High performance machinery for the meat sector
Primary, secondary, processed and end of line process
Robustness, reliability and design
These are the cornerstones of our machinery. We automate meat processing in all areas of production.
Development of clean rooms, end of line and cleaning zones.
Cleaning & disinfection
Cleaning and disinfection are the foundation of all processes in the food sector.
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Cajas, bandejas, cuchillos, bandas transportadoras… tenemos diseños propios para multitud de aplicaciones.
Cutting plant
0, 100, 250 or 800 per hour.
We design and manufacture all types of porcine and ovine plants.
We have cutting systems that we developed ourselves, classification by number or weight, ergonomic conveyors, work platforms and clean- and full-box management. Everything for your clean room.
CONVEYORS
For work, lifting, lowering. Retracting, curved and folding. In short, all sorts of conveyor.
CARCASS CUTTER
Separates the backbone from the ribs reducing product waste to a minimum. A conveyor takes ribs out to the side.
BACKBONE CUTTER
This cuts the backbone transversally into preset portions.
PIG HEAD CUTTER
Cut heads down the middle to extract the brain and pituitary gland.
ELBOW CUTTERS
Its function is to cut the pig's forelegs continuously and taking advantage of the movement of the pig's carcasses through the transport chain.
SORTERS
These sort the desired product whether by weight, quantity of lean meat or visual factors. Grouping by number function.
HIGH-PRESSURE CLEANER
Automatic cleaning for all types of conveyors with pressure adjustable between 80 and 95 bars and temperature of up to 60 °C.
AUXILIARY EQUIPMENT
Furniture for white rooms, also known as clean rooms or controlled environment rooms.
Production and end of line process. Part 1
Taking care of the product. We all know how important end of line is to obtain a product that is ideal for sale. This is why we treat the product with care to seek maximum output.
In this section, we present systems for boxing fresh and packaged product, checkweighers, metal detectors, pick and place thermoform filling, product aligning, labelling… Everything you need for a high-quality final product that meets the demands of the market.
ALIGNMENT MACHINES
A unit designed specially to combine rows of products on a thermoformer outlet.
TROMEL
Drum filter for massage effect and liquid separation.
TRAY PACKER
Combined palletizing and case packing system
LÍNEA DELTA-PACK
Flexible automation for all thermoform loading tasks.
LEAN UNGROUPER
Robotic input and output meat unbundling system
DOSING BUFFER
High capacity, effective dosing, respect for the product and optimal hygiene.
PARALLEL LOADING BELT
A complete solution for automatic or manual loading of the product into boxes.
BOX REJECTION
Product rejection according to target weight
Production and end of line process. Part 2
We continue to work with the concept of ‘taking care of the product’. Gelatine, spices, volumetric feeders, dicing machines, complete lines for processed foods to provide the best product.
We have complete fat analysis units for exact formulation of minced products. Demoulders for blocks of frozen meat with bag placing and palletising systems. If you need it, we have it!
DICING MACHINE
Dices any product with minimum waste and maximum quality.
SPECIAL CONVEYOR BELT
Conveyor belts designed for each specific function
CONVEYOR BELT WITH COMPENSATING ROLLER
Compress the product
END OF LINE EQUIPMENT
Equipment for batch preparation, wrapping, packaging...
WASHING & DRYING TUNNEL
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BAGGING STATION
Content Here
GELATIN PREPARATION
Prepare the gelatin mixture for the product
DISTRIBUTOR BELT
High efficiency and maximum performance in a compact and adaptable machine.
PASTEURISATION LINE
System for conserving meat and extending its shelf life
FROZEN BLOCK DEMOULDER LINE
Complete semi-automatic system for demoulding frozen blocks
SUBPRODUCT BOXING LINE
An innovative high-technology range of flexible boxing systems with high efficiency and capacity for personalisation.
LEAN MEAT MONITORING LINE
An integrated system for monitoring and selecting the proportion of lean meat