PIC LOMO: Automatic sTuffing machine for Iberian Lomo

The automatic press forming-stuffing machine P800 XP is the synthesis, for our company, of a thirty years’ “know-how” experience with this typology of machines.

It is possible to supply oval moulds for particular product, such as Bresaola for example.

• The replacement of the mould and accessories is very simple and quick.
• The machine functioning is electro-pneumatic.
• The machine has a carrying capacity for products up to 800mm length.

The machine is constructed entirely of Aisi 304 stainless steel and treated material for food industry. The accessories available for each model are:

• automatic bulkhead for the forming of the extremities of the product;
• long or short lamellar cone, according to the model;
• long or short stuffing tube, according to the model.

All types of synthetic and natural casings can be used. The work cycle is as follows:

• placing the product inside the forming mould;
• closing the loading door with the appropriate control;
• forming of the product (on request with the forming of the extremities of the product);
• filling of the product;
• repositioning of the press cylinder and the pushrod;
• automatic opening of the loading door in order to place a new piece.

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 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 automatic press forming-stuffing machine P800 XP is the synthesis, for our company, of a thirty years’ “know-how” experience with this typology of machines.

It is possible to supply oval moulds for particular product, such as Bresaola for example.

• The replacement of the mould and accessories is very simple and quick.
• The machine functioning is electro-pneumatic.
• The machine has a carrying capacity for products up to 800mm length.

The machine is constructed entirely of Aisi 304 stainless steel and treated material for food industry. The accessories available for each model are:

• automatic bulkhead for the forming of the extremities of the product;
• long or short lamellar cone, according to the model;
• long or short stuffing tube, according to the model.

All types of synthetic and natural casings can be used. The work cycle is as follows:

• placing the product inside the forming mould;
• closing the loading door with the appropriate control;
• forming of the product (on request with the forming of the extremities of the product);
• filling of the product;
• repositioning of the press cylinder and the pushrod;
• automatic opening of the loading door in order to place a new piece.

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 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.