The Vent cutter is the first of many crucial steps in poultry evisceration. It processes broilers, breeders and layers. It precisely cuts the vent (cloaca) and bursa of Fabricius, placing them on the birds’ backs.
The Vent Cutter is placed in the 180° curve of the overhead conveyor. Bled and defeathered birds are guided backward into the module. Two-sided supports lift and center each bird. The drilling section then lowers, a cone enters the vent and a variable-sized knife cuts the skin with no intestinal damage. The vent is then clamped and the bird is lowered, removing the intestines. The vent is positioned over the bird’s back before release.
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Uniform speed and precise drilling produce consistent products with no back damage or yield loss
A wide range of weights can be processed in a single setting, along with different knives, depending on bird size
A high pressure jet cleans the drill unit after each cut cycle to reduce cross-contamination from prior batches
