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 B||1100mm (without conveyor belt)|
|Width of conveyor belt ||600mm|
|Connection values||400V/50Hz/2.0 kW|
|Pneumatic connection||max. 8.0 bar|