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Processed Meat Equipment
Processed meat is meat that has been preserved by curing, salting, smoking, drying or canning. Food products categorized as processed meat include: Sausages, hot dogs, salami. Ham, cured bacon. RGMTSI has a large selection of meat processing equipment and products including grinders, sausage stuffers, mixers, dehydrators, saws, smokers and more!
Brine Mixing System
The Brine Mixing System is ideal for high volume mixing, chilling and storage applications, Now you can prepare meat brines or poultry marinades quickly and efficiently in a controlled system for perfect repeatability, batch after batch. The brine mixing process begins at the dry ingredients hopper which is placed at a convenient height for easy loading. When the hopper valve is opened, a vacuumizing action siphons the precise amount of ingredients into the preparation tank. Once ingredients are inside the tank, a powerful centrifugal pump circulates and homogenizes the mixture. Even hard-to-mix ingredients like phosphates, proteins, gums and starches can be thoroughly homogenized quickly. Stainless steel system with fine sanitary finish throughout. Custom designed storage tanks available in capacities up to 530 gallons (2000 liters).
Brine Mixing System
- Efficient, controlled mixing and chilling of meat brines and poultry marinades. Brines can be prepared as supersaturated solutions, with up to 30% heavy solids.
- Feeds directly to ancillary equipment or storage tanks.
- Capacities: 130 gallons (500 liters), 200 gallons (750 liters) and 260 gallons (1000 liters).
- Optional glycol jacketed cooling system available.
- Single propeller or reduction-head style agitator available to custom fit your application.
- Standard or programmable Allen-Bradley controls.
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Inline Condiment Feeder
The In-line Condiment Feeder accurately mixes emulsion products with condiments such as olives, cheese, peppers, etc. As the meat emulsion passes through the system, a variable speed, condiment metering feedscrew delivers the condiment to formulate a consistent product, evenly distributed throughout.
Inline Condiment Feeder
- In-line system increases production and prevents overworking of emulsion batter by eliminating the double-back processing normally required to add condiments to emulsions.
- Condiment metering feedscrew with variable speed drive delivers consistent and even inclusion of olives, cheese, peppers, or other ingredients combined with meat product.
- Recipe-driven, PanelView controls.
- Agitator in condiment tub prevents bridging of product.
- Pump and main 9" (230 mm) diameter feedscrew driven by 20 hp (15 kW) gearmotor.
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Type 8 Meat & Bacon Press
Type 8-35 presses bellies by means of a die set, in shapes that correspond to the desired finished product. The frozen meat is molded in the hydraulically operated press, where it is exposed to three-dimensional pressure to attain uniform shape and quality for maximized slicing yields. The 8-35 bacon press offers automatic infeed and discharge options with various ancillary systems available. Maximize slicing yields at optimal temperatures ranging from 14°-25° F (-10° to -4° C) depending on salt content.
Type 8 Meat & Bacon Press
- Presses 8 bellies per minute with powerful but gentle hydraulic pressing system
- Press cycle establishes product height and width. Pressed length depends on size of belly.
- Max die chamber size: 35” x 16” x 4.8” (875 x 415 x 120 mm)
- Automatic programmable lubrication system
- Allen-Bradley controls with color touch screen HMI
- Left or right outfeed available
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Type 14 Bacon Press
Type 14 presses bellies by means of a die set, in shapes that correspond to the desired finished product. The frozen meat is molded in the in the servo operated press, where it is exposed to three-dimensional pressure to attain uniform shape and quality for maximiz ed slicing yields. The pressing method ensures that no membranes are damaged, resulting in extra slices. The pressed length is attained with pressure applied from both ends simultaneously. The Type 14 bacon press includes automatic infeed and discharge with additional ancillary systems available.
Type 14 Bacon Press
- Maximize slicing yields at optimal temperatures ranging from 14°-25° F (-10° to -4° C) depending on salt content.
- Presses 14 bellies per minute with powerful but gentle hydraulic pressing system.
- Press cycle establishes product height and width. Pressed length depends on size of belly.
- Max die chamber size: 35” x 16” x 4.8” (890 x 406 x 122 mm)
- Computer controlled die set allows adjusting product thickness ±0.22” (5.5 mm) during operation without changing the die set.
- Automatic programmable lubrication system.
- Internet connectivity option for remote troubleshooting.
- Allen-Bradley controls with color touch screen HMI.
- Left or right outfeed available
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Type 14 Servo Flex Press
Type 14S Servo Flex Press is designed for fully automated operation with a convenient, ergonomic 10" touch screen PanelView interface. The compact, all stainless unit has servos located outside the frame for easy maintenance accessibility. Since the press has no hydraulics, there is no water cooling required, which reduces operating costs and sanitation concerns. The Flex Press can handle 12-16 bellies per minute. Maximum die chamber size is 40 x 16 x 4.7" (1016 x 406 mm x 120 mm), with a height variation up to0.75" (19 mm). The unit presses frozen meat from 4 directions to maximize yield. Pressed product yields a higher percentage of #1 slices when the frozen meat is sliced. Feed conveyors load and discharge frozen bellies, with custom lengths available to integrate with existing production lines.
Type 14 Servo Flex Press
- Flexible chamber to press variable raw material thicknesses and prevent damaged product.
