Meat portioning machine

for cooked productsmechanicalautomatic

The purpose of corrugated cutting of cooked products, whether ground meat, pork or poultry, or cheese, medium or soft, is to give the product an innovative aesthetic and functional connotation. The two functions are simultaneously evident when the product, cooked in a pan, has the marks typical of cooking hamburgers on a grill and the same is true for cheese. In the case of the meat product, it is possible to target a particularly young customers, who are prevented from ingesting unhealthy carbon products. The functional aspect is evident when the product is breaded, then fried or baked, thus being able to increase the breadcrumbs, with economic and organoleptic benefits. Cooked ground meat products make it possible to recover trimmings obtained by slicing cooked hams, or poultry products using the same production technology, with an obvious economic benefit. Our portioning machines with corrugated cutting allow for the simultaneous processing of several bars (2, 3, 4, 6, depending on the model) of equal diameter and length (with trimming of the initial and final parts, which are not suitable for packaging) making slices of equal thickness, however adjustable, which are then packaged in thermoforming machines, also using robotic islands of our own design and construction. Our machines have been made to meet the most rigorous health requirements, as the main consumers of these products are in the 3-12 age group. In fact, all food-contact parts are removable, without the use of tools, for the easiest sanitization. Machines with ultrasonic cutting blades can be made for the most delicate products.