Listning ID 804382
Pass-through type massager - designed to reduce the time of drainage after meat injection in order to obtain the possibility of packaging raw materials immediately after its
processing The pass-through type massager allows the meat to be in constant motion.
The time of meat processing can be changed by adjusting the speed of rotation and the inclination of the drum.
Equipment for quick soft massaging of the product after injection will add
end product attractiveness. Massaging activates meat protein,
ensuring the best retention of the introduced brine/marinade in the meat, preventing
oozing juice into the packaging and achieving a better overall appearance of the finished product and
improved shelf life.
Fresh meat, meat with
high moisture content and bacon products. Fast built-in massaging
helps bind the brine in the product and removes the brine from the surface of the products,
contributing to better retention and a better overall appearance of the product.
Built-in dosing, loading and grinding of fresh, fried or reheated.
processing of red meat or poultry for:
Better binding of brine/marinade
Less loss of juice in the package
Improved bacteriological standard
Better overall appearance of the finished product
Speed, rpm 3-10
Adjustable angle of rotation is manual
Engine, kW 2.2
Dimensions, LxWxH, mm – 4100x1250x2050
A tray for collecting and returning brine
Additionally in the kit for collecting/reusing excess brine:
1. Membrane pump (brine does not change its structure and does not heat up)
2. Filter 2 pcs. (secondary brine is filtered and distilled into a tank)
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