Precision slicing technology for fresh, frozen, and crust frozen products. Solutions for fillets, dicing, strips, and horizontal portioning aimed at minimizing waste.
Precision Industrial Food Processing Solutions
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Our Processes
We design our food processing equipment for long-term reliability, maximum throughput, and the repeatable results that you, and especially your customers, demand. The majority of Ross and our partner brands’ equipment can be integrated into production lines with other equipment. Contact our sales department for a consultation about your processing goals.
Slicers
Skinners & Derinders
Maximum yield with minimal rework. Preserve every ounce of saleable protein with our manual and fully-automated skinners and derinders
Tenderizers
Improve product quality and upgrade tough cuts of meat and poultry through our patented T-blade tenderizing technology.
Cubers/Macerators
Two-pass cubing without the need for a second pass through our patented cross-cut roller technology. A prime solution for in-line high-volume cubing applications.
Graders
Fully customizable grading solutions for meat, poultry, and marine applications designed to efficiently sort fresh or frozen products by fixed weight or bulk packaging.
Frozen Product Reduction
Industrial frozen product reduction technology engineered to prepare large batches for further processing with ease.
Presses
Form tempered and crust-frozen products into a consistent shape and size for precise portioning and maximum yield.
Chillers & Freezers
The versatile Ross Boundary Layer Control (BLC) Impingement Tunnel is the perfect solution for chilling and freezing all types of meat products –from primals and subprimals to patties, balls, poultry, and more.
Tray Sealers
Production efforts are wasted if your products don’t look good on store shelves. Our industrial-modified atmosphere (MAP) and vacuum skin (VSP) packaging solutions are a leader in case-ready food preparation.
Intervention
Microbial intervention treatments reduce surface colony plate counts by over 99%, a critical practice for safely tenderizing meat and poultry.