1. Defrosting in a record time without any damage to your products or exudate loss. 2. Curing consistency which improves the quality of your products. 3. Increased yields.

Within the last twenty years, the meat industry has been undergoing massive changes to follow the pace of changes in food habits. This is also the result of more and more constraining regulations

Now, you should :

	Defrost raw materials rapidly whilst reducing losses.
	Improve organoleptic properties.
	Increase your yields.
	Guarantee the microbiological quality of your products.
	Develop new products and processes up to the consumers' expectations.

Systems for defrosting, injection & tenderizing, massaging under vacuum, consolidation of processes into one single operation, cooking techniques, chilling and cryogenic defrosting.

Suitable for all types of products to make ham, bacon, sausages, dry products, pâtés, roast meat, etc. with confidence.