Meat Processing Machine

This machine takes frozen meat in block form and flakes it at 800 kg per hour on a 5 HP drive. It is the first machine in a meat ball or fish ball production line, sitting ahead of the grinder, and it exists because frozen block cannot be fed directly into a grinder without damaging it. The drive runs through a gear reducer, which is what allows the machine to carry heavy loading rather than stalling on a hard block. Slice thickness is adjustable, so the flake size can be set for whatever comes next in the line. The whole machine is built in stainless steel and cleans down easily, which is a sanitary requirement rather than a convenience on a machine handling raw meat at the head of a line. It measures 1,500 by 800 by 1,500 mm, and is applied across meat, fish and vegetarian production lines.

Pig skin processing equipment supplied as two machines that work in sequence: a hair burning unit on 1/2 HP, and a depilatory brushing unit on 1 HP that clears the singed bristle from the skin. Burning and brushing are separated for a reason. Singeing alone leaves carbonised bristle on the surface, and brushing alone will not clear coarse hair; running both is what produces skin clean enough for dried pork skin production and for carcass dressing. Both machines are built in stainless steel throughout, and the brushes are imported and specified as safe and sanitary for food contact.

A vacuum tumbler marinates and tenderises meat by mechanical action rather than by time. The drum imitates the kneading of hand massaging, working marinade into the muscle and raising the water retention of the meat, which typically gains around 20% in weight through the process. That weight gain is the commercial case for the machine. Traditional marinating is slow and labour-intensive, and holds product in a chilled room for hours; tumbling shortens the cycle to a fraction of it while producing a more consistent result, so the same floor space turns over more product. It is suitable for pork, beef, lamb, chicken, duck, fish and seafood, and is used on bacon, cured meat, ham, patties, ribs, wings, drumsticks and thighs, as well as for frozen, prepared and ready-to-cook lines. The drum and machine body are stainless steel, and a timer sets the run.

A bowl cutter is where emulsion is made, and it is the machine that decides the texture of every sausage, hot dog and nugget that follows it. This one handles minced meat, minced fish and ham with seasoning, and is used to produce ham, hot dogs, vienna sausage, chicken nuggets and fish products. Fitted with a blunt knife instead of the standard set, it will also break soy and gluten protein down to fibre, which makes it equally suited to vegetarian ham and meat-substitute production. Knife-rotor speed is variable and the machine runs six edge-knives. That variability is the operating point: emulsion temperature rises with knife speed, and holding the batch below the break point is what separates a stable emulsion from a separated one. The bowl is stainless steel throughout, with a hydraulic mechanism for lifting the cover and discharging, and the 200L and 330L sizes come with in-feeds. Control is by PLC through a touch screen HMI. The bowl stops automatically when the lid is lifted. Sizes run from an 11 litre bench machine working 7 kg a batch on a 2 HP knife motor, through 65 litre and 130 litre models, up to the 200 and 330 litre production units.

A combined battering and breading machine producing 5,000 to 12,000 pieces per hour across a usable width of up to 350 mm, extendable to 400 mm to order. Belt speed is variable between 9 and 15 metres per minute, and the unit runs on a 370 watt motor at 220V 50 Hz. Coating is a three-layer process and the machine handles the two layers that matter. The batter layer, held in a 30 litre top-mounted tank with its own agitator, binds the crumb to the product; the crumb layer from a 50 kilogramme top-mounted tank gives the finished texture, and can be plain flour, cornmeal, ground nuts, breadcrumbs, crackers or cereal depending on the product. A blower removes excess liquid between the two, which is what stops the crumb layer turning to paste. The machine is built in stainless steel and non-toxic plastics suitable for the meat industry, mounted on four legs with stainless steel wheels, and is fully dismantlable for cleaning. It weighs 200 kg and measures 1,985 by 880 by 1,640 mm. A turbine can be fitted to blow crumb onto the top surface of the product.

A pneumatic filling machine for restructured and marinated meat, filling to a quantity through a mould. Moulds are made to the customer's size, so the machine produces whatever shape the product requires rather than a fixed one. The machine runs on compressed air and needs no electrical supply, which makes it energy efficient and simple to site in a wet processing area where electrical equipment needs more protection. Pneumatic operation is also straightforward and safe for the operator. A specially designed air combination unit keeps material out of the cylinder, which is the wear point on pneumatic filling equipment and the usual reason these machines lose accuracy over time. Construction is stainless steel, sanitary and easy to clean, and the unit comes with a frame for placing material that can be taken apart as required.

