Automatic commercial chicken cutting machines have widespread applications in poultry processing plants and meat cutting facilities. Some of the major applications include:

• Cutting whole chickens into parts

The primary application is cutting whole chickens into common parts like breasts, thighs, drumsticks, wings, etc. These machines can cut thousands of chickens per hour into uniform pieces.

• Boneless meat cutting

Some machines are designed to cut chicken meat off the bones to produce boneless chicken pieces like boneless breasts, thighs, etc. This gives more flexibility and value-added options.

• Further processing

The chicken parts produced from these machines can be further processed into products like chicken nuggets, strips, tenders, patties, etc. The machines ensure the parts have the proper shape, size, and consistency needed for further processing.

• Order fulfillment

Chicken processing plants use these machines to quickly and efficiently cut chickens into the specific pieces ordered by customers like foodservice companies, retailers, etc. This helps fulfill a large volume of orders accurately.

• Portion control

Precise cutting allows providing chicken pieces in controlled portions which is useful for products like restaurant menu items, school lunch programs, etc. Portion control leads to consistency, cost effectiveness and improved food safety.

• Value-added processing

In addition to basic cutting, some machines have trimmers, deboners, and pressure detection sensors to closely trim meat, remove connecting tissues and detect bones. This enables higher-value, niche products.

• Automatic grading

Grading chicken parts by size, shape, and quality can be done by advanced machines using vision systems, weight grading, etc. This automates an otherwise manual process leading to speed, accuracy and reduced labor costs.

• Research and innovation

Chicken cutting machines are platforms for researchers and engineers to test new cutting geometries, tool designs, sensing techniques, automation ideas, etc. Innovation leads to improved cutting efficiency, accuracy, safety, sustainability and more.

So in summary, these machines have a huge range of applications spanning high-volume commodity production to precise value-added processing and research innovation. They form the backbone of automated poultry processing in commercial operations.

Some key features of automatic commercial chicken cutting machines include:

• High cutting capacity

These machines can cut hundreds of chickens per hour. The exact capacity depends on the machine size and configuration but typically ranges from 200 to 1200 chickens per hour. This high throughput leads to increased productivity and scaling for large production facilities.

• Precise and consistent cutting

The cutting is done using automated saw blades, knives, drills and trimmers to provide very uniform chicken pieces in terms of size, shape, joint separation, etc. This results in consistent quality, yield and piece count. Even subtle differences in cutting can impact product quality and cost.

• Food grade design

All parts that come in contact with chicken meat are made of food grade stainless steel and plastics to prevent contamination. Proper seals and wash-down design allow for easy sanitation and cleaning. This ensures the machines meet high food safety standards.

• Programmable cutting programs

Many machines have the ability to program and store different cutting patterns to produce various chicken parts like breasts, thighs, drumsticks, boneless cuts, etc. Quick changeovers are possible between programs. Some can even do real-time adjustments based on input chicken size or customer requirements.

• Automated product sorting

More advanced machines incorporate vision systems, detectors, diverters and sorters to automatically sort and direct chicken parts into corresponding bins or on a conveyor belt after cutting. This ensures sorting is done accurately without manual handling.

• Energy efficiency

Motors, drives, lighting, pneumatics, etc. are controlled efficiently using sensors, timers, proximity switches, frequency drives, etc. This reduces energy usage and cost compared to running components continuously. Some also have power saving modes during idle periods.

• Safety features

Microwave sensors, light curtains, enabling switches, emergency stop buttons, etc. are provided to prevent operators from entering the cutting area during machine operation and avoid injuries. Lockout/tagout procedures can also quickly shut down the entire machine for any maintenance.

• Skid or floor mounting

Most commercial chicken cutters come with either skid/feet for movement or permanent floor mounting. Skid mounted models provide mobility between production lines and facilities, while floor mounted offers stability and faster setup. Anchoring bolts secure the machine to the floor for safety.

• Local control panel

A control panel, touchscreen, or programmable logic controller on the machine allows for easy starting, stopping, parameter setting, program selection, fault diagnosis, and emergency shutdown right at the point of use. Some also have remote access for oversight control.

There are several key advantages of using automatic commercial chicken cutting machines:

• High productivity and throughput

These machines can cut chickens at a rate of hundreds per hour, enabling large scale production to meet high demand. This leads to increased output and profitability for poultry processing businesses.

