The cubing process
The preparation of the fillets before portioning, such as height calibration, is also very important. Marel’s SmartSplitter performs horizontal slicing, with its knife set at a fixed position. Lying on the conveyor belt, the fillet enters the SmartSplitter and anything that is above the height of the knife will be cut away. The end result is a piece of trim and a nice, calibrated piece of breast meat.
The cubing process needs the height-calibrated breast fillet as its input. First, the I-Cut 122 TrimSort portion cutter cuts the fillets into strips. After this, the additional process makes the same I-Cut 122 cut the strips into cubes. The recipe for this process is easy to program via the HMI display of the I-Cut 122. It is controlled by internal machine software, which can be combined with overarching Innova process control software.
Flexibility
This standardized configuration can produce high volumes of in-spec cubes. Marel knows exactly how to produce the strips with the required characteristics and the right quality and avoid making them look like French fries. Irrespective of what kind of raw material is brought in, it is always possible to create a high-quality strip and cube.
This solution is very flexible. Processors who don’t produce cubes day-in-day-out, want to make other types of products too. That can be done by adding a SensorX, a RoboBatcher or even another component to the line. In this way, the same portioning line setup can produce burgers, tenders, and schnitzels.