From defrosting and brine preparation to injection, tenderizing and tumbling, we help processors improve yield, consistency and operational performance across meat, poultry and fish applications.
Built on generations of knowledge and innovation
For more than 50 years, we have worked alongside processors to improve marination across meat, poultry and seafood applications. That experience, combined with expertise from heritage brands Scanio, Belam, Wolfking and CFS, helps us optimize every stage of the process, from defrosting and brine preparation to injection, tenderizing and tumbling.
Centro Tecnológico en Bakel
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Solutions designed around your products
Every application brings its own process challenges. From retention and yield to product quality and production efficiency, successful marination depends on understanding the specific needs of your products and processes.
Explore application-focused insights and technologies for your market segment:
Every process step matters
Successful marination is the result of multiple process steps working together. From defrosting and brine preparation to injection, tenderizing, massaging and tumbling, each stage contributes to product quality, retention, yield and operational performance.
Explore how our leading technologies help optimize every step of the process:
Proven in production
Every processor faces unique challenges. Different products, different markets, and different production requirements all demand tailored solutions.
By working closely with processors around the world, we gain valuable insights into what drives success in modern food processing. These stories show what can be achieved when process expertise, technology and collaboration come together.
Centro Tecnológico en Bakel
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Marination insights: knowledge center
Food processing never stands still. Consumer expectations change. Labor remains a challenge. Sustainability targets continue to grow.
Our knowledge center brings together practical advice from marination specialists, food technologists and processors around the world. Explore expert articles, webinars, guides and FAQs to help you improve yield, quality and process performance.
Supporting your performance long after installation
Improving performance does not stop after installation. As products, recipes and market demands evolve, processors need a partner who can help them adapt, optimize and grow.
That is why we support customers throughout the entire equipment lifecycle. From technical support and spare parts to upgrades, training and process optimization, our specialists work alongside processors to help maintain performance, maximize uptime and get the most value from their investment.
Successful processing depends on more than equipment alone. Food technologists help customers evaluate recipes, optimize processes, improve yield and retention, and address product quality challenges. Whether developing a new product or refining an existing process, our experts provide practical guidance based on decades of food processing experience.
Products
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Automatización de pollo, carne y mariscos
El óptimo funcionamiento de las mejores máquinas e instalaciones solo es posible si estas se asocian con sistemas de control de alta calidad.
GEA ColdSteam T
Mejor descongelación y temperado de productos cárnicos y avícolas con GEA ColdSteam T: más rápido, más seguro, más eficiente y mejora el rendimiento general.
GEA InsightPartner® for food processing and packaging equipment
By providing instant access to real-time equipment data, InsightPartner helps food processors manage their production better. Our cloud-based solution provides advanced analytics and comprehensive insights based on continuous data monitoring.
GEA MultiCarve
GEA MultiCarve es un tenderizador industrial equipado con rodillos de cuchillas rotativos, que aumentan la superficie de los productos cárnicos y del jamón de ave. La unidad MultiCarve se utiliza después de la inyección de salmuera y antes de la agitación y la cocción/ahumado. El innovador sistema permite que cada pieza de carne reciba el tratami...
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