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From manual to automated poultry processing

marel poultryFor many poultry processors the difficulty today is finding good labor.  Filling all jobs in the plant is becoming a huge challenge.  You might be considering moving to more automation and becoming less dependent on labor, particularly if your process is largely manual but you see the need for specialist skills and are looking to increase capacity.  If so, Marel Poultry can provide you with all the advice and solutions you need.

When there’s a shortage of skilled manual labor, investing in automation is crucial. When your processing plant grows in capacity, your processes will need to become more industrial and less dependent on labor.

When you’re looking for support to tackle these issues, you will find Marel Poultry at your side, ready to supply you with the appropriate systems and software, as well as the necessary customer service.

No matter your processing capacity, you can opt for the level of automation which fits you best. At every stage in the process, various solutions are available.

Marel Thigh Fillet System Deskinner

Usually, the very first steps in automated processing involve scalding and plucking with products shackled to an overhead conveyor. Further steps to reduce the number of operators could involve the evisceration process, semi-automated giblet harvesting, product grading and cut-up.

Growing with you
Of all the manual operations, it is most likely that you will want to automate evisceration.  It is a logical step to progress from manual knives to the Marel Poultry automatic eviscerator.  This carrousel machine can grow with you.  You will be able to add automatic transfer of the drawn pack to its own pack shackle as well as automatic giblet harvesting.  Such important upgrades will be possible without having to invest in completely new machines.

Marel Nuova EV24 20

All other operations in the evisceration department from vent cutting and vent opening to neck processing and final inspection can be gradually automated too.

Cut-up and deboning
The cut-up and deboning departments also need a lot of attention if they are not automated. You’ll have plenty of options for turning these processes into in-line automatic operations without losing yield or compromising product quality or presentation. The Marel Poultry ACM-NT cut-up system is an excellent solution to cutting all the products required by your customers. Thanks to its modular configuration, you can choose the wing, leg and breast cutting modules that meet your standards for skilled manual cuts. By putting together a customized mix of ACM-NT cutting modules, you will even be able to satisfy cutting requirements specific to a particular region.

Marel P74 ACM NT Wing Tip Cutter HP

In the filleting department, Marel Poultry’s AMF-i intelligent breast cap deboning system offers just the right level of automation for harvesting breast fillets and tenderloins. To perform total leg deboning, the Thigh Fillet and the Drumstick Deboning Systems work closely together to produce deboned poultry leg meat fully automatically with no need for any manual input, another opportunity for you to make considerable labor savings.

Marel AMF

Weighing, grading, batching, packing and labeling are also manual operations which you can turn into automated processes.

Your customers, be they supermarkets, quick service restaurants or wholesalers, demand a wide variety of end products from whole grillers to cut portions, all custom packed. If you are looking for ways to respect local and traditional food cultures while combining performance, food safety and sustainability, let Marel Poultry be your partner. You’ll be able to keep control of the quality standards your markets and consumers are demanding. marel.com/poultry