Vacuum massager with cooling Ruhle MGR 400 – used
2011 release, very good condition
Description
These machines can mix, knead and massage. The decisive innovation was the use of two counter-rotating blades. Due to this, for example, raw kebabs can be crushed and mixed so that later there are no accumulations of spices. Hams with a high brine content are mixed as quickly as possible. Even in cottage cheese or homemade cheese, an absolutely uniform distribution of spices is achieved due to the constant breaking of lumps. MIKNETUM combines a powerful stirrer and massager. All functions of the machine can be freely adjusted.
In addition to counter-rotating, the blades can also be positioned at different angles to each other in synchronous motion. In this way, for example, large pieces of ham turn over more freely and a better kneading effect is achieved. The cooked spaghetti comes apart gently and even a small amount of spices are distributed evenly. Marinating steaks is also more efficient by changing the position of the blades in relation to each other.
The third option is to rotate the blades in the same direction, but at different speeds. The outer vane rotates at a higher speed, preventing formation in the center of an area where there is little to no movement. This uniform kneading is especially important for ham sausages. Massaging medium-sized pieces of meat is also more efficient and faster. This option can also be used to evenly coat broccoli and cauliflower.
MIKNETUM has all the features of a high-tech tumbler, agitator and kneader. In addition to the cooling system, the machine is equipped with a powerful vacuum system, drives with frequency converters and a new generation computer control system with increased operational safety. The machine is also equipped with a loading device. The two-piece lid design ensures easy unloading and cleaning. The volume of the machine is 900 liters, i.e. up to 600 kg of products can be mixed. Unloading is carried out in 200 liter carts or large boxes. The blades are light and can be removed by one person.
Advantages of a meat massager with cooling
All functions of the Ruehle massager are aimed at one thing: maximum output and first-class product quality.
Massaging with a paddle compared to a traditional barrel has undeniable advantages, consisting in a more intense and at the same time more gentle effect on the product: the entire product receives a uniform and intense massaging effect (no “dead” zones in which the product is not massaged), and in At the same time, an aggressive effect on the product, the appearance of a ritual, and, consequently, the loss of the product are excluded. Also, the rotating blade prevents the product from freezing to the walls (unlike refrigerated barrels), which also significantly reduces losses.
Through numerous experiments and on the basis of world practice, it has been proven that the best connection of liquid with protein occurs at a temperature of 0 to 2 °C. In the Ruehle meat tumbler, both the walls and the bottom are cooled, thereby achieving the fastest and most effective cooling of the product to the desired temperature. At the beginning of the production process, the inner surface of the walls and bottom of the massager has a temperature of -15 °C, which gradually rises to -10 °C. If the product was loaded at 5°C, it will cool down to 0°C in 30 minutes. When the temperature inside the product reaches 0 °C, the cooling is switched off, but since the temperature of the product gradually increases during massaging due to friction, when the temperature rises above 2 °C, cooling is switched on again. Thus,
Temperature control is carried out using a special sensor placed in the wall. The sensor is configured in such a way that it shows the exact temperature inside the meat. That is, if at any moment of production you open the massager and measure the temperature inside the raw material, it will coincide with the sensor readings.
It should be noted that such effective cooling is achieved only in Ruehle massagers. A traditional refrigerated drum will not give such a cooling effect due to its design – only 1/3 of the product will be sufficiently cooled. In addition, in order to enhance the cooling effect, when massaging in a traditional barrel, dormant stages are necessary, when the product is not heated by friction. But at this moment, the product freezes to the walls of the barrel, and also due to this stage, the production time in barrels increases significantly. In massagers without cooling, even if they are placed in a refrigerator, the temperature of the raw materials will not fall below 7 ° C, which adversely affects the quality of the product, since at temperatures above 4 ° C, microorganisms begin to multiply in the meat.
Specifications:
Hopper volume, l: 400
Maximum capacity, kg: 300
Width, mm: 2200
Depth, mm: 1850
Height, mm: 1780-2900
Connected load, kW/A: 12 Weight, kg: 1400
Vacuum depth, %: 0-95
Refrigerant type: R404
Stirrer speed/min: 0-25
