Equipment designed to transport products on plastic, polyurethane, PVC or metal belts.

Widely used in the refrigeration segment in the deboning and packaging sectors, among others.

Non-mechanized rails are widely used in cold storage facilities on slaughter lines and in chambers for cooling carcasses.

Equipment supplied in the following versions: tripe and small tripe washer, tripe, small tripe and tongue polisher, industrial meat washer;

Equipment also called a marker board is used to help count anomalies such as diseases, injuries or conditions on slaughter lines. It is normally used to inspect heads, viscera and carcasses. After this practical control, this data is transferred to spreadsheets and/or control systems.

Device for lowering slings or shackles from the height of the bleeding rail to the level of the cattle handling operation. It consists of a vertical column-shaped mechanism with a steel cable coupled to a mobile rail section and a counterweight submerged in fluid, which thus automatically cushions movements without using electrical energy, and also has an anti-fall system that doses a sling only for each movement.

Equipment designed to assist in carrying out tasks above floor level, requiring position variation to safely elevate operators.

Equipment designed to enable tasks to be performed above floor level, without the need to change position, providing safety for operators.

Equipment used in the process of bleeding cattle on rails or norias with the purpose of collecting blood and vomit in separate compartments in order to comply with current regulations, being able to distinguish drains at the time of slaughter and cleaning.

Equipment for lifting stunned cattle and attaching them to slings (handles) in order to guide them onto the rail or conveyor belt in the slaughter line.

Equipment designed to help extract the brain from pig or cattle heads, basically by pressing the head positioned between a blade and a table in order to crack the skull.

Equipment for the purpose of heat-shrinking primary packaging of food products previously vacuum-packed in order to provide greater rigidity to the packaging as well as provide a thermoformed finish, preserve the color of the product and reduce its dehydration in a continuous hot water-based system. Requires the use of specific packaging.

Equipment for transporting parts, cuts or carcasses suspended on hooks, handles or reels with or without rockers.

Device for raising a small section of rail and on it a reel attached to the bovine carcass's shank in order to rail one leg at a time in the initial skinning process, and can also be used to release the shank (pealo) quickly, safely and without any effort from the operator.

Equipment for washing pig or beef carcasses, whether in pre-scalding pigs, at the limits between dirty and clean areas and at the end of lines that precede the chambers for equalizing/cooling carcasses.

Equipment designed to contain cattle so that they can be stunned with less stress to the animal and providing safety to the operator.

Equipment for the purpose of transporting stunned pigs to be bled and handled for lifting.

Equipment for transporting viscera to be inspected, properly separated on trays that move on a conveyor belt.

Equipment for transporting viscera to be inspected, properly separated into trays that move on a conveyor belt.

Equipment with several applications, which can be used for cleaning pig carcasses, in pre-scalding, drying and removal of residues from carcass hair removal, in pre-singing or in the cleaning of carcasses after singing.

Equipment for removing hair and hooves from scalded pigs

The Abdominal Restrainer consists of guiding the animal by the chest through a conveyor belt.