Used JBT Schroder PSM 650 Stainless Steel Meat Curing Press For Hard Muscle Structure Meats

Processing muscles with a hard structure needs special attention in the production of high-quality ham. The lack of flexibility makes the forming and filling process more difficult. When different muscles (silverside/topside) are mixed together, different cooking losses, diffusion and massage times occur. In order to balance out the different muscle textures, the PSM 650 is used. The roller pairs break down the internal structures without destroying the surface.By individually adjusting the pressure and rolling distance, the different products can be taken into account.

• Key benefits:
  • Uniform massaging processes
  • Diffusion process in batches of mixed muscles is more quickly and evenly
  • Better absorption of the brine during massaging/tumbling
  • Optimised forming
  • Faster massaging results
  • Improved slicing
  • Same muscle size in the cut/slice
• Conveyor Width: approximately 600mm
• Gap width: 10-50mm
• Push button controls
• Electrical:
  • Volts: 400/440
  • Frequency: 60 Hz
  • Pahse 3
• Air requirements: 6 bar
• Stainless steel construction