業界のプレスリリース
GEA introduces MultiJector 2mm – a new injection system for brining bacon and poultry
21 Feb 2019
The new brine injection system is part of GEA MultiJector product family and is specifically dedicated to precise bacon and poultry processing, for 700 mm wide lines. The system features two millimeters OptiFlex needles, to date unique by GEA, promoting a tight injection pattern and allowing for exceptional injection accuracy, product quality and consistency.
The new equipment is seamlessly integrated with GEA SuperChill brine chiller and the GEA MultiShaker that removes excess brine, closes needle marks and activates proteins, ultimately resulting in low standard deviation during production and thus increasing quality, yield and profit. Following the significant interest shown by customers at its premiere at IPPE in Atlanta, Georgia (U.S.) in February, GEA plans to debut the machine in Europe in May at the IFFA in Frankfurt, Germany, the leading international trade fair for the meat industry. (Hall 8/Booth D06)
As the founders of industrial injection, the GEA experts at Bakel, the Netherlands, have used their 50 years of expertise optimize the injection process according to customer needs; the GEA MultiJector 2 mm incorporates a range of new design features that contribute to its market leading performance.
Uniform injection thanks to unique 2mm OptiFlex needles
The new 2mm OptiFlex injector needles in the MultiJector combine strength and flexibility: They are 68 percent stronger than traditional stainless steel and will flex and recover their shape, helping to prevent bent or broken needles, while ensuring consistent quality and maximum productivity. This innovation mitigates over or under-cured areas in the meat, delivering more consistent taste and color. The needles are housed within cassettes which provide a consistent needle pattern; they can be exchanged in blocks which simplifies cleaning and allows for quick changeovers and therefore improve flexibility and reduce maintenance costs.
Maximum ‘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 this time-in-meat technique, the needles remain in the product longer during injection, which results in better brine uptake and more even distribution, which significantly increases product quality and consistency, efficiency and yield.
Adjustable stripper plate
The stripper plate on the GEA MultiJector is adjustable so that the pressure on the meat can be varied – from a light touch to more robust pressure – maximizing brine distribution in certain products.
Simple cleaning
The MultiJector includes a to date unique conveyor belt cleaning system consisting of a hoisting device mounted on a trolley. This design allows the belt to be removed, cleaned and returned by one person without having to remove up any downstream equipment. This simple belt removal means the machine can be easily accessed for quick and thorough cleaning while minimizing downtime.
Ultra-hygienic frame design
The well-designed frame of the MultiJector eliminates hidden or inaccessible cavities that are difficult to clean or inspect, featuring surfaces that are easy to reach with horizontal faces inclined to prevent fluid buildup. All hoses, cylinders and pneumatic systems are routed away from the food zone. The bottom of the drive zone is completely free of components for effective inspection.
Media Relations
GEA Group Aktiengesellschaft
Peter-Müller-Str. 12
40468
Düsseldorf
Germany
+49 211 9136-0
GEA の概要
GEA は、世界レベルの食品製造プロセス技術を有するとともに、乳業、飲料、パーソナル・ホームケア、化学など食品以外の幅広い分野にも実績があり、2019年度の連結売上高は約49億ユーロとなりました。
