Coated products such as schnitzels can be produced in many ways. The Marel line for coated products is fully flexible in set-up and usually consists of the following steps to ensure optimal raw material utilization and minimal manual handling of products.
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 I-Cut 130 PortionCutter or a volumetric portion cutter, like the V-Cut 160 or for bigger volumes the V-Cut 240. The portion cutter delivers slices in a singulated row.
A Platino Flattener 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 in the process 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.