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 Type 16 meat & bacon press is an improvement of the types 6 and 12 and functions just like them; the type 16 moulds the frozen meat three-dimensionally (X, Y, Z) but by pressing from four directions in stead of three. This ensures not only a uniform quality and shape of the moulded product, but the pressing of two end presses secure that no membranes are damaged; resulting in extra slices which again improves the yield. Please see leaflet for further information.
The Type 16 press runs the fastest cycle in the market.
The type 16 is equipped with computer controlled die set (adjusting interval +/- 5.5mm), allowing for the product thickness to be changed during operation without physically changing the die set.
Die sets
Streaky, back, folded middle, steak, round and entrecote or according to the customers specifications. The die sets are easy to change.
Subsequently, when slicing and packing the product, you obtain maximum yield due to uniform length, thickness and width of the product.
Working process
The meat is placed onto the feeding conveyor, leading it into the press.
When the product has reached the press chamber, the press cycle starts automatically. The product is first pressed in the Y-direction which gives the required product thickness, then in the Z-direction which gives the product width, and finally in the X-direction which, depending on the size of the meat, gives the total product length. X= Where the product is pressed from both ends.
When a pre-set pressure has been achieved in the X-direction, the die set opens automatically and the product is pushed to the conveyor system for further transport to slicer or for storage.
Optimalization By entering details on the operator panel during operation, you can automatically adjust the thickness of the die set in the meat press. The flexible die sets determining the meat thickness are available in the range of min. 26 mm and up to 80 mm. They can be adjusted +/- 5.5 mm within this range.
With a die set with max. dimensions of 875 x 300 x 80 mm, it is possible to perform up to 16 strokes per minute without deforming the membranes of the meat provided the die set and the meat size fit together.
