Aytaç

Production & Technology

Red Meat

Built Area : 217.000 m2
Indoor Area : 135.000 m2
Slaughterhouse : 750 bovine / day - 2,500 ovine / day
Meat Production : 7,500 tons / year
Delicatessen : 5.400 tons / year Sujuk
  4.800 tons / yea Sausage
7.200 tons / year Salami
Frozen Product : 1.500 tons / year

White Meat

Capacity : 8,000 Piece / Hour
Broiler Slaughtering : 4,000 Pieces / Hour
Crushing : 100,000 On-Plate Products / Day
60,000 Bagged Whole / Day
Current State : 60,000 Pieces / Day