Carcass Spreader

Product Features:

The core advantages of this product lie in its high strength, corrosion resistance, and ergonomic design. Manufactured from high-hardness martensitic stainless steel, it effectively resists deformation and fracture under high tension and frequent use. The adjustable width design accommodates livestock of varying sizes and breeds, and can be quickly secured via spring-lock pins or threaded mechanisms. The anti-slip teeth at the tips firmly grip the leg tendons, preventing the carcass from slipping or rotating during processing and ensuring operational safety. The entire product undergoes electropolishing, resulting in a smooth, pore-free surface that is easy to clean and disinfect thoroughly, complying with relevant hygiene standards for food-contact materials (such as FDA CFR 21 or EU Framework Regulation 1935/2004).

Product Specifications:

The standard gambrel length is approximately 1 meter for cattle and 0.6 meters for pigs. The main bar diameter is typically 20 mm (for cattle) and 16 mm (for pigs). The adjustment notches are clear and lock securely. The product design is validated through Finite Element Analysis to ensure reasonable stress distribution. All edges are rounded to prevent unnecessary damage to the carcass or cuts to the operator. This product is directly compatible with standard hooks or trolleys on slaughter line conveyors.

Product Application:

After the stunning and bleeding process, the operator uses a specialized tool to make an incision above the hoof on the hind legs of cattle or pigs, exposing the tendons. The two prongs of the gambrel are then inserted into the incisions on both sides, adjusted to the appropriate width, and locked. The upper hook of the gambrel is then attached to the main hook of the conveyor line via a hoist or manually, completing the transfer from the bleeding rail to the main processing rail. The spread and fixed carcass provides a stable posture, creating suitable working conditions for subsequent steps such as mechanical skinning (for cattle) or scalding (for pigs), evisceration, and viscera removal. Additionally, it helps maintain proper spacing of carcasses in the pre-cooling chamber, promoting air circulation for even cooling.