Enhancing premium ham production
Der GEA TenderCarve ist ein Tenderizer, der die Oberfläche knochenloser Fleischstücke mit zwei rotierenden Messerwalzen einschneidet. Dadurch vergrößert sich die Oberfläche des Produkts, was infolge einer effektiveren Eiweißextraktion das Verkleben der Fleischstücke begünstigt und die Absorption der Salzlake beim nachfolgenden Tumbeln oder Massieren verbessert.
The GEA MultiCarve is a rotating knife tenderizer that cuts the surface of boneless meat using two rotating knife rollers. This action effectively increases the surface area of the product, leading to more effective protein extraction and better binding. Increased surface and protein extraction leads to better brine distribution and retention during the tumbling process. And allows shorter curing times after brine injection. For ultimate performance the system operates in combination with the GEA MultiJector brine injection systems. It can also operate as a stand-alone unit.
The GEA MultiCarve knife tenderizer is ideally suited for cooked ham and cooked/sliced poultry products.
Advanced process control
Flexibility meets capacity
Open design for easy access, cleaning and operation
Castellated roller
The horizontal flow from the injector to the tenderizer can be narrowed to ensure that every individual piece of meat is subjected to a customized tenderizing action. To suit different cuts of meat the height and pressure of the rollers can be adjusted easily, without manual intervention. And the speed of the top roller can be adjusted as well to control the intensity of the process. This allows improved carving of the meat surface and more effective tenderizing when using spike rollers.
GEA MultiCarve | ||
Dimension | 2130x1325x1815 mm | |
Blade size | 170mm | |
Electric power | 2.3 kW | |
Max. product height | 180 mm |
The GEA MultiJector brine injection system offers a modular design, and features OptiFlex needles that will not break or distort. Our needle technology helps to ensure linear needle movement, which means you can be more confident of reliable, vertical brine distribution throughout the full depth of the product, and so more reproducible product quality. The system also features exchangeable manifold needle cassettes for flexibility, quick changeover and easy cleaning, which helps to reduce downtime and improve overall productivity.
The MultiCarve ideally operates in combination with the GEA MultiJector. The machine can be controlled by the injector or independently. Adjustments made on the MultiJector will automatically be repeated by the MultiCarve when saved in the recipe.
The GEA ScanMidi massaging and tumbling system for meat and seafood combines multiple processes in one machine. Our versatile technology gives you the flexibility to carry out high capacity massaging, tumbling, marinating, ingredient dosing, rinsing, coating and cooling, all in one machine. The drum speed, process time, rotation direction and vacuum are adjustable to provide a very high level of process control, helping you to improve yield, while fine-tuning operation to meet demanding recipe and process requirements.
But our technology and expertise does not stop with the enhancing process. GEA also offers downstream operations, such as in-line cooking and smoking, freezing, slicing and packing. All are matched and seamlessly integrated to create the ultimate ham production line.
GEA and CIAL Alimentos | Creating quality food that families trust
Healthy and happy cows are the key to successful and sustainable milk production. Keeping their cows healthy, therefore, is at the heart of every dairy farmer’s effort. Many factors influence the well-being of a cow, such as...
In allen Branchen arbeiten Unternehmen hart daran, die Ziele der Netto-Null-Emissionen zu erreichen, während sie sich mit strengen Vorschriften und Gesetzen zur Dekarbonisierung auseinandersetzen. Parallel dazu müssen Betriebe...
Kaffee, Kakao, Milch, Fleisch, Fisch, Ei – alles Produkte des täglichen Lebens, die intensiver Landwirtschaft bedürfen. Nachhaltigere Alternativen sind gesucht und New-Food-Technologie macht diese möglich. Wir bitten Dr. Reimar...