Beef deboning room

Automation in the Beef Deboning Room

The beef deboning rooms from DGS are custom-built and ergonomic. In our designs, we take hygiene, safety, and the requirements of European regulations into account. From the cold storage rooms, the beef carcasses (forequarters and hindquarters) are transferred to the deboning area, where they are cut, deboned, trimmed, and packed.

Deboning of beef at DGS starts with suspended pre-processing, where the carcass is sawed and deboned while hanging from a conveyor. For further automation, we offer tools such as hip bone pullers to relieve operators from heavy physical labor. In addition, we offer deboning lines (both table and vario), trimming lines (on tables), and membrane lines (also on tables).

Pace Line Deboning

This ergonomic pace deboning line is a conveyor system that can be set up in multiple tiers. This allows the product to be transported along the line while waste materials can be easily disposed of in crates placed on the lower belt. The top conveyor also serves as a worktable for the operators along the line, with the work pace dictated by the speed of the belt. Optionally, screens can be added at each workstation to display automated cutting instructions per carcass. Once the carcass has been deboned, the products are transported further either via conveyor or in crates.

Table Deboning

Unlike pace deboning, table deboning does not involve processing the meat directly on the conveyor. Table deboning is the most basic and traditional method of deboning. In this setup, the product is taken from the conveyor and placed on a table for deboning. After trimming, waste materials can be easily disposed of in crates positioned next to the table. The hygienic design of the cutting table ensures easy cleaning, and to guarantee an ergonomic workspace, the cutting boards are individually height-adjustable.