Ham, typically derived from pork, undergoes a curing and smoking process, while sausages, made from a blend of seasoned meats, offer a versatile and flavorful addition to various dishes.

Ham, typically derived from pork, undergoes a curing and smoking process, while sausages, made from a blend of seasoned meats, offer a versatile and flavorful addition to various dishes. The processing of ham and sausages involves specialized food equipment to ensure the quality, safety, and unique characteristics of these cured delights.

Food Processing Equipment

1.    Defrosting System: Essential for thawing meat to the desired temperature with high quality.

2.    Meat Mincer: Grind meat into fine or coarse particles.

3.    Mixer: Blends homogeneously the meat mixture, ensuring consistency in texture and flavor evenly.

4.    Bowl Chopper: Fine cut and emulsify meat with or without vacuum.

5.    Injector: Inject marinades directly into meat, ensuring a thorough and even distribution.

6.    Vacuum Tumbler: By using vacuum to massage flavors into the meat, enhancing taste and tenderness.

7.    Smokehouse: Add smoky flavors and attractive color to ham and sausage by controlled hot or cold smoking.

8.    Packaging Machine: Pack the meat into small, convenient sizes, preserving freshness.

9.    Accessories: Trolley, loader, and other accessories.

If you need any of the above machines, please contact us!