The Robert Reiser Rotoclaw II Frozen Meat Flaker is a powerful high efficiency machine that processes large frozen blocks of meat into smaller pieces or manageable flakes. The machine is design to allow for fast, safe and precise flaking, making it ideal for large scale meat processing facilities needing a reliable solution for breaking down the frozen meat for further processing such as grinding, blending and cooking.

In this guide, we will explore, how Robert Reiser Rotoclaw II Frozen Meat Flaker works and contribute to the commercial food process. 

How Rotoclaw II works

The primary mechanism of the Rotoclaw II involves a rotating drum with especially design blades that cuts through the frozen meat. The equipment is specifically used for breaking down 60 Ib blocks of frozen meat with the claw system to tear those into smaller pieces. 

Here’s step by step breakdown of its operation. 

1: Control Panel

From the control panel, turn on the Rotoclaw II. The machine does cycle both forwards and reverse. 

2: Loading Frozen Meat Blocks

• Large blocks of frozen meat are loaded into the machine’s intake area known as Chute. The Rotoclaw II is capable of handling blocks of various sizes, which saves operators from having to pre-cut the frozen meat manually. 

• The equipment Chute functions due to air valve that actuates the chute to stood up and down and then running the system back. 

3: Flaking Process

• Once the meat is loaded, the machine’s motor powers the rotating drum with high speed blades that flake the meat by shaving it into thin, small pieces. The blades are engineered to handle extremely cold, dense meat with damaging the sharp edges, ensuring long lasting performance.

4: Output

The flaked meat is then discharged from the machine and ready for the next stage in the processing line. 

Benefits of using Rotoclaw II

• Improved processing speed

The ability to quickly flake the frozen meat reduces the time needed for grinding or mixing in subsequent stages. This improvement in speed can lead to a higher production output.

• Enhanced Product Quality

Consistent flake size and shape lead to more uniform blending and cooking results, essentially in producing high quality and even textured meat products. 

• Reduced Equipment Strain

Since the Rotoclaw II handles the initial breakdown of frozen blocks, other equipment experiences less strain of wear and tear. And extend the lifespan of those equipment.