Hanging: This refers to the process of hanging the whole chicken on a conveyor line.
Wing straightening: A process to align the chicken’s wings for subsequent processing.
Wing cutting: The module where the wing is separated from the rest of the carcass.
Cap cutting: This refers to the cutting of the neck and back area of the chicken.
Leg Processor: A specialized module for processing the chicken’s legs.
Quarter cutting: This module divides the chicken into quarters.
Leg and drumstick: A more specific module focused on separating the leg and drumstick.
Leg deboning: This module removes the bones from the chicken leg.
Giblet washer: A module to clean and wash the chicken’s giblets.
