Information
The ideal cut of the midwing (aka center piece, wingette, wing flat) 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, scarcity in skilled workers, and increasing food safety concerns, manual cutting won’t suffice anymore. A higher level of 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. Its automated cutting actions in the ACM line require less (skilled) labor for sorting and rework. This makes the WingMaster ideal for application in the Q-Wing set-up, maximizing the value of each wing part.
In situations where a midwing bone on one side is broken while the other remains A-quality, the WingMaster in a Q-Wing setting can apply selective distribution.
