2.3. Special requirements for the location of workshops, design features of small enterprises.

When designing low-capacity enterprises, it is necessary to provide for blocking in one building of the main production, auxiliary, storage, household premises, laboratories and other sites.

For technological processes associated with the use of heat (scalding pigs, rendering fat, cooking sausages, hams, etc.), at enterprises with a capacity of up to 3 tons of meat per shift, provide equipment with electric heating.

If there is no heating water for heating and hot water for technological and household needs at the construction site, provide for an electric boiler room in the production building of enterprises with a capacity of up to 2 tons per shift.

For enterprises of greater capacity, the need to design a boiler house is decided in each case, depending on local conditions.

For enterprises with a capacity of 1 and 2 tons of meat per shift, it is allowed to render edible fat at the end of the shift in the thermal department of the meat processing industry.

For enterprises with a capacity of 1 and 2 tons of meat per shift, processing of wool by-products is allowed at the end of the shift in the slaughterhouse at the site of scalding and singeing pigs.

Cooling and storage of boiled sausages is allowed to be carried out in a common chamber.

The salting of meat, smoked pork products and the draft of sausages is allowed to be carried out in a common chamber.

Cooling and storage of packaged semi-finished products is allowed to be carried out in refrigerator chambers on racks, and their sale - through the refrigerator expedition.

The temperature in the room for deboning and trimming meat, preparing minced meat, stuffing sausages, and producing semi-finished products is not regulated.

Cleaning, washing and storage of sausage frames may be carried out in the container washing room.

3. Production capacities, funds of time and modes of operation of enterprises

3.1. The production capacity of the enterprise is determined by the maximum possible output finished products in a given assortment per unit of time with full use of the performance of the installed leading equipment.

An 8-hour work shift is taken as a unit of time to determine the production capacity.

3.2. Funds of time, the mode of operation of enterprises and industries should be taken according to table 1.

Table 1

3.3. The production capacities of enterprises should be taken according to table 2, 3.

table 2

Fridge

Table 3

3.4. The range of products manufactured at the enterprises of the meat industry

meat processing plant

a) meat and fat production

meat on the bones

processed by-products

melted edible fat

endocrine, enzymatic, special raw materials

guts are salty

canned wet-salted hide

melted technical fat

dry food of animal origin

cooked feed

Sausages

including:

boiled sausage

semi-smoked sausage

smoked meats

liver sausage

Semi-finished natural meat products,

including:

soup set

packaged meat

Raw edible bone

Edible rendered fat

Boiled defatted bone

stern broth

3.5. The range of sausages should be taken according to table 4.

Table 4

4. Separate requirements, standards and regulations for the calculation of areas

Selection and placement technological equipment, norms of the working area of ​​the equipment.

4.1. The selection of the main technological equipment is carried out on the basis of the given production volumes, assortment and type of products according to the catalog "Technological equipment for the meat industry" 1991.

4.2. When placing technological equipment, the following rules must be observed:

• the distance between the conveyor and the wall in the presence of workplaces between them - at least 1.4 m, in the absence of them - at least 1 m;
• the distance between the protruding parts of the equipment, where the movement of people is not provided - at least 0.5 m, taking into account the one-way passage - 0.8 m;
• the distance between the equipment when installed with its fronts one to the other - not less than 1.5 m;
• the distance from the top of the equipment to the bottom of the beams (when installed between the beams) is at least 0.5 m.

The width of the driveways should be at least 2 m. In workshops where mechanized floor transport is used for loading and unloading operations (electric forklifts, electric cars, etc.), the width of the driveways should be taken taking into account the turning radius of the transport, but not less than 3 m.

4.3. The norms of the working area per unit of the main technological equipment are given in table 5.

Table 5

4.4. Approximate areas of the main industrial premises are given in table 6

Table 6

4.5 Guidelines for the calculation of areas for small enterprises

The areas of the main working premises, in which technological equipment is located, should be determined based on the overall dimensions of mass-produced domestic equipment, rational layout and organization of workplaces.

When using other small-sized equipment (imported or domestic, subject to development), the area of ​​\u200b\u200bthese premises can be increased or decreased.

The area of ​​the department for slaughtering and processing offal for enterprises with a capacity of 1, 2 and 3 tons of meat per shift is determined taking into account the installation of conveyorless overhead tracks. For enterprises with a capacity of 5 tons of meat per shift - taking into account the installation of a conveyor line for slaughtering and cutting carcasses.

The area of ​​the non-food waste processing department at enterprises with a capacity of 1 and 2 tons of meat per shift should be determined taking into account the production of cooked feed, for enterprises with a capacity of 3 and 5 tons of meat per shift - dry animal feed.

The area of ​​​​the premises for the pre-slaughter keeping of livestock is determined by calculation, based on the norms of areas per 1 head: for large cattle- 2.5 m, for pigs - 0.8 m.

The area for the storage of skins and salt should be determined during design, taking into account the frequency of salt supply and the accumulation of batches of skins before shipment.

The area of ​​the intestines processing department for enterprises with a capacity of 1 and 2 tons of meat per shift is calculated taking into account the production of intestines - semi-finished products, for enterprises with a capacity of 3 and 5 tons of meat per shift - with complete processing of the intestines.

The areas of refrigerating chambers should be taken into account:

• freezing meat with a capacity of up to 0.7 tons per day in refrigerating low-temperature chambers of industrial production;
• freezing meat with a capacity of more than 0.7 tons per day in chambers made in building structures;
• cooling and storage of chilled and frozen meat for all capacities in chambers made in building structures.

Take the stacking height of 3 m.

The areas of refrigerated premises for sausage production (curing of meat, smoked pork, lees, etc.) should be taken taking into account the implementation of these processes in premises made in building structures.

It is allowed to carry out these processes in refrigerating prefabricated chambers of industrial production and complete delivery.

The area of ​​premises for sausage production for enterprises with a capacity of 1, 2 and 3 tons of meat per shift should be taken into account the processing and transportation of sausages on floor frames. For an enterprise with a capacity of 5 tons of meat per shift - on suspended frames.

4.6. Standards for calculating the length of workplaces and individual sections of the lines of primary processing of livestock should be taken from tables 7, 8.

