Benefit from GEA's industry leading marination technology for precise brine injection of bacon and poultry products.
The latest GEA MultiJector brine injection system with 2mm OptiFlex needles features unrivaled injection accuracy with a low standard deviation for excellent product quality and maximum profitability; flexible needles that will not break or distort, and maximum Time-in-Meat technique. The modular design includes exchangeable manifold needle cassettes for quick changeover and easy cleaning.
GEA MultiJector 2mm is suitable for 700mm wide lines. Main product applications include bacon, poultry products (boneless and bone-in) and spare ribs.
Technology know-how you can count on
Most accurate brine distribution and retention
High efficiency with focus on detail
At the heart of the GEA MultiJector are the unique 2mm OptiFlex needles, which combine flexibility with special strength. They are 68% stronger than traditional stainless steel and will flex and recover their shape. This feature prevents bent or broken needles and ensure equipment uptime and consistent product quality. The 2mm OptiFlex needles help avoid over or under-cured areas and promote consistent taste, color and shelf life.
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 the Time-in-Meat technique, the needles stay in the product longer during injection, which leads to better brine uptake and more even brine distribution. As a result, product quality and consistency are significantly increased and therefore higher efficiency and yields can be achieved.
| Product specifications | GEA MultiJector 2mm |
| Belt width | 700 mm |
| Dimensions (HxWxD) | 2175 x 1610 x 2885 mm |
| Product height | 180 mm |
| Injection height | 140 mm |
| Number of needles | 792 |
Shaking the product after injection removes excess brine and closes needle marks. The massaging action actives proteins to improve the water holding capacity of the final product.
The optional GEA SuperChill is a stand-alone brine chiller that maintains the brine to between 2°C to 4°C (35,6°F and 39,2°F) for the optimum temperature during production. Accurate brine temperature control reduces injection pick-up variation and reduces post-injection purge enabling manufacturers to stay closer to the allowed maximum. GEA SuperChill potentially increases yield providing a better quality, more consistent product and a fast pay back.
Accurate, homogenous brine mixing is a key element of the process allowing manufacturers to select the right brine recipe for each product, including the necessary additives, to achieve the quality, color and consistency required.
