Propuesta del diseño y equipamiento del área de categorización de carnes de res, cerdo y pollo para la Empresa Coopera LTDA.

Abstract

This paper presents the design and equipment of an area for the categorization of beef, pork, and chicken under appropriate temperature settings throughout this process in order to ensure the cold chain that meat must maintain to extend its preservation, as well as appropriate handling to ensure their quality, and appropriate equipment and uniforms because of the conditions in which workers perform their duties to provide them a safe workplace.

In order to fulfill the above duties, we conducted an inspection of the warehouse meant for the area of categorization of meat; we examined its status, location, and size, and finally, we could determine the best location for the area of categorization.

With the data collected, we could establish the following aspects: the amount of meat that is expected to be processed at the new plant in order to meet the new demand that will eventually be generated, the size of cold rooms, whose dimensions are based on the amount of meat required to meet the new demand and the calculations of the cooling systems, that is, the power of compressors which determine the equipment for such systems; this will ensure thatthe meat can reach a proper temperature range.

The design of cooling chambers and its materials represents a modelin regard to how a plant of this type can meetthe conditionsfor meat processing with optimal temperature conditions.