A fish de-boning machine that separates flesh from bone, head and scale, supplied in three sizes covering 250 to 1,000 kg per hour. It is the machine that makes fish ball and surimi production viable at scale, since hand filleting cannot hold that rate. The three models step up in both power and output: the DH811-200 runs 3 HP for 250 to 450 kg per hour, the DH811-350 runs 10 HP for 600 to 800 kg per hour, and the DH811-480 runs 15 HP for 800 to 1,000 kg per hour. Two construction options are offered, one fully stainless steel and one cast iron with baked paint. Which model suits depends on the fish and the hours you run rather than on peak throughput alone. Send the production you are working to and the right size can be advised.

A compact fish scaling machine measuring 230 by 190 by 240 mm and weighing 9 kg, driven by a 0.1 kW motor approved for continuous use. The electrical protection on this unit is unusually thorough for its size, and it needs to be: scaling is done in constant spray. The machine is security insulated and tested to 400V, and protected against spray water. The drive shaft carries four layers of protection, two of steel, one of insulating compound and one of plastic, and it can be run from either a grounded or a non-grounded wall socket. The ball bearings in the scaling head are waterproof and all external parts are rustproof, with a cover in polyacrylic plastic. Together those give the machine a long service life in an environment that destroys unprotected equipment quickly.

A frozen block cutter producing 2,000 to 2,500 kg per hour on a 9.5 kW motor, working meat at -15°C to -18°C. It measures 210 cm long, 130 cm high and 107 cm wide, is built entirely in stainless steel and is electronically controlled. Cutting frozen block generates very high shock loads, and the machine is built around that. Specially designed bearings absorb the loads produced in operation, a soft starter protects the motor and extends its life, and in an emergency the machine brakes instantly by both mechanical and DC electrical braking. The interlocks are comprehensive: the machine stops when the rotor cover is raised, and again when the 200 litre bin collecting the meat flakes is removed from beneath the rotor. Motors are protected against heat and over-intense operation, controls run at 24V with IP66 rated press buttons, and a pneumatic feeding system supports the high production rate. Simple lines and smooth surfaces throughout make the machine straightforward to clean.

An industrial grinder for all types of meat, and also for beans, taro, cassava and animal feed. In a ball production line it follows the frozen block slicer: minced output goes on to patties, or is worked into a paste and formed into fish balls and meatballs. The machine offers four speed settings, and the grinding disc hole size is made to order, so the same unit can produce a coarse mince for patties or a fine one for paste. A clutch stops the machine immediately in an emergency. Construction is 304 stainless steel throughout. Two sizes are available depending on the output required, and a third variant is supplied with a filter tube that separates out tendon and fish bone to give a refined mince. Tell us which product you are making and the output you need, and the right model and disc can be specified.

An industrial meat mixer with a 200 litre bowl taking a maximum load of 160 kg, running on 3 kW from a 3 x 400V 50 Hz supply and weighing 540 kg. The machine uses a dual paddle system turning both clockwise and anticlockwise, with mixing speed varied through an inverter. Reversing direction matters in meat mixing because a single-direction paddle will pack product against one side of the bowl; alternating the rotation folds the batch rather than compressing it, which is what keeps fat and lean evenly distributed and stops the mix warming through over-working. Construction is 100% stainless steel. Loading and unloading are manual, which suits a plant running defined batches rather than a continuous line.

A meat tenderising machine that flattens and extends meat in the way a meat mallet does, but mechanically and to a consistent result. A tendon breaking variant pierces the meat instead, cutting through the membrane to soften the texture without flattening the cut. The two actions serve different products. Flattening suits schnitzel and escalope work where the finished piece needs an even thickness for cooking; piercing suits steaks and whole muscle cuts that need to stay their original shape while the connective tissue is broken down. Both are available in tabletop and vertical formats.

An automatic stir-fry machine with a total capacity of 300 litres and a working capacity of 100 litres, used for peanuts, rice, vegetables and similar products. The gap between those two figures is deliberate: a stir-fry drum loaded past a third of its volume cannot turn the product properly, and the 100 litre working figure is the one to plan production against. Rotary speed is electrically controlled and adjustable, direction runs clockwise and anti-clockwise, and the tilt angle can be set. Discharge is motorised, so the drum tips and pours the finished product out rather than being emptied by hand, and a manual lifting system is available as an alternative. A timer switch controls cycle time and an alarm bell signals completion, both settable as required. The machine runs on 1/2 HP across 110, 220, 380 and 415V, at 50 or 60 Hz, single or three phase, so it can be built to the supply at the destination.

