The most powerful and largest member of the BAADERING technology machine family – the BAADER 608 takes this technology to the next level. Thanks to its improved design, this machine is the most innovative and hygienic of its kind. It sets new standards for food quality, value creation and process reliability. At the same time, it raises the benchmark for hygiene and food safety as well as being the most user-friendly machine of its kind.
BAADERING is an internationally recognized process of separating soft and solid components, elevating the value of the product at the same time. This technology helps produce the highest quality ground meat-free of bone, cartilage and sinews, ensuring the highest possible yield. Not only is the complex process of BAADERING a significant time-saver, it also provides decisive advantages to the quality of the processed goods.
“BAADERING is for everyone wanting more: more food quality, more value creation and more process reliability”
BAADERING of various meat materials allows for an optimally sorted product, close to tendon free and free from bone and cartilage, while preserving the muscle fibre structure. The highest quality muscle meat is refined by this process is also referred to as baadered meat or BAADER meat.
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