Single-needle control – As soon as a needle encounters the surface of the meat, the liquid intake opens. If the needle hits bone, the liquid intake closes to prevent too much liquid accumulating at one location. When a needle pierces the meat without meeting bone resistance, it injects until the needle exits the underside of the meat. In this way, the brine is evenly distributed throughout the piece of meat.
Smart operating aids – An inlet feed ramp set at an angle serves as a chute for tipping in meat. When positioned flat, the ramp can be used as a work surface. For example, bins can be deposited on the surface to feed the meat onto the belt with minimum effort. The machine is built to accommodate standard trolley height, and the operating controls are easily within reach.
Superior hygiene – Every part of this machine has been designed for fast cleaning. There are no hard – to – access corners. Much consideration has also been given to hygiene areas that are not visible. The curing injector drains completely following operation or cleaning. The machine can be cleaned, dried and easily stored away in no time.
Stable belt has a high throughput – Extraordinarily high throughput enables the Original IR 17 to fully automatically inject even large suckling pigs or whole turkeys. The precise forward feed of the product is done by a very stable, lightweight wire mesh belt that is easy to clean. The open wire mesh ensures that the draining brine remains inside the machine and is not wasted.
Perfect brine by means of jet pumps – A strong jet leads to perfectly seasoned brine in just one minute. It distributes all the spices and ingredients equally in the water and dissolves them perfectly. A weaker jet maintains the result of mixing during the injection process, keeping the spices and ingredients evenly distributed throughout the curing cycle. As the spices are kept constantly suspended, the meat is uniformly seasoned.
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