GEA MultiJector 3-4mm

Redefining flexibility, accuracy and hygiene in brine injection

Benefit from GEA's industry-leading marination technology for precise brine injection of meat products.

Multi-purpose without compromising on accuracy or performance

The GEA MultiJector bine injection system with 3-4mm OptiFlex needles features consistent vertical brine distribution throughout the full depth of the product, guaranteeing 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.

Main applications

Main applications for GEA MultiJector 3-4mm

GEA MultiJector 3-4mm is suitable for 700mm wide lines. The main application includes cooked ham products like pork ham, turkey ham and chicken ham.

Technology know-how you can count on

  • Inventor of industrial injection backed by 50 years’ experience
  • Seamless integration of upstream and downstream operations like defrosting, brine chilling, tenderizing and tumbling for maximum product quality
  • Complete process control for consistent product color and taste, long shelf life, high yield and low cost 

Most accurate brine distribution and retention for high-quality products

  • Unique 3-4 mm OptiFlex that help prevent bent or broken needles and ensure consistent quality and maximum productivity
  • Constant linear speed of needles throughout the whole injection stroke for consistent brine distribution 
  • GEA’s unique ‘intelligent’ stripper plate that prevents pressure on delicate products regardless of the product height 

Highest flexibility with focus on detail

  • Unique needle cassette design for complete and toolless exchange within 7-9 minutes 
  • Easy-to-clean conveyor belt system by a single person and without the need of removing equipment
  • Recipe program with process parameters such as product height and needle depth 
  • Switching from one product to another without the need of mechanical adjustments

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Advanced technology

3-4mm OptiFlex needles

At the heart of the GEA MultiJector 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.

Optimal Time-in-Meat

Time-in-Meat is a GEA 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.

Easy cleaning for minimum downtime

The GEA MultiJector features a unique conveyor belt cleaning system that includes a hoisting device mounted on a trolley. This allows the belt to be removed, cleaned and returned by one person without having to remove up and downstream equipment. Simple removal of the belt gives easy access to the machine for fast, thorough cleaning and minimum downtime.

Technical details

Product specifications GEA MultiJector 3-4mm
Belt width 700 mm
Dimensions (HxWxD) 2175 x 1610 x 2885 mm
Product height 230 mm
Injection height 220 mm
Number of needles 275

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Additional equipment GEA MultiJector 3-4mm

Complement your GEA MultiJector with the following equipment to complete your process and optimize results.

Homogenous brine mixing with GEA ScanBrine

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.

Brine chilling with GEA SuperChill

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.

Tenderizing after injection with GEA TenderCarve

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.

Tumbling with GEA ScanMidi

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.

Defrosting with GEA ColdSteam T

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.

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