 |
Manufactures  Instruments Production equipment MEAT PROCESSING EQUIPMENT
MEAT
PROCESSING EQUIPMENT
1. Meat
mixing machine
 For continuous milling of meat without bones and
meat products for producing mince meat for sausage and other meat products.
Technical characteristics
|
Technical output, kg/h |
2500 |
|
Installed power, kW |
12,5 |
|
Knife grade diameter, mm |
120 |
|
Hopper capacity, ì3 |
0,25 |
|
Overall dimensions, mm |
1600õ900õ1700 |
|
Mass, kg |
800 |
2.
Chopper
 It is intended for crumbling up all types of meat
for producing all types of sausages, frankfurters and small sausages.
It is
provided with disk ejector for quick unloading sausage-meat and thermometer for
sausage-meat temperature checking.
Technical characteristics
|
Technical output producing, kg/h, not less |
800 |
|
Capacity of bowl, m |
0,08 |
|
Electromotor, pc |
4 |
|
Power of electromotors, kW, not more |
20 |
|
Overall dimensions, mm |
1835õ1345õ1550 |
|
Knifes, pc |
6 |
|
Mass, kg |
1500 |
 3.
Vacuum mince meat mixer
It is intended for making mince meat by mixing
preliminary crumbled up meat with other components specified in the recipe and
also for salting solvent cake and meat in pieces of up 0,5 kg.
Technical characteristics
|
Technical output, kg/h, not less |
700 |
|
Total installed power (with vacuum block),
kW |
5,2 |
|
Capacity of kneading trough, 1 |
150 |
|
Overall dimensions, mm |
1200 õ 800 õ 1510 |
|
Mass, kg, not more |
530 |
4.
Cooker
It is intended for heating up and cooking in
water sausages and meat products.
The temperature is set and controlled with
help of electrocontact thermometer.
Technical characteristics
|
Cooker capacity, l, not less |
200 |
|
Total power of tubular electric heaters, kW |
24 |
|
Max cooking temperature, Ñ |
100 |
|
Overall dimensions, mm |
250 õ 900 õ 1100 |
|
Mass, kg |
320 |
5.
Lard-cutting machine horizontal
 It is intended for half-automatic cutting of lard
in the form of cubs: 4, 6, 8, 12 mm and it also can be used for cutting meat in
the form of slices with length of 16 mm. Machine is provided with horizontal
feeding of product into the place of cutting.
Technical characteristics
|
Technical output, kg/h |
230...500 |
|
Bulk, dm3 |
3,3 |
|
Electric motor power, kW |
1,5 |
|
Overall dimensions, mm |
1280 õ 730 õ 1080 |
|
Mass, kg |
320 |
 6.
Loading device
It is intended for loading the trolley (capacity
of 120 l) with meat products and unloading them into the bunker of
meat-processing machine.
Electric circuit of device provides automatic stoppage
of claw in upper and lower position.
Technical characteristics
|
Slope angle of claw, grade |
120 |
|
Capacity of trolley, l |
120; (200) |
|
Total installed power, kW |
1,5; (2,2) |
|
Height of lifting along steps, m |
1,1; 1,6; 1,7; 1,8; 1,9; 2,0; 2,1 |
|
Maximum height of lifting, m |
2,2 |
|
Overall dimensions, mm |
1500õ650õ3000 |
|
Mass, kg |
300 |
7. Vacuum
sausage stutter with twister
 It is intended for stuffing
different sausage casings with sausage stuffing when producing all types boiled
and semi-smoked sausages, frankfurters and small sausages. It is provided with
twisting system of the casing in manual and automatic modes and product dosing
system. The parameters of product and operating mode of stutter are set by means
of control desk.
Technical characteristics
|
Technical output, kg/h |
|
|
boiled sausages |
3000 |
|
solid sausages |
800 |
|
Total installed power, kW |
4,55 |
|
Capacity of hooper, l |
150 |
|
Adjusted dosage mass, g |
25-10000 |
|
Overall dimensions, mm |
1550 õ 840 õ 1920 |
|
Mass, kg |
565 |
 8.
Vacuum sausage stutter
It is intended for vacuuming
minced meat and stuffing with it sausage casings when producing boiled and
semi-smoked sausages.
Technical characteristics
|
Hopper capacity |
150 |
|
Technical output producing, kg/h |
|
|
semi-smoked sausages |
600 |
|
boiled sausages |
1230 |
|
Power of electromotors, kW |
4,0 |
|
with vacuum unit |
6,2 |
|
Overall dimensions of, mm |
1445 õ 680 õ 1460 |
|
vacuum unit |
1200õ500õ500 |
|
Mass (with vacuum unit), kg |
320 |
 9. Vacuum
massager
It is intended for massaging meat pieces hams
cooled not higher +7 oC and beforehand injected with
pickle in evacuated rotating reservoir.
Technical characteristics
|
Reservoir volume, l |
300 |
|
Charging factor |
0,5-0,7 |
|
Vacuum depth, kgf/cm2 |
0,6-0,7 |
|
Frequency of rotation, rpm |
12 |
|
Total power, kW |
1,75 |
|
Overall dimensions, mm |
1500 õ 900 õ 1500 |
|
Mass, kg |
350 |
 10.
Thermosmoke chamber
It is intended for thermal processing and hot
smoking of meat products.