• Consistent and uniform quality

Precise automated cutting results in chicken parts that are very uniform in size, shape, meat yield, and joint separation. This ensures high and consistent product quality which customers prefer. Any subtle differences in cutting can impact the end product.

• Improved food safety

Automated equipment reduces opportunities for contamination compared to manual cutting and handling. Proper sanitation designs and food grade materials also prevent cross-contamination. This helps meet stringent food safety standards and regulations.

• Labor cost savings

These machines minimize repetitive manual labor, reducing strain on workers and costs. Fewer cutters and higher productivity lead to significant labor cost benefits, especially at large volumes.

• Waste reduction

Precise automated cutting helps maximize the usable meat yield from each chicken and minimize trim waste. Even subtle improvements in yield and waste reduction can translate to big savings, especially at high volumes.

• Increased flexibility

Modern machines can cut chickens into various parts as needed for diverse customer orders and product requirements. Quick changeovers between different cutting programs are possible. Some can even do real-time adjustments based on input chicken size or orders. This improved flexibility supports efficient order fulfillment.

• Value-added capability

In addition to basic cutting, some machines have features like bone detection sensors, trimmers, and deboners to enable higher-value cuts like boneless breasts or tenders. This provides more product offerings and opportunities for premium pricing.

• Research and innovation

Chicken cutting machines serve as platforms for engineers and researchers to test new automation techniques, tool designs, sensing technologies, programming approaches, and more. Innovation leads to continued improvements in cutting accuracy, flexibility, safety, sustainability and productivity over time.

• Reduced equipment costs

Although the initial equipment investment is high, automated cutting machines can achieve paybacks within a few years through productivity gains, cost savings, quality improvements and added capacity. They also have longer lifespans of 10-20 years or more with proper maintenance. This helps make the technology affordable and justifiable for most poultry processors.

In summary, automatic commercial chicken cutting machines offer substantial advantages over manual cutting in terms of productivity, cost, quality, food safety, flexibility, value addition, innovation and equipment lifecycle. Widespread adoption of this technology has transformed the poultry industry.

Automatic commercial chicken cutting machines are designed to dice chicken into uniform pieces for food processing and preparation. Some of the common chicken parts that can be diced in these machines include:

• Breasts

chicken breasts can be diced into bite-sized pieces like chicken breast chunks or tenders.

• Thighs

chicken thighs can be diced into thigh meat pieces.

• Drumsticks

the meat and cartilage from chicken drumsticks can be removed and diced.

• Wings

the meat from chicken wings including the wingette and drumette sections can be diced.

• Whole chickens

small whole chickens can be fed into the cutter and diced into pieces like quarters, halves, eighths or smaller bite-sized pieces.

• Boneless & skinless meat

pre-boned, skinless chicken meat from any part like breasts, thighs, drumsticks, etc. can be diced to specific sizes.

• Tenderloins

chicken tenderloins can also be diced into strips or other shapes.

These machines allow for very precise control over the size, shape and consistency of the diced chicken pieces for use in foods like chicken nuggets, chicken salads, stir fries, chicken tikka, etc. The diced chicken can also be labeled and packaged for sale as pre-cut diced chicken products.

So in summary, automatic chicken cutters can dice raw chicken breasts, thighs, drumsticks, wings, whole chickens as well as boneless and skinless chicken meat into bite-sized pieces or cubes of various sizes.

Automatic commercial chicken cutting machines typically have the following main structural components:

1. Feed table

The feed table holds the chicken parts in place and guides them into the cutting blade assembly. It has adjustable guides and clamps to ensure consistent feed size and placement.

2. Blades

Stainless steel cutting blades, often disk-style blades, spin at high speeds to dice the chicken. The blades are carbide-tipped for durability. Multiple blade assemblies can be used for different cutting configurations.

3. Blade housings

The blade housings hold the cutting blades in place and spin them at high RPM. They are made of strong materials like cast iron to withstand the forces.

4. Motors

Powerful electric motors, typically 3-5 HP, spin the blade housings and cutting blades. The motors can achieve 4000-12000 RPM for fast, precise dicing.

5. Frame

The machine base, or frame, provides a sturdy structure to mount all components. It is made of welded steel for stability. Caster wheels may be attached to the base for easy movement.

6. Housing

An enclosing housing, often made of sheet metal, covers the blade assemblies and feed table for safety and containment. Access doors allow adding/removing chicken parts.

7. Chutes

Discharge chutes control where the diced chicken pieces drop from the machine for collection. Multiple chutes can direct pieces of different sizes to separate collection points.

