Meyn - 2010 MEYN Cropper

• Automated removal of the crop and trachea from poultry carcases during processing.
• Ensuring hygiene and preventing contamination in poultry slaughtering lines.
• Preparing carcases for subsequent evisceration and further processing stages.
• Maintaining product quality by minimising neck skin damage and associated weight loss.

Typical capacity

For this class of equipment, capacities commonly range from 6,000 to 13,500 birds per hour, depending on the specific configuration and line speed.

Power supply

Typically requires a 3-phase electrical supply, commonly 400V, 50Hz, with a power consumption that varies by motor size and operational load.

Construction material

Units of this type are predominantly constructed from stainless steel for hygiene and corrosion resistance in wet processing environments.

Water consumption

Water is typically used for cleaning and lubrication, with consumption varying based on operational hours and cleaning cycles.

Air consumption

Pneumatic components may require a compressed air supply, commonly at 6 bar, for actuation and control functions.

Maintenance requirements

Regular cleaning, inspection of probes and support blocks, and periodic replacement of wear parts such as seals and bearings are typically required.

• What is the primary function of a poultry cropper?

  A poultry cropper is designed to automatically remove the crop (a pouch in the oesophagus) and trachea from poultry carcases, which is a critical step in poultry processing to ensure hygiene and prepare the bird for evisceration.

• Why is the neck support block important in a cropper?

• Can this machine handle different bird sizes?

• What kind of maintenance does a cropper require?

• Is this equipment suitable for integration into an existing processing line?

Slaughtering equipment holds strong reputation for durability and consistent performance when properly maintained. Buyers typically value models from established manufacturers known for reliable construction. When purchasing used units, inspectors should prioritise equipment condition, sanitation compliance, and maintenance history. Key strengths include robust build quality, availability of spare parts, and established service support within the meat processing industry. Potential buyers should verify compliance with current food safety regulations and assess wear on critical components before commitment.

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