Spreader table
During the next step in the slaughter process, the pig carcasses are hung on slaughter hooks.
Depending on the production process this can be 2 single Euro hooks or 1 spreader per pig.
Hanging up the carcasses needs to be done manually. For this NAWI supplies an ergonomically equipped workplace. The carcasses are delivered at regular intervals and at the right height.
Empty hooks are supplied automatically and the loaded hooks automatically transported to the next process.
