project - EIP-AGRI Operational Group
Automated cutting of meat and meat products to prevent accidents at work and improve productivity and hygiene
Automatización de corte de carne o derivados cárnicos parar a evitar accidentes laborales y mejorar productividad e higiene.
Objectives
This project involves the objectives listed below:
1. Automated cutting of fresh and frozen meat and meat products.
2. High capacity and maximum output when cutting meat and meat products.
3. Improved safety for people working in these cutting areas.
4. An appropriate hygienic design for the cutting system to prevent cross-contamination and improve food safety.
Objectives
El presente proyecto presenta los objetivos que se detallan a continuación:
1. Automatización de los cortes de carne fresca y congelada y productos cárnicos.
2. Alta capacidad y máximo rendimiento al efectuar los cortes de carne y productos cárnicos.
3. Mejora de la seguridad de las personas que trabajan en estas zonas de corte.
4. Diseño higiénico adecuado del sistema de corte para evitar contaminaciones cruzadas y mejorar la seguridad alimentaria.
Activities
WP1. Design, construction, implementation and validation of an automated band saw system for
cutting fresh and frozen meat.
Task 1. Design and construction of a prototype
Task 2. Installation of the equipment in the plant
Task 3. Efficiency study of the automated system
WP2. Design, construction, implementation and validation of an automated micro-cutting
system through the middle of the cured ham on a direct slicing conveyor belt.
Task 4. Design and construction of a prototype
Task 5. Installation of the equipment in the plant
Task 6. Study of the efficiency of the automated system
WP3. Analysis of results, reports and dissemination.
Task 7. Analysis of results
Task 8. Dissemination
Activities
WP1. Diseño, construcción, implementación y validación de un sistema automatizado de sierra cinta para el corte de carne fresca y congelada.
Tarea 1. Diseño y construcción de un prototipo
Tarea 2. Instalación del equipo en la planta
Tarea 3. Estudio de la eficacia del sistema automatizado
WP2. Diseño, construcción, implementación y validación de un sistema automatizado de microcorte a la mitad del jamón curado sobre cinta de transporte a rebanado directo.
Tarea 4. Diseño y construcción de un prototipo
Tarea 5. Instalación del equipo en la planta
Tarea 6. Estudio de la eficacia del sistema automatizado
WP3. Análisis de resultados, informes, difusión.
Context
Development and testing of the following prototypes are planned:
▪ Automation of the meat cutting process at existing band saws for all types of meat industries, but in
slaughterhouses and cutting plants in particular. The aim is to optimise the process involved in cutting
semi-frozen and deep-frozen meat by designing an automatic band saw with a hygienic design to
make the process safer and more efficient for both the operator and the product.
▪ Automation of the cutting of cured meat products, primarily for the ham production industry. The
aim is to optimise the process involved in cutting cured meat by implementing a micro-cutting disc
on a conveyor belt directly to the slicer, in order to optimise the processing from both a productive
and safety perspective for the operator, and in terms of product quality.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Girona
€ 190800
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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INNOVACC
Project coordinator