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 ...

This brine preparation tank is completely made out of stainless steel, its design allows an eficient use of the space available, it can also be fitted with a ladder that allows an easy access to its top in order to pour the ingredients ...

The new GM-600 grill marker is an innovative and versatile tool to enhance product experience. Due to their revolutionary flexible suspension and relatively small diameter, the upper marking rollers easily follow the shape of any product, ...

The scalding machine, completely made of stainless steel, is used in the mortadella’s processing for heating and washing the fat. It includes one or more cylindrical tanks, depending on production needs, in which the cubed fat is first ...

2nd generation - optimal forming process for doner slices The KLB40 is an attachment for producing precisely defined doner slices. Thanks to programmable control technology, doner slices can be portioned and formed in different, defined ...

With a stroke height of 0-240 mm, a max product clearance of 200 mm and a design for both bone-in and boneless meat products the MP14 is the most flexible needle head in the M3 range. Due to the dual pressure air cylinders the stripper ...

Designed for a professional use, the tenderizer is indispensable for any butcher shop and restaurant kitchen. Thanks to its tenderizing blades and micro/cuts, it can make the meat tender without ruining it, cutting off muscle fibres and ...

Throughput: 120, 60 p/h

Function: Remove the hair from muzzles through scalding. Fluid needed: Water at 65ºC. • Made of stainless-steel. • Double lateral wall for a good and rapid hair evacuation. • Pneumatic unloading with automatic cycle. • Cycle ...

Net weight: 200 kg
Electric power: 3 kW

Automatic knotting with thread to achieve segmentation of sausages, and the length of each sausage could be the same. Characteristic and features: 1. Using electronic cam curve control system, product length, diameter, production ...

The model LX-13 allows the operator to feed manually the filled casing while the tying is made automatically. • Machine for tying with string in a continuous row several types of sausages. They can work with natural, collagen and cellulosic ...

Tank capacity: 300 l - 5,000 l

The unit is manufactured by Inox Fer, and is a mixer than has been specifically developed to operate rapidly, and being versatile while offering adequate homogeneity to the final product. The operation of the mixer is to dissolve and ...

DESALTING AND WASHING LINE LOW CONSUMPTION OF WATER FOR HAMS AND SHOULDERS After the hams has been salted, it must be washed with water to eliminate any excess of salt on the surface. In this moment,, this process requires high ...

Belt width: 250, 400 mm

Selo provides machines that are suitable for flattening meat. Irregular pieces of meat, such as fresh pork, beef, veal and poultry are flattened by means of pressure rollers and profile belts. The flatteners’s pressure ensures that the ...

With the Suhner Tender-Steak we have the perfect solution for you to tenderise your meat and make it juicy. Easy to use and operate. Our Tender-Steak is the fine way to tenderise your meat and make it juicy, just the way your customers ...

The two-dimensional (three-dimensional) measurement of irregular meat is used, analytical calculation by software, which can get the product cutting length and do multiple degrees (90°, 60°, or 45°) cutting. Then it can make sure each ...

The tenderizer, with its 180 micro-cuts per square decimetre, cuts the meat fibres to tenderize the meat without ruining it. It can be used for tenderizing slices of raw or cooked meat, but is not suitable for use with for meat containing ...

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 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 ...

The DFC 10 is our most robust equipment of the meat and chicken shredder’s line. It achieves the perfect shredding with a continuous production. It follows the Orved Brock quality and robustness standard. It uses a patented technology, ...

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 ...

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, ...

The MARELEC PORTIO combines state of the art technology for creating a high precision yet economic portion cutting machine. It is suited for fresh products such as fish fillets and whole fish. Following the product type, different product ...

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 ...