Foodmate Chicken cut up line

• Processing whole chickens into various cuts for retail or further processing.
• High-volume poultry processing plants requiring automated portioning.
• Food service suppliers preparing chicken products for restaurants and institutions.
• Facilities aiming to improve yield and consistency in chicken portioning.

Typical capacity

For this class of equipment, capacities commonly range from 4,000 to 8,000 birds per hour (BPH), with this unit specified at 6,000 BPH.

Power supply

Units of this type typically require a three-phase industrial power supply, commonly 400V, 50Hz, with specific amperage requirements depending on motor count and size.

Footprint

A complete cut-up line, including multiple modules, typically requires a substantial floor area, often several metres in length and width, depending on configuration.

Materials of construction

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Water usage

Automated poultry processing lines commonly utilise water for cleaning, lubrication, and product handling, requiring adequate water supply and drainage.

Maintenance requirements

Regular cleaning, blade sharpening/replacement, and inspection of moving parts and sensors are typically required to maintain optimal performance and hygiene.

Control system

Modern cut-up lines commonly feature integrated control boxes with HMI (Human-Machine Interface) for operational adjustments and monitoring.

• What types of cuts can this system produce?

  A system with modules such as a wing stretcher, wing cutter, front piece cutter, halving machine, and saddle cutter is designed to produce a range of common chicken portions including wings, front halves, and saddle cuts.

• Is this system suitable for different chicken sizes?

• What spare parts are commonly needed for a used system like this?

• What are the typical installation requirements for a chicken cut-up line?

• How is hygiene maintained with this type of 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.

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