Meat Saline Brine Injector Machine

Precision Brine Injection for Enhanced Meat Quality

The meat saline brine injector machine is an essential piece of equipment in modern meat processing operations, playing a crucial role in improving product quality and production efficiency. Its primary function is to uniformly inject prepared brine solutions, pickling agents, or seasoning liquids deep into the meat tissue. Utilizing an array of fine needles operating under controlled pressure, the machine rapidly distributes the liquid throughout the meat fibers. What’s more, this process not only enhances the meat’s tenderness and juiciness but also significantly accelerates the pickling process compared to traditional immersion methods, allowing for faster production cycles and consistent flavor penetration.

Gondor’s brine injection machine stands out with its advanced injection technology that ensures precise and uniform distribution of liquids. Equally important, the equipment is highly versatile, suitable for processing various meat products including chicken, duck, beef, pork, and even fish fillets. The adjustable pressure settings and needle configurations allow processors to customize the injection depth and intensity according to different meat types and product specifications. This flexibility makes it an indispensable tool for producing premium marinated meats, smoked products, and ready-to-cook items that meet today’s demanding consumer expectations for quality and convenience.

Model	Power	Capacity	Injection	Voltage	Injection speed	Machine size
ZYZ-48	4.1kw	300kg	0.45-0.9Mpa	380v	40-70m/min	1350x750x1650mm
ZYZ-80	5.1kw	700kg	0.45-0.9Mpa	380v	40-70m/min	1550x880x1650mm
ZYZ-120	6.2kw	900kg	0.45-0.9Mpa	380v	40-70m/min	1850x1350x1800mm

Applicable Industries of Gondor Meat Injector Machine

Raw materials injected by the saline injection machine

Raw materials injected by meat injection machine

Raw materials of the brine injection machine

Raw materials of saline injection machine

Meat Product Manufacturers
Such as ham, sausage, etc., through brine injection, the meat is more tender and juicy, and the pickling process is accelerated.
Large Slaughterhouses
Pre-process the cut meat to prepare for subsequent processing.
Prepared Food Production Plants
Produce products such as prepared chicken and prepared beef, injecting brine to improve taste and flavor.
Central Kitchen
Provide standardized semi-finished food ingredients for chain catering companies, and brine injection can ensure the consistency of food quality.

Catering Service Industry
Central kitchen, providing meat ingredients treated with brine injection for its stores, facilitating store cooking and making dishes.
Export Food Companies
Meet the requirements of foreign markets for product quality and taste, and brine injection can enhance product competitiveness.
Teaching Fields
Used for experimental research and teaching demonstrations, to explore the impact of brine injection on meat quality and optimize processing technology.

Unique Performance Characteristics of Gondor Saline Injection Machine

High Degree of Automation

Easy operation, high degree of automation, reduced manual intervention, reduced labor intensity, and also improved the standardization of production.

Filter Water Tank

The four-level layered filtration function can filter out the particles in the liquid in time, effectively ensuring that the injection needle hole is not blocked.

Frequency Conversion Speed Regulation

Using PLC controller, the chain step and step speed can be adjusted synchronously with the needle speed.

Precision Injection

It can accurately control the injection volume and injection depth of brine to ensure that each piece of meat can evenly absorb the brine and achieve the best pickling effect.

Excellent Material

The parts in contact with food are made of stainless steel and other materials that meet food hygiene standards, which are corrosion-resistant, easy to clean, and will not cause pollution to meat.

Stainless Steel Needle

The injection needle adopts a single needle and a single tube, and the injection is uniform. The independent spring design can automatically rebound when encountering hard objects.

Wide Applicability

It is not only suitable for common meats such as pork, beef, and mutton, but also can be used for saline injection of various poultry and aquatic products to meet diverse processing needs.

Upstream and Downstream Related Equipment

The brine injector machine can efficiently collaborate with the following equipment to form a meat processing production line:

Pre-processing Equipment:

Frozen Meat Mincer: Directly conveys the injected meat to the grinder, achieving continuous operation of marinating and mincing.
Vacuum Meat Tumbler: After injection, the tumbling process ensures uniform penetration of brine, improving meat tenderness and flavor integration.

Downstream Processing Equipment:

Meat Mixer Machine: Suitable for products such as sausages and meatballs, it mixes the injected meat with auxiliary materials to ensure consistent seasoning.
Smoking Oven/Cooking Line: Marinated meat products can directly enter the cooking process, forming a seamless automated process.

Frequently Asked Questions

Q: How to resolve clogged injection needles?

A: Regularly inspect the four-stage filtration system and promptly clean the filter screens; after daily production, backflush the needles with clean water; weekly maintenance involves soaking in food-grade descaling agent.

Q: How do I adjust injection volume for different meats?

A: Set pressure parameters via the PLC interface and replace the needle with the corresponding aperture.

Q: How do I estimate daily production capacity?

A: Using a standard model as an example, it can process 200-1000kg of meat per hour. We recommend calculating actual feed rate based on injection volume.