EP4498819A1 - Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale - Google Patents

Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale

Info

Publication number
EP4498819A1
EP4498819A1 EP22717198.0A EP22717198A EP4498819A1 EP 4498819 A1 EP4498819 A1 EP 4498819A1 EP 22717198 A EP22717198 A EP 22717198A EP 4498819 A1 EP4498819 A1 EP 4498819A1
Authority
EP
European Patent Office
Prior art keywords
knife
cutting
unit
abdominal skin
support
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP22717198.0A
Other languages
German (de)
English (en)
Inventor
Torben Andersen
Bendt Soerensen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Baader Food Systems Denmark AS
Original Assignee
Baader Food Systems Denmark AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Baader Food Systems Denmark AS filed Critical Baader Food Systems Denmark AS
Publication of EP4498819A1 publication Critical patent/EP4498819A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/06—Eviscerating devices for poultry
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0046—Support devices

Definitions

  • the invention relates to a device, designed and set up for cutting open a slaughtered poultry carcass that is suspended on legs and already cut free in the area of the cloaca to form a cloacal opening, comprising a support device for holding and positioning the poultry carcass during cutting, a clamping device with a clamping device for tensioning of abdominal skin of the poultry carcass, and a separating device with at least one cutting knife, which is designed and set up to make a longitudinal cut in the taut abdominal skin of the poultry carcass between the cloacal opening and a tip of a sternum of the poultry carcass.
  • the invention relates to a method for cutting open a slaughtered poultry carcass that is suspended by the legs and already cut free in the area of the cloaca to form a cloacal opening, comprising the steps: holding and positioning a poultry carcass fed into a device for cutting open the poultry carcass by means of a support device, Tensioning abdominal skin of the poultry body by means of a tensioning device of a tensioning device by increasing the distance between the abdominal skin and viscera located in an abdominal cavity of the poultry body, and making a longitudinal incision in the tense abdominal skin of the poultry body between the cloacal opening and a tip of a sternum of the poultry body by means of a Separating knife of a separating device.
  • slaughtered poultry particularly slaughtered chickens
  • the slaughtered poultry carcasses are transported hanging in shackles by their legs using a conveyor.
  • the cloaca is cut out in such a way that the connection between the intestine and the cloaca is cut out of the abdominal wall, so that the free end of the intestine with the cloaca hangs out of the then opened poultry body, while the other end of the intestine is still attached depends on the entrails package.
  • the cloaca free By cutting the cloaca free, the cloacal opening is created, which allows access to the abdominal cavity.
  • this cloacal opening is not yet large enough to be able to insert the tools for automatically removing the intestines into the abdominal cavity, which is why the cloacal opening must be enlarged.
  • the generic device is used for this purpose.
  • the poultry carcass to be processed whose legs still hang in shackles, is held in the correct position by the support device.
  • the poultry body is aligned and fixed with its back to the device, head down and tail up.
  • the abdominal skin is loaded in a vertical direction by the underlying viscera, causing the abdominal skin to fit tightly to the viscera.
  • the tensioning device is designed to be inserted into the cloaca opening. By means of the tensioning device, the abdominal skin can be tensioned from the inside, for example by lifting it upwards in order to create a distance from the intestines.
  • a knife is used, which penetrates from above through the abdominal skin into the abdominal cavity in order to make the longitudinal incision between the cloacal opening and the tip of the breastbone.
  • a knife is used, which penetrates from above through the abdominal skin into the abdominal cavity in order to make the longitudinal incision between the cloacal opening and the tip of the breastbone.
  • the clamping means is designed as a knife carrier on which the cutting knife is pivotally mounted to form a unit with the knife carrier, the cutting knife being moved relative to the knife carrier from a waiting position in which the Cutting knife is arranged completely covered within the knife carrier, in a cutting position in which the cutting knife protrudes at least partially from the knife carrier, and is designed and set up to be movable back.
  • a preferred development of the device is characterized in that the unit designed and set up for tensioning and cutting the abdominal skin is designed and set up for insertion into an abdominal cavity through the cloacal opening and the cutting knife is positioned when the unit is inserted into the Abdominal cavity and when tensioning the abdominal skin by means of the knife carrier is in the waiting position, and the cutting knife can be moved into the cutting position when the knife carrier reaches a final tensioning position.
  • This means that the unit can be immersed and clamped using the unit safely and quickly, since the cutting knife is non-functional, namely completely covered, during these steps.
  • the final clamping position may vary.
  • the knife holder starting from the cloacal opening, reaches the tip of the sternum and is raised upwards in order to maximize the distance between the abdominal skin and the intestines.
  • the cutting knife can be moved out of the knife holder, whereby the cutting knife pierces the abdominal skin and cuts open the connection between the cloacal opening and the tip of the breastbone.
  • the unit and in particular the cutting knife are designed and set up to carry out the longitudinal cut from the inside of the abdominal skin, starting from the tip of the breastbone up to the cloacal opening.
  • this cut which is predetermined by the design, from the inside and starting from the tip of the breastbone in the direction of the cloacal opening, a precise and product-friendly cutting of poultry carcasses of different sizes in the required number is guaranteed.
  • the knife carrier is essentially L-shaped with a longer leg and a shorter leg, with a slot being formed at least in the shorter leg in which the cutting knife is positioned.
  • the design of the knife holder which approximates an L-shape, enables in a simple manner, on the one hand, the complete concealment of the cutting knife in the knife holder for inserting the knife holder with the cutting knife into the abdominal cavity and for tensioning the abdominal skin, on the one hand, and, on the other hand, releasing the cutting knife to cut open the abdominal skin.
  • the longer leg is aligned essentially vertically in a starting position (position in which the device waits for a poultry carcass to be processed) of the knife carrier. In the starting position, the shorter leg extends essentially horizontally to the longer leg.
  • the two legs are particularly preferably aligned with one another at an angle ⁇ between 5° and 45° to the vertical.
  • the knife carrier is in the starting position positioned above the poultry carcass to be processed between the legs. For processing, the knife carrier is first lowered. Due to the angled design of the knife carrier, the knife carrier with the shorter leg or its free end is immersed in the cloacal opening at an angle of 5° to 45° to the vertical, which ensures safe and reliable insertion as well as safe and reliable movement of the knife carrier within the abdominal cavity, namely in particular starting from the cloacal opening towards the tip of the sternum.
