Qingdao Zhongbang Haotong Machinery Co., Ltd. was established in 2009 as a comprehensive enterprise integrating R&D, manufacturing, sales and service of slaughtering equipment. The company is headquartered at North Industrial Park, Jiaozhou, Qingdao, Shandong, with a registered capital of 10.09 million RMB.
The company specializes in cattle slaughtering equipment, pig slaughtering equipment, sheep slaughtering equipment and poultry slaughtering machinery, with products including electric stunning conveyors, automatic skinning machines, pneumatic lifting platforms, etc. The equipment is exported to Russia, the Middle East and other countries and regions. The company holds multiple patented technologies and was granted the invention patent for "Automatic Continuous Sheep Skinning Machine" in January 2026, and has passed ISO quality management system certification and EU CE standard testing.
Core Sheep Slaughtering Equipment
As a professional manufacturer of sheep slaughtering equipment, Qingdao Zhongbang Haotong Machinery provides complete sheep slaughtering equipment solutions, in compliance with GB/T 40471-2021 national standard "Livestock and poultry slaughtering and processing equipment—Technical conditions for complete sets of sheep and goat slaughtering equipment". Main Sheep Slaughtering Equipment includes:
Standard Sheep Slaughterhouse Process
A standardized sheep slaughterhouse operation process is the key to ensuring meat quality and safety. The meat processing equipment designed and manufactured by Qingdao Zhongbang Haotong Machinery runs through the entire sheep slaughtering production line. The standard process is as follows:
Stunning (Electric) → Hanging → Slaughtering & Bleeding → Skinning (or Scalding & Dehairing) → Head & Hoof Removal → Viscera Removal → Carcass Trimming → Weighing → Carcass Cleaning → By-product Finishing → Inspection & Quarantine → Cooling → Cutting → Freezing → Packaging & Labeling
Operators at each process must strictly inspect the sheep, carcasses and by-products transferred from the previous process. Products that do not meet the requirements shall not be transferred to the next process. Sheep carcasses and by-products shall not fall to the ground or come into contact with unclean surfaces during slaughter
Key Process Descriptions
Stunning: Using electrical anesthesia, the sheep is made to be in a coma state. The voltage, current and stunning duration parameters are adjusted according to the breed and specifications of the sheep. The electrical anesthesia equipment should maintain good electrical contact.
Slaughtering & Bleeding: Make an incision at the throat of the sheep, severing the esophagus, trachea and carotid artery. The interval between the sheep's loss of consciousness and slaughtering and bleeding should not exceed 1 minute, and the time for draining blood should be no less than 5 minutes. The knives used for each sheep should be disinfected with water at a temperature of no less than 82°C.
Skinning: It consists of two stages: pre-skinning and mechanical skinning. The pre-skinning process ensures that the wool does not contaminate the carcass or damage the sheepskin; the mechanical skinning is carried out using an automatic skinning machine, which removes the sheepskin from the sheep's back at a uniform speed. Damaged sheepskins are sent to the skin storage area. 4、Hair removal by scalding and dehairing: The sheep is immersed in 65°C to 70°C hot water for 1.5 to 2.5 minutes, and then sent to the shearing machine for hair removal. Uniform immersion of the sheep body is a prerequisite for ensuring the quality of shearing.
5Viscera Removal: This involves removing the white internal organs (such as intestines and stomach) and the red internal organs (such as heart, liver, and lungs). The removed internal organs are placed on the trays or hooks of the simultaneous inspection line for inspection.
Inspection & Quarantine: Conduct simultaneous inspection and quarantine. Products that fail the inspection or do not meet the requirements for consumption should undergo harmless treatment.
Cooling: The temperature in the cooling room for sheep carcasses is set at 0°C to 4°C, with a relative humidity of 85% to 90%. The center temperature of the sheep's hind legs after cooling should be below 7°C. The center temperature of the by-products should remain below 3°C.
8、Freezing: The temperature in the freezing chamber must remain below -28°C, and the center temperature of the product must drop below -15°C before it can be transferred to the refrigerated storage area.
Contact Us
If you are planning to build a sheep slaughtering line, a mixed sheep and cattle slaughtering line, or need supporting equipment and technical support for sheep slaughtering and meat processing, please feel free to call us for consultation or visit our factory for a tour!
If you are planning to build a sheep slaughtering production line, a cattle-sheep mixed slaughtering line, or need sheep slaughtering equipment, meat processing equipment and technical support, welcome to call us or visit our factory for inspection!
