Other meat processing equipment

Ideal compact machine, made to press any king of meat (beef, chichen, turkey, pork…) - Removable tray in order to make cleaning easier - Hydraulic system (150 bars) - Adjustable thickness from 1 to 20 mm - 100 % stainless steel - CE complies

The processing principle of T-MAX technology is based on classic tenderising functions using blades. The entire muscle is processed. Main reasons for using a needle tenderiser: Tender meat with increased muscle elasticity Improved ...

The combined use of injectors and roller tenderisers is a common international production method for improving the product quality. A larger product surface is created, either by slitting the surface or completely processing the muscle: Optimisation ...

For the production of high-quality cooked ham, massaging the muscles is an important part of the process. Protein is activated which ensures optimum bonding. This process supports the Schröder macerator. The blade rollers cut the surface, ...

Tank capacity: 1,000, 2,000 l

Standardized brine, highest hygiene BRIMAX technology allows the production of all types of brine used in injection or massaging processes, while maintaining a standardized product quality under the most stringent hygiene requirements. The ...

Processing muscles with a hard structure needs special attention in the production of high-quality ham. The lack of flexibility makes the forming and filling process more difficult. When different muscles (silverside/topside) are mixed ...

The REX RKS is the universal solution for the exact calibration of all artificial and natural casings; it is also so adaptable that it can be integrated into all process solutions. It was designed to meet the requirements of different-sized ...

AKS 65 - Calibration system The linking and hanging technology from REX-Technologie stands for maximum flexibility.Regardless of whether you are processing natural, synthetic or collagen casings, the hanging systems fill with exact portions ...

AKS 65M - Industrial sausage production Fully automatic casing change for all artificial and collagen casings The linking and hanging technology from REX-Technologie stands for maximum flexibility. The process solution is innovative ...

Universal machine for pressmg all types of products to obtam a constant height and width of the product. The action of the press, with the destred pressure, achieves perfect and uniform pressmg. Characteristics - Engme power: 4 ...

Mainali 2D Press composed of 2 sets of pistons, has been designed to press cured or semi-frozen boneless foods. The press is specially designed and adapted according to the explicit need of the application. The press system makes ...

The meat tenderizer is equipped with two tenderising rollers with stainless steel blades. With these it tenderizes pieces of meat up to 150 x 20 mm and ensures that the meat tissue is evenly loosened. The basic device consists of a robust ...

Range: Meat Type: Automatic derinder, Automatic poultry skinner Usage: Cutting width: 595mm Articulated pressing wheels system. Infeed and outfeed conveyors included. Poultry version (V1640 VA) available.

STARTING FROM A SPOOL OF ARTIFICIAL CASING, THE NUDO AUTOMÁTICA PERFORMS TOTAL AUTOMATICALLY THE PLEATING, TYING, CUTTING, AT THE SELECTED SIZE. AT THE END OF THE PROCESS, IT LEAVES THE PRODUCTS HANGING UP BY A LOOP. It is supplied ...

FULLY AUTOMATIC MACHINE FOR PLEATING, CUTTING, AND CLOSING WITH ALUMINIUM CLIPS, WITH OR WITHOUT LOOPS, ALL KIND OF TUBULAR NETTINGS AND REELED ARTIFICIAL CASINGS. Computer-controlled; it adapts to a wide range of products by just ...

FULLY AUTOMATIC MACHINE FOR CUTTING AND CLOSING WITH ALUMINIUM CLIPS, WITH OR WITHOUT LOOPS, ALL KIND OF TUBULAR NETTINGS AND REELED ARTIFICIAL CASINGS. Computer-controlled; it adapts to a wide range of products by just changing different ...

Pressure: 6 bar

The AS 2.1 M is a semi automatic binding machine suitable to bind sausages with continuous thread in natural casing. Its strenghts are practicality and simplicity of use, requirements that permits to everyone to use it, even without experience. ...

Pressure: 6 bar

The AS 2.1 A is an automatic binding machine equipped with extraction belts pulling group for sausages. Determined the length, the completely autonomous dragging of the product after the binding will be guaranteed. The two belts are positioned ...

Electric power: 5 kW
Pressure: 6 bar

The continuous collaboration with our customers allowed us to improve our actual AUTOMATIC BINDING MACHINE, that’s why we changed the name in AS 55. Performances and LOWER OPERATING COSTS are our improvements points, besides the consolidated ...

Cutting width: 298 mm

ST111K stands for low-maintenance and compact design with an excellent life expectancy and return on investment because of the use of the best available techniques and materials in our concepts. Bone-in chicken parts larger than a whole ...

Cutting width: 462 mm

For automatic, high speed versatile skinning, the ST600K is sublime because of its dual infeed system with infeed guide. The highest yield is achieved by applying a minimum to no pressure on the poultry parts combined with pulling the ...

Cutting width: 462 mm

For automatic, high speed versatile skinning, the ST600K10 is sublime because of its dual infeed system with infeed guide. The highest yield is achieved by applying a minimum to no pressure on the chicken parts combined with pulling the ...

For the draining of the meat pieces coming from the injector, recovering the excess of brine. The massage that is produced is very light and aims to eliminate the excess of brine and consequently, the excessive shine of the meat and to ...

