Company Filing History:
Years Active: 2015
Title: Scott Clark - Innovator in Automated Meat Processing
Introduction
Scott Clark is a notable inventor based in Mosgiel, 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
Scott Clark holds a patent for "Carcass cutting methods and apparatus." This invention encompasses 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 processing method involves acquiring carcass portions with a robotic arm, imaging them, and performing cuts without transfer. Another method utilizes a series of processing steps by rotating carcass portions through multiple processing stations, followed by advancing them along a linear conveyor. Additionally, his invention employs clamps to stabilize a saddle section during a flap cut and split pins to position a saddle section for a vertebrae cut. Furthermore, a spinal cord can be removed by applying a pressurized fluid stream against one end and suction at the other end.
Career Highlights
Scott Clark is associated with Robotic Technologies Limited, where he applies his expertise in robotic automation to improve meat processing techniques. His innovative approach has positioned him as a key figure in the industry, contributing to advancements in efficiency and safety.
Collaborations
Scott has collaborated with notable coworkers, including Steven John Fern and Alan Dickie. Their combined efforts in the field of automated meat processing have led to significant advancements and innovations.
Conclusion
Scott Clark's contributions to automated meat processing through his innovative patents and collaborative efforts have made a lasting impact on the industry. His work continues to pave the way for advancements in efficiency and precision in meat processing.