Low-pressure portioning retainsproduct integrity
The 3D-drum can make any products with a cylindrical shape, opening up the potential to make new products at low pressure. The texture and structure of the raw material is retained, while avoiding leakage or product loss.
Meanwhile, Marel has produced a white paper, which explains how low-pressure portioning keeps the structure of the protein mass and texture of the end product intact, unlike more traditional high-pressure approaches.
The new low-pressure approach used in the RevoPortioner enables effective portioning at higher temperatures and therefore with minimal damage to the original meat structure and texture. It allows the production of a wider variety of end products, with consistent shape and weight. Products show few defects and are cheaper to make.
Contact: Marel Townsend