Tank capacity: 500, 1,000, 1,500 l

It allows the quick, controlled and efficient preparation of any type of brine, by reducing stirring time, avoiding temperature increase and improving the dissolution of additives. • Characteristics: Tank with support for turboagitator. Agitator ...

Multislicing of meat by circular toothed blades. The increase in the created surface favors the absorption of the brine, the extraction of the protein and the increase of the link. It can be carried out after injection or in non-injected ...

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, ...

More compact than the DFC 30, DFC 20 is a great option for those who have a medium production and want to achieve the best shredding quality. It was developed to shred chicken and meat in a fast and efficient way, thus serving an increasingly ...

DFC 30 was developed to shred meat quickly and in an efficiently way, thus meeting an increasingly demanding market. It's patented system guarantees perfect shredding and continuous production. It follows Orved Brock’s strict quality ...

Cutting width: 430, 600 mm

Features and application range cutting width: 430 mm / 600 mm cutting speed 24 m/min application: •automatic skinning machine for whole chicken legs, chicken drumsticks, chicken thighs and chicken breast •chicken breast can also ...

Cutting width: 160, 180 mm

Features and application range cutting speed: 24 m/min application: •CBP 695 VARIO for double lane feeding (CBP 496 VARIO offset when processing chicken corpus) •deployable also with alternative pressure roller to skin chicken legs ...

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 ...

This brine preparation system is specifically designed to mix large quantities of dry ingredients, the venture system pump at the bottom of the loading hopper allows to incorporate and mix homogeneously the dry ingredients into the brine. ...

For tendering eny kind of meat without bone like ham, bacon, poultry breasts, fillets, etc... For high yields products, tenderizing with blades improves: * Brine absorption and protein extraction. * Increased bonding. * Colour ...

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 ...

Throughput: 3 p/min - 100 p/min

Function: Remove feet hair throught scalding Fluid needed: Water at 65ºC • Made of stainless-steel. • Pneumatic unloading with automatic cycle. • Cycle timing available to be set. • Electric panel included. • Can be combined ...

Throughput: 30 p/h - 480 p/h

Required needed: Water at 65ºC • Made of stainless steel • Pneumatic unloading with automatic cycle. • Cycle timing available to be set. • Electric panel included. • Can be combined with the loading lift.

Available in up to 40" belt width Up to 15,000 lbs. per hour capacity Versatility, safety, and efficiency make our cuber tough to beat! This heavy-duty, continuous inline, single-pass tenderizer allows for scoring portions of solid ...

Available in up to 18" belt width Up to 2,100 pounds per hour capacity Our Cross Tenderizer is truly remarkable. This unique tenderizer provides increased tenderization while reducing labor costs and production times. It does so by ...

Guarantees uniform cooking time and plate coverage Our outstanding, compact tabletop flattener features a single-piston flattening system, ideal for smaller portions of beef, chicken or even veal. The Pound-O-Matic delivers uniform cooking ...

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 ...

Electric power: 4 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 ...

Throughput: 500 p/min

The movable sausage cutting machine is developed by our company, which is a small machine with low cost and high efficiency. Productt Features: 1.The principle is to use the thread of the tying machine to cut the sausage, which ...

• Perfect product preparation for sustainable raw material utilization and ideal automation • High performance: depending on the application, forms up to 15 products/min. • Loading manually or with optional infeed belt • Precise forming ...

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

Belt width: 400, 600, 1,000 mm

Meat flattening machine professional • Conveyor width: 400 mm, 600 mm and 1000 mm • Gear motors with frequency converter • Product thickness: infinitely adjustable • Quick belt release for easy cleaning • ...

Currywurst cutters • Conveyor width: 300 mm, 400 mm and 600 mm • Gear motors with frequency converter • Cut by knife cylinder • Cutting width can be selected (from 6 mm) • Supply and unloading conveyor ...

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 ...

Standalone peeling module to connect to centralized vacuum system. Hygienic: the casing waste are conducted through the vacuum circuit to the collection area. Versatile: provided with castors, easy to move, reduced dimensions. Optional: ...

more info •The PKM Classic baking chamber allows cooking and baking with hot air up to 220 ° C •It is suitable for all types of products, especially in hanging position •Air circulation is provided by a powerful fan •the technological ...

more info •The PKMH Horizontal baking chamber allows cooking and baking with hot air up to 220 ° C •it is suitable for processing products on grates •they are equipped with vertical slots to ensure optimum, fully horizontal airflow ...

more info •PKM Roto baking chamber serves for heat treatment of all types of products up to 300 ° C •rotation of the cart ensures faster and more even heating of the products, thus reducing the heat treatment time and avoiding unnecessary ...

Our range of automatic vacuum tumblers consists in models with a loading capacity of 500, 1200, 2000, 3000, 4000 and 5000 kg approx. These machine models are used for the salting of raw/cured products such as hams, pork neck, loins, belly-bacon, ...

The high-quality italian cooked ham has organoleptic and visual features unique in the world, due to raw material, natural ingredientistics, reduced injection, a soft tumbling (massage) and a slow cooking. In order to increase even ...

New automatic tying machine TM200 V This new model of tying machine allows, with mode set continous tying, to TRIPLE the productivity compared to tying with single knot. It’s dedicated to products consisting of one or more sausages or ...