Today’s poultry processors need speed, accuracy and flexibility from their cut-up equipment in order to supply multiple markets, meet last-minute order changes and achieve high-yield performances. Increased demands for convenience products worldwide drive needs for further automation in wing cutting and dark meat deboning. Cut-up lines play a significant role in successful poultry processing.
Our ProFlex cut-up system can be designed with numerous cut-up modules to fit your exact market needs. Bypassing units on the cut-up allow birds to be sent to specific cut-up units and deboning systems according to weight, quality and sales demands.
Based on a thourough analysis of your current and future product requirements, plant layout and product flow, our processing specialists will help you design a customized cut-up solution.
The ProFlex cut-up systems offer reliable and precise portioning
while running up to 7,500 birds per hour. Anatomical cuts are available, e.g. in wing segmenting and thigh/drumstick cuts to ensure the highest possible yield performance. The ProFlex cut-up systems is available in two versions:
Chicken wings are an increasingly valuable product to global poultry processors. The precision to achieve high quality and yield while maintaining the flexibility to process various wing products are two challenges that poultry processors face in daily production. The patented BAADER Anatomical Wing Segmenting modules offer the highest quality in wing cuts as well as full flexibility in processing.
The ProFlex system allows for producing either whole breast caps or front halves (with or without wings), or breasts caps can be cut into 6 pieces for food service purposes. The breast is prepared for deboning to further add value to the breast meat.
The growing popularity of dark meat presents the poultry industry with an opportunity to diversify product portfolio and income potential. Increased consumption drives up the value of dark meat and places greater demands on yield performance and product quality.
The BAADER Leg Processor is equipped with double chain and back support for best product positioning and highest yield performance when separating the legs from the lower back on the ProFlex cut-up line. The anatomical legs left in the shackles are now prepared for further processing, for instance drumstick cutting or in-line thigh filleting. Deboning the dark meat further adds value to the product.
The ProFlex Food Service system is capable of providing the specialised fast-food cuts consisting of wing cuts, keel cut, breast quarters, thighs and drumsticks. Due to the modular design of the system, it is easy to add further cutting units such as Fat Remover and Tail Cutter. The line can be equipped with a synchronised food-service conveyor to collect all parts from one bird and transport them to a subsequent packing machine.
Chicken wings are an increasingly valuable product to global poultry processors. The precision to achieve high quality and yield while maintaining the flexibility to process various wing products are two challenges that poultry processors face in daily production. The patented BAADER Anatomical Wing Segmenting modules offer the highest quality in wing cuts as well as full flexibility in processing.
Offering the market the largest possible number of diverse products is a shortcut to success. Removing the skin from the cut-up products is a simple way of adding flexibility to your production and extra value to your products.
The ProFlex Food Service system is capable of providing specialized fast-food cuts consisting of wing cuts, keel cuts, breast quarters, thighs and drumsticks. Due to the modular design of the system, it is easy to add further cutting units such as fat remover and tail cutter. The line can be equipped with a synchronized food-service conveyor to collect all parts from one bird and transport them to a subsequent packing machine.
Chicken wings are an increasingly valuable product to global poultry processors. The precision to achieve high quality and yield while maintaining the flexibility to process various wing products are two challenges that poultry processors face in daily production. The patented BAADER Anatomical Wing Segmenting modules offer the highest quality in wing cuts as well as full flexibility in processing.
The ProFlex Food Service system is capable of providing specialized fast-food cuts consisting of wing cuts, keel cuts, breast quarters, thighs and drumsticks. Due to the modular design of the system, it is easy to add further cutting units such as fat remover and tail cutter. The line can be equipped with a synchronized food-service conveyor to collect all parts from one bird and transport them to a subsequent packing machine.
Looking for volume growth and new market opportunities? The MultiCut 30 is an automatic food service cut-up device in a compact design that will fit any processing plant. With a modest size of 2.4 times 1.6 meters, this machine can produce either eight or nine piece cuts and open a door to the attractive food service market.
Offering the market the largest possible number of diverse products is a shortcut to success. Removing the skin from the cut-up products is a simple way of adding flexibility to your production and extra value to your products.
Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.