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cut up and portioning systems : thigh deboner

 

Chicken Drum & Thigh Deboner

Type: WK-2

This deboner is used for removing the main bone from chicken thighs and drumsticks.

Design and operation:
The single-stand deboner is mounted to the 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:

  • Frame made of closed profiles
  • Cylinders for controlling the operation of the deboner
  • Guides of the pushing-out unit
  • Mechanism for pushing out the bone
  • Rubber insert

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 located on the frame. Pressing the button causes the sleeve and a pneumatic piston – fastened to the slider – to be moved downwards along two guides, which causes the thigh or shank bone, placed between the piston and the rubber insert, to be pushed through the opening in the insert. Deboned meat is left on the rubber insert. The bone might still be connected with the meat, in which case it should be torn away or cut off with a knife.

Technical specification:
Installed power: 200 W
Voltage: 230 V, 50Hz
Capacity: 900 pieces per hour – thigh. 700 pieces per hour – drumsticks
Operating personnel: 1 person