Meat industry

Meat industry -Danish Crown 
 Photo: COWI.

Design of slaughterhouses and meat processing plants. Design and procurement of process equipment.

COWI Food Plant Design employs approximately 40 experienced project managers, engineers and technicians with expert knowledge of the slaughtering and meat processing industries. Their knowledge covers all disciplines relating to the planning and delivery of projects for slaughterhouses and the meat processing industry. Several have previously been employed in the meat industry.

Food Plant Design offers complete consultancy services and project management in the areas of:

  • greenfield slaughterhouses for pigs, cattle, lamb, sheep and poultry
  • greenfield meat cutting plants and processing plants
  • rationalization and optimization of production plants and production facilities
  • modernization, automation and control of production facilities
  • analysis of productivity, logistics and factory tests
  • development of production plants and production facilities
  • hygienic design and food safety.
Slaughterhouses

COWI Food Plant Design offers development and design of slaughterhouses and meat processing plants. Based on the customer’s requirements and our experience with production processes, we prepare specifications and tender documents for process equipment, utilities and building work. Moreover, we provide project management of the entire project from planning to operation and commissioning of the plant.

Meat processingThrough a number of projects for the meat processing industry, COWI has acquired great expertise in planning and design of production lines and equipment.

COWI stays updated on the most recent international rules on meat processing for low, medium and high risk products. Our experience covers the production of bacon, sausages, salami, liver paste, dried ham, cooked ham, and other added value products, including raw material handling, standardization, curing, minced meat, filling processes, roasting and cooling lines, smoking and cooking systems, fermentation systems, slicing and packing.

LAST UPDATED: 18.09.2017