P800: Semi-automatic meat and sausage stuffing machine

The technology applied to these systems is the result of continuous studies and testing that Inox Meccanica R&D department has developed over the last 15 years.

We design and produce automatic vacuum massage machines with load capacities of 500, 1200, 2000, 3000, 4000 and 5000 kg for salting products to be cured such as hams, bresaola, speck, bacon, coppa and loins.

Our patented salting system creates optimal conditions inside the massager for even salt distribution and at the same time significantly reduces the amount of water in the meat. Our machines can be equipped with an external cavity and corresponding system, with which it is possible to refrigerate in order to maintain a constant temperature of the product inside, even in an unconditioned environment, or to heat in the case of vacuum thawing the meat.

It is also possible to fit the machine with a weighing system with display and stainless steel load cells.

PIC LOMO is a machine specially designed for the Spanish market and more specifically for stuffing lomo, a typical sausage produced in large quantities with meat from the Iberian breed, or Duroc.

All Spanish producers use semi-automatic machines to fill lomo because this anatomical part is very delicate and if it is pressed more than it should be, cracks (rupture of the muscle tissue) in the longitudinal direction can occur, with the consequent risk of infiltrations during the curing process, which then reveal themselves as defects on the finished product.

In order to be able to fully automate this process without running into the problem described above, Inox Meccanica has designed and patented a new machine that automatically performs the same actions that the operator currently performs with the help of traditional machines.

PIC 99 BCE is an automatic forming, stuffing and clipping machine and since 1987 (year of its first patent) has been the ideal solution for stuffing anatomical products such as ham, pancetta, coppe, bresaole, loins, roasts and muscles in general into net and cellulosic, collagenic, plastic and elastic casings.

By using PIC 99 BCE, it is possible to simultaneously stuff products in casings and net with significant time savings.

Furthermore, with PIC 99 BCE it is possible to significantly cut packaging costs since less casing and net is wasted. For years it has been the best solution on the market for producing product bars to increase slicing yield.

The machine, in fact, is available in a variety of arrangements and can be configured with 800mm and 1100mm molds that allow production of bars over 1 meter long.

Automatic machine for tying in continuous, available in two distinct versions: model “S” for tying salumis already stuffed into casing such as coppa, pancetta, and the model “R” for product in one or more pieces rolled togheater or overlapped like roast and so on. This machine can use for tying various type of elastic: Here are the main technical characteristics of the machine: This machine can tie products with a minimum diameter from 60 mm. up 200 mm. approx, there are no restriction regarding the length.
The cycle phases are as follows:

• The operator places the product to be tied onto the loading conveyor belt of the machine.
• Once the product arrives in the tying area, the machine automatically initiates the cycle, respecting the distance between one tie and the other one, according to the model, which have been set on the control panel.
• Once finished the tying, through the output conveyor belt, the tied product is discharged.
• This machine is equipped with a special system that allows to adjust twine stretching.
• With the control panel board it’s possible to choose according to the model, the distance of beginning and finish of the tying on the product, the pace of the continous tying on model “S”, or the distance between one tie and the other and the number of twine runs for the model “R”.
• The electro-pneumatic installation with low voltage components is controlled by a PLC connected to a touch screen control panel, on which the various cycles according to the product type can be chosen.
• The entire structure is made of stainless steel AISI 304 and materials suitable to be used with foodstuff.

The above described machine has been constructed in compliance with the European machines directive about safety, noise and hygiene

The technology applied to these systems is the result of continuous studies and testing that Inox Meccanica R&D department has developed over the last 15 years.

We design and produce automatic vacuum massage machines with load capacities of 500, 1200, 2000, 3000, 4000 and 5000 kg for salting products to be cured such as hams, bresaola, speck, bacon, coppa and loins.

Our patented salting system creates optimal conditions inside the massager for even salt distribution and at the same time significantly reduces the amount of water in the meat. Our machines can be equipped with an external cavity and corresponding system, with which it is possible to refrigerate in order to maintain a constant temperature of the product inside, even in an unconditioned environment, or to heat in the case of vacuum thawing the meat.

It is also possible to fit the machine with a weighing system with display and stainless steel load cells.

PIC LOMO is a machine specially designed for the Spanish market and more specifically for stuffing lomo, a typical sausage produced in large quantities with meat from the Iberian breed, or Duroc.

All Spanish producers use semi-automatic machines to fill lomo because this anatomical part is very delicate and if it is pressed more than it should be, cracks (rupture of the muscle tissue) in the longitudinal direction can occur, with the consequent risk of infiltrations during the curing process, which then reveal themselves as defects on the finished product.

In order to be able to fully automate this process without running into the problem described above, Inox Meccanica has designed and patented a new machine that automatically performs the same actions that the operator currently performs with the help of traditional machines.

PIC 99 BCE is an automatic forming, stuffing and clipping machine and since 1987 (year of its first patent) has been the ideal solution for stuffing anatomical products such as ham, pancetta, coppe, bresaole, loins, roasts and muscles in general into net and cellulosic, collagenic, plastic and elastic casings.

By using PIC 99 BCE, it is possible to simultaneously stuff products in casings and net with significant time savings.

Furthermore, with PIC 99 BCE it is possible to significantly cut packaging costs since less casing and net is wasted. For years it has been the best solution on the market for producing product bars to increase slicing yield.

The machine, in fact, is available in a variety of arrangements and can be configured with 800mm and 1100mm molds that allow production of bars over 1 meter long.