The challenges of injection process
The precision of the injection and along with it the quality of the product mainly depend on the following factors: the brine composition and conveyance process and the composition of the piece of meat/fish. This problem is a challenging task for the manufacturers of injectors. …
SCHRÖDER IMAX HIGHline injectors
IMAX injection technology for highest demands The processing principle of the IMAX technology is based on classic injection curing by means of hollow needles. This is where know-how regarding needle type, inlet and exit holes and needle stitch pattern plays a decisive role. The brine/emulsion to be injected is carried directly to the product by a system of pumps and pipes. As well as boneless products, bone-in meat, poultry, and fish can also be injected. IMAX 420/520/620 – Walking beam injector For the IMAX walking beam injectors, the meat is transported through the machine via a transport rake. This follows …
MAJA Flake Ice Technology: well-proven since more than 60 years!
MAJA Flake Ice offers a lot of advantages. Efficient refrigeration – ice temperature approx. -7°C • Quick product cooling • Slow melting – long freshness Dry-frozen flake ice • Dry surface, virtually no water from melting • Easy storage, easy handling • Attractive appearance Light weight (density 0,42 kg/dm³) • Up to 30 % lighter than other types of ice, thus less ice requirements for display filling and reduced costs for transportation. Thin ice flakes (1 – 2 mm) • Very good product covering • Big surface, thus good heat exchange • Little mechanical resistance, thus good mixing behaviour, no …
Welcome To The World Of Fish Processing
Fish is an expensive and precious commodity. It is varied and challenging in its thermal treatment possibilities. Intelligent and expert drying and smoking is therefore a basic requirement for successful, flavoursome and visually attractive products. Ever more fish processing companies are therefore relying on one of our concepts in the production of smoked fish: …
Finest quality, More Convenience: Pulled Pork produced on a holac machine.
Hinderer’s pulled pork has been a hit at the traditional Christmas Forest for years now. The pork previously had to be pulled laboriously by hand with the help of large forks – until the specially designed holac processor noticeably simplified this step. An enormous relief for the staff involved, as the four weekends bring queues of visitors all trying to get to this sought-after delicacy. …
MADO bandsaws
Experience and fully developed technology – guarantee the guarantee of a good result when working with MADO saws. For decades, we have been sharpening the know-how, constant dialogue with customers, the application of the latest achievements – the necessary key to success. …
Seafood Expo Global & Seafood Processing Global Annual Exhibition
Every year in Brussels – the capital of the European Union – the European Exhibition of seafood, equipment, technologies, and services for the processing of fish and seafood is held. Together, these two events constitute the world’s largest exhibition of seafood. The European Seafood Exposition and Seafood Processing Europe take place in Brussels. The Seafood Expo Global exhibition is designed for consumers of fish and seafood, while the Seafood Processing Global exhibition is designed for consumers of modern equipment, technologies, and services for the processing of fish and seafood. That is why two parallel exhibitions are a must-see event. …
Nugget Ice Machines MAJA
Ice is important for the refrigeration, the presentation and the production of foodstuff. If you prefer either the fine, mat-white flake ice or the shiny, granular nugget ice – at MAJA it‘s up to you which ice will suit you best for your individual requirements! …
Production planning for the meat industry
We offer comprehensive solutions to plan, design, and construct meat, poultry, plants. We can optimize your production, processing and distribution processes. …
Membrane skinning for profit
Mechanical membrane skinning technology from the very beginning until today What’s ‘membrane skinning’ ? The removal of the membrane and all connected sinews from the meat surface is called ‘membrane skinning’. On the photo you can see cuts from the leg before and after mechanical membrane skinning: During the past 40 years, membrane skinners have conquered butcheries and industrial meat processing plants – with success! …
