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.