Meat + Poultry - August 2007 - 101

* ADVERTORIAL

Continuous feeding - capable to work in automated production processes
A machine that cuts boneless and bone-in products, precisely weighed
TREIF's weight controlled portioning
machine FALCON conti is a horizontal
slicer for various kinds of boneless
and bone-in meats that can process
up to 2200 lb / h. The machine is fed
continuously through a relevant in feed
conveyor on which an operator can place
the loins or racks for further processing.
While being transported towards
the cutting area of the machine, the
product is scanned with a 360 degree
high speed scanning device (up to
1000 - 2000 scanning points per
second, depending on conveying
speed) which is responsible to
gather the relevant information for a
calculation of the product density. The
interplay between the scanner data,
the pre-set weight and the trimming
check weigher after the slicer, are the
denominators that ensure the high
slicing accuracy for these products
with this slicer.
Once the product has been scanned,
the overhead product gripper moves
towards the product end piece, thereby
catching the product ﬁrmly during a

simultaneous
downward
and forward
movement. This
product gripper
is built in such a
way to minimize
the end piece
that typically
remains in the
gripper teeth prior
to the automatic
ejection.
Through the conveyor belt and the
ﬁrmly holding product gripper, the
product is conveyed towards the
cutting knife, where a pneumatic
gripping assistant and servocontrolled set-down holder securely
supports and holds the products.
This operation ultimately favours
an enhanced cutting accuracy due
to the positive product guidance
right to the cutting knife. The up
and down motion of the pneumatic
gripping assistant adapts to every
product proﬁle because it is linked

_ _

to the scanner, so as to stabilize any
product perfectly, irrespective of their
shape.
A so called sandwich guided blade
is a further guarantor for a ﬁrst class
portion control slicing application, which
produces an extremely high yield.
The FALCON conti comes with a
three-way sorter after the checkweigher and can be installed within
production lines, representing an
outstanding solution for integration
and automation in production
processes. This makes the portioning
machine a reliable partner in the chain
of production.

See this product at the forthcoming WWFE exhibition in Chicago on our booth # 1645

Powerful slicing in the smallest of spaces with the new slicer generation
Capable of production line work and ﬂexible - online remote maintenance optionally equipped with circular blade
Compact and space-saving, the
new slicer generation from TREIF
ensures optimum usage of space
and combines this beneﬁt with the
performance capacity of much
larger machines. The new slicers
DIVIDER 440 and DIVIDER 660 can
be employed in many ways, not
to mention their capacity to work
within production lines. Different
combinations are possible; from
starter packages up to expansion of
the DIVIDER 660 into fully automated
tray feeder lines.
Both slicers ensure a high degree
of ﬂexibility as product changeover
can be implemented without any
mechanical conversion work. Both
machines can be used to present

shingled, stacked (up
to 100 mm/ 3 9/10"),
staggered or shaved
products. The slicers can
also portion products.
Like all TREIF slicers,
the DIVIDER 440 and
DIVIDER 660 have
touchscreens with intuitive
menus. Online remote maintenance
is possible thanks to the fact that all
TREIF slicers can be connected to a
network.
Depending on the product and the
application speciﬁc slicing conditions,
both slicers can be equipped with a
circular blade in order to achieve the
optimum slicing result. This means
that the DIVIDER 440 und DIVIDER

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MEAT&POULTRY

February 2007

www.MEATPOULTRY.com

660 are the only slicers on the market
where both blade systems can be
used. Whether they use a sickle blade
or circular blade, the machines always
achieve optimum product presentation
with the patented SAS system. SAS
stands for "Stacking/Shingling As you
Slice". Both are carried out in one
operating process, so that the slices
cannot fall or slip.

For more information, please contact (203) 929-9930 * www.treif.com
84

http://www.treif.com http://www.MEATPOULTRY.com

Meat + Poultry - August 2007

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