Industrial meat tenderizer MacMAX 500

roller

Key benefits

• Improved bond between the parts
• Increased yields
• Reduced massaging time
• Increased slice cohesion
• Increased brine intake
• Reduced brine pockets

Information
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, enlarging it, and increasing the release of protein and improving the absorption of brine. Large tendons, for poultry products as well, are also cut by the MacMax, reducing muscle contraction during cooking and increasing binding.

Details

• Machine length: approx. 3470 mm (with infeed and outlet conveyor)
• Machine width: approx. 1340 mm
• Machine height: approx. 1340 mm (without crane), approx. 2260 mm (with crane)
• Height adjustment infeed conveyor: 1045 mm – 1215 mm
• Conveyor width: approx. 500 mm
• Number of blades per blade roller: optionally 79 (1.5 mm) or 84 pieces (1 mm)
• Compressed air: min. 6 bar
• Blade roller adjustment: depending on the product 0–50 mm
• Weight: approx. 950 kg
• Electrical connection: 3Ph/PE; 400/440V; 50/60 Hz

Characteristics / technical specifications

• Application: surface cutting/maceration to increase protein release and brine absorption for meat and poultry
• Blade roller options: 79 blades (1.5 mm) or 84 blades (1.0 mm)
• Blade roller adjustment range: 0–50 mm
• Conveyor width: ~500 mm
• Infeed conveyor height adjustment: 1045–1215 mm
• Overall footprint (length with conveyors): ~3470 mm × 1340 mm (width)
• Height: ~1340 mm (without crane) / ~2260 mm (with crane)
• Compressed air: ≥6 bar
• Weight: ~950 kg
• Electrical supply: 3Ph/PE, 400/440 V, 50/60 Hz