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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Tumbler Type CVM

The Tumbler Type CVM is the flexible solution for tumbling and marinating to mixing and blending.

Brine Mixers

The Günther range of Brine Mixers provide standardised brine preparation systems for small to large processing requirements.

PI Injectors

The PI Injector range from Günther can be used for bone-in and boneless primals and is suitable for pork, bacon, beef, lamb, chicken, and fish applications.

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.

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.

Curing

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