The continued improvement in quality and technology of our products has been our objective since 1984.

Some of the processes which are involved in the production of our machines has been newly designed in order to obtain higher quality products, using efficient, clean production techniques. Teamwork carried out at fieldwork level with the experiences of our clients, and at production level with new approaches has been a key factor in the success of our company.

Our policy is based therefore, not only on the delivery of quality machinery, but in the entire process of previously acquired knowledge, tests, experience and personalised attention, which supports the whole procedure involved in manufacturing a product to fulfil client expectations.

INJECTION:
Its goal is to insert the required amount of brine into the pieces of meat. At this moment the meat does not absorb the brine, but taher, the latter settles among the muscular tissue.

OGALSA injection:
- Aplication of system to any type of meat or fish.
- Homogenous distribution of injection, which allows it to maintain its organoleptic properties.
- Added value for marinated, fresh and cooked products.
- Greater performance with improved look.

Evolution of Spray Injection System:
- Brine spray
- Volumetric dosing
- Injection holes less than 1 mm in diameter.
- Independent functioning of heads
- Independent injection volume control for each head.
- Control of parameters from any computer.