Derinding machine

The derinding machine is a butcher's machine that removes skin tissue ( rind ) from meat. In contrast to manual processing, productivity is very high. The pieces of meat (e.g. ham) are refined in this way.

The machines are essentially divided into two modes of operation according to the European standards:

• open derinding machines (for large, rounded pieces of meat, e.g. ham)
• closed derinding machines (for flat pieces of meat, e.g. bacon)

The open derinding machines are particularly dangerous because the operator guides the piece of meat to the extremely sharp knife by hand. For safety reasons, it is not permitted to wear protective gloves, as this enables them to be drawn into the danger area.

The employers' liability insurance association therefore stipulates that open derinding machines (also known as derinding machines) may only be used to derind round pieces. Belt derinding machines have to be used for flat and also smaller sections, the processing of which increases the risk of cuts in open operation. The part to be defeated is placed on the infeed belt and passes the blade fully automatically.