The Duravant family of operating companies serve the food processing, packaging and material handling segments.
The fixed-weight portion cutter PORTIO 3-300 is used to portion meat with a width of up to 290 mm into steaks from strip loin, rib eye, tenderloin, cubes for stewing meat, pork loins, etc. with a vertical cut to a programmed fixed weight. This portioner for red meat PORTIO 3-300 uses 3 camera/laser combinations to accurately scan all around the meat.
The fixed-weight portion cutter PORTIO 3-300 is used to portion meat with a width of up to 290 mm into steaks from strip loin, rib eye, tenderloin, cubes for stewing meat, pork loins, etc. with a vertical cut to a programmed fixed weight. This portioner for red meat PORTIO 3-300 uses 3 camera/laser combinations to accurately scan all around the meat.
The fixed-weight portion cutter PORTIO 3-300 is used to portion meat with a width of up to 290 mm into steaks from strip loin, rib eye, tenderloin, cubes for stewing meat, pork loins, etc. with a vertical cut to a programmed fixed weight. This portioner for red meat PORTIO 3-300 uses 3 camera/laser combinations to accurately scan all around the meat.
The fixed-weight portion cutter PORTIO 3-300 is used to portion meat with a width of up to 290 mm into steaks from strip loin, rib eye, tenderloin, cubes for stewing meat, pork loins, etc. with a vertical cut to a programmed fixed weight. This portioner for red meat PORTIO 3-300 uses 3 camera/laser combinations to accurately scan all around the meat.
The fixed-weight portion cutter for red meat PORTIO 3-300 uses the top camera combined with the lateral side cameras to scan the volume of more rounded meat primals. Bolt-on options are available to adapt the fixed-weight portioning machine over the operating life of the portioner in accordance with the evolution of your applications and processes.
This model has a belt that is 300 mm wide and it is capable of scanning and cutting most of the larger high value meat primals (rib-eye and strip loin) while still cutting at an extremely high speed.
The PORTIO software for the portion cutter always calculates the cuts so as to leave zero waste and maximize the yields. Conditional programs are possible for increased yields. Combinations of fixed thickness and various fixed weights allow the creation of portions up to a maximum yield for all meat applications.
3 sets of laser cameras, one on the top and 2 on the sides perfectly scan more rounded meat primals. This transforms the shape of the red meat into a 3D model. As it knows the density of the meat, the intelligent software of the portioning machine instantly calculates where to cut the product to obtain the target weights.
The portion cutter has automatic stretch compensation which guarantees optimum accuracy over the years, using the same belt. The unique belt surface that has been specially designed for red meat primals will keep the products in place and prevents them from moving during portioning.
The infeed consists of two separate infeed conveyors to reduce the impact of placing a heavier piece of meat while still scanning or cutting the previous primal.
Specially designed options can be bolted on to the portioner at any later stage for specific applications. The density scale compensates for variation in fat content between primals. The Automatic Product Holder prevents crustfrozen meat from moving during the portioning. The BackHolder holds the last portion upwards. The retractable outfeed belt allows the head to be separated or the tail to be trimmed and can be combined with a blow-off system.
Intuitive programming of cutting patterns and fast and easy fine-tuning of the programs to get the maximum yields. The cutting pattern is visible on the screen along with the indication of the thickness and the weight of every meat portion.
The MATRIX P software collects all production data from the PORTIO meat cutting machine and allows production reports to be generated. MATRIX P enables users to remotely take programs offline and monitor the status of the meat slicer using an event log.
The portion cutter complies with the most stringent hygiene standards. The open structure of the portioning machine for beef or pork allows it to be cleaned using a pressure washer and disinfected on the inside and outside. A CIP (Cleaning In Place) system rinses the belts. All cabinets with electrics and electronics have a unique drying system to prevent the build-up of condensation. Belts can be removed with a quick release, without the need for tools.
The portion cutter can be connected to the internet. This enables the status of the meat slicer to be diagnosed from a remote service point.
Operators appreciate the good working environment around the PORTIO, thanks its the low noise levels.
