Cleaning and disinfecting device for meat duck slaughtering

Abstract

The utility model relates to the technical field of meat duck slaughtering, in particular to a cleaning and disinfecting device for meat duck slaughtering, and solves the problems that the working efficiency is greatly reduced, meat duck materials are not thoroughly cleaned and disinfected, and the overall processing quality of meat ducks is influenced as cleaning and disinfecting are carried out separately in the prior art. A cleaning and disinfecting device for meat duck slaughtering comprises a frame body, the inner side of the frame body is slidably connected with a bearing leakage frame, one side of the outer wall of the frame body is fixedly connected with a side frame, one side of the top of the side frame is fixedly connected with a driving motor through a screw, and the inner side of the side frame is rotatably connected with a screw rod; the top end of the screw penetrates through the top of the side frame and is in transmission connection with an output shaft of a driving motor. According to the mode provided by the utility model, the bearing leakage frame moves up and down, so that meat duck materials are driven to move in the cleaning liquid for cleaning and disinfection, the cleaning and disinfection efficiency of the meat ducks can be greatly improved, and the meat duck cleaning and disinfection device has very high practicability.

Description

Technical Field

[0001] The utility model relates to the technical field of meat duck slaughtering, in particular to a cleaning and disinfecting device for meat duck slaughtering. Background Art

[0002] Slaughtering ducks is a complex and meticulous process designed to ensure the quality and safety of duck meat. First, ducks undergo a series of pre-slaughter management measures, which are crucial for subsequent slaughter and processing. Ducks require adequate rest to reduce stress, typically requiring 12 to 24 hours of rest, though this period can be extended to 36 hours in hot weather. Furthermore, ducks are fasted for 8 to 12 hours before slaughter, but they are provided with clean, plentiful drinking water during this period to facilitate complete bleeding and improve meat quality. Furthermore, ducks require showering, especially in the summer, to improve their survival rate. Prior to slaughter, ducks undergo rigorous documentation and sensory inspections to ensure only healthy ducks enter the slaughter process. The slaughtering process involves multiple steps. First, ducks are hung upside down on the assembly line and stunned using electric shock or carbon dioxide gas to render them unconscious, facilitating further handling. Next, they are bled out, typically using oral bleeding, which typically takes three to five minutes. The ducks then enter the scalding process, passing through pre-scalding and scalding tanks, where powerful sprays and a suitable water temperature facilitate feather removal. Plucking is typically done mechanically, achieving a removal rate of 80% to 85%. After plucking, the ducks undergo waxing and dewaxing to further remove fine down. This typically involves three waxing, three cooling, and three wax stripping processes, ensuring a clean, down-free surface. Next, the ducks undergo manual plucking of the tongue and fine down, ensuring the complete removal of the tongue and fine down. Afterwards, the ducks undergo feather inspection, where dedicated personnel check the feather cleanliness. Those failing this inspection are reprocessed. Evisceration follows, where staff use sterilized knives to cut open the duck's underbelly, remove the internal organs, and store them separately. After evisceration, the ducks are cleaned internally and externally to remove any blood stains from the surface and abdomen. Pre-cooling is the final step in the slaughtering process. Low-temperature pre-cooling reduces bacterial infection, brightens the duck meat's color, and improves yield. After pre-cooling, the duck enters the carcass segmentation stage, where it is divided into parts such as the head, neck, wings, and feet. This is followed by packaging, refrigeration, and other subsequent processing. Sanitation and disinfection are essential components of the entire slaughtering process. Slaughterhouses must have disinfection pools for vehicles entering the slaughterhouse, and ultraviolet disinfection chambers within the slaughterhouse. After each day's slaughter, the area and equipment used must be rigorously cleaned and disinfected. Furthermore, staff undergo rigorous hygiene training and wear clean work clothes, hats, masks, and gloves.

