The TURBOMEAT® Process is the doorway to Accelerated Intensive Massaging (AIM) which makes it possible to accelerate the process of massaging and maturing cooked meat products, resulting in notably shorter process times (up to 50 % reduction in the total massaging time), without having to relinquish versatility, the results (in consistency and binding) or the technological and organoleptic advantages of a conventional massaging drum.
The TURBOMEAT® technology in short-duration processes, with reduced maturation times, and specially designed for the production of cooked meat products of medium, high, and very high yield, can significantly increase productivity while maintaining an appearance of whole muscle in the cut, highly valued by the consumer.
Adjustable programs for tumbling and massaging action, from gentle to energetic and very energetic.
Electric drive system (models 1X and 1X Plus) and technological simplicity of all components for maximum operability and minimum maintenance.
Adjustable drum speed between 5 and 18 r.p.m.
On-line control of meat maturation temperature.
Incorporated controlled refrigeration.
Loading by suction or lift.
Inner walls mirror polished for better sanitation.
Its unique system of maximum drum tilt facilitates quick unloading, indispensable for obtaining products with high vacuum level (no foam).
Vacuum circuit without bottlenecks (from pump to drum) that assures a strong suction flow at high vacuum rates.
Automatic tilting cycles.
Programmable massaging cycles for each type of product with complete control of all process parameters and assisted maintenance.