Alan Dickie

Title: Alan Dickie - Innovator in Automated Meat Processing

Introduction

Alan Dickie is a notable inventor based in Dunedin, New Zealand. He has made significant contributions to the field of automated meat processing through his innovative methods and apparatus. His work focuses on enhancing efficiency and precision in the meat processing industry.

Latest Patents

Alan Dickie holds a patent for "Carcass cutting methods and apparatus." This patent outlines methods of automated meat processing, including an end-to-end processing method. In this method, carcasses are cut into major portions at a first robotic processing station and into minor portions at robotic processing sub-stations. One of the processing methods involves acquiring carcass portions with a robotic arm, imaging them, and performing cuts without transfer. Another method features a series of processing steps where carcass portions are rotated through multiple processing stations, followed by advancement along a linear conveyor. Additionally, his patent describes the use of clamps to stabilize a saddle section during a flap cut and the application of split pins for positioning during a vertebrae cut. Furthermore, a method for spinal cord removal is detailed, which involves applying a pressurized fluid stream against one end of the spinal cord while suction is applied at the other end.

Career Highlights

Alan Dickie is associated with Robotic Technologies Limited, where he continues to develop and refine his innovative techniques in meat processing. His work has the potential to revolutionize the industry by improving the speed and accuracy of meat processing operations.

Collaborations

Alan collaborates with talented individuals such as Steven John Fern and Scott Clark, who contribute to the advancement of technology in the field.

Conclusion

Alan Dickie's contributions to automated meat processing through his innovative patents demonstrate his commitment to enhancing industry standards. His work not only improves efficiency but also sets a new benchmark for future developments in meat processing technology.