Want to build right the first time? Here's how...Building a meat plant is no easy job. Even commercial contractors may not be familiar with the ins and outs of building a food processing plant that needs to be constantly washed down, contains rooms held at -20?F, and has 1,000+ pound carcasses hanging from rails through the plant. Much information concerning building meat plants is proprietary, below are the best resources we know about that are publicly available.
We strongly encourage you check with your food safety inspection agency and local building authorities before beginning any construction.
Plant Designing Guide
This guide from Iowa State University, Guide to Designing a Small Red Meat Plant with Two Sizes of Model Designs, is a good resource if you're looking to construct, expand, or upgrade a locker-type red meat plant, these plans were created to help you avoid some headaches, including determining whether or not you should actually expand – sometimes a bottleneck can be corrected by upgrading or moving equipment without adding more space, by changing the way you schedule your product processes, increasing batch size, or changing product flow in other ways. The final design of your plant should be based on the specific needs of your particular business. While these designs are NOT intended to be directly built from, they are intended to give you a good start in the right direction.
Questions about this guide? Contact Arion Thiboumery
Mobile Processing Units
- Mobile Processing Unit Designs from the Island Grown Farmers Co-op's MPU in Washington State.
