Technology

Precise, controlled and product-gentle brine introduction, even at extremely high uptake rates, for bacon, ham, whole muscles and poultry.

Homogeneous distribution of wet and dry media, exact weight control and reproducible appearance, from the nugget to the vegetable pan.

Zero drip loss, maximum speed and microbiological safety, turning the thawing process into active value creation.

Homogeneous brines, stable emulsions and maximum repeatability. Final product quality begins with the brine.

An upgrade for standard product: convincingly real premium appearance and mouthfeel through precise fat-emulsion injection.