ProFlex cut-up components

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1 ProFlex cut-up components Catalogue

2 Index Page ProFlex or system Building a flexible ProFlex system 4 Frame system or flex line 4 Motor options 14 ProFlex Food Service cut-up 17 Accessories 18 Standard cuts 19 How can we cut your birds? ProFlex units Page & no. Unit Unit name 5.1 HOC Hock Cutter 6.1 NSC Neck Skin Cutter 6.2 NDS Neck Skin Deskinner 6. NC Neck Cutter 6.4 TC1 Tail Cutter 7.1 WS Wing Stretcher 7.2 WC1 Wing Tip Cutter 7. WC2 Mid-Wing Cutter 7.4 WC Anatomical Wing Cutter 8.1 BCC Breast Cap Cutter 8.2 BCH Breast Cap Cutter and Halver 8. BCV Breast Cutter Vampire 8.4 PC Pre-Cutter 9.1 FHC Front Half Cutter 9.2 BP Breast Processor 9. BC6 Breast Cutter 6-Piece 10.1 VBS Vertical Breast Splitter Food Service units Page & no. Unit Unit name 14.1 FR Fat Remover 15.1 TC2 Tail Cutter (Food Service) 15.2 PKC Pre-Keel Cutter 15. SDWC Silver Dollar Wing Cutter 15.4 VS Vertical Splitter 16.1 BQC Breast Quarter Cutter 16.2 BC4 Breast Cutter 4-Piece 17.1 DSC2 Drumstick Cutter (Food Service) 10.2 SS Saddle Splitter 10. SCV Saddle Cutter Variable 10.4 LP Leg Processor 11.1 LPB Leg Processor for long, wide backs 11.2 TH Thigh Halver 11. DSC Drumstick Cutter 12.1 LR Leg Releaser 12.2 LRS Selective Leg Releaser 12. LRLR Leg Releaser Left/Right 12.4 OLR One Leg Releaser 1.1 SW Shackle Washer 2

3 ProFlex or system ProFlex units are built in a heavy duty frame which can be braced either to the floor or a lower support. Electrical height adjustment is standard and the units have a basic chute. ProFlex units are built in a basic frame with manual height adjustment. ProFlex ProFlex Manual adjustment Electrical adjustment Building a flexible ProFlex system In general, ProFlex cut-up supports a weight range of the birds without giblet of 500 g (+- 250g). For productions running with higher variations, you should consider duplicating units and bypassing to optain the maximum flexibility in the system. Bypass

Frame system or flex line Choose between frame system or flex line The ProFlex cut-up system offers

line or L-shaped Motor options The standard motor is screened by a stainless steel box and the

4 Frame system or flex line Choose between frame system or flex line The ProFlex cut-up system offers a varity of possibilities in layout that start with choosing if you require a frame system or a flex line or a combination of these. The flex line system can be adjusted to fit almost any layout The frame system can be in straight line or L-shaped Motor options The standard motor is screened by a stainless steel box and the stainless steel motor is fully protected and does not need additional covering. Both options give the same excellent perfomance. 1 2 Standard motor Optional stainless steel motor 4

5 ProFlex in a frame system ProFlex units Shank Hock Cutter HOC 5.1 The Hock Cutter cuts the shank at the hock. Note: Requires a special shackle. Hock shackle 5

6 Neck Skin Cutter NSC 6.1 The Neck Skin Cutter cuts the flap of skin remaining after evisceration off, leaving a clean and attractive neck opening. Neck Skin Deskinner NDS 6.2 The Neck Skin Deskinner pulls the flap of skin remaining after evisceration off with skinning rollers. Besides the neck skin it will take the skin partly from the back or breast. (mainly used before breast deboning). Neck Cutter NC 6. The Neck Cutter removes the neck and the neck skin from the bird. There are two versions of the Neck Cutter: Standard birds Birds with long necks (used in Asia) Tail Cutter TC1 6.4 The Tail Cutter removes the tail of the bird by constantly locating and positioning the tail for efficient removal. 6

a proper infeed on wing tip, mid-joint and

This unit is highly recommended if air chilled

prior to this unit. Mid-Wing Cutter WC2 7.

the shoulder joint with an anatomical cut.

