Nock C460 meat derinder

• Removing rind from pork cuts (e.g., bacon, ham, pork belly).
• Processing beef and lamb for specific cuts requiring skin removal.
• Preparing poultry for further processing by removing skin from certain parts.
• Use in butcheries, abattoirs, and meat processing plants.

Typical cutting width

For this model class, cutting widths commonly range from 400mm to 600mm.

Typical cutting speed

Units of this type typically operate at speeds between 15 and 25 metres per minute.

Power supply

Most industrial derinders require a 3-phase electrical supply, commonly 400V.

Motor power

Motor power for this class of equipment is typically between 0.75kW and 1.5kW.

Construction material

Units are predominantly constructed from stainless steel for hygiene and durability.

Mobility

Many derinders are designed to be mobile, often fitted with castors for easy relocation within a facility.

• What types of meat can a derinder process?

  Derinders are primarily used for pork, but can also be adapted for other meats requiring skin or rind removal, such as certain cuts of beef or lamb.

• How often do the blades need changing?

• Is this machine easy to clean?

• What safety features should I look for?

• Can this machine be integrated into a processing line?

Skinning equipment for meat and poultry processing is valued for reliability and consistent performance in high-volume operations. Buyers typically prioritise machines with robust construction, efficient blade systems, and straightforward maintenance access. Key considerations when purchasing used units include blade condition, operational wear on critical components, and compatibility with existing line speeds. Industry sentiment favours equipment from established manufacturers known for durability. Proper servicing history and functionality verification remain essential factors before purchase.

General overview for this equipment type