ProFlex cut-up components

Catalogue

2

Page & no. Unit Unit name

5.1 HOC Hock Cutter

6.1 NSC Neck Skin Cutter

6.2 NDS Neck Skin Deskinner

6.3 NC Neck Cutter

6.4 TC1 Tail Cutter

7.1 WS Wing Stretcher

7.2 WC1 Wing Tip Cutter

7.3 WC2 Mid-Wing Cutter

7.4 WC3 Anatomical Wing Cutter

8.1 BCC Breast Cap Cutter

8.2 BCH Breast Cap Cutter and Halver

8.3 BCV Breast Cutter Vampire

8.4 PC Pre-Cutter

9.1 FHC Front Half Cutter

9.2 BP Breast Processor

9.3 BC6 Breast Cutter 6-Piece

10.1 VBS Vertical Breast Splitter

10.2 SS Saddle Splitter

10.3 SCV Saddle Cutter Variable

10.4 LP Leg Processor

11.1 LPB Leg Processor for long, wide backs

11.2 TH Thigh Halver

11.3 DSC Drumstick Cutter

12.1 LR Leg Releaser

12.2 LRS Selective Leg Releaser

12.3 LRLR Leg Releaser Left/Right

12.4 OLR One Leg Releaser

13.1 SW Shackle Washer

ProFlex units

Page & no. Unit Unit name

14.1 FR Fat Remover

15.1 TC2 Tail Cutter (Food Service)

15.2 PKC Pre-Keel Cutter

15.3 SDWC Silver Dollar Wing Cutter

15.4 VS Vertical Splitter

16.1 BQC Breast Quarter Cutter

16.2 BC4 Breast Cutter 4-Piece

17.1 DSC2 Drumstick Cutter (Food Service)

Food Service units

Page

3 ProFlex Classic or Premium system

3 Building a flexible ProFlex Premium system

4 Frame system or flex line

4 Motor options

14 ProFlex Food Service cut-up

17 Accessories

18 Standard cuts

19 How can we cut your birds?

Index

3

ProFlex Classic ProFlex Premium

Bypass

Building a flexible ProFlex Premium system

In general, ProFlex Premium cut-up supports a weight range of the birds without giblet of 500 g (+- 250g). For productions running with higher variations, you should consider duplicating units and bypassing to optain the maximum flexibility in the system.

ProFlex Classic or Premium system

ProFlex Premium units are built in a heavy duty frame which can be braced either to the floor or a lower support. Electrical height adjustment is standard and the units have a basic chute.

ProFlex Classic units are built in a basic frame with manual height adjustment.

Manual adjustment

Electrical adjustment

1 2

4

Choose between frame system or flex lineThe ProFlex cut-up system offers a varity of possibilities in layout that start with choosing if you require a frame system or a flex line or a combination of these.

Standard motor

The frame system can be in straight line or L-shaped

Frame system or flex line

Motor options

Optional stainless steel motor

The flex line system can be adjusted to fit almost any layout

The standard motor is screened by a stain-less steel box and the stainless steel motor is fully protected and does not need addi-tional covering. Both options give the same excellent perfomance.

5

Hock Cutter | HOC 5.1

Unit functionThe Hock Cutter cuts the shank at the hock.

Note: Requires a special shackle.

Shank

ProFlex units

Hock shackle Classic Premium

ProFlex Classic in a frame system

6

Neck Skin Cutter | NSC6.1

Unit functionThe Neck Skin Cutter cuts the flap of skin re-maining after evisceration off, leaving a clean and attractive neck opening.

Neck Skin Deskinner | NDS6.2

Unit functionThe Neck Skin Deskinner pulls the flap of skin remaining after evisceration off with skinning rollers. Besides the neck skin it will take the skin partly from the back or breast.

(mainly used before breast deboning).

Neck Cutter | NC6.3

Unit functionThe Neck Cutter removes the neck and the neck skin from the bird.