  • the slot extends from the free end of the short leg in the longitudinal direction into the area of the long leg, with the cutting knife being rotatably mounted within the slot in the area of the long leg.
  • a preferred embodiment of the device is characterized in that the longer leg of the knife carrier is arranged with an end opposite the shorter leg on an actuating arm which is mounted on a sliding sleeve.
  • the knife carrier can also be arranged directly on the sliding sleeve via the longer leg.
  • the cutting knife is moved relative to the knife carrier by means of a control roller, which is guided within a control cam, from the waiting position, in which the cutting knife lies completely within the slot, into the cutting position in which the cutting knife is connected to at least one free tip of the free end of the cutting knife stands outside the slot and is designed to be movable back.
  • the control roller in active connection with the control cam, ensures simple, robust and safe control of the cutting knife. Any other control body can be used instead of the control roller.
  • the cutting knife can also be controlled using a pneumatic drive/pneumatic cylinder or the like.
  • the longer leg is arranged on the actuating arm so that it can rotate about its longitudinal axis.
  • the then hollow-shaped leg is rotatably mounted on an axis and can be rotated about its longitudinal axis by means of suitable actuating elements.
  • a gear and toothed rail construction can be used as an actuator for rotating the knife carrier around the longitudinal axis.
  • a control roller with a corresponding control cam can also be provided.
  • the use of a pneumatic drive/pneumatic cylinder, servo motors, stepper motors or the like can also be used for control.
  • the actuating arm can also be mounted on the sliding sleeve with a ball joint or the like in order to ensure the degrees of freedom to move the knife carrier within the abdominal cavity, on the one hand, starting from the cloacal opening towards the tip of the sternum and back and/or on the other hand laterally within the abdominal cavity - namely to move back and forth across an imaginary connecting line between the cloacal opening and the tip of the sternum.
  • the knife carrier is designed to be flattened at least in the area of the shorter leg on an upper side facing the inside of the abdominal skin.
  • the knife carrier is semicircular in cross section on an underside facing away from the top.
  • the knife carrier can be moved vertically up and down by means of a first control roller, which is guided within a control cam, for diving into the cloacal opening and emerging again from the abdominal cavity, and by means of a second one Control roller, which is guided within a control curve, is designed and set up to be movable horizontally within the abdominal cavity between the taut abdominal skin and the intestines, starting from the cloacal opening towards the tip of the sternum and back.
  • the first control roller is preferably arranged on a sliding sleeve.
  • the second control roller is preferably arranged on the actuating arm. Any other control body can be used instead of the control rollers.
  • the knife carrier can also be controlled using a pneumatic drive/pneumatic cylinder or the like.
  • a preferred embodiment of the device is characterized in that the knife carrier, which includes a probe head at a free end of the shorter leg, can be controlled vertically in such a way that the probe head can be positioned either above or below the fat layer located between the abdominal skin and the intestines.
  • the probe head which is preferably designed on the underside of the hemispherical and flat on the upper side, is designed and set up, on the one hand, for scraping along the inside of the abdominal skin and for displacing the fat layer and/or the intestines and, on the other hand, for palpating the tip of the breastbone, starting from a straight cut to be able to carry out precisely from the tip of the sternum in the direction of the cloacal opening to the end of the cutting knife on the side opposite the tip of the cutting knife.
  • a straight cut a curved cut is also possible.
  • the knife carrier and the cutting knife have a curved, sickle-shaped design, with the slot in the knife carrier also having a corresponding curvature in order to be able to accommodate the curved cutting knife.
  • a curved slot can also be formed in a linearly designed and aligned knife carrier.
  • the support device is designed and set up to hold and position the poultry carcass and can have different embodiments.
  • the support device can be designed in one piece or in several parts.
  • the support device can form one or more support points on the poultry body.
  • Particularly preferred is an embodiment which is characterized in that the support device has a support ring that can be moved at least vertically up and down and can be placed over the tail area of the poultry body from above between the legs and two support rings that can be moved at least vertically up and down and rest against the area of the hips from below Includes support hooks.
  • the support ring is designed to enclose and rest all around the poultry body in the area of the stomach set up and includes two side support brackets, which are connected via a connecting rod that is arrow-shaped.
  • the support ring serves, on the one hand, to hold and fix the poultry carcass in the desired cutting position and, on the other hand, cooperates with a support plate described below to press the tail of the poultry carcass into its original position, in which there is free access to the cloacal openings.
  • the support hooks are designed and set up to rest on the thighs of the poultry bodies in their hip area and can be controlled individually or - preferably - together, separately from the support ring.
  • the support ring can be moved from an upper position down into the support position and back.
  • the or each support hook can be moved from bottom to top into the support position and back.
  • the support ring on the one hand and the or each support hook on the other hand are designed and set up to be movable by means of a control roller which is guided within a control cam.
  • the support ring is preferably arranged on a sliding sleeve.
  • the control roller is in turn arranged on the sliding sleeve.
  • the design of the support hooks, which are arranged on a common sliding sleeve on which the corresponding control roller is arranged, is corresponding. Any other control body can be used instead of the control rollers.
  • the support ring and the support hooks can also be controlled using a pneumatic drive/pneumatic cylinder or the like.
  • a device is particularly advantageous, which is characterized in that a support plate is arranged in the area of the support device, which is designed and set up to be movable from a waiting position into a support position and back.
  • the support plate is designed and set up in particular to cooperate with the previously described support ring in order to press the poultry carcass outwards in a horizontal direction - that is, away from the device. Because the support ring rests against the poultry body in the upper area of the abdomen and holds the poultry body, the support ring forces the tail into a position that is also directed outwards (corresponds to the original position of the tail), so that access to the cloacal opening is free from above is.
  • the support plate is expediently arranged in the area of the support hooks and by means of a control roller, which is guided within a control cam, from the waiting position in the direction of the poultry carcass to be processed into the support position and movable back.
