Post-marinating equipment launched for small production batches

Supermarkets need frequent deliveries of fresh and varied marinated. So Cabinplant has launched equipment that will enable production in small batches and frequent changes of marinades.

Marinating poultry products usually requires time-consuming cleaning of production equipment, like the tumbler, elevator, multi-head weigher, tools for the weigher and the marinade dispenser.

But Cabinplant’s system marinades the product after portion weighing. The marinade is added to the fresh meat in a special mixing-tool just before the meat is dropped in the tray. Only the tool and the dispenser need to be cleaned, allowing a much more frequent shift of variants.

The change-over time is down to less than 20 minutes and the cleaning time is reduced with up to 80%, the firm said. The meat is also handled more gently because it will no longer be marinated in a large drum with perhaps several hundred kilogrammes of meat.

The marinade dispenser can be integrated with the weigher to make the dosage variable relative to the weight of the meat. If the meat weighs more than the minimum, the amount of marinade is reduced accordingly. This saves marinade and results in packages of consistent weight.

The Cabinplant marinating system is placed in line with the packing line and after weighing the products are packed in trays or thermopack.

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