The GEA YieldJector is a heavy-duty application based injector with a fine injection pattern for high accuracy injection of low profile and sensitive products. It can inject boneless and bone-in pork, beef, poultry and fish products. Based on a belt principle, the GEA YieldJector has manual operation. The GEA YieldJector has a conveyor belt and is controlled via an operator friendly PLC with touch panel.
Overview
Working principle
A belt moves the products a fixed distance (112 mm) under the needle head. It then stops and the injection cycles starts. When the
needle head moves down, the stripper plate touches the top of the products, a brine supply valve opens and needles start to inject. If a needle touches bone, injection stops and the needle retracts into the head. A centrifugal pump feeds the needle head with brine from the brine tank. Return brine is filtered in the brine tank and then recycled.
• Belt moves products to fixed distance (112 mm) under needle head
• Needle moves down, stripper plates touches top of product
• Brine supply valves opens, needles starts to inject
• If needle touches bone, injection stops and needle retracts into needle head
• Centrifugal pump feeds the needle head with brine, return brine is filtered in tank and then recycled
Performance
Brine distribution is accurately controlled in the GEA YieldJector using advanced needle heads with individual needles that are automatically adjusted by air pressure. When a needle is obstructed by a bone, it retracts and stops injecting, avoiding brine pockets and bone damage. Injection is executed in two identical injection cycles with a belt movement of 112 mm between them. Positioned
in a close pattern, the 2 mm diameter needles ensure optimal brine distribution.
• Injection levels up to 80 %
• Capacity up to 15.000 kg/h
• High accuracy thanks to individual needle control
• Low cost of ownership thanks to ease of operation, maintenance and cleaning
• Strong and reliable
Output quality
To get the right injection level, two patterns and two injection modes are provided. For low injection levels (positive down injection), all needles are opened before they make contact with meat and they inject during the down stroke only. For high injection levels (positive down and up injection), injection takes place during both the down and up strokes is with all needles open.
• Close needle pattern for maximum accuracy
Flexibility
The YieldJector has a product sensor indicating if there is a product on the bed just prior the injection head. If no product is sensed, there is no injection and no return brine.
• Less brine return due to product height sensor
Hygiene
The GEA YieldJector is easy to clean and inspect thanks to the integrated needle flushing system.
• Easy cleaning and inspection
• Integrated needle flushing system
Controls
All injection parameters of the GEA YieldJector 650 are controlled via the operator-friendly touch panel and PLC.
• Operator-friendly touch panel
• PCL controlled
Boost yield and product quality by combining injecting and massaging
Bone in Poultry fork
GEA Marination Line with GEA YieldJector
Marinating bone-in and skin-on poultry products like wings, drumsticks, thighs, legs and whole or half birds adds flavor and boosts value. Traditionally this is carried out using tumbling only. Not only this is a time-consuming batch process, but it also leads to wet products at the outfeed and unsightly effects like skin slip. Combining injecting and massaging in the GEA Fresh enhanced line overcomes these drawbacks. GEA Food Solutions has a complete solution to increases efficiency, produce a more appetizing looking product and boost yield by up to 4%.
Bone-in and skin-on poultry parts present specific challenges for injection. Conventional needles have a tendency to break or deform when they hit bone, whereas larger diameters needles leave visible marks in the skin and damage the bone. To overcome these drawbacks, the poultry parts injection solution incorporates a GEA YieldJector, which has an exceptionally high number of injection points and works with sharp, small diameter GEA OptiFlex needles.
Due to core injection, the massaging step in the GEA ColdSteam T can be reduced to 20 minutes. Spices will stick better to the product, the batch will be drier and there will be less waste and drip. Shortening the massaging time also reduces the chance of skin slippage. As brine is injected rather than massaged, the marinade and dry spices will stick better to the product. The net result is increased yield, enhanced appearance and an improvement in processing efficiency.
Yield is most influenced by weight loss during further processing. The better the brine distribution and the lower the deviation between products, the higher the potential yield and capacity during the frying, cooking and/or roasting processes. Add to this the optimal frying control and oil filtration of the GEA EasyFry and the precisely controlled cooking process of the GEA CookStar and you benefit from the best possible processing efficiency.
To complete your line, GEA also has solutions for freezing, horizontal and vertical packaging. The GEA Freezers are designed for demanding applications and are configured to suit your business drivers. The GEA PowerPak range is an innovative thermoformer concept that meets the highest packaging standards for the most complex applications and highest output demands. And the GEA SmartPacker can help you to produce bag styles from pillow to more advanced stand up pouches like Quatro seal bags or Doystyle bags to stand out in the retail shelf.
The GEA AccuJector is designed for small meat parts such as boneless and bone-in poultry, beef steaks and pork filets and low-profile fish. It has the closest needle pattern available today for accurate brine distribution and leaves minimal needle marks on skin-on products. Because of the close needle pattern, for some applications tumbling is not required, so the machine can run in-line and products can be packed immediately after injection or transported directly onto a further processing line.
Benefit from GEA’s cutting edge brine injection system for the industrial marination of cooked ham products.
Homogeneous brines and marinades are a critical factor in the marination process. The application-based venturi/ pump combinations of the GEA ScanBrine delivers perfect mixing from light brines up to heavy marinades. The machine features modular mixing and storage tanks from 500 to 3000 liters, making it possible to expand the system and increase capacity. It is equipped with a single-speed stirring device and easy to operate control panel.
GEA SuperChill is a stand-alone brine chiller for use in ham and enhanced meat applications. It keeps thin and viscous liquids between 2°C and 4°C. Accurate brine temperature control reduces injection pick-up variation and reduces postinjection purge, both of which help increase the yield.
The GEA ValueJector is a robust, symmetric brine injector with constant product movement and even brine distribution from top to bottom. Equipped with product height sensing, excess brine is limited. Injection during down- and upstroke ensures high injection levels. There are two variations, one for bone-in products like whole chicken and one for boneless products like pork pieces.
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