You've seen the robotic hog head dropper. But there's still a lot of pig left to butcher. With bones and stuff. How do you make a boneless ham out of all that? The HAMDAS-R Ham Boning machine.
After the ham thighs are separated from the rest of the hog, they travel on dual conveyor belts to the HAMDAS-R Ham Boning Machine where a handling arm picks them up and attaches each piece to a hanging conveyor rack. The machine snaps an x-ray image of the meat, determining the precise thickness, angle, and shape of the thigh bone using eight separate spots along it as a guide.
The meat then passes between two small circular blades to separate it from the upper portion of bone before a series spring-loaded knives on three, eight-axis arms incise the meat along the bone-line. Once the meat is partially freed, another set of gripping claws peel it down and a another set of circular saws free the meat completely with a final cut.
Using X-rays, the control system gets as close to the bone as possible, leaving only slightly more leftover flesh than a seasoned butcher. So, while the The HAMDAS-R isn't quite as efficient as a human, it's way (like 10x) faster. The most skilled meat-packer can process up to 50 Hog legs an hour; HAMDAS-R slices-n-dices up to a whopping 500 every sixty minutes—that's one every 7.2 seconds.
Monster Machines is all about the most exceptional machines in the world, from massive gadgets of destruction to tiny machines of precision, and everything in between.
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