Automatic cooking line for cooked meat products

Automatic continuous washing system with prewash sections with solid separator filter, washing with detergent dosing system and water exchange, and final rinse with disinfectant injection.

A continuous shrink-wrapping system where the product is immersed in water heated by steam. The immersion basket features a submersible conveyor belt that transports the bags into and out of the tunnel. This system ensures a flawless finish for vacuum-packed products in heat-shrink bags, allowing the bag to conform perfectly to the product while preventing twisting and wrinkling typically associated with packaging operations.

The Pulmax maceration tumbler by Tecnical Meat is available in capacities ranging from 350-400 kg to 6,000 kg. Equipped with a vacuum pump, it features a double-chain transmission, adjustable rotation speed via an electronic regulator, and a side access door.

This advanced massage system is designed for processing ham, boiled shoulder ham, loins, ribs, and macerated poultry products. The Pulmax tumbler enhances brine absorption, retention, and distribution, while optimizing muscle protein extraction.

During stoppage times, air can be introduced into the tumbler to create the so-called "lung effect," which promotes color development in the product and further enhances protein extraction.

The tilting loader for maceration drums simplifies the loading process, making it quick and efficient, particularly in medium- and high-production environments. Integrating this system into the production line helps save time and resources.

The Invac-4 performs a pre-vacuum stage to remove occlusions and micro-bubbles trapped in the meat mass during bagging or molding. This process prevents shedding and oxidation of the finished product, enhancing color stability and binding during slicing, while also reducing losses and extending shelf life.

The Invac-4 pre-vacuum hood features four hoods, allowing for simultaneous operation: while loading and unloading take place in two chambers, the vacuum process is performed in the other two. Its efficient design saves time and boosts production by adapting to all types of molds.

Automatic continuous washing system with prewash sections with solid separator filter, washing with detergent dosing system and water exchange, and final rinse with disinfectant injection.

A continuous shrink-wrapping system where the product is immersed in water heated by steam. The immersion basket features a submersible conveyor belt that transports the bags into and out of the tunnel. This system ensures a flawless finish for vacuum-packed products in heat-shrink bags, allowing the bag to conform perfectly to the product while preventing twisting and wrinkling typically associated with packaging operations.

The Pulmax maceration tumbler by Tecnical Meat is available in capacities ranging from 350-400 kg to 6,000 kg. Equipped with a vacuum pump, it features a double-chain transmission, adjustable rotation speed via an electronic regulator, and a side access door.

This advanced massage system is designed for processing ham, boiled shoulder ham, loins, ribs, and macerated poultry products. The Pulmax tumbler enhances brine absorption, retention, and distribution, while optimizing muscle protein extraction.

During stoppage times, air can be introduced into the tumbler to create the so-called "lung effect," which promotes color development in the product and further enhances protein extraction.

The tilting loader for maceration drums simplifies the loading process, making it quick and efficient, particularly in medium- and high-production environments. Integrating this system into the production line helps save time and resources.