GEA MultiJector 3-4mm

Multi-purpose without compromising on accuracy or performance

The GEA MultiJector brine injection system with 3-4mm OptiFlex needles features consistent vertical brine distribution throughout the full depth of the product. The 3-4 mm brine injector guarantees consistent product quality and maximum profitability, flexible needles that will not break or distort, and proven GEA technology such as linear movement of the needles. The modular design includes exchangeable manifold needle cassettes for quick changeover and easy cleaning.

The main applications for the GEA MultiJector 3-4mm brine injection system include cooked ham products like pork ham, turkey ham and chicken ham.

At the heart of the GEA MultiJector brine injector are the unique 3 or 4 mm OptiFlex needles, which combine flexibility with special strength. They are 68% stronger than traditional stainless steel and will flex and recover their shape, helping to prevent bent or broken needles and ensure consistent quality and maximum productivity. This help avoid over or under-cured areas for a more consistent taste and color.

Time-in-Meat is a GEA brine injection precision technique based on the specific combination of stroke height and injection cycle time, both optimized for each product type. Thanks to the Time-in-Meat technique, the needles stay in the product longer during injection, which leads to better brine uptake and more even brine distribution. As a result, product quality and consistency are significantly increased and therefore higher efficiency and yields can be achieved.

Accurate, homogenous brine mixing is a key element of the process allowing manufacturers to select the right brine recipe for each product, including the necessary additives, to achieve the quality, color and consistency required.

The optional GEA SuperChill is a stand-alone brine chiller that maintains the brine to between 2°C to 4°C (35,6°F and 39,2°F) for the optimum temperature during production. Accurate brine temperature control reduces injection pick-up variation and reduces post-injection purge enabling manufacturers to stay closer to the allowed maximum. GEA SuperChill potentially increases yield providing better quality, more consistent product and a fast payback.

The GEA TenderCarve is a rotating knife tenderizer that cuts or tears the surface of boneless meat using two rotating knife rollers. As a result, the surface area of the product is enlarged, leading to better binding (due to more effective protein extraction) and improved brine absorption during the subsequent tumbling or massaging process. This tenderizing process improves the quality of the finished product and facilitates a shorter curing time after injection.

When injection is followed by a short tumbling or massaging step in the GEA ScanMidi, protein activation is stimulated. This optimizes product quality and the consistency of the marination process. Besides, marinades and spices can be added. The net result is increased yield, enhanced appearance and an improvement in processing efficiency.

Frozen stock is indispensable in today’s meat processing industry especially in regions where fresh meat is scarce. Conventional defrosting is unpredictable, time-consuming, gives drip loss and is an unhygienic process. The patented GEA ColdSteam process overcomes all these drawbacks. This unique technology not only reduces the time taken to defrost, but it also contributes to the through-put yield, enhances food safety and results in predictability increase and efficient process.

The innovative GEA ScreenFilter passively filters brine using gravitation force and avoids protein activation that can clog injection needles. Suitable for low-viscosity brines and applications such as ham, poultry and bacon, the filter promotes high process uptime, efficient brine use, and stable injection process which contributes to optimal food quality and guards food safety.