- Meat quality on demand
- Patented pressing technology
- 4-6% more yield of input weight at same meat quality
- Payback less than one year
- Meat suited for fresh or cooked end products
The Pro-Series is Marel’s most advanced meat harvesting range to date. With over thirty-five years of experience and many important patents to its name, Marel is the global market leader in linear press technology for harvesting residual meat. With the ProFIVE, Marel again proves why this is so.
The linear ProFIVE system is the most versatile and adaptable in its field, for harvesting meat from beef, pork, and lamb bones. It produces various meat qualities and provides additional yield at the same time.
Thanks to new technology, the ProFIVE enables processors to maintain consistent meat quality, while harvesting up to 6% more yield of input weight, compared to existing systems (at a capacity of up to 2,500 kg/hr).
- Payback less than one year
- Unique patented pressure technology
- In feed capacity of 2.500 kg/hr (5.500 lbs/hr)
- Durable seal on main ram
- Short stroke, virtually no wear and tear
- Low maintenance costs
- High uptime and long lifespan
- Adjustable to meet any yield or quality requirement
- Small footprint
- Easy to use, easy to clean
|Length||5260 mm||207 inches|
|Height||2290 mm||90 inches|
|Width||1124 mm||44 inches|
|Weight net||3900 kg||8600 lbs|
|Total Power||30 kW||40 hp|
How does it work?
Suitable pork, beef and lamb bones (neck -, loin -, backbones e.g.) are fed into the ProFIVE filling chamber (1).
From there the main ram transports them to the pressing chamber. Gentle pressure causes the bones to rub the meat off one another and allows it to pass through the filter (2).
In the case where high quality 3/5 mm meat is produced, the main plunger (2.A) and counter plunger (2.B) work together in a patented sequence to press the bones more intensively and increase the pressing efficiency.
The bones are retained inside the filter and discharged at the end of the cycle (3). The meat is fed through large diameter pipes into a belt separator to remove sinews, cartilage and the occasional bone particle.
The ProFIVE harvests meat at both high quality and high yield, and enables processors to produce different meat qualities with the one system – from 3/5 mm minced meat to 1 mm mechanically separated (MSM) meat.
Minced meat is ideal for fresh products like hamburgers, whereas MSM meat is used for cooked products like luncheon meat and hotdogs.
The ProFIVE accepts pork, beef and lamb bones, both primal and deboned parts, such as:
|neck bones||neck bones||neck bones|
|loin bones||loin & chunk bones||loin bones|
|breast bones||brisket (breast bones)||breast bones|
|fresh bones||rib bones||aitch bones|
|aitch bones||rib neck bones|
ProFIVE’s flexibility and adaptability allows you to produce the perfect raw material for different qualities and quantities of end products. A number of possibilities:
|High quality||High yield|
|hamburgers||hot dogs, frankfurters|
|corned beef||mortadella, bologna sausage|
|sausage rolls||luncheon meat|
|salami, fresh sausages|
The ProFIVE has been realized with the cosponsoring of the Dutch Ministry of Economic Affairs, the province of Limburg, the province of Noord Brabant and the city region Eindhoven (SRE).
For more information, contact your local marel representative today