Project Description
Cut-up department
Only a small number of the slaughtered chickens leave the company whole. The chicken cutting is mostly automated, due to the uniform anatomy and technical developments based on this. Most of the meat is prepared for the self-service counters in retail food stores.
Wing, breast (fillet) and leg/thigh products are cut at various consecutive modules and are placed on conveyor belts. It takes between 6 and 8 minutes to cut up a chicken into the various pieces (jointing).
The wing and leg pieces are weighed, portioned and manually placed in trays. In the case of chicken breasts, or fillets, this work is done by “pick robots”, which portion the pieces in trays with gram-precision.
The cutting and further processing of the chicken takes place in chilled rooms. Maintenance of the cold chain as well as process and personal hygiene are decisive for perfect microbiology and therefore for the storage quality of our products. Apart from hygiene clothing, we also provide all employees with thermal clothing. Regular breaks (every 2 hours), rotation at the workplaces and the ergonomic design of the activities, to name just a few factors, are important parameters for optimum working conditions.