Equimex is proud to announce, that it has acquired a SPECTACULAR NEW way to inject brine into meat, without use of any needles.
The Equimex FlavorJet will be World Wide introduced at the IFFA Show in Frankfurt. Please feel fee to visit our booth.

The FlavorJet uses High Pressure to evenly “injet” the little cavities in between the cells in the meat. Therefore, the meat can pick up
more brine, without the hassles of blisters of brine in the meat. Pictures below show the big differences and advantages over needle injectors.

Another big advantage is that the  FlavorJet system can do whole chicken or whole legs in-line, and at speeds up to 12,000 per hour.
The system can be used on bone-in as well as boneless products thereby offering many unique product possibilities not typically
available with conventional needle injection systems.

The In-line Equimex FlavorJet system and samples of the dramatic results that can be achieved are shown below:

FlavorJet advantages:

1. It can inject very accuratly to a required weight.
2. All of the advantages and synergies that come with Thickeners in meat can be used.
3. You can use new types of Brine, Marinades and Sauces.
   This will lead to completely new products (e.g. in tests, a crème sauce was injected in a Turkey breast at 100%).
4. Products can be injected accurately at the required spots and at any angle.
5. Less dripping from sliced or vacuumed products, because of more effective water binding.
6. Higher yield is possible completely without any Phosphates added.
7. More tender end products.
8. Dramatically higher “Injetion” volumes in one run.

Typical tests with chicken show the following results: