It provides a variety of mold shapes to accommodate cutting conditions.
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Cutting of various areas
Different types of cuts (breast meat, drumsticks, thighs, smoked chicken breast, high server cuts) can be executed by changing the mold according to the type of material to be cut.
Various cut piece quantities depending on product type
By excluding the cutting of the chicken breast tail end (tail) and other non-cutting parts such as three pieces of thigh, you can reduce the yield loss.
Ensuring the stability of the production items
Minimizing uncut portions and damage to the cut material during product cutting to obtain uniform cut pieces. Ensuring the quality stability of the produced items.
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