Drum and Thigh Deboner
The Drum and Thigh Deboner is specially designed to debone dark meat, meaning thighs and drums, in a cost-effective and efficient manner. The machine is based on the industry-tested “diaphragm” principle. The main parts of the deboning units are a rubber disc with a hole in it – the diaphragm – and a metal shaft which debones the meat. The anatomical cut thighs are placed on the diaphragms. The shaft then extrudes downwards to press the bone out of the thigh. The disc retains the meat, while the bone is pushed through the hole. In this process almost all meat is stripped off the bone, resulting in minimal meat loss during deboning. Efficient deboning allow for greater profitability.
The drum and thigh deboner:
- Deboning capacity of up to 2400 pieces per hour
- the drum and thigh deboner is rotating, and has 12 units, and 12 diaphragms
- The drum and thigh deboner enclosure allows for a safe operation and meets modern safety standards and regulations.
- Its construction allows for easy unloading of thighs and drums in crates or bins or a conveyor for product out-flow.
- Designed with improved ergonomics in mind, cleaning and maintenance can be carried out easy and quickly.
- Optional knuckle saw device to allow for drumstick cutting on the same deboner
- Different size diaphragms can be utilized to accommodate for various thigh and drumstick sizes
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the diaphragm can lasts 1 week, using proper, anatomical removed thighs.
If the machine is loaded with miscut thighs (resulting with sharp knuckles, broken bones) the rubber will tear, and needs to be removed quicker.
Attention, you must cut your birds a
cut-up line with an anatomical leg processor, and with a anatomical drum/thigh cutter.
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when the drum and thigh deboner is loaded with misscut thighs (resulting with sharp knuckles, broken bones) the rubber will tear, and needs to be removed quicker.
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the drum and thigh deboner can handle thighs in a weight range from 80 to 250 grams/piece.
- note: the legs/thighs will have to have the back-piece removed./ so a leg of an anatomically cut thigh, not from a leg-quarter
- The range to be process in 1 batch should be in a 15% +- weight range (between minimum and maximum)
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The diaphragm to be used depends on the thigh size and maturation, there are models with 10-11-12-14-15mm
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Drums normally require a bigger size than thighs
- the drum and thigh deboner will be delivered with a set of 5 different diaphragms, to test which type suits you bestChinese:
棒腿和腿仁去骨機
棒腿和腿仁去骨機專門設計用於將去除
棒腿和腿仁去骨機專門設計用於以經濟高效的方式去除雞腿肉（即棒腿和腿仁）的骨頭。
該機器設計以“隔膜”原理。在剔骨裝置的主要部件是一個帶孔的橡膠盤（隔膜）和一根用於剔骨肉的金屬軸。
將解剖切割的大腿放置在橫膈膜上。
然後軸向下伸出，將骨頭壓出腿仁。圓盤保留肉，而骨頭則被推入孔中。
在此過程中，幾乎所有肉都能從骨頭上剝離，從而在剔骨過程中將肉損失降至最低。高效的剔骨可以提高製成率及獲利能力。
棒腿和雞大腿去骨機：
剔骨處理量高達 2400 塊/小時
棒腿和腿仁去骨機是一種圓形旋轉設計，有 12 個去骨軸元件和 12 個隔膜
棒腿和腿仁去骨機外殼設計,操作安全並符合現代安全標準和法規。
其結構設計輕鬆地操作可將棒腿肉和腿仁卸載至箱子或桶子中或卸載於產品流水線的輸送帶中。
設計時考慮到符合人體工學的設計，清潔和維護可以輕鬆快速地完成。
選購的指節鋸裝置可在同一剔骨機上切割雞腿
不同尺寸的隔膜可以利用來處理不同尺寸的大腿肉和小腿肉
如果使用正確的操作方式上切除的腿肉，隔膜可以持續 1 週。
如果機器裝載有誤切的大腿（導致指關節鋒利、骨折），則橡膠(隔膜)會撕裂，需要快速去除。
須注意，您必須使用自動分切線來解剖小腿/大腿,使能有標準自動切割機將您的小腿及大腿切割。
當棒腿和腿仁去骨機裝載有誤切的腿肉（導致指關節鋒利、骨折）時，橡膠(隔膜)會撕裂，需要快速去除。
棒腿和腿仁剔骨機可處理重量範圍為 80 至 250 克/塊的腿肉。
須注意：腿/腿肉必須移除後部。如此才能自動操作自動腿骨去除,並不適於處理整個1/4腿肉
每批次加工重量範圍內範圍應在 15% +-（最小值和最大值之間）
使用的隔膜取決於大腿尺寸和成熟度，有10-11-12-14-15mm不同尺寸型號的隔膜
依隔膜尺寸需求棒腿和腿仁需更大的尺寸
棒腿和腿仁去骨機將配有一組 5 種不同尺寸的隔膜，以測試哪種類型最適合您的生產操作
