To permanently mark hams and shoulders, facilitating their identification and traceability throughout their production cycle and commercial life. This system is designed for in-line operation, making this task a fully automated operation, ensuring at the same time, uniform marking on all pieces of both the MAPA seal and any other desired mark or logo.
Specially designed to adapt to all types of hams with or without trimmed rind. The FACMA-2 version is equipped with a double marking head for high production.

The ham is placed skin-side down on two drag chains that prevent its displacement, so that it is centered. A photocell detects its passage and activates the mechanisms for securing the ham and the marker. While the ham is being held at the top, the sealing assembly marks the skin at the bottom. The ham is heated by means of heating elements. The cycle is repeated alternately on each marker head.