Deboner is designed for separating meat from bones in turkey thighs and shanks.

Design and operation:
The single-stand deboner is mounted to the table, worktop etc. It is made mostly from stainless, acid-resistant materials, aluminium and food-approved plastic.
The main units of the deboner are:

1. Frame made of closed profiles
2. Cylinders for controlling the operation of the deboner
3. Guides of the pushing-out unit
4. Mechanism for pushing out the bone
5. Rubber insert
6. Working table
7. Pneumatic bone cutter

Design and principle of operation:

Upon a frame made mostly of closed profiles, there are twopneumatic cylinders which provide drive for the machine.
The machine is controlled with a button located at the marked spot.Pressing the button makes the sleeve and a PE piston – fastened
to the slider – move downwards along two guides, which pushes the thigh or shank bone, placed between the piston and the rubber
insert, through the opening in the insert. Deboned meat is left on the rubber insert. The bone is cut off with a pneumatic cutter
mounted just below the working table.