Bridge offers food processors a variety of long-lasting, simple-to-use and easy-to-maintain machines. Every model in the lineup is built to exact standards using tried-and-true designs to help processors increase their efficiency and product quality. Today, we’re going to look at the further processing solutions that are designed specifically for whole proteins, e.g., pork belly, chicken breasts and steak.
Bridge Solutions Introduction
Bridge Solutions was founded in 1956. Since its inception, customers have come to value Bridge products because they are extremely durable and last a very long time. They require very little maintenance, and what little service they need can be done easily and in a matter of minutes. They are also made fairly simple, which means there aren’t a lot of parts that can malfunction or break down.
The designs might be simple, but they’re tried and true and put to the test regularly at hundreds of food processors. In addition to their durability and ease of service, Bridge machine users appreciate how mobile the products are, especially the whole-protein processing solutions discussed below. Often, processors don’t need to tenderize or otherwise process whole proteins every day or every shift. The Bridge products feature wheels, so processors can quickly and easily move the machine out of the line until needed again.
In addition, all Bridge protein solutions feature VFD controls that allow users to quickly and simply control the conveyor and blade speeds. This, combined with the easy-to-remove blade constructions, also makes it easy for processors to switch from one protein to another.
Now, let’s delve deeper into the whole protein processing solutions.
Tenderizers
CC Series – Con-Vey Cuber
The Con-Vey Cuber has top and bottom knife shaft assemblies (KSAs). As the protein is conveyed through the machine, the KSAs quickly spins and punches into the meat. When it exits the machine, it is extremely tender and will more readily soak up seasonings and spices. The Cuber is a one-pass machine and is available up to 40” wide. In total, it can process up to 15,000 lbs. of meat per hour.
CS Series – Cross Tenderizer
Whereas the Cross-Cuber only had one set of KSAs (top and bottom), the Cross-Tenderizer has three sets that are spaced up to 18” apart. As the protein travels through the KSAs, it gets turned and sliced by the blades. This ensures maximum tenderization, which is ideal for foods like chicken-fried steak, e.g., tougher cuts that will then be breaded or wrapped around a filling. The extra tenderization also helps the cut of meat absorb marinades, spices and batters better.
Flatteners
TR Series Flattener
The TR Series Flattener is a machine that truly has no equal. While other flatteners (including Bridge’s own Pound-O-Matic below) use plates that compress the protein, the TR Series Flattener features 12 sets of rollers. As the protein goes through the machine, it passes through each set of rollers, which flatten it as it passes through them. After exiting the rollers, the protein has a moment to expand back to shape before it goes through another roller. The entire process has been proven to reduce the overall thickness of the final product by 50%. And in the process, it is breaking the muscle down, which means it’s tenderizing it as well.
Pound-O-Matic
Unlike the TR Series Flattener, the Pound-O-Matic uses a single plate that flattens the protein as much as possible for better plate coverage and uniform cook times. The Pound-O-Matic is handle for commissaries and cruise ships, i.e., kitchens that need to flatten proteins but don’t have excess space. These kitchens also generally process lower quantities of food for their customers in comparison to processors seeking the TR Series Flattener.
Slitter
CVS Series – Con-Vey Slitter
The Con-Vey Slitter has one simple function–neatly and efficiently slice whole pieces of cooked or chilled raw proteins (not frozen product-that will dull the blades quickly). One of the most popular uses for this machine is fajita meats, as it will evenly slice the meat in seconds.
The stainless steel belt, which can move product at speeds up to 50’ per minute, zips the protein through the machine. The stainless steel blades inside can be spaced ½”, ¾”, 5/8” or 1” apart to meet your product’s needs. They can also be staggered to trim meat like bacon pork belly. And it will accept and slice most meats up to 3” long.
With nearly 70 years of experience behind it, the Bridge line of products provides durable, trustworthy and hygienic solutions for tenderizing, flattening and slicing boneless proteins. Our machines have been used to further process beef, pork, chicken, turkey, veal and more. But don’t just take our word for it! We’d be happy to schedule a test using your own product to set your mind at ease.
To learn more, contact our sales consultants.
