Consumers look for easy to prepare, juicy and tasty products. Marination is an excellent way to turn an ordinary cut of meat, poultry or fish into the basis of a succulent meal. Marination not only adds value to cheaper cuts, but also creates new products with their own unique taste profile.
MARINATION EQUIPMENT
Brine Preparation
Scan Brine- Designed for the Fast Preparation of Homogeneous Brines
The features of the Scan Brine are:
- Fast and homogeneous mixing of brines and marinades
- Improved yield due to optional brine cooling
- Improved food safety due to protection lid on tank and gear motor mounted beneath food zone
- Complete discharge due to conical tank bottom.
- Easy to clean and inspect.
Injecting
Injectors ensure the best brine distribution for every single piece of meat or fish. Sophisticated needle systems, brine pumps and air heads guarantee an optimised operation.
Pro Jector
- Best possible brine distribution for all kind of products
- For low and high injection percentages
- Centrifugal pump
- Individual valve per needle
- Linear movement of the needle head
- PLC control with 20 programmes
Value Jector
- For boneless as well as bone-in injection
- Competitively priced
- Central brine valve
- Centrifugal pump
- Easy to operate
- One head, 105 needles
Accu Jector
- For fish and other low height products
- Dense needle pattern
- Small diameter needles
- No bone break and no brine pockets around bones
- Compact, all in one machine
Yield Jector
- Multi-purpose design to cover the most common low profile and fine meat types
- PLC control with integrated up and down injection
- Fine needle pattern and small diameter needles
- Brine flow control by continuous product height sensing
- Centrifugal pump
- Adjustable stripper bar pressure
Tenderising
The surface area of meat parts can be enlarges with the heavy-duty roller tenderisers. The machines can be fitted in direct conjunction with injectors and can also be used as stand-alone machines.
Tender Carve
- Improved binding
- Faster absorption of brine
- Improved yield
- Homogeneous colour
- With conveyor belt or infeed hopper
Massaging/ Tumbling for Hygiene and Profitability
A wide range of massagers/tumblers offer the flexibility of soft massaging or hard tumbling in one single machine.
Scan Mini
- Drum tilting through 230 degrees
- Semi-automatic lid
- ``In-line`` placement
- Short total cycle time
- More batches per day
- Optimum hygiene
Scan Midi
The Scan Midi defrosts all types of meat from -18°C to +1°C in 6 - 8 hours with no meat juice being lost, yield is increased by 3 - 10% and thanks to low temperature steam being injected under vacuum and proteins do not coagulate. In addition, the 'in meat' temperature control increases food safety.
Processing Equipment for Frying, Cooking and Grilling
Equipment to meet your needs plus a huge variety of accessories to add flexibility and convenience to all your frying, cooking and grilling operations.
Super Fry
- High production capacity with extremely low oil consumption
- Fully automatic, safe, user friendly operation with PLC menu and recipe control
- Versatile fryer ideal for multiple applications
- Oil lifetime is extended by highly efficient sediment removal at infeed and outfeed
Fryer
- Maximum flexibility due to wide range of options
- Extended oil lifetime
- Easy and safe to operate - recipe controlled
Clean Oil
- Up to 100% improved life time of your frying oil
- Improved product quality - centrifugal separation
- Environmental friendly, dry waste product
- NO additional costs on consumables
- Fully automated
- Very low maintenance
Cook Star®
- Optimum process flexibility: double-spiral design with two independently controlled temperature & humidity zones
- Large production capacity in a limited floor area: long belt length on a small footprint
- Integrated safety zone for optimum food safety
- System simplicity & operator ease: PLC control & Touch screen operation
- More productivity & less downtime: integrated clean-in place system, belt wash installation and lecithine bath
Cook Star® Turbo Cook
- Enhanced browning & powerful roasting capabilities
- Three zone cooking concept creating higher flexibility and product yield
- Shorter cooking times allowing up to 15% higher capacities
- Successful for steam cooked, marinated, coated and roasted products
- Designed for roasting with minimal use of colour additives
- Short cleaning cycle by powerful CIP system and full access
Flow Cook
- Large application window: three in one, hot air cooking, steaming & roasting
- More productivity & less downtime: clean-in place system, Lecithin bath, beltwashing, brushes and sediment removal
- Low energy consumption: superior insulation, optimal airflow and heat transfer
Flow Steam
- More productivity & less downtime: clean-in place system, Lecithin bath, beltwashing, brushes and sediment removal
- Wide range of applications for fully cooking and (post-) pasteurisation
Combi Grill
- Enhanced product appearance, added flavour and colour
- Available in a variety of bar marking profiles
- Works with regular and irregular shaped products
- Char-grilling (searing) and bar marking available as separate units or in combination
- Can be placed in line before or after cooking
Twin Grill
- Process flexibility: modular design, intermediate heating sections to be added
- High output & performance: contact cooking, on both sides
- Improved overall yield: sealing off the product surface
- Low down times: continuous dual belt washing system, belt scrapers and liftable top-section
- Long life construction: heavy duty Teflon belt, accurate belt tracking system, smooth drive by silicon coated drive rolls
Grill Marker
- Improved product appearance: grill marking profiles to customer demand
- Large application window: both sides grilling, independent profiles on top and bottom and different product heights possible
- Process flexibility/ desired colour: up to 700°C, variable contact pressure
