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Type:  other laboratory equipment
Location:  Turkey Ataşehir / İstanbul
Placed on:  Mar 19, 2024
Machineryline ID:  EK28713
Condition
Condition:  new

More details — MeatMaster 2 Et Hızlı Analiz Sistemi other laboratory equipment

Turkish
Üretim hattında online, gerçek zamanlı et analiz imkanı
Et analizinde en hassas sonuç için X-Ray teknolojisi
Hatta, gerçek zamanlı Yağ, Kilo ve Yabancı madde (Metal ve Kemik) analiz imkanı
Taze, donmuş, kasada veya karton kutuda etlerin analiz imkanı
 
The  MeatMaster  II  offers  you  a  complete  picture  of  all  the meat trimmings passing through your production. With a ca- pacity of up to 38 tons per hour for analysis of raw meat, the MeatMaster can measure fat content, determine the weight and scan for foreign objects. X-ray technology gives a 100% scanning of all meat, regardless of the size of the pieces and whether they are fresh or frozen or packed in plastic or card- board boxes. Typical uses include:
Control of fat content in raw meat trimmings to avoid lean meat giveaway.
Batch standardization for  production  of  any  kind  of  meat standards or processed meat products – for securing optimal raw material use and batches produced bang on to specifica- tions.
Grading of cuts like pork bellies , hams etc. – for optimizing raw material use, improving processing and obtaining final product uniformity and consistency.
Supplier evaluation – gives you control of what you buy.
More quality and more profit
Efficiency  and  cost  savings  can  be  found  through  improved standardization  of  production.  Besides  reducing  lean  meat give  away,  this  can  also  simplify  your  control  procedures  by avoiding routine sampling procedures and associated running costs.  Likewise,  the  option  to  place  the  MeatMaster  before the coarse grinder allows inspection of raw material early on in the production process, protecting you against unforeseen expenses.
The foreign object detection aspect helps to:
Detect and reject bone pieces before they get smashed into lot of small pieces.
Detect and reject metal that could damage or even destroy the grinder.
Built for integration into your production environment
MeatMaster II is easy to integrate in-line in your production with a special compact version available for tight spaces. The IP69K unit is robust and easy to clean and maintain. It is designed for rapid cleaning and routine maintenance; for example, the belt can be changed in two minutes. Installation and commissioning can be completed in a few days using a supplied calibration and with local support from FOSS experts.
100% control with X-ray
X-ray scans 100% of the meat passing through the scanning area. X-ray can be used for scanning chilled or frozen raw meat and will give information about content of Fat, Weight and will detect foreign objects with a density higher than 1.7 g/cm3  (metal, bone, glass, etc.)
The FOSS patented X-ray system in MeatMaster results in the highest possible accuracy. The system scans meat in the form of whole cuts, trimmings or minced meat up to 20 cm in height. The meat can be in cartons, plastic trays or loose on the belt, chilled and/or frozen.
The MeatMaster scans all the meat at production speed. It comes with a built-in conveyor belt that fits directly into the production line.
MeatMaster™ is the most accurate solution for in-line fat analysis, and is well recognised as the “golden standard” for fat analysis in the meat industry
MeatMaster II C and MeatMaster II AG versions
At just 1.58 metres in length, the MeatMaster II C is nearly a metre shorter than the stand- ard MeatMaster II and is designed to fit into production areas where space is tight. It can measure  meat  in  boxes  and  trays,  including blocks of frozen meat. The MeatMaster II AG is  another  dedicated  version  which  is  aimed at producers who need an accurate measure- ment of the fat content in ground meat as it is transported from the grinder to the mixer.
Control production of trimmings
The fat content in meat trimmings has traditionally been meas- ured by periodic tests by ‘butcher’s eye’ or chemical analysis methods.  However,  such  methods  do  not  offer  satisfactory accuracy for trim product and process control. Routine analysis based on X-ray will give you much more control of your trim production  and  will  help  you  to  optimize  the  sales  value  of your trimmings.
You can:
Avoid lean meat  give  away  in  each  carton  and/or  pallet/ combo
Optimize the value of trim categories by reducing the vari- ation between each carton on a pallet
Reduce the risk of fat fines/fat claims
Stop foreign objects getting into final products
Get a protocol (fat, weight and Foreign Object Detection) of cartons on a pallet or combos for use in case of disputes
Batch standardization
A fast and accurate standardisation process is the key to suc- cess  in  production  of  ground  meat  based  products.  With MeatMaster it is possible to obtain accuracy at a batch level of 0.5% absolute (SD) or even better. Typically, your accuracy in assessing fat content of batches is improved by 2-3% absolute, leading to a significant improvement in earnings. The payback time of the investment can be as low as a few months.
Using MeatMaster for batch standardization, you can:
Optimize use of raw material
Do fast standardization of batches
Increase line efficiency by reducing time for manual sampling, sample preparing, testing,  possible  adjustment,  re-work and so on
Improved brand recognition  leading  to  more  sales  from improved final product quality and consistency
Prevent foreign objects from entering the production, caus- ing potential damage to the machinery
Do supplier evaluation – to check if delivered raw materials are according to specifications.
Full or Semi-automated control
MeatMaster’s measurements can be used by production staff to make timely adjustments to secure production according to recipes.
The raw material is loaded on MeatMaster’s conveyor and the fat content is constantly measured by the MeatMaster. Produc- tion staff monitor results on MeatMaster’s touch-screen. If the fat content starts getting too high compared to the pre-defined recipe, it can be adjusted by adding more fatty raw material according to what is displayed at the MeatMaster’s monitor.
The whole process can also be fully automated based on the MeatMaster  measurements  and  the  specified  targets.  The in-feed  from  hoppers  holding  different  trimmings  catego- ries (different fat/lean meat categories) can be automatically controlled.  The  software  solution  secures  that  MeatMaster, besides measuring the fat content of the scanned trimmings, also calculates the average fat content of the batch volume produced so far. This information is used by MeatMaster to check if adjustments of the process is needed. If, for example, the average fat content is too high, the software solution will secure selection of raw material from the hopper with more lean trimmings for the adjustment process to secure that the pre-defined fat content of the final batch volume is reached. The MeatMaster can be installed before or after the grinder depending on customer conditions and preferences.
 
