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cut up and portioning systems : manual thigh deboner

 

Turkey Thigh & Drum Deboner

Type: WK-3

The deboner is designed for separating meat from bones in turkey thighs and drumsticks.

Design and operation:

The single stand deboner is mounted to a table or worktop etc. It is made mostly from stainless, acid-resistant materials, aluminium and food-approved plastic.

The main units of the deboner are:

1 - Frame made of closed profiles
2 - Air cylinders for controlling the operation of the deboner
3 - Guides of the bone push-out unit
4 - Mechanism for pushing out the bone
5 - Rubber insert (diaphragm)
6 - Working table
7 - Pneumatic bone cutter

Design and principle of operation:

Upon a frame made mostly of closed profiles, there are two pneumatic cylinders which provide drive for the machine.
The machine is controlled with a button locatedin the frame.
Pressing the button makes the sleeve and a pneumatic piston – fastened to the slider – move downwards along two guides, which pushes the thigh or shank bone, placed between the piston and the rubber insert, through the opening in the insert. Deboned meat is left on the rubber insert. The bone is cut off with a pneumatic cutter mounted just below the working table.

The available insets are: 24, 28, 30, 32mm.

Technical specifications:
Installed power: 200 W
Voltage: 230 or 110 V, 50/60Hz
Capacity: +/-280 pcs/h
Operators: 1 person