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.

Portioning

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.

Flattening

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.

Marel offers a range of service solutions to prevent failures, maximize performance or in case of unexpected breakdowns remote or onsite assistance.

Marel has offices in 30 countries across all regions, and a global network of highly skilled professionals that provide remote as well as onsite service support. We provide quality spare parts and customized service agreements for our customers to ensure optimal performance of Marel equipment.