CUTTING
Opskæringsanlæg
Primal cutting lines
Manuelle- og semiautomatiske opskæringsanlæg for grovdeling af svin og søer. Alle snit foretages af rundknive, hvilket giver rene snitflader, ingen savespåner fra knogler og optimalt udbytte uden produkttab. Lasermarkeringslinjer / skærelinjer optimerer og sikrer korrekt skæring af delstykkerne.
Manual and semi-automatic cutting lines for primal cutting of pork and sow. All cuts are performed by circular knives, resulting in clean cuts, no bone fragments from sawing and optimum yield without product loss. Laser marking lines / cutting lines optimise and secure correct cutting of primal cuts.
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Fuldautomatisk opskæringslinje Type AGOL
Fully automatic cutting line Type AGOL
Fuldautomatisk opskæringslinje for svin bygget på servo-elektrisk og mekanisk princip. Linjen deler slagtekroppen fuldautomatisk i fire delstykker; bagtå, skinke, midterstykke og forende. Det automatiske målesystem måler hver slagtekrop-halvdel, giver optimal registrering og dermed stor udbyttegevinst og mandbesparelse.
Fully automatic cutting line for pork based on a servo-electric and mechanical principle. The line automatically cuts the carcass into four parts: hind feet, leg, middle and shoulder. The automatic measuring system measures each carcass, thus ensuring optimum registration and maximum yield and labour savings.
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Fuldautomatisk opskæringslinje Type AGOL
Fully automatic primal cutting line Type AGOL
Opskæringsprincipper 1. Bagtå - afskæres i relation til bagtåsknysten 2. Skinken - afskæres i relation til skambenet 3. Forende - afskæres i relation til bovmusklen - afskæres i relation til bovbladet
Technical specification:
Carcass specifications
Left and right carcass are individually measured in the measuring station (the fixture). The 2 carcasses are straightened against a back alignment device, where the angle of the cut can be adjusted individually. The carcasses are measured in the length by 2 pubic bone detectors, which catch the pubic bone and pull the carcass to the right position for the leg cut.
Under denne bevægelse bliver afstanden fra skambenet til bovmusklen registreret individuelt på hver slagtekrophalvdel. Disse målinger registreres elektronisk. Ovennævnte målinger sammenholdt med de ønskede længder på delstykkerne i recepten giver positionen af saven for afsavning af forenden.
During the positioning to the leg cut, the distance from the pubic bone to the shoulder muscle is individually measured. These measurements are electronically registered. The measurements taken compared with the desired length of the cuts as specified in the recipes gives the position of the saw for cutting off the fore end.
Tredelingen af de halve slagtekroppe. Delingen kan udføres så begge halve slagtekroppe opskæres ud fra et beregnet gennemsnitsmål eller, at hver slagtekrophalvdel deles ud fra den individuelle opmåling. De tre delstykker transporteres separat videre efter tredelingen til det efterfølgende anlæg.
Splitting of the carcass into leg, shoulder and middle. The splitting can be performed, so that both halves of the carcass are cut from an average measure of the two measurements taken, or each carcass is cut according to individual measurements. The three primals are transported separately further onto e.g. deboning lines.
Virkemåde Anlægget er forsynet med servo-/frekvensstyrede motorer for hovedparten af de bevægelige maskindele og rund knive. Denne metode giver anlægget en maksimal kapacitet og en optimal nøjagtighed. Tillige giver det anlægget minimalt energiforbrug.
Functioning The machine is provided with servo/frequency controlled motors for most of the moveable parts and circular knives. This gives the equipment a maximum capacity and optimal accuracy. Furthermore a minimal energy consumption is achieved.
Receptopbygning Den valgte virkemåde og opskæringsprincip giver mulighed for frie valg vedrørende bagtåsavning eller ikke, skinkelængde på venstre og højre side, samt forendelængde på venstre og højre side.
Recipes The selected operation and cutting principle gives you options concerning hind feet cut off or not, leg length for left and right side, and fore end length for left and right side.
