Delicatessen meats - Import export

Flexible sawing system for industrial food production The FK 32 is made entirely from stainless steel and with top quality construction all round. Depending on production environment and food to be processed this saw is available with a variable work area or can be mobile. Ergonomic and effective comminution and portioning of fresh and frozen foods. Area of Use Suitable for fresh fish as well as for frozen meat Products with bones such as shanks / osso buco and soup bones Production of same weight portions such as cutlets Due to its design and numerous variants it is the perfect tool for industrial use

The FK 23 is made entirely from stainless steel and with top quality construction all round. Ergonomic and effective comminution and portioning of fresh and frozen foods. Suitable for fresh fish as well as for frozen meat Products with bones such as shanks / osso buco and soup bones Production of same weight portions such as cutlets Due to the wide range of saw blades high quality products such as fine fish or matured beef can be processed by accurate weight and optically appealing

DIMENSIONS AND WEIGHT A mm 530 B mm 650 C mm 650 D mm 820 E mm 640 Peso kg 44 PACKAGING DIMENSIONS Box dimensions 64 x 83 x 70 cm Total weight 50 kg Volume 0.37 m³

DIMENSIONS AND WEIGHT A mm 530 B mm 650 C mm 650 D mm 820 E mm 640 Peso kg 45 PACKAGING DIMENSIONS Box dimensions 64 x 83 x 70 cm Total weight 50 kg Volume 0.37 m³

DIMENSIONS AND WEIGHT A mm 530 B mm 650 C mm 650 D mm 820 E mm 640 Peso kg 43 PACKAGING DIMENSIONS Box dimensions 64 x 83 x 70 cm Total weight 50 kg Volume 0.37 m³

DIMENSIONS AND WEIGHT A mm 360 B mm 460 C mm 520 D mm 530 E mm 500 Weight kg 24 PACKAGING DIMENSIONS Box dimensions 58 x 27 x 52 cm Total weight 27 kg Volume 0.17 m³

DIMENSIONS AND WEIGHT A mm 360 B mm 460 C mm 520 D mm 530 E mm 500 Weight kg 24 PACKAGING DIMENSIONS Box dimensions 58 x 27 x 52 cm Total weight 27 kg Volume 0.17 m³

DIMENSIONS AND WEIGHT A mm 360 B mm 460 C mm 600 D mm 680 E mm 450 Weight kg 22 PACKAGING DIMENSIONS Box dimensions 58 x 57 x 52 cm Total weight 27 kg Volume 0.17 m³

We can offer the vertical and horizontal Meat Drum Machine we produce with the following features: Hourly product processing capacity from 300 to 1,000 kg refrigerated Spoon Stirring Moving product mixing and product discharge With these features, our machines provide the product, Marinating / Marinating It tenderizes the meat. mixing it up It's like resting for 36 hours It speeds up the production process Bottled/Ready to cook Vacuum It allows transportation without breaking the cold chain. Our product vacuum drum is designed to massage and soften products such as ham, shoulder, ribeye, sirloin etc. under vacuum. With its cylindrical body and herringbone internal structure, it ensures that the product is homogenized evenly. With its wide adjustment range automation system according to demand, it ensures increased finished product and the best binding of proteins to the meat.

We can offer the vertical and horizontal Meat Drum Machine we produce with the following features: Hourly product processing capacity from 300 to 1,000 kg refrigerated Spoon Stirring Moving product mixing and product discharge With these features, our machines provide the product, Marinating / Marinating It tenderizes the meat. mixing it up It's like resting for 36 hours It speeds up the production process Bottled/Ready to cook Vacuum It allows transportation without breaking the cold chain. Our product vacuum drum is designed to massage and soften products such as ham, shoulder, ribeye, sirloin etc. under vacuum. With its cylindrical body and herringbone internal structure, it ensures that the product is homogenized evenly. With its wide adjustment range automation system according to demand, it ensures increased finished product and the best binding of proteins to meat.

TECHNICAL SPECIFICATIONS OF THE MEAT CHILLING CART Chassis: Designed with consideration for strength and aesthetics. Chassis Material: Entire chassis is made of 304 CrNi material. Has a carrying capacity of 1000 KG. Features a portable design. Easy to assemble. Comes with 30 Skewers and 30 Rotating Plates. Machine Dimensions: Width: 90 cm Length: 120 cm Height: 185 cm

Mea Cutting Table

ETD 150 LT MACHINE TECHNICAL SPECIFICATIONS Designed with durability, strength, and aesthetics in mind. The chassis is made entirely of 304 CrNi material. Our machine features a single-wall stainless steel boiler. Vacuum System Maximum Safety Easy Operation with Digital Touch Screen Boiler sheets are made entirely of 304 quality CrNi material. Boiler Body Sheet: 3 mm Boiler Rear Dome: 3 mm ETD Mixer Reducer 25 Revolutions 1.50 KW Ensures thorough mixing of added spices. Ensures optimal binding of added proteins. Prepares the product for processing. The ETD Vertical Meat Tumbler , manufactured by us; (Including production and fabrication defects) Chassis and boiler manufacturing are covered by our 2-year warranty. Electrical switchgear components are under a 1-year warranty from the companies.