8. Control panel

A control panel includes on/off switches, emergency stops, speed controls to adjust dicing parameters, and other controls to optimize the dicing process.

9. Optional features

Some machines may have additional features like electric eyes for automated feeding, infeed conveyors, outfeed conveyors, wash-down systems, etc.

That covers the basic structural components found in most automatic commercial chicken cutting machines.

Automatic commercial chicken cutting machines work by spinning sharp blades at high speeds to precisely dice raw chicken meat into uniform pieces. The basic working principle involves the following main steps:

1. Chicken parts are loaded onto the feed table

Chicken breasts, thighs, drumsticks or whole chickens are placed onto the feed guides and clamps which hold them in place.

2. The chicken parts are fed into the spinning blades

As the blades spin at 4000-12000 RPM, the chicken parts are pushed into the blades to be diced. The feed rate can be adjusted for optimal dicing.

3. The spinning blades rapidly and efficiently dice the chicken into small uniform pieces

Multiple blade assemblies with different blade spacings can dice the chicken into pieces of varying sizes like chunks, strips, cubes, etc.

4. The diced chicken pieces fall through the discharge chutes

The chutes direct the pieces to the desired collection points like containers, trays, bags, etc. Optional outfeed conveyors can also collect and transfer the pieces.

5. The cutting process is controlled through the machine controls

On/off switches, emergency stops, speed controls for optimizing the feed rate and blade RPM, and other controls can be adjusted as needed for optimal dicing performance based on the chicken parts and size requirements.

6. Safety features prevent injuries

Enclosing housings with access doors, electromagnetic brakes to stop blades instantly on activation of the emergency stop, and other safety mechanisms are built-in to ensure safe operation and prevention of unintentional contact with the high-speed cutting components.

7. Cleaning is needed between batches

Automated or manual cleaning systems, including wash-down cycles and blade cleaners, are used to prevent cross-contamination between different chicken products or batches and keep the equipment sanitary.

That covers the basic working principle of how automatic commercial chicken cutting machines are able to rapidly and precisely dice raw chicken meat into uniform pieces for use in various food products.

The price of an automatic commercial chicken cutting machine can range from $10,000 up to $50,000 or more, depending on the following factors:

• Machine capacity – Machines with higher throughput capacities, e.g. capable of dicing 200-500 lbs of chicken per hour or more, will be on the higher end of the price range. Smaller capacity machines for home or limited commercial use will be more affordable.

• Number of blades – Having additional blades to dice chicken into different sizes and shapes will increase the price. Blade configurations range from basic single blade machines up to machines with 5-8 blades or more for maximum flexibility.

• Blade types – More advanced blade types like round cutting blades, flat cordless blades or saw tooth blades will cost more than basic disk blades. Carbide-tipped blades also tend to be pricier than standard blades.

• Frame and construction – Machines with heavy-duty welded steel frames and cast iron blade housings will be on the higher end. Light-duty machines will have lower price tags.

• Safety features – Components like electronic blade brakes, interlocks, housing isolation/containment systems and other advanced safety mechanisms add to the cost. Basic mechanical or no safety features will minimize price.

• Brand and quality – Well-known, commercial-grade brands that are designed to handle high-volume production will generally have higher price points than no-name or home use brands. Durability and quality of components also factor into the overall price.

• Additional features – Features like electric eyes for automated feeding, discharge conveyors, wash-down systems, packaging attachments, etc. can increase the price by 10-30% or more depending on how many features are included.

• Location – Prices may be slightly higher for machines in geographic locations known for higher costs of living and doing business. Export/import costs can also impact pricing for machines not purchased within the country of origin.

So there are many factors that determine the price, but in general, you can expect to pay at least $10,000-$20,000 for a basic commercial chicken cutting machine, $20,000-$40,000 for a mid-range machine, or $40,000-$50,000 or more for a high-capacity, high-end machine with the latest features. Prices also tend to drop over time as newer models are released.

Automatic commercial chicken cutting machines can typically accommodate the following capacities:

• 200-500 lbs of chicken per hour

This is a common capacity range for mid-sized chicken cutting machines suitable for small to mid-sized food processing operations. Machines in this range can dice enough chicken to supply a few food trucks, restaurants or smaller grocery store delis per day.

