UNIVERSAL CONNECTION OF THE MASSAGING AND MIXING FUNCTIONS Maximum utilization of the production area and shortening the time of technological processes
Technological advantages
- possibility of working in rooms with high temperature
- possibility of loading the drum from 10 to 75% of its volume
- possibility to supply brine during the program
Mixing loads
- possibility of using the mixer-massager as a vacuum mixer
- mixing and venting stuffing by applying vacuum
- increased stuffing density after mixing
- better colour 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 stuffing
- significant reduction of the time of meat massaging processes
- massaging whole muscles (sirloin, ham, shoulders) as well as small, delicate pieces of meat (poultry elements, meat ingredients for structural stuffing)
- better absorption and bonding of brine
- 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 l stuffing trolleys
Automation of work thanks to an advanced control system
- up to 99 technology programs
- regulation of massaging time, break, internal temperature
- Inside the drum, number of rotations of the mixer per minute, angle of drum and vacuum level.
- Internet diagnostics system and registration of all process parameters