Table 7

Table 8

Note: 1. The length of the workplaces on the conveyor is taken according to the calculation, depending on the distance between the carcasses, half carcasses and the time of operations.

2. In specific cases, the distance between carcasses, half carcasses may be increased.

4.7 The standards for calculating the length of jobs in the meat processing industry are applied according to table 9.

Table 9

4.8. The norms of product yields during the primary processing of livestock should be taken according to table 10.

Table 10

4.9 Aggregated norms for the consumption of meat on the bones for the production of sausages, semi-finished products should be taken according to table 11.

Table 11

The yield rates for the processing of slaughter products and the consumption rates of auxiliary materials shall be taken according to the current orders (Appendix N1 of these standards).

4.10 Aggregated costs of water, steam, electricity for technological purposes

Note: 1. Costs of water, steam, electricity are given taking into account the processing of cattle per shift.

2. Water consumption for pre-slaughter keeping of livestock is determined by calculation, based on the norms of watering per head of livestock: for cattle - 50 l/day, for pigs - 10 l/day.

3. Water consumption for washing equipment is determined at the rate of 100 liters per piece of equipment.

5. Fund of time and mode of work of workers, standard number
main and auxiliary workers, engineers and employees

5.1. Annual working time fund 230х8=1840 hours. Working time fund per week - 40 hours. Working hours - five days work week with a working day of 8 hours.

5.2. The calculation of the number of employees at meat industry enterprises should be made taking into account the current industry regulatory materials.

5.3. When calculating household premises, take the following composition of production personnel:

for key production workers:

women - 60%,

men - 40%;

for support workers:

women - 25%;

men - 75%;

for engineering and technical workers and employees:

women - 80%,

men - 20%.

5.4. The states of employees in the meat industry are taken according to table 12

Table 12

Note: 1. The calculation of the number of main production workers was made on the condition of processing cattle.

2. Number of employees, water and electricity costs for enterprises with a capacity of 1; 2 tons of meat per shift should be calculated taking into account the production of cooked feed, incomplete collection and processing of endocrine-enzymatic raw materials, production of semi-finished intestines, incomplete processing of by-products. For enterprises with a capacity of 3 and 5 tons of meat per shift - taking into account the production of dry animal feed, complete collection and processing of endocrine-enzymatic raw materials, intestines, offal.

6. Category of production for explosive, explosion and fire hazard

6.1. Accept in accordance with the "List of buildings and premises of enterprises of the Ministry of Agriculture and Food of the USSR with the establishment of their categories for explosion and fire fire hazard, as well as classes of explosive and fire hazardous zones according to PUE", approved by the Ministry of Agriculture and Food of the USSR on October 2, 1991.

All production, storage, auxiliary and administrative premises must be provided with primary portable fire extinguishing equipment (fire extinguishers), the required number of which should be taken in accordance with the "Recommendations for equipping premises with fire extinguishers", approved by the GUPO of the USSR Ministry of Internal Affairs on December 25, 1985.

Automatic fire alarms and automatic fire extinguishing installations are accepted for premises according to the "List of buildings and premises of enterprises of the agro-industrial complex to be equipped with automatic fire alarms and automatic fire extinguishing installations", approved by the State Commission of the USSR Council of Ministers for Food and Procurement.

7. Process requirements for buildings and equipment in terms of temperature and humidity

7.1 The parameters of the cooling medium and the cooling system are taken from Table 13

Table 13

7.2 Calculated data for the heat treatment of meat and meat products in medium-temperature and low-temperature refrigerators are taken according to table 14.

Table 14

7.3 Payloads

Useful technological loads are taken according to table 15.

Table 15

Note: * the numerator indicates the average load of sausages per 1 running meter. overhead track or 1 m of construction floor area with a frame size of 1200x1000 mm, in the denominator - with a frame size of 1000x1000 mm.

Loads on frames are accepted:

Note: ** boiled sausages of large diameter.

Temporary standard loads on the floors of buildings and on floors on the ground should be taken in accordance with the requirements of section 3 SNiP 2.01.07-85"Loads and impacts" and be established on the basis of technological solutions.

8. Norms of stocks and storage of finished products, basic and
auxiliary materials

8.1 The amount of basic and auxiliary materials to be stored is determined according to the current norms for the consumption of raw materials and auxiliary materials, the duration of storage and specific loads per 1 sq.m of area.

The duration of storage of canned skins of cattle and pigs in a warehouse before shipment should be taken from table 16.

Table 16

8.2 The duration of storage of technical products should be taken from table 17.

Table 17

Notes: 1. Storage of canned skins and technical products in the warehouse should be in bags on flat wooden pallets.

2. The terms of storage in the warehouse are determined from the condition of shipment by cars of the ZIL-MMZ-554M brand.

3. The duration of storage of feed includes the period of storage of feed upon receipt of laboratory analysis - 7 days.*

____________________

* The text corresponds to the original. Note "CODE".

8.3 The duration of storage of basic, auxiliary and other materials should be taken from table 18.

Table 18

8.4 Data for calculation warehouse space should be taken according to table 19.

Table 19

Notes: 1. Meat storage norms should be taken according to the "Interindustry Instructions for Determining the Capacity of Refrigerators".

2. Palletizing height includes pallet height (15 cm).

3. When calculating the areas of warehouse premises, the area for passages and driveways should be provided in the amount of up to 40% of the area occupied by the products, depending on the means of mechanization of loading and unloading operations adopted.

9. Mechanization and automation of technological processes and PRTS works

Mechanization and automation production processes is carried out through the use of small-sized modern equipment, flow-mechanized lines that provide the necessary productivity of the enterprise.

The mechanization of transport operations is envisaged with the help of overhead conveyor systems, belt and roller conveyors, floor mechanized transport.

The degree of coverage of workers by automated and mechanized labor and specific gravity the number of workers employed manual labor, calculated in accordance with the "Guidelines for determining the degree of coverage of workers by automated and mechanized labor and the proportion of the number of workers engaged in manual labor", allowance for VNTP, arch. No. 532/768-92

10. Nomenclature and quantity of equipment
chemical and bacteriological laboratory to take according to table 20

Table 20

Note: The area of ​​the laboratory should be at least 18 m2.

