Nanchiku
Minami-Kyushu Chikusan Kogyo Ltd.

In South Kyushu -Japan- MPS has built a new slaughterline with the newest equipment: the F-line and a condensation heat tunnel.

By applying this newest technology the brand "Nanchiku", that already existed for fourty years, will certainly strengthen its reputation in the field of quality and food safety.

Nanchiku was commissioned in July 2001.

They were the first in Japan to introduce the Condensation heat process in this factory. The most important slaughterfunctions are carried out by F-line robots, that decrease contamination, caused by human contact. Of course the HACCP system is applied for hygiene monitoring.

New generation heating

The introduction of "the condensation heat process " is the most special one in this new factory. This method -called the third generation technology- uses the latest technology that enables the robots to carry out the evisceration process.



MIDAS electric stunning

The automatic stunning with conveyor has been designed to reduce pig stress and prevent broken bones. The conveyor supports the pigs in an animal friendly way under the belly.

Anaesthetizing is carried out by applying a constant low voltage current to both sides of the head and to the heart.

Each anaesthetizing process is monitored.

Dehairing line

After bleeding the carcasses are transported to the dehairing line at the upper floor. The dehairing line consists of a pre-washer, channel, dehairing machine, dryer, flame furnace and cleaning machine. Condensation heating works on the skin surface of the carcass, that opens the pores evenly without damaging the underlying tissue and the meat/the organs. It also prevents cross contamination.

Clean slaughterline equipped with F-line robots

F-line robots require no human interference. A sensor registers the arrival of the carcass and the computer calculates the best place where the cut must be made.
The pre-cutter cuts the skin and the pubic bone without touching the rectum.
The belly- and breast-opener with 2 circular knives makes a cut without touching the organs.

The drilling of the rectum: The automatic vacuum equipment sucks the excrement out of the anus. After that two cutters cut round the rectum.

All robots are automatically cleaned and sterilized after every carcass.

Automatic cold store for 2100 carcasses

The carcass cooling store has a capacity of 2100 carcasses with a Warehouse Management System.

 




Mr. Tokumasu
Director or Nanchiku

"We think that, together with MPS, we successfully built a state-of-the-art facility, in which we used the latest technology. "

"Since the establishing of Nanchiku in 1963, we try to supply quality meat, produced in South Kyushu, to customers in the bigger towns.
The strong competition between meat processing districts, and the changes in the guide lines for slaughterhouses made us decide to build a new factory, to rationalise our activities. "

Quality and hygiene

With this newly completed factory Nanchiku can now constantly supply worldwide, high quality, processed carcasses and cut meat.

The standard 'plate microbe count' is less than 102.



The famous 'kuro buta'