The THERMOMAT 1X and 1X PLUS automatic vacuum reactors are provided with a massaging system of great operational versatility, which allows you to obtain higher quality and greater final yield in any type of processed meat, regardless of the animal species.
Capable of top performance of the latest developments in cooked meat technology, such as whole muscle"zero cooking loss" products, whole phosphate-free ham, whole roast-beef, pastrami, poultry, etc...
cellular absorption of injected brine, with ordered and precision-controlled maturation.
Extracts myofibrillar proteins, homogenizing the pieces without destroying their morphology and with reduced cooking loss.
THERMOMAT 1X/1X PLUS
Programmable impacting and massaging maceration, from very gentle to high-impact.
Electric drive system and technological simplicity of all components for maximum performance and minimum maintenance.
Variable drum speed.
On-line control of meat maturation temperature.
Incorporated automatic cooling.
Loading by suction or with lift.
Mirror-polished interior finish for maximum easiness of cleaning.
Exclusive maximum drum tilting system for fast unloading, indispensable for obtaining a product with high vacuum level (without foam) Vacuum circuit without bottlenecks (from pump to drum) to ensure a strong suction rate to high vacuum levels. Automatic oscillation cycles. Programmable massaging cycles for each product type with total control of processing parameters and maintenance assistant.
The THERMOCOMPUTER 1200-4000X, a computer-controlled meat maceration system, is capable of fully automatic processing of different product types, without operator assistance, 24 hours a day, 7 days a week.
Automatic control of diverse parameters and its great operational versatility make it possible to obtain the highest quality and final yield in any type of meat product, regardless of the animal species or whether or not the pieces are processed whole.
Capable of top performance of the latest technological developments in cooked meat processing.
Facilitates diffusion and cellular absorption of injected brine, with ordered and precision-controlled maturation.
Extracts myofibrillar proteins, homogenizing the meat pieces without destroying their morphology, and reduces cooking loss.
Controls and registers meat maturation temperature.
Programmable impacting and massaging maceration, from gentle to high-impact.
Pulmonary action with alternating vacuum and overpressure cycles. Incorporated and simultaneous cooling. Exclusive system of drum tilt facilitates fast unloading, indispensable for obtaining a product with a high vacuum level (without foam or occluded air) Vacuum circuit without bottlenecks(from pump to drum) that ensures a high suction rate and maximum vacuum levels. Programmable maceration cycles for each product type with operative sequential programs of varying degrees of sophistication, in accordance with the customer's requirements Variable drum rotation speed. Automatic on-line temperature control, with register of its real time evolution. Maximum traceability with data register of all processing operations carried out on the different products. CIP cleaning cycles automatically intercalated between operations when required and/or at the end of the cycle. Preventive maintenance assistant and self-diagnosis of malfunctions. Optimum production chronograms. Carrousel with 12-18 tanks of 600- 900 kg capacity
APPROXIMATE AVERAGE AUTOMATIC PRODUCTION
CAPACITY: 7,200-16,200 Kg/day