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Automated Portioning System Quadruples Production Output for Valk & Vlees
Valk & Vlees reduced manual labor requirements and product give-away by integrating vision-based automated portioning technology.
marel.com
Valk & Vlees, the dedicated meat processing facility for the Dutch Valk Exclusief hotel chain, faced rising operational costs and increased demand across its hospitality network. The facility previously relied on manual portioning by experienced butchers to cut high-end raw meats, such as beef tenderloin, into target weights (e.g., 180g, 200g, and 240g).
To support future scalability while maintaining competitive pricing and product quality, the company required a solution to:
- Increase throughput and overall factory productivity without expanding the labor footprint.
- Minimize yield loss, product waste, and weight give-away.
- Achieve consistent gram-level portioning accuracy across diverse raw cut profiles and slightly frozen proteins.
Technical Solution and Implementation Strategy
Valk & Vlees implemented a vision-guided volumetric portioning machine. The system scans each raw cut of meat to assess its volume and geometry before executing automated cuts to precise target weight specifications.
The procurement and installation process was executed in partnership with equipment provider Sismatec. To ensure the automated output matched the visual presentation and structural integrity of traditionally hand-cut meat, extensive pre-installation product trials were conducted to optimize cut profiles, blade speed, and scanner calibration for specific menu items.
Operational Performance and Quantifiable Results
The deployment significantly reduced processing cycle times and optimized material utilization:
Valk & Vlees implemented a vision-guided volumetric portioning machine. The system scans each raw cut of meat to assess its volume and geometry before executing automated cuts to precise target weight specifications.
The procurement and installation process was executed in partnership with equipment provider Sismatec. To ensure the automated output matched the visual presentation and structural integrity of traditionally hand-cut meat, extensive pre-installation product trials were conducted to optimize cut profiles, blade speed, and scanner calibration for specific menu items.
Operational Performance and Quantifiable Results
The deployment significantly reduced processing cycle times and optimized material utilization:
- Throughput Efficiency: Processing time for standard production runs was reduced from eight hours to approximately two hours, yielding a 75% reduction in processing time and a fourfold increase in labor productivity.
- Waste Reduction: Precision scanning minimized trim loss and weight give-away, improving overall product yield per primal cut.
- Operational Flexibility: The system handles diverse raw material states, including slightly frozen pork cuts, enabling fast switching between product lines to meet custom hotel orders.
