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The Townsend QX Coextrusion is an automated process that simultaneously extrudes a continuous flow of meat batter and a thin outside layer of gel, making the casing as the sausage is produced |
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The Automatic Sausage Linker may have been one of Ray Townsend’s most significant inventions. Over the years, they have become more and more sophisticated, and their success has spawned a market for peripheral equipment like peelers, stuffers, link separators and liquid smoke applicators.
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Skinning is where it all began. Ray Townsend invented the first pork skinner in 1946, and Townsend Skinners have lead the industry ever since.
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Meat Harvesting is one of Townsend's advanced technologies. It comprises a group of machines that allow processors to recover tissue left on the bone following manual deboning. The result of this recovery is well-structured, high-quality meat and protein that makes a major contribution to processor profitability.
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Leave it to Townsend to come up with the first real trimming breakthough in many years! Light sensor probe technolgy boosts yields by at least 0.1 percent back-to-carcass weight and reduces blade costs by up to 75 percent.
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First came the low-pressure injector, with small-diameter hypodermic-style needles. Since then, the 1450 Injector has become the an industry standard.
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