7 Wing Stretcher WS 7.1 The Wing Stretcher spreads the wings to get a proper infeed on wing tip, mid-joint and whole wing cutter. This unit is highly recommended if air chilled or tanked birds will be processed. Wing Tip Cutter WC1 7.2 The Wing Tip Cutter removes the wing tip from the mid-wing. It is recommended to have a Wing Stretcher prior to this unit. Mid-Wing Cutter WC2 7. The Mid-Wing Cutter removes the mid-wing from the drumette with an anatomical cut. It is recommended to have a Wing Stretcher prior to this unit. Anatomical Wing Cutter WC 7.4 The Anatomical Wing Cutter cuts the wing in the shoulder joint with an anatomical cut. This unit can cut whole wings, wings without wing tips and drummettes. Adjustment options: High yield cut (with back meat) Qualified cut (less meat on wings) Capable of cutting one winged birds. 7

portion, leaving the back and legs intact.

ribs. Optional discharge chain to ensure spacing and position for

breast portion which is then split along the sternum into two halves,

the wings attached to the carcass. Pre-Cutter PC 8.

8 Breast Cap Cutter BCC 8.1 The Breast Cap Cutter makes an anatomical removal of the breast portion, leaving the back and legs intact. This unit can process birds with or without wings and long or short ribs. Optional discharge chain to ensure spacing and position for direct discharge to skinner or belt weigher. Breast Cap Cutter and Halver BCH 8.2 The Breast Cap Cutter and Halver makes an anatomical removal of the breast portion which is then split along the sternum into two halves, leaving the back and legs intact in the shackle. Breast Cutter Vampire BCV 8. The Breast Cutter Vampire removes the breast cap from the bird, leaving the wings attached to the carcass. Pre-Cutter PC The Pre-Cutter makes a pre-cut into the abdominal skin to ensure minimal injuries to keel and breast in the cut made by the Front Half Cutter or Breast Processor. A guide will protect the keel by separating it from the opening blade. The unique floating knive ensures a precise cut for a wide weight range.

with or without wings from the back half of the

This unit requires and is depending on the

the back strip of the chicken front half to

Removes the back strip and splits the keel to

Splits the keel and the back to produce a

9 Front Half Cutter FHC 9.1 The Front Half Cutter removes the front half with or without wings from the back half of the chicken. This unit requires and is depending on the performance of a Pre-Cutter. Breast Processor BP 9.2 The Breast Processor has functions: Removes the back strip of the chicken front half to produce a whole breast without back. Removes the back strip and splits the keel to produce a split breast without back. Splits the keel and the back to produce a breast quarter. All cuts can be with or without wings. This unit requires and is depending on the performance of a Pre-Cutter. Breast Cutter 6-Piece BC6 9. The Breast Cutter 6-Piece cuts the breast in 6 pieces. This cut requieres a Vertical Splitter. (See Food Service unit, page 14). 9

along the centre of the sternum. Saddle Splitter SS 10.

spine to divide the legs with or without tail with a precise cut

This unit can also be supplied with two blades to cut out the back

The Saddle Cutter Variable cuts the back out of the back half of the

This unit can also split the back half through the spine to divide the

4 The Leg Processor separates the legs from the saddle anatomically

10 Vertical Breast Splitter VBS 10.1 The Vertical Breast Splitter splits the chicken breast precisly along the centre of the sternum. Saddle Splitter SS 10.2 The Leg Cut Halver splits the back half of the chicken through the spine to divide the legs with or without tail with a precise cut through the middle of the saddle. This unit can also be supplied with two blades to cut out the back (standard spacer is 12 mm). Saddle Cutter Variable SCV 10. The Saddle Cutter Variable cuts the back out of the back half of the chicken. The width is adjustable. This unit can also split the back half through the spine to divide the legs with or without tail. Leg Processor LP 10.4 The Leg Processor separates the legs from the saddle anatomically leaving the oyster muscle attached to the legs, while cleaning the saddle to the bone. It is preferred that the tail of the bird is removed. 10 Including skin trimming device for mounting on the unit to cut the flap of skin left on thigh after processing.

