Standardize the cut
Sort by anatomy and size; trim joints according to the validated upstream cutting specification.
16 extrusion heads · up to 7,500 pieces/h
TGJ-16 Automatic Chicken Leg Deboner
Automate the repetitive separation of meat and bone from compatible chicken thighs and chicken scapula products. Sixteen rotary extrusion stations support high output while aiming to preserve usable meat integrity.
6,000–7,500 pcs/h0.55 kWIP65 published
Anatomy-specific deboning
Preserve a recognizable meat portion
The TGJ-16 is designed around chicken-leg geometry. Operators present prepared thighs or compatible scapula products to sixteen indexed extrusion heads, where controlled mechanical action pushes the bone away from surrounding meat. The objective is a distinct deboned portion and a separate bone—not mechanically separated meat paste.
Uniform incoming anatomy is central to performance. Bird size, cut location, joint trimming, temperature, skin condition, bone breakage and loading orientation influence meat damage and residual meat on the bone. The published capacity should therefore be validated across the actual supplier and weight range.
TGJ-16published model
16 headsrotary extrusion stations
750 kgmachine weight
IP65published protection level
Operating sequence
Prepare, load, extrude and inspect
Load consistently
Orient each piece on the appropriate fixture while keeping hands outside automatic-motion pinch zones.
Separate
The carousel indexes through controlled extrusion, allowing meat and bone to leave through defined paths.
Grade both outputs
Inspect meat tears, cartilage, bone fragments, residual meat and accepted pieces per hour.
Rotary multi-station layout
Sixteen heads distribute a high-speed deboning cycle
The official machine image shows a circular array of angled extrusion assemblies under an enclosed upper drive housing. This layout allows loading and separation activities to repeat around the carousel rather than relying on a single reciprocating station. A central lower funnel supports controlled collection from the process area.
- Sixteen published extrusion heads.
- Automatic indexed layout for continuous repetitive handling.
- Open stainless frame supports access around the working area.
- Compact side-mounted control enclosure.
- Low published drive power of 0.55 kW.
- IP65 protection-level claim for the machine configuration.
The source does not publish station pitch, cycle speed, fixture dimensions, required air supply or number of loading operators. Confirm whether extrusion is electrically, pneumatically or mechanically actuated and request the complete utility schedule.
Verified exact-page data
TGJ-16 technical specifications
| Equipment | Chicken leg deboning machine |
|---|---|
| Model | TGJ-16 |
| Published capacity | 6,000–7,500 pieces/hour |
| Extrusion heads | 16 |
| Power | 0.55 kW |
| Machine weight | 750 kg |
| Overall dimensions | 1850 × 1600 × 1920 mm |
| Protection level | IP65 |
Capacity needs a staffing definition. At 6,000–7,500 pieces per hour, the total line must handle roughly 100–125 pieces per minute. Confirm how many operators are required to prepare and load sixteen fixtures, how rejects are managed and whether the stated rate represents mechanical cycles or accepted deboned output.
Yield and product quality
Measure meat recovery and portion integrity together
Deboned-meat yield
Weigh prepared input, accepted meat, residual meat on bones, trim, rejects and process losses.
Meat damage
Grade tears, holes, skin damage and shape against the requirements of the final product.
Bone quality
Inspect for breakage, splinters and retained fragments that could transfer into the meat stream.
Residual cartilage
Define acceptable joint and cartilage retention with photographs and a numerical sampling plan.
The official page describes a low chicken-damage rate but does not publish a percentage or grading method. Build the acceptance standard around the intended use: whole-muscle portions may require stricter appearance limits than diced or further-processed products. Record results by bird-weight class and supplier.
Line integration
Upstream preparation determines downstream speed
The deboner cannot compensate for inconsistent joint cuts or mixed anatomy. Define incoming specifications for product weight, temperature, bone length, cut position and allowable breakage. Provide ergonomic trim stations, controlled accumulation and orientation before the machine.
At discharge, keep meat and bone streams physically separated and protected from cross-contamination. Determine whether collection bins, belts or inspection tables fit below and around the frame without restricting operator access or sanitation.
Architecture choice
TGJ-16 is not a QGJ separator
TGJ-16 handles individual anatomical pieces and aims to retain a recognizable deboned portion. The QGJ series compresses prepared bone-bearing material to recover mechanically separated meat through a perforated separation element.
Choose TGJ when portion identity, whole-muscle appearance and individual bone removal matter. Choose QGJ when recovering comminuted meat from frames or mixed bone-bearing material is the process objective.
Video verification
No exact public operating video was confirmed
The exact HELPER TGJ-16 product page exposes the official machine image and technical schedule but no stable model-specific video. QGJ meat-bone separator footage and generic poultry deboning clips were not substituted because they demonstrate different mechanisms.
Before purchase, request an unedited operating video showing loading, a complete carousel cycle, meat discharge, bone discharge, reject handling, stopping and cleaning. A witnessed product trial remains more valuable than promotional footage because it uses the buyer's actual weight and anatomy range.
Safety and hygiene
Guard the rotating carousel and sixteen pinch points
The machine combines rotary indexing with multiple extrusion mechanisms. Verify fixed and interlocked guards, safe loading openings, emergency stops, restart prevention and stopping time. Define procedures for misloads, trapped product, broken bones and fixture cleaning. Operators must not reach between stations while motion is enabled.
IP65 is a published enclosure claim, not a complete sanitation method. Confirm which components carry the rating, permitted spray pressure, chemicals and water direction. During cleaning validation, isolate energy, open approved access points and inspect fixtures, rods, carousel interfaces, the central funnel, upper guards and lower frame. Reassembly must restore alignment and safety functions.
Factory acceptance test
Challenge the complete bird-size range
Define trial lots by supplier, thigh or scapula type, weight range, temperature, skin-on/skinless condition and upstream cut method. Record gross pieces loaded, accepted deboned pieces, rejects, residual meat, broken bones, fragments, meat damage, stoppages, loading labor and accepted pieces per hour.
Test the smallest, nominal and largest products for sustained runs. Verify all sixteen stations individually so one poorly aligned head is not hidden by the average. Demonstrate stop controls, guard interlocks, misload recovery, cleaning, fixture removal and restart. Agree acceptance limits, spare fixtures, wear parts and operator training before dispatch.
Buyer questions
TGJ-16 Chicken Leg Deboner FAQ
What products is TGJ-16 designed for?
The exact official page lists chicken thighs and chicken scapula. Drumsticks, turkey legs or other anatomical cuts require separate fixture and performance confirmation.
Does it really process 7,500 pieces per hour?
The published range is 6,000–7,500 pieces per hour. Confirm staffing, preparation, loading and accepted-output definitions during a sustained trial.
Is TGJ-16 a mechanically separated meat machine?
No. It debones individual anatomical portions. The QGJ series is the separate equipment family for mechanically separated meat.
Was an exact TGJ-16 video found?
No stable model-specific video was exposed by the exact official page. This page uses the exact official machine image and does not substitute QGJ or generic deboning footage.
Define anatomy and weight range
Request a deboning trialSend representative chicken-leg samples
Receive a TGJ-16 review covering preparation, fixtures, staffing, yield, portion quality, hygiene and FAT.