Ground meat portions can be efficiently produced with the
C/E 900 meat grinder and downstream MPM 500 automatic
portioning system. Minerva Omega Group
Efficient ground meat portions
The Minerva Omega Group (Bologna, Italy) offers meat
grinders with an automatic feed. One automatic MPM 500
portioning machine can be connected in series to all versions
of the C/E 900 line. In this manner, ground meat
portions can be automatically and hygienically produced
in the “Free Flow” and “Patty” modes.
The combined meat grinder and automatic portioning
system streamlines the production process and promises
continual production and high productivity, according
to the manufacturer. The portioning speeds are adjustable.
The portion length can be set via a photoelectric
cell. A height-adjustable outfeed belt facilitates the connection
with downstream packaging systems. The combined
meat grinder and automatic portioning system
guarantees maximum hygiene in accordance with
requirements. Conny Salzgeber
Welcome to the world
of good taste.
Indasia Gewürzwerk GmbH • Malberger Straße 19 • 49124 Georgsmarienhütte • Germany
email@example.com • www.indasia.com
the emulsion into its separate components. In contrast, a
low filling pressure offers product stability throughout
the entire filling process, depending on the recipe.
For raw sausages, low-pressure filling results in a clean
cut and stable ripening. In contrast to procedures that use
a high filling pressure, the capillaries of the muscle cells
are not pressed and smeared. The course of the water diffusion
from the core to the edge is also more stable. This
in turn prevents product defects such as a green core or
dry edge. In addition, the ripening time may be shorter,
depending on the product.
KS vacuum fillers offer consistent filling accuracy with
the same conveyor arrangement for many years, according
to the manufacturer. Depending on the product and portion,
minimal filling tolerances between 0.5 percent and
two percent are guaranteed.
One process; two- & three-color pies
Emil Müller (Cologne-Rodenkirchen, Germany) presents
its latest version of the patented EMPA coextrusion system.
The EMPA 1000 V model can automatically produce
The new EMPA 1000 V coextrusion system needs only one
work step to make two- or three-color meat pies, either round
or square. Emil Müller
two- or three-color meat pies in one process – either round
or square. The customer specifies the pattern of the core
and outer contours of the pies or their caliber. Existing
vacuum fillers can be used for production. They are controlled
simultaneously by the EMPA system.
The proven filling system is suitable not only for fine
meat emulsions but can even be used for coarse additions
or with vegetables and cheeses – depending on the pattern.
The new EMPA 1000 V is also space-saving and flexible:
in contrast to its predecessor, it produces vertical pies
up to 1,000 mm in length.
Die Fleischerei International 2/2018 35