FOR SALE OR RENT SLAUGHTERHOUSE OF CALAMOCHA
Móvil: +34 686 943133 - E-mail: perezportero@pulsografo.net
 
 
HISTORY

Calamocha Slaughterhouse, built at the late sixties , has been managed by diferent companies,  Matinsa,  OMSA  (Oscar Mayer S.A.), Campofrio - Primayor Foods and Pelbor.  In the late time the instalacions, propierty of  Bioenergías de Teruel, S.L.  Company since  2005 has been operated by PELBOR, Company related to Agroalimentaria de Teruel y Turolense Ganadera. In 2011, as a consequence of court procedure, PELBOR Company leave slaughterhouse operations , so slaughterhouse stop and installations keep available for activity.


OPORTUNITY

Stopping activities of Calamocha Abbatoir and Pelbor Company due to economic reasons and high salary cost of old employyes has been a hard hit for all región and also province swine

Nevertheless , these circustances have generated a bussiness oportunity, because of needs of a slaughterhouse in the area. The demand of installations for the sector, the best possible geographically place , and the good offer of skilled labor and specialized in Calamocha, together with so much swine farms keep very atractives the installations. And we have to add the social, economic, and political  interest to reactivate so traditional activity in the area of Calamocha.

Bioenergías  de  Teruel, nowadays the owner has projected commissioning of facilities, by mean of required investment for opening, with the support of Caja  Rural  de  Teruel  and  de  Bantierra  (both Cajas=banks). Due that Bioenergias is not a food specialiced Company , the business model chosen to give value is the rent or sale of the installations-facilities to specialiced companies.

THe instalations can cover the needs of an active meat company, operating slaughter and meat cutting , pork and/or beef, warehousing frozen meat products , and also ham and sausage , from a well communicated place, in a so pork traditional area as Teruel province


PLACE

Building –state used as general refrigerated slaughterhouse and accesory places, in Calamocha, Teruel. Calamocha is situated in the Jiloca valley, province of Teruel, in the half way between Zaragoza and Teruel/Valencia. Instalations, placed in the south of the town two km to highway A-23.

With an altitude of 900 m over see level, it is town well comunicated by terrest transport with direct access to Highway A-23 Somport - Sagunto, national road N-234 Sagunto-Burgos  and to regional roads A-1508 Calamocha to Vivel del Río and A-1507


     
DESTINATION DISTANCE (KM) / TIME (hours) ROUTE
Madrid 268 / 3:30 N - 211, A - 2
Barcelona 408 / 4:00 A - 23, AP - 2
Valencia 212 / 2:30 A - 23
Zaragoza 103 / 1:20 A - 23
Teruel 79 / 1:00 A - 23
     

FACILITIES

In the state is placed the slaughterhouse for pigs and beef, sausage factory and preserves factory, both independent and attached to the main building.

 
1. PIG SLAUGHTER
2. CUTTING ROOM
3. DRYING ROOMS
4. FROZEN ROOM
5. AUXILIARY FACILITIES
 

The place,  inside a fully closed area with security Access has the following buildings and auxiliary areas:

·  Main building :  basement plus 3 heights , with slaughter room and guts room, cutting room, refrigerated and frozen rooms, drying romos,  warehouse, deliveries area, shop, offices and general services
- Conservation area
- Water heat area
- Pigs area
- Leather area
- Waiting pigs area
- Waiting beef area
- Waste area
- Warehouse
- Wehícles washing area
- Raw packages area
- “Old leather building”
- “Old salty leather building”
- Osmosis plant and compresors area
- Building for separation of residual wáter (1st phase)
- 170.000 litres   wáter raft
- “Old maintenance building”
- Propane gas deposit  for hair pigs taking out
- Fuel-oil deposit for wáter steam
- CO2 deposit for  daze-sleep the pigs.

MAIN BUILDING

 
Basement

Surface: 1.920 m2

In this floor there are facilities for guts, tripes, warehouse, sausages processes  and maintenance workshop:

- Area for drying sausages
- Area for cleaning and salt  the hams .
- Refrigeration romos area , to store cold the sausages and others.
- Processing area, with 2  sections for dry and cooked sausages, with salt deposit.
- Machines room
- Boiler room
- Tripes and guts.
- Auxiliar materials warehouse
- Area for cleaning products

Ground floor


Surface: 4.210 m2

Rooms for quick freeze, frozen products warehouse, rooms for abatoir, cutting and peeling , quick oreo, offices and de oreo rápido, oficinas and Load springs.