  • the support plate is assigned an actuating arm, at the free end of which the control roller is arranged. Any other control body can be used instead of the control roller.
  • the support plate can also be controlled using a pneumatic drive/pneumatic cylinder or the like.
  • An advantageous embodiment is characterized in that the support device and the unit formed by the clamping device and the separating device are arranged on a substantially vertically oriented slide rod.
  • Two sliding rods are particularly preferably provided, on or on which the sliding sleeves are movably arranged.
  • the support device with the unit formed by the clamping device and the separating device can be designed and set up as a single device, for example permanently installed along the transport path of the poultry carcasses.
  • a device which is characterized in that at least one support device and at least one unit formed from a clamping device and a separating device is arranged via the respective slide rod(s) on a carousel conveyor which can be driven in rotation about a substantially vertically oriented axis of rotation, with spaced between two mutually arranged carousel disks, to which the or each slide rod is attached, stationary control cams for the control rollers are arranged.
  • the carousel discs are driven in a rotating manner.
  • the sliding rods are fixed but detachable on the carousel discs.
  • the control rollers run in the (stationary) control cams and thereby control the knife carrier, the cutting knife, the support ring, the support hooks and the support plate. It is even more advantageous if several support devices with the corresponding units are attached to the circumference of the carousel conveyor or, more precisely, to the carousel disks.
  • a preferred development is characterized in that the entire arrangement consisting of the carousel conveyor and each support device as well as each unit formed by the clamping device and separating device is designed and set up to be vertically movable up and down. This means that the entire device can be easily and quickly adapted to different sizes of poultry carcasses.
  • the object is also achieved by a method with the steps mentioned at the beginning, which is characterized in that the cutting knife, together with a knife carrier as a clamping means, is introduced together as a unit through the existing cloacal opening into the abdominal cavity, the cutting knife moving during the insertion movement of the unit into the abdominal cavity within the knife holder in a waiting position completely covered by the knife holder, the abdominal skin is tensioned by means of the unit by moving the unit upwards with the completely covered separating knife to increase the distance of the abdominal skin to the viscera, and then the longitudinal cut from the inside into the taut abdominal skin for cutting open the poultry body between the cloacal opening and the tip of the breastbone is carried out by moving the cutting knife from the waiting position into a cutting position in which the cutting knife protrudes at least partially from the knife holder.
  • the unit is first lowered essentially vertically downwards through the cloacal opening into the abdominal cavity, so that the unit is located below the abdominal skin and above the viscera, the unit then being moved essentially horizontally from the cloacal opening towards the tip of the sternum until the free end of the unit reaches the top of the sternum.
  • the unit is immersed at least with its free end from above through the cloacal opening into the abdominal cavity and is then moved within the abdominal cavity below the abdominal skin towards the tip of the sternum.
  • the free end of the unit meets the tip of the sternum.
  • the cutting knife is moved from the waiting position into the cutting position, whereby the cutting knife pushes through the abdominal skin in the area of the tip of the sternum and cuts the abdominal skin starting from the tip of the sternum in the direction of the cloacal opening.
  • the cutting knife pivots around a bearing point on the knife carrier. This makes a straight longitudinal incision through the abdominal skin.
  • a curved incision can also be made, for example to prevent abdominal fat, which is located between the abdominal skin and the intestines, especially in the stomach area, from being cut.
  • the unit or a free end thereof can be inserted vertically into the cloacal opening.
  • the unit dips into the cloacal opening with its free end at an angle ⁇ between 5° to 45° to the vertical.
  • the unit is particularly preferably moved upwards during the cutting of the abdominal skin. This allows the tension of the already pre-tightened abdominal skin to be increased even further, making cutting open easier. Particularly advantageously, the clamping and cutting take place in one superimposed movement. However, there is also the possibility that the abdominal skin is tensioned, then the cutting takes place and only after the abdominal skin has been completely cut open between the tip of the breastbone and the cloacal opening is the unit moved back up out of the abdominal cavity.
  • the unit is additionally moved back and forth laterally within the abdominal cavity, namely transversely to an imaginary connecting line between the cloacal opening and the tip of the sternum.
  • This means that the unit is lowered at least with its free end through the cloacal opening into the abdominal cavity, preferably either between the abdominal skin and a layer of fat or between the layer of fat and the intestines, then moved towards the tip of the breastbone, and before reaching the tip carries out the lateral movement to the left and/or right in order to loosen the tissue connections of the fat layer to the abdominal skin and/or to the viscera by scraping, thereby reducing the resistance when removing the viscera from the abdominal cavity.
  • the fat layer left on the poultry body in the area of the abdominal skin or on the intestines, especially on the stomach can be specifically and precisely determined and selected.
  • the poultry carcass before inserting the unit into the cloacal opening, the poultry carcass is pressed in a horizontal direction away from the device and against a support ring of the support device by means of a support plate in order to move the tail of the poultry carcass out of the area of the cloacal opening.
  • the position of the cloacal opening is controlled in relation to the position of the free end of the unit by the support ring holding the poultry carcass and the poultry carcass being subjected to a force in the direction against the support ring by means of the support plate.
  • the height of the device as a whole is adjusted in order to be able to process poultry carcasses of different sizes. This adjustment occurs when the device is adjusted to a changed size of the poultry carcasses to be processed.
  • the adjustment not only the support device and the unit consisting of the clamping device and the separating device are adjusted, but also a carousel conveyor on which the or each support device and the or each unit are arranged.
  • the carousel conveyor also includes control cams in which control rollers are guided to control the individual components. With the described adjustment of the device as a whole, the control cams are also adjusted with regard to the vertical position.
  • the method is particularly preferably carried out with a device according to one or more of claims 1 to 20.
  • FIG. 1 shows a schematic representation of the device according to the invention with a unit formed from a separating device and a clamping device in the starting position, in which the separating knife is arranged within the knife carrier, in a side view,
