1. Working Principle
The industrial brine injector adopts high-pressure circulation and one-way needle injection technology, realizing efficient, uniform and rapid meat curing. First, the prepared curing brine is stored in a sealed food-grade stainless steel tank, kept at low temperature to ensure food safety. Then, the high-pressure pump provides adjustable stable pressure to deliver the brine to the needle assembly. When the meat is conveyed forward by the speed-regulating conveyor belt, the dense injection needles move up and down periodically, piercing into the meat tissue. At the moment of piercing, the one-way valve on the needle tip opens, and the quantified brine is injected into the muscle fibers. When the needles lift, the one-way valve closes immediately to prevent liquid backflow and meat residue leakage. The redundant brine is recycled, filtered and reused through the circulating system, saving materials and ensuring hygienic production. By adjusting pressure, conveyor speed and needle frequency, it can adapt to various meats and achieve precise injection control.
2. Structure Advantages
- Hygienic & Durable Structure: Full food-grade stainless steel body, corrosion-resistant, easy to clean and disassemble, in line with international food hygiene standards, ensuring long service life.
- Stable High-Pressure System: Equipped with high-quality hydraulic/pneumatic pump, adjustable pressure range, stable output, suitable for boneless, bone-in, lean and fat meat processing.
- Anti-Blocking Needle Assembly: High-density stainless steel needles with built-in one-way valves, anti-blocking, anti-leakage, ensuring smooth liquid delivery and uniform injection.
- Intelligent Control: Simple electric control panel, easy to set injection pressure, conveyor speed and needle depth, convenient for operators to operate without professional training.
- Circulation Filtration System: Recycles redundant brine, filters impurities and meat residues, reduces material waste and maintains brine cleanliness.
- Wide Application: Suitable for pork, beef, lamb, whole chicken, duck, seafood and various bone-in/boneless meat products, meeting different processing needs.
3. Technical Parameters
Parameter Name | Specification |
|---|---|
Injection Pressure | 0.1-0.9 MPa (adjustable) |
Injection Rate | 5%-30% (adjustable according to meat type) |
Needle Quantity | 24/36/48/60 pcs (customizable) |
Conveyor Speed | 0-5 m/min (stepless speed regulation) |
Brine Tank Capacity | 50-200 L (customizable) |
Power | 2.2-5.5 kW |
Voltage | 220V/380V (customizable according to region) |
Machine Size | 1800×800×1500 mm (customizable) |
Weight | 200-500 kg |
Material | 304 Stainless Steel |
4. Common Faults & Troubleshooting
Common Faults | Causes | Solutions |
|---|---|---|
Low injection pressure, insufficient output | Blocked needles/filter, insufficient hydraulic oil, pipeline air leakage, high brine viscosity | Clean needles and filter; refill hydraulic oil; seal pipe joints; adjust brine formula |
Brine leakage & backflow | Damaged one-way valve, worn needle, excessive pressure | Replace valve/seal; inspect and replace needles; lower injection pressure properly |
Frequent needle blockage | Brine impurities, undissolved additives, high brine concentration | Add multi-stage filtration; fully dissolve additives; filter brine before use; clean needles after shift |
Unstable conveyor belt | Motor failure, belt deviation/wear, foreign matter stuck | Check motor; adjust belt tension; clean roller sundries |
Uneven injection amount | Blocked individual needles, uneven pipeline pressure, uneven meat placement | Check each needle; calibrate system pressure; standardize feeding |
Abnormal operation noise | Lack of lubrication, loose parts, pump failure | Add food-grade lubricant; fasten parts; inspect and maintain pump |