Poultry deboner M3.0

thighautomatic

The WLD whole leg deboner M3.0 processes left and right anatomical legs with or without skin at a maximum capacity of 4,200 legs per hour. Whole leg fillets are produced, with the high quality required by export markets. Alongside significant reductions in labor, an unrivalled high and consistent yield is achievable without troublesome adjustments. Product highlights Highly flexible: handles left and right legs, with or without skin, simultaneously Unrivalled capacity in a compact operation Easy to adjust and maintain Minimal chance of bone fragments All remaining manual activities are fast to learn, easy to execute, and more ergonomic for employees. Processors can obtain outstanding results in a short period of time, and continuity is easily secured. This whole leg deboning solution uses multiple integrated process steps, which optimally prepare the supplied products prior to deboning. Not only can whole leg fillets of an excellent quality be produced at high yield, but there is also a considerable reduction in the trim operations needed. Operation Legs are supplied in crates or cartons, or separated onto a conveyor belt directly from the cut up line. For the highest possible yield, a pre-cut can should be made prior to deboning. For Physic HS cut up lines, a 180° precutting module is available. A manual pre-cut requires two operators. For the oyster cut, two operators with a pneumatic or conventional scissor are required before positioning the legs correctly on the conveyor belt towards the loading station.