Needle tenderizer for meat processing

Enhance meat quality by ensuring consistent brine distribution and tenderness with a high-speed needle tenderizer, designed to penetrate fibers and optimize absorption for marinated products.

Optimizes Tenderization and Brine Distribution

The T-MAX 620 Needle Tenderizer by Schröder is engineered for efficiency in meat, poultry, and seafood processing. This equipment’s blade-like sharp tips penetrate the entire muscle fiber, optimizing brine distribution and ensuring consistent tenderization. It is essential for producing marinated chicken breasts, beef steaks, and deli ham slices, among others.

With a processing capacity of up to 223 square meters per hour, the T-MAX 620 offers high-speed continuous operation, making it ideal for busy production environments. You have the flexibility to configure it with single or double heads and blades, depending on your specific product requirements. Its design enables faster diffusion of additives and eliminates pickle pockets, resulting in increased product tenderness and shorter massaging times.

This tenderizer integrates seamlessly into existing production lines with PLC-controlled operations and optional remote monitoring. Constructed from durable materials, it supports CIP (Clean-in-Place) systems for efficient cleaning and maintenance. Designed with energy efficiency in mind, it operates with minimal compressed air at 6 bar and requires a 3-phase electrical connection. Schröder offers customization options and engineering support to tailor the equipment to your unique needs.

Benefits

  • Enhances product consistency by ensuring even brine distribution throughout muscle fibers.
  • Increases processing efficiency with a throughput of up to 223 m²/hour.
  • Reduces operational costs with high-speed, PLC-controlled automated operation.
  • Minimizes waste and reprocessing by eliminating brine pockets and improving product quality.
  • Facilitates compliance with food safety standards through CIP-compatible design.

General


Applications
Seafood,Meat,Poultry
End products
Turkey cutlets,Pork loins,Beef steaks,Deli ham slices,Marinated chicken breasts,Fish fillets
Steps before
Injection,Brine Preparation,Grinding,Portioning
Steps after
Massaging,Tumbling,Cooking,Packing
Input ingredients
poultry,meat,seafood,muscle,brine
Output ingredients
tenderized meat,enhanced muscle absorption,even brine distribution
Market info
JBT is known for manufacturing innovative industrial machinery and solutions, particularly in the food processing and air transportation sectors, renowned for their advanced technology, reliability, and customer-focused engineered-to-order solutions tailored to specific industry needs.

Technical Specifications


Machine length
approx. 2160 mm
Machine width
approx. 1400 mm
Machine height
approx. 2240 mm
Chanal width
620 mm
Walking beam height
approx. 1200 mm
Product infeed height
up to 210 mm
Number of needles
300 to 600
Advance
50/100 mm
Cycles per minute
15 – 60
Transported area
223 m²/h
Compressed air
min. 6 bar
Weight
approx. 1450 kg
Electrical connection
3Ph/PE
400/440V
50/60 Hz

Operating Characteristics


Working Mechanism
Needle penetration
Automation level
Manual / PLC
Batch vs. continuous operation
Batch
Cleaning method
CIP / Manual
Cycle speed
15–60 cycles/min
Brine Diffusion Control
Homogeneous distribution

Physical Characteristics


Machine length
2160 mm
Machine width
1400 mm
Machine height
2240 mm
Chanal width
620 mm
Walking beam height
1200 mm
Product infeed height
up to 210 mm
Number of needles
Depends on the configuration – from 300 to 600
Advance
50/100 mm
Cycles per minute
15 – 60
Weight
1450 kg
Transported area
223 m²/h

Custom Options


Control panel type
PLC/HMI
Needle configuration
Single-head/Double-head
Blade type
Single-blade/Double-blade