  • FIG. 2 shows the device according to FIG. 1 with the cutting knife in the cutting position
  • FIG. 3 shows the device according to FIG. 1 in a front view
  • FIG. 4 is an enlarged view of the unit according to FIG. 1,
  • Fig. 5 is an enlarged view of the unit according to Figure 2
  • Fig. 6 is a schematic representation of a poultry carcass to be processed in partial section.
  • the device shown and according to the invention is used to cut open a slaughtered poultry body that is suspended by legs and already cut free in the area of the cloaca to form a cloacal opening, which is positioned and fixed in the area of the device with its back to the device, head down and tail up.
  • the device 10 shown in the drawing is designed and set up for cutting open a slaughtered poultry body 14 that is suspended on legs 11 and has already been cut free in the area of the cloaca 12 to form a cloacal opening 13 and includes a support device 15 for holding and positioning the poultry body 14 during cutting , a tensioning device 16 with a tensioning device 17 for tensioning abdominal skin 18 of the poultry body 14, and a separating device 19 with at least one separating knife 20, which is used to carry out a longitudinal cut Ls, Gs in the tensioned abdominal skin 18 of the poultry body 14 between the flap opening 13 and a tip 21 of a breastbone 22 of the poultry body 14 is formed and set up.
  • the poultry body 14 has its back 23 directed towards the device 10.
  • the relative speed between the poultry carcass 14 to be processed and the device 10 or parts thereof, namely in particular the support device 15, the tensioning device 16 and the separating device 19, is preferably zero.
  • This device 10 is characterized according to the invention in that the clamping means 17 is designed as a knife carrier 23, on which the cutting knife 20 is pivotally mounted to form a unit 24 with the knife carrier 23, the cutting knife 20 being moved relative to the knife carrier 23 from a waiting position the cutting knife 20 is arranged completely covered within the knife carrier 23, into a cutting position in which the cutting knife 20 protrudes at least partially from the knife carrier 23 and is designed and set up to be movable back.
  • the clamping means 17 is designed as a knife carrier 23, on which the cutting knife 20 is pivotally mounted to form a unit 24 with the knife carrier 23, the cutting knife 20 being moved relative to the knife carrier 23 from a waiting position the cutting knife 20 is arranged completely covered within the knife carrier 23, into a cutting position in which the cutting knife 20 protrudes at least partially from the knife carrier 23 and is designed and set up to be movable back.
  • two or more cutting knives 20 can also be provided.
  • the relative movement between the cutting knife 20 and the knife carrier 23 can also be generated in another way, for example by means of a linearly movable knife that can be controlled by means of a pneumatic cylinder or the like.
  • the term “longitudinal incision” describes all cuts that essentially extend from the cloacal opening 13 to the tip of the sternum 22 or vice versa.
  • straight longitudinal cuts Ls and curved longitudinal cuts Gs are longitudinal cuts in the sense of the invention.
  • the unit 24 designed and set up for tensioning and cutting the abdominal skin 18 is designed and set up for insertion into an abdominal cavity 25 through the cloacal opening 13.
  • the unit 24 is a multifunctional unit 24 and as such is designed and set up for tensioning the abdominal skin 18 and for cutting it open and optionally also for scraping within the abdominal cavity 25.
  • the cutting knife 20 is in the waiting position when the unit 24 is inserted into the abdominal cavity 25 and when the abdominal skin 18 is tensioned by means of the knife carrier 23 or the unit 24.
  • at least all areas of the cutting knife 20 designed and/or suitable for cutting/cutting are hidden within the knife carrier 23, i.e. covered (see in particular Figures 1 and 4).
  • the final clamping position may vary. Ideally, this is achieved when the unit 24 stands with a free end 26 in the area of the tip 21 of the sternum 22.
  • the dashed line indicates the course of movement Bv of the free end 26 of the unit 24.
  • the position of the unit 24 shown in FIG. 1 is an example of the final clamping position. Alternatively, the final clamping position can also be reached before or after.
  • Figure 2 it can be seen schematically from the dashed line for the course of movement BV that when the final/optimal clamping position is reached, the cutting knife 20 is designed to be movable relative to the knife carrier 23.
  • the unit 24 and in particular the cutting knife 20 is designed and set up to carry out the longitudinal cut from the inside of the abdominal skin 18, starting from the tip 21 of the breastbone 22 up to the cloacal opening 13.
  • the unit 24 can be inserted into the cloacal opening 13 at least with the free end 26 and can be moved below the abdominal skin 18 in the direction of the tip 21 of the sternum 22.
  • the cutting knife 20 is shielded and protected within the knife carrier 23.
  • the cutting knife 20 has a sharp cutting edge 27 for cutting on the side facing away from the knife carrier 23, which preferably extends over a longer section of the free end 26 of the unit 24.
  • the free end 28 of the cutting knife 20 is preferably also sharp-edged and/or pointed in order to be able to penetrate through the abdominal skin 18 from the inside.
  • the cutting edge 27 can also be blunt, for example rounded or the like, while retaining the sharp/pointed end 28 of the cutting knife 20.
  • the cutting edge 27 and the free end 28 of the cutting knife 20 are covered within the knife carrier 23 in the waiting position or shielded by the knife carrier 23.
  • the knife carrier 23 can take on different shapes and designs and is preferably essentially L-shaped with a longer leg 29 and a shorter leg 30, with a slot 31 being formed at least in the shorter leg 30, in which the cutting knife 20 is positioned.
  • the slot 31 extends from the free end 26 of the unit 24 or the short leg 30 in the longitudinal direction into the area of the long leg 30.
  • the cutting knife 20 is positioned within the slot 31, the cutting knife 20 has a corresponding or adapted L-shape.
  • the cutting knife 20 is rotatably mounted about an axis of rotation D within the slot 31 in the area of the long leg 29.
  • the legs 29, 30 can be connected to one another in an articulated manner.
  • the legs 29, 30 are preferably rigidly connected to one another and formed in one piece.
  • the shorter leg 30 can be aligned at any angle to the longer leg 29.
  • a clear L-shape is also possible, such that the angle ⁇ to the vertical is 90°.
  • the two legs 29, 30 are preferably aligned with one another at an angle ⁇ between 5° and 45° to the vertical.
  • the longer leg 29 is essentially vertically aligned.
  • the shorter leg 30 particularly preferably runs at an angle ⁇ of 45° to the vertical.
  • the knife carrier 23 can be arranged directly on a carrier or the like of the device 10 or preferably on a slide rod 32 or several slide rods 32 of the device 10.
  • the longer leg 29 of the knife carrier 23 is preferably arranged with an end opposite the shorter leg 30 on an actuating arm 33 which is mounted on a sliding sleeve 34.
  • the sliding sleeve 34 is designed to be linearly movable along the or each sliding rod 32.
  • the actuating arm 33 and thus also the knife carrier 23 is designed to be movable in at least two degrees of freedom, such that the knife carrier 23 together with the cutting knife 20 mounted on the knife carrier 23 in a vertical plane (spanned by the x and y axes according to FIG. 1) can be moved up and down (in the y direction) and back and forth (in the x direction).
