VIV Europe 2026

Vent cutting is the crucial first step in evisceration, laying the foundation for a hygienic and efficient process. Like the Nuova-i, the VC-i is an intelligent solution designed for optimal performance, yield, and hygiene. Equipped with an AI-based vision system enhanced by deep learning, the VC-i continuously analyzes performance. Its AI-driven capabilities allow it to accurately detect well-extracted cloacas and ensure their correct positioning over the product’s back, maintaining consistently high performance.

When cutting up a whole product, wing processing deserves special attention. To harvest as much meat as possible, the center piece (midwing, wingette, wing flat, second joint) is crucial. In JBT Marel’s ACM-NT cut-up system, the WingMaster takes care of cutting consistently along anatomical lines, precisely at the right position of the joint, while harvesting the right amount of skin.

Ensure a consistent and optimal yield from your anatomical leg cuts with ALPINE. While keeping the legs in-line, this system performs precise anatomical cuts, and can meet specific customer specifications. Integrated sensors identify and prevent the presence of undesirable back pieces. Designed for ACM cut-up lines, ALPINE accepts water and air-chilled legs up to the super HD ‘big bird’ weight range. The integrated HMI screen provides monitoring functions, including tracking product losses.

JBT Marel has brought together all the necessary hardware and software to ensure the best possible deboned breast meat process. It starts with ATHENA breast meat deboning, followed by AI-based quality inspection and distribution, possibly trimming, and X-ray inspection.

SingleFeed automatically singulates bulk poultry products and prepares them for in line processing. It replaces a labor intensive manual task. Designed for off line bulk handling and in line random flows, SingleFeed handles boneless products such as tenderloins and breast fillets. Using a vacuum principle, it separates products individually while keeping them dry by lightly moistening only the belt. Its compact design and simple HMI control ensure smooth downstream processing.

The DSI Waterjet Portioning System is a versatile, dual-lane, multi-cell waterjet cutter designed for precise, automated cutting of fillets, tenderloins, leg meat, and butterflies. Each product passes through a high-definition scanner that detects fat, shape, thickness, and weight before the Q‑Link software creates an individual cutting plan. High‑pressure, computer-controlled waterjets then execute complex cutting shapes—like steaks, strips, cubes, nuggets, or imaginative forms—maximizing yield and minimizing waste.