Line for the production of cooked ham in vacuum bars
The new cooked ham production plant, developed by Inox Meccanica, is designed and developed on the basis of the following guidelines:
High production capacity
High flexibility
High level of automation
Significant cost reduction
The technology developed by Inox Meccanica's technicians is aimed at maximising productivity and rationalising the production process without altering product quality in the slightest.
The cooked ham bar production plant is modular and can be calibrated for both small and large productions.
The line consists of the salt preparation plant, an injector, the BT-C Tumbler for cooked products, our brand new PIC 99 DRW(press, bagging machine, automatic clipping machine) and is completed, also in line, a Flowpack Station & Vacuum Packing Machine, which massages the bagged product to extract residual air and improve the consistency of the bar.
Want to know more?
If you would like more information about any of our machinery, or to book a demonstration, please contact our Technical Sales Team by emailing info@trunet-group.com, by calling +44 (0)1530 411275 or by clicking "Request a quote" below.
You can get a product with weight loss or a product with weight loss
Improved yields due to long, uniformly sized bars
Very fast cooking and cooling times
Does not require pasteurisation process
Product Shape
With the technology developed, it is possible to form the product without using molds
01.
Technological innovation
With Inox Meccanica's technological process, a product that has a constant level of quality and high organoleptic characteristics
02.
A Proven Process
The technological process developed by Inox Meccanica over the years is tried and tested and fully customisable to each customer's needs
03.
Versatility
The entire line is versatile and reconvertible for the production of further products such as bresaola, coppa, pancetta and filone. Thanks to is modularity, it is suitable for both small and large scale production
04.
Marginality
The high efficiency and low energy and along with low labour costs involved in the process make the product more economical and able to have a higher margin
Packaged Product
The vacuum-packed product can be cooked in automated water systems or in traditional steam systems