  • the adjusting arm 33 is arranged on the sliding sleeve 34.
  • the actuating arm 33 can be attached to the sliding sleeve 34, for example, by means of a joint 35, which ensures a pivoting movement about a pivot axis S for horizontal adjustability.
  • the knife carrier 23 can be moved vertically up and down by means of a first control roller 36, which is guided within a control cam 37, for immersion into the cloacal opening 13 and emerging again from the abdominal cavity 25.
  • the control roller 36 is arranged on the sliding sleeve 34.
  • the vertical adjustment of the knife carrier 23 (in the y direction) can be achieved by the course of the control cam 37 and the guidance of the control roller 36 in the control cam 37.
  • a second control roller 38 which is guided within a control cam 39, the knife carrier 23 can be moved horizontally within the abdominal cavity 25 between the taut abdominal skin 18 and the intestines 40, starting from the abdominal opening 13 in the direction of the tip 21 of the breastbone 22 and back trained and established.
  • control roller 38 is arranged on the actuating arm 33 at the end opposite the joint 35.
  • the horizontal adjustment of the knife carrier 23 (in the x direction within the plane spanned by the x and y axes) can be achieved.
  • the cutting knife 20 is moved relative to the knife carrier 23 from the waiting position in which the cutting knife 20 lies completely within the slot 31 by means of a control roller 41, which is guided within a control cam 42 (see in particular Figures 1 and 4), into the cutting position in which the cutting knife 20 has at least one free tip 43 of the free end 28 of the cutting knife 20 is outside the slot and designed to be movable back (see in particular Figures 2 and 5).
  • an actuating arm 44 is provided, which on the one hand is connected to the cutting knife 20 in the area of storage of the cutting knife 20 on the knife body 23, and on the other hand has the control roller 41 at an end opposite the cutting knife 20.
  • the connection between the knife carrier 23 and the actuating arm 33 can be firm and rigid.
  • the knife carrier 23 can also be designed to be movable relative to the actuating arm 33.
  • the longer leg 29 of the knife carrier 23 can be arranged on the actuating arm 33 so that it can rotate about its longitudinal axis.
  • the knife carrier 23 with the cutting knife 20 can be adjusted to an additional degree of freedom, such that the knife carrier 23 with the cutting knife 20 is in a horizontal plane (including in Figure 1 and in Figure 6 in the x and z axis spanned plane) is movable.
  • the additional degree of freedom allows the knife carrier 23 with the cutting knife 20 to be moved back and forth laterally within the abdominal cavity 25, for example to oscillate back and forth between points A, B and C within the abdominal cavity 25.
  • the knife carrier 23 can have different designs and shapes.
  • the knife carrier 23 is designed to be flattened at least in the area of the shorter leg 30 on an upper side facing the inside of the abdominal skin 18.
  • the flattening i.e. a flat surface, can extend into the area of the longer leg 29 and into it.
  • the knife holder 23 includes a probe 45.
  • the probe 45 is hemispherical and is set up to sense the tip 21 of the sternum 22.
  • the height at which the probe 45 can be moved within the abdominal cavity 25 can be changed, for example, by means of the control roller 36, so that the probe 45 can be positioned either above or below the fat layer located between the abdominal skin 18 and the intestines 40.
  • the support device 15 preferably includes a support device that can be moved at least vertically up and down and can be placed over the tail area of the poultry body 14 from above between the legs 11
  • Support ring 46 and two support hooks 47, 48 which can be moved at least vertically up and down and rest against the hips from below.
  • the support ring 46 is arranged on a sliding sleeve 49 which is guided on the or each sliding rod 32.
  • a control roller 50 is arranged on the sliding sleeve 49 and is guided in a control cam 51.
  • the support ring 46 is designed to be closed starting from the sliding sleeve 49 and is preferably designed just below the tail 52 for circumferential contact with the poultry body 14 (see in particular Figures 4 and 5).
  • the support hooks 47, 48 are preferably arranged on a common sliding sleeve 53, which is guided on the or each sliding rod 32.
  • a control roller 54 is arranged on the sliding sleeve 53 and is guided in a control cam 55.
  • the support hooks 47, 48 can be arranged directly on the sliding sleeve 53.
  • the support hooks 47, 48 are preferably arranged on a support flange 56. Elongated holes 57 are formed in the support flange 56, in which the support hooks 47, 48 are adjustable and releasably fastened.
  • a support plate 58 is arranged, which is designed and set up to be movable from a waiting position (shown in dashed lines in Figures 1 and 2) into a support position (shown in Figure 1) and back .
  • the poultry body 14 - preferably just below the tail 52 - can be subjected to a force, namely against the resistance of the support ring 46, such that the tail 52 to release the cloaca opening 13 to the device 10 or more precisely to the sliding sleeve 49 of the support ring 46 can be moved.
  • the support plate 58 arranged in the area of the support hooks 47, 48 can be moved from the waiting position in the direction of the poultry carcass 14 to be processed into the support position and back by means of a control roller 59, which is guided within a control cam 60.
  • an actuating arm 61 is provided, which is arranged at one end on the support plate 58 and at the opposite end of which the control roller 59 is arranged.
  • the support plate 58 is articulated in the area of the support flange 56, spaced from the sliding sleeve 53, such that the support plate 58 is aligned essentially vertically in its support position, while in the waiting position it is inclined obliquely in the direction of the device 10 starting from its bearing point .
  • the support device 15 and the unit 24 formed from the clamping device 16 and the separating device 19 are arranged on at least one essentially vertically oriented slide rod 32, preferably via their respective sliding sleeves 34, 49, 53.
  • At least one support device 15 and at least a unit 24 formed from a clamping device 16 and a separating device 19 is arranged via the or each respective slide rod 32 on a carousel conveyor 62 which can be driven in rotation about a substantially vertically oriented axis of rotation, with between two carousel disks 63, 64 arranged at a distance from one another, on which the or each slide rod 32 is attached, the stationary but adjustable and / or exchangeable control cams 37, 39, 42, 51, 55, 60 are arranged for the control rollers 36, 38, 41, 50, 54, 59.
  • the poultry carcass 14 fed to a device 10 for slicing is held and positioned by means of a support device 15, in such a way that the poultry carcass 14 is positioned with the head down, tail 52 up and back 65 facing the device 10 for slicing.
  • the abdominal skin 18 of the poultry carcass 14 is tensioned by means of a tensioning device 17 of a tensioning device 16 by increasing the distance between the abdominal skin 18 and the intestines 40 located in an abdominal cavity 25 of the poultry carcass 14.
  • a longitudinal incision is made into the taut abdominal skin 18 of the poultry body 14 between the cloacal opening 13 and a tip 21 of a breastbone 22 of the poultry body 14 using a cutting knife 20 of a separating device 19.