A conveyorised metal detector for food processing, protected to IP65 against dust and water and specified for operation in wet environments. Belt speed is variable from 10 to 60 metres per minute. Sensitivity is set automatically rather than by operator adjustment, which removes the commonest source of failed audits: a detector tuned down to stop nuisance rejects and never tuned back. The unit records an inspection history of up to 100 results, so the check record exists on the machine rather than on paper. Operation is through a 7 inch touch panel. Standard Ethernet input and output allows the detector to be networked over LAN, which is how inspection data reaches a plant quality system without manual transcription. The conveyor belt detaches for cleaning and maintenance, and the overall design is hygienic.

A nugget forming line producing up to 2,100 pieces per hour, forming patties up to 100 mm in diameter at an adjustable thickness of 6 to 20 mm. Moulds are customisable, so the line produces whatever shape the product range needs. Feeding is by a four-screw system, which is what holds quality stable at rate. Forming equipment fed by a single screw delivers product at varying density, and the weight of the finished piece drifts with it; four screws keep the fill consistent so the portion weight holds through a run. The line is built in stainless steel with non-metal food-contact material where appropriate, on a solid steel plate frame. It conforms to HACCP standards and carries CE authorisation. Cleaning effort is minimal, and the formed product is specified to keep a natural bite and texture rather than the compressed feel that over-worked forming produces.

A fully pneumatic sausage clipping machine weighing 28 kg, operating at 6 bar and consuming 7 litres of air per cycle. Full pneumatic operation is the defining feature. A clipper works in the wettest part of a sausage line, and running it on air rather than electricity removes the protection problem entirely while keeping maintenance demand to a minimum. Construction is robust with stainless components, specially treated to withstand the conditions these machines work in. Several of the devices and elements used are covered by the manufacturer's own patents, and the design is subject to ongoing modification without prior notice.

An electrically heated cooking vat built entirely in acid-resistant steel, with thermal insulation and a tightly fitting lid. Bowl capacities run from 200 to 1,000 litres, and the dimensions can be customised to the space available. The vat is designed to run automatically under a Mikster INDU 50 controller, which monitors and holds the process parameters through the cycle. That repeatability is the reason for the controller rather than a thermostat: cooked sausage quality depends on holding a temperature curve, and a vat that needs an operator watching it produces a different result on every shift. The heat exchanger design is specific to this vat and works with high-grade thermal oils, giving high thermal efficiency. On a vessel of this size running daily, that efficiency is a direct operating cost saving rather than a specification detail.

A high-output sausage peeler running up to 2,800 kg per hour at a peeling speed of 200 metres per minute, handling casings up to 32 mm diameter. It is built to European standards and weighs 230 kg. The cut it makes in the product is invisible, which is the measure a peeler is actually judged on. A visible seam on a skinless sausage is a downgrade, so the blade adjustment system is designed to allow the knife to be manipulated without losing its configuration, and blade changes need minimal readjustment afterwards. The generator system runs a high efficiency vacuum, with steam supply controlled and regulated, and an automatic vapour lock closes when no product is present. An anti-burn air curtain produced by the steam protects the product surface. Drive is non-aggressive, speed is controllable, and the machine takes a wide range of sausage sizes. Two motors are fitted: a 0.75 HP converter motor and a 4 HP pump motor, with air consumption of 0.36 m³/min at 6 bar.

A microprocessor-controlled smokehouse supplied in four trolley sizes, from a single-trolley chamber at 25 to 38 kW up to a four-trolley chamber at 90 to 97 kW, all electrically heated. The controller operates the whole technological process in the chamber: the flaps, the smoke generator ignition, and the operating level the generator runs at. Programmable parameters include the temperature inside the product, the temperature inside the chamber and the chamber humidity, among others. Smoking is defined by holding those three against time, so programming them is what makes one batch repeat the last. The smoke generator burns chips of 3 to 10 mm with electric ignition. A built-in temperature sensor monitors combustion and automatically triggers the extinguishing system if the chips catch fire, which is the standard failure mode of a chip generator and the reason the sensor is fitted rather than optional.

A stirring and mixing machine built for meat paste mixing, and also used for cake batter and ribbon blending. It is supplied in a range of sizes so the machine can be matched to production volume rather than the volume worked around the machine. The hopper pours the paste out automatically at the end of the cycle, which is what makes the unit straightforward to clean between batches. On a meat line that matters more than it sounds: mixing equipment that has to be emptied and scraped by hand is the stage that sets the changeover time for the whole line. It is used as the mixing stage between grinding and forming.

