We’ve written this article to make using our DFC Line chicken and meat shredding machines even easier and more productive.
Our machines can shred a number of products (chicken, pork, beef, fish, etc.) continuously. This is a huge advantage, as you can use the equipment for a variety of different products.
For the best use, it’s best to shred the same product in larger quantities at once than in smaller quantities with more than one product.
For example, it’s preferable to make 500 kilos of chicken one day and 500 kilos of pulled pork another day than 250 kilos of chicken (on the first and second day) and 250 kilos of pulled pork on the first and second day.
Making a larger quantity of products at once will help optimize production even more for two reasons: cooking times vary from product to product, so there would be easier standardization when cooking the same product. And the number of cleanings required will also be lower.
The fat in a protein serves as a glue between the fibers that won’t allow our system to work properly, since our system has the functionality of separating the fibers of the meat.
Therefore, the points that have fat in them will have problems achieving the perfect shredding. The best thing is to remove as much fat as possible before taking it to our equipment, this will guarantee the best possible result for all the meat. Another option is to cook the meat to the point where the fat begins to melt, so it won’t be able to hold the fibers together in the shredding process.
After passing through our shredding system, the bone will break down and then mix with the shredded meat in very small pieces. As a result, post-separation of the bone will be much more difficult and time-consuming than if it had been separated beforehand.
The cooking time is the main point that will influence the quality of the final shredded meat. We have suggested cooking times for different products in this article here, but you can and should carry out tests with shorter cooking times (and even different techniques).
This is important if you want to reach the optimum point between the quality of the sausage and the yield of the product. With less cooking time, the product will lose less weight, but the shredding won’t be as good. However, this “not so good” may already be enough for what you need, so the product will yield more.
Let’s consider shredded chicken breast. When cooked for two hours in hot water, it loses around 35% of its weight. If the cooking time was one and a half hours, this loss would drop to 30%. If in an hour and a half the result meets the quality you are looking for, for a ton you would be increasing the yield by 50 kilos.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