11. Technical and economic indicators
for small-scale enterprises are given in table 21

Table 21

Appendix 1

12. List of current regulatory documents,
used in the development of standards

1. Production technology

• A single instruction on the procedure for conducting public procurement(delivery and acceptance) of livestock, poultry and rabbits. M., Gosagroprom of the USSR, 1988
• Unified rules for the delivery and acceptance of livestock and settlements for it by weight and quality of meat. M., VNIIMP, 1981
• Technological instruction for the acceptance and pre-slaughter maintenance of livestock at meat processing plants. M., VNIIMP, 1973
• Technological instructions for the processing of livestock at the enterprises of the meat industry. M., VNIIMP, 1990
• Output rates for products of meat and fat, meat processing industries and shrinkage of meat and meat products during refrigeration and storage in a refrigerator. M., Gipromyasomolprom, 1990
• TU 10.02.01.75-88. Processed meat by-products. M., VNIKIMP, 1989
• TU 10.02.01.147-91. Pork intestines processed. M., VNIKIMP, 1991
• TU 10.02.01.148-91. Processed beef intestines. M., VNIKIMP, 1991
• Technological instructions for the production of edible fats. M., VNIIMP, 1976
• Unified technological instruction for primary processing, shipment, acceptance and storage of leather and fur coats. M., VNIKIMP, 1991
• Collection of technological instructions for the preparation of endocrine-enzymatic and special raw materials. M., VNIKIMP, 1989
• Collection of technological instructions for the production of fodder flour of animal origin, fats for fodder and technical purposes, fodder protein concentrate and hoof meal at meat and poultry processing enterprises. M., VNIKIMP, 1990
• Temporary technological instruction for the production of boiled sausages (stuffed and boiled sausages, sausages, sausages and meat loaves) (with changes 1-4). M., VNIIMP, 1981
• Technological instruction for rapid cooling and storage of boiled sausages. M., VNIIMP, 1978
• Collection of technological instructions for the production of semi-smoked, boiled-smoked, raw-smoked sausages. M., VNIKIMP, 1987
• Instructions for the production of pork products. M., VNIKIMP, 1990
• Collection of technological instructions for the production of pork products. M., VNIKIMP, 1990
• Technological instruction for the production of soup bone. M., VNIKIMP, 1989
• Technological instruction for the production of packaged meat. M., VNIKIMP, 1990
• Interbranch instructions for determining the capacity of refrigerators. M., VNIHI, 1978
• Specifications for the design of refrigerators for meat industry enterprises. Association "Agropromnauchproekt", JV "Interkholod", AP "Gipromyasomolprom", 1992
• Norms of cold consumption for the production, refrigeration and storage of meat and meat products. M., AGROHOLOPROM, 1990
• Enlarged norms of water consumption and sanitation for various industries industry, CMEA, VNII VODGEO, M., 1982
• Aggregated norms of water consumption and the amount Wastewater per unit of production, VNIKIMP, 1980

2. Sanitary and veterinary requirements and rules
on safety and labor protection

• Sanitary and veterinary requirements for the design of meat industry enterprises. BCTP-6.02-87. M., Gipromyaso, 1987
• Sanitary rules for meat industry enterprises. M., VNIIMP, 1985
• Rules for the veterinary examination of slaughter animals and the veterinary and sanitary examination of meat and meat products. M., USSR Ministry of Agriculture, 1985
• Sanitary rules for refrigerators. M., NPO "Agroholodprom", 1989
• Instructions for washing and preventive disinfection at enterprises of the meat and poultry processing industry. M., VNIIMP, 1985
• SanPin 42-123-4117-86. Conditions, terms of storage of especially perishable products. M., USSR Ministry of Health, 1986
• Safety rules in the meat industry. M., VNIIMP, 1992

3. Number of employees

• Time standards for slaughter and processing of livestock in the meat industry. M., VNIIMP, 1991
• Time standards for offal processing operations. M., VNIKIMP, 1989
• Time standards for gut processing operations in the meat industry. M., VNIIMP, 1985
• Time standards for the operation of the production of edible rendered fats. M., VNIKIMP, 1990
• Time standards for skin processing operations in the meat industry. M., VNIKIMP, 1990
• Time standards for dry animal feed production operations. M., VNIKIMP, 1991
• time standards and model norms production (time) for the operation of sausage production in the meat industry. M., VNIKIMP, 1991
• Standards for the number of auxiliary workers in the meat industry. M., VNIKIMP, 1988
• Typical norms of time and norms for the number of specialists of departments of production and veterinary control of meat industry enterprises. M., VNIKIMP, 1987

4. Construction

• Instructions for determining the production capacity of meat industry enterprises. M., State Agroprom of the USSR, 1987
• VSN I-80. Instructions for the design and installation of floor coverings in rooms with aggressive environments at the enterprises of the meat and dairy industry. M., Gipromyaso, 1980
• List of buildings and premises of agro-industrial enterprises to be equipped with automatic fire alarms and automatic fire extinguishing installations. M., 1990 State Commission of the Council of Ministers of the USSR for Food and Procurement.

The text of the document is verified by:
official publication
M., 1993

VNTP 540/697-91

Main Scientific and Design Department for Construction

GLAVAGROPROMNACHPROJECT

NORM
technological design of meat industry enterprises

VNTP 540/697

Moscow, 1991

1. General instructions

1.1. These standards apply for application in the development of projects for new, reconstruction and technical re-equipment of existing meat industry enterprises.

1.2. The norms are developed taking into account progressive solutions of standard projects, the experience of leading domestic and foreign enterprises, measures to reduce the estimated cost of construction and increase production efficiency.

1.3. The technological part of the meat industry project is being developed in accordance with the current regulatory and technical documentation for the production of meat products.

1.4. In some cases, depending on the special conditions specified in the design assignment, deviations from these standards are allowed.

1.5. When designing buildings and structures of meat industry enterprises, be guided by the current building codes and regulations.

2. Optimal power. Funds of time and modes of operation of enterprises

2.1. The time fund and the mode of operation of the enterprise should be taken according to Table 1

3. Separate requirements, standards and regulations for the calculation of areas.

3.1. Requirements for the technological part

3.1.1. The method of delivering livestock to the meat processing plant is to accept:

by road - $ 80,

rail transport - $ 2,

subject to the design of railway sidings.

