Description
It is intended for massaging of pieces of meat of beef and other grades in the rarefied capacity with a brine for the purpose of improvement of consumer properties and increase in release of a ready - made product up to 110 - 120% . Installation can be applied at the enterprises of low power to production of sausages and smoked products. Its application for other technological processes of pumping out is possible.
TECHNICAL CHARACTERISTICS
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FEATURES:
- All details adjoining to products are made of food corrosion - proof steel -
- Blades of rounded shape in the bunker allow to realize the sparing massaging of meat -
- For creation of vacuum it is equipped with the membrane pump HBM - 10/1 -
- There is a possibility of control of temperature and extent of discharge in the bunker -
- There are modes of reverse rotation and the pulsing vacuum -
- For change of frequency of rotation it is supplied with the frequency regulator and motor - reduktorom -
- It is equipped with wheel support and the filter of the loading hatch -
- The automatic control unit allows to realize programmatically various operating modes of the massager and is executed in the case with degree of protection of IP54.
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Massager vacuum UVM-100