VIV Europe 2010 Interview with Peter Markert of Equimex about the revolutionary FlavorJet Meat,Poultry and Fish Injector


door Equimex

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The FlavorJet Process uses High Pressure to evenly infuse the little cavities in between the cells in the meat. Therefore, the meat can pick up more brine, without the hassles of blisters of brine in the meat.
Another big advantage is that the FlavorJet system can do whole chicken or whole legs in-line, and at speeds up to 12,000 per hour. The system can be used on bone-in as well as boneless products there by offering many unique product possibilities not typically available with conventional needle injection systems.

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