Automatic portioning machine for ham, cured ham, coppa, salami, smoked ham, speck, soft and semi hard cheese, etc.
The machine can be used for raw and cooked products, without bones, not frozen, with maximum dimensions 300 mm x 600 mm x 180 mm height. It makes automatically the cut following one or two directions. The operator puts the piece on the loading table and the automatic closing of the ...

It is made of stainless steel and it has pneumatic working and control. It rapidly makes the perfect and homogeneous mixing of dry or wet salt with spices, additives and all the curing ingredients used for meat. The sure, homogeneous distribution of the chemical additives, as preservatives and oxidatives, in the saline mass, in very short times, makes necessary the use of the machine in all the pr ...

The TFRC system to load and unload salami hung on trolleys, frames and tray conveyors is extremely compact. It can be fed by automatic or semi-automatic products on rods loading devices. Thanks to the particularly stiff structure it’s possible to collect from the loaders, even in the same plant, all the products of a whole level or part of them. The perfect management of the accelerations permit ...

Our proposal for logistics includes different vehicles, made by Esatroll, designed and produced on customer’s technical specifications, as turtles, pallet trucks, vehicles on rails, shuttles, stacker-cranes, etc. They can be all used in meat processing factories, as, for example, with our LEGOSTAMPO system, used to produce cooked ham for slicing, to feed automatically the freezing cells and to ...

The packaging machine for cooked ham is made with a conveyor belt to receive the hams to be packaged and with a sacking unit with a side belts conveyor to transfer to under-vacuum packaging. The automatic packaging machine receives the products directly from the loading receiving belt where the hams is pushed inside the bag, using an adjustable wicket that defines the shape of the bag/sack. The ba ...

This machine is used for products in pieces, cooked or raw, to be inserted in taped bags. It includes one ore more conveyor belts, the sacking device and the bagged products receiving belt. The productivity can reach 900 pieces / hour, it depends on the product and package features. ...

Thanks to the use of the most advanced informatic systems we can study, plan and install robotized services for packaging, portioning or just for the movement of the products, for the de-piling of molds, for hanging salamis on racks.
All of this can be personalized on your needs. ...

The salting and massaging machine makes the dry salting and the efficacious massage of coppa, bacon, loins, bresaola, fiocchi, culatelli, shoulders, speck, cured ham, … respecting the time the product needs to develop the salting osmotic process. The massage is uniform and soft, during the product rest in tank or on shelves, the product itself will lose liquids that generate during salting, as i ...

The salting and massaging machine with movable tank (with wheels and/or superimposing) makes the massage and the dry salting of coppa, bacon, loins, fiocchi, culatello, shoulder, speck, cured ham, bresaola, … respecting the time the product needs to develop the salting osmotic process. The massage is uniform and soft and the tanks drainage devices permit to drain the surplus liquids during the f ...

The under vacuum dry salting tumbler salts and massages coppa, loins, bacon, fiocchi, culatelli, shouldres, speck, cured ham, bresaola, … facilitating the quickest salt penetration in the meat. The inner part has a special conical spiral profile for all products homogeneous massage, differently activated depending on the machine rotation speed. It’s possible to make the massage permanently und ...

The semi-automatic portioning machine is used for cooked and raw products, boneless. It is made in stainless steel, with pneumatic-electroniccontrol. It cuts the products in half or in slices, according to the type of knife. ...

The under vacuum dry salting tumbler salts and massages coppa, loins, bacon, fiocchi, culatelli, shouldres, speck, cured ham, bresaola, … facilitating the quickest salt penetration in the meat. The inner part has a special conical spiral profile for all products homogeneous massage, differently activated depending on the machine rotation speed. It’s possible to make the massage permanently und ...