SCHRÕDER - 2011 IMAX 420eco Meat Injector

Applications & Use Cases

• Injecting brine, marinades, or flavourings into whole muscle meat products such as poultry, pork, or beef.
• Enhancing product yield and tenderness in cured meat production.
• Distributing functional ingredients evenly throughout meat products to improve texture and shelf-life.
• Processing fish fillets and other seafood to improve moisture retention and flavour.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 500 kg/hr to several tonnes/hr, depending on product size and injection level.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required.

Injection pressure

Typically adjustable, allowing for precise control over the injection process to suit different products and desired outcomes.

Needle configuration

Units often feature multiple needles, with various diameters and patterns available to suit different product types and injection requirements.

Material construction

Components in contact with food are typically constructed from food-grade stainless steel for hygiene and durability.

Cleaning and sanitation

Designed for ease of cleaning, often featuring quick-release components and accessible surfaces for thorough sanitation.

Footprint

Dimensions vary, but these units typically require a significant floor area, often exceeding 2m x 1m, plus space for operator access and product handling.

Frequently Asked Questions

• What maintenance is typically required for a meat injector?

  Routine maintenance typically involves cleaning, checking needle integrity, inspecting pumps and seals, and ensuring all moving parts are lubricated. Regular servicing by a qualified technician is also recommended.

• Can this machine handle different types of meat?

• What are the common safety features on these units?

• Is specialist training required to operate a meat injector?

• What kind of brine or marinade can be used?