- Extra large press chamber of 40" (1016 mm) presses even the largest bellies
- Remote electrical box away from production floor to protect from moisture.
- 10" PanelView touch screen controls with visual troubleshooting assistance.
- Change diesets in 5 minute without tools.
- Remote online troubleshooting assistance
- Automated flexible slice height up to 20 mm
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Servo Bacon Press
Servo Bacon Press presses bellies by means of a die set, in shapes that correspond to the desired finished product. The frozen meat is molded in the servo controlled press, where it is exposed to three-dimensional pressure from four directions to attain uniform shape and quality for maximized slicing yields. The pressed length is attained with pressure applied from both ends simultaneously. The pressing method ensures that no membranes are damaged, resulting in extra slices. The Type 16 has a 40" (1 m) chamber, the largest in the industry. It also includes automatic infeed and discharge with additional ancillary systems available.
Servo Bacon Press
- Maximize slicing yields at optimal temperatures ranging from 14°-25° F (-10° to -4° C) depending on salt content.
- Servo actuators throughout. No hydraulics for maximized speed and precision control. Smooth operation from optimized motion control prolongs part life and reduces maintenance costs. No hydraulic cooling water needed.
- Presses up to 20 bellies per minute depending on size, the consistency of belly conditions and uniform loading of the infeed belt.
- Computer controlled die set allowing ±0.22” (5.5 mm) adjustment for product thickness during operation without physically changing the die set.
- Press cycle establishes product height and width. Pressed length depends on size of belly.
- Max die chamber size: 40” x 16” x 4.8” (1016 x 406 x 122 mm).
- Change die sets in 5 minutes without any tools.
- Allen-Bradley controls with 12" color touch screen HMI. Intuitive program with extensive diagnostics. Internet connectivity for remote troubleshooting. Remotely mounted electrical panel out of production area.
- USDA accepted and CE approved. Built in conformity with AMI sanitary equipment design principles.
Meat Tenderizer
Meat Tenderizer is one of the most important components in the production of boneless cooked products such as ham, shoulder, chicken or other meats. A conveyor feeds product to a set of rollers equipped with circular knives. This effectively increases the meat surface and opens the muscle tissue, boosting liquid retention and promoting higher concentration of protein at the surface after massaging. The rollers are designed for easy sanitation and do not need to be disassembled to clean the knives.
Meat Tenderizer
- Used for boneless cuts of pork, beef, chicken, or turkey
- Increases the absorption capacity of meat by opening muscle fibers and exposing inner meat surfaces.
- Increases the quantity of muscle protein on meat surfaces for further processing.
- Rollers equipped with circular knives.
- Accommodates product up to 3-1/8" (80 mm) thick.
- Open design of knife roller for easy sanitation.
- Optional hopper for loading product onto conveyor.
Tumblers 800 & 1000 Liter
The tumbler consists of a machine frame with four gearmotor driven supporting wheels holding the drum. The friction between the massaging drum and wheels turns the drum. Additional drums can increase the overall capacity, making it an economical means of expanding production capabilities gradually with a minor investment. The massage drums can be removed from the unit and placed in cooling rooms with the products still under vacuum. Wheels on the massage drums allow them to be used as storage or transport containers, with meat to be stored under vacuum until it is emptied. Avoiding contamination from the surroundings improves product quality. The drum can maintain up to 95% vacuum and can be connected to continuous vacuum if required.
Tumblers 800 & 1000 Liter
- Multi-drum system
- Direct loading to drum
- Ability to rest while massaging extra drum
- Vacuum pump displacement: 883 ft3 (25 m3) per hour.
- Optimizes appearance of meat
- All drums equipped with wheels
- High fill degree
Tumblers 2000-12,000 Liter
Massaging is one of the most important processes in the preparation of processed meat products to optimize color and absorption of additives to produce ideal flavor and appearance. The tumbler massager has been designed to ensure efficiency, reliability, economy, and flexibility. The massage drum is intended for continuous operation with 95% vacuum. The massager consists of a pivoting frame with a hydraulically operated massage drum. Two swivel points on the frame provide a fixed pivoting connection to the frame of the unit that hold the hydraulics and vacuum pump. The design allows the massage drum to be raised or lowered even when the massager is filled.
Tumblers 2000-12,000 Liter
- Designed with capability of heating and cooling product
- Automatic vacuum filling through Ø250 mm (Ø9.8" port)
- Optional lid design features one lid for vacuum loading and second lid for vacuum tumbling.
- Hydraulic powered unit offers very slow rotation
- Ability to auto-fill both wet and dry ingredients
- Vacuum setting
- Gentle and hard massage settings
DuoMax
Many in the industry are in the predicament of switching equipment around constantly to setup for different products. One of these switches involves moving an inline or flat breader and switching it for a drum breader for their homestyle products. The DuoMax was designed to eliminate the need to move around equipment. It works as both a flat breader and a drum breader and easily switches between the two different modes for maximum efficiency. Inside the DuoMax is an adjustable conveyor attached to three drums. The conveyor can be put in the up position for flat breading and moved to the down position for homestyle products. The drums are easily removable for sanitation and the hood can be disassembled for ease of maintenance. The entire system is controlled by an HMI screen using a recipe based program. If you desire to make better use of the time normally used to switch out equipment, contact us about the DuoMax today!
DuoMax
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