Henger Manufacturing (Shandong) Machinery Technology Co., Ltd. is a professional manufacturer of cattle slaughter equipment, providing a one-stop cattle slaughter solution that covers the entire process of cattle slaughter, aging, cutting, deep processing and by-product treatment. Our solution is designed to meet the needs of slaughterhouses and meat processing enterprises of all sizes, adhering to international food safety standards and efficient production requirements, helping customers improve production efficiency, ensure meat quality and reduce operating costs.
READ MOREHenger Manufacturing (Shandong) Machinery Technology Co., Ltd. provides complete pork slaughter and deep processing solutions for operations ranging from small-scale to large-scale facilities, covering the following core stages
READ MOREHenger provides complete sheep slaughter and processing solutions for goat and sheep abattoirs worldwide. From live animal on-line to vacuum-packaged finished goods, our full-line system covers every stage — stunning, bleeding, skinning, evisceration, synchronous inspection, carcass processing, chilling and aging, cutting and packaging. Every piece of equipment is built from food-grade stainless steel for stable, efficient operation that meets international food safety standards and animal welfare regulations.
READ MOREHenger Manufacturing (Shandong) Machinery Technology Co., Ltd. provides integrated chicken slaughter solutions for chicken abattoirs of all scales worldwide. Our turnkey chicken processing system, a core part of our chicken slaughter solutions, covers every critical stage from pre-slaughter inspection through to final packaging and by-product processing.
Workshop Sanitary Auxiliary Equipment is the foundation of any food processing facility's hygiene management system. From the moment workers enter the plant to the final cleaning of production equipment, these auxiliary systems work together to ensure that every product leaving the facility meets the highest food safety standards.
Henger is a professional manufacturer of food processing hygiene equipment, providing comprehensive solutions that cover the entire— from personnel hygiene control at entry to container and surface sanitation throughout production. Our product portfolio is built around two core principles: preventing contamination at its source and maintaining cleanliness throughout every stage of the production process.
All equipment is constructed from SUS304 food-grade stainless steel, designed for durability in high-humidity food processing environments, and manufactured to meet HACCP and GMP compliance requirements.
Professional manufacturer of industrial refrigeration, freezing and cold storage equipment for food processing plants. Including cold storage doors, air curtains, plate freezers, tunnel freezers and complete cold chain solutions. Customizable specifications. Factory direct pricing.
The Pork Chilling & Aging Room is the core fast-chill and aging vessel for the chilling and aging stage. Carcasses hanging from overhead rails enter the room for rapid surface freezing at <−15°C (Phase 1), then transition to controlled aging at 0-4°C for 14-20 hours (Phase 2). Intelligent temperature and humidity control ensures consistent quality across every batch.
Highlight | Description |
Fast-Freeze <−15°C | Rapid surface freeze passes maximum ice crystal zone quickly — minimal cell damage |
Aging 14-20 Hours | 0-4°C aging improves tenderness 30-40%, extends shelf life to 7-14 days |
Intelligent Control | PID temp/humidity control — ±0.5°C, ±5% RH accuracy |
Less Purge Loss | Proper chilling reduces drip loss — more yield for the processor |
Microbial Inhibition | Low temperature dramatically slows microbial growth |
Eco Refrigerant | R404A/R507 refrigerants — ozone-friendly |
Metric | Pre-Aging | Post-Aging (14-20 hrs) |
pH | 5.4-5.6 | 5.6-5.8 |
Tenderness | Firm | 30-40% improvement |
Flavor | Ordinary | Richer, more intense |
Shelf Life (chilled) | 3-5 days | 7-14 days |
Purge Loss | Higher | Significantly reduced |
Carcass on hanging rail → Enter chilling room (<−15°C, 1.5-2 hrs)
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Rapid surface freeze sets carcass surface
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Transition to aging mode (0-4°C, 14-20 hrs, RH 75-85%)
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Enzymatic tenderization + flavor development
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Aging complete → Transfer to cold chain buffer or directly to cutting
Parameter | Reference |
Fast-Freeze Temp | <−15°C |
Fast-Freeze Time | 1.5-2 hours |
Aging Temp | 0-4°C |
Aging Time | 14-20 hours |
Relative Humidity | 75-85% |
Control Accuracy | ±0.5°C / ±5% RH |
Control System | Intelligent temp/humidity controller |
Material | SUS304 Stainless Steel + insulated panels |
Refrigerant | R404A / R507 (eco-friendly) |
Capacity | 50-1,000 heads/hr (by room size) |