Leg Processor - long, wide backs LBP 11.

separates the legs anatomically from the

Drumstick Cutter. Drumstick Cutter DSC 11.

anatomically correct cut through the joint

11 Leg Processor - long, wide backs LBP 11.1 The Leg Processor for long wide backs separates the legs anatomically from the saddle. Skin trim unit is standard. Thigh Halver TH 11.2 The Thigh Halver cuts half of the thigh off (for i.e. paella). This unit is normally followed by a Thigh/ Drumstick Cutter. Drumstick Cutter DSC 11. The Thigh/Drumstick Cutter provides an anatomically correct cut through the joint to split the thigh from the drumstick. This unit can be ajusted to cut an H or 8 cut (Food Service). 11

anatomical legs, leg quarters, split birds

2 The Selective Leg Releaser unloads the

A signal needs to come from a PLC or a PC

To separate products if bypasses are in the

12 Leg Releaser LR 12.1 The Leg Releaser unloads drumsticks, anatomical legs, leg quarters, split birds or whole birds. This unit will empty all shackles. Selective Leg Releaser SLR 12.2 The Selective Leg Releaser unloads the selected shackle. A signal needs to come from a PLC or a PC system. This unit is used: To separate grades and/or weights: I.e. unloading A-grade whole birds by weight. To separate products if bypasses are in the system: I.e. unloading drumsticks, whole legs and leg quarters on different drops. To make batches: With multiple selective unloaders you can make batches of i.e. 10 kg of drumsticks without belt conveyor. (leg weigher is needed) Leg Releaser Left/Right LRLR 12. The Left/Right Leg Releaser separates the left and right legs. This unit will empty all shackles. One Leg Releaser OLR 12.4 The One Leg Releaser unloads whole birds hanging in one leg. Almost a must after transferring to a cut-up shackle! 12 Detection unit needed.

13 Shackle Washer SW 1.1 The Shackle Washer washes the chain and shackles. Mostly used after production. This unit will be supplied without high pressure pump. Advised water pressure between 150 and 00 bar. The water temperature should not exceed 50 C (120 F). 1

ProFlex - Food Service cut-up The system is capable of providing the specialised

The line can optionally be equipped with a synchronisation conveyor or food service

the recommended capacity is up to 5000 birds per hour.

14 ProFlex - Food Service cut-up The system is capable of providing the specialised fast-food cuts consisting of wing cuts, keel cut, breast quarters, thighs and drumsticks. Due to the modular design of the system, it is easy to add further cutting units. The line can optionally be equipped with a synchronisation conveyor or food service conveyor to collect all parts from one bird and transport them to a subsequent packing area or machine. The ProFlex Food Service cut-up system can be delivered in the ProFlex or version and the recommended capacity is up to 5000 birds per hour. Standard units ProFlex Food Service - Unit overview Fat remover FR 14.1 Removes leaf fat from abdominal skin to improve presentation of thighs and whole legs. The unit has a special rotating auger that scrapes and loosens the fat which is transported to a collection tank using vacuum suction. 14

The machine covers an interval of ± 60 g

Removes the wing from the breast through

15 Tail Cutter (Food Service) TC Removes the tail of the bird. The cutting blade is suspended on a swivel to accomodate for large size variation. Pre-Keel Cutter PKC 15.2 Applied for cutting up the keel breast piece when performing 9-piece food service cutup. The weight of the chickens must be between 1.1 and 1. kg. The machine covers an interval of ± 60 g within the same adjustment (Very easy fine tuning no line stops needed. Comes with a switch with positions to adjust cutting blade). Silver Dollar Wing Cutter SDWC 15. Removes the wing from the breast through the shoulder joint. The wing contains a circular portion of breast meat that is cm (1-1½ ) in diameter. Vertical Splitter VS 15.4 Splits the chicken precisely along the spine and through the middle of the sternum to provide two clean halves. 15

