C-6600 :
Robot side rib removal

Quality and performance :

One robot can process 700 hogs or 1400 bellies per hour;

The precision of the robot is of 1/32 inch (1mm);

Based on experimental data, the system operation is 25% more steady on the meat thickness than the manual operation.

Parameter :

The followings parameters can be modified by using the system's operator interface :

• Meat thickness left under the ribs;

• Side ribs' tail length;

• Cutting criteria based on the belly's thickness, length or width.

Major components :

The robotic system is a dedicated machine that has been specially designed and built to remove pork belly ribs.  The major components of the system are :

• A conveyor system

• A scanning station: 
  • High digital speed camera,
  • A laser and an industrial computer (Pentium)
  • Programmable logical controller (PLC)
  • The robot controller and the operator interface

• A cutting conveyor with hooks that hold the bellies in place;

• A meat carving robot (FANUC model M-710) equipped with :

• A pressurized sanitary envelope;

• A table with four (4) blade holder;

• Eight (8) blades (2 per holder) sharpened on both edges.

• A three conveyors workstation that separates spareribs and belly.

• The main electrical panel, the electrical junction boxes with all the conduits and wires;

• A safety fence.

Raw material specifications :

• Width : Between 6 in. and 14 in. (15.2cm and 35.5cm);

• Length: Between 22 in. and 34 in. (55.8cm and 86.36cm);

• Minimum thickness: 1 in. (2.5cm);

• Bellies temperature: Between 34oF (1oC) and 86oF (30oC);

• The bellies must be bed into the system shoulder first and aligned with adjustable side guides;

• The bellies must first be flattened with a pressure roller;

• The bellies must be free of any leaf lard particles.  This operation is done on the kill floor.

Consumption :

• Pneumatic consumption: 10cfm @ 100 psi;

• Electrical consumption: 600Vac, 3 phases, 30A  - 480Vac, 3 phases, 38amp;

• Hot water for blade sterilizing: 10 gallons (45 liters) per hour.

Working conditions : 

• Ambient temperature: Between 34oF (1oC) and 86oF (30oC);

• Washing pressure max.: 600psi (41bars).

Approved by Agriculture and Agri-Food Canada, Meat division

                 
(Click on the pictures to enlarge them)