Meat processing plant
We offer an all-inclusive IT-solution that allows solving problems of different complexity from automation of certain efficient segments to building enterprise information systems. We have embedded solutions touching the full range of meat-processing factory's problems:
- Manufacturing information management (technologist department);
- Slaughter and trade payables (abattoir shop);
- Heating and raw material storage (refrigerating shop);
- Intermediate production and finished-product output (sausage making shop);
- Calculation of economic planning indications (economic planning department);
- Accepting of client bids, finished products shipment and trade receivables (sales department).
Automation of production and warehousing operations can be accomplished by high technologies of marking (barcoding, RFID) and conjugating of software with different types of hardware: machinery, weighing equipment, data terminal.
Manufacturing information management
The subsystem provides logging and storage of information on raw materials, semi-products, finished-product output and process variables. It gives technologists a nice tool for new recipes engineering.
Main functions of the subsystem:
- keeping technological books of reference;
- making-up and checking product quality index judging from physicochemical characteristics of ingredients;
- recipes optimization;
- set-up of raw material cost documents on the basis of formulations necessary for the economic planning department.
Slaughter and trade payables
The subsystem is dealing with automation of the meat processing plant purchases, slaughter and live-stock dressing. It guarantees identification and traceability of meat for processing.
Main functions of the subsystem:
- Management of cattle supply agreements;
- Control of the government contract on cattle supply fulfilment by agricultural undertakings of raw materials base of the meat processing plant;
- Accounting of cattle suppliers payments;
- Registration of meat production and joint products together with control of performance standards of technological operations;
- Registration of results of veterinary and sanitary expertise and laboratory service of meat and meat products;
- Meat sides marking by factory barcodes suitable for their across identification at all stages of industrial process.
Heating and raw material storage
The subsystem is for automation of refrigerating department’s production and warehousing operations. It guarantees accounting of stock of materials, raw material floating and transformation as well as manufactured goods in terms of runs.
Main functions of the subsystem:
- Registration of warehousing operations on raw material and finished-product output transfer between a refrigerator and other divisions of the meat processing plant, among other things using barcodes scanners;
- Registration of operations of rump steak and cheek meat separation as well as automatic calculation of normative output;
- Registration of operations of meat for processing and byproducts refrigeration and freeze as well as automatic calculation of normative losses (ullage);
- Automatic calculation of holding shrink;
- Reporting of data on stock of raw materials and finished-product output in terms of thermal state, terms of storage and suppliers.
Intermediate production and finished-product output
The subsystem of management of meat-processing shop product operations is suitable for current accounting, control and analysis of production processes from production task build-up to finished-product output.
Main functions of the subsystem:
- Build-up of shift shop tasks on the grounds of client bids;
- Calculation of shift demands for raw materials on the grounds of a production (shift) target;
- Registration of butchering, dissection, trimming operations as well as control of performance standards of production operations;
- Registration of salting and forcemeat making operations suitable for change of raw materials in accordance with variants specified by the recipes, control of stock of materials in recipe forming;
- Registration of formation spoilage (defective products);
- Quantitative accounting of raw materials, semi-products and finished-product output at different stages of the production process;
- Identification and traceability of meat for processing during finished-product output;
- Lot-size accounting of finished-product output;
- Management of shop report documentation (butchering analysis, recipe books, books of raw materials for salting, etc.).