16 Breast Quarter Cutter BQC 16.1 Makes an anatomical removal of the breast portion in one piece, leaving the back and legs intact. This requires a Vertical Splitter. Breast Cutter 4-Piece BC The 4-Piece Breast Cutter (BC4) cuts the wing and a split breast according to specifications required by some fast-food chains. Before this unit a Vertical Splitter is required. 16

Drumstick Cutter (Food Service) DSC2 17.

correct cut through the joint to split the thigh from the

This unit can be adjusted to cut an H or 8 cut (Food

2 The Circular Blade Sharpener is capable of sharpening

17 Drumstick Cutter (Food Service) DSC The Thigh/Drumstick Cutter provides an anatomically correct cut through the joint to split the thigh from the drumstick. This unit can be adjusted to cut an H or 8 cut (Food Service). Accessories Blade Sharpener BS 17.2 The Circular Blade Sharpener is capable of sharpening blades with a diameter from 90 to 400 mm (optional to 450 mm). The bit can be on one or both sides and the angle of the bit is adjustable. 17

18 Standard cuts Retail - 11 pieces 1. Wing tip cut 2. Mid-wing cut. Anatomical wing cut 4. Front half cut 5. Either Saddle Splitter for leg quarter or Leg Processor for whole legs 6. Drumstick cut Food Service - 9 pieces 1. Keel cut 2. Silver Dollar Wing cut. Vertical Splitter 4. Breast quarter 5. Drumstick cut Food Service - 25 pieces 1. Neck cut 2. Tail cut. Wing tip cut 4. Mid-wing cut 5. Anatomical wing cut 6. Keel cut 1 7. Keel cut 2 8. Keel cut 9. Splitting piece breast cut 11. Thigh Halver 12. Drumstick cut 1. Half drum cut

19 How can we cut your birds? Other details and requests 1. Wing tip 2. Mid-wing. Anatomical whole wing 4. Silver Dollar Wing 5. Drummette 6. 2-piece wing - Mid and drummette 7. 2-piece wing - Tip and mid 8. Front half with wings 9. Front half without wings 10. Breast cap 11. Split breast cap 12. Keel cut 1. Vampire cut 14. Half chicken piece breast 16. Saddle 17. Saddle without tail 18. Leg quarter 19. Anatomical leg / whole leg 20. Thigh 21. Drumstick 19

20 ProFlex Cut-up components This brochure is current as from the publication date and supersedes all previous versions. The English version is perceived as the master document and all other versions are subject to incorrect translation. The indicated limits of the working ranges and performances may vary as a function of the proportion, quality and nutritional conditions of the birds. In order to achieve an optimal result, it is recommended to adjust the machine within the working ranges of the bird sizes mainly to be processed. Illustrations and dimensions are approximate and not binding. Subject to design changes in the interest of technical progress. Actual scope of supply is specified in our quotations and order confirmations and may differ from descriptions and photos of this brochure. Attention! For the illustration of the technical details the safety devices and protection mechanisms are partly not shown in operative condition. When operating the machine, all corresponding devices and instructions referring to the safety of the machine are to be utilised and/or observed. LINCO Food Systems A/S Vestermøllevej 9 DK-880 Trige Denmark Tel.: Fax: Mail: linco@baader.com VER02 EN

ME 25 ENGLAND. Tel +44 (0) Web 1 Blatchford Road, Horsham, West Sussex RH13 5QR

ME 25 ENGLAND. Tel +44 (0) Web 1 Blatchford Road, Horsham, West Sussex RH13 5QR ENG ME 25 Automatic edge bander me 25 THE INNOVATIVE AUTOMATIC EDGE BANDING MACHINE FOR CRAFT JOINER S SHOPS Stable, steady, with constantly maintained adjustments, thanks to the stainless steel single-block