D50/D100 Thigh Deboner

The D50 thigh deboner mechanically debones anatomical thighs at up to 3,000 products/hr. Thighs are supplied to the standalone machine via a belt conveyor. Optionally, the machine can be fitted with a knuckle saw to also process drumsticks.
With a capacity of 6,000 products/hr, the D100 deboner offers very high yield and extremely low bone content on a compact floor space. The standard module only processes thighs, but the tendon cutter add-on allows for drumstick production at an excellent yield.

Operations
Thighs feed into the Thigh deboner via a belt conveyor underneath the infeed. The belt conveyor is an additional feature.
One operator loads the thigh into the product holder. Then, the product holder takes the thigh through a deboning sequence on the carousel.
The product is first position by the probe and then pushed gently through a rubber diaphragm where the thigh meat and knee cap remain on the holder. After being released from the diaphragm, deboned meat, with or without skin, is separately discharged.
A set of diaphragms comes standard with every module, and which one used depends on birds’ live weight and maturation time. The optimum diameter is empirically determined on-site.
After deboning, only trimming and grading remain. A standard Meyn trimming table integrates easily into the D50 or D100. The number of trimming operators depends on customers requirements. *Note: the knee cap comes together with the deboned thigh meat due to the applied method.
 

Options
Knuckle saw - D50
The knuckle saw debones drumsticks and separates the knuckle from the drumstick prior to deboning to effectively release the meat from the bone on the knuckle side. Switching between the two will take a few minutes.
 

Tendon cutter - D100
Tendon cutting unit for deboning of drumsticks. The heel tendon is cut automatically just before the drumstick is loaded onto the deboning carousel. Switching between the two will take about 10 minutes.