A UV steriliser cabinet for knives and small tools, fitted with three 8 watt lamps drawing 24 watts in total from a 220V 50 Hz supply. It holds 15 to 20 knives and weighs 17 kg. Knife sterilisation between shifts is a documented requirement in most meat plants, and a cabinet is how it is met without chemicals or heat that would damage the blades. The timer runs from 0 to 120 minutes, so the cycle can be set to whatever the plant's own hygiene schedule specifies rather than to a fixed default. The unit is sized for a cutting room or a butchery rather than for a full plant, and is used alongside the main processing equipment rather than in the line.

A vacuum filler running at up to 1,000 portions per minute with a portioning weight range from 1 gram to 99,999 grams and a filling pressure of 45 bar. It draws 6 kW, weighs 1,100 kg and measures 2,036 by 926 by 1,356 mm. Portioning accuracy comes from a modern servo drive rather than a mechanical cam, and product is moved by a large rotary vane conveyor system designed for gentle transport. That combination matters on emulsified and coarse products alike: a filler that handles product roughly breaks the structure built in the bowl cutter, and no later stage recovers it. The machine is designed to suit all filling applications, including operating clipping machines, hanging lines and attachments. A servo-twisting drive variant is available. Folding hoppers come in 100, 160, 250 and 350 litre sizes, with a lifting and tipping device for 120 and 200 litre standard lifting trucks. Operation is through a simple touch screen.

A slicer for cooked and warm meat, cutting pork, beef, lamb, chicken and squid into shreds, slices, strips or dice. Every piece leaves at the same thickness, which is the point of the machine: hand slicing cooked meat to a consistent gauge is slow and rarely uniform. It is supplied in tabletop form on 1 HP and a vertical type on 2 HP, both across 110 and 220V at 50 or 60 Hz, three phase. Discharge is over a sloping plate or board. The feed entrance is designed for operator safety. The machine is used in supermarket meat departments and restaurants as well as in processing, and handles chicken and squid shred, jellyfish, smoked duck, ham shreds, mushroom shreds, Taiwanese meatballs, and fillings for glutinous rice parcels and thick soups.

A fish meat separating machine recovering flesh from fish frames and trimmings by pressing the material against a perforated drum.

Flesh passes through the perforations while bone, skin and scale are retained and discharged separately. The perforation size determines how fine the recovered flesh is and how much bone content carries through, which is set by the end product: surimi needs a finer specification than fish ball production. Contact us with your intended product and raw material volume for a drum recommendation and sizing.

An automatic fish skinning machine removing skin from fillets and whole fish, using a toothed roller and blade to separate skin from flesh.

The blade setting determines how much flesh is left on the skin. Set too aggressively it removes saleable product with the skin; set too lightly it leaves skin behind and the fillet is rejected. That setting is adjustable and worth taking time over during commissioning, since the difference across a shift is significant in yield terms. Contact us with your species, fillet size range and throughput for sizing and a quotation.

A commercial fish scaling machine removing scales from whole fish by drum or brush action, replacing hand scaling on a production line.

Hand scaling is slow, messy and produces inconsistent results, and it is one of the first operations a fish processor mechanises. The machine handles a range of species and sizes, with drum speed and dwell time adjusted to the fish. Species with delicate skin need gentler settings to avoid damaging the flesh beneath. Contact us with your species and size range for a recommendation on configuration.

An automatic meatball production line covering mixing, forming, cooking or frying, cooling and conveying to packing, supplied as a matched set.

The cooking stage is what usually determines line capacity, since it cannot be accelerated beyond what the product requires without leaving the centre undercooked. Sizing the forming machine to match the cooker rather than the other way round is what makes the line run continuously. Contact us with your target daily output and product specification for a layout drawing, equipment list and quotation.

An automatic meatball forming machine producing meatballs of uniform size and weight from a prepared meat mix, at commercial throughput.

Uniform size matters beyond appearance: meatballs of mixed size do not cook evenly, which means either some are undercooked or the batch is overcooked to be safe. Consistent forming is what makes the cooking stage predictable. Ball diameter is set by the forming plate. The machine handles mixes of varying fat content. Contact us with your product specification and daily output for sizing and a quotation.

A vacuum meat mixer machine blending meat with brine, seasoning and additives under vacuum, for sausage, ham and processed meat production.

