A poultry manual processing line refers to a production line that, after automated slaughtering, plucking, eviscerating, and pre-cooling, primarily relies on manual operation, supplemented by mechanized conveying and specialized tools, to cut the whole poultry carcass into different parts (such as breast meat, legs, wings, and skeleton). This model offers flexible investment and strong adaptability, making it particularly suitable for small and medium-sized processing plants or central kitchens

The forced air cooling line in poultry slaughterhouses, also known as a carcass forced air cooling system or air cooling line, is a key process in modern poultry processing that replaces or assists water precooling (such as spiral precoolers). It is mainly used for deep cooling, surface drying, and skin shaping of carcasses after precooling and before processing. Working principle: Chicken carcasses are suspended and conveyed, passing at a uniform speed through one or more enclosed or semi-enclo

In Africa, building a modern poultry slaughterhouse has significance far beyond a simple food processing plant. It can become a "regional development engine," generating a powerful and lasting pull across multiple levels, including the economy, society, technology, and public health. Upstream impact: Stable slaughter demand directly stimulates the development of local feed production, breeding poultry, veterinary drugs and vaccines, and livestock equipment industries, forming "contract farming"