• 500-1000 lbs of chicken per hour

Larger capacity machines in this range would be good for busier restaurants, cafeterias, delis or smaller food distributors and processors. They can dice chicken at a rate to supply multiple locations or have a larger volume of production.

• 1000 lbs of chicken and higher per hour

The largest commercial chicken cutters can reach capacities of 2000 lbs per hour or more. These high-volume machines are necessary to supply very large operations like big box stores, warehouse clubs, mega-delis, food distribution centers and large-scale chicken processors.

• Chickens per hour: Some machines specify capacity in whole chickens diced per hour rather than pounds. Typical ranges would be around 5-15 chickens per minute, equal to 300-4500 chickens per hour. Larger machines could handle 20 chickens or more per minute.

• Size options: Machines are available in different sizes not just different capacities. Tabletop, countertop and freestanding models of varying widths provide flexibility to choose a size that fits available space in a facility. Some high-capacity machines require more floorspace.

• Expandability: Modular designs allow some machines to have additional components added on to increase capacity over time as a business grows. Add-on feed tables, blade assemblies, motors, etc. can boost production without needing a whole new machine.

Other factors that can impact capacity include: number of blades (more blades, more capacity), blade type (thicker blades may have lower capacity), safety features (interlocks that pause feeding can slightly reduce capacity), post-processing equipment (adding wash or pack equipment may bottleneck capacity), and operator experience (a well-trained crew can achieve higher volumes than new staff still learning).

Quality control is an important aspect of automatic commercial chicken cutting machines. Some key points of quality control include:

• Blade quality

High-quality, durable carbide-tipped cutting blades from reputable blade manufacturers are essential for precision dicing and long blade life. Inferior blades will not cut consistently and will require frequent replacement.

• Blade configuration

The number and spacing of blades is designed to achieve the specific size and shape of diced chicken pieces required. The wrong blade setup will result in improperly sized pieces.

• Blade balance

Unbalanced or wobbly blades will not spin true and can damage the machine or products. Blade balance/truing is performed before shipping any machine.

• Tight tolerances

Precisely machined components that minimize wobble and maximize stability are necessary for controlled, high-speed dicing. Loose or improperly fitted parts negatively impact quality.

• Safety features

Mechanical and electronic safety mechanisms prevent injuries as well as damage to equipment and products. Missing or malfunctioning safety features compromise quality.

• Cooling

Adequate cooling, including circulating air coolant and oil coolers, maintains consistent temperatures critical for precision dicing and component life. Overheating can damage blades, motors, bearings and gears.

• Sanitation

Built-in washdown systems and access for manual cleaning and sanitation prevent the growth of bacteria and ensure food-grade quality. Improperly sanitized equipment produces unsafe products.

• Testing

All machines undergo testing before shipping to ensure they meet design specifications and quality standards for safety, convenience, functionality, feature accuracy and end-product quality. Defective machines do not adequately fulfill requirements.

• Certifications

Voluntary certifications such as UL, ETL and NSF show commitment to quality and meet standards set by independent auditors. Non-certified machines lack this validation of safety, functionality and quality.

• Materials

Durable, food-grade materials like steel, cast iron, aluminum, stainless steel and coated sheet metal are used based on part requirements. Inferior materials corrode, rust, stain and leach chemicals, contaminating products.

• Tolerances

Tight tolerances between blades and stationary parts ensure consistent, uniform cutting with minimal waste. Larger clearance tolerances result in more uneven or irregular cuts.

Quality control is key to providing commercial chicken cutting machines that can dice raw chicken meat into precise, standardized pieces, sustainably and hygienically.

Here are some tips for cleaning an automatic commercial chicken cutting machine:

• Disassemble components when possible

Many cutters allow removing blade housings, feed tables, discharge chutes and pulleys to fully clean parts. Disassembly provides full access to clean all surfaces. Reassemble precisely for proper function.

• Use hot, soapy water

Fill a sink, tub or pressure washer with hot water and dish soap or a degreaser/detergent. The hot temperature and detergent help loosen built-up grease, grime, residue and bacteria.

• Wash all surfaces

Scrub and scrub all parts including housings, tables, chutes, motors, pulleys, blades, belts, etc. Pay attention to cracks, crevices, hinges and joints where debris can hide. Rinse thoroughly when done scrubbing to remove all soap.

• Sanitize parts

For food-grade equipment, sanitize all parts after washing using a sanitizing solution of 50-100 ppm chlorine or 200 ppm quat. Be sure to follow directions carefully and ensure all surfaces remain wet for several minutes as directed before rinsing and reassembling equipment.

