Pork deboning rooms

Automation in the pork deboning room

DGS designs and builds ergonomic, customer-specific solutions for pig processing. It is important that this is done safely, hygienically and according to European regulations. From the cold stores, pig carcasses are transferred to the boning area where they are cut, deboned, trimmed and packaged.

With our solutions, we aim for a higher level of automation in the deboning room. For example, via the drop conveyor which ensures that carcasses are automatically placed on the belt at the beginning of the deboning room. To then divide the carcass into technical parts, we have outlet/saw systems for hams, legs, shoulders, and knees. We also offer middle splitters, and ham sorters that divide hams into a number of classes based on weight.

Deboning on conveyors

This ergonomic pace deboning line is a conveyor belt that can be arranged in several layers. This allows the product to be transported further and further while pieces of processing waste are easily disposed of in crates placed on the lower belt. The upper conveyor also acts as a work table for the operators along the line, with the pace of work being determined by the speed of the belt. Optionally, screens can be added at the workstations that show automated cutting instructions for each carcass. Once the carcass is boned, the products are further transported by conveyor or in crates.

Deboning on tables

Unlike pace deboning, table deboning does not involve processing the meat on the conveyor belt. Table deboning is the simplest, classic deboning method. The product is placed off the conveyor belt onto the table for boning. After cutting, the cutting waste can be easily disposed of in crates placed next to the table. The hygienic design of the cutting table makes the system easy to clean, and to ensure an ergonomic workplace, the cutting plates are individually height-adjustable.