HAM TECHNOLOGY

Cured ham presses

Ham, once pressed, gets a great finishing appearance due to the uniform thickness of all its parts.
Furthermore, the parts opened to remove the bones get completely closed and remain together again, which means a complete advantage of the ham, without any waste.
This way, when it is cut with the cold meat cutting machine, the slices are all uniform, with a great appearance quality, from the very first slice to the last one.
This pressing system is also a solution to the leak of air in the vaccum-sealed bags produced by the ledges of the ham because its gets completely flat, uniform hams without ledges.

2320x1820x750 mm.
1250 kg
  • The mould is adapted to the customer’s needs.
  • Working pressure depending on the needs.
  • Electro-hydraulic pneumatic machine programmed by the means of an automaton.
  • Selection of ham pressing time.
  • Counter of pressed pieces.
  • Stainless steel. AISI 304.
  • Stainless steel. AISI 304 moulds.
  • Pressure regulator.
  • Hydraulic pressure: 150 Bar.
  • Air pressure: 6 kg.

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