There are two versions of the Neck Cutter: ■ Standard birds ■ Birds with long necks (used in Asia)

Tail Cutter | TC1 6.4

Unit functionThe Tail Cutter removes the tail of the bird by constantly locating and positioning the tail for efficient removal.

Classic Premium

Premium

Classic Premium

Classic Premium

7

Wing Stretcher | WS7.1

Unit functionThe Wing Stretcher spreads the wings to get a proper infeed on wing tip, mid-joint and whole wing cutter.

This unit is highly recommended if air chilled or tanked birds will be processed.

Wing Tip Cutter | WC17.2

Unit functionThe Wing Tip Cutter removes the wing tip from the mid-wing.

It is recommended to have a Wing Stretcher prior to this unit.

Mid-Wing Cutter | WC27.3

Unit functionThe Mid-Wing Cutter removes the mid-wing from the drumette with an anatomical cut.

It is recommended to have a Wing Stretcher prior to this unit.

Anatomical Wing Cutter | WC37.4

Unit functionThe Anatomical Wing Cutter cuts the wing in the shoulder joint with an anatomical cut. This unit can cut whole wings, wings without wing tips and drummettes.

Adjustment options: ■ High yield cut (with back meat) ■ Qualified cut (less meat on wings)

Capable of cutting one winged birds.

Classic Premium

Classic Premium

Classic Premium

Classic Premium

8

Breast Cap Cutter | BCC8.1

Unit functionThe Breast Cap Cutter makes an anatomical removal of the breast portion, leaving the back and legs intact.This unit can process birds with or without wings and long or short ribs.Optional discharge chain to ensure spacing and position for direct discharge to skinner or belt weigher.

Breast Cap Cutter and Halver | BCH8.2

Unit functionThe Breast Cap Cutter and Halver makes an anatomical removal of the breast portion which is then split along the sternum into two halves, leaving the back and legs intact in the shackle.

Breast Cutter Vampire | BCV8.3

Unit functionThe Breast Cutter Vampire removes the breast cap from the bird, leaving the wings attached to the carcass.

Pre-Cutter | PC8.4

Unit functionThe Pre-Cutter makes a pre-cut into the ab-dominal skin to ensure minimal injuries to keel and breast in the cut made by the Front Half Cutter or Breast Processor. A guide will protect the keel by separating it from the opening blade. The unique floating knive en-sures a precise cut for a wide weight range.

Classic Premium

Classic

Premium

Premium

9

Front Half Cutter | FHC9.1

Unit functionThe Front Half Cutter removes the front half with or without wings from the back half of the chicken. This unit requires and is depend-ing on the performance of a Pre-Cutter.

Breast Processor | BP9.2

Unit functionThe Breast Processor has 3 functions: ■ Removes the back strip of the chicken

front half to produce a whole breast without back.

■ Removes the back strip and splits the keel to produce a split breast without back.

■ Splits the keel and the back to produce a breast quarter. All cuts can be with or without wings.

This unit requires and is depending on the performance of a Pre-Cutter.

Premium

Classic Premium

Breast Cutter 6-Piece | BC69.3

Unit functionThe Breast Cutter 6-Piece cuts the breast in 6 pieces. This cut requieres a Vertical Splitter.(See Food Service unit, page 14).

Premium

10

Saddle Splitter | SS10.2

Unit functionThe Leg Cut Halver splits the back half of the chicken through the spine to divide the legs with or without tail with a precise cut through the middle of the saddle. This unit can also be supplied with two blades to cut out the back (standard spacer is 12 mm).

Saddle Cutter Variable | SCV10.3

Unit functionThe Saddle Cutter Variable cuts the back out of the back half of the chicken. The width is adjustable. This unit can also split the back half through the spine to divide the legs with or without tail.

Leg Processor | LP10.4

Unit functionThe Leg Processor separates the legs from the saddle anatomically leaving the oyster muscle attached to the legs, while cleaning the saddle to the bone. It is preferred that the tail of the bird is removed.

