Showing 17–32 of 112 results
Brine Preparation Equipment Mod. SALMIX-500 PLUS It allows the quick, controlled and efficient preparation of any type of brine, by reducing stirring time, avoiding temperature increase and improving the dissolution of additives. • Characteristics: Tank in square shape with support for turboagitator. Turbo agitator with grinding head. Platform with access ladder. Digital liter counter…
Continuous electronic Vacuum Stuffer Mod. ECV-2000 The exclusive design of the rotor assembly with stuffing paddles, together with the programmed action of the vacuum, reduces waste by avoiding smearing and the formation of bubbles inside the dough, providing greater portioning precision. • Characteristics: Meat feeding system by 10-paddle rotor Adjustable stuffing speed and pressure….
Continuous electronic Vacuum Stuffer Mod. ECV-3000 The exclusive design of the rotor assembly with stuffing paddles, together with the programmed action of the vacuum, reduces waste by avoiding smearing and the formation of bubbles inside the dough, providing greater portioning precision. • Characteristics: Meat feeding system by 10-paddle rotor Adjustable stuffing speed and pressure….
Continuous electronic Vacuum Stuffer Mod. ECV-6000 The exclusive design of the rotor assembly with stuffing paddles, together with the programmed action of the vacuum, reduces waste by avoiding smearing and the formation of bubbles inside the dough, providing greater portioning precision. • Characteristics: Meat feeding system by rotor with 7 or 14 paddles. Adjustable…
Continuous Tenderizer Mod. TEND-500 Multislicing of meat by circular toothed blades. The increase in the created surface favors the absorption of the brine, the extraction of the protein and the increase of the link. It can be carried out after injection or in non-injected products but always without bone. It favors an increase in texture,…
Continuous Tenderizer Mod. TEND-700 Multislicing of meat by circular toothed blades. The increase in the created surface favors the absorption of the brine, the extraction of the protein and the increase of the link. It can be carried out after injection or in non-injected products but always without bone. It favors an increase in texture,…
The company PSG plus s.r.o. develops its own control systems, mainly for smokehouses, dryers, cooking chambers, refrigerating chambers, boiling baths, meat massagers as well as temperature monitoring.
Cutter Mod. Cut-120 Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting head…
Cutter Mod. Cut-120 C Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting…
Cutter Mod. Cut-150 Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting head…
Cutter Mod. Cut-150 C Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting…
Cutter Mod. Cut-200 Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting head…
Cutter Mod. Cut-200 C Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting…
Cutter Mod. Cut-300 Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting head…
Cutter Mod. Cut-300 C Prepared for the production of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting…
Cutter Mod. Cut-500 Prepared for the elaboration of a great variety of products; coarsely minced, liver paté, thin pastes and emulsions from chilled or frozen meats. Furthermore, it allows ingredients to be incorporated without interrupting the work cycle and to process other foods such as dairy products, fruit and fish. • Characteristics: Cutting head…