Deboning with robots
An innovative solution for processing pork has come from Japan. The job of removing the bones from pork legs has been given to the pioneering HAMDAS-R robot system with three Stäubli six-axis RX160 HE machines operating as master butchers.
The specifications for robotics in a meat factory could not be more exacting. Chief among them are the strict hygiene requirements that apply to the handling of fresh meat. The processing line is disinfected daily with water and appropriate detergents.
Furthermore, expectations in terms of speed, precision and flexibility have been set high, as no fewer than 500 pork legs enter and leave the line per hour. The functionality of the robots deployed is stretched to the limits by the special conditions prevailing in the meat processing industry. Because no one piece of pork is the same as another, flexibility is required for high-speed processing.
Splash-proof HE robots
For this demanding application, the Japanese use the HE version of the Stäubli RX160 which is specially designed to withstand the intensive cleaning processes in the food industry. The fully enclosed robots equipped with special gaskets conform to the IP 65 standard of protection. Use of the Stäubli overpressure unit increases the degree of protection even further: for example, the wrist meets the requirements of IP 67, meaning that it is watertight. The vertical internal cabling has also proved its worth. All the connectors are located under the robot pedestal where they are safe from water ingress.
Before the industrial robots receive their finishing coat of paint, the surfaces are subjected to a special treatment which increases their corrosion resistance and makes the entire casing less susceptible to mechanical damage. Highly stressed parts are made of stainless steel. The HE robot is thus perfectly equipped for meat processing.
The Japanese equipment manufacturer has come up with a hi-tech method of ensuring that the three RX160 HE robots achieve the required degree of precision in removing the bones from the pork. An X-ray system detects the position of the bones in the meat and calculates the exact incision lin