Including skin trimming device for mounting on the unit to cut the flap of skin left on thigh after processing.

Vertical Breast Splitter| VBS10.1

Unit functionThe Vertical Breast Splitter splits the chicken breast precisly along the centre of the ster-num.

Premium

Classic Premium

Premium

Classic Premium

11

Leg Processor - long, wide backs | LBP 11.1

Unit functionThe Leg Processor for long wide backs sepa-rates the legs anatomically from the saddle. Skin trim unit is standard.

Thigh Halver | TH11.2

Unit functionThe Thigh Halver cuts half of the thigh off (for i.e. paella).

This unit is normally followed by a Thigh/ Drumstick Cutter.

Drumstick Cutter| DSC11.3

Unit functionThe Thigh/Drumstick Cutter provides an ana-tomically correct cut through the joint to split the thigh from the drumstick. This unit can be ajusted to cut an “H” or “8” cut (Food Service).

Premium

Classic Premium

Premium

12

Leg Releaser Left/Right | LRLR12.3

Unit function

The Left/Right Leg Releaser separates the left and right legs.This unit will empty all shackles.

One Leg Releaser | OLR12.4

Unit functionThe One Leg Releaser unloads whole birds hanging in one leg. Almost a must after transferring to a cut-up shackle!

Detection unit needed.

Leg Releaser | LR12.1

Unit functionThe Leg Releaser unloads drumsticks, ana-tomical legs, leg quarters, split birds or whole birds. This unit will empty all shackles.

Selective Leg Releaser | SLR12.2

Unit function

The Selective Leg Releaser unloads the selected shackle. A signal needs to come from a PLC or a PC system. This unit is used: ■ To separate grades and/or weights: I.e. unload-

ing A-grade whole birds by weight. ■ To separate products if bypasses are in the sys-

tem: I.e. unloading drumsticks, whole legs and leg quarters on different drops.

■ To make batches: With multiple selective un-loaders you can make batches of i.e. 10 kg of drumsticks without belt conveyor. (leg weigher is needed)

Classic Premium

Premium

Premium

Premium

13

Shackle Washer | SW13.1

Unit function

The Shackle Washer washes the chain and shackles. Mostly used after production.This unit will be supplied without high pressure pump. Advised water pressure between 150 and 300 bar. The water temperature should not exceed 50°C (120°F).

14

Standard units

ProFlex - Food Service cut-up

The 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. The line can optionally be equipped with a synchronisation conveyor or food service conveyor to collect all parts from one bird and transport them to a subsequent packing area or machine.

The ProFlex Food Service cut-up system can be delivered in the ProFlex Premium or Classic version and the recommended capacity is up to 5000 birds per hour.

ProFlex Food Service - Unit overview

Classic Premium

Fat remover | FR14.1

Unit functionRemoves leaf fat from abdominal skin to impro-ve presentation of thighs and whole legs. The unit has a special rotating auger that scrapes and loosens the fat which is transported to a collection tank using vacuum suction.

15

ProFlex - Food Service cut-up

Silver Dollar Wing Cutter | SDWC15.3

Unit functionRemoves the wing from the breast through the shoulder joint. The wing contains a circu-lar portion of breast meat that is 2.5-3.8 cm (1-1½”) in diameter.

Tail Cutter (Food Service) | TC215.1

Unit functionRemoves the tail of the bird. The cutting blade is suspended on a swivel to accomo-date for large size variation.

Vertical Splitter| VS15.4

Unit functionSplits the chicken precisely along the spine and through the middle of the sternum to pro-vide two clean halves.

Pre-Keel Cutter| PKC15.2

Unit functionApplied for cutting up the keel breast piece when performing 9-piece food service cut-up. The weight of the chickens must be be-tween 1.1 and 1.3 kg. The machine covers an interval of ± 60 g within the same adjustment (Very easy fine tuning– no line stops needed. Comes with a switch with 3 positions to ad-just cutting blade).