  • the holding and positioning is carried out, for example, by the poultry carcass 14 entering the area of the device 10 being supported by the support device 15 by lowering a support ring 46 from above between the legs 11 of the poultry carcass 14 and over the tail (area) 52 is so that the support ring 46 on the one hand encloses the belly of the poultry body 14 and on the other hand rests on the inside of the legs 11.
  • support hooks 47, 48 are attached to both legs 11 in the hip area moved at the top so that the poultry body 14 is fixed and positioned in all directions.
  • This method is characterized according to the invention in that the cutting knife 20 together with a knife carrier 23 as a clamping means 17 is introduced together as a unit 24 through the existing cloacal opening 13 into the abdominal cavity 25, with the cutting knife 20 moving into the abdominal cavity during the insertion movement of the unit 24 25 is located within the knife carrier 23 in a waiting position completely covered by the knife carrier 23.
  • the unit 24 is located with its free end 26 below the abdominal skin 18, i.e. the unit 24 is immersed through the cloacal opening 13 into the abdominal cavity 25, the abdominal skin 18 is tensioned by means of the unit 24 by the unit 24 with the completely covered T Racing knife 20 is moved upwards to increase the distance between the abdominal skin 18 and the intestines 40.
  • the longitudinal cut is made from the inside into the tensioned abdominal skin 18 to cut open the poultry body 14 between the cloacal opening 13 and the tip 21 of the breastbone 22 by moving the cutting knife 20 from the waiting position into a cutting position in which the cutting knife 20 protrudes at least partially from the knife carrier 23, is moved. After cutting, the unit 24 is moved back into its starting position in order to be ready for use for the next poultry carcass 14.
  • the unit 24 is first lowered essentially vertically downwards (in the direction of the y-axis) through the cloacal opening 13 into the abdominal cavity 25, so that the unit 24 is located below the abdominal skin 18 and above the intestines 40.
  • the position of the unit 24 and in particular the free end 26 of the unit 24 can be precisely controlled, for example to a height at which the free end 26 is positioned below the abdominal skin 18 and above a fat layer separating the abdominal skin 18 from the intestines 40, or to a height at which the free end 26 of the unit 24 is positioned between the fat layer and the intestines 40.
  • the unit 24 When the final height of the unit 24 within the abdominal cavity 25 is reached - optionally also shortly before or shortly after - the unit 24 is then moved essentially horizontally (in the direction of the x-axis) from the cloacal opening 13 towards the tip 21 of the sternum 22 until the free end 26 of the unit 24 has reached the tip 21 of the sternum 22.
  • the flat top of the unit 24 slides and scrapes along the inside of the unit Abdominal skin 18 or along the fat layer, while the curved and rounded underside either displaces the fat layer and / or the intestines 40.
  • the tip 21 of the sternum 22 is reached - optionally beforehand, i.e. superimposed on the horizontal movement - the unit 24 can be moved upwards in order to further tension the abdominal skin 18. However, the cut can also be completed completely before the unit 24 is moved up again.
  • An exemplary movement curve Bv of the free end 26 of the unit 24 is shown in dashed lines in FIGS. 1 and 2.
  • the cutting knife 20 When the tip 21 of the sternum 22 is reached - optionally also a little later - the cutting knife 20 is moved from the waiting position into the cutting position, whereby the cutting knife 20 is in the area of the tip 21 of the sternum 22 with its tip 43 and subsequently with its cutting edge 27 pushes through the abdominal skin 18 and cuts open the abdominal skin 18 starting from the tip 21 of the sternum 22 in the direction of the cloacal opening 13.
  • the cutting knife 20 moves increasingly further up out of the knife holder 23, whereby - optionally coupled with the upward movement of the unit 24 as a whole - a control from the interior of the abdominal cavity 25 away from the intestines 40 Longitudinal section separates the connection of the abdominal skin 18 starting from the tip 21 of the sternum 22 to the flap opening 13.
  • the support device 15 holds the poultry carcass 14 in position.
  • the angled design of the knife holder 23 ensures that the unit 24 with its free end 26 enters the cloacal opening 13 at an angle ⁇ between 5 ° to 45 ° to the vertical immerses.
  • the size of the angle is variable by adjusting and coordinating the movements linearly up and down along the or each slide rod 32 (in the x direction) and pivoted about the axis of rotation D (in the y direction).
  • a movement in the z direction can also be provided.
  • the unit 24 is additionally moved back and forth laterally within the abdominal cavity 25, namely transversely to an imaginary connecting line between the cloacal opening 13 and the tip 21 of the sternum 22.
  • the lateral movement in the plane spanned by the x and z axes serves to (free) scrape the connections between the Abdominal skin and the fat layer and / or between the fat layer and the intestines 40.
  • the unit 24 is designed and set up to, depending on the position of the unit 24 within the abdominal cavity 25, the fat layer either on the poultry body 14 in the area of the abdominal skin 18 or to remain on the intestines 40 and especially the stomach.
  • the possible lateral movements of the free end 26 of the unit 24 can be seen in particular in FIG.
  • the unit 24 can, for example, first be moved linearly in the x direction to point A, starting from the cloaca opening 13, and then pivoted to the right to point C. From point C the free end 26 can then be moved to the tip 21. From point A, the free end 26 can also be pivoted to the left to point B in order to be moved from point B to the tip 21.
  • Other movements of the free end 26 within the abdominal cavity 25 can of course be realized due to the at least three degrees of freedom.
  • a preferred development provides that the poultry body 14 is pressed in the horizontal direction away from the device 10 and against a support ring 46 of the support device 15 by means of a support plate 58 before the unit 24 is inserted into the cloacal opening 13, around the tail 52 of the poultry body 14 to move out of the area of the cloacal opening 13.
  • the support plate 58 is pressed below the tail 52 against the back 65 of the poultry body 14, whereby the tail 52 is pressed into its natural starting position, so that the cloacal opening 13 is freely accessible.
  • the longitudinal cut between the tip 21 of the sternum 22 and the cloacal opening 13 is to carry it out linearly, i.e. along the cutting line Ls according to FIG. 6.
  • Another possibility is a curved cutting line Gs according to FIG. 6.
  • the curved cutting line Gs can be through the (lateral) movement of the unit 24 with the cutting knife 20 can also be achieved in the z direction.
  • a curved, sickle-shaped cutting knife 20 can also be used, with which the cutting line Gs is generated.
  • the curved cut serves in particular to cut around the area of the stomach in which the main part of the fat layer lies, so that when cutting the fat layer remains on the stomach, thereby facilitating the removal of the visceral package.
  • the device 10 is basically set to process a size or a size range of the poultry carcasses 14. However, the device 10 can The overall height can be adjusted in order to be able to process poultry bodies 14 of different sizes or size ranges. The method is most preferably carried out using a device 10 according to one or more of claims 1 to 20.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

