Page 12 - Vol.39-No.9 issue

FOOD PROCESSING

ROBOBATCHER ROBOTIC PACKING

OF CHICKEN TENDERS

Until now, in those markets where chick- Marel has developed a fourth gripper, es-
en tenders (aka tenderloins or inner fillets) pecially for tenders. Once again, it features
are sold on trays for supermarkets, these state-of-the-art technology, resulting in
packs have been put together by hand. Giv- the precise, careful handling of tenders. The
en the global shortage of labor, automation gripper picks up the tender and descends
is the better option. That is exactly what into the tray, which moves along with the
Marel’s RoboBatcher Flex for tenders does. belt to achieve a perfect styling.
Featuring a new gripper, the robot improves The RoboBatcher Flex for tenders op-
on a manual operation by speeding up the
process, minimizing giveaway and achieving monotonous packing job, the RoboBatcher erates at high speeds. Acceleration forces
reach up to 10G. The gripper features sev-
state-of-the-art styling results. Flex for tenders outperforms a manual op-
eration in speed, grading precision, batching eral 3D-printed parts that require fewer
Until now, the stream of tenders coming accuracy and giveaway reduction. Besides bolted joints, making it lighter and able
from the breast deboning equipment in reducing the need for labor, RoboBatcher to move faster. It is also easier to clean.
a poultry processing plant has been pro- Flex for tenders improves hygiene and food
cessed manually. Most of the time, this safety because fewer people are handling
involves operators packing tenders one and touching the meat.
by one while estimating the weights of
tender batches and finally weighing trays A processing plant in the above coun-
manually on an o!-line weighing scale. The tries will produce plenty of tenders to keep
Marel RoboBatcher is the ideal solution for the RoboBatcher Flex running full-time. If
automating this job. needed, the dedicated tender gripper on
the robot arm can be changed over in a
Labor reduction couple of minutes to batch and pack fillets,
Packing tenders in trays is labor-inten- legs or drumsticks.
sive, as quality is very important. In certain New tender gripper RoboBatcher Flex for tenders sur-
parts of the world, tenders have a very passes manual operations in speed,
high value and must be handled with care. In addition to RoboBatcher’s dedicated grading accuracy, batching precision,
Saving several workers per shi" on this grippers for fillets, legs and drumsticks, and giveaway reduction.
Circle 13 on enquiry card
JBT TO DEBUT TWINDRUM™ PROYIELD™: A BREAKTHROUGH

IN SPIRAL OVEN COOKING, YIELD AND QUALITY

The new generation Stein TwinDrum™ is an estimated up to 7% increase in yield also mitigate the risk of overcooking and
PRoYIELD™ allows customers to dramati- for all forms of roasted and cooked food unwanted weight loss.
cally improve product yield and save energy products such as chicken wings and fillets,
costs in the process. while at the same time helping achieve a The heat distribution challenge
JBT, the technology solutions pro- 5% reduction in energy use. It’s also ver- For food processors using industrial spiral
vider to the global food and beverage satile enough to cook burgers and patties, ovens, achieving the most even, le"-right
industry, has announced the launch of breaded products, pork, croquettes, sea- temperature across a conveyor belt for
the new updated version of Stein Twin- food and ready meals. poultry and other products has long been
Drum™ PRoYIELD™ 600 Spiral Oven, a Maximizing product uniformity a challenge with temperature variations
breakthrough in spiral oven engineering all-too common.
designed to redefine processing stand- Featuring patented double-impact air- The problem has meant that to get the
ards worldwide. Featuring a patented flow technology, the PRoYIELD ensures products closest to the center drum con-
double-impact airflow technology per- superior heat and color distribution over sistently fully-cooked, those positioned
fecting uniform cooking with consist- the products inside the oven, thanks to towards the outer-edges faced the prob-
ent temperature distribution across the the addition of Computer Fluid Dynamics lem of overcooking. In the case of cooked
conveyer belt. The result is unmatched and an Air Equalizer to ensure perfect air chicken, as products in the conveyor belt´s
product yield, quality and energy e"- delivery.
ciency benefits. By reducing the internal temperature
A leap-forward in spiral oven design, variation across the TwinDrum’s conveyor
the PRoYIELD takes the original TwinDrum belt from as high as 6°C to a little as 1°C,
two-zone cooking system and makes it the PRoYIELD ensures consistent cooking
even better by dramatically improving and product color across the entirety of
airflow consistency across the machine, products moving through the oven. The
enabling customers to e!ectively cook pioneering technology not only preserves
products at lower temperatures. The result product moisture and maximizes yield but

10 Vol. 39 No. 9