PRESSING SYSTEM * 3 SIDES *

Patented one-station machine, suitable for molding products with a regular shape (BACON, LOIN, SPECK AND OTHERS), the products can be ambient temperature or frozen (max -20C °).
The pressing takes place horizontally with front ejection.
The pressed product has a constant section, which allows for regular slicing
and reduces waste to a minimum, suitable for pressing single or double cured meats, maximum pressing range l = 750 mm.
The side opening of the mold, in addition to facilitating introduction, avoids damage to the product during the pressing phase.
The machine can work with a 3-sided and 2-sided pressing system (mounting formats
adequate).

Technical features

– Built according to CE and international health and accident prevention standards
– Safety in the loading area and product unloading area by means of photoelectric barriers
(jet washable)
– Stainless steel structure mounted on feet / wheels
– Worktop in stainless steel
– The machine has been designed for easy cleaning and maintenance
– Electrical panel managed by PLC, adjustments (working regulations) take place via a touch-screen panel placed in a stainless steel push-button panel easy to use by the operator
– Hydraulic / pneumatic operation
– Dimensions: 2100 x 1000 x H. 1600
– Production: 30/120 pcs / h approx. (depending on the product)
– Complete with a mold with rear ejection cylinder front, mold frame in stainless steel.
– Prepared for the assembly of formats with plastic inserts feed quickly interchangeable.
– Minimum pressing dimensions la.40 x h.40 x lu.100 (mm)
– Maximum pressing dimensions la.250 x h.180 x lu.750 (mm)

OPTIONAL
-BASE OF THE MOLD made from a single block

PRESSING SYSTEM * 1 SIDE *

Machine with front pressing channels, suitable for pressing salami / loin / bresaola with round shape.

The pressing takes place horizontally with front ejection.

The pressed product has a constant section and the heads of the salami are completely flattened, this allows for regular slicing and minimizes waste.

The pressing cylinders can work regular or with intermediate stops to speed up the cycle.

Built according to CE and international health and accident prevention standards

The mould change of the machine is quick and easy, the disassembly of the parts to be washed is done without the use of keys or tools

Available from 2 to 4 pressing stations

Working cycle:

– Product insertion

– Pressing the cycle start button

– Pressing cycle

– Product expulsion

Productivity:

– Duration of the pressing cycle about 6/8 seconds for each station.

Technical features:

– Built in AISI 304 stainless steel

– “food” hydraulic oil no tox oil

– Touch screen operator panel for setting work times and programming recipes

– Pushbutton panels for control stations, with capacitive touch buttons

New patented automatic line for dry cleaning, washing and drying of hams (or similar products) after curing, before the deboning phase, to obtain a clean product with less water consumption and less fat disposal costs.

BRUSHING – DEGREASE UNIT

An operator places the ham on a conveyor belt, the ham advances towards the work tunnel, with a “step-by-step” system, reaching the various work stations:

– Station 1: the product is blocked by means of a presser, then an upper brush, horizontal axis, acts on the face of the ham.

– Station 2: the product is blocked by means of a presser, then a front brush, vertical axis, it acts on the front moving right-left

The grease that is removed is collected in the underlying part of the conveyor belt by means of easy-to-remove bins.

WASHING – SANITIZING UNIT

The machine consists of a tunnel with inlet-outlet bulkheads and disposable water drainage hopper.

the product enters, stops and an upper and lower manifold, oscillating on its axis, exert a dynamic washing action.

Product washing and sanitizing with hot water (we recommend 90 °)

DRAINING UNIT

The machine consists of a tunnel with inlet-outlet bulkheads.

The product enters, and an upper and a lower manifold exerting a dynamic draining action.

Automatic machine for draining water present on washed hams, with forced air blower operation.

(on request the blower can be in remote configuration)

The air blown onto the product is clean air surrounding the machine, and is filtered by a special filter in order to blow clean air on the product free from any contagion that could alter its hygienic characteristics.

TECHNICAL FEATURES

– The machine is built in compliance with the current CE and international health and accident prevention regulations

– Structure in AISI 304 stainless steel

– Technical compartment with motors, electrical and mechanical parts separated from the work compartment

– Electric panel with control panel separated from the structure

– Stainless steel spray nozzles

– Stainless steel pump pressure: approx. 25 Bar

– Sizes tailored to your needs

– Complete with stainless steel steam extractor

– Water consumption 2-6 liters per ham depending on the product

– Water temperature to be introduced, 90 ° C

– Production 200/400 pcs h based on the configuration

OPTIONAL

• Buffer for hams accumulation at the inlet

The accumulator acts as a lung, in this way the operator can load the machine that will be self-feeding, leaving it time for other operations.

Batch subdivision function to keep hams from different batches separate

• Final belt turn to allow for optimal drying

Automatic continuous cycle machine to be used during the salting and desalting

Phases, and equipped with a new patented system for the product massage.

A series of eccentric rollers in the lower part and a series of adjustable pressure rollers in the upper part of the machine enable to follow the outline of each product to be massaged in a uniform way, thus ensuring the smooth movement of the muscular layer and of the joints, a homogeneous salt penetration, a rapid osmosis process, a faster maturation, a perfect capillary vessel squeezing and a perfect uniform colour in the processed product.