Premium

Classic Premium

Classic Premium

Classic Premium

16

Breast Quarter Cutter | BQC16.1

Unit functionMakes an anatomical removal of the breast por-tion in one piece, leaving the back and legs intact. This requires a Vertical Splitter.

Breast Cutter 4-Piece | BC416.2

Unit functionThe 4-Piece Breast Cutter (BC4) cuts the wing and a split breast according to specifications required by some fast-food chains.

Before this unit a Vertical Splitter is required.

Classic Premium

Premium

17

Blade Sharpener | BS17.2

Unit functionThe Circular Blade Sharpener is capable of sharpening blades with a diameter from 90 to 400 mm (optional to 450 mm).

The bit can be on one or both sides and the angle of the bit is adjustable.

Drumstick Cutter (Food Service) | DSC217.1

Unit functionThe Thigh/Drumstick Cutter provides an anatomically correct cut through the joint to split the thigh from the drumstick.

This unit can be adjusted to cut an “H” or “8” cut (Food Service).

Premium

Accessories

1

2

3

4

5

3

2

4

5 5

2

5

2

12

11

13

10

10

10

12

7

6

11

13

8

9

3

4

3

45 91 5

12

11

13

12

11

13 2

3

4

3

45 91 5

10

10

10

4

1

2

3

6

1

2

3

6

4

1

2

3

6

1

2

3

6 5

18

Standard cuts

Food Service - 9 pieces1. Keel cut2. Silver Dollar Wing cut3. Vertical Splitter4. Breast quarter5. Drumstick cut

Food Service - 25 pieces1. Neck cut2. Tail cut3. Wing tip cut4. Mid-wing cut5. Anatomical wing cut6. Keel cut 17. Keel cut 28. Keel cut 3 9. Splitting10. 6-piece breast cut11. Thigh Halver12. Drumstick cut13. Half drum cut

Retail - 11 pieces1. Wing tip cut2. Mid-wing cut3. Anatomical wing cut4. Front half cut5. Either Saddle Splitter for leg quarter

or Leg Processor for whole legs6. Drumstick cut

1 2 3 4 5 6

7 8 9 10 11 12

13 14 15 16 17 18

19 20 21

19

1. Wing tip2. Mid-wing3. Anatomical whole wing4. Silver Dollar Wing5. Drummette6. 2-piece wing - Mid and

drummette7. 2-piece wing - Tip and mid8. Front half with wings9. Front half without wings10. Breast cap11. Split breast cap12. Keel cut13. Vampire cut14. Half chicken15. 6-piece breast16. Saddle17. Saddle without tail18. Leg quarter19. Anatomical leg / whole leg20. Thigh21. Drumstick

Other details and requests

How can we cut your birds?

LINCO Food Systems A/SVestermøllevej 9DK-8380 Trige · DenmarkTel.: +45|86 23 14 55Fax: +45|86 23 14 44Mail: linco@baader.com

www.baader.com

This brochure is current as from the publicati on date and supersedes all previous versions. The English version is perceived as the master document and all other versions are subject to incorrect translati on. The indicated limits of the working ranges and performances may vary as a functi on of the proporti on, quality and nutriti onal conditi ons of the birds. In order to achieve an opti mal result, it is recommended to adjust the machine within the working ranges of the bird sizes mainly to be processed. Illustrati ons and dimensions are approximate and not binding. Subject to design changes in the interest of technical progress. Actual scope of supply is specifi ed in our quotati ons and order confi rmati ons and may diff er from descripti ons and photos of this brochure.

Att enti on! For the illustrati on of the technical details the safety devices and protecti on mechanisms are partly not shown in operati ve conditi on. When operati ng the machine, all corresponding devices and instructi ons referring to the safety of the machine are to be uti lised and/or observed. 01-2016 VER02 EN

ProFlex | Cut-up components