MeatMaster II AG improved standardisation for more quality and more profit
Efficiency and cost savings can be found through improved standardisation or production: avoid lean meat give away, reduce the risk of fat fines/fat claims, stop foreign objects getting into the final products.
MeatMaster II series keeps your production close to target and ensures high and uniform product quality.
Leading performance
X-ray technology ensures 100% scanning of all meat passing through the MeatMaster II. The flexible design enables scanning of all types of raw meat in cartons, plastic boxes or loose on the conveyor.
Easy integration and hygienic design
The MeatMaster II is specially designed for easy integration in the meat production environment with innovative features that ensure convenient daily operations. Pre calibration ensures easy start-up, while a cleaning friendly design and special cleaning rack secures leading hygiene standards.
Smart-enabled MeatMaster II secures high performance
MeatMaster II is smart-enabled, giving you the opportunity to receive remote monitoring by a FOSS service technician. Get daily notifications if something needs to be adjusted and regular reports to keep you posted about instrument performance and accuracy.
Partner with FOSS to secure high uptime, high performance and long instrument lifetime with access to local service teams worldwide.
Sample Type
Any type of raw meat, chilled and frozen Packed or loose meat
Individual cuts, with or without bones
Parameters
Fat, weight
Foreign object detection (metal, bone)
Measurement of pork bellies
Technology
X-ray
MeatMaster II versions
MeatMaster II: for all product types
MeatMaster II AG: for after grinder use (loose meat)
MeatMaster II C: for boxed meat and individual large cuts
| Products measured and product presentation: | |
| Products | Natural raw meat, fresh or frozen. |
| Properties | Fat, weight and foreign object detection |
| Meat applications | Placed in plastic trays (without PVC) or cartons or directly on the conveyor |
| Measuring range | 2-85% fat |
| Product temperature | −20 to 35°C |
| Product presentation | Average height of the meat: between 5 and 20 cm.Max. width of boxed meat/meat loose on the conveyor: 57 cm. Min. distance between trays and cartons: 5 cm. |
| Max capacity | Approx. 50 ton/hour depending on application |
| Dimensions (h x w x d) | 2.37 x 2.50/1.581 x 1.22 m (94,8 x 100/60 x 48,8 inches) and requires (w x d): 2.50/1.581 x 2,20 m (100/601 x 88,8 inches) |
| Ambient conditions | ||
| Temperature | Ambient temperature 2-15 °C (max dT/dt 3 °C/3h) (35-59 °F) (max dT/dt 5.5 °F/3h) |
|
| Humidity | Ambient humidity: 5‐95 % RH | |
| Instrument supplies | |
| Electrical supply |
Power supply: 230 VAC ±10 %, 50‐60 HzPower consumption: Max 1200 VA |
| Water supply | Quality Potable water, temperature 8‐15 °C (46-59 °F), maximum pressure 10 bars (140 psi) Water consumption: Maximum 60 l/h (16 U.S.gal/h) Cooling need: 450 W Local water recirculation setup may be considered |
| Pressurised air | Air requirement: Clean dry air at min 2 bars (28 psi)Flow: Approximately 15 l/minute Dew point: Lower than temperature at the MeatMaster II location |
| Waste collection | Drain for water |
| X-Ray | ||
| X-Ray source | Operated at 140 KV and 3 mA | |
| X-Ray emission | MeatMaster is shielded to <1 µSv/hour at a distance of 10 cm and <2 µSv/hour at a distance of 5 cm | |
| X-Ray dosage received by meat | < 0.000005 Gy (Grey) | |
| Instrument management | |
| Networking software | Foss Manager Pro |
