Meat & Poultry

Shelf-ready packaging is non-negotiable for most major retail supply chains. Products need to be packed into SRP boxes so they can go straight from the delivery bay to the shelf with minimal intervention: no re-sorting, no re-facing, no wasted time at the retailer’s end. Achieving this automatically, at speed, requires an automation system that places product accurately and consistently every cycle.

But shelf-ready packing is not the only challenge meat and poultry producers face, and it is not the right framing for every application. Chicken portions, beef cuts, and lamb products sold in modified atmosphere or skin-tight packaging present a different set of handling requirements entirely. The product format, weight variation, and surface characteristics all affect how a pick-and-place system needs to be configured.

Working environments add further complexity. Meat and poultry production runs in cold, wet conditions, with strict hygiene requirements throughout. Equipment needs to be built to withstand regular washdown and to meet the standards demanded in high care environments, where the risk of contamination is managed through both physical controls and the design of the machinery itself.