The development of the meat and bacon press is based on more than 40 years of experience gained by the meat and bacon producers worldwide.
The frozen meat is moulded in the hydraulically operated press section by means of a die set, the shape of which corresponds to the required finished product shape. The frozen meat is placed in the mould where it is exposed to a three-dimensional (X, Y, Z) pressure, thus ensuring a high uniform quality and shape of the pressed product.
At the subsequent slicing and packing of the product, you obtain maximum yield due to uniform length and width of the product. Please see leaflet for further information.
Working process
Open the lid to the press chamber, feed the product and close the lid again.
When the lid closes, the press cycle starts. The product is first pressed in the X-direction giving the product hight, then in the Y-direction giving the product width, and finally in the Z-direction which, depending on the size of the meat, gives the total product length.
When a pre-set pressure has been achieved in the Z-direction, the gate of the die set opens, and the product is pushed out of the die set and to the discharge hopper.
Die sets
The die sets are easy to change. The design eliminates unnecessary adjusting processes after replacement.
Optimalisation
The operator panel allows you to optimise the pressure dependent on the type of product.
The capacity of the meat & bacon press can be optimised further by installing a hopper, replacing the product lid, for automatic product feeding. The hopper serves as a buffer for one product thereby optimising the working process.
Other extension possibilities of the press:
-Belt conveyor system for meat products.
-Transfer system for meat products from press to slicer.
