PSV PM3 Brine Injection Pump – Technical Data Sheet and Operating Instructions

The PSV PM3 professional brine injection pump is a compact piece of equipment designed for butchers and charcuterie professionals. It is used to inject brine into meat, hams, cured meat products and seafood.

Equipped with a self-priming, constant-flow pump, it ensures a regular circulation of brine. Its all-stainless-steel construction makes it suitable for professional food-processing environments and facilitates cleaning and maintenance.

1. Technical Specifications

• Brand: PSV

• Model: PM3

• Function: Brine injection.

• Theoretical flow rate: 750 litres/hour.

• Operating pressure: 2.5 bar.

• Motor power: 0.25 kW.

• Power supply: Single-phase 230 V – 50 Hz.

• Dimensions: 350 × 225 × 240 mm.

• Weight: 11.5 kg.

• Construction: Stainless-steel housing.

• Pump type: Self-priming, constant-flow pump.

• Standard needle: 4 mm diameter.

• Standard equipment: Single-needle injection gun.

• Compliance: Equipment declared CE-compliant by the manufacturer.

2. Equipment and Accessories

The PSV PM3 is supplied with an injection gun fitted with a single 4 mm needle.

The following optional configurations are also available:

• 3-needle multi-probe assembly, 4 mm.

• 5-needle multi-probe assembly, 4 mm.

These accessories allow the injection system to be adapted to the size of the products and specific production requirements.

3. Professional Applications

The PSV PM3 injection pump is particularly suitable for:

• Traditional butcher shops.

• Charcuterie and meat-processing workshops.

• Meat-processing facilities.

• Catering companies and food laboratories.

• Manufacturers of hams and cured meat products.

• Seafood processing professionals.

It is designed to inject brine into various cuts of meat and food preparations.

4. Start-up Procedure

Step 1 – Preparation

• Place the pump on a stable, level surface.

• Position the container holding the brine close to the machine.

• Check that the brine has been properly prepared and filtered.

• Check the hose connections and injection gun fittings.

Step 2 – Installing the Suction Circuit

• Fully immerse the suction hose in the brine container.

• Check that the filter or suction strainer, if fitted, is correctly positioned.

• Ensure that the hose is not kinked or obstructed.

Step 3 – Electrical Connection

• Check that the power supply matches the machine specifications: 230 V single-phase.

• Connect the pump to a suitable, properly earthed electrical socket.

• Check all connections before starting the equipment.

Step 4 – Starting and Priming

• Switch on the pump using its control system.

• Operate the injection gun to allow the brine to circulate.

• Allow the circuit to prime until a steady flow is obtained.

• Check for air entering the system and for leaks around the connections.

The PM3 is designed to operate with a constant flow rate and a self-priming system.

5. Safety Instructions

• Never operate the pump without liquid in the circuit.

• Keep the suction hose immersed throughout operation.

• Do not obstruct the suction or discharge circuits.

• Regularly check the condition of hoses, connections and needles.

• Always disconnect the electrical supply before carrying out cleaning or maintenance.

• Never point the injection gun towards another person.

• Handle the needles carefully to avoid injury.

Important: Maximum dry-running times and pressure limits must be confirmed in the manufacturer's instructions. Values specified for other models must not automatically be applied to the PM3.

6. Cleaning After Use

Thorough cleaning of the circuit is essential to prevent brine deposits and food residues from accumulating.

Recommended procedure:

1. Prepare a container filled with clean water.

2. Place the suction hose in the container.

3. Run clean water through the circuit by operating the injection gun, rinsing the hoses and internal passages.

4. Continue rinsing until all visible brine residues have been removed.

5. Stop the pump and disconnect the electrical supply.

6. Remove the needle or probe according to the manufacturer's instructions.

7. Thoroughly clean all removable components and their openings.

8. Wipe the external surfaces dry and store the equipment in a clean, dry location.

Only use approved cleaning products and follow the manufacturer's maintenance instructions.

7. Maintenance and Spare Parts

To maintain the pump's performance:

• Regularly inspect hoses and connections.

• Check that the needles and injection openings are clean.

• Inspect seals and other sealing components.

• Keep stainless-steel surfaces clean and dry.

• Do not leave brine standing in the circuit after use.

Accessories and spare parts must be selected according to the exact machine reference and the components fitted.

8. Operating Recommendations

The PSV PM3 is particularly well suited to butcher shops and charcuterie workshops requiring compact equipment with a theoretical flow rate of 750 litres per hour.

Its self-priming operation, stainless-steel construction and optional single- or multi-needle configurations make it suitable for a range of brine injection requirements.

For uniform distribution, the injection technique should be adapted to the nature, size and structure of the products being processed.

Technical note: The dimensional, electrical and hydraulic specifications in this document are based on PSV technical documentation. The start-up, safety and cleaning instructions are practical recommendations and do not replace the manufacturer's official operating manual.