The marinating system fully utilizes and increases the value of different meat cuts and at the same time meets consumer demand for new, exciting flavors and products that are easy to prepare.
With Marel’s integrated marinating line, optimal raw material utilization is ensured, with minimal manual handling of products.
The neck used in the portioning line is removed from the pork fore-end at the Marel DeboFlex pork deboning line. The DeboFlex is a hanging deboning system which simplifies operations such as neck removal, deboning, skinning, defatting and shank cutting.
With the DeboFlex, the flow of products is more streamlined and the products move in an overhead carrier line from one work station to the next. This results in greater line efficiency, less manual handling and more effective operator tasks.
When the pork neck after having been cut out of the fore-end, enters the StreamLine trimming line, an operator trims it according to pre-set specifications for use further down the value chain.
The StreamLine is an intelligent and flexible system for monitoring, analyzing, and maximizing the deboning and trimming processes. With the StreamLine system, data can be collected and analyzed with Innova software, giving a full overview of yield figures, throughput and quality.
With the StreamLine, it is possible to track each product in the line and monitor the efficiency and performance of each individual operator. After trimming, the pork neck is crust frozen and pressed into shape ready for cutting.
The volumetric portion cutter (V-Cut 160 or V-Cut 240) is designed to cut a big variety of boneless meat into portions with a uniform shape whilst ensuring optimal material utilization. Volumetric portioning ensures high cutting accuracy and outstanding yields with a uniform portion size and shape.
The integrated marinating line incorporates a ValueSpray, which is a small spraying module, designed for wet marinating with an accurate controllable pick-up and a superb coverage of marinade.
The ValueSpray offers great flexibility for all types of marinade, spices and spray patterns. During spraying, the surplus marinade flows back to the unit’s reservoir and is re-used. This ensures only a minimum waste of valuable marinade.
Packing and labeling
The steaks are automatically shingled, according to customer specifications, and conveyed down the line for thermoformer or tray packing, labeling and dispatch.
- Minimal manual handling of products
- Flexible line with small footprint
- All types of marinade and spices
- Minimum marinade waste