• Audiotronics 210 Manual Meat Maker

Southern California Joint Pole Committee Routine Handbook Template. Find best value and selection for your Audiotronics 218 MF Series. Aug 19, 2012  Slicing product on a early 1940's Hobart Slicer. How to build your own swimming pool. All process, step by step (in only 30 minutes).

Fill the water pan to within 1 inch of the top with water or marinade. Add wood chunks or chips to the coals and allow the smoker to heat up to 210 to 250 degrees.Place the meat on the cooking grills and set the grills in the smoker. Arrange the meat in a single layer with spaces between each piece.Check the charcoal and water at least every 2 hours. Keep the temperature in the ideal range of 175 to 250 degrees at all times and keep at least 3 inches of water in the pan.

Regulate the smoke and temperature by adjusting the vents and doors.Check for doneness using a meat thermometer. Most meats will be pink near the inner surface from the slow smoking process, so don't judge by color.

With the inclusion of MAJA’s FP 240 volumetric portioning machine, Marel now has the most extensive selection of volumetric machines on the market with a range of solutions from small processors to fully automated high-volume processing lines. Flexible, volumetric portioningBoth the and are designed to cut boneless non-frozen meat into fixed-weight portions of uniform shape.Marel built the V-Cut 160 for small to medium-sized processors. Thanks to its symmetric build, the V-Cut 160 is conveniently operable from either side. Available with an in-line portion take-away or a 90-degree conveyor, with an exit to the left or right, the design of the V-Cut 160 maximizes flexibility.

Marel's V-Cut 160 is also available with an exit to the left or right. Optimal product presentationThe V-Cut 200 delivers single portions for direct packing, flattening, process weighing or shingled portions for automatic or manual packing. The V-Cut 200 is best-in-class for forming odd shaped muscle portions such as prime beef steaks. Simply load crust frozen boneless meat into the V-Cut 200’s expanded opening where the unique side press forms the meat into a uniform shape for cutting that results in exceptional accuracy in weight and thickness. Variety of cutting possibilitiesMarel’s volumetric portion cutters provide a wide selection of cutting possibilities to suit a variety of processing needs—from portions and butterflies, to cubes and strips. Easily changes cuts by swapping out the portioning plate or template set. The V-Cut 160 and V-Cut 200 can singulate portions for subsequent processing or shingled portions for direct tray packing and works with boneless meats including the most common pork, beef and turkey breast cuts.

Audiotronics 210 Manual Meat Maker

Key benefits. Exceptional fixed weight cutting accuracy.

Uniform shaped products. Shingled portions for automatic tray packing. Intuitive and easy-to-use.

Hygienic design.