Marinated Product Line

The marinating system fully utilizes and increases the value of different meat cuts and at the same time meets consumer demand for new, exciting flavors and products that are easy to prepare.

With JBT Marel’s integrated marinating line, optimal raw material utilization is ensured, with minimal manual handling of products.

Deboning

The neck used in the portioning line is removed from the pork fore-end at the JBT Marel DeboFlex pork deboning line. The DeboFlex is a hanging deboning system which simplifies operations such as neck removal, deboning, skinning, defatting and shank cutting.

With the DeboFlex, the flow of products is more streamlined and the products move in an overhead carrier line from one work station to the next. This results in greater line efficiency, less manual handling and more effective operator tasks.

Trimming

When the pork neck after having been cut out of the fore-end, enters the StreamLine trimming line, an operator trims it according to pre-set specifications for use further down the value chain.

The StreamLine is an intelligent and flexible system for monitoring, analyzing, and maximizing the deboning and trimming processes. With the StreamLine system, data can be collected and analyzed with JBT Marel Software, giving a full overview of yield figures, throughput and quality.

With the StreamLine, it is possible to track each product in the line and monitor the efficiency and performance of each individual operator. After trimming, the pork neck is crust frozen and pressed into shape ready for cutting.

Portioning

The volumetric portion cutter (V-Cut 160 or V-Cut 240) is designed to cut boneless meat but also bone-in pork chops into portions with a uniform shape whilst ensuring optimal material utilization and exact portion weight. This ensures high cutting accuracy and outstanding yields with a uniform portion size and shape.

Marinating

The integrated marinating line incorporates a ValueSpray, which is a small spraying module, designed for wet marinating with an accurate controllable pick-up and a superb coverage of marinade.

The ValueSpray offers great flexibility for all types of marinade, spices and spray patterns. During spraying, the surplus marinade flows back to the unit’s reservoir and is re-used. This ensures only a minimum waste of valuable marinade.

Packing and labeling

The steaks are automatically shingled, according to customer specifications, and conveyed down the line for thermoformer or tray packing, labeling and dispatch.

Features

• Minimal manual handling of products
• Flexible line with small footprint
• All types of marinade and spices
• Minimum marinade waste

Your trusted service partner throughout the equipment lifecycle - maximizing uptime, optimizing performance, controlling costs and delivering lasting peace of mind. The benefit of well-maintained equipment directly impacts your bottom-line. It prevents unexpected breakdowns, enables peak performance and quality output. It also extends the life of your equipment, protecting both your investment and your team with a more reliable and safe working environment.

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.