FAST HAM SYSTEM INOX MECCANICA TECHNOLOGY

Inox Meccanica was founded more than 40 years ago in the area that could be defined as the ‘triangle of taste’, between Mantova, Bologna and Parma. Today it has more than 50 employees in the production, administrative, sales, purchasing, warehouse and marketing departments. The activity takes place on an area of about 20,000 square metres, of which over 3,000 are covered. The growth over the years has been constant, following the expansion of the reference markets; the products have been refined step by step, offering absolutely reliable and very high quality equipment. In addition to more traditional...

KNOW-HOW TECNOLOGICO Over the years we have developed an innovative process for the production of a cured ham starting from a deboned fresh leg, salted inside our tumbler, stuffed with PIC 99 B and formed with our forming solutions. This process in order to offer a finished product in about 70 days. Our customers have achieved production and quality results with the continuous improvement of the final product through the use of Inox Meccanica machinery and the application of our technological know-how. The stages of our technological process are: 1. Boning of the ham leg with the use of a special...

MACHINES INVOLVED Several machines are involved in our production cycle, ranging from the BT-S tumbler machine, through the PIC 99 BCE to the product forming machine. A complete line for every single operation!

A U T O M A T I C V A C U U M S A LT I N G S Y S T E M 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. The process developed by Inox Meccanica makes it possible to switch from a static to a dynamic system which involves: • Drastically shortening of salting phase; Minimising labour force employed; Not necessarily highly specialised staff; Obtaining a product with a high salting homogeneity; Obtain an uncontaminated product; Obtaining a high quality product through an industrial

HOW OUR PROCESS TAKES PLACES The Inox Meccanica automatic salting cycle consists of a series of technological actions to which the product is subjected: • Salt distribution Osmotic action Liquid extraction Rest in the atmosphere or in a vacuum Atmospheric or vacuum massage For each different technological action, our salting machine automatically prepares itself to carry out this action. At each preset action, the churn performs a series of rotations, tilting, stops either in atmosphere or in vacuum. The order and duration of these pre-set actions are the result of the experimentation carried...

OSMOTIC EXTRACTION One of the most important advantages of our technology is the salting process through osmotic extraction. The absorption of salt by the meat involves water outflow (rich in salt and ingredients) which, by exploiting the rotation and tilting movement of the machine, homogenises the salt and other ingredients on the product. Once the concentration of salt in the water, which has formed inside the tumbler, has reached a percentage of approximately 10%, a patented automatic system drains the water. This step takes place during the first 12 hours of the process.

A U T O M AT I C S T U F F I N G M A C H I N E Since 1987 the best solution to form, stuff, tighten and clip single muscle products – such as belly-bacon, pork neck, bresaola, hams, loins, roasts and muscles in general – in fibrous, collagen and plastic casing and elastic stockings. You can stuff products in casing and net at the same time with great time and labor savings. Benefits are: • Time savings; • Lower waste of casing and net; • Reduction of packaging costs. PIC99 is the best solution on the market for the production of long bar to improve and increase yield in s

STUFFED HAMS Hams are stuffed in microperforated casing and elastic net.

D E A E R AT I O N M A C H I N E Because of the market trend towards more and more bars of product to be sliced, we have developed a system that improves the slicing yield of the product. The machine is equipped with a special massage system, placed under the vacuum bell, to eliminate any air left inside the product during the stuffing phase, making it much more compact.

A U T O M AT I C F O R M I N G S Y S T E M In order to meet our customers’ production requirements in the best possible way, we have developed patented systems for forming the product in meshes. Thanks to these special meshes the product is formed both during seasoning and cooking.

PRODUCT IN MESH Meshes and a special automatic machine for hams forming.

12 stainless steel springs Continuous pressure Fast weight loss Plastic material suitable for food contact Very resistant

CURING The curing process involves several cold phases, with temperatures and humidity levels that vary depending on the time and weight loss achieved by the ham. At the end of the curing process the hams can have a weight loss of between 36 and 42%, depending on the desired texture.

WASHING, PEELING AND PRESSING OF FINISHED PRODUCT Washing and peeling of the product are the last steps before forming and vacuum packing, in which the product must remain for about two weeks in order to homogenise humidity, texture and taste.

PRODUCT FORMING This electro-pneumatic machine is used for the fast pressing and shaping of the product which has a constant section at the end of the cycle. This allows you to get a regular slice and minimize waste.

THE RESULT The final result is a ham ready in about 70 days (depending on the desired weight loss), with the appearance and flavour of a raw ham and a pleasant texture on the palate. In 70 days the hams are ready for sale in pieces or for slicing.

A low-fat, dietetic product is obtained The product has a low amount of sodium chloride Compact product ready for slicing Good colour and aroma Rapid curing No. 4 production cycles per year Super-proven process Entire leg of pork is used Quality product obtained by an industria