Opposite Pens for Residual Fat Removal on Poultry Fillets
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Solution Overview
Problem
Current methods for poultry processing struggle to automate the removal of residual fatty tissue from fillets, leading to suboptimal quality and increased manual labor, as existing scrapers often leave fatty tissue on the sides and lower back of fillets.
Innovation Solution
A residual fat remover with opposite pens positioned along the poultry carcass path, featuring rounded extremities to prevent damage and sharp edges to ensure efficient removal, which moves in synchronization with the carcass to detach residual side and point fat effectively.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional scrapers are used to remove fatty tissue, then the scraping function is provided, but residual fat remains on the sides and lower back of fillets
Solution Approach 1:
The device divides the fat removal function into multiple independent pens (first pen, second pen, third pen, fourth pen) positioned at different locations. Each pen handles specific areas (sides, lower back, point fat) of the fillet, allowing targeted and complete fat removal that a single scraper cannot achieve.
Solution Approach 2:
The invention transitions from a single-plane scraping action to a multi-dimensional approach by positioning pens on opposite sides of the carcass path and adding movement capability. The pens move toward each other to address point fat at the trailing end, creating a three-dimensional fat removal system that comprehensively covers all fillet surfaces.
2Manufacturing precision
If manual labor is used to remove residual fat, then fat removal quality is improved, but labor costs and processing time increase
Solution Approach 1:
The device is designed to automatically perform fat removal without manual intervention. The pens move autonomously along the carcass path, with their movement synchronized to the conveyor speed, enabling continuous automated processing that maintains high quality while increasing productivity.
Solution Approach 2:
The fat removal process operates continuously as the carcass moves along the conveyor. The pens maintain constant contact with the fillet surfaces throughout the passage, ensuring uninterrupted fat removal across the entire fillet length without stopping the production line.
3Productivity
If pens with sharp edges are used to remove fat, then fat removal efficiency is improved, but risk of fillet damage increases
Solution Approach 1:
The pens feature differentiated edge characteristics: sharp edges at the leading end for effective fat detachment, and rounded extremities at the trailing end for safe fillet contact. This local variation in edge quality allows aggressive fat removal where needed while protecting the fillet from damage during the scraping process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution enables the automated removal of residual fat from fillets, enhancing the quality of harvested poultry by ensuring fillets are substantially free of fatty tissue, thereby reducing manual labor and improving processing efficiency.
Implementation Method 1
opposite pens that are positioned along the path of the passing poultry carcass on opposite sides of the passing poultry carcass so as to detach the residual fat of the fillet or fillets during passing of the poultry carcass
Data Source
AI summary
A residual fat remover and method for removal of residual fat that remains on tissue of a poultry carcass after the poultry carcass has passed a scraper for releasing tissue connections between a fillet or fillets and the poultry carcass, wherein the fillet or fillets still at least in part are attached to the carcass when passing the residual fat remover, and wherein the residual fat remover is embodied with opposite pens that are positioned along the path of the passing poultry carcass on opposite sides of the breastbone of the passing poultry carcass so as to detach the residual fat on the outer sides of the fillet or fillets during passing of the poultry carcass.