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Towards an operator-free process with RoboOptimizer and I-Cut 122
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Monday, 24 March, 2025, 16 : 00 PM [IST]
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Chicago, USA
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A breast meat processing line comprising Marel’s RoboOptimizer and I-Cut 122 TrimSort systems can produce a wide variety of high-quality ‘regular’ products including fillets, butterflies and tenders. But this versatile line can also be used to produce whole-muscle fast food, such as burgers (sandwiches) and strips, or a combination of both items.
Given the increasing importance of the QSR market, this possibility is very welcome. In such a QSR process, RoboOptimizer is a new component, which automates loading of the portion cutter. In doing this, RoboOptimizer plays a vital role in moving towards an operator-free environment. Global product specialist Morten Dalqvist explains how the breast meat processing line is optimally suited for the production of QSR items.
When creating whole-muscle fast food products, fillets proceed to the RoboOptimizer, where they are correctly positioned for portioning in the I-Cut 122 TrimSort. Dalqvist said, “RoboOptimizer is a vital component in this controlled QSR breast meat process. It does away with the need to arrange products manually before they enter the portion cutter. Thanks to correct positioning by robot, it is much easier to create high-yield end products and still meet their uniform specifications.”
Only by placing every single fillet in its optimal position can top quality and yield be achieved. Therefore it is needed to identify left and right fillets. The downstream portion cutter is supplied with products that consistently meet the right length, width, height and weight criteria. This makes the line unique.
“In this way, it is possible to produce either one chicken burger, two burgers, a burger with strips or a number of strips from a single fillet. Yields will be maximised. The process is fully automatic with no need to touch products,” added Dalqvist.
Why is correct identification of left and right fillets so important? Dalqvist said, “The difference is crucial for product acceptance, rejection or downgrade. For chicken sandwiches, left and right detection ensures the correct teardrop or rectangular shape. Cutting along the meat fibers—different for each side—keeps quality high. For strips, cutting with the fibers prevents over-stretching, maintaining product dimensions and quality during tumbling and coating processes.”
The gap between the belts of RoboOptimizer and I-Cut 122 TrimSort rejects products automatically. “RoboOptimizer’s intelligence knows exactly when to skip a product – examples being loose trimmings, off-cuts, faulty products and products that are either out of range or too close to one another. This unique solution ensures that any disruptions to the process flow are taken out at this point,” concluded Dalqvist.
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