It is well known that the key to productivity is to design your work station and tools to the application being done. And one great productivity booster is the innovative Angled-Head design of the 620MA2 and 500MA2 Whizard meat trimmers.
The circular blade is angled 15° so when trimming beef or pork neck bones, for example, the wrist is kept in a neutral position. Over the course of a shift, workers experience less stress to the wrist and forearm so they are able to trim high-value lean meat more productively. In fact, the angled-head makes such a difference in some operations, this is now the standard method of trimming neck bones. The result: increased throughput and reduced stress on the hand and the forearm.
One of the most important things you can do to improve the ergonomics of cutting meat is to make sure your operators have a sharp blade. Many applications, such as bone trimming can quickly dull a blade. Some demanding applications may require blade changes during the shift. Operator training to properly sharpen a blade is time consuming. Problems associated with dull blades are:
Our highly trained and experienced Yield Specialists will work with you to improve ergonomic working conditions and safety – often right in your plant. We have more than 60 years of collective knowledge in the ergonomics field as it relates to meat processing activities.
Our yield specialists will recommend best-in-class solutions to meet your meat trimming requirements. Tap into their deep knowledge to determine the best equipment configuration, the proper installation, and hands-on operator training to ensure improved yields results and superior productivity at your plant facility.
Contact your regional manager today to find out how Bettcher Industries can help you work more efficiently, more safely … and more profitably.