The result of the killing machine largely influences the end quality of the product. Should a bird not be correctly cut, this could result in insufficient bleeding which in its turn can results in downgraded meat quality because of haemorrhages, shortened shelf life and there is even a big chance on loosing the bird for consumption totally.
Meyn’s single or dual killing machines allow precise positioning of the neck and the high shaft speed delivers an optimum clean cut without fraying of the neck skin. The neck of the bird is captured between guide bars and passed across a motorised circular knife or knives, incising either one or both sides of the neck.
The automatic killer makes an incision in one side of the neck. At the input side of the machine the neck is caught between guide bars, that lead the neck to the motor driven circular knife. Depending on direction of the line the right side or the left side of the neck is cut.
Sometimes a machine with double knives is used. In that case both left and right side of the neck are cut. The risk of damage to trachea, oesophagus and spinal cord is higher with the double knife killer. However, damaged trachea and oesophagus is no problem when a Maestro is used as eviscerator.