Pticerone-1000

Designed for mechanical boning of poultry meat. Raw materials pre-cooled to a temperature of 0-4 ºС (poultry carcasses or parts thereof) are loaded into a press bunker, from where it is fed by a screw to a boning head, where the raw materials are divided into meat mass, extruded through grooves in a set of separating rings placed in the body, and bone residue removed from the side hole in the flange of the boning head. Thanks to the screw design, it is possible to regulate the pressure and control the ratio of the amount of meat and bone inclusions at the exit. The use of presses for mechanical deboning of meat solves the problem of rational use of substandard broiler meat and meat of updated broodstock, as well as meat that does not correspond to the second category in terms of fatness and quality of processing, it allows mechanical deboning of the neck of a bird, skeleton, etc.