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JM-301

Meat-Bone Separator

Main Benefits

  • Superior product quality.
  • Product free from bones and skin.
  • Hightest yield.
  • Economical and profitable process.
  • Revaluation of lower quality meat.
  • Stainless Steel.

This machine processes...

Products from different industries:

Fish & seafood, meat, poultry and fruit & vegetable.

The JOSMAR JM-301 Meat-bone separator machine has been specially designed for the gentle separation of fish flesh from other hard tissues such as spines, cartilage, skin, etc, while preserving the organoleptic properties of the muscle.

Efficiently processes products from different industries:

Fish & seafood:

    • Natural fish: fish fillet with and without skin; pieces of fish flesh with bones; whole central bone and pectoral and caudal fin.
    • Cooked fish: It is used to separate the bones that are mixed with the trimming cuts that are generated in the process of cleaning the cooked fish in the tuna and pelagic fish canning industry.
    • Crustaceans: It separates the meat from the shell of crustaceans (shrimp, prawn or crabs), both raw and cooked.

Meat & poultry:

    • Beef, pork, rabbit and chicken: lean meat is easily separable from tendons and bones. The machine can process delicately: shoulder, leg, trimmings, shin, bacon, liver, skins, ribs, backbone, flat bones.

Fruit & vegetables:

    • Ideal for extracting pulp from fruits and vegetables such as avocado, bananas, strawberries, kiwi, apples, pineapples, garlic and potatoes and separating it from the skin.

 

MAIN FEATURES:

    • A high-quality final product is obtained, maintaining all the organoleptic and nutritional properties, suitable for use in different food products.
    • Up to 3 drums available with different hole diameter.
    • Manufactured in Aisi-316 stainless steel and corrosion-resistant materials.
    • Easy maintenance and cleaning.
    • Operators: 1 person.

 

  • A flexible pressure belt transports the product to a rotating drum made of perforated stainless steel sheet.
  • The particles of the softest tissues: fish flesh, or shrimp meat, are gently pressed through the holes of the drum, retaining all its organoleptic properties and texture.
  • The harder and more fibrous particles such as tendons, cartilage, skin and bones remain outside the drum, on the belt.
  • The texture and granulometry of the final product are determined by the raw material and the hole diameter of the selected drum.
  • According to the customer’s needs, three different types of drums can be supplied with different separation hole diameters, depending on the type of final product and the production required.
  • The obtained product can be transformed into high-quality products.

 

JM-301 MEAT/BONE SEPARATOR
Throughput rate:500 kg/hour of raw material.
Operators:1 person.
Drum holes diameter:3, 5 and 8 mm.
APPROX. DIMENSIONS
Measures (LxWxH):1370 x 845 x 1200 mm.
Packaging (LxWxH):1400 x 1000 x 1600 mm.
Net weight:271 Kg.
Gross weight:390 Kg.
MATERIALS
Housing and structure:Aisi-316 stainless steel and corrosion-resistant materials.
CONSUMPTION
Machine driveElectric gear motor.
Total power:1,5 kW.
ELECTRICITY3x400V+N+PE/50Hz
Yield and efficiency:It depends on different factors as: product type, drum holes diameters, in-feed device, material pre-treatment (e.g degree of pre-grinding), feeding temperature, selected pressure level, etc. The values of each application can only be determined through a customized test with the machine and the product that the customer would like to process.

DEMO VIDEO

FILES DOWNLOAD

  • Technical Datasheet

FINAL PRODUCT

DIMENSIONAL DRAWINGS

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