Cutting rooms for pigs, cattle and sheep
The cutting room is one of the most important parts of a slaughterhouse installation. This is where the first selection and the splitting of the carcasses take place, and where the further processing of pig, cattle and sheep carcasses begins.
The challenge is to structure the cutting room as efficiently and ergonomically as possible, in close consultation with the client. In other words: how can the layout and composition of the cutting room contribute to minimising costs. The solutions for this are highly diverse and always depend on the product requirements and local circumstances. J&W Service supplies solutions for cutting rooms with a wide range of capacities and varying from 20 cattle to 1,200 pigs per hour.