Boning / Refrigeration and Freezing
The deboning is carried out in a rapid and continuous process with a capacity for 60 cattle per hour. The permanence of the cuts in the room does not exceed five minutes. The carcasses are deboned at zero degrees Celsius in a climate-controlled environment at 10 ° Celsius, complying with national and international sanitary standards.
Observing Good Manufacturing Practices and following the HACCP plan guarantee optimum quality products.
Refrigeration and Freezing.
Through a Standard Operating Procedure for Refrigeration, Camaguey has established parameters for the refrigeration system controlled and monitored by computer, allowing us to know the status of the process via the internet.
Camaguey has the capacity to refrigerate 2500 carcasses, at zero degrees Centigrade to the bone, in 30 hours.
It has 15 refrigeration rooms with capacities from 35 to 400 channels.
8 Blast Freezers with a temperature of minus 45 degrees centigrade and with a capacity of 96 tons every 24 hours.
5 plate freezers with a capacity of 2 tons every 2 hours.
2 warehouses for frozen products with a capacity of 1000 tons.
3 warehouse for refrigerated vacuum packed meat with capacity for 600 tons
Slaughter and boning of Pigs.