Keeping control of the temperature in injecting and marinating

Injecting and marinating are two of the most important processes in the production of poultry-based products and German manufacturer Henneken has a range of injectors that can process all species with both bone-in and boneless operations.

James Radcliffe is divisional manager of Interfood Systems, which is the UK and Eire partner for the injectors and brine & marinade preparation systems manufactured by Henneken. “One of the most important factors in meat preparation is maintaining the correct temperatures,” he said. “This is particularly true of white meat, where recognised best practice is to keep below 4°C throughout the process. Providing effective temperature control is therefore a real focus in the equipment we supply.”

The HVM brine and marinade mixer is available in 400, 650, 1,000 and 2,000 litre capacities, with the option of double jacket cooling available for all sizes. The HPI injector is available in three working widths (350mm, 450mm and 650mm).

Henneken produces the majority of the component parts for its equipment rather than simply buying them in and assembling. The manufacturing takes place at the company’s purpose-built 6,500 square metre facility near Paderborn.

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