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Curing press Typ PSM 650

Hard muscle structures (e.g. topside or silverside) are relaxed using a compression process in the PSM curing press. Here, the meat is released by specially formed rollers which rotate against each other. The stretching and breaking of the muscle structure leads to the following:

  • Subsequent massage processes can be optimised.
  • Filling, insertion and cooking properties are improved.
  • Higher product uniformity within a batch.
Technical data   
PSM 650 curing press
Length A
2000mm   (with conveyor belt)
Length B1100mm    (without conveyor belt)
Width of conveyor belt 
Insertion width
Connection values400V/50Hz/2.0 kW
Pneumatic connection
max. 8.0 bar