Inject consistency into bacon

Related tags Bury st edmunds User interface

To increase the accuracy and consistency of the bacon products produced at its Bury St Edmunds facility, Dalehead Foods has invested in a...

To increase the accuracy and consistency of the bacon products produced at its Bury St Edmunds facility, Dalehead Foods has invested in a low-pressure Schröeder Imax 620 injector from Interfood Technology.

Trials proved that a double-head Imax 620 injector was the best option. The low pressure process reduces the muscle damage that is common with other systems, significantly improving the quality of the end product.

The Imax injector features Schröeder's MMI (man machine interface) with a touchscreen to enable monitoring and digital control of curing and processing data. The machine guarantees accurate and consistent injection rates in boneless and bone-in products. It was supplied with Schröeder's high-performance brine filtration system, which has been integrated into Dalehead's existing operation.

Jon Winnan, bacon unit manager at Bury St Edmunds, says: "Given that we supply to Waitrose, who are renowned for the quality of their products, quality in the production process is vital to us. The service and maintenance back-up provided by Interfood was also an important factor in our decision."

''Contact: Interfood Tel: 01844 217676''

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