Poultry

Fresh marinated poultry

Enhance flavor and value with our advanced marinating process for poultry. By combining brine injection with traditional tumbling, our method ensures juicier, more flavorful products with reduced massaging time and minimal waste. Experience improved efficiency, better spice adherence, and superior yield with our state-of-the-art equipment.

Fresh marinated wings
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Adding injecting before massaging

Adding an injection step to traditional tumbling ensures 100% brine absorption and reduces tumbling time. Spices adhere better, resulting in drier batches and minimal marinade loss.

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2mm OptiFlex needles

Exceptionally high number of injection points with unique 2mm OptiFlex material improves brine distribution, prevents bent or broken needles, bone or skin damage and needle marks .

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Getting the brine temperature right

Fluctuating brine temperatures will impact brine pick-up. The GEA SuperChill brine cooler prevents these fluctuations, providing better quality, more consistent products with increased yield.

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GEA PowerHeat

Boost productivity up to 10% and save energy up to 30%.

Typical fresh marinated poultry process set-up
Fresh marinated chicken fillet

Discover a typical fresh marinated poultry process

GEA scanbrine brine mixing equipment

The starting point for successful marination is a homogeneously mixed brine. Carefully formulated brine that is mixed and stored under tightly controlled conditions will enhance the value, consistency and safety of the end product.

GEA MultiJector 2mm with chicken wings

Accurate brine injection needs a little finesse. GEA offers injectors with very dense injection patterns and smooth vertical movement to optimize 'Time-in-Meat' that is further evolved since the beginning in 1969. The more injection points, the better the brine retention. GEA MultiJector's injection head sets needles close to the product for maximum distribution with adjusted pressure. The unique 2mm OptiFlex needles are at the heart of the injector and are stronger than traditional stainless steel and have the superior property of recovering their shape over and over again instead of being deformed or bent. A brine cooler alongside the injector offers exact temperature control, keeps brine circulating and avoids sedimentation. And the GEA MultiShakers in combination with the flip-over drip-off conveyor at the outfeed, shake-off excess brine from both sides of the product and start the activation of proteins, which also close the remaining needle marks.

GEA ScanMidi - Tumbling after injection

When injecting is followed by a short massaging step, protein activation is stimulated, and marinades and/or dry ingredients can be added. The GEA massaging function helps ensure consistent marinade distribution, whatever the recipes and process requirements. Features like fast, efficient filling with vacuum, easy discharging and easy cleaning and inspection with no hidden corners offers greater ease of use. Massaging is performed under a vacuum to improve protein extraction, retention, color and yield. Drum angle, -speed and cooling temperature are adjustable for optimum results.

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Packaging with our thermoformers

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