Tomra FatScan

Posted in Fat Analysis, Tomra

Overview

TOMRA FATSCAN: IN-LINE FAT MEASUREMENT
TOMRA’s new FatScan fat analyzer allows for the continuous analysis of meat to precisely determine its fat content. This functional and compact machine can be easily integrated in production lines and is specifically designed to assist smaller meat processors in delivering a consistent and uniform product.

The innovative FatScan can analyse both fresh and frozen meat and it measures fat in real-time, delivering highly accurate and consistent results. The hygienic and robust analyser penetrates deeply into the meat, and measures across the full 500 mm width of its conveyor belt.

The design is open, so all surfaces can be visually inspected and sanitized, using high pressure water.

The FatScan is able to analyse up to 7 tons of meat per hour, making it an ideal choice for small and medium size processors.
This, along with the consistent end product quality and savings generated through reduced lean give-away, helps you to drive up your profits.

Working Principle

KEY FEATURES- SENSOR TECHNOLOGY
The TOMRA FatScan analyser applies unique interactance spectroscopy technology which measures VIS-Near Infrared light that has penetrated deep into the meat before it is analysed. This feature allows both fresh and frozen food products to be analysed at very high accuracies and capacities.
As the full width of the belt is scanned, and combined with the information from the integrated weigh cell, real-time measurement of the entire product is possible.

Applications

The Tomra FatScan is the perfect match for smaller and midsize producers of sausages, burgers patties or ground meat. The machine analyses trimmings and ground meat, and calculate the fat percantage of all incoming meat (trims). It can be placed behind any grinder or flaker, controlling the process in real-time reducing lean giveaway to a minimum.

Ground Meat: fresh and frozen meat, of any grind size, and mechanically separated meat

Diced Meat: used for better blending of trim meat or as the initial step in some dried sausage production processes

Small Trim: standardization of small trim without grinding or dicing

Benefits

Consistent end product quality
Large savings in reduced lean give-away
Smarter purchasing through quality control of raw materials
Reduce human and sampling errors
Full quality trace ability and documentation of batches
Increased throughput

Technical Specification

Product Information