Brine injector for poultry, bacon, and fish
For seamless brine distribution in poultry, bacon, and fish, achieve precise injection and retention with minimal drip, ensuring quality and consistency in your final products.
Injects and Distributes Brine Precisely
The GEA AccuJector, from GEA, is an innovative brine injector designed specifically for poultry, bacon, and fish applications. It features the 2mm OptiFlex needle system, ensuring precise brine distribution with minimal drip and no needle marks. The advanced needle head uses air pressure for automatic adjustment, reducing the risk of brine pockets and bone damage by retracting when encountering obstructions.
This equipment excels in continuous, high-speed operations, integrating seamlessly with upstream processes like brine chilling and downstream activities like shaking and tumbling. Its dense needle pattern can eliminate the need for tumbling, allowing products to be packed immediately or further processed. With a belt width of 450 mm and accommodating products up to 85 mm in height, it maintains high yield and consistent quality.
The GEA AccuJector is ideal for processing chicken breasts, thighs, smoked bacon, salmon fillets, beef steaks, and pork tenderloins in food and meat processing industries. Its robust design features OptiFlex material, offering superior strength and flexibility over traditional stainless steel to prevent needle breakage, ensuring longevity and uptime. Optional extras like the GEA SuperChill and GEA MultiShaker enhance product quality by refining brine mixing, chilling, and post-injection processes.
Benefits
- Ensures precise brine distribution, enhancing product consistency and quality.
- Increases yield by reducing drip and optimizing brine retention.
- Protects product integrity by preventing bone damage and brine pockets.
- Streamlines production with seamless integration into continuous operations.
- Minimizes maintenance with durable, flexible needle design.
- Applications
- Pork,Poultry,Beef,Bacon,Fish
- End products
- Chicken thighs,Chicken breasts,Smoked bacon,Beef steaks,Smoked salmon fillets,Pork tenderloins
- Steps before
- Brine mixing,Brine chilling
- Steps after
- Shaking,Inline tumbling,Tenderizing,Packing
- Input ingredients
- boneless poultry,bone-in poultry,bacon,fish,beef steaks,pork filets,chicken filets
- Output ingredients
- enhanced boneless poultry,enhanced bone-in poultry,enhanced bacon,enhanced fish,enhanced beef steaks,enhanced pork filets,enhanced chicken filets
- Market info
- GEA is known for its expertise in engineering innovative and sustainable equipment and solutions, focusing on sectors such as food, beverages, pharmaceuticals, and energy, with a reputation for quality, efficiency, and advanced technological applications in industrial processing.
- Needle size
- 2 mm
- Belt width
- 450 mm
- Dimensions (HxWxD)
- 1758 x 1647 x 2619 mm
- Product height
- Up to 85 mm
- Injection height
- Up to 85 mm
- Number of needles
- 504
- Needle pattern
- Dense
- Brine temperature range
- 2°C to 4°C
- Working mechanism
- Brine injection with OptiFlex needles
- Automation level
- Automatic needle control
- Inline versus batch operation
- Inline Continuous
- Changeover time
- Minimal due to automatic adjustments
- Cleaning method
- Manual
- Energy efficiency
- Optimized for high yield and low waste
- Abrasion resistance
- High
- Biological compatibility
- Yes
- Cleanability
- Easy to clean
- Corrosive resistance (e.g. acids)
- Yes
- Density/particle size
- Adjustable for different densities and sizes
- Product handling
- Bone-in / Boneless
- Machine Footprint
- 1758 x 1647 x 2619 mm
- Belt Width
- 450 mm
- Maximum Product Height
- Up to 85 mm
- Number of Needles
- 504
- Control panel type
- PLC-controlled
- Integration possibilities
- Upstream and downstream operations (e.g.,brine chilling,shaking systems)
- Needle system customization
- Individually controlled needles with OptiFlex material