[0003] Cleaning and disinfection are crucial steps in the duck slaughtering process, directly impacting the quality and safety of duck meat. Cleaning and disinfection are essential throughout the entire duck slaughtering process, from showering the ducks before slaughter, to frequent rinsing and disinfecting of knives and equipment during slaughter, to internal and external cleaning and pre-cooling disinfection after evisceration. Every step is crucial. Before slaughter, ducks are typically showered to help reduce surface dirt and bacteria. Shower disinfection typically involves spraying the ducks with clean tap water. After slaughter, cleaning and disinfecting knives and equipment become even more crucial. After each duck is slaughtered, the knives are rinsed with clean water to ensure they are clean. Every ten ducks are slaughtered, the knives are replaced with new, disinfected ones. Slaughtering instruments, such as knives and tongs, are rinsed and disinfected after each use and replaced after ten uses. This frequent cleaning and disinfection helps reduce the risk of cross-contamination. After evisceration, the ducks are cleaned inside and out. This step aims to remove blood stains from the duck's body and any residual viscera from its abdomen. During the cleaning process, the duck is thoroughly rinsed with clean tap water to ensure there is no visible dirt on the surface or inside the abdomen. Pre-cooling and disinfection is the final disinfection step in the slaughter process. During the pre-cooling process, the ducks are placed in a pre-cooling and disinfection tank, where the combination of low temperatures and disinfectants reduces the rate of bacterial infection. Pre-cooling and disinfection tanks typically use a sodium hypochlorite solution for disinfection, and the effective chlorine concentration of the disinfectant is adjusted based on actual conditions to ensure effective disinfection. The water temperature in the pre-cooling and disinfection tank is also strictly controlled within a certain range to avoid adversely affecting the quality of the duck meat.

[0004] During the process of slaughtering meat ducks, the meat duck materials need to be cleaned and disinfected to ensure the hygiene and quality of the meat ducks. However, considering that the traditional cleaning and disinfection are carried out separately, this will greatly reduce the work efficiency. At the same time, it will also make the cleaning and disinfection of the meat duck materials incomplete, thereby affecting the overall processing quality of the meat ducks, which is extremely inconvenient. Therefore, a cleaning and disinfection device for meat duck slaughtering is urgently needed to solve the above problems. Utility Model Content

[0005] The purpose of the utility model is to provide a cleaning and disinfecting device for slaughtering meat ducks, which solves the problem that cleaning and disinfection in the prior art are carried out separately, which will greatly reduce the work efficiency and make the cleaning and disinfection of meat duck materials incomplete, thereby affecting the overall processing quality of the meat ducks.

[0006] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0007] A cleaning and disinfection device for slaughtering meat ducks includes a frame, the inner side of the frame is slidably connected to a load-bearing drain frame, and one side of the outer wall of the frame is fixedly connected to a side frame, one side of the top of the side frame is fixedly connected to a drive motor by screws, the inner side of the side frame is rotatably connected to a screw rod, and the top end of the screw rod passes through the top of the side frame and is transmission-connected to the output shaft of the drive motor, one end of the screw rod is screwed with a nut seat by threaded engagement, and one side of the nut seat is fixedly connected to one side of the top of the load-bearing drain frame, both sides of the top of the frame are fixedly connected to top plates, and ultraviolet lamps are installed on the opposite sides of the two top plates.

[0008] Preferably, sliders are fixedly connected to both sides of the supporting drain frame, and both sliders are slidably connected to the inner wall of the frame through sliding grooves.

[0009] Preferably, a bottom valve is installed on one side of the lower portion of the frame, and a door body is rotatably connected to one side of the outer portion of the supporting drain frame via a hinge.

[0010] Preferably, the bottom end of the screw is rotatably connected to the inner bottom of the side frame via a rotating shaft, and the top end of the screw passes through the top of the side frame via a bearing sleeve.

[0011] Preferably, a sliding rod is fixedly connected to one inner side of the side frame, and a sliding sleeve is sleeved on one end of the sliding rod, and one side of the sliding sleeve is fixedly connected to one side of the nut seat.

[0012] Preferably, a connecting rod is fixedly connected to one side of the nut seat, a connecting plate is fixedly connected to one side of the top of the supporting drain frame, and one end of the connecting rod is fixedly connected to the top of the connecting plate.

