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Erpiliç Facilities
Following all of the abovementioned steps, initially slaughtering is done according to Islamic rules in the slaughterhouse. Slaughtered chicken is automatically processed in high technology machines.
Hens are transformed into carcass meat, cut in portions, packaged, labeled and taken into cold storage for aging purposes in the facility, which is inspected by in-house food engineers and veterinarians at every stage of the production process.
Göynük Slaughterhouse
Capacity of the Göynük Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts; whereas 1 shift is allocated for cleaning and disinfection activities. The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are controlled by in-house engineers and veterinarians.
Our slaughterhouse consists of slaughtering, cutting, delicatessen, and further-processing product departments, where there is always a product for every unique taste.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.
Bolu Slaughterhouse
Capacity of the Bolu Slaughterhouse is 10,000 chicken per hour and 150,000 chickens per day.
Our slaughterhouse operates on shift system. Slaughtering is performed in 2 shifts, whereas 1 shift is allocated for cleaning and disinfection activities.
The most important and indispensable activities in the slaughterhouse are cleaning and hygiene.
Our slaughterhouse has been given the HACCP, TSE and ISO certificates, and has also received the European Union Advance-Fixing Certificate. Production phases are constantly controlled by in-house food engineers and veterinarians.
Our slaughterhouse consists of slaughtering and cutting departments.
Our slaughterhouse is a fully environmentally conscious facility where post-treatment water is used for agricultural and cleaning purposes.
Erpiliç Facilities
Quality raw materials are treated in special processes and sanitized. The raw materials are passed through airborne bacteria capturing filters and then feed is produced. Annual production capacity is 330 thousand tons.
Broiler chickens at desired live weights are inspected by Erpiliç veterinarians before and during slaughtering process. Slaughtering process is conducted in accordance with Islam rules. Chickens are automatically processed in high technology machines and then taken into chilled storages.
Salami, sausage, soudjouk, patty, burger and folded chicken products are produced using special seasonings and additives procured from leading companies worldwide, and offered to consumers with the touch of Erpiliç flavor.
Göynük Feed Factory: Our feed factory, consisting of 35,000 m² outdoor and 5,500 m² indoor areas, has 330,000 tons of mixed feed production capacity on annual basis. Göynük Feed Factory is made up of two units called breeding feed production unit and broiler feed production unit.
Bolu Feed Factory: Our feed factory, consisting of 60,000 m² outdoor and 4,500 m² indoor areas, has 220,000 tons of mixed feed production capacity on annual basis.
Halal Slaughtering
MAIN STAGES OF THE SLAUGHTERING PROCESS:
LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
EVISCERATION
AIR CHILLING
WEIGHING, QUALITY DETERMINATION AND CUTTING
PACKAGING, STORING AND SHIPMENT
FURTHER PROCESSING DEPARTMENT
1. LIVE CHICKEN RECEPTION, SLAUGHTERING AND DEFEATHERING
Chickens are checked prior to slaughtering in compliance with the legislation in force and the norms of the European Union. When the chickens are brought to the slaughterhouse, their final check is performed by public veterinarians and in-house veterinarians. Upon approval of the veterinarians, the chickens are conveyed to the slaughtering section and the slaughtering process begins. The first phase is the live chicken reception unit. Vehicle carrying the chicken to be slaughtered approach the live chicken reception platform by receiving required information. Plastic crates full of chicken are automatically unloaded from the vehicle and placed on the operating band conveyor. Workers take the chickens from the crates and hang on the carousel. Empty plastic crates and the vehicle are washed and disinfected. The crates are loaded on the vehicles, which leave the slaughterhouse in order to be prepared for the same process in the following slaughtering day.In the meantime, the chickens hanged in shackles are hand-cut by the experienced and trained butchers according to Islamic rites. After that, blood is drained out of the carcass and then scalding process takes place in feather softening tank where chickens are prepared for defeathering. Subsequently, head is removed from the body and the headless carcass transferred to the evisceration line. During transfer process, feet of the chicken are cut using feet cutting machine.
2. EVISCERATION
Chickens are conveyed into the evisceration machine, and stomach area of the chicken is perforated. Evisceration machine completely removes internal organs of the chicken which come to the machine. The internal organs continue on the line towards the giblet separation machine, in which intestines and gall bladder are separated. Automation process continues in the subsequent stages. Chickens without internal organs are entered into the throat control machine where maws are removed and the chickens are passed to neck breaking machine. Chickens' necks are removed by the machine. Following removal of the necks, neck skins on the chickens are cut by a machine; and then the chickens are taken into the machine for complete washing including inside and out side. The machine washes inside and outside of the chickens using pressurized spray water. The chickens which are washed are sent to air chilling unit for chilling purposes.
