- Small traditional butcheries
- Butchery departments
- Big butcheries
- Catering companies
During the last decades this sector has drastically changed: Trade businesses must more and more stand their ground against price aggressive competition. Only those who concentrate on their strength can successfully withstand. Therefore, this type of trade needs appropriate processing machines respecting its requirements: longevity and robustness, high operator security, best hygienical conditions, enable value added and fit into the budget.
Derinding machinesAutomatic derinding machines: nonstop safe working
Manual (= open) derinding machines are the standard solution for butcheries derinding exclusively round meat pieces, e. g. specialized ham producers. Since April 2000 the German Trade Association (Berufsgenossenschaft) stipulates in its regulation, VGB 19, that for security reasons no flat meat pieces must be processed with open machines. Therefore, most of the small butcheries use safe conveyorized derinding machines. For varying quantities MAJA’s program comprises, of course, conveyorized derinders in order to enable processing of flat pieces without risk for the operator and to fulfill the security requirements. These machines represent the ideal solution for small-sized and medium-sized companies due to the good price-performance ratio and to their universal use.
Combined derinding & membrane skinning machinesTwo applications in one and the same machine providing more flexibility
Derinding machines belong to the standard equipment in nearly every butchery. But a lot of producers are afraid of the investment in a membrane skinning machine, although they have already detected the enormous advantages and increases in yield achieved by removing the membranes by means of a suitable machine. A combined machine is made for both applications and can be switched from manual to automatic operation as well as from derinding to membrane skinning within some minutes.
Advantages: only one investment, only one machine to clean and reduced space requirement!
Membrane skinning machinesSkinning machines in connection with the MAJA value added concept
In many small butcheries the skinning technology has made its arrival long ago because high-quality pieces can thus be refined under value added consideration. With automatical skinning, membranes and tendons, surrounding the meat pieces, are taken off without cutting into the valuable lean meat that would loose its juice. Thus fresh meat gets an appetizing, modern aspect for sale. The remaining meat is perfectly prepared for further processing (e. g. production of boiled ham). For every product quantity MAJA offers specially designed skinning machines but also combined conveyorized machines for derinding and skinning.
Cutting machinesAn investment that pays also in small butcheries!
Cutlets, steaks, shredded meat, gyros plates from pork neck cut in even slice thickness, especially during the barbecue season, for cutting neck steaks, an indispensable machine also in specialized butcheries for cutting large quantities. With the ESB SH the workload is enormously eased. The machine can be operated by unskilled workers. The MAJA cutting machines with round knives of the ESB SH series offer an appropriate solution being also worthwhile for smaller businesses and paying off in a very short time.
Flake ice machinesHygienically perfect mincer ice at the touch of a button
When producing sausage for heating in simmering water as well as pickle no producer of meat products can do without flake ice. MAJA flake ice machines deliver any time, easily and at the touch of a button exactly the ice quality that is mixing ideally with the sausage meat during the cutter process and is keeping the temperature at the desired minimum. An additional advantage of flake ice: Offer flake ice for the party service for cooling and presenting effectfully beverages, salads, buffets… Businesses wanting to be on the safe side with hygiene, can have their MAJA flake ice machine equipped with different hygiene options, e. g. with the patented evaporator self cleaning system!
MAJA Flake Ice application butcheries
MAJA Flake Ice used for sausage production: Fleisch Schwamm & Cie mbH in Saarbrücken (Germany) uses MAJA Flake Ice Machines type RVE 3100 together with a flake ice storage silo ITS 3250-90 K for three mincer carts. The ice flakers are equipped with the MAJA-patented evaporator self-cleaning system. That's how company Schwamm makes sure that the flake ice machines are cleaned thourougly at regular intervals, without any manual work. The necessary ice batches are weighed through a platform scale and then charged into the mincer.
Video conveyorized derinding machine SKINNY II
Contents: Safe derinding of flat meat cuts with the conveyorized derinding machine type SKINNY II. The flat and small pieces are put onto the infeed conveyor belt and introduced automatically into the blade system in order to exclude any risk of injury for the operator.
Video conveyorized derinding machine SKINNY II
Contents: Derinding of big round meat cuts with the derinding machine type SKINNY II. The cuts, such as ham, shoulder and pigs' knuckles (Eisbein), can be processed in open version. The conversion from automatic into manual mode is completed within seconds, without the use of tools.
Video membrane skinning machine EASY skinning of loins
Contents: Manual membrane skinning machine type EASY. Application: membrane skinning of boneless loins (lengthwise)
Video membrane skinning machine EASY
Contents: anatomical deboning of the precious meat cuts in their membranes; removing the membranes with the manual membrane skinning machine EASY
Combined derinding and membrane skinning machine ESB 4434 V
Content:Membrane skinning of round meat cuts in open operation with perfect result: No damage to the precious meat, no meat is cut off with the removed membranes! Conversion to automatic operation within seconds, for example for automatic derinding of flat cuts, such as pork belly. In automatic version, flat meat cuts can also be skinned.