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