What types of poultry parts can this machine skin?

This machine is designed for versatile use, capable of skinning various fresh chicken and turkey parts, including breasts, thighs, drumsticks, and complete legs, whether from dry or wet chilling.

How does this machine ensure high yield?

It achieves high yield through a specialised design, combining a transport roller with a unique tooth-shape, a flexible pressure unit, a spring-loaded knife holder, and a dedicated poultry skinning knife to ensure clean skin removal without meat residuals.

Is this machine safe for operators?

Yes, operator safety is a key feature. The automatic skinning process via the infeed conveyor belt minimises direct interaction, and the machine complies with current CE regulations and holds the GS seal of approval for safety.

What maintenance is typically required for this type of equipment?

Routine maintenance typically involves cleaning, inspection of wear parts like knives and belts, and lubrication. Specific schedules will be detailed in the manufacturer's manual.

Can this machine process both bone-in and boneless poultry parts?

Yes, the description indicates suitability for parts like chicken carcass (with bones) as well as boneless parts such as chicken breast and turkey breast.

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment, photo 1

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment, photo 2

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment, photo 3

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment, photo 4

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment, photo 5

Used 2014 MAJA ESB 4434/1 GV - Skinning Equipment

used Equipment

Available

Verified seller

MAJA - 2014 MAJA ESB 4434/1 GV

Name: 2014 MAJA ESB 4434/1 GV
Brand: MAJA
SKU: 00067
Availability: InStock

Price: Contact seller for price

The Poultry Skinning Machine MAJA ESB 4434/1 GV is suitable for the safe automatic skinning of fresh poultry parts by infeed conveyor belt. It offers the following advantages: - For perfect skinning of poultry parts with excellent yield. - Versatile use, for removing the skin of different parts of chicken and turkey, coming either from dry or wet chilling. - Gentle skinning process, without damages to the sensitive poultry meat and the skin for increased product quality. - Maximum operator safety by automatic skinning through infeed conveyor belt - MAJA Skinning Machine in accordance with current CE regulations. - This machine range is labeled with the GS seal of approval for safety, tested by the German recognized body BGN Wide application range For automatic skinning of fresh poultry cuts coming from dry or wet chilling, e.g.: - Chicken breast - Chicken carcass (with bones) - Chicken thigh, chicken drumstick, complete chicken leg - Turkey thigh - Turkey breast Maximum yield - The combination of transport roller with special tooth-shape, flexible pressure unit, spring-loaded knife holder and the MAJA poultry skinning knife help to maximize the yield. - Thus excellent skinning result and maximum yield, as the skin is always removed in a clean way without any meat residuals. Thus increased profit! Technical Specification: Cutting width 434 mm 17 “ Width with adjustment handle/s 853 mm 33.6 “ Depth with discharge conv. belt 1757 mm 69 “ Height 1242 mm 49 “ Electrical connection 0,55 + 0,88 kW, 3AC/50Hz/400V 0.7 + 1.2 h.p., 208-230/460v / 60Hz Compressed air connection 3/8'' rapid coupling Weight 290 kg (638 lbs)

Warsaw, Poland

6,117 km away

Model Number

ESB 4434/1 GV

Stock Number

00067

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Automated skinning of various fresh poultry parts such as chicken breast, thigh, and drumstick.
Processing turkey parts, including thighs and breasts, for further culinary use.
Preparing poultry cuts from both dry and wet chilling systems.
Enhancing product quality by gently removing skin without damaging sensitive meat.
Maximising yield in poultry processing operations by efficient skin removal.

Typical throughput: For this class of equipment, throughput can vary significantly based on product size and operator efficiency, but units often process several hundred to over a thousand pieces per hour.
Power supply: Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.
Material construction: Equipment for food processing is generally constructed from stainless steel for hygiene and durability.
Infeed method: This model features an automatic infeed conveyor belt for continuous operation.
Skinning method: Utilises a combination of transport rollers, a flexible pressure unit, and a spring-loaded knife holder for clean skin removal.
Safety features: Commonly includes features for maximum operator safety, such as automatic skinning via conveyor and adherence to CE regulations.
Footprint: Dimensions for poultry skinning machines vary, but buyers should anticipate a footprint requiring adequate space for operation and maintenance access.

This machine is designed for versatile use, capable of skinning various fresh chicken and turkey parts, including breasts, thighs, drumsticks, and complete legs, whether from dry or wet chilling.

Skinning equipment for meat and poultry processing is valued for reliability and consistent performance in high-volume operations. Buyers typically prioritise machines with robust construction, efficient blade systems, and straightforward maintenance access. Key considerations when purchasing used units include blade condition, operational wear on critical components, and compatibility with existing line speeds. Industry sentiment favours equipment from established manufacturers known for durability. Proper servicing history and functionality verification remain essential factors before purchase.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.