Description

Processing work table

To cater for the increasing and rising demands of our customers, we are passionate about providing a decent processing work table for poultry processing.

• The offered product is indicated for a hygienic and efficient process.

• Fabricated and developed in conformity with the norms laid down by the market, this table is easy to handle.
• Furthermore, their extensive usage in restaurants and the food industry makes them highly acknowledged and requested.
• The table is easy to use and will make chicken cutting easier than the conventional tables.
• It was constructed with premium food-grade materials that will not contaminate the processed chicken in any way. In addition, the material adequately tolerates the moist environment that is usually predominant in poultry processing plants.
• It is economical and promises value for your investment.
• It can be used by multiple operators at a time.
• The product is durable and will withstand the stroking force from your knives or machete.

Processing work table: Features

• Constructed using food-grade steel
• Dimension: 1m×0.65m×0.8m
• It is cheap and uses very low technology.

How to cut a whole chicken into parts

Below are the simple steps for cutting a whole chicken into pieces: breast halves, thighs, drumsticks, and wings. Make sure you procure a sharp knife to make your work easy.

• With the chicken’s breast side up, pull each leg far away from the body, then slice into the skin between breast and drumstick.
• Turn the chicken on its side. Curve each leg back until the thigh bone pops out of its socket. Cut through the skin and joint in order to detach the leg completely.
• With the chicken on its side, pull each wing far away from the body. Cut through the joint, then remove the wing.
• Lift the chicken and cut down through the rib cage and then shoulder joints to separate the breast from back.
• Place breast skin side down. Part the centre bone using a chopping motion. Then, slice through to separate into two parts.
• To cut breast halves into quarters, turn each skin side up and cut half diagonally through the bone.
• To divide the legs, turn each skin side down and traverse joints (along the fat line) to separate the thigh from the drumstick.

Doing this, you should end up with 6 to 10 parts, depending on the method you employed.