Vacuum massager for whole muscle meat processing
Whole muscle meat products, such as hams, require precise processing to achieve optimal texture, flavor, and yield. Traditional massaging techniques can be time-consuming and inconsistent, posing challenges in maintaining product quality and achieving high throughput.
Achieve consistent meat quality with vacuum massaging
The Cozzini Vacuum Massager/Mixer Style (CVMM) series is designed to meet the demands of whole muscle meat processing. This equipment offers variable speed agitators for gentle to aggressive massaging, ensuring thorough and uniform cure distribution. The CVMM series addresses temperature control with glycol jacketing or CO2 injection, crucial for maintaining meat quality. It features quick and easy vacuum loading, reducing massage and holding times. Capacities range from 2,200 lbs (1,000 kg) to 20,000 lbs (9,100 kg), accommodating different production scales. The unit is equipped with standard or fully programmable Allen-Bradley controls, facilitating easy operation and customization. This series is both USDA accepted and CE approved, built in conformity with AMI sanitary equipment design principles.
Benefits
- Reduces massage and holding times
- Uniform cure distribution with variable speed agitators
- Effective temperature control with glycol or CO2 systems
- Easy vacuum loading for efficiency
- High capacities for various production scales