Implementación del taller/Laboratorio especializado en producción cárnica. Diseño de la estructura mecánica para la adquisición del mezclador de masa cárnica.

Abstract

Having a meat dough mixer in the kitchen laboratory is essential to enhance and industrialize the practices, thus allowing greater efficiency and productivity in activities related to the career. This equipment will not only facilitate the mass production of charcuterie products for events and internal marketing, but will also contribute significantly to the self-sustainability of the race, as it will enable the production of products with a high level of quality and in quantities. enough to satisfy demand. The mixer must meet key requirements: be made of high-quality stainless steel to ensure durability and corrosion resistance, with lightweight and removable components for easy cleaning and regular maintenance. In addition, it must have a robust structure and reinforced contact points to withstand continuous use and frequent impacts. It is crucial that it has a powerful motor to process large volumes of meat without overheating, which will maintain operational efficiency. Likewise, it is essential that it offers stability and advanced safety mechanisms to avoid detachment of parts, accidents and thus guarantee efficient, safe and reliable use for all users of the equipment.