Mechanical preparation

TECHNICAL DATA For the production of high-quality cooked ham, massaging the muscles is an important part of the process. Protein is activated which ensures optimum bonding. This process supports the Schroder macerator. The blade rollers cut the surface, enlarging it, and increasing the release of protein and improving the absorption of brine. Large tendons, for poultry products as well, are also cut by the MacMAX, reducing muscle contraction during cooking and increasing binding. The result: • Improved bond between the parts • Increased yields • Reduced massaging time • Increased slice cohesion...

More flexibility through pressing PSM 650 – Curing press TECHNICAL DATA Processing muscles with a hard structure needs special attention in the production of high-quality ham. The lack of flexibility makes the forming and filling process more difficult. When different muscles (silverside/topside) are mixed together, different cooking losses, diffusion and massage times occur. In order to balance out the different muscle textures, the PSM 650 is used. The roller pairs break down the internal structures without destroying the surface. By individually adjusting the pressure and rolling distance, the...

T-MAX 620 – Needle tenderizer The Schröder TMAX needle tenderizer penetrates the entire muscle. Its blade-like sharpened tips cut through the fibres of the muscle and shorten them in the process. Replacing the injected brine during the fibre process is then possible, the distribution is optimized and the muscle is also perfectly prepared for absorbing the protein during massaging. Depending on the product, the tenderizer can be equipped with single- or double-head and single- or double-blades. TECHNICAL DATA MACHINE LENGTH MACHINE WIDTH MACHINE HEIGHT CHANAL WIDTH WALKING BEAM HIGHT PRODUCT INFEED...