Industrial Brine Injector
The BIN-001 industrial brine injector injects brine, marinade, or curing solution into beef, pork, chicken, and fish to add flavor and increase yield by 8-20%.
Feature
- BIN-101 Compact — 50-100 kg/batch: 24 needles. Small delis, restaurant chains. 0.55 kW.
- BIN-001 Standard — 150-300 kg/batch: 48 needles. Mid-scale meat plants. 1.1 kW.
- BIN-201 Industrial — 400-500 kg/batch: 80-160 needles. High-volume bacon and ham lines. 2.2 kW.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Brine Injector. Ask us for real production photos matched to your exact product and capacity.
7 * 24 Support 
Remote Support 
Global CoverageParameters
The BIN-001 industrial brine injector injects brine, marinade, or curing solution into beef, pork, chicken, and fish to add flavor and increase yield by 8-20%. Variable-frequency drive, removable needle heads, and automatic needle protection — essential equipment for ham, bacon, and corned beef production lines.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| BIN-101 Compact | 50-100 kg/batch | 24 needles. Small delis, restaurant chains. 0.55 kW. |
| BIN-001 Standard | 150-300 kg/batch | 48 needles. Mid-scale meat plants. 1.1 kW. |
| BIN-201 Industrial | 400-500 kg/batch | 80-160 needles. High-volume bacon and ham lines. 2.2 kW. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Ham, bacon, and poultry marination lines injecting brine for a consistent cure and yield. For the full range, see the processing hub.
FAQ
Match the machine to product per batch. The compact unit carries 24 needles for 50-100 kg batches, the standard 48 needles for 150-300 kg, and the industrial 80-160 needles for 400-500 kg bacon and ham lines. Higher needle counts spread the same injection over more entry points, which gives a more even cure on large muscles.
Purge needles with compressed air after every batch, a 15-second cycle, and do a full needle removal and soak every 4 hours for deep cleaning. Clogged needles are the top cause of uneven injection, and they come from protein setting in the needle bore. The needle heads are removable by design, so the deep clean is minutes, not a teardown.
Yes, with the wide-bore needle option, 3 mm against the standard 1.5 mm. Suspensions with particles will block standard needles, so specify the wide-bore setup when your recipe includes garlic bits or herbs. Straight brines run on standard needles. Tell us the recipe list and the machine ships with the right needle configuration.
Automatic needle protection is standard on all models: needles retract on contact with bone instead of bending. That is what makes bone-in products practical on an injector, and it removes the bent-needle replacement cost that manual machines carry. Bone-in legs and shoulders inject at the same pass speed as boneless cuts.
Injection pushes brine into solid muscle in seconds and is best for hams and bacon. Vacuum tumbling massages brine into meat over 30-60 minutes and suits whole-muscle and poultry programs. They compound rather than compete: injection delivers an 8-15% yield lift, tumbling adds another 5-10%, and many plants run inject first, tumble second for 15-25% total.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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