The GEA Fresh Enhanced Line Solution not only includes equipment, it also draws on stateof-the-art knowledge about running and
controlling fresh application processes and measuring yield.
• Configured from a range of machines
• From brine mixing up to including freezing and packaging
Injecting too much is not permitted and should be avoided at all time, whereas too little is the same as meat give-away. Injection levels must remain with the smallest possible bandwidth. It is precisely this bandwidth that GEA minimizes to ensure that yield is as close to agreed specification limits as possible. We do this by: 1) constant control over brine pressure at the needle tip, 2) stabile brine temperature, 3) even belt load, 4) consistent brine mixing, and 5) accurate brine distribution – all parameters that have a significant impact on standard deviation.
• Smart yield measurement system
• Accurate injection control
• Dense needle pattern for optimal brine distribution
• 2mm GEA OptiFlex injection needles
• Unique 50 Hz shaker technology
To decrease drip after injecting and in the package, GEA uses a number of methods: 1. An extremely dense injection pattern (see below images for comparison): this allows a high number of injection points. When combining this dense pattern with relatively low pressure injection, the meat fiber remains 100% intact and absorbs the brine efficiently 2. Thin and sharp needles: GEA’s exclusive OptiFlex 2mm needles with extremely sharp needle tips do not cut, rip or pierce meat. The sharp tip simply moves meat fibers aside when it is inserted. When the needle is retracted from the meat, the fibers move back in place, leaving no cut and no channels for the brine to leak back out. 3. Temperature control: warm brine is less effective. It causes more drip loss after injection. If brine does not stay cool (between 2 – 4 degrees Celsius) at the point of injection, yield differences may add up to 0,2%. The GEA solution assures the best possible brine distribution and retention. For fresh products, unsightly 'pools' of excess brine in the package are avoided. And with frozen products, less free moisture means no icing up fans, avoiding unnecessary freezer downtime.
• Better looking packaged products
• No post-packaging drip loss and no needle marks
• Higher perceived value