Product Name: Industrial Red Meat Saline Injector ZN-120 | Multi-Needle Brine Injector for Beef, Pork & Lamb
Product Overview:
The ZN-120 Industrial Red Meat Saline Injector is a high-performance brine injection system engineered specifically for processing red meats—beef, pork, and lamb. Designed to deliver precise, uniform injection of brine, phosphates, tenderizers, and marinades, this machine significantly reduces pickling time while enhancing meat flavor, tenderness, and overall yield.
With a production capacity of 1500-2500 kg per hour and advanced features like PLC touchscreen control, pneumatic bone-sensing needles, and a self-cleaning brine system, the ZN-120 is the ideal solution for medium to large-scale meat processing facilities seeking consistent quality and maximum efficiency.
Key Features & Benefits
| Feature | Benefit |
|---|---|
| High Capacity (1500-2500 kg/h) | Processes large volumes of red meat quickly, ideal for industrial beef, pork, and lamb processing operations. |
| 120 Precision Injector Needles | Wide needle array ensures complete and uniform brine distribution across the entire product, improving flavor consistency and yield. |
| Pneumatic Bone-Sensing Needle System | Unique pneumatic spring design causes individual needles to stop advancing upon contact with bone (adjustable pressure). Protects needles from damage and prevents bone fragment contamination. |
| Intelligent Needle Activation | Needles inject only when fully penetrated into the product. Non-injection when retracted prevents brine spray and waste. Complete feet hold product steady during needle retraction. |
| PLC Programmable Control with Large Touch Screen | User-friendly interface allows precise adjustment of injection rate, stepping speed, stepping distance, platen gap, and injection pressure. Store multiple product recipes for quick changeover. |
| Multi-Stage Brine Filtration System | Tertiary filtration ensures brine cleanliness, preventing needle clogging and ensuring consistent injection quality. |
| Easy Needle Maintenance | Each needle can be individually and easily reassembled. Built-in special device quickly unblocks any clogged needles without tools. |
| Integrated Brine Mixing & Optional Cooling | Mixing device in brine tank keeps solution uniform. Optional cooling system maintains optimal brine temperature for meat quality. |
| Full SUS304 Stainless Steel Construction | Entire machine built from food-grade stainless steel, ensuring durability, corrosion resistance, and compliance with HACCP standards. Easy to clean and sanitize. |
| Adjustable Parameters for Different Meats | Injection pressure and rate can be fine-tuned based on meat size, type (beef, pork, lamb), and tissue structure for optimal results. |
| Demountable Driving Chains | Chains can be easily removed for thorough cleaning, maintaining strict hygiene standards. |
Technical Specifications
| Parameter | Specification |
|---|---|
| Model | ZN-120 / HMYSZS-120 |
| Production Capacity | 1500 - 2500 kg/hour |
| Power | 8.6 kW |
| Injection Rate | 30-50% per cycle (adjustable) |
| Number of Needles | 120 |
| Injection Speed | 12-30 strokes/min (adjustable) |
| Injection Thickness Range | 30 - 190 mm |
| Machine Weight | 1500 kg |
| Overall Dimensions | 2210 × 1540 × 1800 mm |
| Control System | PLC with Large Touch Screen |
| Brine Filtration | Tertiary Filtration System |
| Brine Tank Features | Mixing Device (Standard), Cooling System (Optional) |
| Construction Material | SUS304 Stainless Steel |
| Compliance | HACCP Standards |
How It Works
The ZN-120 Industrial Red Meat Saline Injector operates through a sophisticated yet reliable process:
Loading: Red meat products (beef brisket, pork shoulders, lamb legs, etc.) are placed on the continuous conveyor.
Intelligent Injection: As meat passes under the needle head, the pneumatic system activates—needles inject brine only when fully penetrated. The unique bone-sensing mechanism protects needles when encountering bone.
Parameter Control: The PLC system precisely controls stepping rate, distance, platen gap, and injection pressure based on pre-programmed recipes for different meat types.
Brine Management: Clean brine is delivered through the tertiary filtration system. Excess brine is recirculated, with continuous mixing and optional cooling maintaining optimal solution quality.
Discharge: Injected meat exits, ready for tumbling, cooking, freezing, or further processing.
The result is perfectly injected red meat with:
Uniform flavor distribution throughout each cut
Enhanced tenderness and juiciness
Increased product yield (30-50% injection rate)
Reduced pickling time from days to minutes
Consistent quality across all production batches
Applications
This industrial saline injector is specifically designed for:
| Meat Type | Applications |
|---|---|
| Beef | Brisket, roasts, steaks, corned beef, pastrami |
| Pork | Hams, loins, shoulders, bacon, chops |
| Lamb | Legs, shoulders, racks, chops |
| Veal | Cutlets, roasts, specialty cuts |
Ideal for producing:
Whole-muscle injected meats
Marinated roasts and steaks
Cured and smoked products
Value-added retail cuts
Food service portioned meats
Why Choose the ZN-120 Saline Injector?
| Advantage | Detail |
|---|---|
| Red Meat Specialization | Unlike general-purpose injectors, the ZN-120 is optimized for red meat characteristics—handling varying thicknesses, bone-in products, and dense muscle structure. |
| Superior Yield & Quality | Achieve 30-50% injection rates with uniform distribution, maximizing profitability while ensuring excellent eating quality. |
| Bone-Sensing Technology | Pneumatic needle protection system extends needle life and prevents bone contamination—essential for bone-in ham, pork shoulder, and rib products. |
| Hygienic by Design | Full stainless steel construction, demountable chains, and smooth surfaces make cleaning thorough and efficient. Meets HACCP requirements. |
| Operator-Friendly | Large touchscreen PLC with recipe storage simplifies operation and reduces training time. Easy needle maintenance with built-in unblocking device. |
| Reliable Performance | Built for continuous industrial operation with durable components and advanced brine filtration to prevent downtime. |
Integration with Red Meat Processing Line
The ZN-120 integrates seamlessly with other equipment in your red meat processing line:
| Upstream Equipment | Downstream Equipment |
|---|---|
| Deboning & trimming lines | Vacuum tumblers/massagers |
| Meat portion cutters | Cooking/smoking ovens |
| Inspection tables | Freezing tunnels |
| Packaging lines |
Frequently Asked Questions
Q: Can this machine handle bone-in red meat products?
A: Yes. The pneumatic bone-sensing system allows individual needles to stop upon contact with bone, making it ideal for bone-in hams, pork shoulders, and rib products.
Q: What is the maximum injection thickness?
A: The machine can accommodate product thickness from 30mm up to 190mm, suitable for whole muscle cuts and roasts.
Q: How easy is it to change between different meat types?
A: Very easy. The PLC touchscreen allows you to store and recall recipes for beef, pork, lamb, and different cut types—adjusting all parameters instantly.
Q: How do I unblock clogged needles?
A: The machine includes a special built-in device that quickly unblocks needles without removal. Needles can also be individually disassembled for thorough cleaning.
Q: What brine solutions can be used?
A: The ZN-120 handles saline solutions, phosphate blends, tenderizers, marinades, and curing brines. All contact parts are corrosion-resistant stainless steel.
Q: Is cooling system necessary?
A: For warm environments or extended production runs, the optional cooling system helps maintain optimal brine temperature (typically 0-4°C) to ensure meat quality and food safety.
Contact Us
Ready to enhance your red meat processing with the ZN-120 Industrial Saline Injector? Contact our team today for technical specifications, pricing, or to schedule a demonstration.
Website:www.qdhaimo.com
Email:sales@qdhaimo.com
Cell&Whatsapp:+8618661893957
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