Width
Venstre og højre slagtekrop måles individuelt i målestationen (fixturet). De 2 slagtekroppe rettes op imod et ”rygopretter arrangement”. Rygopretteren kan indstilles individuelt parallel eller i vinkelposition. Længdemålingen af slagtekroppene udføres ved hjælp af 2 skambensdetektorer, der griber fat i skambenet og derefter trækker slagtekroppen til den rigtige position for afsavning af skinkerne.
5800 mm
Description Laying down of the 2 halves from gambles alternative one left and one right carcass from hooks.The hind feet are cut off and separately transported out of the machine.
Type: Length:
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Funktionsbeskrivelse Nedlægning af 2 halve slagtekroppe på hængejern, alternativt en venstre og en højre slagtekrop på kroge. Bagtæerne afsaves og transporteres separat ud af anlægget.
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Max. 782 mm Min. 460 mm Max. 817 mm Min. 591 mm
patented Machine modules: 1. Laying down arrangement - Left and right hindfeet cutting units 2. Measuring station - Measuring of left and right carcass - Lining up unit 3. Cutting unit - Circular knife for leg cut - Automatic moveable circular knife for shoulder cut
Width: Height:
AGOL 5.800 mm (using gambles) 6.300 mm (using hooks) 4.100 mm 2.300 mm - fixture
Capacity:
500 - 750 pigs / hour Depending on set up, product and cutting specification
Air consumption:
- Laying down arrangement incl. hind feet cutting - Fixture Total 1,2 N m3 / h (600 pigs / hour) - Dew point: 20 dg. C 8 bar
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Max. 185 mm Min. 35 mm
Length
Weight: 65-110 kg (slaughtered) Incl.: Rind Complete spine on both carcass halves Pubic bone on both carcass halves Front leg without defects on both carcass halves Excl.: Head Front feet Tender loin
Pressure: El control:
Voltage: Consumption:
Stainless steel electrical cabinet Complete PLC-control Siemens S7-414-2 „Touch board“ with graphic display 3 x 400 V, 50 Hz 28 kW - 50 Amp.
The shown photos and specifications are subject to alterations. Some photos may be shown with options. Photo 30
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Fuldautomatisk linje for midterstykbearbejdning Type AMBL
Fully automatic cutting line for middles Type AMBL
Fuldautomatisk bearbejdningslinje for midterstykker fra svin. Bygget p책 optisk, servo-elektrisk og mekanisk princip. Linjen deler midterstykket i bryststykke og kam / backs fuldautomatisk. Endvidere udbenes kammen komplet. Midterstykbearbejdningslinjen giver optimale ensartede produkter, merudbytte og stor mandbesparelse.
Fully automatic cutting line for middles from pork. Based on optical, servo-electric and mechanical principles. The line fully automatically divides the middle into belly and loin / back. The loin is also completely deboned. The cutting line for middles provides optimally uniform products, extra yield and large savings on labour.
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Fuldautomatisk linje for midterstykbearbejdning Type AMBL Cutting principles
Vægt: Midterstykker fra slagtekroppe på 65-110 kg (slagtet) Inkl.: Svær
Weight: Middles from carcasses between 65-110 kg (slaughtered) Incl.: Rind
Være midtflækket med en tolerance på maks. ± 3 mm ved ribbenene og ± 5 mm ved fladbenene. Have mindst 20 mm torntaprester ved ribbenene. Kernetemperatur på mellem 3° C og 7° C.
Middles must be split in the center of the spine with a tolerance of max. ± 3 mm at the ribs and ± 5 mm at the flat bones. Have at least 20 mm left on the feather bones at the rips. Core temperature between 3° C and 7° C.
Technical specification: Length II Length I
Funktionsbeskrivelse Midterstykker tilføres maskinerne henholdsvis venstre og højre fra et foranstående opskæringsanlæg eller båndanlæg med nakke enden først. I indløbsmodulet presses spidsryggen op i griberkæden så rygsøjlen efterfølgende er lige og fixeret i alle led. Opmåling af midterstykkets forkant i griberkæden, midterstykkets længde, spidsryggen (splitning på slagtegang) samt placeringen af sidste ribben fra forkanten, foretages elektromekanisk med diverse måleenheder. Torntappene friskæres og afskæres. Kam og brystflæsk separeres kødmæssigt med rundkniv. Hvis man deler med “forskudt snit” indsættes i dette modul også en underskæringskniv (Concord kniv) for at dele kød / ribben. Ribben deles med rundkniv for dermed at separere kam og brystflæsk. Udbeningen af kammen foretages af op til 4 faststående knive. Kambenene samt fladbenene skæres fra spidsryggen. Den efterfølgende spidsrygssav bruges efter behov til at afskære spidsryggen, alternativt til at afskære perlerækken fra spidsryggen. Alle afskårne dele såvel ben som kød transporteres ud af maskinen.
