Original IR 17

At a glance

  • Variable operating speeds
  • Single – needle control
  • tainless steel immersion / rotary pump
  • Stainless steel belt
  • Welded machine construction
  • Trolley underride height
  • Fold – away workspace
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Single – needle control

As soon as a needle encounters the surface of the meat, the liquid intake opens. If the needle hits bone, the liquid intake closes to prevent too much liquid accumulating at one location. When a needle pierces the meat without meeting bone resistance, it injects until the needle exits the underside of the meat. In this way, the brine is evenly distributed throughout the piece of meat.

Smart operating aids

An inlet feed ramp set at an angle serves as a chute for tipping in meat. When positioned flat, the ramp can be used as a work surface.
For example, bins can be deposited on the surface to feed the meat onto the belt with minimum effort. The machine is built to accommodate standard trolley height, and the operating controls are easily within reach.

Superior hygiene

Every part of this machine has been designed for fast cleaning. There are no hard – to – access corners. Much consideration has also been given to hygiene areas that are not visible. The curing injector drains completely following operation or cleaning. The machine can be cleaned, dried and easily stored away in no time.

Stable belt a high throughput

Extraordinarily high throughput enables the Original IR 17 to fully automatically inject even large suckling pigs or whole turkeys. The precise forward feed of the product is done by a very stable, lightweight wire mesh belt that is easy to clean. The open wire mesh ensures that the draining brine remains inside the machine and is not wasted.

Perfect brine by means of jet pumps

A strong jet leads to perfectly seasoned brine in just one minute.
It distributes all the spices and ingredients equally in the water and dissolves them perfectly. A weaker jet maintains the result of mixing during the injection process, keeping the spices and ingredients evenly distributed throughout the curing cycle. As the spices are kept constantly suspended, the meat is uniformly seasoned.

A versatile rotary pump

Built as an immersion pump, this apparatus is genuinely versatile. The pump works at low pulsation and is self – priming, dry – run safe and
self – draining up to the last drop. The quick – suctioning geometry of the pump wheel enables air removal, thus improving the brine. Consequently, full pressure is available at the needles from the first stroke in the selection range of between 0.3 to 4.2 bars, which in turn enables accurate injection volumes from 3 % to 60 %.

Technische Daten

Weight 250 kg
Maschinenlänge

1.026 mm – 1.855 mm
Maschinenbreite

681 mm
Maschinenhöhe

1.850 mm
Maschinengewicht

250 kg
Anschlusswert

400 V, 5.3 kW, 16 A
Arbeitsleistung

1.000 kg / h
Einstichhäufigkeit

22 / 44 per minute
Bandbreite

265 mm
Nadelreihen

2
Durchlasshöhe

280 mm
Einspritzmenge

3 – 60 %
Arbeitsdruck

0.3 – 4.2 bar
Bandvorschub

20 mm
Handbuch

Zubehör