The Frontmatec Fully Automatic Cutting Line for Middles is based on optical, servo-electric and mechanical principles.
The machine receives the middles 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 on all joints. Each individual middle is measured with various electro-mechanical devices. Loin and belly are separated with a circular knife. An undercutting knife can be added to separate meat from ribs.
The ribs are divided with the circular knife to split loin and belly. Deboning of the loin is done by up to four fixed knives. Loin ribs and feather bones are cut off the rib top. The subsequent rib top knife is used according to needs to cut off the rib top or to cut off the string of pearls. All cuts, bones and meat are automatically transported out of the machine.
Each customer can set up a specific recipe for the cuts needed on their production line.
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