Meat Processing Equipment

1.Pretreatment equipment: the starting point of efficient cleaning.

Pretreatment is the first step in meat processing. Key equipment includes slaughtering and skinning machines and cleaning and cutting equipment.

• Slaughtering and skinning machines: Through mechanical transmission and intelligent sensing technology, the fur of livestock and poultry can be automatically stripped. For example, after slaughtering pigs, they are hung on the conveyor track. The equipment is fixed by clamps and stripped by knives to ensure the complete separation of skin and meat, reduce labor loss, and improve hygiene standards.

• Cleaning and cutting equipment: The high-pressure spray system removes blood stains, and the automatic cutting machine divides the meat pieces according to demand, providing standard raw materials for subsequent processing.

2.Raw material processing equipment: giving meat a transformation

A. Meat grinder

• Function: Grind fresh meat or frozen meat (supports direct processing at -18℃) into uniform minced meat, suitable for meatballs, sausages and other products.

• Advantages: Industrial-grade frozen meat grinders eliminate the need for thawing, avoid meat oxidation, and retain a fresh and tender taste.

B. Vacuum tumbling machine

• Function: Rolling the meat in a vacuum environment allows the meat to fully absorb the marinade, promote muscle fiber relaxation, and improve elasticity and tenderness.

• Application: When marinating ham and sausage, the seasoning time can be shortened by more than 50%, ensuring uniform flavor penetration.

3. Molding and processing equipment: shaping various product forms.

A. Sausage Stuffer

• Function: Accurately fill minced meat into casings to produce sausages, ham sausages and other products. Supports a variety of casing specifications to meet different market needs.

B. Frozen Meat Slicer

• Function: 0.8-150mm thickness can be freely adjusted, can handle frozen meat, fresh meat, tofu and other ingredients, suitable for hot pot restaurants and processing plants.

• Technical highlights: CNC system realizes one-button operation, and the double-speed function improves efficiency and reduces manpower investment.

4.Flavor and Ripening Equipment: Unlocking a Unique Taste.

A. Smoking oven

• Function: Integrates the three-in-one process of baking, steaming and smoking, and gives sausages and bacon a unique flavor through the intelligent temperature control system.

• Advantages: Uniform heating design avoids local burning, common for meat and fish products, and extremely cost-effective.

B. Meat drying oven

• Function: Hot air circulation system accelerates dehydration, precise control of temperature and humidity, used for making jerky, beef purée, etc.

• Hygiene: The closed design blocks dust and bacteria, and the stainless steel material is corrosion-resistant to ensure food safety.

5. Packaging equipment: the last line of defense to extend shelf life.

A. Vacuum packaging machine: removes oxygen to inhibit bacterial growth and prolong shelf life, suitable for ready-to-eat meat products.

B. Modified atmosphere packaging machine: replaces gas composition (such as high nitrogen environment) to maintain meat color and freshness, often used for high-end cold fresh meat.

Intelligence leads the future trend.

Modern meat processing equipment is developing towards automation, multi-function, energy saving and environmental protection. For example, the intelligent sensor warning of the slaughter and skinning machine, the one-button operation of the smoker, and the CNC system of the frozen meat slicer all reflect the innovative breakthroughs in the era of Industry 4.0. These devices not only reduce costs and increase efficiency for enterprises, but also bring safer and more diverse meat food choices to consumers.