Brine Injector Machine

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Processing Time:1 Days - 60 Days

Packaging Details: STANDARD EXPORTING PACKAGE

Port: Shanghai / Shenzhen / Qingdao / Ningbo / Other

Payment Terms: L/C , T/T , other

Product Details Company Profile

A.Machine Overview

Introduction of Automatic Meat Brine Injecting Machine
Meat brine Injector machine is used for meat pickling. It can inject saline and seasonings into meat evenly and continuously to make the meat fully pickled. The injected flavoring liquid makes the meat tenderizer and soft, thus improving the meat quality and increase yield rate. Bine injector machine is the indispensable equipment in the meat industry.

Advantages of Meat Brine Injector Machine
1. Made of stainless steel.
2. Easy clean conveyor belt.
3. Automatic needle protection device .
4. The meat plate distance and the injection pressure can be adjusted synchronously.

The Application of the Meat Brine Injecting Machine
1. This brine injector machine is widely used in the pickling of beef, pork, duck breast, and roast, ham, sausage, etc.
2. Suitable for hotels, restaurant, schools, canteens and meat processing factories.

brine injector for meat

B.Technical Data

Model	AMS-SZ-120	AMS-SZ-48	AMS-SZ-80
Capacity (kg/h)	800-900	300-500	800-1000
Main motor power (kw)	1.5	1.1	/
Pump motor power (kw)	3	1.0	1.5
Injection stoke (mm)	120 (adjustable)	40 (adjustable)	180
Number of needles	120	48	/
Injection pressure (Mpa)	0.5	0.4M	1.0-4.50 (adjustable)
Injection time (times/min)	33-22	24	24-48
Injection rate	80-100%	40-60%	60-100%
Dimension (mm)	1520 ×760 ×1900	1300 ×672 ×185	1300 ×672 ×1820

Specifications of Meat Brine Injector
A. The frame body is made of stainless steel plate with thickness of 2.5mm
B. Stainless steel multistage impeller pump
C. Material return manner: Double connecting rod material return, no residue
D. Conveyor belt transmission mode: Eccentric transmission through reducer output shaft
E. Chain width(AMS-SZ-80): 360mm; inlet size: 365mm

The Working Principle of Automatic Meat Brine Injector
The meat is moved forward by the conveyor belt. When the needle moves down to the midpoint, the conveyor belt stops moving, and then the meat plate presses against meat to let the needle injects the saline into the meat continuously until it reaches the set time; when the needle returns to the midpoint of the trip, the conveyor belt starts moving forward along with the meat and the next round of injection starts. These injections can add seasonings, maintain meat nutrition and strengthen the taste.