L'invention concerne un dispositif (10) conçu et configuré pour couper une carcasse de volaille abattue (14) qui est suspendue par les pattes (11) et déjà découpée dans la zone du cloaque (12) afin de former une ouverture cloacale (13), le dispositif comprenant un dispositif de support (15) destiné à maintenir et positionner la carcasse de volaille (14) pendant la coupe, un dispositif d'étirement (16) avec un moyen d'étirement (17) destiné à étirer la peau abdominale (18) de la carcasse de volaille (14), ainsi qu'un dispositif de séparation (19) comprenant au moins une lame de séparation (20) qui est utilisée pour réaliser une coupe longitudinale (Ls, Gs) dans la peau abdominale étirée (18) de la carcasse de volaille (14) entre l'ouverture cloacale (13) et la pointe (21) du sternum (22) de la carcasse de volaille (14), le moyen d'étirage (17) étant caractérisé en ce qu'il se présente sous la forme d'un support de lame (23) sur lequel la lame de séparation (20) est montée de manière pivotante afin de former une unité (24) avec le support de lame (23). La lame de séparation (20) est conçue et configurée pour être mobile par rapport au support de lame (23) d'une position d'attente dans laquelle la lame de séparation (20) est disposée de manière complètement recouverte à l'intérieur du support de lame (23), à une position de coupe dans laquelle la lame de séparation (20) fait saillie au moins partiellement à partir du support de lame (23), et pour être déplacée vers l'arrière. L'invention concerne également un procédé correspondant.
EP22717198.0A 2022-03-29 2022-03-29 Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale Pending EP4498819A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2022/058269 WO2023186270A1 (fr) 2022-03-29 2022-03-29 Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale

