Press Towers Mold Presses Mesh Fishnet

We manufacture pressing, moulding and netting equipment for cooked meats and export it to ham producers, meat processors and food manufacturers across South America.

The range covers hydraulic and pneumatic press towers, ham moulds and mould presses in round, square and pear formats, spring-loaded moulds for cook-in-mould product, netting and clipping machines, elastic meat netting in a range of calibres, and the springs, lids and clips they consume.

Shape consistency is worth more than it appears, because it converts directly into slice yield. A ham that cooks to a consistent square section slices edge to edge with almost no trim, while an irregular one gives short slices and offcuts at every change of section. For a processor selling sliced product in retail packs, the mould is one of the highest-return pieces of equipment in the plant.

Pressure during cooking has to be enough to close voids without squeezing out the brine the product was injected with. Too little and the slice shows holes; too much and yield drops and the texture tightens. Spring-loaded moulds hold a steadier pressure through the cook as the product shrinks.

Netting calibre should be chosen against the finished diameter, since netting that is too tight marks the surface and too loose does not shape at all.

Ham and cooked meat producers in Brazil, Argentina, Chile and Colombia make up most demand, supplied with spare springs, clips and netting stock.