• Line design and complete ham lines and cooked muscles industrial plants

• Analysis and development of:

• Unfreeze by water, air or mechanic
• Merma's control
• Brine's preparation
• Injected and tenderizing
• Massaging
• Inlay and clipping or thermoforming
• Moulding: manual, automatic, ergonomic
• Cooking: steam, inmersion, shower, graded temperatures
• Cooling: air, water, brine
• Mould removing: manual, automatics
• Pasteurizations
• Labeling, packing and palletizing: manual, automatic

• Complete lines audit and managment control