Automatic Front Half Deboning

Breast Deboner 656

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Breast Deboner 656

Well-proven Front Half Deboning with the Highest Yield

The Breast Deboner 656 is installed worldwide and offers poultry processors around the globe consistent high breast deboning quality. The machine offers a substantial degree of flexibility to process a wide bird size range and a variety of fillet and wing products.

Benefits

Optimal filleting yield due to intelligent measuring of each front half
Constant high performance regardless of size variations
Precise cuts result in first-class fillets
Great variety of cuts and product types
Adjustable during production to minimize downtime and ease product change
Full degree of processing automation reduces labour dependence
Highly hygienic processing due to minimum human product handling
Easy recipe set-up

Automatic Cutting Adjustment Maximizes Yield

The Breast Deboner 656 automatically measures each front half in order to adjust the cutting path. The result of these unique computer-controlled tools is high-quality cuts and optimized yield performance. The machine cuts off wings (optional), removes skin (optional), separates tenders and delivers quality single fillets or butterfly fillets for further packing or processing. The breast deboner can process matured and fresh front halves and can be configured to handle front halves with or without wings.

Front Halves With or Without Wings

The Breast Deboner 656 can process matured and fresh front halves. Wing cutting is optional on this machine and wing products can be whole or segmented wings. The machine can also perform supreme cuts leaving the wing drumette attached to the breast fillet.

Freedom to Process Different Front Half Sizes

The Breast Deboner 656 can be configured to handle front halves without wings ranging from (eviscerated weight – W.O.G.) 1,100 g (39 oz.) up to 5,200 g (183 oz). Variations from +/- 300 g (10.5 oz.) within one setting.

Great Variety of Products

The Breast Deboner 656 offers an extensive amount of different fillet and wing products by engaging or disengaging skinning and cutting tools during production.

Fillet Products

Single fillet

Single fillet with tender

Butterfly fillet

Butterfly fillet with tender

Single fillet with back meat

Butterfly with back meat

Back meat

Single Fillet

Wing Products

Wing tip

Mid-wing

Wing drumette

Whole wing

Supreme Cut

Utilize the Whole Bird – Gentle Method of Product Refinement

With the gentle BAADERING technology, various poultry materials can be turned into separate products, while preserving the muscle fibre structure to get the highest quality meat. The end product is low in calcium as well as enzymes, which reduces the pH value for a prolonged shelf life. This technology does not only add value; it also improves sustainability by increasing resource efficiency