Mixing under vacuum removes air from the mix, which improves colour development, extends shelf life by limiting oxidation, and produces a denser product without the air pockets that show as holes in a sliced product. Mixing time and vacuum level are set by product. Contact us with your products and batch size for a recommendation on mixer capacity and configuration.

A jacketed kettle powered by steam or electricity, for cooking, blanching and heating food products in batches with heat applied through the jacket rather than directly.

Jacket heating distributes heat over the whole vessel surface, which avoids the hot spots and scorching that direct heating causes with viscous products such as sauces and pastes. Available with or without an agitator depending on the product. Capacity, heating source and agitator type are specified at the order stage. Contact us with your product and batch size for a recommendation.

An automatic meat smoking machine for hot and cold smoking of meat, poultry and fish, with controlled temperature, humidity and smoke density.

Smoking is as much about humidity as about smoke. Too dry and the surface hardens before smoke penetrates, leaving a pale product with a tough skin; too wet and the colour does not develop. Controlling both is what separates consistent commercial smoking from craft results that vary batch to batch. Programs can be stored for each product. Contact us with your products and batch size for a recommendation.

A vacuum meat tumbling machine working meat under vacuum in a rotating drum, used after brine injection to distribute brine and develop protein extraction.

Tumbling does mechanically what time alone would do slowly: the physical working opens the muscle structure so brine distributes evenly and extracted protein binds the product together during cooking. Done under vacuum, it also removes air that would otherwise affect colour. Cycle time and drum speed are set by product. Contact us with your products and batch size.

An automatic brine injector machine introducing brine into meat through multiple needles, for curing, flavouring and yield improvement in ham, bacon and poultry products.

Injection distributes brine through the muscle rather than relying on it diffusing in from the surface, which cuts curing time from days to hours and gives a far more even result. Needle pattern, injection pressure and conveyor speed together determine the uptake percentage, and all three are adjustable to the product. Contact us with your product type, target uptake and throughput for a recommendation on needle configuration and machine size.

A chicken feet cutting machine for trimming and processing poultry feet, a product with significant export value to East and Southeast Asian markets.

Chicken feet are often treated as a by-product in plants that do not have an outlet for them, but where a market exists they are a profitable line and worth processing properly. The machine trims the claws and prepares the feet to the specification those markets require. Throughput is matched to the slaughter line rate. Contact us with your line capacity and target specification.

An automatic membrane skinner machine removing the silver skin and membrane from meat cuts, a finishing operation that affects both appearance and eating quality.

Membrane left on a cut toughens during cooking and contracts, pulling the meat out of shape. Removing it by hand is slow and wastes meat, since an operator working quickly takes flesh with the membrane. The machine takes the membrane with minimal loss. Blade depth is adjustable for the cut being processed. Contact us with your products and throughput for a recommendation.

An automatic bone crushing machine reducing bone to a particle size suitable for meal production, pet food or rendering. Bone is one of the hardest materials handled in a meat plant and it blunts equipment not built for it.

The machine is built around that: cutting elements and bearings are specified for the duty, and the wear parts are designed to be replaceable in the plant rather than requiring the machine to be returned. Output particle size is set by the screen fitted. Contact us with your material, throughput and target particle size for sizing, and we will include a spares recommendation for the first year of operation.

A high efficiency meat dicer machine cutting meat into cubes of a set size, for stewing packs, kebabs, pie fillings and further processing.

Dice size is set by the knife grid fitted and changed by swapping it, so the same machine produces several cut sizes. Clean cutting rather than tearing is what preserves appearance and limits drip loss in the pack, and that depends on blade sharpness and on the meat being at the right temperature. Contact us with your products, cut sizes and throughput for a recommendation.

An automatic gas vertical broiler for grilling meat on a vertical rotating spit, as used for doner, shawarma and gyros production.

Vertical cooking lets fat drain away from the meat as it cooks rather than collecting around it, which is both the characteristic of the product and the reason it is considered a leaner preparation than flat grilling. Burner arrangement and rotation speed determine the evenness of the cooked surface. Capacity is specified by cone weight. Contact us with your intended output and operating pattern for a recommendation.

An automatic hamburger patty forming machine producing patties of consistent weight and shape from ground meat, at a rate well beyond hand forming.

Weight consistency is the point. Patties sold by the piece must meet a declared weight, and over-filling to be safe gives away product on every unit, which across a production run is a substantial cost. The machine holds the weight within tolerance. Patty diameter, thickness and weight are set by the mould plate fitted. Contact us with your patty specification and throughput for a recommendation on mould sets and machine size.