3.1.2. The number of vehicles - livestock trucks needed to transport livestock to the meat processing plant.

3.1.3. The length of the car platform should be determined from the conditions for the planning placement of the estimated number of pens and the possibility of simultaneous unloading of livestock from vehicles to all pens.

3.1.4. The number of pens on the car platform should be determined by the formula.

3.1.5. The length of the railway platform for unloading livestock should be determined by the formula.

3.1.6. Calculate the height of the pens in the ante-slaughter housing building based on the conditions of 10-hour productivity of the meat and fat building, the capacity of open pens - for one shift.

3.1.7. The height of the fencing of the pens should be taken: for cattle at least 1.5 m; for small cattle and pigs not less than 1.C m; clearance from the floor to the fence 0.2m; the step of the fence grating elements is not more than 0.2 m.

3.1.8. Separate passages should be provided between the paddocks. Passage width for service personnel must be at least I m; the width of the passage for livestock must be at least:

cattle - 800 mm,

pigs - 600 mm;

passage of cleaning machines - 2.8 m.

The domestic meat industry combines multifunctional enterprises of small, medium and large capacity (processing of livestock, slaughter products and butchering of carcasses, processing of poultry and meat products), as well as specialized enterprises that produce one or more types of products from livestock slaughter products (canning and sausage production, obtaining glue * gelatin, egg products, slaughterhouse, etc.). AT recent times small-capacity enterprises that produce various food products and consumer goods, as a rule, in places close to the raw material base, have become widespread. This is objectively due to the mixed-type economy being formed in the state. The development of the industrial base of the industry is inextricably linked with the development of solutions for the construction, reconstruction and reorientation of production, taking into account various factors.
Meat industry enterprises are located, as a rule, in an industrial area, separated from the residential area by a sanitary protection zone of 50-500 m. Several food enterprises with a common energy network, auxiliary and auxiliary facilities, sanitary facilities and overpasses can be located in an industrial area .

To general requirements for all enterprises of the industry, including meat, poultry processing and glue-gelatin production, regardless of type and capacity, the concentration of production and the conduct of the technological process on the basis of a single production flow are included. Regardless of the type, any enterprise in the industry consists of main and auxiliary industries.

Main productions. These include bases for pre-slaughter keeping of livestock or poultry (rabbits), meat and fat, sausage, canning and poultry processing industries, a refrigerator, and klesgelatin plants.

Ante-slaughter facility designed for receiving and pre-slaughter keeping of livestock (poultry). It includes: automobile and railway platforms; point of sanitization of machines; quarantine room, isolation ward, sanitary slaughterhouse; shop for pre-slaughter keeping of livestock (poultry).

meat processing plant- an enterprise for slaughter and complex processing of livestock, including a slaughterhouse, a meat and fat building, a refrigerator, sausage and canning shops.
The meat processing plant produces the following types of products: fresh, chilled and frozen meat in the form of carcasses, half carcasses and quarters, processed products; melted edible fat; intestinal products; fodder flour; animal feed and additives; technical and fodder fat; blood products, including light and black albumin; canned enzyme-endocrine raw materials; processed hair and bristles; products of consumer demand from horns, hooves and bones; defatted bone (meal).
On the territory of the meat processing plant, the production of glue and gelatin from soft and hard raw materials, a factory (workshop) of medicines, non-traditional productions (for example, greenhouses for growing mushrooms, vegetables by using the heat of production water in order to save energy resources), animal production shops feed for domestic and wild animals, feed for farm animals. The radius of the livestock delivery zone for large enterprises can reach several hundred kilometers. Recently, it has been justified to place fattening farms in the structure of an enterprise for rational organization and economic efficiency of production.
The production capacity of meat processing plants is determined by the need of the population for meat products, which is calculated according to the recommended consumption rates and the prospective (for 10-15 years) size of the urban or district population, the mode (number of shifts) of the enterprise. For mass construction, standard projects of enterprises of various capacities are being developed.

The production infrastructure contains appropriate advanced technologies, which, taking into account the design requirements, are connected by a single technological chain. The totality of workshops and departments for the processing of livestock and slaughter products is combined into the main production, the uninterrupted operation of which is ensured by auxiliary and auxiliary services. They are also reflected in the project. In the production building, as a rule, there is also a technochemical laboratory. Administrative and amenity premises are located in an independent building.

Fridge includes rooms for cooling and chilled storage of meat, offal, intestines, edible fats; freezing and storage in frozen form of meat, by-products, endocrine-enzymatic and special raw materials, meat and offal blocks, mechanically deboned meat, etc.

poultry plant- an enterprise for the complex processing of land, waterfowl and rabbits for food and technical products.

These companies include:

• base for pre-slaughter poultry and rabbits;
• carcass processing;
• fridge;
• workshops for technical products and production of frozen and dry egg products (melange, egg powder);
• laboratory;
• household premises;
• blocks of auxiliary and auxiliary services;
• sausage and canning shops.

The poultry plant produces the following types of products:

• carcasses of poultry (gutted, semi-gutted, gutted with offal) and rabbits chilled and frozen, packed in boxes;
• processed by-products;
• fodder meal from evisceration waste;
• hydrolyzed feather flour;
• semi-finished products from poultry and rabbit meat;
• canned rabbit skins;
• down and feather;
• down and feather products;
• canned enzyme-endocrine raw materials;
• sausages and canned goods.

In recent years, complex poultry farms have become widespread, specializing in the breeding and rearing of chickens with their subsequent processing; for hatching eggs. The organization of such poultry farms makes it possible to form a highly productive herd, to provide uninterrupted supply of raw materials to poultry processing plants, to produce and use feed from poultry waste. For construction, standard projects are used with a capacity of 5, 10 and 20 tons of poultry meat per shift.

For the processing of feathers and down and the manufacture of household products from them (pillows, blankets), a feather-down factory is provided.

Canning factories produce enough wide range of both actual canned meat (from meat of animals, poultry, rabbits), and canned food with various fillers: cereals, legumes and vegetables. Canned food is produced in hermetically sealed jars of various shapes and capacities. On the territory of the cannery, a refrigerator, canning and canning shops, a tin warehouse, a vegetable store, household auxiliary and utility rooms will be placed. These enterprises should be designed in areas with highly developed animal husbandry, where it is required to procure a large amount of meat per unit area of ​​the raw material zone.