It is provided with smoke generator which set in the
bottom part of operating zone, and with injector to form steam white boiling.
Mode control is automatic according to set parameters of thermoprocessing.
Technical characteristics
|
Range of adjusting temperature, °C |
25-120 |
|
Processing modes |
predrying, prefrying, boiling, smoking,
cooling |
|
Range of relative humidity, % |
10-100 |
|
Installed power of ubilarl-electric heater,
kW |
24 |
|
Overall dimensions, mm |
1150 õ 1100 õ 2250 |
|
Mass, kg |
550 |
11.
Thermosmoke chamber
 It is intended for heat processing, cold and hot
smoking of sausages and other meat products, fish. Control system is automatic
microprocessing, it provides entry and storage up to 99 individual programs.
Operating condition values are checked and displayed by digital indicator. The
self-contained automatic smoke generator of smoldering type may operate with any
volume acceptable stationary chamber. It uses fine chips and sawdust of
leaf-bea-ring woods, it may be controlled by itself or by the chamber
instructions. The smoke is cleaned and cooled by a water filter.
According to consumer's desire it is possible to
supply separately the smoke generator 221ÔÃ280, and the thermochamber without
the smoke generator, if smoking is not needed.
Technical characteristics
|
Checked condition ranges: |
|
|
Thermal processing temperature, °C |
15-120 |
|
Sausage stick core temperature, Ñ |
10-100 |
|
Relative humidity, % |
20-100 |
|
Time, h/min, not less than |
|
|
Processing modes: |
predrying, frying, cooking
by steam, smoking (cold/hot), cooling, ventilation |
|
Installed power, kW |
35 |
|
Single carge, kg, to |
300 |
|
Overall dimensions, mm |
1710 õ 1540 õ 2250 |
|
Total moss, kg, not more than |
925 |
|
Frame-truck overall dimensions, mm |
940 õ 1000 õ 1520 |
|
Frame-truck mass, kg, not more than |
70 |
|
Smokegenerator overall dimensions, mm |
450õ900õ1395 . |
|
Smokegenerator mass, kg, not more than |
91 |
 12. Ice
maker 221 ÔËÀ 240 (-01), (-02)
The ice maker is intended for flake ice making
used at public catering establishment and to make sausage-meat at the
meat-processing shops of low power.
The ice maker is an automatic device with
continuous operation mode.
Face panels are made of corrosian-resistfont steel.
Technical characteristics
|
Main parameters General parameters of the
ice makers: Output at the ambient temperature at 20°C and at the supplied
water temperature of 15°C, kg/24 hours, not less than |
240 |
|
Ice plate thickness, mm, not more than |
4,5 |
|
Ice temperature in the hopper, °C |
îò 0 äî -1 |
|
Specific electric power consumption per
hour, W.h/kg, not more than |
110 |
|
Refrigerating agent |
freon-22 |
|
Refrigerator condenser |
cooling air |
|
Electromotor total installed power, kW |
1.1 |
|
Overall dimensions, mm, not more than |
750 õ 700 õ 1400 |
|
Mass, kg, not more than |
190 |
|
Capacity of the hopper for ice storage, dm3,
not less then |
120 |
|
Ice loss during 12 hours storage in the
hopper at its full charge and the ambient temperature of not more than 20°C,
kg, not more than |
6 |
|
additional parameters of the 221 ÔËÀ
240-01, 221 ÔËÀ 240-02 ice makers |
|
|
Overall dimensions, mm, not more than |
900 õ 750 õ 700 |
|
Mass, kg, not more than |
130 |
 13.
Washer with sterilizer
It is intended for sterilizing knives and washing
hands. It has two pedals for fee-ding water and liquid soap. Water expenditure
is low because of to stop-start pedal. Sterilizer provides desired temperature
and stops automatically after finishing knives sterilizing. Gate for putting
knives out just after sterilization not waiting for water cooling.
Technical characteristics
|
Sterilizing temperature, °C |
80...90 |
|
Sterilizing time, min |
20 |
|
Capacity of vessel for liquid soap, dm3 |
2 |
|
Power, kW/h |
1,62 |
|
Overall dimensions, mm |
600 õ 700 õ 1250 |
 14.
Belt saw
It is intended for cutting into
pieces fresh and frozen meat, bones, fish, wild birds and poultry.
Technical characteristics
|
Thickness of cut pieces, mm |
îò 0 äî 200 |
|
Max. height of cut prepared food, mm |
250 |
|
Width of (saw) kerf, mm, not more than |
2 |
|
Electric motor power, kW, not more than |
1,1 |
|
Overall dimensions, mm, not more |
690 õ580õ 1030 |
|
Mass, kg, not more |
87 |
 15.
Tool-grinding machine
It is intended for grinding plane
and radial knives of back cutter, chopper knives, meat mincer knives and grids.
Universal: provides with working of any surfaces at any angle. Band installing
allows to mechanized polishing.
Technical characteristics
|
Installed power, kW |
1.1 |
|
Tool-grinding wheel
rotation, rpm |
5400 |
|
Overall dimensions, mm, not
more |
1000õ980õ 1620 |
|
Mass, kq, not more |
400 |
Country: Russia
Publishing date: May 31, 2001
To make an inquiry on the Manufacture you are interested in
Back
|  |
