Red meat processing has many unique specifics. Primal cutting is the first phase in which carcasses (pork, beef, sheep or game) are cut into smaller parts for further cutting and deboning.
In this phase, speed and cutting efficiency are crucial, affecting the flow of all other processing phases. With heavy items employees need to handle in this phase, a strong focus is put on ergonomics and work simplification for the employees to experience as little manual lifting and handling as possible.
Primal cutting begins at the standard or pneumatic board where a sturdy and very stable circular cutting system cuts the carcass. Since circular saws are easy to add or remove, the construction provides high capacity and precision.
The meat is loaded onto the main conveyor belt via a compact chute to facilitate the handling process and, at the same time, effectively protect the conveyor belt from any damage. The stainless steel constructions enable superior hygiene and food safety as well as easy cleaning and maintenance.
PROCESSING LINE COMPONENTS
- Standard or pneumatic cutting board
- Circular saw
- Main conveyor belt
- Workstations with cutting and deboning tables
- Bone conveyor belt
- Full crate transport belt
- Empty crate transport belt
- Touchscreen control panel
- Control stations (I- and C-points)