The Reliable Multi-Talent

The curing machines from 8 to 20 needles in their timeless metal frame offer modern curing technology with accurate injection, good work performance and best cleaning properties. Equipped with a softer, a handinjector and a powerful stainless steel pump, all curing products, with or without bones, await the right equipment for perfect results.

The Cleaning Position It only takes three steps and the whole working area is opened up and accessible from all sides. The conveyor belt disengages automatically so that it only takes one move to bring it into a comfortable cleaning position. The complete cleaning process doesn’t take more than 5 minutes and assembling as well as dismounting is done in 20 seconds.

 

The Needle System The basic equipment of each machine contains springs which are able to help penetrating thick skin but are soft enough to avoid splintering of the bone. The flexible needle bearing system allows the needles to move around very hard objects in order to avoid brakeage or excessive wear and tear as could normaly happen when curing pig’s head.

 

The Conveyor Belt The stainless steel conveyor belt is not only stabil but gives the product a good grip so that a forward feed accurate to the millimeter can be achieved. Differing injection gaps are nearly impossible. Salt, protein and other agressive materials don’t have a chance when it comes to stainless steel. There is no unhygienic discolouration or pitting.

 

The Softer The softer works simular to a steaker with unique angled knives, which create surgical cuts inside the meat structure and tendons after the injection. This is how the tissue structure of the meat is loosened up and it activates the meat’s own softer actomysin. This makes the meat more tender and improves the protein breakdown and the liquid retention.

 

The Pressure System The large volume stainless steel pumps guarantee permanent use where wear and tear doesn’t matter at all. Stable pressures from 0,5 to 4,3 bar allow for a reliable transport of even viscuous liquids with repeat accuracy. Natural aspiration of 10 metres and the insensitivity towards salt cristals and pieces of ice make the process safe and the circulation shorter.

 

The Hand Injector Owners of small to medium sized curing machines have to cure a piglet now and then. A hand injector is available for this very reason. This makes it possible to solve oversized curing tasks with the help of the complete curing technology. You have enough pressure in your hand injector and there is no need to buy a second machine.

 

Top Performance with HighTech Curing

The curing centre with 112 needles and as many softer knives is a novel machine construction with a technical equipment that has everything. From the preparation, the program controlled working process to the cleaning and disinfecting, everything works fully automatic and with repeat accuracy. With a belt width of 700 mm as well as 50 injections per minute the IR 112 achieves a performance of up to 7.000 kg per hour.

Up to 80% injection volume can be achieved in one cycle, with a uniform injection pattern and constant pressure from 0.5 to 6 bar, delivered by the centrifugal pump. All intelligent machine system make sure that, under most difficult conditions, all influential factors remain constant and quality of the highest level is achieved.

The Needle System The servo controlled injection technology allows precise injection over the complete injection range (3% to 80%). Meat pieces with a fat layer don’t have to be injected all the way through, because the controllable injection depth allows a restriction of the stroke of the needles, thus avoiding pockets of brine.

 

The Softer The softer works similar to a steaker with unique angled knives, which create surgical cuts inside the meat structure and tendons after injection. This loosens the tissue structure of the meat and releases the sarcoplasmatic protein faser. The cell walls become more pervious, brine intake is raised, activation of Actomyosin is accelerated, leading to an increased protein break down and increased liquid retention. The softer is attached in next to no time and softens meat with or without bone.

 

The Touch-PC No matter what the product, the pc without keys synchronises twelve drive units precisely and in a split second in order to achieve the best curing result. Changes are recognized very fast during the curing process, the machine is adjusted accordingly and all process parameters are documented. The advanced software informs the operator, the computer in the office or, if desired, a mobile organizer about all datas of the process or the automatic cleaning cycle.

 

The Brine Recycling A filter with rotating brush-filters separates everything from the brine that doesn’t fit through the needles. Lumps of protein or spices are crushed and mixed again with the brine. So everything that belongs into the brine stays in there and the rest is filtered out. The complete system is easily removed and reinserted, everything else is fully automatic.

 

The Brine Mixer The suction mixer with metering system allows an accurate composition of the desired ingredients. In only a few seconds the brine is ready to be used. Trapping of air is avoided as well. An integrated refrigeration system keeps the brine temperature constant. The water supply is fully automatic. The brine mixer is computer controlled and self cleaning.

 

The Feed System A computer controlled transportable hoist system supplies the injector in such a way that the machine can run at it’s highest capacity. The product is presorted so that in the ideal case no operator is needed. The feed system can accomodate large containers with the dimensions 1.200 x 800 x 800 mm as well as 200 litres trolleys. Change over times are kept to a minimum.