Detachable barrel sections with a wide top and narrow bottom restrain poultry, reduce splashing, and save transport and storage space.
Independent cutting tools and retractable cleaning assemblies cut different carcass portions while reducing cleaning downtime and maintenance.
Offsetting the bearing race axially reduces drive gear wear and vibration, eliminating trial-and-error adjustments in blade housing diameter.
Ceramic holders shield RFID tags from molding heat and pressure, preserving scan range while reducing component costs.
Wireless tablet interfaces enable real-time PLC adjustments, eliminating time delays from remote control rooms.
Variable steam intensity control prevents epidermis damage and bacterial contamination during poultry scalding.
Targeted steam condensation on poultry skin loosens feathers efficiently while preventing epidermis damage and cross-contamination risks.
Power operated rotary knife with vacuum attachment assembly routes removed material via suction from the cutting region.
Aligning the blade holder center of gravity with the drive line of action eliminates tilting moments that cause bearing wear and operator fatigue.
A powered roller directs fish skin toward a blade to separate it from the meat, reducing waste and injury risk during fillet preparation.
Protruding knife edges guide separation along the cranium posterior side, preventing bone fragments and maximizing meat yield during head removal.
A carcass dehairing brush rod attachment assembly uses a flexible latch and support member to secure the rotating rod.
A knife assembly integrates a mechanical safety lock with a spring-loaded blade mounting system to secure replaceable blades during use.
A cam mechanism bridges a split blade housing to move between supporting and changing positions.
A knife mechanism with independent horizontal and vertical activation means adapts to carcass contours during transport.
Heating animal skin to 40-60°C enables friction-based hair removal using a polyether-polyamide adhesive layer.