Description The machines receives the middles, left side middles in a left side machine and right side middles in a right side machine, from a primal cutting line or a conveyor system with the neck end first. In the inlet unit the rib top is pushed against the gripper chain, to ensure the spine is straight and fixed in all joints. Detecting the front edge of the middles in the gripper chain, length of the middles, rib top (splitting on the slaughter line) and location of the last rib from the front edge is done with various electromechanical measuring devices. The feather bones are loosened and cut off. Loin and belly are separated with circular knife. If specification is a „displaced cut“ a module with an undercutting knife is added (Concord knife) to separate meat from ribs. The ribs are divided with circular knife to split loin and belly. Deboning of the loin is done by up to 4 fixed knives. Loin ribs and feather bones are cut off the rib top. The subsequent rib top saw is used according to needs to cut off the rib top, alternatively, to cut off the string of pearls. All cuts, bones as well as meat are transported out of the machine.
Virkemåde Maskinen er forsynet med servo- / frekvensstyrede motorer for hovedparten af de bevægelige maskindele og save. Denne metode giver maskinen maksimal kapacitet og en optimal nøjagtighed. Tillige giver det maskinen minimalt energiforbrug.
Functioning The machine is provided with servo / frequency controlled motors for most of the moveable parts and saws. This method gives the machine a maximum capacity and optimal accuracy. Furthermore a minimal energy consumption is achieved.
Receptopbygning Den valgte virkemåde og styreprincip giver mulighed for fri til- og frakobling af alle skærende værktøjer (torntappe, kødskæring, ribben, udbening af kam, kamben, spidsryg, perlerække) i receptopbygningen.
Recipes The selected operation and control principle allows free connection and disconnection of all cutting tools (feather bones, cutting off meat, ribs, deboning of loin, loin ribs, rib top, string of pearls) in the recipes.
Machine modules: 1.
Inlet unit
- Registration of front position of the middle in
2.
patented
Measuring units
the gripper chain
- Length measuring of the middle
- Backbone measuring of the middle regarding splitting
end of the middle
Capacity:
Max. 560 middles / hour incl. using fixed loin deboning knives 1-4 Max. 750 middles / hour incl. using fixed loin deboning knives 1-2
Rib knife unit – cutting loin ribs / belly ribs
Air consumption: Pressure:
8,0 N m3/h (750 middles / hour) Min. 7 bar
Rib knife unit – cutting loin ribs / chine bone
El control:
Stainless steel electrical cabinet Complete PLC-control Siemens S7-416-2 „Touch board“ with graphic display 3 x 400 V, 50 Hz 20,8 kW - 48 Amp.
3.
Backfinning knife for loosening featherbones
5.
Meat knife unit – cutting loin / belly
6. 7.
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9.
Cutting arrangement for featherbones
- Meat knife (Concord) cutting under the ribs Deboning arrangement for loins with 1 to 4 knives Chine bone saw unit – cutting chine bone / string of pearl
10. Outlet unit for featherbone 11.
AMBL I:5.700 mm II: 6.600 mm 1.540 mm 2.350 mm
Width: Height:
- Measuring of position for the last rib from the front
4.
Type: Length:
from slaughter line
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Middle specif ications
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Opskæringsprincipper
Fully automatic cutting line for middles Type AMBL
Outlet unit for belly
12. Outlet unit for loin
13. Outlet unit for loin ribs
Voltage: Consumption:
14. Outlet unit for string of pearls 15. Outlet unit for chine bone
The shown photos and specifications are subject to alterations. Some photos may be shown with options. 10
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Loin/Back Trimmer Inc l. Derinder
Automatisk kam trimmer Type ALTL
Automatic loin trimmer Type ALTL
Fuldautomatisk kam- / backs trimmelinje bygget på sondeoptisk princip. Linjen deler kam / backs i rygspæk, svær og det færdige produkt - kam / backs. Trimmelinjen giver såvel bedre udbytte som mandbesparelse.