For the construction, standard projects with a capacity of 50, 100 and 150 tubes per shift are provided.

sausage factory is an enterprise producing the following range of sausage products:

• boiled sausages, frankfurters, sausages, meat loaves, semi-smoked, boiled-smoked, raw-smoked, raw-smoked sausages with bacterial cultures, liver, blood, raw frozen; pates" jellies, brawns;
• frozen meat in blocks, products from pork, beef, lamb and other types of animals: boiled, smoked-boiled, baked, fried, raw smoked;
• semi-finished products;
• large-sized, small-sized fleshy, portioned, small-sized meat and bone, chopped (cutlets, steaks, kupaty, etc.);
• frozen semi-finished products in a dough shell (dumplings, manti, ravioli, pasties, etc.);
• frozen ready-made main meat dishes; pancakes, frozen cabbage rolls, as well as products from secondary raw materials: bone fat, fodder meal, bone products.

A refrigerator must be located on the territory of the sausage shop, as well as all auxiliary and administrative services that provide a rational scheme for processing raw materials and producing quality products.
Depending on the availability of raw materials and the sales market, sausage shops are built according to standard, as well as individual projects capacity from 500 kg to 50 tons per shift.

gelatin plant is an enterprise that produces gelatin for food, medical and technical purpose from soft and hard collagen-containing raw materials; technical fat, precipitate, fruit jellies, fodder meal, as well as mineral fertilizers.

The main production building houses a warehouse for raw materials, a refrigerator, a gelatin shop, and shops for the processing of secondary products.

glue plant produces bone glue in solid and liquid form (gadert), bone meal, mineral fertilizers and industrial fat. In the main production building, workshops are concentrated for the development of the main products and for the processing of secondary raw materials and waste (fat, nitrogenous waste, meat, bones).

The capacity and range of products manufactured by enterprises depend on the nature of the processing of raw materials, the raw material base, and the conditions of consumption, which, in turn, determine the unification of various industries and the nature of the enterprise's specialization. Depending on the specialization of the enterprise, part of the production may be absent.

Main production it is advisable to combine them in one building - the main production building or in several buildings interconnected by bridges, galleries and tunnels, since all production should be interconnected.

Ancillary industries. Designed for material and Maintenance the main production and include auxiliary workshops, heat and power facilities, sanitary facilities, an administrative building, engineering communications, vehicles and garages.
Utility shops (repair-mechanical and carpentry workshops, laundry, warehouses etc.) are designed to perform current, scheduled preventive maintenance of equipment, repair and manufacture of inventory, containers, etc.

The heat and power economy includes a boiler house or a heat supply system, fuel, ammonia, oils storages, a compressor shop, and a transformer substation.

Sanitary facilities include buildings and facilities for water supply and sewerage, treatment facilities, gas emission cleaning systems. These divisions ensure the safety of production and the environmental well-being of products.

The administrative building houses:

• administration premises and public organizations enterprises;
• sanitary facilities;
• first-aid post;
• dining room
• enterprise laboratory;
• library;
• pass office and security premises.

Engineering communications include: overpasses of water, steam, cold, energy, communications, etc.

Vehicles include automobile and railway transport as well as garages.

Small-capacity enterprises (shops). The formation of small enterprises is primarily associated with the emergence of various forms of ownership, the restructuring of the economy as a whole.

Orientation towards the approach of enterprises processing agricultural raw materials to the places of its production should be considered justified for the conditions prevailing in our country. This ensures the reduction of meat losses, as well as the supply of the population, primarily living in rural areas, with high-quality food.

AT modern conditions mini-workshops find their niches in the manufacturers market. To ensure competitiveness, they most often specialize in the production of one or two types of products or the processing of one type of livestock (slaughterhouses, slaughterhouses, sausage shops, shops for the production of semi-finished products, etc.).

Here are examples of the most common small-scale enterprises:

• slaughterhouse - a shop for slaughter and primary processing of livestock or poultry, it can be stationary or mobile;
• the slaughterhouse combines the slaughterhouse and the refrigerator. It is intended for slaughter, primary processing of livestock or poultry and refrigeration (cooling, freezing) of meat.
• a sausage shop specializing in the production of one (for example, sausages) or several groups of products (sausages and semi-finished products, semi-finished products and whole muscle products from animal meat; frozen second courses, etc.);
• a cannery, which produces, as a rule, a small assortment of canned meat, sealed in glass containers;
• shop for processing skins, leather dressing and tailoring of leather products;
• workshop for the production of semi-finished products;
• shop for the production of dumplings, etc.

Mini-workshops for the production of semi-finished products produce a wide range of products: large-sized, portioned, small-sized pulp, chopped semi-finished products and chopped in a dough shell. Semi-finished products are sold chilled or frozen in vacuum packed. As part of the meat-processing mini-shops, chambers for the accumulation and storage of raw materials should be provided.

Mini-workshops for the production of dumplings have become widespread. They are created most often at public catering establishments and in large grocery stores, forming part of the trade and production complex. The experience of existing small enterprises for the processing of livestock and meat shows that they are profitable. Of particular importance here is the regulation of pricing, the development of an assortment that is in greatest demand, including original products.

Taking into account the prospect of creating a wide network of enterprises and workshops of low capacity for the processing of meat raw materials, projects have been developed typical enterprises and workshops for processing industries. The layout solutions of the workshops given in these projects should be considered as recommendations for the creation of specific industries, which can be adjusted depending on local conditions. In some projects of low-power workshops, non-standard equipment is used in addition to serial equipment. However, typical projects are most widely used:

• meat processing enterprises with a capacity of 2 tons of meat per shift with the production of sausages and pork products with a capacity of) tons per shift;
• meat processing complexes in a complex-block design with a capacity of 2 g of meat and 1 ton of sausages per shift;
• workshops for the production of pork products with a capacity of 500 kg per shift with a slaughterhouse with a capacity of 1 ton of meat per shift;
• shops for primary processing of livestock in a complete block design with a capacity of 2 tons of meat per shift;
• meat processing enterprises in block-container design with a capacity of 250 kg per shift;
• workshops for the processing of skins and leather dressing;
• mobile sheep slaughterhouse POH-8.

