Schnitzels can be produced in many ways and often the raw material and production method is rooted in local area culture. The common feature of the schnitzel though, is sliced and flattened meat, with a coating of batter and breading. The challenge in production is to have an effective process flow whatever the material or the local traditions.

Schnitzel production starts with pork loin trimming. The loin then continues through portion cutting, flattening, battering and breading and is packed into trays. With Marel’s Schnitzel line, optimal raw material utilization is ensured with minimal manual handling of products.

Deboning and trimming

Starting at the StreamLine, Marel’s deboning and trimming system, operators debone and trim the pork loin from the mid-section. It is then conveyed to the portioning line – going through an optional injecting and tempering process.

Portioning

The pork loin is cut into portions, either on a conventional belt portion cutter, like the I-Cut 55 or I-Cut 11 or a volumetric portion cutter, like OptiCut. The OptiCut delivers slices in a singulated row, all with the same shape and orientation.

Flattening

A Platino Flattener then flattens the slices using rotating “knuckles”, simulating a meat hammer. This has a tenderizing effect on the meat, and gives better yield because less fluid is squeezed out of the meat.

Battering and breading

The automatic battering and breading process, is the final step before the stream of products are loaded into trays. The BatterApplicator and BreadingApplicator from Marel Townsend Further Processing allow the user to set the type and amount of batter and breading required.