Keeping the temperature of raw meat down and reducing its exposure to air is essential to ensure that its quality, shelf life and safety are not compromised. This becomes even more important to monitor when reducing the particle size of meat.
Many in the industry have come to favour the integrated mixer-mincer to produce flavoured minced meat for their sausages, burgers, meatballs and so on. Due to the design of most mixer-mincers, however, operators must run the mince back through the auger after a mixing cycle. Even when there are no knives and plates in the barrel, this excess movement can overwork and overheat the meat, compromising the product.
Having an independent mixing machine can eliminate this risk. Mainca mixers have a tilting bowl and a reverse function which allows for the easy discharge of product into a tub. The reverse function can also be used for kneading, helping to eliminate air pockets in the mixture.
The breaker bars can be removed so the mixer can also be used for massaging and marinating whole-muscle cuts. Mainca mixers can similarly be used for blending spices or dressing salads. The T-shaped paddles are manually dismantled without the use of tools.
Mainca mixers are available from 20 L models suitable for R&D purposes up to 200 L models for larger processors.
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Phone: 02 9799 4433
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