The workshop brought carcasses and half-carcasses. After unloading the meat is weighed, for this you need the electronic scales with a large carrying capacity. He was then transported to the freezers via hung carcases with hooks. For temporary storage of semi-finished products used refrigerated cabinets. To defrost meat offer cooling chamber. What's next? Received meat processing plant wash in the bathroom washing and cutting is to produce carcasses decks for a cut, cutting, production on the tables. What equipment is needed more? Shelves for inventory, of course, slicers and meat grinders. Frozen foods are stored directly in a butcher shop in the freezer cabinets and chests. All this and more can be found on the website or by calling our managers. Cooperation with us - it is the key to successful and efficient operation of your institution!