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Technology Adaptable
To Varying Products

All CHALLENGE-RMF massagers protect meat muscle integrity and produce quality products quickly and dependably. All have infinitely variable drum speed, so achieving the full benefit of massaging or marinating any meat, poultry, or seafood product is simply a matter of selecting the optimum combination of drum speed and cycle time.

This basic CHALLENGE-RMF technology can be adapted to the individual needs of each meat plant and product by selecting any of nine drum sizes, stationary or tilting frame, and Mark II or Mark IV drum designs.

Alternate Drum Designs
For Every Need

[Mark II-S] Today's CHALLENGE-RMF massagers feature an improved drum and helix design that outperforms earlier models. The Mark II drum, with two helical flights, has seen more than 15 years of highly acclaimed service and unrivaled performance. But now the Mark II S-Series drum, with a greater helical angle, outproduces earlier Mark II models without damaging product.

[Mark IV-S] For high extension products, the improved Mark IV is the massager of choice. With its four helical flights, the Mark IV produces twice the massaging intensity of the Mark II. The current S-Series high performance Mark IV features a more aggressive helical angle and greatly outproduces earlier Mark IV models. The Mark IV achieves faster massage cycles, quicker take-up of liquid, thorough distribution of ingredients and faster exudation of protein - all without product damage.

Choose Stationary Or
Tilting Frame

[Tilt Frame] CHALLENGE-RMF offers two structural stainless steel frames. Both can be mated to CHALLENGE-RMF loaders. The stationary frame holds the drum at the same fixed angle for loading, massaging and self-unloading. The hydraulically powered tilting frame, available on our large capacity models, brings the drum to horizontal for homogeneous mixing of muscle and emulsion and for air-free unloading of high extension and high emulsion products.

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