WP-T wing processing
The Stork WP-T turkey wing portioner cuts separated wings into two or three portions.
The turkey wings are fed in manually. The shape of the infeed positioners make it easy for an operator to quickly place each individual wing in its correct position for optimal cutting, no matter if it’s a left or right wing.
During the cutting process, the wing is perfectly kept in place by guides, including the wing tip guide.
With the use of two rotating knives the WP-T is able to cut wings in two or three parts. By lowering or lifting the knives with a hand wheel, they can be engaged or disengaged, thus producing various wing parts. In this way, turkey wing end products can be tailor-made, meeting market requirements.
To produce three separate wing pieces (first joint, second joint, third joint), both rotary knives have to be engaged. When only knife 1 is lowered by the hand wheel, the second and third joint stay together and the first joint is cut off. To keep first and second joint together, with the third joint cut off, only knife 2 has to be engaged.
Cutting turkey wings into two or three portions
The Stork WP-T offers an easy, compact solution for semi-automated turkey wing portioning. This cut-up system allows you to easily produce all popular turkey wing products.
- Producing all popular turkey wing products the market requires
- Continuously variable speed regulation
- Suited for 3,000 wings per hour
- Hand wheel adjustment for engaging or disengaging knives
- Infeed safety device makes the machine stop as soon as it is touched
- Made primarily of stainless steel and other non-corrosive materials
For more information, contact your local marel representative today