Nordischer Maschinenbau Rud.baader Gmbh + Co Kg

Sigurd Richartz

Andreas Landt

Helmut Kunig

Holger Jordan

Archie P McFarland

A method for gaining the remaining meat from the bones of cutlet strings or racks and a separating apparatus for carrying out this method are described. The separating apparatus essentially comprises a hollow drum (1) having a perforated outer surface (7), on which a compression belt (2) partially wrapped around said drum (1) is held under pressure. The hollow drum (1) includes a groove (8) in its central region which extends radially and around said drum and comprises perforated limiting faces. The cross-section of the groove (8) essentially corresponds to that of the bone string to be processed.

Method and separator apparatus for gaining remaining meat from bone

An apparatus for removing skin from the bodies of body parts of slaughtered poultry is described. The apparatus comprises a skin entraining means (2) having a non-skid or 'gripping' outer surface (13) and a pressing means (4) with a knife (3), which is arranged spaced from the outer surface (13) by a gap. An auxiliary conveying means is located above the knife (3) which consists of at least one rotary member (19, 20) driven in the opposite sense to the skin entraining means (2) and has a protruding helical web (21, 22) around its circumference.

Apparatus for removing the skin from the bodies of slaughtered poultry

In a method for mechanically gaining flesh from poultry bodies and an apparatus for carrying out this method, a series of tools are employed that are arranged along a conveyor (1) which has supporting elements (4) for supporting poultry bodies (58). These tools are formed with the aim of achieving a high quality end product at a high yield that is appealing to the eye. The processing of the poultry bodies (58), which are conveyed and securely held by the supporting elements (4), is performed sequentially using controllable scraping elements, stop elements, scraping blades, knives and strippers which loosen the connection between the skeleton (69) and the fillet flesh in a specific order.

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Lubeck, Germany

Sigurd Richartz