Publications (1)

Publication Number Publication Date
EP4498819A1 true EP4498819A1 (fr) 2025-02-05

Family

ID=81328414

Family Applications (1)

Application Number Title Priority Date Filing Date
EP22717198.0A Pending EP4498819A1 (fr) 2022-03-29 2022-03-29 Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale

Country Status (5)

Country Link
US (1) US12582130B2 (fr)
EP (1) EP4498819A1 (fr)
CN (1) CN118714932B (fr)
CA (1) CA3178702A1 (fr)
WO (1) WO2023186270A1 (fr)

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL153067B (nl) * 1973-11-09 1977-05-16 Meyn Pieter Inrichting voor het opensnijden van gevogelte.
NL168397C (nl) 1978-02-15 1982-04-16 Stork Pmt Inrichting voor het vormen van een van de aars uitgaande en naar de borst gerichte snede in geslacht gevogelte.
DE4130291C2 (de) * 1991-09-12 1995-07-06 Nordischer Maschinenbau Verfahren zur Bearbeitung von Zuchtfischen
RU2078507C1 (ru) * 1994-05-17 1997-05-10 Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности Устройство для вырезания клоаки и вскрывания брюшной полости тушек птицы
DE4439158A1 (de) * 1994-11-04 1996-05-09 Nordischer Maschinenbau Verfahren zum maschinellen Entweiden von Fischen und Maschine zur Durchführung des Verfahrens
NL1000307C2 (nl) 1995-05-04 1996-11-05 Meyn Maschf Inrichting voor het opensnijden van de buikholte van geslacht gevogelte.
DE69833707T2 (de) 1997-09-29 2006-08-17 Stork Pmt B.V. Verfahren und Vorrichtung zum Verarbeiten von geschlachteten Geflügel vor dem Entfernen von Eingeweiden aus dem Vogel
NL1011563C2 (nl) * 1999-03-15 2000-09-18 Tieleman Food Equipment B V Inrichting voor het maken van een snede in gevogelte.
US20020155802A1 (en) * 2001-04-18 2002-10-24 Sorenson William R. Apparatus for use in making cuts in the abdominal skin of poultry carcasses
DE10137647A1 (de) * 2001-08-03 2003-02-27 Nordischer Maschinenbau Verfahren zum Entweiden geköpfter und ungeköpfter Fische und Vorrichtung zur Durchführung desselben
NL2011361C2 (nl) * 2013-08-30 2014-11-03 Marel Stork Poultry Proc Bv Werkwijze voor het opensnijden van een met de poten aan een draaghaak van een transporteur opgehangen geslacht dier.
CN114073268B (zh) * 2021-11-25 2022-10-25 南京深农智能装备有限公司 一种适用性强的禽类自动开膛机

Also Published As

Publication number Publication date
US20250194614A1 (en) 2025-06-19
CA3178702A1 (fr) 2023-09-29
US12582130B2 (en) 2026-03-24
WO2023186270A1 (fr) 2023-10-05
CN118714932A (zh) 2024-09-27
CN118714932B (zh) 2026-03-27

Similar Documents

Publication Publication Date Title
DE69618599T2 (de) Ausnehmer
DE60030534T2 (de) Verfahren und vorrichtung zum bearbeiten von geschlachteten tieren
DE69327117T2 (de) Verfahren und Vorrichtung zur Bearbeitung eines Organen-Pakets eines Schlachttieres
DE602004006451T2 (de) System zum Filetieren von Geflügel
DE69327626T2 (de) Verfahren und Vorrichtung zum Entbeinen von Beinstücken von Schlachttieren
DE2626070C2 (de) Verfahren und Vorrichtung zum Ausweiden von Schlachttier-Rümpfen
DE69613288T2 (de) Schlachtgeflügelaufschneidevorrichtung
DE3887903T2 (de) Selbsttätige tierbehandlung.
DE102011107067B3 (de) Vorrichtung und Verfahren zum Abtrennen des Gabelbeins von entweideten Geflügelkörpern
DE69109875T2 (de) Einstellbares System zum Filettieren von Geflügelbrust.
EP1359808B1 (fr) Procede et dispositif d'abattage de poissons, en particulier de cyprinides
DE69721387T2 (de) Verfahren und vorrichtung zum entnehmen von geflügel einschliesslich kropfes
DE2604244A1 (de) Vorrichtung zum anbringen eines einschnitts nahe dem buerzel von mit den beinen an einem transportbuegel haengenden schlachtgefluegel
EP3285592B1 (fr) Machine et procédé pour prélever de façon automatique la chair de poissons décapités et évidés
DE2755475A1 (de) Verfahren zur automatischen reinigung von geschlachtetem gefluegel, insbesondere schlachthaehnchen, sowie vorrichtung und werkzeug zur durchfuehrung des verfahrens
EP4228415B1 (fr) Dispositif et procédé de traitement de carcasses de volailles
DE69930263T2 (de) Verfahren und vorrichtung zur bearbeitung von schlachtgeflügel
DE69000178T2 (de) Verfahren und vorrichtung zum zerlegen von gefluegel.
DE102020117866B4 (de) Vorrichtung und Verfahren zur automatischen Verarbeitung von entweideten Geflügelkörpern oder Teilen davon
DE68911249T2 (de) Verfahren und Apparat zum mechanischen Reinigen von Rundfischen.
WO2023186270A1 (fr) Dispositif et procédé de coupe d'une carcasse de volaille abattue qui est suspendue par les pattes et déjà découpée dans la zone du cloaque pour créer une ouverture cloacale
DE2421339A1 (de) Verfahren und anordnung zum verarbeiten gehaeuteter rumpfhaelften von rindern oder anderen vierbeinigen schlachttieren
DE69726699T2 (de) Vorrichtung zum Herausschneiden und/oder Öffnen des Afters bei Geflügel während des Schlachtens
DE68916801T2 (de) Vorrichtung zum Ausnehmen von Schlachtgeflügel.
EP3644748B1 (fr) Appareil de transport et procédé pour le transport de corps de volailles ainsi que dispositif et procédé d'obtention de filets à partir de corps de volailles

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20241014

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)