Vacuum massager with cooling Ruhle MKR 150 – used
2015 release
Description
Ruhle massagers can handle even the most difficult tasks.
With their help, the operations of massaging, mixing, marinating, salting meat products, including those with bone, are performed.
direct cooling
A very powerful cooling device directs the cooling directly to the massager’s hopper, which is perfectly insulated on all sides. These conditions allow rapid temperature control and very precise adaptation to all temperature requirements. This allows you
to produce a product of a new, more improved quality.
Convenient computer control
The control panel is easily adjustable to any height of the equipment case, with its help it is easy to manage the process and monitor the operation of the equipment, inform every minute about ventilation, the degree of change, the position of the container.
Mixing and mixing
Automatic container with large diameter, container rotation up to 50 rpm. and gentle mixing with the stirring paddle. All of these best conditions help solve your blending challenges, guaranteeing the best results from seafood to coarse ground beef and more.
Standard container size
There is so much free space under the processor capacity that Euro-boxes of any size and 200 liters. trolleys can be freely installed under them. This allows you to carry out a complete and convenient unloading of the product without falling on the floor. Therefore, boxes and trolleys are installed directly under the equipment, and not in front of it, you can get raw materials directly from the depth of the container without problems.
Mixing paddle
The blade of the massager is shaped in such a way that it has a gentle effect on minced meat and light-sensitive material, with the possibility of revolutions from 1 to 50 minutes, allowing for complete processing of products. This mixing blade does not cause abrasion of the walls of the container.
Automatic movements
The container moves fully automatically or by pressing a button. Not only does this make the job child’s play, but the pre-programmed processes ensure that the work process is going in the right direction. This is very important, because each container position has a different degree of processing.
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 massager, both the walls and the bottom are cooled, due to which the fastest and most efficient cooling of the product to the desired temperature is achieved. 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 core temperature of 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, the cooling is switched on again. Thus, throughout the massaging process, the ideal temperature for the binding of water to the protein is constantly maintained, due to which the maximum possible yield of the product is obtained. 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 core temperature of 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, the cooling is switched on again. Thus, throughout the massaging process, the ideal temperature for the binding of water to the protein is constantly maintained, due to which the maximum possible yield of the product is obtained. 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 core temperature of 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, the cooling is switched on again. Thus, throughout the massaging process, the ideal temperature for the binding of water to the protein is constantly maintained, due to which the maximum possible yield of the product is obtained. When the core temperature of 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, the cooling is switched on again. Thus, throughout the massaging process, the ideal temperature for the binding of water to the protein is constantly maintained, due to which the maximum possible yield of the product is obtained. When the core temperature of 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, the cooling is switched on again. Thus, throughout the massaging process, the ideal temperature for the binding of water to the protein is constantly maintained, due to which the maximum possible yield of the product is obtained.
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.
Hopper volume, l: 150
Maximum capacity, kg: 115
Width, mm: 1200
Depth, mm: 800-1000
Height, mm: 1700-2100
Connected load, V/kW/A: 400/3/16
Weight, kg: 610
Vacuum depth, %: 0-95
Refrigerant type: R404
Stirrer speed/min: 0-50
