If a PUMA costs 60k and is supposed to be operated by 2 people to cut production time in half, and the average cutter gets paid 19 an hour, but that cutter has to operate the PUMA by him/herself, how much money could have been saved by just hiring another cutter?
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Our Meat Dept. has had the Puma for about 6 months now, if my memory is correct. The experienced and hard working meat cutters actually produced more finished product doing it by hand rather than by this machine. The slower lethargic ones produce less with the Puma.