Well-planned and efficient
Many aspects must be observed when planning production rooms. In addition to a systematic approach, it is
advisable to work with a professional planner or supplier of butcher shops and slaughterhouses. After all,
efficient workflows have a positive impact on operating results.
What’s more, they can only be
accomplished in thoroughly
thought-out and well-designed
production rooms. Butchers
should thus put great effort into this
process. The best foundation is the
butcher’s individual experience in
connection with the know-how of experts.
Companies with many years of
experience in equipping butcher
shops and slaughterhouses as well as
converting and constructing facilities
for them have a profound basis of exemplary
operational and construction
plans, and thus, many useful suggestions.
Friedrich Sailer GmbH in Neu-Ulm,
Germany, for example, provides complete
solutions for the planning, fabrication,
assembly and maintenance of
meat and slaughtering technology,
cleaning and hygiene technology, operational
equipment and stainless-
steel construction. Thanks to decades
of experience, the company offers extensive,
in-depth expertise on hygiene,
ergonomics as well as legal requirements,
and can thus develop individual
solutions for every demand.
Christoph Mützel, Managing Director
of Friedrich Sailer GmbH, gives the
following recommendations for planning
and furnishing production
1. Area planning
The first step is planning the area in
the production rooms. In particular,
the following questions must be answered:
How much space is needed for
slaughtering, cutting and processing?
Which surfaces must be considered
for storage, picking, and incoming
and outgoing wares?
To what extent must staff rooms,
technical areas etc. be considered?
Regardless of whether a building is
being converted or constructed from
the ground up, planning should also
include room for any future expansion
that might come about. If the
premises are too small and quickly
reach their limits, new investments
will be rapidly necessary. Proactive
planning can prevent this. For longterm
efficiency, Sailer recommends
rooms that can be used for a number
of purposes depending on the company’s
situation. This means that a
room originally planned as additional
storage or cooling space can be used
as a production room on short notice
if it has been outfitted with the right
drainage systems from the beginning.
Tip: Cold-storage rooms should always
be planned larger than needed.
To achieve uniform cooling of the
freshly slaughtered carcass halves,
the carcasses must not touch.
2. Planning material flow,
transport routes and
After defining the areas required for
the different work steps, the material
flow, transport routes and walkways
must then be precisely planned. The
following conditions should apply:
Paths should not cross.
Material should only flow in one
Paths should be short.
In addition, well-thought-out placement
of the different workplaces, depending
on their position in the process
chain, is important for an efficient
and thus time- and cost-effective
workflow. Linear arrangement of the
production steps has proven itself in
practice. It prevents paths from crossing
– as well as the cross-contamination
that can result – right from the
3. Conceptual design and
Based on the findings from the area
and walkway planning, the next step
will be creation of individual concep-
Good, proactive planning of slaughtering rooms ensures workflow efficiency.
Friedrich Sailer GmbH
28 Die Fleischerei International 2/2018