Portioning, Filling And Forming

Please call us at (734) 522-9500 for personal assistance.

Portioners

When the going gets tough, the GLASS GS Protein Activator goes to work. Using rollers with knives, or ribs, or a combination of both, the GS uses alternating pressure or cuts to break down connective tissues and make meat more tender. Can be positioned between the injector and tumbler to help reduce tumbling time and improve the end product. Also available as a schnitzel tenderizer.

RVF

  • 20 years of experience with servo technology
  • Precise portioning accuracy
  • Unique hygienic design
  • Minimum of residual emulsion at the meat pump, therefore less waste and give-away
  • Simple, user-friendly touch screen operation
  • Lowest maintenance costs and energy consumption
  • Attractive price level for the highest quality standards

UFM

The CLIMAjet line includes fermentation room systems, cold smokehouses, maturing, drying and storage rooms designed to produce all types of fully dry-cured and semi-dried fermented products like salami, and fully-dried, shelf-stable products such as beef jerky and snack sticks. The line also includes the CLIMAjet defrosting chambers, which are designed to convert frozen raw materials to defrosted, production-ready raw material within 16-18 hours with minimal electrical and water costs, and with typical shrinks as low as 0.5 to 1.5%!

Specialty filling attachments

  • 20 years of experience with servo technology
  • Precise portioning accuracy
  • Unique hygienic design
  • Minimum of residual emulsion at the meat pump, therefore less waste and give-away
  • Simple, user-friendly touch screen operation
  • Lowest maintenance costs and energy consumption
  • Attractive price level for the highest quality standards
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