  
The process principle used by MAX technology is based on a paddle shaft mounted horizontally in a stand casing. The massaging effect is achieved by the motor energy being directly trasfered to the paddle blades designed in a sprial (mounted along the paddle shaft). The paddles are specifically arranged to effect both horizontal and vertical material flow through the container, resulting in an evenly spread massage effect.
More profit
- speeds up massaging times
- increases the yield
- minimizes slicer rejects
- uses the machine system efficiently, thanks to shorter massage times and a higher filling level
- provides the basis for rationalising the technological flow of merchandise (production line)
- saves energy by means of the high efficiency of the cooling system
- provides the technical possibilities of producing data for calculating the yield (digital process control)
More quality
- more evenly spread protein activation
- avoid "stripes" in the cut surfaces of the meat
- increase the tenderness and structural stability of the end product
  
| Paddle shaft |
The paddle blades are set against each other in a spiral form along the paddle shaft, and mounted at an angle. The resulting massage process is more intensive and more even, which offers enhanced homogeneity and therefore the same quality level throughout batch. At the same time, it also shortens massage times, and the massager has a higher hourly throughput. |
| Brine suction system |
The brine suction system enables both low-viscosity media (such as liquidized additives) and high-viscosity media (such as spicy marinades and emulsions) to be suctioned, fed and sprayed onto the massage material. |
| Discharge flap |
By installing the new discharge flap, the dead space on the discharge side has been nearly removed. The resulting evenness of material massage improves the continuity of quality. |
| Cooling |
A complete new cooling jacket design guarantess a more efficient transfer of the coolant which means a reduction of processing time. |
| Digital process control |
The touch screen on the digital process control system displays the relevant process data (speed and duration of massage, vacuum level and time, cooling level and time, weight (through weighing cells) service settings, error analysis and unlocking) and can be controlled by simply touching its surface. In addition, thirty product-specific programs can be defined, saved, and called. An interface extension allows process communication with the injection system from the IMAX series, and the process data can also be stored in an external personal computer and documented using visualisation software (production line process monitoring). |
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In comparison to conventional round tumbler systems (assuming the same production volume), MAX technology can be used to
- reduce machine requirement,
- reduce production space requirement,
- reduce capital investment and
- reduce staffing levels.
|
in cooled area →
in uncooled area → |
production space requirement approx. 350 qm
production soace requirement approx. 120 qm
Comparison to conventional tumbler systems
by the same production line
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Massage times
(examples from practical experience)
| Chicken breast |
45 - 90 min. |
| Chicken fillet |
10 - 15 min. |
| Meat trimmings |
30 - 60 min. |
| Loin of pork |
60 - 90 min. |
| Restructured of pork |
45 - 120 min. |
| Shoulder of pork |
120 - 180 min. |
| Leg of pork |
210 - 300 min. |
| Leg of pork |
120 - 180 min. |
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See technical data. Click here.
-- Download the pdf version.
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