• Pressure wash equipment

For heavy soil, a pressure washer can be very effective for removing built-up mess from chicken cutters. Hold the pressure washer 6-12 inches from surfaces, using a sweeping motion, to blast away debris without damaging components. Be very careful pressure washing bearings, seals and blades.

• Protect from water and chemicals

Do not submerge any parts or entire machines in water or chemical solutions. Protect electrical components like motors and wired safety features from contact with any liquids. Only pressure/mist as directed.

• Lubricate moving parts

After sanitizing and reassembling equipment, apply grease to all moving parts with grease fittings (zerk fittings) including blade hubs, shafts, spindles, pulleys, gears, bearings, pivots, etc. Lubricate according to manufacturer recommendations for best performance and component lifespan.

• Allow equipment to air dry completely

Do not resume dicing chicken until every part including smallest cracks and crevices have dried. Any remaining moisture leads to re-contaminating the equipment after cleaning. Allow at least 2-4 hours of drying for full sanitation.

• Clean and sanitize blades

Blades may need to be removed, disassembled and scrubbed/sanitized individually. Have a sharpening service put an edge back on blades once cleaned for safe, efficient cutting performance. Dull blades after cleaning cruise and crush product.

• Clean/disinfect as needed

For heavily soiled or processing different chicken types, equipment may need deeper cleaning and disinfection in between washes. Follow recommendations from your equipment provider or health department regulations for your operation.

Follow these tips thoroughly after each use to keep your automatic commercial chicken cutting machine clean, sanitized, lubricated and properly maintained.

Here are some important preparation steps to safely and efficiently operate an automatic commercial chicken cutting machine:

1. Ensure proper training

Only trained operators should run the chicken cutter. Untrained users risk injury or damaging the expensive equipment. Get hands-on training from the equipment provider or experienced operators before first use.

2. Check that all safety features are engaged

Ensure protective housings are properly installed, access doors are secured, blade brakes are functioning properly, and all interlocks/guards are in place and operable. Never operate without fully functional safety mechanisms.

3. Do a quick sanitation wipe-down

Give all surfaces a wipe-down with sanitizing/disinfecting wipes, especially around controls. This helps prevent debris buildup and foodborne illness. Full deep cleaning should already be done, this is just a quick touch-up.

4. Check blade condition and balance

Ensure blades can be spun to operating RPM without wobble or vibration. If unbalanced, have blades re-balanced or sharpened/replaced before dicing to prevent damage. Dull or damaged blades compromise safety, quality and lifespans.

5. Test the machine with empty feed table

Place an empty feed table in place and turn the machine on briefly to ensure proper feeding and that all components are spinning/moving as expected before feeding raw chicken. This catches any issues early.

6. Prepare raw chicken pieces

Load feed table with raw chicken parts sized, trimmed and patted dry as needed to feed properly into the cutting blades. Check part sizes/spacing on the feed guides to ensure even, controlled feeding.

7. Begin dicing at a controlled rate

Start feeding chicken pieces into the blades at a rate that allows for even, consistent and safe cutting. Pay attention to cut sizes as you dial the feed rate up or down. rash or uneven feeding risks injury, uneven cutting or blade damage. Build up speed only once satisfied with cut consistency.

8. Monitor operation closely

Closely watch each chicken piece as it feeds into the blades and ensure cuts meet size expectations. Note any jams, uneven cutting, blade dragging or other issues and slow/stop feeding until problems are resolved or machine is serviced. Safety is more important than speed or volume.

9. Clean, sanitize and lubricate properly between products/batches

Always follow recommended procedures to fully clean, sanitize and lubricate equipment between processing different types of chicken or at the end of daily use. This prevents contamination, damage and unsafe conditions.

10. Shut down equipment safely

To shut down, slowly reduce feed rate until feed table is empty. Allow blades to spin for a few seconds until feed table is clear before hitting emergency stop button. This prevents jams or injury clearing a held piece. Blades, feed table and area around should be clear after properly stopping equipment.

Following these preparation and operational tips will help ensure the safe and efficient use of an automatic commercial chicken cutting machine.

There are several good reasons why people want to invest in automatic commercial chicken cutting machines:

1. Increased productivity

Commercial chicken cutters can dice raw chicken much faster than manual labor. A machine can process 200-2000 lbs of chicken per hour or more, whereas a few workers doing it by hand might cut half that amount. This means higher volume and productivity.

