Brine Injector
Production Capacity: 1000 kilograms/hour
Injection Pressure: 2-6.3 kilograms
Power: 4.8 kilowatts
Overall Dimensions: 1470×1150×1750 millimeters
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Core Working Principle and Technical Highlights
Working Principle: As shown in the diagram above, meat pieces are placed on a conveyor belt and pass under one or multiple rows of stainless steel injection needles. The needles penetrate the meat under high pressure while a pump precisely and evenly injects the curing solution into the meat's interior. The up‑and‑down movement frequency of the needles, injection pressure, and injection volume can all be accurately adjusted.
Key Performance Parameters:
Injection Rate: Refers to the percentage weight increase of the meat after injection (typically 10%–50%), which can be precisely controlled according to product requirements.
Injection Pressure: Affects the penetration depth and uniformity of the curing solution.
Number and Arrangement of Needles: Determines production capacity and injection coverage area, ranging from several dozen to hundreds of needles.
Synchronization: Advanced equipment ensures that injection occurs only when the needles penetrate and stops when they retract, reducing curing‑solution waste and surface pooling.
Main Types:
Step‑by‑Step Injector: The meat pauses during injection, allowing for more precise injection. Suitable for high‑quality products and irregularly shaped meat pieces.
Continuous Injector: The meat moves continuously on the conveyor belt without stopping, offering very high production capacity. Suitable for standardized, high‑volume production.
Brine injectors are key equipment in meat processing (especially in the production of ham, bacon, roast meat, and braised products). They are used to evenly inject marinade (brine, spice water, etc.) into the meat to achieve rapid marinating, improve tenderness, enhance flavor, and increase yield.
