Calibra LA – Trays

The ergonomics of the overhead bucket grader have been designed to protect the health of your teams. In response to recurring issues of sick leave and workrelated musculoskeletal disorders, Vendée Concept developed the overhead tray grader—an ergonomic and practical process that reduces the risk of occupational illnesses.

Poultry pieces, first cut on the bullet line, are placed by operators into trays that pass in front of their workstations. This new workflow is ergonomic because operators remain within a comfortable work zone. When placing the poultry pieces, movements do not exceed elbow height, reducing the risk of tendinitis and unnecessary motions. The overhead system also contributes to optimizing workspace layout.

A Product-Friendly Ejection System

Poultry pieces from the bullet line, or foie gras taken from the evisceration workshop, are placed one by one into the trays.

The pneumatic unhooker releases the tray by tilting: the product is transferred into a receiving channel according to a predefined size set by the electronic control system, or into a buffer channel.