Fava
Compact Loader
The handling of heavy loads, such as hanging or lying deli meats, often struggles with limited space and a considerable number of trolleys, frames, trees and racks that are usually not designed and made for automation.
Loaders can include the station for manual positioning of salamis (or other products) on the bars or be fed by automatic machines having this function. Unloaders can include hanging loop cutting units. We also offer a version that can be used as both a loader and an unloader.
The modular design allows them to fit the frames already in use, thus being able to contain the investment amount.
The experience gained with our automatic systems allows the realization of a simple, reliable, safe machine with very low maintenance costs.
Carve Macerator
The purpose of tenderizing is actually to have more and better distribution of soluble brine protein to optimize the production process of cooked products, regardless of their quality.
In fact, it is possible to obtain a better distribution of brine in high quality products, or to increase the amount of brine absorbed in so-called lower quality products. The best stable binding results can be obtained by balancing the brine composition, the percentage of injection, the effectiveness of the tenderizing, through the choice of the technology best suited to the characteristics of the final product and the massaging cycle. Cooking is also influenced by the tenderizing for obtaining stable brine-protein bonds.
Needle tenderizer for cooked products
The purpose of tenderizing is actually to have more and better distribution of soluble brine protein to optimize the production process of cooked products, regardless of their quality. In fact, it is possible to obtain a better distribution of brine in high quality products, or to increase the amount of brine absorbed in so-called lower quality products. The best stable binding results can be obtained by balancing the brine composition, the percentage of injection, the effectiveness of the tenderizing, through the choice of the technology best suited to the characteristics of the final product and the massaging cycle.
For fresh meat, tenderizing is done with special needles that, by cutting through the fibers, soften the product.
ETIFLEX labeling machine
ETIFLEX automatic labeling machine, able to label salami, coppa, bacon, bresaola, pâté, vegetarian, vegan products, cylindrical, flattened, curved and coupled, in trays, for products between 30 and 100 mm in diameter and 150 to 600 mm long, other sizes to be defined. The labeling machine, depending on the model, can use labels between 30 and 280 mm wide, and productivity can reach 2,600 pcs/h. It can be equipped with pigment transfer or inkjet markers, and can print in plain text, and/or bar code, data such as product’s name, nutrition facts, production date, batch number, etc., in a defined area of the label, without overlapping with the brand or other pre-printed information, making the management of the label stock easier and more economical.In the ETIFLEX-W model, with certified weighing system, the same marker can print weight and price, in plain text and/or bar code, in a defined area and without overlapping.
Stuffing and casing machine for coppa, rolled bacon, bresaola
The modeling-casing machine is produced in 4 models, for whole or sliced products.
The design of the mold-casing machine and its manufacture make it possible to have a machine with high productivity (because it makes the operator’s work easy), easily sanitized over time, safe, reliable, with which to obtain qualitative results such as shape and compactness unattainable with machines of other manufacturers. For composite products to be sliced, it is possible to achieve complete muscle adhesion before casing, making it easier to clip, ensuring the compactness of the slice even at the joints.
Clip Removing and cutting machine
Made in the models DSAL automatic de-clipping machine, single or double head, and TDSAL, for clip removing and cutting in half, in equal parts and at an angle of 30°, 45° or 90°, for both cooked and cured products.The de-clipping of single products is effective and reliable even with CLIPS PARTIALLY RETURNED INTO THE PRODUCT, and the DSALR model can handle cooked products in net, even elastic net.Depending on the model, it can process products from 30 mm to 200 mm in diameter, ranging in length from 240 mm to 1200 mm.Productivity, depending on the characteristics and size of the products and on the machine model, ranges from 15 to 30 whole products/1′.We offer the version for de-clipping cooked net products and a version for cooked products, such as small oval mortadella.
Bagging and vacuum packaging
Automatic bagging reduces product contamination caused by human presence, resulting in lower production costs, and also makes vacuum heat sealing more reliable, avoiding contact between package and product in the sealing area, which is particularly important in the case of products with surface moisture, such as cooked hams.Our packaging machines can handle bags of different materials, of different thicknesses, even in the presence of flaps handled in the opening and flattened for sealing, avoiding or reducing the presence of folds and micro-folds that increase the risks of vacuum loss.The bagging line is complemented by our vacuum heat-sealing tunnels, with reduced space requirements, or by vacuum lid belt machines.
Portioning machine for cooked and cured products
The sale of portioned cold cuts is aimed at a segment of the market that prefers to slice the product, at home or at picnics, or to use it in culinary preparations as well. This is a more flexible use than the use of sliced product, which requires consuming the entire contents of the package upon opening and which is in any case indispensable for larger cross-sectional products, which are more difficult to use at home.
There is an increasing demand for fixed-weight products, both for handling packaging in thermoforming machines and, more importantly, for the needs of large retailers. For this purpose we developed a fixed-weight cross-cutting model.
Automatic skewering machine
The SPDCSA is an extremely compact machine that, in the first station, performs the insertion of the sticks into the product already placed in the composition molds. Thanks to the special construction solution, the sticks closely follow the pre-drilling needles, thus inserting themselves into the newly made holes in the product in which they are perfectly guided, even in the case of arrosticini (small kebabs).
The same machine has, alongside the first one, a cutting station, which is effective, precise and safe.
Our skewering machine is capable of handling products of different sections and different lengths, and the ergonomics of loading and unloading increase its real production capacity.