Capacity:
Up to 38 tons/hour depending on application
Accuracy:
Fat content is measured at an accuracy of 1% or better (accuracy on 20 kg sample)
Weight is measured at an accuracy down to 1% relative or better
Metal is detected down to 2 mm (3 mm in 15-20 cm meat height)
Bone, glass and other foreign objects are detected down to 5 mm (typically 9-10 mm in 15-20 cm meat height)
Dimensions
H * W * D: 2.37 * 2.50/1.581  * 1.22 m (94,8 * 100/601* 48,8 inches) and requires W *D:  2.50/1.581  * 2,20 m (100/601  * 88,8 inches)
1) Lenght of MeatMaster II C version.
 
Instrument data
 
Sample: Parameters
Any type of raw meat, chilled and frozen Packed or loose meat: Fat, weight. Foreign object detection (metal, bone)
Products: Natural raw meat, fresh or frozen
Properties: Fat, weight and foreign object detection
Meat applications: Placed in plastic trays (without PVC) or cartons or directly on the conveyor
Measuring range: 2 – 85% fat
Product temperature: 20 to 35°C
Product presentation: Average height of the meat: between 5 and 20 cm Max. width of boxed meat/meat loose on the conveyor: 57 cm Min. distance between trays and cartons: 5 cm
Temperature: Ambient temperature 2 – 15 °C (max dT/dt 3 °C/3h) (35 – 59 °F) (max dT/dt 5.5 °F/3h
Humidity: Ambient humidity: 5 – 95 % RH
Electrical supply: Power Supply: 230 VAC ±10 %, 50-60 Hz Power Consumption: Max 1200 VA
Water supply: Quality Potable water, temperature 8 – 15 °C (46 – 59 °F), maximum pressure 10 bars (140 psi) Water consumption: Maximum 60 l/h (16 U.S.gal/h) Cooling need: 450 W Local water recirculation setup may be considered
Pressurised air: Air requirement: Clean dry air at min 2 bars (28 psi) Flow: Approximately 15 l/minute Dew point: Lower than temperature at the MeatMaster II location
Waste collection: Drain for water
X-Ray source: Operated at 140 kV/3 mA
X-Ray Emission: MeatMaster is shielded to <0,5 µSv/hour at a distance of 10 cm and <2 µSv/hour at a distance of 5 cm
X-Ray dosage received by meat: < 0.000005 Gy (Grey)
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