 

- Delivery room  for wholesale, with refrigeration room for pieces and elaborated products, with termal isolation. Three outputs: one for deliveries, one for wholesale and another for frozen products, with corresponding

- Pork cutting room with clean walls and aereal line to carry carcasses  . This room has all the required facilities for slaughterhouses
- Beef cutting and packaging  area de despiece  vacuno y  envasado. Room tiled walls  and airlines for carcasse transport. Room with all facilities for slaughter  operation. In the packaging room there are automatic and semiautomatic machines for vaccum packaging  

- Room chambers holding the corresponding thermal isolation sheets of cork layers Suitable thicknesses for the temperatures reached . This room also has two independent outputs to external springs, one of which is provided with airways for carcasses  transport

- Room  for continuous  and semi automatic slaughtering animals. With two sections for pork and beef, each of the rails has a proper production line

- Pig slaughtering line: Sacrifice and obtaining carcasses in  semiautomatic chain with between 13 and 17 seats (workers), with integrated stations : CO2 stunning, scalding, depilation and hair removal to an external tank .  Pneumatic Direct delivery of remains  to tripe room located in basement. Line Capacity: up to 220 animal / hour

- Cattle slaughtering line, Sacrifice and obtaining carcasses in semiautomatic chain with variable speed by inverter and flexible distribution of posts. Direct disposal of remains  to tripe room located in basement. Evacuation of leather by pneumatic system. Transport of carcasses to the line output oreo-drying tunnel by air laying tracks. Line Capacity: up to 40 animals / hour

 
- Labs for sanitary control
 
Main building

Surface: 1.855 m2

Offices , vestuarios, toilet (both sexs), dinning room and rest area for workers. Controlled sausages dry rooms

 
Second floor

Surface: 595 m2
Ham and sausages drylng room.

 
Third floor

Surface: 595 m2

Ham and sausages drylng room.

 
Auxiliares installations


- Conservation rooms building ( 985 m2)
- Boiler room ( 290 m2)
- Pigs room ( 418 m2)
- Leather room ( 445 m2)
- Waiting pigs room ( 600 m2)
- Waiting beef rooms ( 565 m2)
- Waste warehouse
- Warehouse
- Vehicules washing place
- Raw packages room
- Old leather building”
- Old salty leather building”
- Osmosis plant and compresors area
- 170.000 litres   wáter raft
- Nave "antiguo taller de mantenimiento"
- Caseta planta de ósmosis y cuarto de compresores
- propane gas deposit  for hair pigs taking out
- Fuel-oil deposit for wáter steam
- CO2 deposit for  daze-sleep the pigs.

 

Installations capacity

 
Technical capacity

Installation Technical capacity
Pork slaughter line Until 200 animals/hour
Beef slaughter line Until 40 animals/hour
Cutting pork Until 90 animals/hour
Drying capacity 40.000 hams
Frozen capacity 90.000 Kg.

 

 
Operations capacity

TASK Standar installed Units Production hour Yearly production Yearly production Kg.
DELIVERIES 3 DOCKS      
ORDER PREPARATION 2 TABLES      
PRIMARY CUTTING PORK 13 WORKERS 68 120.342 10.830.807
PITTED BEEF 4 WORKERS      
TRIPS PORK 5 WORKERS      
SACRIFICICE PORK 13 WORKERS 144 254.721 22.924.863
SACRIFICE SUPPORT PORK 2 WORKERS      
SACRIFICE BEEF 13 WORKERS 29 50.852 17.798.235
SACRIFICE SUPPORT BEEF 2 WORKERS      
 

 
 

Contact and Adresses

Bioenergías de Teruel S.L.- Medition SL

Javier Pérez Portero - Veterinary International
Miriam Marques- Administration
Avda. Estación Nueva, 79 - 44200 - Calamocha - Teruel - Spain

Móvil: +34 686 943133 - E-mail: perezportero@pulsografo.net - Skype: perezportero


 
 
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