Information
The ideal midwing cut should achieve perfect skin coverage while balancing the skin integrity of the adjacent drumette piece. At the same time, the cut should be fully anatomical, not splitting any bone.
Taking into account the growing customer demand, as well as scarcity in skilled workers, and increasing food safety concerns, manual cutting won’t suffice anymore. Automation is the only answer to process large quantities of midwing pieces.
The WingMaster second joint wing cutter, as a module in the ACM cut-up system, succeeds brilliantly in mechanically reproducing the skilled movements of a manual cut. The result is a precisely, anatomically cut midwing with an excellent presentation, and with higher yield for the poultry processor.
Q-Wing
The WingMaster can handle wings with or without wing tips. Based on quality, such as a broken wing, the left and right wing of a product can be distributed selectively. It can also be bypassed without the need for shackle turning. Its automated cutting actions in the ACM line don’t need any staff and require less labor for sorting and rework. This makes the WingMaster also ideal for application in the Q-Wing set-up, maximizing the value of each wing part.