Enterprises for the slaughter of livestock and poultry are recommended to be located in the raw material zone ( farms, subsidiary farms) in order to exclude the transportation of livestock and poultry over long distances, and meat processing enterprises - in the consumption zone, taking into account the requirements of SNiP / DBN (within the city, as part of a large industrial enterprise, as well as in remote large enterprises settlements in order to provide the rural population with sausages, especially during field work).

1.2. LOCATION OF ENTERPRISES OF THE MEAT INDUSTRY

The design of a meat industry enterprise is carried out on the basis of a business plan that establishes the optimal production structure, confirms the environmental feasibility and economic necessity of putting the enterprise into operation.

Enterprises of the meat and poultry processing industry must be designed in accordance with the repair plan, taking into account the development and location scheme industrial enterprises of this economic region, a scheme for the development of housing construction planned locality, the radius of delivery of raw materials and finished products, the development of access roads.

It is advisable to include new enterprises in industrial complexes in order to co-operate means of heat and power reduction, engineering communications and auxiliary services.

The enterprises of the meat and poultry processing industry can be placed as free-standing, combining separate enterprises with practical production structure according to the principle of a single technology based on the sequential processing of raw materials (meat and fat, sausage, canning production), and those that are part of the processing complex.

For the purpose of uninterrupted supply of raw materials and disposal of all by-products, closed-cycle poultry and meat processing enterprises are being built, i.e., separate enterprises that have a substantive form of specialization with a complete reproduction cycle (maintenance of the parent flock of poultry, production of hatchery eggs, obtaining chickens, rearing broilers, slaughter and primary processing of poultry, production of sausages and culinary products, processing of fluff, feathers, production of feed flour from production waste, production of feed for feeding parent flocks and broilers).
Placement of enterprises is possible according to the principle of horizontal integration, i.e., cooperation of a complex of single-profile enterprises * producing the same or several homogeneous products based on the same type of technological process (enterprises for the processing of hard and soft collagen-containing raw materials.

When locating enterprises, it is necessary to take into account the ratio of costs for the delivery of raw materials and transportation of finished products to the consumer, the conditions of transportation and the provision of the enterprise with materials, fuel, electricity and labor resources, and when choosing a construction site - water resources, since food enterprises use only drinking water.

Placement of enterprises is largely determined by the range of products and the timing of its implementation. The production of perishable products (boiled sausages) is placed in the areas of consumption, and the production of smoked sausages and canned food - in the raw materials areas, taking into account the production of products for export in the regions.

The design capacity of the enterprise and the range of products are substantiated in business plans based on the costs of production and sales of products. The design capacity is understood as the maximum possible output of products per unit of time (per shift, day, year) with full use of production equipment and areas, taking into account the use progressive technology, modern forms organization of production and labor.

The capacities of various industries of the enterprise are calculated according to the following types products:

• meat and fat - by weight of livestock meat;
• poultry processing - by weight of poultry meat;
• meat processing - by weight of sausages (actually sausages, whole muscle products) and by weight of semi-finished products;
• canning - by the number of tubes of canned food;
• glue-gelatin - by weight of all types of gelatin (glue).

Considering the importance of refrigeration, the required capacity of cooling and freezing chambers (t / day), the capacity of storage chambers for refrigerated and frozen goods (tons of one-time storage) are determined.

A feature of the meat and poultry processing industry is the seasonal nature of production. The capacities of enterprises for the processing of livestock and poultry should be sufficient to process raw materials during the period of their maximum receipt. The optimal capacity of the enterprise is chosen on the basis of a comparison of the specific capital and current costs for the processing of livestock and poultry with the costs of delivering raw materials and finished products with different options for production capacity.

It is advisable to optimize the production capacity on a computer. simultaneously solving the transport problem. Meat industry enterprises will be located in industrial areas consisting of a group of food enterprises and having a sanitary protection zone located 50-10011 m from the residential area. When placing enterprises, it is necessary to take into account the requirements environmental safety(pollution of air, water, soil, as well as industrial noise).

For the construction of meat and poultry processing plants and glue-gelatin plants, areas with weak soils in the form of quicksand and filter soils, combined with a high level of groundwater, are unsuitable. Rocky rocks are also undesirable. The best soils should be considered dense grdvlistis and dry mixtures, as well as dry sandy loam and loam. The average slope of the site should be 1-2%. Such a relief does not require a large amount of earthwork.

When choosing a site for an enterprise, water supply and sewerage issues are resolved, most often water is supplied from artesian wells, and treatment facilities are built to treat water. Particular attention should be paid to the blocking of buildings and structures.

When placing enterprises in the industrial area of ​​the city, it is advisable to cooperate with auxiliary farms, which increases the building density. When placing buildings and structures of the enterprise on the master plan, it is necessary to take into account the meteorological regime and, in particular, the direction of the prevailing winds. They must be located on the leeward side, below the residential area along the river,

1.3. COMPOSITION AND ORGANIZATION OF THE PROJECT

The project is a complex technical documents containing descriptions, calculations, drawings, models of buildings and structures intended for construction or reconstruction. The project of an industrial enterprise consists of three main parts that mutually condition and complement each other: content, or function, is technology; the form in which the content is enclosed - a space-planning solution and a life support system and production service - engineering solutions. Thus, the project is based on the choice of engineering solutions and building structures to create a three-dimensional, aesthetically and technically perfect composition of an industrial enterprise that meets the requirements of the economy and modern organization construction. The project should reflect the urban planning and socio-economic aspects of the development of the area, issues of protection environment, public and cultural services for workers, creating comfortable conditions at work places, explosion and fire safety of facilities.

When implementing projects, the following methods are used: graphic, model-max, layout-graphic, computer (multimedia).

Graphic method is based on a conditional representation of space and objects on a plane according to the laws of descriptive geometry.

basis model-layout method is the arrangement of objects, three-dimensional models and building elements directly in space. This method is most often used in the design of master plans and the technological part of industrial enterprises equipped with sophisticated equipment and communications.

