Catalogger

THERMOMAT

The THERMOMAT automatic vacuum reactors are equipped with a highly versatile meat massaging system that provides for obtaining higher quality and increased final yield in any type of meat product, regardless of the animal species.

Capable of top performance of the latest developments in cooked meat technology, such as whole muscle cook-in products, whole phosphate-free ham, roast-beef, pastrami, poultry, etc …

Facilitates diffusion and cellular absorption of the injected brine, with ordered and precision-controlled maturations.

Extracts the myofibrillar proteins, homogenizing the pieces without destroying their morphology, and reduces cooking loss.

MAIN FEATURES:

Improved injection diffusion and cellular absorption
Ordered and precision-controlled maturations
Extraction of myofibrillar proteins, without destroying morphology
Reduction of cooking losses
Programmable maceration by impact and massage
Various programmable massage cycles
Automatic tilting cycles
Vacuum circuit without bottlenecks
Maximum drum tilt for fast unloading
Programmable maceration by means of impact and massage, from very gentle to energetic.
Fully hydraulic drive system and technological simplicity of all components for maximum operability and minimum maintenance.
Variable drum speed.
On-line control of meat maturation temperature.
Equipped with automatic cooling.
Loading by means of suction or lift.
Mirror polished interior finish for maximum easiness of cleaning.
Exclusive system of maximum drum tilt facilitates fast unloading, indispensable for obtaining products with a high degree of vacuum (without foam).
Vacuum circuit without bottlenecks (from pump to drum) that ensures a strong suction flow at high vacuum rates.
Automatic tilting cycles.
Programmable massage cycles for each type of product with total control of processing parameters and assisted maintenance.

MODELS: