Meat Injectors Massagers and Mixers

We manufacture brine injection, tumbling and mixing equipment and export it to meat processors, ham and bacon producers and food manufacturers across South America.

The range covers multi-needle brine injectors from 30 to 500 needles, vacuum tumblers and massagers from 50 to 5,000 litres, paddle and ribbon mixers, vacuum mixers for emulsions, brine preparation and chilling units, and the needles, seals and paddles they consume.

This equipment exists to control yield, and yield is where the money in cured meat is made or lost. Injection rate and tumbling time together determine how much brine the muscle holds, and the difference between a well-run process and a careless one is several percentage points across every tonne produced. It also has a limit: over-injected product loses bite, weeps in the pack and is misdescribed if the declared weight does not reflect what is in it.

Needle condition is the detail that undermines an otherwise good process. Blocked or bent needles produce uneven distribution, so one part of a muscle is over-brined and another is raw-tasting, and nothing downstream corrects it. Needle sets are consumables and should be stocked.

Vacuum tumbling works the protein to the surface and is what gives sliced ham its bind. Without vacuum the same tumbling time achieves noticeably less.

Brine temperature should be held low throughout. Warm brine both reduces uptake and starts bacterial growth in the one part of the process designed to distribute liquid through the muscle.

Processors in Brazil, Argentina, Chile and Colombia account for most demand, supplied with spare needle sets, seals and operator training.