Layout-graphic method consists in a rational combination of artistic and graphic material with large-scale modeling of volumes and elements of buildings and structures in space.

Computer (multimedia) design allows you to study the created models of a structure from various points of view by simulating the natural movement of a person in the space of a future structure or building. The advantages of this method are obvious, since it reduces the likelihood of compositional errors that can occur when moving from design to nature.

The design and construction of all industrial facilities is carried out on the basis of approved government bodies norms and prescriptive documents grouped by types, areas of design construction activities and industries ().

Part normative documents design and construction includes:

• building regulations;
• regulatory documents for Construction Materials;
• norms of technological design of enterprises;
• regulatory documents for design and publishing work;
• on the consumption of materials in construction;
• on issues of wages in construction;
• estimated norms for structures and types of work.

When designing facilities, there are pre-design and design work.

Pre-project works include: feasibility study; assignment for design and technical surveys; to design work technical project and working drawings. Pre-design work is aimed at establishing the economic feasibility and economic necessity of designing and building an enterprise.

For the construction of a new facility and the reconstruction of an existing one, an economically and technically justified project is required. Methodological basis The design of industrial enterprises is the development of a system of objects based on a consistent analysis from the general to the particular.

The design task is drawn up by the customer together with the general designer on the basis of materials and calculations performed for this object. It indicates the following data: the name of the enterprise or structure, the basis for the design; area, point or construction site; product range; the capacity of the enterprise by its main types for full development and the first stage; specialization of the enterprise; basic technological processes and equipment; main technical and economic indicators; sources of raw materials, water, heat, electricity, gas; requirements for life safety and environmental safety of production, etc.

The performance of technical survey work is the responsibility of design organizations. The program of technical surveys consists of the following main sections: general; topography; engineering geology; meteorological and climatic conditions; local building materials; energy and water supply; sewerage; waste water and gas emissions treatment system.

In the process of technical surveys, the suitability of the site selected for construction is determined, taking into account the operating conditions of the facility being designed; sources of supply of the enterprise with energy, water; methods of cleaning and removal of waste water and gas emissions; conditions for the transportation of raw materials and finished products; share of railway and road transport, as well as the load of each road; conditions for organizing construction and installation work(supply of energy, water during the construction period, provision of housing for workers, the possibility of obtaining local building materials, finished building structures, etc.). According to the conditions and costs for the transportation of raw materials and the export of finished products, the most economical construction site is chosen.

The following requirements apply to the construction site:

• the dimensions of the site must be sufficient to accommodate the projected facility and the possible expansion of the enterprise;
• the site must be free of developments, significant structures or buildings subject to demolition;
• soils and site topography should ensure the strength and stability of structures without the use of expensive foundations, foundations, etc.;
• convenient connection to the main communication lines;
• the most advantageous location of the site in relation to water sources, the place of wastewater discharge and energy sources, as well as settlements;
• the possibility of mutual cooperation with other objects of the district for the construction of common residential settlements, the supply of resources, etc.

After a deep and comprehensive analysis of the area and justification of the choice of the construction site, they begin design work, carried out in several stages.

Projects are developed by design and other organizations whose statutory documents * allow the conduct of design work. Projects must be approved by territorial bodies environmental protection, fire, sanitary and epidemiological services, architectural and construction departments.

The purpose of the design is the preparation of documentation, according to which it is possible to reproduce in nature the object planned for construction, expansion or reconstruction in accordance with the specified requirements. Design is carried out in accordance with "Instructions on the order of coordination" statements, composition project documentation for the construction of enterprises, buildings, structures in one or two stages:

1. For projects, the construction of which is supposed to be carried out according to standard or reusable projects, as well as for technically simple objects, one-stage design is carried out. In this case, only a technical project is carried out, combined with working drawings.
2. For large and complex industrial complexes, as well as in the case of the use of new technological processes, complex technological equipment and complex architectural and construction solutions, design is carried out in two stages. At the same time, a technical design and working drawings are carried out.

The decision on the phasing of the design of enterprises, buildings, structures is made by the authority that approves the feasibility study. When developing a technical project, the composition of the enterprise is established and, if appropriate, its capacity is specified. Then they use the available standard designs of industrial and auxiliary buildings and structures and recommend economical individual projects for reuse.

If the designed object as a whole or in part is new in the technological or complex in the construction part, sketch options are developed.
The technical project consists of explanatory note, graphic materials and estimates.

The composition of the summary explanatory note includes information and calculated data on the general, technological, construction, refrigeration, energy parts, water supply, sewerage, heating, ventilation, residential and cultural construction and construction organization. Particular attention is paid to modern technical solutions to ensure life safety and environmental friendliness of production.

The general part contains brief information for all parts of the project, the main technical solutions and technical and economic indicators; characteristics of the area; description of the master plan of the enterprise and transport routes; main indicators of the master plan.

The technological part contains data characterizing technological schemes in general for the enterprise and for the main workshops. For the remaining non-production shops (auxiliary, repair, auxiliary shops and workshops), their characteristics, purpose, options for cooperating with other enterprises, production volume, standard projects used are given.
For individual orders, the specifications of the main equipment are drawn up before the start of the development of working drawings in a timeframe that ensures the placement and execution of an order for equipment in conjunction with the construction time. For new equipment and apparatus that are not mass-produced, specifications are not drawn up, but technical conditions for their design are given.

In the construction part of the technical project lead:

• construction characteristics of the main buildings and structures, indicating the standard designs used;
• plans and sections, and, if necessary, facades;
• data on the areas and volumes of buildings with characteristics of the adopted structures and materials;
• the main changes made to the applied standard projects.

When designing buildings and structures, unified structures approved for use are used. Otherwise, an appropriate justification is given.

The refrigeration part reflects the technological schemes and data on the refrigerated premises, on the basis of which the refrigeration plant system is selected, taking into account the safety of the refrigerant, the need for electricity, water, steam, etc., and then the refrigeration equipment is calculated and selected and plans are made for its placement.