2. Consistent and uniform cutting

Machines produce precisely sized pieces with minimal variance in shape, size and cut. This ensures consistent quality, appearance and cooking results ideal for products like chicken fingers, nuggets, salad meat, etc. Hand cutting tends to be more uneven.

3. Reduced labor costs

Not needing as many workers to dice chicken by hand saves money on labor. Fewer staff are required, and those that do operate the equipment have an easier job. Labor is often one of the biggest costs for food processors, so lowered labor demands significantly impact the bottom line.

4. Improved food safety

Commercial equipment is built to stringent food safety standards with features like washability, sealed/contained components, and built-in sanitation systems. This helps prevent contamination and ensures processed chicken meets safety requirements. Proper hand washing and sanitation can be more difficult to achieve and monitor.

5. Value-added processing

By precise-cutting chicken into uniform pieces, further value can be added through products like breaded nuggets, teriyaki wings, buffalo strips, etc. Versatile cut pieces can be used in multiple menu items or packaged/sold as pre-cut diced chicken. This allows developing more profitable product lines and customers.

6. Improved consistency

When the same commercial equipment is used, cutting procedures and piece dimensions can be standardized across batches for very consistent results. Consistent products meet customer expectations, prevent waste from unusable cuts, and build brand loyalty through reliable quality. Consistency is harder to achieve with manual hand cutting.

7. Extended equipment lifespan

Well-built commercial chicken cutting machines are designed to handle high-volume use for many years. With proper care and maintenance, a good machine can last 10-20 years or longer. This extended lifespan provides many years of productivity and cost savings versus needing to frequently purchase cheaper, shorter-lived equipment. Manual cutting tools, in contrast, require more frequent replacement.

In summary, automatic commercial chicken cutting machines offer significant benefits over manual cutting methods, which is why food processors, restaurants, delis and others want to invest in this type of equipment. The increased productivity, consistent quality, reduced costs, improved safety, value-added processing and long lifespans provide a very compelling return on investment.

Here are some tips for choosing an automatic commercial chicken cutting machine:

• Determine your capacity needs

Know approximately how many pounds of chicken you need to dice per hour or day. This will help select a machine with a throughput high enough for your volume needs without excessive capacity. Higher capacity requires higher investment and operating costs.

• Specify the chicken parts

Decide what parts you will be dicing including whole chickens, breasts, thighs, drums, wings, tenders, etc. The machine should have components, blades and feed tables to properly and safely cut all the parts you need. Some machines handle more parts than others.

• Select blade configurations

Choose the number and types of blades (round, flat, saw tooth, etc.) that will dice the chicken into your required piece sizes and shapes. More blades provide more flexibility but also higher costs and complexity. Standard disc/disk blades may suffice for basic needs.

• Determine safety requirements

Consider level of safety features needed like interlocks, guards, housing seals, washability, and sanitation systems based on volume and product types handled. Higher safety standards require higher quality and pricier equipment. Basic minimum safety is acceptable for low-volume, lower risk parts.

• Decide on additional features

Look for useful features like feed conveyors, discharge conveyors, auto feeders/metering,customizable feed guides, pulp elevators, brine injectors, patty molds,etc. depending on your specific needs and product lines. Additional features increase value but also price. Only pay for features you really require.

• Compare build quality and durability

Commercial chicken cutters receive intensive, high-volume use. Built quality and durability are essential to minimize breakdowns, repairs, and need for replacement. Look for heavy-duty, welded steel construction and high-grade components from reputable, trusted brands known for this type of equipment. Lower quality leads to higher total costs of ownership.

• Determine your budget

Set a maximum budget for the equipment including any add-on components you need. Stay within or just under your budget to avoid going into debt or paying higher ongoing costs. Lower quality equipment may have lower upfront costs but lack performance, safety, productivity or lifespan to be worth the savings.

• Get guidance from experts

Consulting with equipment experts, able manufacturers and experienced users can provide valuable guidance for choosing a machine that will meet all your key needs and priorities. They understand the options and can recommend based on Feedback from using various models. Their advice will help ensure you make a choice you do not later regret.

Following these tips will help you evaluate options and choose an automatic commercial chicken cutting machine that is ideal for your particular needs, volume, product lines, budget, priorities and risks. Make sure to take the time to properly compare specifications, features, quality, costs and expert recommendations to find a machine you are fully confident will suit your operation for years to come.