Further Processing

Applicator for moisturising a wide range of products with egg white, batter or other suitable immersing agents.

Mixer for preparing liquid batter from powder and water and feeding it to a batter or tempura applicator.

Applicator for breading a wide range of formed and whole muscle products.

Continuous, high speed sausage production system for coextrusion of a continuous meat flow and an alginate casing.

Linker for filling, linking and hanging exact weight and length sausages in any type of casing with low giveaway.

Applicator for improved batter adhesion and attractive, crunchy products for the convenience food and snack industry.

Fryer for a wide range of crispy, consistent quality products with a golden brown finish.

Can maximise oven throughput by up to 20%.

High-grade oven with steaming, cooking and grilling capabilities.

Low-pressure former for filled or unfilled products with a handmade look, while retaining meat structure and texture.

Sausage production system for fixed-length and weight sausages in natural or collagen casings.

Flexible heat treatment for the ultimate end product.

High-pressure portioner and former for a variety of raw materials such as white meat, red meat, fish and potatoes.

Produces the casing as the sausage is extruded from a continuous flow of meat batter and a layer of collagen.

Compact food portioning machine that uses low pressure and releases products using only air for optimum retention of texture and structure.

Tray loader for sausages in natural or collagen, or co-extruded casings, like breakfast, bratwurst and Chipolata sausages.

Sausage linker for filling, linking and hanging cellulose and collagen casing.

For steaming, cooking or grilling a wide range of products at consistent quality.

Applicator for moisturising a wide range of products with low viscosity egg white, immersing agent or batter.

Sausage portioning system for fixed-length fresh sausages in natural or collagen casings.

Tumbler for even coating and marinating of product batches in short process cycles.

System for in-line wet marinating of portioned and fragile meat and poultry products.