In today’s world, it is difficult to imagine a supermarket where you cannot buy meat products, whether it is minced meat, sausages, chicken, pork or beef, processed meat and even pet food. Demand for products always creates supply. Therefore, any meat processing enterprise is constantly faced with the task of pumping various products. The range of these products is very wide, ranging from salt and cleaning solutions to various types of minced meat and pieces of meat.
The operation of the pumping equipment determines the entire technological process. It is important not only to obtain a quality product throughout the entire technological chain, but also to preserve the unchanged structure of the product during its dosing, which is especially relevant for products with inclusions (pâtés with mushrooms, olives, etc.).
Problem solving:
- Pumping blood with or without feathers
- Pumping animal fat
- Pumping intestinal bags, mainly from poultry (chickens, geese, quails)
- Pumping meat or meat-bone mince
- Pumping pâtés, meat emulsions, sausage mince
- Pumping dough for the production of semi-finished products
- Pumping fillings: potatoes with mushrooms, mince with onions, etc.