Designing a small poultry slaughterhouse: floor areas, clean and dirty zones, flow direction, water, drainage
A badly designed slaughterhouse costs money every day: carcasses crossing paths with feathers, a floor that holds water, a cold room stuck against a wall that takes the sun, a waste bin next to the packing table. Level 12 gave the steps of slaughter; this lesson teaches you to put those steps on a plan. You will learn to calculate the floor areas of a unit that processes 300 to 500 chickens a day, separate the dirty zone from the clean zone, trace the flow direction, plan water in litres and the disposal of waste, before laying the first brick.
15 min read · 5-question quiz at the end
By Abdul Hussein ChoumanFounder of NEXTEKCI · Agnibilékrou hatchery since 2006This lesson is part of Slaughterhouse and processing specialisation. It opens to every registered student, from free registration. Levels 1 to 5 and the tracks remain readable by everyone.
A badly designed slaughterhouse costs money every day: carcasses crossing paths with feathers, a floor that holds water, a cold room stuck against a wall that takes the sun, a waste bin next to the packing table. Level 12 gave the steps of slaughter; this lesson teaches you to put those steps on a plan. You will learn to calculate the floor areas of a unit that processes 300 to 500 chickens a day, separate the dirty zone from the clean zone, trace the flow direction, plan water in litres and the disposal of waste, before laying the first brick.
- ✓Size the floor areas of a small poultry slaughterhouse (300 to 500 chickens a day) zone by zone, in m²
- ✓Draw a forward-flow plan with a dirty zone and a clean zone that are really separated
- ✓Calculate daily water needs and plan the tank, the floor slope, the drains and the pre-cleaning of waste water
- ✓Plan the handling of solid waste (blood, feathers, viscera) and the compulsory annexes (changing room, toilets, waste room)
- Before drawing: capacity and product
- The zones and the flow direction
- Floor areas, zone by zone: worked example for 400 chickens a day
- Water: how much, from where, at what temperature
- Drainage: waste water and solid waste
- Drawing your plan: step by step
- Going further
- •Capacity from sales; product (fresh, frozen, cut) from the customers: these two choices decide the floor areas and the cold.
- •Five zones in forward-flow order: reception, dirty zone, clean zone, packing-cold, annexes; full wall between dirty and clean, three arrows that never cross in the clean zone.
- •For 400 chickens a day: about 130 m² built (8 m × 16 m), floor sloping 1.5 to 2 %, walls washable to 2 m, rounded corners, fly screens.
- •Potable water 15 to 25 L per chicken (8 m³ a day for 400), tank of a day and a half, ice 0.7 to 1 kg per kilo of carcass, hands-free basins.
- •Waste water: grates, fat trap, septic tank; blood apart; solid waste 25 to 30 % of live weight in closed bins, removed the same day, never given raw to the farm animals.