[0013] The utility model has the following beneficial effects:

[0014] A certain amount of cleaning liquid is injected into the frame, and edible disinfectant materials are added to the cleaning liquid. The meat ducks to be cleaned and disinfected are then placed on the supporting colander, and the supporting colander is driven up and down by the nut seat, so that the meat duck materials in the supporting colander are scrubbed back and forth in the cleaning liquid for disinfection, and then the meat duck materials can be further disinfected using an ultraviolet lamp. Compared with the prior art, the cleaning and disinfection are carried out separately, which will greatly reduce the work efficiency and make the cleaning and disinfection of the meat duck materials incomplete, thereby affecting the overall processing quality of the meat duck. The method proposed in the utility model drives the meat duck materials to move in the cleaning liquid for cleaning and disinfection by moving the supporting colander up and down, thereby greatly improving the efficiency of cleaning and disinfecting the meat duck, and has high practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0016] Figure 1 This is a schematic diagram of the overall main structure of the utility model;

[0017] Figure 2 This is a schematic diagram of the top view of the structure of the utility model;

[0018] Figure 3 This is a schematic diagram of the inner structure of the utility model;

[0019] Figure 4 This is a side view of the structure of the utility model;

[0020] Figure 5 This is a schematic diagram of the load-bearing leaky frame structure of the utility model.

[0021] In the figure: 1. frame; 2. load-bearing leak frame; 3. top plate; 4. ultraviolet lamp; 5. connecting plate; 6. side frame; 7. screw; 8. nut seat; 9. drive motor; 10. slide rod; 11. sliding sleeve; 12. connecting rod; 13. bottom valve; 14. slider; 15. slide groove; 16. door body. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0023] Reference Figure 1-5 , a cleaning and disinfecting device for slaughtering meat ducks, comprising a frame 1, a load-bearing leakage frame 2 is slidably connected to the inner side of the frame 1, and the load-bearing leakage frame 2 can be used to carry meat duck materials, and one side of the outer wall of the frame 1 is fixedly connected to a side frame 6, and one side of the top of the side frame 6 is fixedly connected to a driving motor 9 by screws. The inner side of the side frame 6 is rotatably connected to a screw rod 7, and the top end of the screw rod 7 passes through the top of the side frame 6 and is transmission-connected to the output shaft of the driving motor 9. One end of the screw rod 7 is screwed with a nut seat 8 by a thread. The movement of the nut seat 8 can drive the load-bearing leakage frame 2 to move up and down, and one side of the nut seat 8 is fixedly connected to the top side of the load-bearing leakage frame 2. Both sides of the top of the frame 1 are fixedly connected to a top plate 3, and an ultraviolet lamp 4 is installed on the opposite side of the two top plates 3. The ultraviolet lamp 4 can be used to further disinfect the meat duck material.

[0024] Furthermore, sliders 14 are fixedly connected to both sides of the supporting leakage frame 2, and the two sliders 14 are slidably connected to the inner wall of the frame 1 through the sliding groove 15. The sliders 14 slide in the sliding groove 15, thereby improving the stability of the supporting leakage frame 2 during movement.

[0025] Furthermore, a bottom valve 13 is installed on the lower side of the frame 1, and a door body 16 is connected to the outer side of the supporting leakage frame 2 through a hinge. The bottom valve 13 can be opened to discharge the liquid after use, and the door body 16 can be opened to store and access the duck material.

[0026] Furthermore, the bottom end of the screw rod 7 is rotationally connected to the inner bottom of the side frame 6 via a rotating shaft, and the top end of the screw rod 7 passes through the top of the side frame 6 via a bearing sleeve.

[0027] Furthermore, a sliding rod 10 is fixedly connected to the inner side of the side frame 6, and a sliding sleeve 11 is sleeved on one end of the sliding rod 10, and one side of the sliding sleeve 11 is fixedly connected to one side of the nut seat 8. By sliding the sliding sleeve 11 on the sliding rod 10, the stability of the nut seat 8 can be improved.

[0028] Furthermore, a connecting rod 12 is fixedly connected to one side of the nut seat 8 , and a connecting plate 5 is fixedly connected to one side of the top of the supporting leak frame 2 , and one end of the connecting rod 12 is fixedly connected to the top of the connecting plate 5 .

