Poultry Cleaning/Disinfection TRIZ Cases

See how rotating shackles agitate cooling medium in curved channels to achieve uniform heat tra

See how direct cryogenic injection into poultry cavities solves refrigeration shortages and hea

Operating data from remote food processing lines is analyzed to detect events and send control signals, cutting on-site monitoring needs.

Remote monitoring links controllers across food processing lines to detect events early and adjust settings without on-site staff.

Real-time monitoring of operating parameters detects events early and sends remote control signals to keep food processing lines running.

Continuous remote monitoring of food processing controllers detects abnormal operating parameters early and enables timely configuration changes.

Adjustable dual waterfalls coat interior and exterior workpiece surfaces while recycling antimicrobial solution to cut footprint and resource use.

Adjustable dual waterfalls fill internal cavities and coat exterior surfaces while recycling antimicrobial solution in a compact footprint.

Adjustable conveyor recesses and rotating bactericidal bristles automate damaged tissue removal from poultry parts while improving safety and hygiene.

Coarse salt, individual hanging strips, and sequential water washing help remove blood while reducing salt retention in kosher poultry.

Automated monitoring modules collect production data to resolve the contradiction between food safety transparency and manual tracking time.

Misting spray heats poultry paws to 140°F core temperature, preserving raw delicacy appearance while eliminating pathogens.

Agitator outlets deliver targeted water flow through a porous cradle to agitate game, reducing washing time and water usage across compatible receptacles.

Spring-loaded back knives fix the carcass while release hooks detach scapula bones, removing excess meat via scraping plates.

UV light and catalyst surfaces treat compressed air in food processing tanks, reducing microbial loads by 99.99% without requiring maintenance downtime.

Elevated temperature and concentration peroxycarboxylic acid treatment on red meat carcasses achieves over 60 percent bacterial count reduction.

Automated robotic arm cleans immersion tank interiors with targeted low-velocity sprays.

Ice mud cooling and segmented refrigeration extend broiler chicken meat shelf life to twelve days while suppressing bacterial growth.

A sealed chamber maintains oxygen above 25% and temperature above 10°C to kill campylobacter bacteria without delaying the cooling process.

Inclined spray cabinet sections space adjacent poultry carcasses while wing-spray nozzles deposit antimicrobial solution on targeted surfaces.

Multiple side streams inject antimicrobial solutions at distinct tank locations to eliminate concentration gradients and maintain consistent efficacy.

A three-paddle rocker chiller oscillates main and side paddles to agitate poultry carcasses in chilled water.

Brushless high-pressure spray manifolds remove fecal matter from poultry carcasses before scalding to prevent tank contamination.

Segmented panels enclose carcasses while electrostatic attraction ensures complete surface coverage, resolving worker safety risks from open spray systems.

Vision-guided robotic picking devices orient poultry meat pieces on exit conveyors, reducing labor costs and resolving automation complexity.

Automated spray systems replace manual scraping to remove lesions without damaging tissue, increasing A-grade yield.