Vertical Hoister

The vertical hoister is a specialized device for vertical material transfer in poultry slaughtering and processing lines. As defined by the terminology standard for livestock and poultry slaughtering equipment, it refers to a hoister that lifts materials at 90° to the horizontal plane. In poultry processing operations, this equipment is primarily responsible for vertically transferring live poultry cages from ground level to the hanging station, elevating cut raw materials from lower workstations to overhead conveying lines, and lifting by-products to high-level processing equipment. Its 90° vertical conveying path maximizes floor space savings and links material flow between workstations at different elevations.

Structural Types and Working Principle

Vertical hoisters are classified by carrying mode into chain-plate, cage, and gripper-belt types. Chain-plate vertical hoisters drive carrying plates up and down in a circulating motion via synchronized chains on both sides, with materials placed on the plates for vertical lifting—suitable for transferring regular containers such as poultry cages and turnover boxes. Cage hoisters move an enclosed or semi-enclosed cage up and down along vertical guides, suited for heavy loads or scenarios requiring precise positioning. Gripper-belt hoisters use synchronized belts on both sides to grip materials for continuous vertical conveying, suitable for flexible materials such as cut poultry parts. Drive units typically employ frequency-controlled motors, reducers, and brakes to ensure smooth operation and accurate stopping. Material-contact carrying components and frames are generally made of 304 stainless steel to withstand the high-humidity, washdown-intensive environment of slaughterhouses.

Typical Applications in Poultry Slaughtering

In poultry slaughtering operations, vertical hoisters appear at the following stages: the live poultry receiving area, for vertically lifting stacked poultry cages from ground level to the hanging station elevation—some lines are equipped with automatic cage lift/unload systems to reduce manual handling intensity and operational safety risks; the cutting and trimming section, for vertically elevating cut raw materials from lower workstations to overhead conveying lines or deboning equipment feed inlets to meet downstream elevation requirements; and by-product handling, where collected viscera or feathers can be vertically lifted to elevated temporary storage bins or dewatering equipment inlets. Compared with large-incline hoisters, 90° vertical hoisters occupy less floor space at the same lifting height, making them particularly suitable for multi-story buildings or retrofit projects with significant line elevation differences.

Selection and Hygienic Design Considerations

When procuring a vertical hoister, confirm that carrying components and material-contact surfaces are made of food-grade stainless steel, and that chains or guide components are fitted with guards to prevent washdown water from directly hitting drive mechanisms. Anti-fall safety devices and upper/lower limit protection should be installed to ensure operational safety. Lifting height and throughput capacity should be determined by line layout and rhythm. Power ratings for typical poultry cage vertical hoisting equipment in slaughterhouses generally range from 3 to 11 kW, depending on load and lifting speed. For live poultry area cage hoisters, impact resistance of the carrying platform and cage positioning reliability are key considerations; for cut material hoisters, surface smoothness, cleaning accessibility, and structural design to prevent meat from slipping should be prioritized. Equipment should comply with the general safety and hygiene requirements for conveying equipment specified in GB/T 42121-2022 Livestock and poultry slaughtering and processing equipment—Conveyor equipment for poultry slaughtering and processing. Routine maintenance should focus on drive chain tension checks, carrying component wear assessment, brake and limit device function verification, and removal of residue from frames and guides, with flushing and sanitizing performed after each shift.