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A pioneering system for cutting turkey thighs: CALIBRA SL Station Line.
Each boning line allows whole turkey legs to be distributed at a given rate per shift (number of legs / given time) and to recover boneless noble pieces, secondary products and waste. Each boning station is pneumatically adjustable by manual control (Up / Down).
The computer system of the calibra SL makes it possible to monitor productivity and material yield. Each line is equipped with a control station to perform quality controls to maintain the required level of quality.
