KOMA - Pokomat P16/320 Injector

Applications & Use Cases

• Injecting brine or marinade into meat products (pork, beef, poultry) to enhance flavour, moisture, and tenderness.
• Curing bacon and ham products by distributing curing solutions evenly throughout the muscle.
• Adding flavourings or preservatives to fish fillets or other seafood items.
• Tenderising various cuts of meat through the mechanical action of the needles and solution distribution.

Typical Specifications

Typical throughput

For this class of injector, throughput can range significantly based on product type and injection level, but units are commonly rated for several hundred kilograms per hour.

Needle configuration

Units of this type typically feature multiple needles, often in configurations like 16 or 32, designed for efficient and even distribution.

Construction material

Food-grade stainless steel is standard for all product contact parts and the main frame, ensuring hygiene and durability.

Power supply

Industrial injectors commonly operate on a 3-phase electrical supply, typically 400V, 50Hz in the UK.

Belt dimensions

Conveyor belt dimensions vary, but for units of this capacity, widths of 300mm to 500mm and lengths over 1000mm are common.

Injection pressure

Adjustable injection pressure is a common feature, allowing for precise control over the amount and depth of solution injected.

Frequently Asked Questions

• What types of products can this injector process?

  This type of injector is primarily designed for various meat and poultry products, including whole muscle cuts, fillets, and processed meats, to introduce brine, marinade, or curing solutions.

• Is this unit suitable for high-viscosity liquids?

• How easy is it to clean and maintain?

• Can the injection pattern be adjusted?

• What are the typical safety features?