What to see
Find out more about the smart way to achieve inline wet and dry marinating:
- The best match between process, quantities, end product and equipment
- The best way of marinating different types of poultry and meat products, including frozen/unfrozen, small/large, rigid/fragile, bone in/boneless
- How to improve yield, product appearance, process, marinade uptake and other features
- Adding flavour additives, such as sweet peppers, onions, mushrooms and others
- And what’s more, you will be among the first to see our very latest development in marinating.
