When Broviand started in 1996, there was a sharp focus on producing cold cuts. Consequently, the production area was designed for that way of processing.
“We made a very specific choice when deciding how to build up our production in those early days,” says Broviand’s Director Simon van den Broek. “We wanted to do deboning by hand, which required a lot of working space. We did that to ensure the highest of standards in bone control for our cold cut products.”
Breast cap filleting
The next step for the company was an expansion which involved the production of skin-on chicken breast fillets. With product range and throughput both growing, the production facilities needed to follow suit. In 2013, Broviand invested in three AMF breast cap filleting systems. These are known for their solid performance, excellent footprint to capacity ratio, easy operation and low cost of ownership.
An excellent partner
“Since we have started working with Marel, we have found the company an excellent partner. With their experience in the poultry processing industry they have no problem understanding our world and can help us achieve our goals,” says Mr. van den Broek.
“Not long ago, Marel installed recently developed fillet separators and tendon cutters on all of our three AMFs – a great solution combining manual deboning with harvesting tenderloins without tendon.”
Manual labor
Until recently, deboning of breast caps manually provided a limited choice of products, mainly half fillets with tenderloins attached. When tenderloins without tendon are required, a lot of expensive manual labor is usually necessary. This is because the tenderloins need to be removed manually as well as the tendon.