ETD - 400 LT MACHINE TECHNICAL SPECIFICATIONS Designed with durability, strength, and aesthetics in mind. The chassis is made entirely of 304 CrNi material. Our machine features a single-wall stainless steel boiler. Vacuum System Maximum Safety Automatic Recipe System Easy Operation with Digital Touch Screen Boiler sheets are made entirely of 304 quality CrNi material. Boiler Body Sheet: 4 mm Boiler Rear Dome: 4 mm ETD Mixer Reducer 80 Revolutions 1.5 KW Ensures thorough mixing of added spices. Ensures optimal binding of added proteins. Prepares the product for processing.

Air-free slack filling – calibres up to 200 mm The ICA is the ideal machine for large calibres and moulded products up to a calibre of 200 mm. Fibrous, collagen and plastic casings can be processed. The innovative iris separator makes the ICA ideal for the production of large volumes like slicer products, moulded ham, even those made of whole muscles. Subject to technical modifications.

Entrance into FCA class – for a range of calibres from 38 to 160 mm and up to 125 cycles per minute in continuous mode The FCA 80 is a robust entry-level machine with simple functions that is easy to operate. With four different spreadings the clipping machine offers maximum flexibility. The automatic double-clipper FCA 80 closes collagen casings up to 80 mm, fibrous casings up to 100 mm and plastic casings up to 160 mm (depending on the material thickness). Subject to technical modifications.

Time-saving all-rounder – for all plastic, fibrous, collagen and natural casings With the semi-automatic double clippers all products – single portions or chains, long sausages, half rings or rings – can be produced efficiently. They close fibrous, collagen or natural casings in diameters up to 50 mm, and plastic casings up to 115 mm. Subject to technical modifications.

Serve over cabinet with remote unit or plugin R290 unit for fresh products such as meat, delicatessen, dairy etc. Sturdy and ergonomic, it is designed to make cleaning and maintenance as easy as possible. Suitable for small shops to Hard Discount Stores, supermarkets and hypermarkets. Can be multiplexed without side panels to ensure continuity in presentation. Available in 5 lengths and open and closed corners Excellent preservation of the product in all temperature classes without sacrificing energy effeciency. The Sigma range is also available in the following versions: with Storage space, Self Service, Hot, Bain Marie, Neutral, for Pastry… Length: 1250, 1875, 3125, 3750 Temperature: 0 / +2 +3 / +5 Class: 3M1 – 3M2

What is dry aging of meat? Meat (usually beef) in the first phase loses moisture, which allows it a special micro-climate created by the Dry Aging Machine. The process of dry aging stimulates the growth of certain fungal species (molds) to the outer surface of the meat. This does not cause deterioration, but on the surface of the meat forms an external "core" which is cut off when the meat is cooked. These fungal species supplement the natural enzymes in beef, by doing so they help to grow and improve the taste of meat. Thamnidium (fungal species) is especially known and it produces collagenolytic enzymes which significantly contribute to the gentleness and taste of dry old meat. Because of the expensive drying process, the prepared meat until now was only available in elite restaurants and hotels...

Operating temperature 2 / 8°C at ambient temperature of 25°C and 60% relative humidity. Operating temperature of the warm showcase 30 / 90°C at ambient temperature 25°C and 60% relative humidity. Operating temperature Bain Marie 50 / 70°C at 25°C and 60% relative humidity. Dimensions: (length) x1175x1300mm Standard lengths: 950, 1200, 1400, 1600, 1900, 2150, 2400, 2850mm Depth: 1175 mm Height: 1300mm Side thickness 35mm Goods delivery depth 935mm Stainless steel work desk, depth 250mm Tempered glass with shock absorbers Dynamic cooling system below goods display, counteracts desiccation of food Operating voltage 230V-50Hz With cooling bunker on backside Interior paneling stainless steel Exterior color Ral of choice Microprocessor temperature and defrost regulator Thermal expansion valve on evaporator (for aggregate outside body) Separate or aggregate inside body

The Slicefil-300 Automatic Slicer is a piece of equipment that stands out for its ease of use, compact dimensions, high performance and variety of cuts. This machine guarantees a wide range of different final product presentations: parallel, circular and spiral. Product loading is carried out manually. Cutting is carried out by a high precision circular cutting disc. The missing equipment in the charcuterie Maximum operational efficiency Electromechanical security system with security doors and guards Maximum stacking capacity of 50mm Made of AISI-304 stainless steel Ultra-speed slicing, up to 300 cuts per minuteslic Circular disc cutting system Panel with recording capacity of up to 50 recipes