3. AIR CHILLING
Since air chilling process is employed in our plant, microbiological criteria are fully satisfied and the best flavor is achieved. Air cooling units consist of 5 sections containing 3,500 meter long three storey conveyor lines. The chickens enter the air cooling units at 36 degrees temperature and are cooled down to maximum four degrees in the center as they leave the units. The chicken stay in the air chilling units for about 2.5 hours.
4. WEIGHING, QUALITY DETERMINATION AND CUTTING
The chickens which come out of the air chilling unit are passed to an automatic transfer machine equipped with a scale, where they are both weighed and transferred to the determination unit. The chickens which are weighed pass through the quality classification station and then fall into grammaging sections in accordance with the weight ranges and the qualities determined in the computer. The chickens which fall into the pans are first bagged and then packaged as whole carcass and sent to the stockroom. The chickens to be chopped do not fall into the pans and continue their way hanging on the conveyor. Then they are transferred to the cutting line via automatic transfer machine, and are delivered to the cutting modules based on the products to be produced. Pieces of the chopped chickens are separated into their respective sections, controlled for one last time, packaged and quickly taken to cold storage rooms.
5. FURTHER PROCESSING
Certain portion of the products produced at the cutting department is send to delicatessen units for further processing. In the further processing pre-preparation department, raw materials are transformed into mixtures in accordance with the product formulations. This mixture is shaped in automatic machines using the moulds designed for that particular product, and then conveyed to cooking department following liquid and dry coating. Cooking stage is a computer controlled process divided into two phases: fry cooking and steam cooking. Fully cooked products are taken into multi-storey freezer with -40°C ambient temperature, and internal temperature of the product is brought to -18°C. The product is then packaged and stored in deep-freezes until shipment. Delicatessen production consists of pre-preparation, cooking and packaging phases. Mixture prepared in the pre-preparation department in accordance with the product formulation are automatically filled by filling machines, taken to cooking carts and cooked in ovens under computerized control system. The products are first taken into resting units and then packaged and stored in cool storages until shipment. The storage consists of two sections called fresh and frozen. The products are monitored under computerized environment based on first-in-first-out principle. The products in the storages are shipped to the dealers by freezer trucks, which are washed and disinfected.
Erpiliç About Us
Aiming at to become one of the leading poultry producers worldwide by offering only the best quality products to consumers, Erpiliç began its production process with 200 chicks in 1969 and continued its operations from 1991 through 1994 under Er Civciv Inc. Subsequently, in 1995, the first steps of the integration were taken with establishment of ERYEM SAN. ve TİC. LTD. ŞTİ., a feed company. Currently, Erpiliç trades with a strong workforce of 1800 employees, 1300 producers and 70 dealers
Following 16% growth in 2007, Erpiliç made additional machinery investments to its slaughterhouse with 16,000/hour and 240,000/day capacity to increase it up to 22,000/hour and 330,000/day in 2008. Additionally, Erpiliç has divided its advanced processing section into two as delicatessen and processed food businesses. The Company working as a team always produces unique and new products and greatly contributes to the domestic economy.
Our production plant has been certified with HACCP Food Safety Certification in addition to ISO 9001-2000 Quality Management System Certificate, ISO 22000-2005 Food Safety System Certificate, compliance certificates with TSE Standards and the Export Advance-Fixing Certificates
Company, attaching utmost emphasis on development of new products, has placed on the market the assortments of processed chicken pane, chicken nugget and chicken croquette in line with its efforts to grow and develop its market. As a matter of company principle, only the state-of-arts technologies have been employed in this facility.
ERPİLİÇ desires that its consumers eat healthy and balanced diet products, and hence the meat chickens are slaughtered under extreme hygienic conditions and in accordance with Islam rules at its facilities, and it offers uncut whole chicken, chicken meat portions, delicatessen assortments, packed chicken products, giblets and processed chicken products.
Erpiliç never gives up on its high quality approach, and thus, regularly invests on technology and human resources; and as a result carries on its business activities while increasing its market share coupled with a consistent growth trend.