Fully automatically loin / back trimming line, based on an optical probe principle. The line divides the loin / back into backfat, rind and the finished product - the loin / back. The trimming line provides both better yield and labour savings.
Technical specification:
Type: Version: Length: Width: Inlet height: Outlet height: Photo 45
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Back
Boneless loin
Capacity: Product:
750 - 850 products / hour Loins length max. 700 mm Long loins length max. 1.000 mm Height: 50-150 mm Width max.: 225 mm Core temperature: min. 3º C - max. 7º C Rind / fat thickness: min. 8 mm - max. 40 mm
Air consumption: Pressure:
1,05 N m3 / h (800 loins / h) 7 bar
El control:
Stainless steel electrical cabinet Complete PLC-control Siemens S7-414-2 „Touch board“ with graphic display 3 x 400 V, 50 Hz 5,8 kW - 16 Amp.
Bone in loin
Voltage: Consumption:
Loin/Back Trimmer Boneless loin Photo 48
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Back
Bone in loin
Loin/Back Fa t/Rind
ALTL Control panel can be placed on either left or right side of the machine ALTL for loins: 3.000 mm ALTL for long loins: 3.300 mm ALTL and derinder: 4.700 mm 1.030 mm 900 mm Trimmer: 890 / 640 mm Derinder: 610 / 855 mm
The shown photos and specifications are subject to alterations. Some photos may be shown with options. 13
Automatisk 3D trimmer Type ALDT
Automatic 3D trimming Type ALDT
Fuldautomatisk 3D kam / backs trimmelinje bygget på transducer, vision, servo-elektrisk og mekanisk princip. Linjen deler kam / backs i rygspæk, svær og det det færdige produkt - kam / backs. Trimmelinjen er unik med det 8-delte fuldt fleksible servostyrede knivsæt. Maskinen giver maksimalt udbyttet på produktet og samtidig stor mandbesparelse.
Fully automatic 3D loin / back trimming line based on transducer, vision, servo-electric and mechanical principles. The line divides the loin / back into backfat, rind and the finished product - the loin / back. This trimming line is unique, with its 8-fold fully flexible servo-controlled knife set. The machine gives maximum product yield while still providing large labour savings.
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Technical specification:
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Metrics for testing measurements of 3D trimmed backs
M6
5 cm 18 cm
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M7
M10
M13
M8
M11
M14
M12
M15
M9
Belly
Type: Length: Width: Inlet height: Outlet height of main product: Outlet height of rind and fat:
ALDT 3.150 mm 1.285 mm 950 mm - adjustable
Capacity:
750 products / hour
Products:
Loins length max. 782 mm Height: 50- 150 mm Width max.: 230 mm Core temperature: min. 3° C - max. 7° C Fat thickness (excl. rind): min. 3 - max. 40 mm
Air consumption: Pressure:
2,5 N m3 / h (650 loins / h) 7 bar
El control:
Stainless steel electrical cabinet IP67 Complete PLC-control Simotion D445 with a MP37715“ display 3 x 400 V, 50 Hz 6 kW - IN 25 Amp.
Voltage: Consumption:
1.050 mm - adjustable 700 mm - adjustable
2 cm
M3
1 cm
M4 M5
4 cm
M1 M2
Hip
N e c k
7 cm
Back
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The shown photos and specifications are subject to alterations. Some photos may be shown with options.
5 cm 10 cm
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Automatisk ribbenstrækker Type RTML
Automatic rib puller - Type RTML
Kamridser Type KMRS
Loin scorer Type KMRS
Automatisk ribbenstrækker for brystflæsk fra svin, bygget på servomekanisk princip. Ribbenssættet friskæres på alle sider og maskinen separerer automatisk brystflæskstykket og ribbenssættet. Maskinen fjerner fysisk hårdt arbejde og giver større linjekapacitet.
