Poultry Skinning TRIZ Cases

Optical hand sensing triggers spring-powered blade retraction in 20-35 ms, preventing injuries on hand-fed skinning equipment.

A tray-aligned plunger and toothed rasp automate poultry foot callus removal, improving safety, throughput, and product usability.

Transverse belt protrusions and valleys grip poultry skin while keeping meat and fat above the belt, reducing damage and maintenance.

This case uses femur references, handheld knife cuts, and band-saw cuts to form a distinctive center-cut turkey thigh.

Automated turkey evisceration equipment tensions crop cover skin via conveyor rollers while a serrated blade slices the tissue, preventing breast meat damage.

Rotating gripper fins pull poultry skin through a tapered pinch block, automating neck and shoulder removal to cut labor costs.

A rotating gripper pulls poultry skin while a mechanical cleaning roller strips debris, reducing water consumption and manual intervention.

Rotatable receptacles on a conveyor line adjust poultry part orientation to resolve deskinning variability caused by inconsistent part placement.

Segmented skinning elements track carcass profiles to remove hidden fat layers, eliminating manual labor and boosting throughput.

Rotating skinning rolls grip and pull poultry skin away from meat, resolving the contradiction between high productivity and device complexity.

A knee cap scraper device separates meat from bone structures during automated poultry processing.

A suspended poultry carcass conveyor guides a puncturing tip cutter to slice groin skin from the leg.

Vertically stacked skinning stations remove poultry skin from both sides using a gravity-fed rotation mechanism between processing levels.

Segmented protrusions on a conveyor belt trap skin against an arcuate pinch surface, reducing device complexity and cleaning gaps.

Top rollers guide skin to meshing bottom rollers, preventing tearing at high conveyor speeds.

Clamping the knee joint stabilizes the thighbone for scraping, removing pusher complexity while increasing meat yield.

Segmented shoe with precise gripping gap prevents jamming from fat chunks during high-volume poultry processing.

Meshing roller teeth grip and strip poultry leg skin vertically, maintaining high throughput without excessive meat attachment.

Transport conveyor holds poultry back parts while loosening and separating knives extract back-flesh along the rib structure and spinal column.

A poultry evisceration method damages neck skin and esophagus to enable controlled removal of the organ with the viscera pack.

A neck skin stretching device detaches poultry neck skin from breast tissue using controlled tensile force.

Vertical carousel skinning rollers prevent meat tearing by extending engagement time and controlling pressure during poultry processing.

An upright mandrel conveying path reduces processing station complexity while enabling effective tail-to-head de-skinning via dynamic rotation.

Angled skinning rollers pull poultry leg skin upward to prevent tearing and ensure complete removal without preparatory cuts.

Rotatable rollers equipped with a freewheel clutch mechanism grip and draw poultry leg skin into a nip for removal.

A pre-evisceration release tool loosens the esophagus and trachea via a neck slit to prevent crop contamination during poultry evisceration.

A poultry deboning mandrel inverts breast caps to align with gravity for precise skin removal along the keel bone.

A gizzard peeler uses intermeshing rollers to separate inner skin from processed material.

Standardize large poultry cuts to fit industrial fryers while preserving recognizable consumer portions.

Transverse sliding elements guide scratching tools along control surfaces to score animal skin without damaging the supporting body.

A pressure shoe assembly uses a demountable back plate with oblique extensions to secure the shoe within a mount groove.