Customer story

Great Innovations Fit Like a Glove - Poultry Portioning Solutions

19 Feb 2009

Great Innovations Fit Like a Glove - Poultry Portioning Solutions
Marel’s focus on poultry portioning solutions ensure customer and consumer loyalty.


Technological innovation in poultry portioning is a process of evolution, ultimately led by market-driven demand: companies working to satisfy ever-changing consumer requirements, while looking for ways to improve their competitive position.

In recent years, Marel has worked with some of the world’s top companies portioning for the fast-food sector, as well as catering businesses and supermarket suppliers, to develop portioning equipment and machinery that keep customers satisfied and loyal. This close cooperation has led to portioning solutions that fulfill individual niche or sector requirements regarding product shape, size, weight, throughput, accuracy, yield, etc. – solutions that provide consumers with products that fit their changing lifestyles like a glove.

Marel and its worldwide-based subsidiaries and sales & service partners offer an intriguing range of portioning equipment for poultry and poultry products – whatever the type, whatever the size. All of the portioning equipment is designed to work independently or as components in a larger solution. This gives processors a wider range of opportunities regarding current and future production. Marel can modify each unit and system solution to meet the needs of individual processors.

TSM Slicing Machine

“We offer three different poultry portioning machines that cater to different needs,” says Jón Birgir Gunnarsson, Marel Poultry Consultant. “Our biggest hit has been the TSM slicing machine that Marel introduced in 2004. The TSM Profiler is a template slicing machine that can produce up to four, uniform breast fillets from one chicken – in precisely the shape and weight needed from each fillet. The unit uses a template to cut non-frozen poultry fillets or butterflies into value-added portions of a specified weight and shape.”

IPM III LaserEye

Another innovation is the tried and tested IPM III LaserEye which is ideally suited for high-value portioning of poultry into complex weights, shapes and sizes, such as fillets, split tenders, strip cuts and folded butterfly wings. The LaserEye produces higher yields, less trim, improved product quality, greater throughput and has a short payback time.


“The latest innovation is the OptiCut specifically designed for optimal fixed-weight cutting,” says Óttar Hallsteinsson, Marel Product Consultant. “We are very exited about this new application that cuts boneless chilled turkey breasts with optimal material utilization and produces natural looking steaks of uniform shape and weight. One of the advantages is that the Marel OptiCut delivers portions stacked and ready for automatic tray packing with the appending Marel QuickLoader.”

Strip Cut Systems

Marel offers two different strip cut solutions, the IPM III LaserEye with the Platino flattener system that produce strips of uniform weight with unmatched accuracy and the TSM template strip cut solution that produces poultry strips of a uniform weight as well as lengths, width and height but still with the natural variety in visual appearance.

“The main benefits of the Marel IPM III Strip Cut System include minimum giveaway with no-cut-off and maximum yield of usable strips,” explains Jón Birgir. “The TSM on the other hand easily accommodates different requirements for size and shape with both standard and customized templates.”

Splitting Tenders

“Portioning tenders is currently one of the main applications of the IPM III in the chicken industry,” says Óttar. “With demands for even tighter specs in tender weight range on the rise we have seen increased sales of Marel’s IPM III Portioning Machines for splitting tenders.”In fast-food

The powerful software in the IPM III can be programmed to automatically select the best cutting pattern for each piece. “This could include splitting the biggest ones in half, cutting nuggets out of medium ones and trim or do nothing with the smallest ones,” says Óttar.