Meat tying machine IBR

for coppafor pancettacross tie

The binding is used to hang the product and to tighten it to give it the correct shape (coppa, loins) and, for rolled products (bacon and cured bacon), to ensure complete adhesion of the muscle bands. Natural rope binding loses its tightening function after the initial weight drop, when normally the desired adhesion has already been achieved. By using elastic rope for spiral binding, the tightening capacity lasts longer and there is no dropping of the coils, which are otherwise retained by manually performed “crossings” of rope called “passetti.” Aesthetically, the use of natural rope mimics manual tying, while elastic rope perpetuates the memory of it with a better aesthetic result than elastic netting. The IBR binding machine for coppa and rolled bacon makes the longitudinal binding necessary for hanging the product and to prevent indiscriminate stretching during helical binding. The IBR series can perform 8, 10, 12 and 14 rope tying, depending on the model. The coppa, rolled bacon and pancetta coppata can have diameters between 90 mm and 150 mm, or between 70 mm and 130 mm, while the length can be up to 550 mm. The machine is self-adjusting to the diameter and length of the product, and the productivity of the IBR10 model can be as high as 300 pcs/h, depending on the operators’ ability and ease of product handling. The IBR binding machine reproduces manual work, with the same aesthetic result, but with better regularity, enables high productivity and eliminates most of the risks from repeated movements.