GEA MultiJector 2mm

Maximizing quality and accuracy just got easy

The latest GEA MultiJector brine injection system with 2mm OptiFlex needles features unrivaled 2mm brine injection accuracy with a low standard deviation for excellent product quality and maximum profitability; flexible needles that will not break or distort, and maximum Time-in-Meat technique. The modular design includes exchangeable manifold needle cassettes for quick changeover and easy cleaning.

Main product applications for the MultiJector 2mm brine injection system include bacon, boneless and bone-in poultry products and spare ribs.

The GEA NeedleCleaner cleans the needles and blocks of the MultiJector 2mm automatically in one operation. The unique five-stage process (cold water, hot water, ultrasonic vibration, high-pressure air and UV treatment) is fast and requires no manual labor. It boosts your productivity, prevents cross-contamination and ensures that needles are in perfect condition at the beginning of each shift.

At the heart of the GEA MultiJector brine injector are the unique 2mm OptiFlex needles, which combine flexibility with special strength. They are 68% stronger than traditional stainless steel and will flex and recover their shape. This feature prevents bent or broken needles and ensure equipment uptime and consistent product quality. The 2mm OptiFlex needles help avoid over or under-cured areas and promote consistent taste, color and shelf life.

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.

Shaking the product after injection removes excess brine and closes needle marks. The massaging action actives proteins to improve the water holding capacity of the final product.

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 a better quality, more consistent product and a fast pay back.

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 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.

GEA Rotary Filter is suitable for all brine types included heavy, high viscosity brines typically containing thickening agents or fibers and proteins. It filters injection brine while maintaining excellent hygiene and efficiency.