PROVISUR Technologies highlights versatility and performance at ProPak Asia

The Lutetia Tumbler is suitable for defrosting, smoking and curing fresh meat products such as chicken breast, beef or any pork pieces

Provisur will showcase new applications at PROPAK Asia from 12-15 June. With a mix of rotation, belt and pressing technology, the Provisur portfolio provides separation systems for the processing of meat, poultry, and other raw materials such as potatoes, fruit, and vegetables. The broad range of applications all have one thing in common: separation of bone fragments, sinew, cartilage, and other material.

Provisur will thus present the Barracuda 820 at ProPak Asia. The screw and filter technology of this system features a simple operational mode and ensures low maintenance costs while at the same time maximising yield and preserving a low calcium level. Its feed screw system, characterized by low RPM and single-screw technology, is designed for gentle processing of products. Suitable for more delicate products, the Barracuda minimises waste and maximises resource efficiency.

Provisur’s Barracuda can be configured for diverse applications. Likewise, its vane pump processes bone waste and separates meat and fluid products, maximising every resource.

The Lutetia Tumbler T40, on the other hand, has a capacity of up to 1,200kg for defrosting, smoking and curing fresh meat products such as chicken breast, beef or any pork pieces. The Lutetia steam-vacuum process saves defrosting time and improves yield, while the gradual low-pressure injection of steam under vacuum hastens the thawing process without the risk of cooking the product surface. Frozen blocks are gradually separated and reach uniform temperatures through tumbler rotation. In addition, Lutetia has developed a technology using straight injection of smoke into the tumbler with or without drying function of the meat type.

Provisur’s PROactivation technology is a method that produces cured meat and dry products in a shorter amount of time. While conventional methods for products such as air-dried ham, black forest ham, pancetta and more, require three to 12 months of maturing and drying, the entire process can be shortened to about two to four weeks with the PROactivation technology.

Meanwhile, the NovaMax 400 is a versatile machine for small to medium-sized businesses. It forms a wide range of burger styles and can also be used for chicken nuggets, alternative proteins, petfood products, and more. It can produce many different shapes as desired by the producer. Due to a fast and easy mold plate exchange, adapting the machine from nuggets to burgers, for example, is an efficient and time-saving process.

The NovaMax features a hydraulic compression system that enables precise control of product flow during each filling cycle. This assures accurate fills, consistent weight control and uniform shaping: chicken nuggets are well formed and beef burgers are manufactured precisely with or without paper. The feed screw prevents tumbling or overworking and preserves the texture of each product. A single vertical plunger operates one-on-one for large volume patties, but also handles several fillings for smaller patties and nuggets.