Massageing is one of the most important processes in the preparation of processed meat products seen in relation to colouring and absorption of subsidiary materials. The key words are: Time consumption, yield and appearance of meat products. The SFK vacuum massage plant has been designed to ensure efficiency, reliability, economy, flexibility, hygiene, and foodstuffs guarantee. The massage drum is intended for operation up to 95% vacuum. The drum can be connected to continuous vacuum, if required. Please see leaflet for further information.
MA 1000
The massage plants consist of a machine frame with four supporting wheels on which the massage drum is placed. The supporting wheels are driven by a geared motor, chain or toothed belt. The friction between the massage drum and supporting wheels enables the massage drum to rotate.
In this type of massage plant you often use additional drums to increase the overall capacity making it an economical and rational system. This means a minor investment compared to the process capacity.
The massage drums can be taken out of the plant and placed in cooling rooms while the products are still under vacuum. The massage drums have wheels and may, therefore, be used as storage and/or transport containers, in which the meat is stored under vacuum until emptying can take place. Increased product quality is obtained by avoiding contamination from the surroundings.
The massage plants are available in three different versions:
1. As an isolated plant Type S, where the massage drum from vertical filling position is subsequent to horizontal massage position with subsequent rotation. After completion of the massage process the massage drum is returned to vertical position from where it can be manually taken to the cooling room for maturing or to a filling station. The swivel movement of the massage drum is carried out by means of the hydraulic system built into the machine. Emptying the massage drum is done by a swing loader.
2. As an isolated plant Type T, where the massage drum from vertical filling position is swivelled to horizontal massage position with subsequent rotation. After completion of the massage process the massage drum is returned to vertical position, from where it can be manually taken to the cooling room for maturing or to a filling station. With the massage drum placed vertically in the plant you may, as an alternative, remove the lid and swing the massage drum to emptying position allowing the meat to be emptied into a meat truck. The swivel movement of the massage drum is carried out by means of the hydraulic system built into the machine.
3.As a cassette system Type C is up to five layers, where the massage drum in horizontal position enters the massage plant or is withdrawn from the massage plant by means of a robot or forklift equipped with special forks for massage drums. A swing loader assists in emptying the massage drum at the filling station.
Working process
1 The massage drum is filled with meat, filling degree max. 80%. This can take place directly from the tenderiser or via a conveyor from the brine injector.
2 During the filling process, the massage drum can be placed on a floor scale.
3 After completion of the filling process, brine may be dosed directly into the massage drum.
4 Fit the lid, which is equipped with a quick-lock locking system, onto the massage drum.
5 95% vacuum is drawn.
6 The massage drum is placed in the massage system.
7 Choose the recipe – start the process.
8 The massage plant has been equipped with carriers for hard and gentle massageing. The carriers are designed in such a way that there is a minimum of meat and fat residue on the carriers after each completed cycle.
9 Maturing of the meat products in the massage drum, if required.
10 Release the vacuum and remove the lid.
11 The emptying of the S model and the C model is done by a swing loader. The T model drum is emptied directly from the massage plant.
Optimalization
Besides using the drums for massage, it is possible to use the drums for storage or maturing of meat products. In the C model, it is possible to store the massage systems in up to 5 tiers ensuring optimum space-saving.
Advantages
• Programmable micro processor for entering data of recipes and controlling the plant. As a standard the plant is executed with a drum speed of 6 and 12 rotations/minute.
• Variable speed of the massage plant is an option.
• Specially designed carriers (gentle/ hard) offers the possibility of combining hard or gentle massage of the product in the various recipe stages by changing the rotation direction of the drum.
• The emptying function enables you to empty the massage drum directly into a 210 lt standard truck, a hopper or at the filling station without whipping air directly into the meat.
• For larger plants we offer a walking-beam system for transport of the massage drums and robots for activating and removing the lid. For the Type C plants we offer robots for feeding/discharging the massage drum into the cassette frame, and placing the massage drums in maturing, additives and vacuum stations.