A poultry gizzard oil removing machine cleaning and processing gizzards, removing the lining and fat in preparation for sale or further processing.

Gizzards are a valuable by-product in many markets and the cleaning operation is unpleasant and slow by hand, which is why it is often skipped and the product sold at a lower grade or discarded. Mechanising it makes the line worth running. Throughput is matched to the poultry line rate. Contact us with your processing capacity for a recommendation and quotation.

A bowl cutter machine for chopping and emulsifying meat, used in sausage, pate and processed meat production where a fine, stable emulsion is required.

The bowl rotates while knives run at high speed, progressively reducing particle size. How long the process runs determines the texture, from a coarse chop for rustic sausage through to a fine emulsion for frankfurters. Temperature control during cutting is critical, as an emulsion that warms too far will break. Contact us with your products and batch size for a recommendation on bowl capacity.

An ultra-low temperature blast freezer freezing product rapidly to well below conventional freezer temperatures, used for seafood, meat and products where ice crystal size affects quality.

Freezing speed determines crystal size, and crystal size determines how much cell damage occurs and therefore how much drip is lost on thawing. Slow freezing produces large crystals and a noticeably poorer product. Blast freezing at very low temperature minimises both. Contact us with your product, batch size and target core temperature for a recommendation on capacity.

A stuffing meatball making machine producing filled meatballs, with a core of cheese, sauce or a second meat inside the outer ball.

Filled products carry better margins than plain ones and are harder for competitors to copy quickly, which is why many producers add them. Production is more demanding: the filling must be centred and fully enclosed, or it escapes during cooking and the product is lost. The machine is built for that co-extrusion. Contact us with your product specification for a configuration recommendation.

A meat ball forming machine producing uniform meatballs from a prepared mix, at a rate that replaces several operators forming by hand.

Beyond throughput, machine forming holds size and weight consistent, which makes the cooking stage predictable: uniform balls cook evenly and reach a safe centre temperature at the same time. Mixed sizes force the operator to overcook the batch to be certain. Ball size is set by the forming plate fitted. Contact us with your product and output requirement for sizing and a mould recommendation.

A brine injector machine for meat, delivering brine into the muscle through multiple needles for curing and yield improvement.

Uptake percentage is set by needle pattern, pressure and belt speed, and it is both a quality and a commercial parameter: it affects texture and salt level, and it determines finished weight. Declared yield has to be met consistently rather than on average, which is what the machine provides over hand or batch methods. Contact us with your product, target uptake and throughput for sizing.

A top-quality meat smoking machine for commercial hot and cold smoking, with programmable control of temperature, humidity and smoke density through the cycle.

Stored programs are what make smoking repeatable. Smoking by operator judgement produces good results in skilled hands and inconsistent ones otherwise, and the difference shows between batches. A stored program runs the same cycle every time regardless of who is operating. Capacity is specified by trolley or rack count. Contact us with your products and batch size for a recommendation.

A frozen meat slicing machine cutting blocks of frozen meat into slices, flakes or dice without thawing them first.

Thawing before cutting costs time, loses drip and raises the microbial count as the product sits at ambient temperature. Cutting frozen avoids all three, and the product goes straight on to the next stage still cold. The machine is built for the forces that cutting frozen blocks demands, which is quite different from a fresh meat slicer. Contact us with your block size and throughput for sizing.

A high-speed sausage tying machine twisting and tying sausage into links at production speed, replacing hand tying.

Hand tying is the stage that most often limits output in a small sausage operation: everything upstream can run faster than an operator can tie. Link length and tie spacing are adjustable, and the machine handles natural and collagen casings. Casing type affects the settings, since natural casing varies in strength along its length. Contact us with your casing type, link specification and throughput for a recommendation.

A vacuum tumbling machine for meat, massaging product under vacuum in a rotating drum to distribute cure and improve binding and yield.

The result is a product that holds together when sliced and retains more moisture during cooking, both of which are commercially significant: yield affects margin directly and slice integrity affects whether the pack is accepted. Cycle programs are stored by product. Capacity is specified by drum volume. Contact us with your products, batch sizes and throughput for a recommendation.

A steam sterilizer machine for meat products, applying controlled steam heat to reduce microbial load on surfaces and in packaging.

Surface treatment is a practical control point in meat processing because contamination is overwhelmingly a surface phenomenon, introduced during handling rather than present in the muscle. Treating the surface addresses most of the risk. Temperature, steam pressure and dwell time are specified against your process requirement and the standard you work to. Contact us with your product, throughput and specification for a recommendation.