Meat Marinating & Mixing Equipment

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.