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Curing

Interfood Technology’s dedicated curing division supplies the highest quality equipment available for curing, brine and marinade preparation, injecting, tumbling, massaging, lacerating and tenderising. These solutions are ideal for processing bone-in and boneless primals for pork, bacon, beef, lamb, chicken, and fish products. The result is enhanced flavour, improved taste and appearance, uniform shelf life, and higher yield when slicing.

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Henneken Tumbler Type CVM
Tumbler Type CVM
The Tumbler Type CVM is the flexible solution for tumbling and marinating to mixing and blending.
Henneken Tumbler Type B
Tumbler Type B
Gentle on natural products, whilst ensuring a deep massage for single primals, the Henneken B Series Tumbler provides intensive and homogenous processing for the majority of applications.
Henneken Tumbler Type R
Tumbler Type R
The Tumbler Type R is a high-capacity tumbler with fin variations to suit your specific requirements.
Henneken HT520 Steaker
HT520 Steaker
The HT520 Steaker is Henneken’s lacerating system for maximising protein extraction and increasing product tenderness.
Henneken HVM 1000-2000 Brine Mixer
HVM Brine Mixers
Henneken’s HVM Brine Mixers utilise a venturi mixing system and offer an efficient and optimized solution for the preparation of liquid and powdered brines, marinades, and sauces for added-value meat, poultry, fish, dairy, vegetarian, and convenience foods.
Henneken HPI 650 Injector
HPI Injectors
The HPI Injector range from Henneken can be used for bone-in and boneless primals and is suitable for pork, bacon, beef, lamb, chicken, and fish applications.
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