Schroeder - Meat Injector

Applications & Use Cases

• Marinating various meat cuts (poultry, pork, beef) to enhance flavour and tenderness.
• Curing bacon and ham products by injecting brine solutions.
• Adding phosphates or other functional ingredients to improve product yield and texture.
• Injecting fish fillets or whole fish for flavour and preservation.
• Preparing specialty meat products requiring precise internal seasoning.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from hundreds of kilograms to several tonnes per hour, depending on the number of needles and pump capacity.

Power supply

Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, often with pneumatic connections for some models.

Injection pressure

Typically adjustable, allowing for precise control over brine uptake, often ranging from 0.5 to 4 bar.

Needle configuration

Units commonly feature multiple needles, often with spring-loaded designs to prevent damage to the product and the machine.

Material construction

As described, all stainless steel construction is standard for food contact areas, ensuring hygiene and corrosion resistance.

Cleaning and maintenance

Designed for easy disassembly of injection heads and brine systems for thorough cleaning, often featuring CIP (Clean-in-Place) capabilities.

Frequently Asked Questions

• What types of products can a meat injector process?

  Meat injectors are versatile and can process various meat, poultry, and fish products, including whole muscle cuts, boneless products, and some bone-in items, depending on the needle configuration.

• How does a meat injector improve product quality?

• What is the typical footprint of a used meat injector?

• Are spare parts readily available for unknown manufacturer units?

• What safety features should I look for?