The Meat-Bone Separator (MDM Machine)

Low-Temp Extraction | 65-85% Yield | 304 Stainless Steel

Most separators sold in Southeast Asia have a fatal flaw: Friction Heat.If the separation process heats the meat above 8°C, bacteria explodes. In our humid climate, that means your batch spoils before it hits the freezer.

The “Cold-Press” Engineering

• The Screw Design:We use a variable-pitch screw that increases pressure gradually. It pushes soft meat through the filter screen while forcing hard bone out the front.
• The Result:The temperature rise is strictly controlled within 3°C to 4°C.
• The “Digital Trap”:Competitors claim “90% yield.” That is a lie. If you push for 90%, you get bone marrow and high calcium content that ruins the taste. Real World Reality: On fresh chicken frames, our machine hits a stable 70-75% yield. On a standard Model 160 running 2 tons/hour, that is 1,400kg of recovered meat per hour. That’s not a statistic; that’s your new profit margin.

Technical Specifications (Separator)

Engineer’s Warning: Do not use this for beef femurs. It is designed for poultry (chicken/duck) and rabbit. Beef bones will shatter the filter screen unless pre-crushed to <10mm.

 Why Vietnamese & Thai Factories Switch to Us

It comes down to the Filter Screen.

The filter screen on a separator is the most expensive consumable. European screens cost $2,000. Cheap Chinese screens burst after 100 hours.

• We use a reinforced alloy screendesigned to handle the stress of continuous production.
• Voltage Ready:All motors are industrial 380V/50Hz, optimized for the fluctuating grids often found in industrial zones outside Bangkok or Ho Chi Minh City.

❓ FAQ: The Questions You Are Afraid to Ask

Q: Can I put frozen chicken frames directly into the Separator?A: No. Stop. If the bone is frozen hard (-18°C), it acts like a rock. It will tear the filter screen. You must semi-defrost the material to roughly -2°C to 0°C. This is the “sweet spot” where the meat is firm but the bone is flexible.

Q: How do I clean the Colloid Mill? It looks like a nightmare.A: It’s actually CIP (Clean-In-Place) ready. You flush it with hot water and caustic soda while it runs.

• The Secret:After washing, do not tighten the gap adjustment while the machine is cooling down. Metal contracts. If you tighten it hot, it will seize when cold, and you’ll burn the motor the next morning.

Q: Is the MDM meat suitable for human consumption?A: Yes, absolutely. It is widely used in Frankfurters, Luncheon Meat, and Bakso. However, because the cell structure is broken, it oxidizes fast. You must use it or freeze it within 4 hours of separation.

Q: What is the maintenance cost?A: On the separator, your main cost is the filter screen and the auger tip. Expect to replace the auger tip every 3-4 months if you run double shifts. This is normal wear and tear—anyone telling you otherwise has never run a factory.