The MultiJector, a new brine injection system, and the DualSlicer, an automated model delivering consistent slice quality and thickness, are both now available in the UK.
The MultiJector is designed for bacon, poultry and lean cuts of meat that tend to dry out. It maximised ‘time-in-meat’, resulting in a more even distribution of brine and improved uptake, claimed the firm. It can also be customised, with the pressure varied according to the meat being prepared.
Meat and dairy uses
The DualSlicer is aimed at all meat and poultry sectors, but can also be used in the dairy industry. It can handle products such as round sausage, as well as uncalibrated items such as cheese or ham, and can slice at speeds of up to 2,500kg an hour, claimed the firm.
Derek Patterson, GEA’s UK head of food processing and packaging sales, described the combination of the machines as a “dream team”, which brought “significant benefits in terms of product quality, output speed and overall yield”.