Bowl Cutting

• Solid construction, designed for production under extreme conditions
• Large digital operating screen for optimum control of the machine

Vacuum Filling

• Machine filled by vane pump, driven by servomotor, and operated by the human-computer interface
• It fills the sausage under vacuum condition

Vacuum Tumbler

• Improved products quality, consistency and shelf life
• It can save the work time and reduce the labor intensity

Smoke House

• Integrating the functions of Drying, Smoking, and Cooking for Sausages, meat, poultry and fish.
• Cold Smokes available for Salmon and Salami
• Smoke is generated by glowing of wooden chips on a special grate

Linking System

• Pump driven by the servo motor.
• The ultimate, high-speed solution for producing linked sausage in collagen, cellulose and natural casings
• All aspects of the design improve performance and reliability

Emulsifying

• Greater production capacity, precise consistency and control
• Optimum final product temperature and consistent particle size and definition.
• Superior quality products with greater moisture-holding capacity, maximum protein extraction, and higher cooking, chilling and slicing yields

Forming

• High speed mold plate drive
• Accurate filling and consistent weight
• Producing products as diverse as hamburger patties, whole muscle chicken, nuggets, fish fillets and skinless sausages.

Grinding

• Processors of beef, pork and other raw materials.
• Twin overlapping counter rotating paddles gently mix every batch to ensure uncompromising product quality
• Ensuring consistent particle definition, excellent texture, and a premium end product.

Freezing Cabinet

• Extend shelf-life and maintain product quality all the way to the table.
• High-efficiency cryogenic processes using either carbon dioxide (CO2) or liquid nitrogen (N2) to boost productivity and streamline operations.

Frying

• The product is evenly fried by using the electricity heater as it’s heating source or gas heating
• Ensures a maximum heating efficiency and heat distribution
• Automatic temperature control can freely adjust the temperature to the product that is being fried.

Bandsaw Machine

• Specially designed for cutting frozen meat and bones into smaller pieces.
• Visible eye level for controls for safe and convenient operation.

Dicing / Slicing Portion

• Preferred equipment to cut meat into meat cubes, shreds, slices and strips
• The cutting thickness can be adjusted.

Mixing

• Mix products fast and intensively without damaging the product in the process

Different mixing systems are possible:

• Ribbon mixers
• Paddle mixers
• Ribbon-paddle mixers
• Screw mixers
• The mixing systems have been efficiently designed and require less labour

Slicing

• Meat can be sliced as thickly or as thinly based of preferred thickness.
• The blade is easily removable
• Size is compact makes transporting and storing easier

Brine Injection

• Brine injection of meat products, carcasses poultry and fish.
• Maintain product quality and integrity.
• Increasing shelf Life

Mincer

Benefits:

• Fewer Contaminants
• Quality control of output product
• Reduces labour costs, increasing efficiency

Breading

• Bread your product with ease and efficiency.
• Ensures that products are evenly breaded for higher quality aesthetic appeal.
• Detachable, for easy lifting, cleaning and transportation.

Coating

• Fully automated batter mixer and viscosity control
• Breading applicator to run heavy flour style coatings
• Greater uniform coating distribution

Pre-Dusting

• Even distribution of flour and pre-dust to prepare the product for quality coating
• Frequency controlled stainless steel hygienic blower
• Frequency controlled belt speed

Dipping

• Dipping level easily adjustable
• Adjustable top belt to hold product completely submerged in coating
• Frequency controlled belt speed
• Easily adjustable frame height by hand