Original PR 8 The gateway to fully automatic curing with 8 needles For 35 years this machine has been the smallest curing machine made entirely of stainless steel. A compact and reliable assistant, it has continuously been improved over decades. Low-wear needle system Spring-loaded needles pierce through all types of rind and meat. Discolouring in the meat is thus p revented. The needles stop on c ontact with bone, which avoids bone splintering. The flexible needle bearing leaves enough space to glide gently alongside the bone. This prevents needle breakage. Stainless steel conveyor belt The stable stainless steel conveyor belt gently s ecures the product and feeds it forward with m illimetre precision, ensuring even injection. Stainless steel is resistant to salt, protein and other corrosive substances. Consequently, there is no unsanitary discolouration or pitting throughout the product. Hand injector for oversize curing tasks For injecting oversized products, the solution is a s tandard-built hand injector. The single-needle spray pistol provides enough manual pressure to process oversized products without having to invest in a second machine. Stable pressure system Fast cleaning The large-volume stainless steel pump ensures continuous wear-free operation. With a stable pressure of between 0.5 to 4.3 bar even viscous liquids can be injected reliably and repeatedly. Self-priming up to 10 metres and non sensitive to salt and ice offer greater safety and shorter circulation. Three easy steps free up the working area and make it easily accessible from all sides. As the conveyor belt releases automatically, one step is all it takes to get the belt into a convenient cleaning position. The entire cleaning process takes no more than 5 minutes. Assembly and disassembly take only 20 seconds each. Softer with sharp angled blades The softer works almost like a steaker with unique angled blades. After injection, they cut through the meat and fibres with surgical precision. This softens the fibre structure and activates actomyosin, the meat’s natural tenderiser. The meat becomes much more tender, and both protein extraction and liquid retention are optim

Original PR 8 summary Equipment Technical specifications Touch-PC control Machine height Process diagnostics system Machine length Variable operating speeds Machine width Single-needle control Machine weight Connected load Belt advance feed Belt width Feed inlet height Stainless steel XXL impeller pump Rotary pump Softer Stainless steel belt with grip ridges Welded machine construction Cleaning assistant Automatic belt fastening Feed system Standard trolley clearance Fold-away workspace Fish accessories Hand injector Whether ham or pig’s heads, chicken or pork belly: the Original PR 8 makes all...