FOODMATE Rehangers
Excellent efficiency
Cut-up and Deboning, Perfectly Connected!
The Efficient rehanger
The Automatic Leg Transfer System (ALTS) is a high-performance solution designed to automate the transfer of poultry legs from a Cut-up line to a Deboning system. By eliminating manual rehang operations, the ALTS significantly improves line efficiency, reduces labor dependency and enhances hygiene standards throughout the process. The ALTS is compatible with most Cut-up solutions.
Available for the Ultimate & OPTiX and coming soon for the OPTiX Switch.
J-Cut Station
To ensure optimal deboning, the leg must be cut along the drum and thigh bone. A specially designed unit makes a precise cut along the bone without damaging the meat or the bone.
X-Ray Measurement System
This patented X-Ray measurement system accurately measures the position of the kneecap and the length of the drum and thigh bone. Information gathered by the X-Ray is then transferred to the automatic adjusting system, ensuring a precise cut along the kneecap.
Hanging Area
Space for three operators to hand whole legs. Specially developed shackle ensures easy loading. Accommodates a capacity of 6,000 legs per hour. Depending on the configuration, the system is suitable for only left legs, only right legs, or a combination of both.
Bone Unloading Station
The bone is unloaded from the shackle and returns to the hanging area to be reloaded.
Final Product
The ULTIMATE delivers exceptional yields; appearance of the end product is equal or superior to manual operation, meeting the highest quality requirements for diverse food applications.
Shackle Adjustment
Based on the X-Ray data, this station will automatically adjust the height of the shackle to ensure a proper kneecap cut.
Drum Tendon Cutting
A horizontal moving device will cut the drum tendons leaving the pin bone attached to the drum bone.
Drum Scraping
The first deboning step is the deboning of the drumstick part of the leg. The deboning takes place using the specially designed scraping unit, which ensures optimal yield without damage to the meat or the bone.
Knee Joint Cutting
The combination of X-Ray data and height adjustment allows this station to cut the tendons precisely around the kneecap, ensuring high yield and keeping the kneecap attached to the leg bone.
Thigh Scraping
By using the same scraper mechanism as used for the drum bone, this unit provides high yield with no damages to the thigh bone.
Meat Harvesting
The meat cutting station cuts the meat just underneath the thigh bone to ensure the least possible meat remains on the bone.
The Efficient Rehanger
See ALTS in action
From Cut-up to Deboning – Perfectly Connected.
The Automatic Leg Transfer System is a high-performance solution designed to automate the transfer of poultry legs from cut-up lines to dark meat deboning systems. Click on the play button below to see ALTS in action!
Quality, Speed and Excellence
The Efficient Rehanger
Bridging distances of up to 25 meters, the ALTS ensures a continuous and controlled flow of product, even across large production areas. Capable of handling between 6000 – 14400 (depending on the solution which will be integrated) legs per hour, the ALTS guarantees a hygienic and efficient product flow throughout your processing line, making it an essential link in high-throughput poultry operations.
Advantages
- No manual loading, labor and repetitive work reduced to a minimum
- Capacity: between 6000 - 14400 (depending on the solution which will be integrated)
- Optimal hygiene, no human interaction
- Seamless integration from cut-up to dark meat deboning
- Maintains full line capacity with complete integration
- No extra transport investment required between the Cut-up and Dark Meat equipment
- Possible to integrate in almost all Cut-up solutions
- Adaptable to different leg sizes
- Bridges distances up to 25 meters
Leg Size Adaption
| Automatic Leg Transfer System | |||
|---|---|---|---|
| Small Leg | 14 mm opening | 200 - 350 gr | |
| Medium Leg | 16 mm opening | 250 - 400 gr | |
| Large Leg | 18 mm opening | > 350 gr | |