DTI-DMRI has contributed mainly with providing of mechanically robust gripper for handling the limbs of the warm carcass. The main achievement has been to design and build an agile robot setup for demonstrating a cold carcass cutting case.
By: Peter Vorup, Lars Blaabjerg, Jeppe Bo Andersen, Jon Ravnkjær Søndergaard, Lars Bager Christensen- DTI-DMRI
Such a robot trolley provides a small footprint with an optical safety barrier and a self-contained control interface to adapt a generic cutting trajectory optimized on CT library of carcasses to each individual pig using state-of-the-art artificial intelligence.
A tailor-made hybrid blade for a commercial reciprocating knife reduces the procedural forces on the carcass to a level that requires no further fixation and thereby a simpler designed work zone.
DTI-DMRI has been developing automated technology for pig slaughter for decades. Classification Center for pig grading, cutting primals, and deboning middles are examples of highly tailor-made machinery as the former preferred approach. However, to support the 2025 development goals of the Danish pork industry more focus has been on applying industrial robots and collaborative cobots to be the pivot for the industrial innovation.
The industry has increased the focus on supportive digital technologies as digital twins, 3D vision systems and artificial intelligence to manage a more diverse market situation. The RoBUTCHER project aim aligns perfectly with this focus. At DTI-DMRI we try to use a standard cobot to make the trisection of the ham and the shoulder of a chilled half-pig carcass.