Every great chef has a defining signature dish. Ours is a perfectly succulent chicken while achieving up to 10% more yield. Keeping margins up and consumers satisfied is not an easy job. But we might just have the answer. We’ve combined the best-in-class technology and application know-how in injection and cooking. The accurate GEA MultiJector locks in juicy marinades, while GEA’s legendary CookStar oven cooks fast and with precision. The result: a signature dish that both your bottom line and consumers will love!

Benefit from the best practices in poultry processing and learn how you can achieve up to 10% more yield without compromising product quality.

Learn from the experts:

• How to master brine distribution and retention.
• How to increase capacity, yield, product quality and consistency in cooking.
• How combining the best in-class technology for injection and cooking can achieve up to 10% more yield.

Interesting for:
R&D, processing, marketing and sales managers from poultry processing companies.

Speakers: