Deboning

Kortlever designs and manufactures customized deboning solutions for dividing of pork and beef carcasses.
Our ergonomic layouts comply with applicable health and safety regulations.

The pork carcasses are automatically supplied from the cooling area, put on a deboning conveyor and, afterwards, are divided in leg, loin/belly and shoulder by means of a laser controlled cutter. The same procedure can be applied on beef deboning as well.

After dividing, the technical parts are automatically carried with various deboning belts to workstations for further processing and transport.

Table deboning

Table deboning enables butchers to execute their work at tables. The butchers make multipe “cuts”.

Applicable deboning belts:

  • Ergonomic
  • Hygenic and easy to clean
  • Solid
Table deboning

Pace deboning

Pace deboning enables butchers to execute their work at the conveyor belt which carries the carcasses through the deboning area. The conveyor belts suit as work station in order to further debone the parts of the carcasses. Every butcher has his/her own task within the deboning process. The speed is set by the conveyor belt.

Applicable deboning belts:

  • Ergonomic
  • Hygenic and easy to clean
  • Solid
  • Suitable for adding optional belt lifters
  • Suitable for adding optional CIP (Cleaning In Place)
  • Suitable for adding optional catch plates
Kortlever deboning belts
Kortlever deboning belts

Further processing

Kortlever continuously develops innovative production processes for existing and new meat products based on ┬átoday’s technical possibilities.

Cordon bleu

We offer two different production processes:

The sandwich method

Kortlever cordon bleu stapel

The patties are supplied in right shape. The filling is supplied on row 1-3-5 etc., e.g. ham and cheese (by means of a slicer) or a liquid mix of it (by means of a dosing unit).
Afterwards, row 1 is put on a resting conveyor by means of a panning machine. Row 2 is put on top of row 1, etc.
With a special sealing device, row 1 and 2 are patted down and transported to a battering installation and a frying line.


Available in 4- and 6-row execution.


Kortlever cordon bleu product sample gestapeld

The folded method

Kortlever cordon bleu vouw

The patties are supplied in right shape. The filling is supplied on every patty, e.g. ham and cheese (by means of a slicer) or a liquid mix of it (by means of a dosing unit).
The patties are folded with a folding machine so that a halfmoon shaped cordon bleu is made.
With a special sealing device, the patty is patted down and transported to a battering installation and a frying line.


Available in 4-, 6- and 8-row execution.


Kortlever cordon bleu product sample

Bacon wrapped sausages

This traditional meat product is made out of:

  • bacon with therein:
  • seasoned minced meat filling

There are two different forms of appearances:
a) A completely closed bacon wrapped sausage with sealed sides
b) A bacon wrapped sausage with open sides.

The usual weight of a bacon wrapped sausage is 100 gram and 40 gram of the mini version of it.
For the production of closed bacon wrapped sausages, two bellies are formed to a so-called T-shape (compressing and tempering).
A bacon wrapped sausage line works on 5 product rows.

  • 5 T-shaped slices are put next to each other by means of a slicer.
  • Minced meat is portioned on the T-shaped bacon slices.
  • Afterwards, the side pieces are folded up and rolled up.
    The bacon wrapped sausage with open sides is rolled up in a single way.
Kortlever slavinken
Bacon wrapped sausage line

Product handling

Kortlever product handling consists of three sytems:
1. Conveying with conveyor belts, product on the conveyor belt:

  • Laminated belts
  • Modular belts

2. Conveying with a product carrier which is transported with:

  • Modular belts
  • Chain conveyors
  • Roller conveyor (driven or non-driven)

3. Screw conveyor

End of line logistics

One of the final steps in the production process regards the packaging and preparation of products for shipment.
Kortlever offers a wide programme to ensure that this final step is carried out in the most efficient way.

Intralogistics

Kortlever offers a complete programme for intralogistic processes in your company.
We design customized solutions – based on modular concepts.

Projects & customized solutions

Based on ideas of customers, we develop installations voor all kinds of special products.

Projects

Deboning

Packing station

Cutting line

Recent developments

  • Cheese rolls: ham or salami slices filled with cream cheese
  • Chicken rolls: chicken breast rolled in bacon
  • Pulled chicken

Pulled chicken

Kortlever pulled chicken