Press for stamping, prior to packaging, using one or more presses, traditionally shaped de-boned hams and similar products (speck, bacon, bresaola, etc.), using specific stamps. The use of stamps which have been specially designed according to production specifications and a powerful vertical pressing and massaging mechanism ensures that this process is carried out quickly (with variable speeds) so that the product is ready for packaging.
A quick changeover system offers flexibility and enables the user to obtain, in the production phase, traditionally-shaped meats of various sizes as well as faster cleaning.
Stamps with cooling system on request.