Sheep Production

A. The arrival of the viscera to the operators
B. The separation of the intestines and stomach
C. Separation of spleen and removal of the ruffle fat/omasum and abomasum from the tripe (3). The fat can be transported by a separate pneumatic conveyors
D. The omasum and abomasum normally is not processed for human consumption
E. Opening of the tripe (3) and emptying the rumen which can be transported by our pneumatic conveyors to a compactor for separation of the external liquid
F. Reversal of tripe (3) and the washing of the internal side with our centrifuge washer P
G. Reversal of the tripe (3) exposing the fat side and the de-fatting phase done in our centrifuge refiner R
H. The tripe (3) if requiring is ready for cooking (pre-heating & cooking vesselscircular cooking vesselsrectangular cooking vessels) and cut into strips
I. Separation and performing manual of the small intestine (4) and placing on the semi-automatic processing line model LSO, for the production of sausage casings. For low production is possible the use of single manual machines (SO; FSO). The small intestine (4) is emptied of dung and mucosa, thereby removing the external nerve
L. If the runner (4) is intended for food consumption it is emptied with the machine model BSOE
M. The balance of the intestinal parcel can be discharged as waste by means of pneumatic conveyors