PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK
PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK
  • PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK
  • PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK
  • PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK
  • PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK

PICKLE INJECTOR FOR RED AND POULTRY MEAT TYPE NK

€1.00

Pickle injector is appliance designed to intramuscular induction of pickling brine into meat with bone or into meat without bone.

UPC:
EAN13:

Description

Features: depending on the destination, the injectors are equipped with the appropriate tooling:
– stainless steel conveyor to the red meat or plastic conveyor to the poultry meat.
– rotary pump or centrifugal pump,
– one set of needles Ø 4 mm,
– brine tank with filters system.
Optionally injector can be equipped with a mechanical drum-type slot filter: FNK.

Manually controlled Injector [type: NK] is equipped with a touch screen PROFACE, to control the following parameters:
– speed of the injection column;
– pitch of the conveyor (puncture density);
– brine pressure regulation;
– controlling and stopping the device in the absence of brine in the tank or lack of phase on the electrical supply,
– indication of the cause of stopping the device;
Manually:
– adjusting the height of bumper lift;
– needles mounted on the quick connector.

Microprocessor-controlled injector [type: NK-K] is equipped with a touch screen PROFACE to control the following parameters of injection (the ability to save technological programs):
– speed of the injection column;
– pitch of the conveyor (puncture density);
– injection pressure regulation;
– preview of brine temperature;
– adjusting the height of bumper lift;
– moment of injection of brine in meat;
– control and stopping of the device in the absence of brine in the tank or lack of phase in the electrical supply;
– indication of the cause of stopping the device;
– operating time counter;

In the injector are used quick changeable needles:
– single Ø4 mm, for injection of red meat on the bone or boneless;
– double 2x Ø3 mm, for injection of poultry meat on the bone or boneless;
– quad 4x Ø2 (Ø1,65) mm, for injection culinary meat without bones;
– Single Ø4 mm, for very thick emulsion injection.