BAK Food Equipment

BAK Food Equipment

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A fully integrated industrial food-processing line joins the NOMA, formerly Nowicki Food Machinery MH SAS injector, FBN rotary filter, and TO-1 dripping tunnel to create a complete brining solution for poultry, fish, and red meat.

FIRST INTEGRATED SOLUTION STATION: THE INJECTOR

For the injector, servo automatic system (SAS) programming can set any injection cycle’s start and stop values for smooth control over brine pressure and temperature. In this way, the programming ensures high repeatability for low and high injection percentages — from 10% to 100% and beyond. Servo-driven injection heads and conveyors maintain high throughput, while multi-axis synchronization of the stage drive and injection head drive allows for a variety of injection pattern combinations (and uniform distribution of brine throughout meat products with natural variability).

Servo automatic system (SAS) benefits include:

  • High pound-per-hour production rates
  • Injection head speeds to 60 cycles per minute
  • Injection of raw material of different thickness without extruding brine
  • The ability to preprogram the moment of injection — to set the exact depth of injection

All processes are programmed via an easy-to-use touch panel for full control over a wide array of brine-injection parameters. Automatic onboard and internet-based diagnostics support quick troubleshooting for minimizing downtime.

SECOND INTEGRATED SOLUTION STATION: THE BRINE FILTER

The FBN rotary filter is a modern system to complement integrated meat-injector lines. The system’s multiple stages include replaceable gradated cartridges, a screen filter consisting of three grids (which are also gradated), and a rotary filter with a slot drum for the return of clean brine. A sunken suction filter minimizes the loss of brine.

THIRD INTEGRATED SOLUTION STATION: THE DRIPPING TUNNEL

NOMA, formerly Nowicki Food Machinery TO series dripping tunnels serve two functions after meat has been injected with brine. They separate the excess brine from the injected elements and seal visible needle holes on the meat surface. Sealing holes is especially important for skinned poultry products as well as skin-on poultry cuts — on which injector holes can be quite noticeable. Injected product is turned while it moves forward through the dripping tunnel to let excess brine drain off. At the same time, the agitation causes visible needle holes to be concealed.

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