The principle of pace deboning is based on a conveyor belt transporting carcass parts through the cutting room. The transport system is not only the means of transport, it is also the deboner’s work surface. The speed of the belt determines the work tempo in the line. Each employee in the line has a specific task in the deboning process, which must be completed within the time that the piece of meat passes.
The carcass is processed into main and by-products in several steps. The deboning speed is determined by the supply of carcasses or carcass parts. This keeps the pressure on the workload and therefore on the production. The deboned meat and the by-products are checked in crates or on a conveyor belt and led away. In modern cutting room applications this enables a maximum traceability of the product.
Pace deboning is an application that makes it possible to achieve efficient, uniform deboning with ‘less’ qualified personnel. The individual operations are simple and therefore easy to learn. With the conveyor at a continuous speed, 30% is saved on processing time.
Table deboning is the classic layout of a cutting room, whereby the deboners carry out their work at a table. Skilled employees are employed for table deboning. These employees can be managed flexibly and produce a wide range of cuts. Table deboning is a good solution when carcasses or cuts are not uniform or less uniform. It offers a high degree of flexibility.
The concept may be classic, but the solutions offered by Marel Meat are far from old-fashioned, since they take account of today’s requirements for efficiency, hygiene, flexibility and ergonomics. For both high and low capacities, Marel Meat offers systems to maximize return.