Carcass Pulling Bar SUNDO Triple-handle model EH-540022, manual pulling tool

The SUNDO Triple-handle carcass pulling bar EH-540022 is a manual tool designed to assist in gripping and moving animal carcasses during dressing and processing. Constructed for use in slaughterhouse, meat-processing, and field dressing situations, the tool features three handles that provide multiple grip positions and improved leverage for one or more operators. The design supports more controlled movement of heavy or awkward loads while remaining a simple, mechanical device without power requirements.

Advantages

The triple-handle layout offers versatile hand placement and allows operators to distribute force across several grips for better control and reduced strain. Its manual, non-powered construction makes it easy to clean and maintain and minimizes the risk of mechanical failure. The tool’s straightforward form factor supports quick adoption in existing processing workflows and can be used with standard hooks, chains, or lifting fixtures common in meat-handling environments.

Suitable for

• Slaughterhouses and commercial meat-processing plants for carcass transfer and positioning
• Small-scale butchery and farm processing where manual handling is required
• Field dressing during hunting or remote processing operations

When it may not be suitable

This manual pulling bar is intended for controlled manual handling and is not a powered hoist or lifting device; it is not suitable for suspending loads for long-term support or for lifting beyond the safe manual capacity of the operator team. It may not be appropriate where specific sanitary certifications or incompatible materials are required by local food safety regulations.

Key specifications

• Type: manual carcass pulling bar with three handles
• Primary material: durable metal construction suitable for meat-processing environments
• Handles: three fixed grip positions for multiple operator stances
• Use: designed for gripping, pulling and positioning carcasses during dressing and processing

How to use

Select appropriate attachment points on the carcass and secure any required hooks or chains to the bar according to your facility’s procedures. Several operators can take positions on the three handles to coordinate a steady pulling motion; distribute force evenly and communicate movements to maintain control. After use, follow standard cleaning and sanitation procedures appropriate for meat-processing tools and inspect the bar for wear or deformation before the next operation.

What to consider before purchase

• Confirm the tool’s material compatibility with your facility’s sanitation and hygiene requirements
• Assess required manual handling capacity and ensure sufficient staff or mechanical assistance is available
• Verify compatibility with existing hooks, chains, or lifting fixtures used in your processing workflow

Usage recommendations

Use the triple-handle bar with clear communication among operators and appropriate personal protective equipment. Regularly clean and visually inspect the bar for corrosion, deformation, or wear, and remove from service if any damage that could compromise safe handling is found.