Marinating of boneless products
Marinating of poultry products usually requires a lot of cleaning of production equipment and thus increased spillage of marinade, but with the Cabinplant marinating system the spillage and cleaning required after marinating is reduced significantly.
Our marinating system is placed in-line with the packing line, but compared to other solutions our solution is placed after the portion weighing which means that the multihead weigher and the conveyors are not soaked in marinade.
Impact
The marination process is done after portion weighing. Thus no marinade on the multihead weigher
Marinating after portion weighing means a reducuction of the cleaning time by up to 80 %
Fast and easy change of marinade - less than 20 minutes
How it works
Fillets are portioned through the multihead weigher in one portion to a Cabinplant distribution tool. When 5 portions are ready, they are discharged into the mixing units. The fresh products are mixed with the marinade in the mixing cassette – only enough marinade to cover the meat pieces, not surplus marinade.
After marinating the product is delivered directly into trays without spillage on the tray edges.
- Excellent weighing accuracy
- No give-away when handling small negative tolerances
- No spillage
- Minimum maintenance
- Easy cleaning
- No marinade on conveyor and multihead weigher
- Fast return on investment
- up to 60 portions/minute depending on portion size
- Meat & Poultry
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