Technical data and layout
Features
- Drastically shortening of time
- No highly specialised staff needed
- Obtaining a product with a high salting homogeneity
- Obtaining an uncontaminated product
- Obtaining a high quality product through an industrial process that guarantees a constant result
Details
Osmotic Hatch
One of the most important advantages of our technology is the salting process through osmotic extraction. The absorption of salt by the meat involves water outflow (rich in salt and ingredients) which, by exploiting the rotation and tilting movement of the machine, homogenizes the salt and other ingredients on the product.
Once the concentration of salt in the water, which has formed inside the tumbler, has reached a percentage of approximately 10%, a patented automatic system drains the water. This step takes place during the first 12 hours of the process.
Internal Blade
The blade, which has been designed for cured products, performs a gentle massage that distributes and mixes all the ingredients precisely and uniformly.
Cooling System
Glycol circulation cooling system in the outer cask cavity so that the machine can be installed directly in a production department, keeping the temperature of the product under control while it is being processed.
Temperature Control
We designed a system to control the temperature of the product inside the barrel by wireless temperature probe.
Load Cells
Inox Mecanica tumblers can be equipped with stainless steel load cells and associated weight display and setting, to check and control the amount of product loaded or related additions.
Sistem X
With the simple installation of the server, the web supervision system allows the device to be accessed through the web and from any device without the need to install any additional software.
The software provides user access management through a secure login with encrypted passwords and access levels predetermined by the system administrator. This ensures that security, data protection and traceability of actions. This is because every single change that is made to the system is logged, from management parameters to recipes.
This system allows for the sending, modifying, storing and receiving of each individual phase (25 total phases per recipe) for each of the recipes in each of the machines with constant monitoring and visualisation. The preparation drawer allows the operator to position and assemble different muscles within a volume that replicates the moulding die.
The total weight of the inserted parts can be controlled by a weighing system with high precision load cells and a display. This makes it possible to obtain stuffed bars of a consistent length.
Main Applications
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Hams to be cured
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Speck
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Bresaola
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Coppa
