MAX 6000
SMALL FOOTPRINT. BIG RESULTS.
The MAX 6000 is a revolutionary new concept in
breast deboning. It is the first breast cap or front
halves deboner that offers highly efficient breast
deboning with the advantage of the smallest
footprint available in the market.
TALKING WITH THE MINDS BEHIND MAX6000
We talked with our talented R&D Engineers Roy van Veelen and Martin den Boer about their
BREAST CAP AND FRONT HALF DEBONING
MEET ROY
Roy has a strong background in service in
latest development, the MAX6000. In here, they share a bit of their experience in improving our the
breast deboner! traveled the world to service equipment
“Developing a real breast deboning industry innovator is a lifestyle,” stated Roy, and Martin
poultry
processing
industry;
he
for ten years before he started at the
Foodmate R&D department. Roy enjoys
agrees. In the last few years, Roy and Martin have dedicated a big part their life to the the everyday challenge in R&D; he enjoys
Until now, deboning breast meat has been a very labor intensive process. It This allows the operator to easily select a particular product from the menu development of the new breast deboning machine. With a good history in field service, these coming up with creative new ideas and making existing machines
required a lot of skilled labor which is becoming difficult to find, train and touch-screen. The system uniquely allows the user to operate two different two men have seen and solved many issues, that is what made them think of a machine that is even better. Having had the insight of working with different
retain. Further, current automated debone solutions require a large footprint, programs, such as fillets or butterflies (can be pre-programmed) allowing the compact, cost-efficient and capable of handling high capacity. Keeping the three C’s high in plants, in different countries, gives Roy a unique perspective to
are expensive to maintain and significant staffing due to rework. user to control production on the fly and save valuable set up time. priority, they started their journey of developing the MAX6000. After a series of trial and error, The MAX 6000 can operate at a speed of 6,000 caps or front halves per hour The MAX 6000 offers exceptional flexibility with final product options such as
and only requires a 33’ x 5’ footprint. In addition, the MAX 6000 has a user butterfly fillets, half fillets, and tenders/inner fillets. All final products display
friendly and intuitive operating touch-screen panel with pre-programmed high quality cuts, exceptional yields and presents well for tray packing and
product selection. many food service applications.
they came up with the unique dual line system. The cost of the machine is not only controlled by
MEET MARTIN:
deboning process. Roy and Martin combined these two by developing a machine that can After 15 years in service at a poultry
easily adjust itself to different product sizes, keeping efficiency high. “A percentage point processing
difference in yield makes a big difference over a full day of production”, stated Martin. After the Martin decided to get one step closer to
perform field tests. These well-experienced poultry-globetrotters knew that they had to test the
FEATURES
FINAL PRODUCT
machine in various places in the world to ensure it would turn out to be the flexible machine that
Skin off
Integrated Deskinner
Breast Cap
Wishbone removal
(Integrated wishbone
remover)
Front Half
Butterfly Fillets
with/without tenders
Half Fillet
with/without
tenders
equipment
manufacturer,
the process and started working at one of
the Netherlands largest slaughterhouses,
running
their
maintenance
department.
After being in that role for a few years, the
they envisioned. During this world journey, new ideas and challenges came up and, one at a manufacturing part of the business proved to be more attractive to
time, they tackled them all. The MAX6000 displays high flexibility as it is capable of deboning him, and he returned to his roots, in manufacturing, only this time to
both breast caps and front-halves. On the machine touch-screen, you can choose different de R&D department of Foodmate. The practical knowledge he
settings and the machine will automatically adjust itself to the selected parameter. Now the R&D gained in poultry processing over the years proved to be very
journey of the new MAX6000 crosses the finish line with its launch at IPPE2019. Foodmate invites
Tender/inner Fillet
different and specific needs of our customers.
its maintenance costs but (even more important) also, by the efficiency and accuracy of the
prototype of the machine was finished, they carefully selected a couple of pilot plants to
INITIAL PRODUCT
develop and enhance machines that are suitable to the many
beneficial to his research & development skills.
you to start your journey of efficient, accurate and speedy white meat deboning with the
Roy and Martin are based in our headquarters in Holland.
MAX6000!
Q&A
9 9 Integrated tender clipping and harvesting
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14
MAX6000
9 9 Easy access for cleaning and maintenance WHAT MAKES THE POULTRY INDUSTRY ATTRACTIVE
TO YOU? WHAT ARE YOUR THOUGHTS ON THE DIRECTION OF POULTRY AUTOMATION
IN THE NEXT TEN YEARS?
9 9 Exceptional yield and final product presentation MARTIN: The poultry industry is an exciting industry to work MARTIN: In the next ten years I see a big future for robotics in the poultry industry. The
9 9 Capacity of 6,000 breast caps or footballs in as no single day is the same. Each and every product is
different; and when you think you have seen all the different
specifications, you go to another part of the world and, you
discover yet another product you had not seen before ! use robotics in the poultry industry will ensure the technology is simple, user-friendly and
easy for maintenance.
per hour
9 9 Integrated Automatic Deskinner and Wishbone Remover
9 9 All controlled and monitored by PLC (Programmable
Logic Controller)
9 9 Touch-screen display panel with pre-programmed
product selection
› Dual programming option
ROY: It is an industry that never stands still, it is always in
need of development. Better yield, easier to clean, better
cuts or easier to maintain, etc. The list of features we seek
to improve is countless; you have so many ways to make a
particular process better. I also like that Foodmate is big in
customization. We are encouraged to come up with specific
design features to specific customers. Our focus is on
research and development rather than only profit, and that
speaks volumes not only to the customers we serve but also
to us, at a personal level. We are encouraged to grow.
ROY: Maximum efficiency, handling a bird from A to Z with minimum amount of people
and maximum yield. I also believe we are moving in the right direction with our intelligent
line of deboners; machines will need to adapt to birds' size and shape.
WHAT IS A BIG CHALLENGE FOR THE INDUSTRY
MARTIN: To remain innovative. The industry is still growing; there are continuous
development and process improvements performed routinely, getting more and
more into details. One thing to remember, a small innovative step in a large industry
is in reality, a big step.
ROY: Trying to process as many birds as possible while keeping it clean and with
the best animal welfare practices.
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