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, and foodstuffs guarantee.
The massage drum is intended for continuous operation with 95% vacuum. The massage plant consists of a pivoting frame with a massage drum which is hydraulically operated. Through two swivel points the frame has a fixed pivoting connection to the floor frame of the plant where the hydraulics and a vacuum pump are placed. The construction enables you to raise or to lower the rear end of the massage drum. This function applies when the massage plant is filled, emptied or when used for tumbling.
MA 3000 - Please see leaflet for further information.
Working process
1 The massage plant is filled with meat products from either a loader, swing loader or by vacuum filling from hoppers via hose connection or a fixed stainless pipe connection.
2 The lid of the massage plant is closed manually or by a hydraulic operated closing function.
3 Select the program for the required process on the panel of the computer. Depending on the chosen system, you can program time, temperature, and the rotation direction of the drum, rotation speed, % vacuum and tumbling.
4 If the plant is equipped with cooling/heating system the temperature of the meat can be measured during the process and the data is transmitted to the PLC control panel.
5 The massage process takes place under vacuum. If a re-feeding system is required, it will be possible to add trimmings, brine or other additives during the massage process.
6 The massage drum is equipped with carriers for hard and gentle massage. The carriers are designed in such a way that there is a minimum of meat and fat residue after each completed cycle.
7 The cooling/thawing of the meat takes place in massage drums with cooling/heating system by a transmission of cold/heat through the carriers.
8 Emptying of the massage plant is done through drum tilting, with the possibility of slow rotation. Contrary to the „spiral systems“ our system prevents air from being whipped into the meat during the emptying process.
Optimalization
• It is possible to place the massage plant on weighing cells to meet the recipe requirements and calculate yield.
• As additional equipment we can offer cooling of the drum. The cooling is a closed recirculation system in the carriers.
• SFK Systems A/S has a patented working process allowing the massage system to be used for defrosting of meat products. This is made possible during massage as the juice is re-massaged into the meat. With no loss of meat juice, the yield is typically increased by 3-10%.
Advantages
• The brine works as a protective membrane on the inside of the drum.
• Due to the salt concentration of the brine the quantity of bacteria in the meat will be very low.
• Meat juice is massaged into the meat.
• Even though the brine temperature is high (low boiling point under vacuum) the temperature adjustment of the plant will, combined with added heat and cold in the carriers, ensure that the proteins do not coagulate.
