Design, supply, installation and commissioning of a slaughterhouse for 400 hogs per hour for dehiding of hogs including white
and red offal handling facilities. Also including complete debon-
ing facilities consisting of 4 main lines for shoulders, middles,
ham and bacon. In addition, 700 carcasses per day are pro-
cessed at various lines producing among others cooked ham,
pressed ham, regular ham, wiener sausages, frankfurter sausag-
es, canned meats.