Similarly, the project covers the heat and power part, issues of water supply, sewerage, heating and ventilation, which include the calculated data on the need for water, heat, and justify the concepts used in the project. An important place is given to the development of measures to ensure civil defense, human safety and environmental friendliness of production. They give measures to ensure life safety, determined by the specifics of a particular production: ventilation systems, heating, drinking regime, lighting; means of individual protection against noise, vibration, electromagnetic radiation, damage electric shock and lightning; fire fighting measures, fire alarm system; measures to prevent emergencies, as well as the rules for safe work on equipment and handling devices, the mode of operation in the shops. In the part of the project devoted to the processing of secondary raw materials, waste disposal, wastewater and gas emissions treatment, environmental safety issues are considered.

The project consists of graphic materials and an explanatory note. Graphic materials of the technical project contain:

• plans of the main workshops on a scale of 1:100 indicating the location of departments and sections of workshops, the main technological equipment and an explication to it;
• sections showing the main load-bearing and enclosing structures and equipment that affect the size of projects;
• master plan on a scale of 1:10,000.

Before approval, the estimate for construction is preliminarily agreed with contracting construction and installation organizations. Estimates for the project are made on the basis of the volume of construction and installation work determined by the working drawings, as well as the established list prices or contractual rates.

Working drawings are developed on the basis of an approved technical design. In the working drawings, individual elements and details are specified. The working drawings include:

• master plan drawings with a vertical layout and an indication of underground utilities, transport routes and other communications, plans for landscaping and landscaping;
• drawings of architectural and construction plans, sections and facades of buildings and structures, details of prefabricated building structures with specifications of an architectural and construction nature;
• drawings of individual structures with specifications and samples of materials; buildings and structures, the construction of which requires particularly complex special devices, as part of the working drawings, the corresponding solutions for these devices are given;
• drawings of buildings with drawing on them the final location of production, transport, energy and other equipment, communications;
• drawings of technological pipelines with dimensioning and development of the necessary elements of pipeline units with specifications;
• drawings of foundations for equipment with combined diagrams of all communications, technological, energy and other devices associated with the construction of foundations;
• floor drawings with piping routing and drawing of all required dimensions;
• drawings of power supply networks, electric lighting and low-voltage facilities (alarm, telephone installation, etc.) with a specification for equipment and materials;
• drawings of residential and civil buildings and structures or their complexes.

At the request of the customer, the list can be expanded, which is drawn up by the contract and provides terms of reference. When developing working drawings, it is necessary to apply the optimal image scales corresponding to modern ways reproduction of drawings and allowing to significantly reduce the total volume of projects * As a rule, plans are made on a scale of 1:100. 1:50; cuts - 1:100; master plan - 1:500. Drawing up a project in a single-stage design is reduced to the development of working drawings in the same form as in a two-stage design, but the technical project is not fully developed in advance, but standard design solutions for individual elements are used and sketch solutions are partially drawn up.

In addition to working drawings, the project includes:

• explanatory note with a feasibility study;
• a list of typical and reusable economical projects;
• changes and additions in connection with their binding to local conditions;
• summary estimate.

The working project developed for the technical re-equipment of production (without expanding the area) includes:

• explanatory note;
• summary cost estimate,
• working project passport;
• working documentation for the entire scope of construction and installation works;
• order: and specifications for equipment, estimates.

The specifics of the implementation of reconstruction projects is that. that the technological process must be linked to the existing old building with an installed communications system. To draw up a project assignment and competently complete the project, it is necessary to perform a comprehensive survey to study production, architectural solutions, personnel service systems, etc. A comprehensive survey consists of a visual acquaintance with the object, the study of old design and estimate documentation and measurement. The results of the pre-design analysis are used in the design of the reconstruction of the enterprise.

Small-scale enterprises (workshops) of various forms of ownership (farmers, workshops and enterprises of private entrepreneurs, etc.) are usually located in existing buildings that meet the sanitary, fire-prevention and explosive requirements of meat industry enterprises. When implementing projects of such enterprises, H6O6XOJHMO conducts a comprehensive survey of the facility, both during the implementation of reconstruction and construction projects.

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OOO Firma "Arkos" provides professional services for the design of meat industry enterprises. Our specialists will not only develop a complete package of project documentation, but will also help with the issuance of building permits and other related tasks.

The meat industry is an industry that specializes in the processing of livestock and poultry. It includes meat processing plants, meat processing plants, poultry plants, cold storage plants, specialized plants that produce one or more types of products from meat and other products obtained as a result of slaughter of livestock. This group also includes slaughterhouses and recycling factories that produce animal feed, fertilizers and other products from meat production waste.

Design features of meat industry enterprises

The design of meat processing plants is carried out according to the standards applicable to all industrial facilities. However, it also has a number of features due to the specifics of production processes and products.

By implementing process design enterprises of the meat industry, it is necessary:

• take into account the widest possible use of raw materials for the production of a diverse list of products;
• provide for the possibility of concentration and specialization of production processes;
• provide for the prospects for the development of the plant;
• provide conditions for the use of technological processes that allow achieving the maximum quality of products while minimizing its cost;
• create conditions for rational use of raw materials;
• provide conditions for maximum automation and mechanization of production processes;
• use innovative scientific and technological solutions;
• use unified building materials and structures;
• use building materials of local production.

Space-planning solutions for industrial buildings, the list of equipment, the layout of the general plan, the placement of workers, the organization of production must contribute to the improvement of working conditions, meet the requirements of safety and health standards, and sanitary and hygienic standards. The design should take into account the production flow approved by the plant management.

Completed works:

• Meat processing plant in the village of Rayki, Shchelkovsky district, Moscow region

Stages of designing meat processing enterprises

The design of meat enterprises includes the following stages:

1. Collection and preparation of a package of initial and permitting documents for design and construction: documents confirming the ownership of the site, urban planning documents, building permits (approvals and conclusions), specifications to provide the facility with engineering communications, etc.
2. Performance of engineering (geodesic, geological, environmental, hydrographic), archaeological and other surveys at the site of the construction of the enterprise.
3. Development of a package of project documentation for obtaining an expert opinion and approvals. It includes:
   • planning scheme;
   • architectural, constructive and space-planning solutions;
   • information about the engineering networks of the facility;
   • project of organization of the construction process;
   • list of measures to ensure environmental and fire safety, energy efficiency;
   • budget documentation.
4. Performing due diligence of project documents.
5. Creation of a package of working documentation.