Marel, Stork CORDON BLEU LINE

Molding line for filled products such as
cordon bleu (fresh weight 100gr)
The fresh weight per portion is ± 100 grams.
The main components are 48 grams of ground meat
10 grams of processed cheese 10 grams
of sausage or ham the rest is breadcrumbs

consisting of:
“Risco Brevetti” vacuum filler
Type RS303 (filler-grinder)
with loader for Eurobins
with meat grinder heat (Filler-Grinder),
Type RS 70
BJ 2010

filler-grinder opening 2 filling strips on top of each other of 90 x 5 mm
+
MasterSlice “Marel - Stork”
Type 1511
Slicer for sausage or ham bars caliber 50 mm
+
“Karl Schnell” vacuum filler
Type 596 P 10 SE
Used to fill the processed cheese linked to the Masterfill
+
“Marel” MasterFill
Type MTFU
Takes the processed cheese from the
Karl schnell vacuum filler and portion it
+
“Marel” MasterFormer
Type TA1521
Using virtually no pressure,
the MasterFormer system produces
high quality filled and unfilled products
with a handmade look and retention of
structure and texture of meat mass.
The MasterSlice and MasterFill modules allow solid,
liquid and paste fillings to be added
to the meat mass in the MasterFormer supply line.
The MasterFormer offers a wide variety of
end product possibilities with minimal waste of
ingredients and maximum flexibility,
including cordon bleu or steak haché.

Features :
Ultra low-pressure forming,
to retain structure and texture of meat mass
Fully automatic production of filled
and unfilled products,
with a handmade look
MasterSlice adds cut-to-measure slices of solid
filling to the basic raw material
MasterFill is used to add liquid
or paste fillings
Minimal waste of ingredients
End products can be packed directly
onto trays or, alternatively,
are ready for further processing
Easy to operate and clean