Other meat processing equipment

Fully containerized mobile slaughterhouse with equipment for cattle and sheep & goats 40’ HC Container Dual rails and support materials PU sandwich panel wall cladding Carcass cold room with floor insulation Ventilation for the processing ...

Throughput: 2,800 kg/h

The CATO sausage peeler allows an optimal peel of the sausage cellulose casing leaving no marks to the sausage. The sausage peeler allows to peel up to 2.800 Kg/h of product with a wide range of sizes including little sausages known as ...

Cutting capacity: 1,800 p/min

A new model has been launched from the sausage cutter. HI-CUT 2 realizes the precise cutting with high speed. The counter function is available as the conventional model.

Experience in the construction of maturing systems for raw sausages, salami and raw cured products for two generations: Sorgo maturing systems in industrial design are characterized by excellent workmanship and reliability. Customers ...

Only put meat, this machine is ableto cut meat muscle and tender. Tenderizing for pork cutlet, steak, fried chicken. High safety by the Inter look system. Cover Infeed and Outfeed cover are now one unit to limit the access to ...

The new automatic tying machine allows continuous tying to increase productivity, compared to tying with single knots. Features • Tie products with a minimum diameter of 60mm, up to a maximum diameter of 200mm (approx) • No limits ...

Grill markers • Working widths: 400 mm, 600 mm, 1000 mm • Grill markers for strips from top and bottom • Automatically adjusts to product height • Electrical heating

The pneumatically operated sausage meat cutter can be attached to the outlet of the REX filling machine without major effort. It is excellently suited for cutting the stuffing (e.g. Cevapcici, …).

Injection: ham on the bone, ham, shoulder, bellies, sides, hocks, whole chickens, pieces of beef, turkey breasts, turkey thighs, tuna loins, salmon fillets, cod, ... Injecting / Tenderizing: ham, shoulder, pieces of beef, turkey breast, ...

Traditional handling technology and presentation suggest your consumer quality and the awareness to purchase high quality products. Give your products the traditional hand made feature about operation of modern technology. Traditional ...

The new KT-ALP meat press thins and tenderizes meat and poultry without weight loss. The meat is of an even thickness and it stays juicy when fried. The machine is fast and efficient, pressing 800 steaks per hour at a working pressure ...

The Thompson Frozen Block Flaker is a heavy duty industrial machine specifically designed to process large volumes of frozen product. It is used extensively in many high production facilities worldwide. It is renowned for consistently ...

This machine, studied expressly for the chopping of frozen rind or meat blocks is constructed in two specific versions, 15 HP for meat and 30 HP for frozen rind, which make use of the same external structure. It is extremely compact, ...

Ergonomic design – you only need to guide the Casings. Can be automated with pneumatic system chute. Wheel profile ensures the casings quality. All in high-grade stainless steel. Foodsafe plastic material. Easy to clean. Spray protection. Capacity: ...

Automatic sausage peeler with vacuum system and large integrated casing tank. The best price-quality ratio. The peeler offers the best features available in the market; safety systems that exceed EC standards; production speed of up ...

Midwest Machine’s Proportioning Saws are specifically designed and custom built to automate your retail meat cutting process. They are ideal for both boneless and bone in beef and pork subprimal portioning. They can also be utilized ...

Tenderizing unit easily dismountable Turns tough meat into fine and soft cuts Thermomagnetic Protector Safe operation Optional "Fajitas" unit Long life with minimum maintenance

The drainage tumbler of the GAT series are specially developed for the continuous tumbling of fresh meat, bacon as well as poultry. Easy operation and ergonomic industrial design Variable inclination angle Variable drum ...

The Poultry Skinning Machine MAJA ESB 4434/1 GV is suitable for the safe automatic skinning of fresh poultry parts by infeed conveyor belt. It offers the following advantages: For perfect skinning of poultry parts with excellent ...

It is used for sausage, hotdog, döner, meatball production and in meat processing sector. With the blades available in the reservoir, the product can be mixed with spice or other substances homogenously. The product is thickened ...

Irregular pieces of meat, such as fresh pork, beef, veal and poultry are flattened by means of pressure rollers and profile belts. The flattener’s pressure ensures that the meat maintains its desired shape even after cooking. It is important ...

The steaker which is designed for the industry is very high-powered and sturdy. It captivates by its solid construction and is equipped with pneumatically springed rollers that adapt perfectly to any product size. The Henneken roller ...

The ASP-3000 automatic sausage peeler is intended for producers who require high sausage peeling output. Its productivity is up to 300 metres/minute. The ASP 3000 high capacity sausage peeler is designed to make a longitudinal cut along ...

New technologies for better results The Emerson Technik smoking and cooking units are allowing automatic heat treatments for meat, fish or other food products. They benefit from very strong materials and from a special cooking system ...

COLD SMOKING AND MATURING ROOM The Cold Smoking and Maturing Plant is designed for smoking and maturing of salami, raw ham and similar meat products with a temperature of 15 – 35°C. DESCRIPTION The plant consists of a central air ...