FOODMATE Rehangers
Excellent efficiency
Cut-up and Deboning, Perfectly Connected!
The Efficient rehanger
The Automatic Leg Transfer System (ALTS) is a high‑performance solution that automates the transfer of poultry legs from the Cut‑up line to the Deboning system. As a result, the ALTS eliminates manual rehanging and therefore increases efficiency throughout the entire process. In addition, the system reduces labor dependency and improves hygiene, because no human contact is needed.
The ALTS is compatible with most Cut‑up solutions, and moreover, it fits smoothly into existing production setups. It is available for both the ULTiMATE and OPTiX systems. Furthermore, a version for the OPTiX Switch will be available soon, which makes the system even more flexible for future production needs.
How ALTS Improves Production Flow
The ALTS creates a stable and controlled transfer of legs, and because of this, processors maintain a consistent output without manual handling. In addition, the system supports various production layouts, which means integration is quick and straightforward.
Moreover, each leg is accurately positioned before entering the deboning process. As a result, processors experience higher yields and more uniform product quality.
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 ALTS delivers a smooth transition from Cut‑up to Deboning. It automatically transfers legs to dark‑meat deboning systems and therefore ensures accuracy and control at every stage.
Watch the video below to see how the ALTS performs in a real‑world production environment. By doing so, you can see how the system improves efficiency and reduces manual work.
Quality, Speed and Excellence
The Efficient Rehanger
The ALTS bridges distances of up to 25 meters, and consequently, it maintains a continuous and reliable product flow — even in large production facilities.
In addition, depending on the configuration, the ALTS handles between 6,000 and 14,400 legs per hour, ensuring both high speed and high output. Therefore, the ALTS is an essential link in modern poultry processing lines where speed, hygiene and quality must be guaranteed.
- Eliminates manual loading and reduces repetitive labor
- Capacity between 6000 and 14.400 legs per hour
- Improved hygiene through zero human interaction
- Seamless integration from Cut‑up to Dark Meat Deboning
- Maintains full line capacity when fully integrated
- No additional transport investment required
- Compatible with almost all Cut‑up solution
- 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 | |