HighTech Injection centres

IR 17

HighTech Injektionszentrum IR 17

1500 kg/h

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IR 56

HighTech Injektionszentrum IR 56

5000 kg/h

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IR 112

HighTech Injektionszentrum IR 112

7000 kg/h

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High level of accuracy

The injection centres cure cooked and raw cured products to a high level of accuracy (0.5 % variance). Thanks to the savings achieved via the unique handling of the injection liquid, users recover the cost of the machine within a short period of time. This sophisticated generation of machines was developed this millennium and it thus features state-of-the-art technology.

Nothing is left to chance

since the control computer monitors and documents all relevant process data. The injection quality in particular within the whole piece of meat benefits from the wide-ranging technology. Regardless of differences in consistency, the concentration of the injection is virtually uniform throughout the piece of meat.

The equipment meets all requirements since,

in addition to a self-cleaning system, it also offers brine preparation and a steaker, as well as a large number of technical aids as standard.

Models

The IR 17 model is the entry-level model for businesses. The IR 56 meets strict industrial requirements and the IR 112 is an adaptable high-performance machine for up to 7000 kg/h.

More Features

Precise distribution of fluid

The processing of fresh meat allows the injection of a 6% - 12% salt solution to enhance quality without leaving any visible traces. The precise distribution of fluid significantly improves bonding characteristics.

Operating programs

Different operating programs are used for processing the slightly more solid silverside and the more tender topside. This can considerably improve the overall quality of the ham.

High operating pressures

To ensure a uniform injection result, high operating pressures have to be applied to compact meat structures so that fluid can be stored between the fibres.

Inteligent brine injection

To ensure that equal quantities of brine are injected into the bones and other parts of the meat, the brine supply to a needle is automatically switched off as soon as the needle encounters a bone.

Punctures remain invisible

Thanks to careful processing, punctures remain invisible, even in raw ham. In this case, the meat was injected with a saturated brine of 12 %.

Brine-preparation system

The brine-preparation system ensures that even starchy brine remains in circulation and is of an even consistency. In this case, the self-cleaning system proves particularly effective.