Cleaning Sink for Slaughterhouse

Product Features:

The core principles of this sink are versatility, cross-contamination prevention, and ease of cleaning. Monolithic or seamlessly welded stainless steel ensures smooth, crevice-free interior and exterior surfaces that resist corrosion and withstand frequent cleaning and sanitizing. Clearly defined functional zones (e.g., dirty/clean separation) or a dual-compartment design create physical separation to avoid cross-contact between clean and soiled items, and between clean and dirty water—a key food safety principle. The mixing faucet and high-pressure spray gun connection provide versatile cleaning options from gentle rinsing to powerful jetting. Integrated accessories like the cutting board and draining basket allow for offal trimming and product staging directly at the sink, streamlining workflow. The integrated handwashing facility encourages and facilitates frequent operator hand hygiene.

Product Specifications:

Standard basin capacity ranges from 300 to 1000 liters. Drain outlet diameter is typically no less than 80mm to ensure rapid drainage of debris-laden water without clogging. Water supply connections are 1/2” or 3/4”. The basin rim is usually designed with a drip-proof lip to prevent water runoff onto the floor. The height of floor-standing models is typically 850-900mm for ergonomic operation. An optional steam heating coil can be installed in the base to maintain water temperature for soaking/disinfection. All accessories feature removable, easy-to-clean designs.

Product Application:

This equipment has multiple points and purposes within a slaughter facility. In the offal room, it's used for rinsing and trimming freshly harvested stomachs (tripe), intestines, hearts, lungs, and livers to remove contents and blood. In the cutting room, it rinses meat trimmings, bone chips, or cleans tools and knives. As a handwash station, it's installed near critical process points for operators to clean hands between tasks or after contamination. Its application strictly follows SSOP clauses regarding "separation of clean and dirty areas," "utensil cleaning and sanitizing procedures," and "personnel hygiene practices." A well-designed and properly used sink is fundamental infrastructure in any slaughterhouse or meat plant for maintaining daily sanitation control, preventing microbial contamination, and ensuring product safety.