GEA has launched a continuous bacon processing line, designed to increase speed and capacity, and take the ‘batch’ out of bacon production and simplify the creation of bacon products. The all-in-one product comes with the option of a fully incorporated smoking state, for shorter process times than a conventional smokehouse.
The system complements GEA’s injection machine, the MultiJector 2mm, which injects the brine into the bacon using a dense needle pattern for even distribution and retention. After the smoking step, bacon hardening is handled by GEA’s A-Tec spiral freezer, which is designed to provide the right conditions for slicing the product.
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