If you are a meat & poultry processor mixing brines and marinades, the RXRS is for you. It easily handles thicker products, tougher clean label ingredients and rigorous washdown environments. It disperses 100% powder in under 10 minutes. No more fisheyes or clogged injectors! Less heat input Higher flow rates Lower energy consumption Less maintenance
Read More...Written by Allen Dawson, Meat & Poultry Market Manager Today in meat & poultry plants, ingredient labels for brines and marinades typically list water, salt and phosphates, etc. Since water is such a large part of the finished product, plants must check its quality. For any marination system to work well, the water must be
Read More...The needs of our mutual customers (consumers) constantly evolve. Between soy allergies and the demand for less “ingredients” in our protein products, other methods are being employed to ensure our meat, poultry and seafood products retain moisture to enhance mouthfeel and flavor. Ingredients that are popular in other processed foods are starting to be utilized
Read More...Did you know about our Quickship program? Rotosolver RXRS orders ship within two weeks of receipt! Contact us to get started! If you are a meat & poultry processor mixing brines and marinades, the RXRS is for you. It easily handles thicker products, tougher clean label ingredients and rigorous washdown environments. It disperses 100% powder
Read More...No matter what, you eventually need a replacement motor for your process equipment. A very important thing to consider is the weep holes on new motors. Most washdown duty motors, whether stainless steel or white epoxy coated, have weep holes that are designed to allow condensation that collects inside the motor to drain out. Most
Read More...Do you need an agitator in a hold and saddle tank or in bins and combos where your brine and marinade is held? As mentioned in previous issues, newer ingredients like soy, starch and carrageenan do not dissolve but soak up water and the other ingredients and once fully “hydrated” are heavier than water. Left
Read More...Over the years, brine and marinade ingredients have evolved. Starches, carrageenans, and soy proteins are more common today. They tend to be harder to fully dissolve and increase viscosity levels. When brine and marinade ingredients were typically just made of a water, salt and phosphate mix, original Admix powder induction systems equipped with eductor technology
Read More...Reducing entrained air in your brine and marinade is key to maintaining quality product that is consistent. In an earlier issue, we talked about ways to do that in piping connections. Something that we see in many plants is customers recirculating brine and marinade and transferring it to hold tanks with little regard for foaming.
Read More...Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Admix was the first manufacturer to introduce stainless steel drive mixers to the Meat, Poultry and Seafood processing industry back in 1991. We’ve gained exceptional knowledge along the way! Today we continue our tradition of innovation and sharing
Read More...Mixing Your Way to Better Yields and Less Line Downtime – Our Meat & Poultry Blog Series Process Improvement Tip – Water Quality Hard water can severely hamper certain brine / marinade ingredient’s ability to completely dissolve or hydrate. This has a large impact on yield causing purge, weeping and in severe cases, clogged injector
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