Meyn - 2015 MEYN

• Processing broiler chickens into various cuts for retail or further processing.
• High-volume poultry processing operations requiring automated portioning.
• Food manufacturing facilities producing chicken products such as fillets, wings, and drumsticks.
• Abattoirs and meat packers aiming to increase efficiency and yield in chicken processing.

Typical throughput

For this class of MEYN equipment, throughput can typically range from 6,000 to 8,000 birds per hour, depending on configuration and bird size.

Power supply

Units of this type commonly require a 3-phase electrical supply, often around 400V, with power consumption typically in the range of 7-15 kW, depending on the number of modules.

Footprint

A standalone cut-up line, as described, typically requires a significant operational area, commonly around 10-15 metres in length and 2-3 metres in width.

Suitable bird weight range

This equipment class is designed for processing broilers, typically accommodating a weight range from approximately 1.5 kg to 3.0 kg.

Material construction

Poultry processing equipment is typically constructed from stainless steel for hygiene and durability, particularly in contact areas.

Water consumption

Automated cut-up lines commonly require a consistent supply of potable water for cleaning and operational lubrication, with consumption varying based on line speed and cleaning protocols.

• What maintenance is typically required for a MEYN cut-up line?

  Routine maintenance typically involves daily cleaning, regular inspection and replacement of wear parts such as blades, belts, and bearings, and periodic lubrication of moving components. A preventative maintenance schedule is crucial for optimal performance.

• Can this line be integrated with existing processing equipment?

• What are the typical staffing requirements to operate a line like this?

• What are the key benefits of using an automated chicken cut-up line?

• Are spare parts readily available for MEYN equipment?

Food processing cutters and dicers are valued for consistent product sizing and improved throughput in commercial kitchens and production facilities. Buyers typically prioritise robust construction, ease of cleaning, and reliable blade systems when purchasing used models. The equipment maintains strong reputation for durability across multiple shift operations. Key considerations include motor condition, blade sharpness, and safety guard integrity. Well-maintained units from established manufacturers generally deliver reliable performance at lower capital cost than new alternatives.

General overview for this equipment type