The machine is suitable for the massage of various products: ham – pork leg – speck

Technical Features:

• Built in compliance with EC and international health and safety requirements
• stainless-steel structure installed on wheels
• Electro-pneumatically operated
• Closed loop lower conveyor belt made in non-toxic rubber whichcan be easily disassembled
• Upper massage performed by stainless-steel dual-tapered rollers driven by stainless-steel pneumatic cylinders, with the possibility of adjusting the pressing strength on the product

• Lower massage by means of 5 eccentric
• The machine has been designed for an easy cleaning and maintenance:
  • Anti-corrosion painted motors
  • Easy-to-reach upper rollers
  • Lower belt fitted with pneumatic straightener; by loosening it during the washing phase it lifts and facilitates its cleaning.
• Dimensions: 1900 x 1300 x H. 1750
• Production: 600/800 pcs/H approx. (indicatively)

Weight: 1000 Kg. approx.

OPTIONAL BLOWER UNIT to drain the blood off the product

PRESSING SYSTEM * 3 SIDES *

Patented one-station machine, suitable for molding products with a regular shape (BACON, LOIN, SPECK AND OTHERS), the products can be ambient temperature or frozen (max -20C °).
The pressing takes place horizontally with front ejection.
The pressed product has a constant section, which allows for regular slicing
and reduces waste to a minimum, suitable for pressing single or double cured meats, maximum pressing range l = 750 mm.
The side opening of the mold, in addition to facilitating introduction, avoids damage to the product during the pressing phase.
The machine can work with a 3-sided and 2-sided pressing system (mounting formats
adequate).

Technical features

– Built according to CE and international health and accident prevention standards
– Safety in the loading area and product unloading area by means of photoelectric barriers
(jet washable)
– Stainless steel structure mounted on feet / wheels
– Worktop in stainless steel
– The machine has been designed for easy cleaning and maintenance
– Electrical panel managed by PLC, adjustments (working regulations) take place via a touch-screen panel placed in a stainless steel push-button panel easy to use by the operator
– Hydraulic / pneumatic operation
– Dimensions: 2100 x 1000 x H. 1600
– Production: 30/120 pcs / h approx. (depending on the product)
– Complete with a mold with rear ejection cylinder front, mold frame in stainless steel.
– Prepared for the assembly of formats with plastic inserts feed quickly interchangeable.
– Minimum pressing dimensions la.40 x h.40 x lu.100 (mm)
– Maximum pressing dimensions la.250 x h.180 x lu.750 (mm)

OPTIONAL
-BASE OF THE MOLD made from a single block

PRESSING SYSTEM * 1 SIDE *

Machine with front pressing channels, suitable for pressing salami / loin / bresaola with round shape.

The pressing takes place horizontally with front ejection.

The pressed product has a constant section and the heads of the salami are completely flattened, this allows for regular slicing and minimizes waste.

The pressing cylinders can work regular or with intermediate stops to speed up the cycle.

Built according to CE and international health and accident prevention standards

The mould change of the machine is quick and easy, the disassembly of the parts to be washed is done without the use of keys or tools

Available from 2 to 4 pressing stations

Working cycle:

– Product insertion

– Pressing the cycle start button

– Pressing cycle

– Product expulsion

Productivity:

– Duration of the pressing cycle about 6/8 seconds for each station.

Technical features:

– Built in AISI 304 stainless steel

– “food” hydraulic oil no tox oil

– Touch screen operator panel for setting work times and programming recipes

– Pushbutton panels for control stations, with capacitive touch buttons

New patented automatic line for dry cleaning, washing and drying of hams (or similar products) after curing, before the deboning phase, to obtain a clean product with less water consumption and less fat disposal costs.

BRUSHING – DEGREASE UNIT

An operator places the ham on a conveyor belt, the ham advances towards the work tunnel, with a “step-by-step” system, reaching the various work stations:

– Station 1: the product is blocked by means of a presser, then an upper brush, horizontal axis, acts on the face of the ham.

– Station 2: the product is blocked by means of a presser, then a front brush, vertical axis, it acts on the front moving right-left

The grease that is removed is collected in the underlying part of the conveyor belt by means of easy-to-remove bins.

WASHING – SANITIZING UNIT

The machine consists of a tunnel with inlet-outlet bulkheads and disposable water drainage hopper.

the product enters, stops and an upper and lower manifold, oscillating on its axis, exert a dynamic washing action.

Product washing and sanitizing with hot water (we recommend 90 °)

DRAINING UNIT

The machine consists of a tunnel with inlet-outlet bulkheads.

The product enters, and an upper and a lower manifold exerting a dynamic draining action.

Automatic machine for draining water present on washed hams, with forced air blower operation.

(on request the blower can be in remote configuration)

The air blown onto the product is clean air surrounding the machine, and is filtered by a special filter in order to blow clean air on the product free from any contagion that could alter its hygienic characteristics.

TECHNICAL FEATURES

– The machine is built in compliance with the current CE and international health and accident prevention regulations

– Structure in AISI 304 stainless steel

– Technical compartment with motors, electrical and mechanical parts separated from the work compartment

– Electric panel with control panel separated from the structure

– Stainless steel spray nozzles

– Stainless steel pump pressure: approx. 25 Bar

– Sizes tailored to your needs

– Complete with stainless steel steam extractor

– Water consumption 2-6 liters per ham depending on the product

– Water temperature to be introduced, 90 ° C

– Production 200/400 pcs h based on the configuration

OPTIONAL

• Buffer for hams accumulation at the inlet

The accumulator acts as a lung, in this way the operator can load the machine that will be self-feeding, leaving it time for other operations.

Batch subdivision function to keep hams from different batches separate

• Final belt turn to allow for optimal drying