Original IR 112 Convenient smart curing with 112 needles The 112-needle curing system represents a novel, state-of-the-art machine construction which fulfills all requirements. Offering a contact surface of 700 mm as well as 50 injection strokes per minute, the IR 112 achieves top performance of up to 7.000 kg per hour. Smart needle system Program-controlled actuating drives automatically switches from singleneedle to beam control or to cleaning control. Only very rarely must a needle be changed manually; but even that is easily done. Intuitive, large-format screen The control computer synchronises nine drive units to ensure seamless functioning. During operation the system senses any changes and rapidly adjusts the Original IR 112 to the new conditions. The process data are documented and all settings and operatingor cleaning-related data are continuously shown on the screen for the operator to view. Rotary filter for brine filtration Everything that does not fit through the needles is filtered out of the returning brine. Lumps of protein or spices are crushed and mixed again with the brine. Thus, everything that should be in the brine remains, and everything else is safely filtered out. The entire system is easily removed, cleaned and re-assembled. The rest is a fully automatic function. Automatic feed Integrated propeller mixer The Original IR 112 is perfectly suited to both belt and trolley feeding. The machine’s generous 700 mm-wide conveyor system can easily a ccommodate a trolley dumper or charging tower, eliminating spillage. A fast-rotating propeller mixes a perfectly s easoned brine in just one minute. It distributes the spices and ingredients evenly in the water and dissolves them perfectly. A slower propeller speed maintains the mixing result throughout injection. Spices and ingredients thus remain evenly d istributed, and are kept continuously in a mix action to enable uniform seasoning of the meat. Softer for better protein extraction Fine angled blades cut right through the meat with surgical precision. A suspension system for the b lades enables processing of bone-in-meat parts. During the process of cutting through the fibres, the meat structure is softened, activating actomyosin, the meat’s own tenderiser. The result is increased fluid retention and tenderer

Technical specifications Touch-PC control Process diagnostics system Variable operating speeds Single-needle control Stainless steel XXL impeller pump Rotary pump Stainless steel belt with grip ridges Welded machine construction Cleaning assistant Automatic belt fastening Feed system Standard trolley clearance Fold-away workspace Rccessories Machine height C€ The Original IR 112 processes both fresh meat with and curing with pickling salt. A quick clean rids the machine of pickling salt, preventing red colouration in white products. Similarly, different seasoned brines can be used without concern...