[0029] In summary:

[0030] First, the operator needs to accurately inject a predetermined amount of cleaning liquid into the frame 1 of the device. This step is crucial because the amount of cleaning liquid directly affects the efficiency and quality of subsequent cleaning and disinfection. In order to enhance the disinfection effect, edible-grade disinfectant materials are specially added to the cleaning liquid. These materials can not only effectively kill bacteria, viruses and other microorganisms, but also ensure that they are harmless to the meat quality of meat ducks and meet food safety standards. Subsequently, the meat ducks to be cleaned and disinfected are neatly placed in a special load-bearing leakage frame 2, which can not only ensure the stability of the meat ducks during the cleaning process, but also allow the cleaning liquid to flow freely, ensuring that there are no dead angles in the cleaning. Immediately afterwards, by starting the drive motor 9, the screw 7 is driven to rotate, and the precise coordination of the screw 7 and the nut seat 8 realizes the smooth and powerful up and down movement of the load-bearing leakage frame 2, so that the meat ducks are repeatedly immersed in the cleaning liquid. Lifting is equivalent to performing multiple brushing actions, which greatly improves the cleaning efficiency and cleanliness. It is particularly worth mentioning that when the supporting leak frame 2 rises between the two top plates 3 preset inside the device, the ultraviolet lamp 4 is started, thereby achieving a fast and efficient sterilization effect. The addition of this step provides an extra layer of disinfection protection for meat ducks, further reducing the risk of microbial contamination. The entire cleaning and disinfection process is not only highly automated, reducing the tediousness and potential pollution of manual operations, but also through the organic combination of physical brushing with chemical disinfection and ultraviolet disinfection, a comprehensive and efficient disinfection system is formed. In addition, the device is flexibly designed and can adjust the cleaning and disinfection parameters according to the number and size of different batches of meat ducks to ensure that each treatment can achieve the best effect, laying a solid hygienic foundation for subsequent slaughtering and processing.

[0031] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions merely illustrate the principles of the present invention. Various changes and improvements are possible without departing from the spirit and scope of the present invention. Such changes and improvements are intended to fall within the scope of the present invention. The scope of protection claimed for the present invention is defined by the appended claims and their equivalents.

Claims

1. A cleaning and disinfecting device for slaughtering meat ducks, comprising a frame (1), characterized in that: The inner side of the frame (1) is slidably connected to the supporting drain frame (2), and one side of the outer wall of the frame (1) is fixedly connected to the side frame (6), and the top side of the side frame (6) is fixedly connected to the driving motor (9) by screws. The inner side of the side frame (6) is rotatably connected to the screw rod (7), and the top end of the screw rod (7) passes through the top of the side frame (6) and is transmission-connected to the output shaft of the driving motor (9). One end of the screw rod (7) is screwed with a nut seat (8) by threaded engagement, and one side of the nut seat (8) is fixedly connected to the top side of the supporting drain frame (2). Both sides of the top of the frame (1) are fixedly connected to the top plate (3), and the opposite sides of the two top plates (3) are each installed with an ultraviolet lamp (4).

2. A cleaning and disinfecting device for slaughtering ducks according to claim 1, characterized in that: Both sides of the supporting drain frame (2) are fixedly connected with sliders (14), and both sliders (14) are slidably connected to the inner wall of the frame (1) through sliding grooves (15).

3. A cleaning and disinfecting device for slaughtering ducks according to claim 1, characterized in that: A bottom valve (13) is installed on one side of the lower portion of the frame (1), and a door body (16) is rotatably connected to an outer side of the supporting drain frame (2) via a hinge.

4. A cleaning and disinfecting device for slaughtering ducks according to claim 1, characterized in that: The bottom end of the screw rod (7) is rotatably connected to the inner bottom of the side frame (6) via a rotating shaft, and the top end of the screw rod (7) passes through the top of the side frame (6) via a bearing sleeve.

5. The cleaning and disinfecting device for slaughtering ducks according to claim 1, characterized in that: A sliding rod (10) is fixedly connected to one inner side of the side frame (6), and a sliding sleeve (11) is sleeved on one end of the sliding rod (10), and one side of the sliding sleeve (11) is fixedly connected to one side of the nut seat (8).

6. The cleaning and disinfecting device for slaughtering ducks according to claim 1, characterized in that: One side of the nut seat (8) is fixedly connected to a connecting rod (12), and one side of the top of the supporting drain frame (2) is fixedly connected to a connecting plate (5), and one end of the connecting rod (12) is fixedly connected to the top of the connecting plate (5).

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