The process of producing cold meat is a complex task that requires a series of precise stages to achieve a quality product. Technology and machinery play a fundamental role in the process, and that is why at ROSER we have developed a wide range of equipment to help producers achieve the best results in the process of cold meat production.
What equipment is involved in the production of cold cuts?
Brine preparation system
One of the first steps in the production of cold cuts is the preparation of the brine, which is used to preserve and flavour the meat. The ROSER brine preparation system is a high-precision equipment that allows the concentration of salt and other ingredients in the brine to be controlled, thus ensuring a consistent product quality.
Meat injectors
The injection of brine into the meat is a critical step in the production process of cold cuts. The meat injectors developed under the OGALSA guarantee are efficient and easy to use machines that allow the brine to be injected uniformly into the meat, ensuring a homogeneous distribution of the brine and a uniform flavour in the final product.
Draining with brine drainage drums
Once the brine has been injected, it is important to drain the excess liquid to prevent the meat from becoming diluted. An example of a solution equipment is the ES 3000 / ES 40000 brine drainage pump.
Vacuum maceration tumblers
Maceration and massaging are some of the crucial steps in the production of cold meat, as they allow the brine to penetrate the meat and give it flavour, as well as mixing and tenderising the product. For this process, we have the OGALSA vacuum maceration drum which processes the product without mistreating the piece, thus obtaining high quality macerated meat.
Multe-mould baskets
Multi-mould baskets allow the product to be shaped and maintain the integrity of the product during the drying and maturing process in the production of cold cuts.
Cooking Kettles
The cooking kettles provide a constant and homogeneous temperature to leave the product at the right temperature to finish the process in the production of cold cuts.
Depending on the product to be produced, the conditions and the needs of each company, the process will be carried out in one order or another. However, it is essential to have robust and reliable machinery to provide optimum performance at each stage. At ROSER we continue to update and develop machinery for the food industry that offers the best performance and results.