业务新闻

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.

Homestyle products – Baked chicken wrapped in bacon. Refined with the GEA MultiJector 2mm. (Photo GEA)

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

About GEA

GEA 是食品加工行业及众多工业领域的领先供应商之一,2019 年的销售总额约达 49 亿欧元。

作为国际技术集团,我们专注于机械制造,生产运营,工艺技术及其设备组件。 GEA 为各种终端用户市场的复杂生产流程提供可持续的能源解决方案,并提供全面的服务组合。集团在长期持续增长的食品和饮料行业的收入约占其总收入的 70%。截至 2018 年 12 月 31 日,集团的全球员工已超过 18,500 人。GEA 在其业务领域中是市场和技术领导者。GEA 是德国 MDAX 上市公司(G1A,WKN 660 200),拥有 STOXX® Europe 600 指数和优选的 MSCI 全球可持续发展指数。
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