Brine Injection Machine

Meat Processing

Brine injector for the simultaneous injecting and tenderizing of red meat and poultry

Advantages of Brine Injection Machine

Improved Texture and Yield
Uniformly injects brine or marinade into meat to tenderize, loosen muscle structure, and enhance overall product quality. By increasing water retention and functional binding, the machine significantly boosts finished-product yield.
Bone-in Injection Capability
Equipped with a bone-detection system that automatically stops individual needles upon contact with bone and resumes injection once the obstruction passes. This protects needles from damage and enables safe processing of bone-in products, expanding application versatility.

Key Parameters

Model	HK-30	HK-900	HK-900A	HK-1300	HK-1500	HK-3500
Number of needles	Single set, 30 needles	Single set, 87 needles	Single set, 95 needles	Single set, 117 needles	Double set, 147 needles	Double set, 348 needles
Needle size (L × W × Ø)	3 mm × 4 mm × 4-3 mm optional	3 mm × 4 mm × 4-3 mm optional	3 mm × 4 mm × 4-3 mm optional	3 mm × 4 mm × 4-3 mm optional	3 mm × 4 mm × 4-3 mm optional	3 mm × 4 mm × 4-3 mm optional
Capacity	150-300 kg/hr	900-1200 kg/hr	2160-3600 kg/hr	1200-1500 kg/hr	1200-3500 kg/hr	3500-4500 kg/hr
Dimensions (L × W × H)	1200×1300×1550 mm	1900×1700×1960 mm	2300×1430×1800 mm	2200×1700×1960 mm	2500×2000×1960 mm	2700×2400×1850 mm
Power	6 kW	9 kW	10 kW	12 kW	18 kW	33 kW
Power supply	380 V 50 Hz 3P	380 V 50 Hz 3P	380 V 50 Hz 3P	380 V 50 Hz 3P	380 V 50 Hz 3P	380 V 50 Hz 3P

Features

What equipment is recommended for sausage and meatball production plants that need to finely chop and mix meat with starch, spices, and other additives?

The bowl cutter is recommended for sausage and meatball production. High-speed rotating blades chop, mix, and emulsify fresh or frozen meat together with starch, spices, water, and other ingredients. The process produces a smooth, uniform mixture with a capacity of 6-10 kg per batch.

Which equipment is suitable for cured-meat processors handling large meat pieces that must fully absorb marinade to accelerate flavor penetration and enhance product elasticity?

The vacuum meat tumbler is suitable for this purpose. Negative pressure expands gaps between muscle fibers, while rotation and gentle massaging promote deep marinade penetration. Mechanical action increases the binding strength between meat and curing ingredients, resulting in improved firmness and elasticity.

What equipment is recommended for frozen-prepared meat plants that need to inject brine or marinade evenly into meat, including bone-in cuts, to improve tenderness and increase yield?

For frozen-prepared meat plants, Henco provides brine injection machine. A multi-needle injector distributes curing liquid uniformly into the meat, filling gaps between muscle fibers and disrupting cell membranes for improved water retention. Yield increases by 15%–35%, tenderness improves, and built-in bone-detection technology supports safe injection into bone-in products.