The pre-split pork sides are divided into three sections: the front, middle, and rear. The segmented front, middle, and rear sections are transported via a conveying device to their respective deboning, cutting, and trimming lines.

The deboning, cutting, and trimming line is divided into three layers:

The upper layer transports clean bins (empty cleaned turnover baskets)

The middle layer transports raw meat materials

The lower layer transports heavy bins (turnover baskets filled with cut meat)

Operation process: Operators take clean bins from the upper layer and place them on the turnover basket racks. The raw meat materials are transported via conveyor belts to each workstation, where workers debone, trim, and complete the processing. The deboned and trimmed meat is placed into turnover baskets. Once a basket is full, workers push it into the lower layer for heavy bin transport, which then moves to the weighing and packaging area.

On both sides of the deboning, cutting, and trimming line, there are operation workstations, typically made of 30mm PE boards, which are flexible and do not damage knives. Each workstation has racks on both sides for storing the processed products.