Case-ready Coated Products Line

Deboning and trimming

Starting at the StreamLine, JBT Marel’s deboning and trimming system, operators debone and trim the pork loin from the mid-section. It is then conveyed to the portioning line - going through an optional injecting and tempering process.

Portioning

The pork loin is cut into portions, either on a conventional belt portion cutter, like the I-Cut 55 or a volumetric portion cutter, like the V-Cut 240. It delivers slices in a singulated row, all with the same shape and orientation.

Flattening

A Platino then flattens the slices using rotating “knuckles”, simulating a meat hammer. This has a tenderizing effect on the meat, and gives better yield because less fluid is squeezed out of the meat.

Battering and breading

The automatic battering and breading process, is the final step before the stream of products are loaded into trays. The JBT Marel BatterApplicator and BreadingApplicator allow the user to set the type and amount of batter and breading.

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Whatever your processing needs - from the products you run to the scale you operate in - our broad service capabilities, proactive service agreements, expert know-how and extensive coverage mean you’ve got the support you need – where and when you need it.