LAYOUT AND EQUIPMENT FOR A SMALL-SCALE SAUSAGE PRODUCTION PLANT
The problem of developing a good sausage plant layout is relatively complex, however small the plant may be. First of all, it would be inadvisable, and even impossible, to adapt a uniform approach in all countries or regions because of the geophysical, economical and social differences and variations in livestock, the meat trade, customs and food habits etc. It is always indispensable to make a careful survey of the existing livestock and meat supply conditions before any sausage plant construction or remodelling is proposed. The attitude and outlook of livestock and the meat trade, especially in the less developed regions, must be seriously taken into account. A hindrance to progress may be the bad habits and unhygienic meat handling practices in the local slaughterhouse which intends providing the meats for the sausage plant. The food habits and flavour preferences of the local meat consuming public should also be investigated.
In this chapter technical details are given as well as a description of the underlying principles for sausage plants which may assist those planning new plants or remodelling old ones in consultation with architects to select the most suitable solution for local conditions. Simplicity of design and costs are of particular importance for small sausage plants. These suggestions have been outlined merely as a guide and they may require modification to suit particular conditions. Because of variations in requirements, a standard blueprint cannot be produced. Only occasionally the standard type sausage plant would be directly applicable to a particular situation. In the majority of cases the design must be considerably modified to meet the local peculiarities of the site selected for the plant, its environment, local handling and transport practices and human and material resources. The local health and veterinary authorities, where they exist, must be consulted before a final decision is taken.