Original IR 56

At a glance

  • Touch PC control
  • Sequence diagnostic system
  • Variable operating speeds
  • Single – needle control
  • Centrifugal pump
  • Softer
  • Welded machine construction
  • Cleaning assistant
  • Feed system
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    Original IR 56
    56 needles perform up to 5,000 kg of curing work per hour. A loading width of 350 mm guarantees comfortable working. An innovative machine concept with results that not only save a lot of time, but are also visibly better in all quality criteria.
    to the brochure

    Our machines in use

    Chicken

    Low or very high injection quantities make every chicken juicy.

    Fish

    High precision with very low injection quantities is the specialty of this machine.

    White goods

    Cooked ham and immediately afterwards roasts and steaks thanks to perfect hygiene.

    Knuckles

    Rind, different meat structures and bones and the same injection quantity everywhere.

    Chop

    Needles with bone cut-off prevent overgrowth on the bone.

    Pork loin

    Finely distributed liquid even in very dense meat structures makes everything juicy.

    Pork belly

    A gentle injection system injects even large quantities of liquid into the meat, not into the fat.

    Further information

    The intelligent needle system

    Program-controlled actuators switch from individual needle control to beam control or – also automatically – to cleaning control. Only the extremely rare needle change still has to be carried out manually, but even this is automatic.

    Intuitive large screen operation

    Nine drives are combined by the control computer to create the perfect work program. During operation, it recognizes every change and adapts the Original IR 56 to the new conditions at lightning speed. The process data is documented and the operator is continuously shown all settings and data of the work or cleaning process on the screen.

    Laker cleaning with rotary filter

    Everything that does not pass through the needles is filtered out of the return brine. Protein or spice lumps, on the other hand, are crushed and remixed in the return brine. In this way, what should stay in is kept in and everything else is safely filtered out. The entire system can be removed, cleaned and reinserted in a single operation. The rest runs fully automatically.

    Loaded at the touch of a button

    Here, the crates do not have to be lifted from the floor onto the conveyor. There is an elevator here that picks up a trolley with five crates and delivers them automatically to the conveyor, crate by crate. This work aid is easy on the back and makes work more efficient.

    With propeller mixer in the brine

    A fast-rotating propeller mixes a perfect spice brine in just one minute. It distributes all spices and ingredients evenly in the water and dissolves them in it. A slow propeller speed maintains the mixing result throughout the entire injection process. This ensures that all spices and ingredients remain evenly distributed. They are continuously kept in suspension, ensuring that the meat is evenly seasoned throughout.

    Softer for greater protein extraction

    Fine angle blades cut through the entire piece of meat with surgical precision. In addition, the angle knives are spring-loaded to enable bone-in pieces of meat to be processed. The tendon structure is cut through and the tissue structure is loosened, activating the meat’s own tenderizer actomyosin. The result is meat with greater fluid retention and a more tender consistency.

    Technical data

    Maschinenlänge

    1,600 mm
    Maschinenbreite

    750 mm
    Maschinenhöhe

    2,022 mm
    Maschinengewicht

    760 kg
    Arbeitsleistung

    5,000 kg/h
    Bandbreite

    350 mm
    Nadelreihen

    4
    Durchlasshöhe

    200 mm
    Einspritzmenge

    5 – 80%
    Arbeitsdruck

    1 – 5 bar
    Anschlusswert

    400 V, 8.7 kW, 16 A

    Accessories