Karpowicz vacuum massager type MK (from 40 to 2000 l)

Available volumes: 4 × 40; 250; 600; 2x300; 900; 3x300; 1200; 2x600; 2000l. Application: the massager is designed for vacuum plasticization of various types of meat in the process of salting in the production of meat and smoked meats. Multi-chamber massaging drums allow you to massage different products in one machine. Using the cooling system of the massager drum allows you to reduce the time of massage, while improving the quality of the products. Material loading can optionally be mechanized using the Pneumatic PUZ loading device. Equipment: microprocessor control. Programmable functions: autostart, speed of the massage drum, operating time, pause time, total massage time, vacuum value for individual phases of massage, temperature of the loaded material for massagers with a cooling system. Patented cooling system for feed material and multi-chamber massager drums. Principle of action: Meat intended for salting and massaging is loaded into a tank with a mixture for salting. After pumping air from the tank and programming the process parameters, the massaging process begins. After massaging the meat under the influence of gravity falls out of the tank into a substituted container.