Deboning and trimming
Starting at the StreamLine, Marel’s deboning and trimming system, operators debone and trim the pork loin from the mid-section. It is then conveyed to the portioning line - going through an optional injecting and tempering process.
The pork loin is cut into portions, either on a conventional belt portion cutter, like the I-Cut 55 or a volumetric portion cutter, like the V-Cut 240. It delivers slices in a singulated row, all with the same shape and orientation.
A Platino then flattens the slices using rotating “knuckles”, simulating a meat hammer. This has a tenderizing effect on the meat, and gives better yield because less fluid is squeezed out of the meat.
Battering and breading
The automatic battering and breading process, is the final step before the stream of products are loaded into trays. The Marel BatterApplicator and BreadingApplicator allow the user to set the type and amount of batter and breading.