IMAX Injectors

Massage technology for increased productivity.

This is the key to higher water retention and a higher yield at the slicer through better slice cohesion.

Thanks to active massaging of the meat using special paddles, SCHRÖDER MAX technology allows the following in an extremely short period of time

• intra- and extramuscular protein activation
• significantly improved water retention
• active incorporation of brine in an extremely short time
• efficient utilisation of drum capacity

The whole is more than the sum of its parts

Each machine from Schröder is designed to provide the optimal solution for its individual task.

At the same time, they are also designed to function as modules.

Integrated solutions with high degrees of automation require adaptability and connectability from each individual machine. Intelligent networking capability.

These aspects are an integral part of each of our modules.

The machines are controlled and monitored by VISMAXweb, the in-house Schröder software, which can also be connected to ERP systems such as SAP.

The systems are designed individually, and fulfil increasing customer demands for complex production lines.
 

Schröder has developed an optimal machine for each of these steps, from the MacMax roller tenderiser and the T-Max needle tenderiser to the curing press. Whether on their own or in combination, the machines can integrate the optimum processing methods for each product into the processing sequence. This leads to:

• tenderising effects
• uniform brine distribution in the product
• high water retention and increase in yields
• shorter massage times

Special brine preparation system.

The thorough preparation of brine is a critical part of the overall injection and processing concept. This is much more than simple mixing. Electronically controlled and monitored processes, individually configured recipe programs, effective cooling and independent additive intake guarantee the following:

• swift insertion of additives
• homogenous mixing process
• repeat accuracy for recipes
• effective cooling
   

Massage technology for increased productivity.

This is the key to higher water retention and a higher yield at the slicer through better slice cohesion.

Thanks to active massaging of the meat using special paddles, SCHRÖDER MAX technology allows the following in an extremely short period of time

• intra- and extramuscular protein activation
• significantly improved water retention
• active incorporation of brine in an extremely short time
• efficient utilisation of drum capacity

The whole is more than the sum of its parts

Each machine from Schröder is designed to provide the optimal solution for its individual task.

At the same time, they are also designed to function as modules.

Integrated solutions with high degrees of automation require adaptability and connectability from each individual machine. Intelligent networking capability.

These aspects are an integral part of each of our modules.

The machines are controlled and monitored by VISMAXweb, the in-house Schröder software, which can also be connected to ERP systems such as SAP.

The systems are designed individually, and fulfil increasing customer demands for complex production lines.
 

Schröder has developed an optimal machine for each of these steps, from the MacMax roller tenderiser and the T-Max needle tenderiser to the curing press. Whether on their own or in combination, the machines can integrate the optimum processing methods for each product into the processing sequence. This leads to:

• tenderising effects
• uniform brine distribution in the product
• high water retention and increase in yields
• shorter massage times