The injector is equipped with multiple independent spring-loaded needle bridges. As meat blocks travel through the injection zone on the conveyor, penetration depth is adjustable and the high-pressure injection pump delivers brine precisely at the programmed injection level. Needles cut off flow immediately upon retraction, preventing surface overflow and waste. Compared with immersion brining, injection delivers the curing solution directly into the inter-fibre spaces, reducing the diffusion distance to less than the diameter of a single muscle bundle — which is the physical reason why processing time drops from days to hours and brine distribution across the cross-section is visibly uniform to the naked eye.

 

 

 

 

During the tumbling cycle, the drum alternates between vacuum (approx. -0.09 MPa gauge), atmospheric pressure, and vacuum again, creating a cyclic pressure variation. In the vacuum phase, residual air pockets within the meat are forcibly evacuated and the inter-fibre gaps expand. During the atmospheric recovery phase, external pressure compacts the fibres again, forcing surface brine deeper into the muscle. This repeated expansion and compression continuously extracts salt-soluble proteins (myosin and actin) from the fibre surfaces into the interstitial spaces, forming a viscous protein exudate. During subsequent thermal processing, these proteins set into a stable three-dimensional network between the meat pieces, improving binding strength, water-holding capacity, and slice elasticity. In addition, the -0.09 MPa vacuum eliminates micro-bubble defects in sliced cooked ham (pin-hole voids visible on the cut surface) and suppresses aerobic microbial growth.

After injection, meat blocks are elevated by a steep-angle conveyor to the overhead automated distribution rail system. The central PLC monitors the real-time status of every tumbling unit (idle, running, nearing cycle end) and instructs the distribution modules to feed meat into the next available unit. Tumblers operate on staggered cycles: while the first is loading, the second is tumbling and the third is discharging. The entire line thus maintains uninterrupted flow, completely eliminating the idle waiting inherent in single-unit batch production.

At the end of the tumbling cycle, a hydraulic lift mechanism beneath the drum raises one end, tilting the drum to a maximum angle of 45°. The marinated meat slides naturally down the inclined surface under slow drum rotation onto a sanitary conveyor below, which feeds directly into the next processing stage — moulding, filling, or blast freezing. The fill level is designed at 60% of total drum volume, ensuring the product has sufficient tumbling space inside while still emptying completely during discharge. No forklifts lifting hoppers, no manual shovelling of meat out of the drum.

All critical structural components — brine distribution manifold, needle bridge, drum drive shaft, hydraulic hinge base, etc. — are produced on Mazak CNC machining centres, ensuring consistent bore-position tolerances and assembly precision. All internal drum and paddle welds are continuously ground and polished to a smooth finish whilst maintaining weld integrity. Every machine undergoes the same no-load dry-run test and full-load factory acceptance test before shipment.

 

 

The complete needle bridge assembly can be removed as a unit; individual needles are extracted one by one for cleaning. The injector's internal pump chamber and pipework support CIP (Clean-in-Place) cycles. The tumbler drum interior is fully welded and ground to a polished finish, leaving no dead zones where meat residue could accumulate. The large drum opening allows personnel to enter for visual inspection and manual deep cleaning. On hydraulic tilt-type tumblers, the raised drum discharge opening faces directly towards the floor drain, allowing high-pressure rinse water to flow straight into the drainage system.

The injector needle zone is guarded by interlocked safety light curtains. Hydraulic tilt mechanisms on tumblers are fitted with safety guarding devices. All rotating parts (conveyor drives, tumbling drums) are protected by interlocked guards. The vacuum system includes detection sensors that trigger automatic shutdown and alarm in case of abnormality. The central control cabinet is manufactured to CE standards and equipped with a lockable main isolator and emergency stop buttons.