D-ICER defrosting drums

D-ICER: High performance multi-stage meat block defrosting

See more

Frozen block presses

Optimize performance of your D-ICER with prior preparation of the frozen blocks

See more

MOLISTICK

Designed for fast and efficient preparation of any type of brine and/or marinade

See more

BRINMIX LINE

Less preparation time: greater Productivity

See more

Injectors MOVIPLUS 4.0.

A true PLUS in Smart Injection Technology: version 4.0, designed for the cyber-industry of the future

See more

MOVISTICK Injectors

Uniform brine distribution and maximum spray injection precision

See more

Filters and accessories

Automatic filtering control for all types of brines

See more

Tenderization with rollers

Improved yield and reduced cooking loss

See more

Tenderization with blades

Contributing to cooking loss reduction, improving yield

See more

Meat pre-massage

Significant reductions in total processing times

See more

TURBOMEAT®

TURBOMEAT® Process, the gateway to Accelerated Intensive Massage (AIM)

See more

THERMOMAT

High operating versatility: improved quality and final yield

See more

THERMOCOMPUTER

Fully automatic and computerized massage of all types of meat

See more

TWINVAC SIGNATURE 4.0

Whole muscle stuffing that is totally versatile in terms of production sizes and formats

See more

TWINVAC EVOLUTION

Whole muscle “ALL IN ONE” stuffer

See more

TWINVAC CLASSIC

For small and medium-size productions of meat pieces, without destroying their morphology

See more

Automatic Cooking

The exclusive 4.0 COOKLINE operating system maximizes heat exchange, optimizing thermal efficiency of the process

See more

Automatic 4.0 plants

Automatic integral solutions for the manufacture of meat products

See more

Semi-automatic 4.0 Plants

Semi-automatic integral solutions for the manufacture of meat products

See more

PX LINES

Complete plants for cooked meat products

See more

HD FSS SMOKEHOUSE

Innovative chainless sausage transport system

See more

4.0 MQC_System

The digital transition in meat processing

See more