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| Warranty: | 1 Year |
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The brine injection machine is a professional equipment used in the food processing industry to evenly inject brine, seasoning or marinade into meat, mainly used to improve the taste, tenderness and flavor of meat. The following is a detailed introduction:
1. Main functions
Uniform injection: inject marinade (brine, spices, phosphates, etc.) into the meat through a high-pressure needle to ensure flavor penetration.
Improve quality: improve the water retention, tenderness and yield of meat, and reduce weight loss during cooking.
Efficient marinating: faster than traditional soaking methods, shortening processing time.
2. Core structure
Injection needle array: adjustable number (usually 16-32 needles) and spacing to adapt to different meat sizes.
High-pressure pump system: provides stable pressure (usually 0.1-0.5MPa) to control injection volume and depth.
Conveyor: automatically transports meat through the injection area with adjustable speed.
Filtration circulation system: filters impurities, reuses marinade, and reduces costs.
Control system: PLC or touch screen operation, adjust pressure, injection volume and speed.
3. Workflow
Preparation: Place the meat block flat on the conveyor belt.
Injection: Press the needle down to inject liquid while the conveyor belt moves.
Recovery: The excess marinade is collected and filtered and then returned to the storage tank.
Output: The injected meat block enters the next process (such as rolling or static marinating).
4. Application areas
Meat processing: ham, bacon, chicken breast, steak, etc.
Pre-prepared dishes: ready-to-eat meat, quick-frozen prepared foods.
Laboratory: process testing in food research and development.
5. Equipment type
Manual: small equipment, suitable for experiments or small batch production.
Automatic: continuous operation, suitable for large-scale production in factories.
Vacuum injection machine: injection under vacuum environment, more uniform penetration.
6. Advantages
High efficiency: can process hundreds of kilograms to tons of meat per hour.
Consistency: avoid the uneven problem of manual injection.
Flexible adjustment: parameters can be adjusted according to product requirements.
7. Precautions
Needle maintenance: clean regularly to prevent clogging.
Marinating liquid ratio: needs to be optimized according to meat and process requirements.
Safe operation: ensure that the equipment protection device is intact to avoid mechanical damage.
| Technical Data | |||
| Model | BFZS-48 | BFZS-60 | BFZS-80 |
| Capacity (kg/h) | 200-300 | 300-500 | 500-700 |
| Power (kw) | 4.1 | 4.1 | 5.1 |
| Injection rate | 40%-80% | 40%-80% | 40%-80% |
| Needle size (mm) | φ2,φ3,φ4 | φ2,φ3,φ4 | φ2,φ3,φ4 |
| Injection pressure (Mpa) | 0.45-0.9 | 0.45-0.9 | 0.45-0.9 |
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Injection Speed (Times/Min)
|
15-40 | 15-40 | 15-40 |
| Step Space | 40-70 | 15-40 | 15-40 |
| Machine size(mm) | 1350*961*1760 | 1620*980*1620 | 1650*1170*1720 |
| Weight (kg) | 250 | 320 | 380 |
Frequently Asked Questions
Q: What's Service commitment?
A: Provide clients one-year warranty to make sure the machine works well;
2.We always keep certain inventory level of spare parts, which means the replacements can be sent to you timely;
3.Send every client a preferential quotation.
Q: What to do if the machine has a problem?
A: 24 hours timely response of mail and phone calls. If the parts broken belong to non-artificial factors within 12 months, we offer free replacement. If beyond 12 months, customers should bear the freight back and forth and accessories cost.
Q: How long is the warranty of your equipment?
A: Our warranty period is one year generally.
Q: What is your payment term?
A: Our usual payment term is: 30% TT in advance, 70% TT before shipment. Other ways can also be received after we both sides discussion and agreement.
Q: Does your price include freight?
A: Our usual price is based on FOB Shanghai, if you request CIF, please give us your delivery port, and we will give you CIF price.
For better offer our suggestion and prepare quotation, hope we can know below info from you:
A. Your bag size
B. Your bag picture
C. Packing weight
D. Packing speed requirement
E. Exactly product need to packed
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