Inject Star
Injectors, tumblers, thermal and maturing systems
Meat Processing Equipment
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Red Meat Injector
Inject Star brine injectors for red meat with capacities up to 14,000 kg/h, up to 4 needle heads and manual or computer control.
Poultry Injector
Inject Star injectors adapted for gentle, product-specific injection of whole chickens and chicken parts, with a dedicated poultry option.
Fish Injector
Inject Star injectors for boneless fish and fresh meat, delivering gentle treatment and uniform results at precisely definable injection rates.
Emulsion Injector
Inject Star emulsion injectors for tender, juicy hams: up to 14,000 kg/h red meat or 3,500 pieces/h poultry, injection rates up to 140%.
Massaging Systems and Tumblers
Inject Star massaging systems and tumblers for red meat, poultry, fish and seafood, cooled or uncooled, horizontal or tilting, manual or computer-controlled.
Smoking Units
Doleschal smoking units from Inject Star, built to individual and product-specific requirements for gentle, eco-friendly production of aromatic products.
Cooking Units
Doleschal cooking units from Inject Star: gentle product treatment with minimal weight loss and Delta-T programs with continuous core temperature monitoring.
Intensive Cooling Units
Doleschal intensive cooling units from Inject Star, standalone or combined with cooking, using cold-water showering and/or cold air circulation.
Roasting and Baking Units
Doleschal roasting and baking units from Inject Star with alternating pneumatic air flaps for uniform temperature and colouring; optional steam cooking.
Cold Storage and Post-Ripening Units (FML)
Doleschal FML units from Inject Star for the climatic treatment of sensitive, aromatic premium products, with adjustable temperature and humidity.
Cold Smoke and Pre-Ripening Rooms (FMR)
Doleschal FMR rooms from Inject Star, with or without smoke, where coordinated ventilation and air conditioning deliver exact, predetermined results.