Automatic rib puller for pork belly, based on a servo-mechanical principle. The ribs are loosened on all sides and automatically separated from the belly. The machine eliminates hard physical labour and ensures higher line capacity.
Automatisk kamridser for udbenede og ikke udbenede svinekam. Maskinen ridser produktet i justerbar dybde og i justerbar ridsebredde. Princippet med den roterende kniv giver produktet en unik ensartet og korrekt ridsning.
Automatic loin scorer for deboned and non-deboned pork loins. The machines scores the product with adjustable depths and widths. The rotating knife principle gives the product uniquely uniform and correct scoring. ns are ctio pa un
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X-Ray inspektionssystem
X-ray for foreign body detection and fat analysis
X-ray systemet optimerer resultatet og sikkerheden i fødevareindustrien. Med den nyeste X-ray teknologi er det muligt at identificere en bred vifte af fremmedlegemer I næsten alle fødevarer. Det er endda muligt at spotte fremmedlegemer i pakkede og upakkede produkter. Store temperaturforskelle har ingen indflydelse på måleresultaterne. Endvidere kan produkterne kontrolleres for fuldstændighed, beskadigelse og fedt % på proceslinjen. Alle maskiner kan leveres med dataregistreringssystemer, der giver revolutionære muligheder for effektiv kvalitetskontrol.
X-ray systems optimise outcome and safety in the food Industry. The latest in X-ray technology enables you to identify a wide range of foreign bodies in almost all foods. It is even possible to spot foreign bodies in packed and unpacked products. Large differences in temperature have no influence on the measuring results. Moreover, products can be checked for completeness, damage and fat % on the process line. All machines can be supplied with data recording systems; which gives revolutionary possibilities for efficient quality control. X-ray variety lines for packed products Customers in the following markets use X-ray on packed products to prevent claims from consumers: Wet products: - Meat - Poultry - Fish & Seafood - Dairy - Ready Meals - Fresh Produce Dry products: - Snack Foods - Cereals & Health Foods - Confectionery - Biscuits & Bakery - Pasta - Pet Food
Standard features: - Waterproof protection - Statistics - NG History - Simple Cleaning - Flow direction change - Variable belt speed - Variable line heights - Online interface - Ethernet - USB Data port - HACCP support - Relative mass measurement - Rejection confirmation - CE marking
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Udbenings- og trimmelinjer for delstykker for svin og søer
Deboning and trimming lines for primal cuts from pork and sow
Udbeningslinjerne er opbygget individuelt til udbening og trimning af de enkelte delstykker fra svin og søer. Bemanding og integration af maskiner er tilpasset linjens princip. Arbejdspladserne er korrekt ergonomiske opbyggede.
The deboning lines are individually designed for deboning and trimming the various primal cuts from pork and sow carcasses. Labour requirements and integration of machines are adjusted to match the operating principle of the line. Work stations are designed for correct ergonomic performance.
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Udbenings- og trimmelinjer for delstykker
Deboning and trimming lines for primal cuts
Udbeningslinjerne er opbygget individuelt til udbening og trimning af de enkelte delstykker fra svin og søer. Bemanding og integration af maskiner er tilpasset linjens princip. Systemerne opbygges med sporbarhed pü større eller mindre batch. Udbyttekontrol er integreret via ind- og udvejning af hovedprodukterne og biprodukterne.
The deboning lines are individually designed for deboning and trimming the various primal cuts from pork and sow carcasses. Labour requirements and integration of machines are adjusted to match the operating principle of the line. The systems are designed with traceability to larger or smaller batches. Yield control is integrated by means of entry and exit weighing of main and by-products.
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ITEC GmbH Auf dem Tigge 60 b + c D-59269 Beckum Germany Phone +49 25 21 - 85 07 0 Fax +49 25 21 - 85 07 90 www.itec.de • info@itec.de
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ATTEC DANMARK A/S Mommarkvej 293 - 297 DK-6470 Sydals Denmark Phone +45 74 40 76 44 Fax +45 74 40 79 29 www.attec.dk • attec@attec.dk