What types of poultry parts can this machine skin?

This model is designed for versatile use, capable of skinning various fresh poultry parts including chicken breast, carcass, thighs, drumsticks, complete legs, and turkey thighs and breasts.

Can this machine handle both dry and wet chilled poultry?

Yes, units of this type are typically engineered to process poultry parts coming from either dry or wet chilling processes.

What is the typical yield performance of this equipment?

Machines in this category are designed to maximise yield by ensuring clean skin removal without significant meat residuals, contributing to increased profitability.

Is this machine safe for operators?

Modern poultry skinning machines, especially those with automatic infeed conveyor belts, are built with operator safety as a priority, often conforming to current CE regulations and other safety standards.

How is the machine cleaned and maintained?

While specific procedures vary, units are generally designed for ease of cleaning, often featuring accessible components and hygienic stainless steel construction to meet food safety standards. Regular maintenance involves checking and replacing wear parts like knives.

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.

Used in poultry processing plants for efficient removal of skin from various chicken and turkey parts.
Applicable for preparing poultry cuts for further processing, such as deboning or portioning.
Suitable for operations requiring high throughput skinning of fresh poultry, whether dry or wet chilled.
Utilised to enhance product quality and yield by cleanly separating skin from sensitive poultry meat.

Cutting width: Typically around 434 mm for this model, allowing for processing of various poultry part sizes.
Footprint (approximate): Units of this type commonly have a width around 850-900 mm and a depth around 1700-1800 mm, including conveyor systems.
Power supply: Industrial poultry processing equipment typically requires a three-phase electrical connection, commonly 400V, 50Hz in the UK.
Material construction: Equipment for food processing is generally constructed from stainless steel for hygiene and durability.
Skinning mechanism: This class of machine typically employs a combination of transport rollers, pressure units, and a specialised knife for optimal skin removal.
Safety features: Units are commonly designed to meet CE regulations and may carry additional safety certifications like GS.

This model is designed for versatile use, capable of skinning various fresh poultry parts including chicken breast, carcass, thighs, drumsticks, complete legs, and turkey thighs and breasts.

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.