QX Fresh System
- Excellent product quality and consistency in appearance, dimensions and weight control
- Reduction of human contact with the sausage product
- Elimination of "giveaway" and "underweight"
- Shorter process cycles
- Reduced waste and requirement for re-working
- Cost savings
Overview
The QX Fresh Systems makes the casing as the sausage is produced by extrusion of a continuous flow of meat batter and a layer of collagen.
Material flows continuously and simultaneously through two pumps – one for the meat dough, the other for gel. Without the “stop-go” processing of conventional systems, QX creates superior quality in the final sausage product.
Features
Consistent Product
Material is driven through the system steadily, continuously and precisely so weight and dimension control are exact and the final sausage product is uniform in appearance and overall quality.
Designer Casings
“Design” the casing bite by varying casing thickness and by adjusting the cooking cycle. You can make the bite softer to resemble a cellulose product, or with a “snap” that imitates natural casings.
Consumer Appeal
QX sausages expand and contract during the consumer’s cooking process, they resist splitting or bursting when grilling, frying or microwaving. QX sausages also resist charring when used on a roller grill. QX sausages remain plump, juicy and – most importantly – delicious.
Or contact your local marel representive today
Cooking
SpiralOven
For steaming, cooking or grilling a wide range of products at consistent quality.
Marinating and Tumbling
ValueDrum
Tumbler for even coating and marinating of product batches in short process cycles.
Frying
GoldFryer
Fryer for a wide range of crispy, consistent quality products with a golden brown finish.
Coating
BatterMixer
Mixer for preparing liquid batter from powder and water and feeding it to a batter or tempura applicator.
Coating
FlourApplicator
Applicator for improved batter adhesion and attractive, crunchy products for the convenience food and snack industr..
Coating
BreadingApplicator
Applicator for breading a wide range of formed and whole muscle products.
Coating
RotoCrumb
Breading machine for perfectly breaded products with uniform crumb distribution on all sides.
Coating
TempuraApplicator
Applicator for moisturising a wide range of products with low viscosity egg white, immersing agent or batter.
Coating
BatterApplicator
Applicator for moisturising a wide range of products with egg white, batter or other suitable immersing agents.
Forming
MasterFormer
Low-pressure former for filled or unfilled products with a handmade look, while retaining meat structure and textur..
Forming
RevoPortioner 400
Compact portioner that uses low pressure and releases products using only air for optimum retention of texture and ..
Forming
PlateFormer
High-pressure portioner and former for a variety of raw materials such as white meat, red meat, fish and potatoes.
Sausage making
Sausage Tray Loader
Tray loader for sausages in natural or collagen, or co-extruded casings, like breakfast, bratwurst and Chipolata sa..
Sausage making
CoexSkin
Continuous, high speed sausage production system for coextrusion of a continuous meat flow and an alginate casing.
Sausage making
MasterTwist Pro
Sausage production system for fixed-length and weight sausages in natural or collagen casings.
Sausage making
Sausage Peeler
Accurate removal of inedible casings from cooked and chilled sausages.
Sausage making
FlexLinker
Linker for filling, linking and hanging exact weight and length sausages in any type of casing with low giveaway.
Sausage making
SmartLinker
Sausage linker for filling, linking and hanging cellulose and collagen casing.