Inox Meccanica has recently expanded its product lineup with the introduction of the innovative PIC LOMO. This addition complements its existing array of machines designed for the automatic pressing, forming, and stuffing of meat in meshes and casings, alongside a comprehensive series of industrial washing equipment.
Among its automatic stuffing machines, the standout model is the PIC 99 BCE, which stands for automatic pressing, stuffing, and clipping machine. The PIC 99 is specifically engineered to fill whole muscle cuts, catering particularly to traditional Italian specialties such as coppe, pancette, bresaola, prosciutti, and lonze, and can additionally be configured for roasting applications.
Conversely, the PIC LOMO has been meticulously developed to meet the unique demands of the Spanish market, focusing on the stuffing of lomo. This traditional sausage is produced extensively using meat from the Iberian breed or Duroc, making it a staple in Spanish food manufacturing.
Currently, Spanish producers rely on semi-automatic machines for filling lomo. This is primarily due to the delicate nature of the anatomical part involved; excessive pressure during the stuffing process can lead to cracks in the muscle tissue, which poses a risk of infiltration during the curing phase, ultimately resulting in defects in the finished product.
To fully automate this intricate process while preserving meat quality, Inox Meccanica has designed and patented a pioneering machine. This innovative device replicates the manual techniques currently employed by operators using traditional machines, significantly enhancing efficiency without compromising quality.
