UNIVERSAL CONNECTION OF THE MASSAGING AND MIXING FUNCTIONS Maximum utilization of the production area and shortening the time of technological processes
Technological advantages
- capable of working in rooms with high temperature
- option of loading the drum from 10% to 75% of its volume
- option to supply brine during the program
Mixing loads
- option of using the mixer-massager as a vacuum mixer
- mixing and venting stuffing by applying vacuum
- increased stuffing density after mixing
- better color of the finished product
- mixing various types of meats, fish, seafood, vegetables and fruit (frozen and fresh), spices, cereals
- short time of mixing meat stuffing, approx. 10 minutes
Massaging meat raw materials
- significant reduction of meat massaging process time
- massaging whole muscles (sirloin, ham, shoulders) as well as small, delicate pieces of meat (poultry elements, meat ingredients for structural stuffing)
- better brine absorption and bonding
- higher final product performance
Construction
- completely made of acid resistant steel
- indirect, safe in operation, freon cooling of the drum
- combining the advantages of a refrigerated vacuum tumbler positioned with a cooled, vacuum stuffing mixture
- active massaging and mixing arms ensuring gentle treatment of meat elements and thorough mixing of stuffing
- easy to keep clean
- interchangeable mixing arms for different types of products
- integrated, automatic loading and unloading system for standard 200 liter stuffing trolleys
Advanced control system improves automation
- up to 99 technology programs
- regulation of massaging time, break, and internal temperature
- inside the drum, number of mixer rotations per minute, angle of drum and vacuum level
- Internet diagnostics system and registration of all process parameters
