Meeting PointI s s u e 4 3 | 2 0 1 6

Partners for 50 Years The ReIneRT GRoup places ITs TRusT In schRöTeR TechnoloGIe

EN

cusTomeR RepoRT

CLiMAjet climatic smoking and maturing systems at H. & e.

Reinert Westfälische Privat-Fleischerei gmbH. > Page 2–3

TechnoloGy

A look back at the successful iFFA 2016. > Page 4

Know-how

Monitoring product quality by continuously

measuring weight. > Page 5

2 | Customer Report

CombiNiNg ARtisANAl VAluEs with stAtE-of-thE-ARt tEChNologYSchröter installed the climatic smoking and maturing area at Reinert

h. & e. Reinert westfälische privat-Fleischerei Gmbh

has produced fine sausage products in the westpha-

lian town of Versmold for three generations. when

carrying out a major expansion to its climatic smok-

ing and maturing area, the family-owned business

once again put its trust in schröter.

Founded in 1931 in the Westphalian town of Loxten by

brothers Hermann and ewald Reinert, the company with

a long tradition has grown into an international corpo-

rate group over the past 85 years, with production facili-

ties in six locations. in the beginning they started out

with only four employees, and today, in 2016, there are

more than 1,200 people on the payroll who together gen-

erate annual revenues of 325 million euros. the company

exports about 42 percent of its meat and sausage prod-

ucts, including to countries such as Sweden, France, and

england. in addition to the Reinert brands “teddy Bear

Sausage”, “Chambelle”, “Sommerwurst” (“summer sau-

sage”), “Ham nuggetz”, and “Rovagnati”, the company

from east Westphalia is also a partner to many food

companies, producing goods for their house brands. the

company continues to remain true to the founders’ idea

of combining artisanal values with state-of-the-art tech-

nology. As such, in 2014/2015 the company decided to

invest in a major expansion to the climatic smoking and

maturing area at its main production facility in Versmold-

Loxten, which produces high-quality raw sausage goods,

boiled sausage specialties, and cured meat products.

And in this context, having successfully completed many

joint projects in the past, they once again selected the

innovative production systems from Schröter.

Production Facility expansion

the pioneer in the german sausage market, which in

1969 introduced Reinert Sommerwurst, the first brand-

name sausage in germany, made approximately 10,000

square meters of space available for the expansion, spread

across four floors. two of the floors offer space for cli-

matic smoking with approximately 600 smoking wag-

ons as well as about 2,700 square meters of maturing

capacity. “After a detailed development stage, we sub-

mitted our best proposal for the desired capacity, which

allowed us to begin with the assembly of the first sec-

tion of the project in July 2015,” reports Project Manager

Jürgen Brocke, and adds: “the systems were brought

into operation with actual products in october 2015, af-

ter only three months.” Specifically, Schröter delivered

six CLiMAjet KR 48-56 Wg systems, two CLiMAjet nR 670-

690 QM systems, as well as three SMoKjet RH09 systems.

A Custom-Designed Concept

Schröter’s job during the planning of the expansion to

the production area for large-diameter pre-sliced goods

was to develop a concept that made optimal use of the

existing space and building structure. After intense

talks between Reinert’s management, the architectural

firm AtP architekten ingenieure, and Schröter, the plan

for the climatic smoking and maturing area consisted

of a four-row system concept that made ideal use of the

space between existing pillars. this system concept is

perfect for pre-aging and smoking large-diameter sau-

sages based on the specific needs of each product. the

maturing areas in the first stage of construction include

the transport area up to the elevators, which connect

the levels with one another. A particular bonus is that

every square meter here is air conditioned, so that the

usable maturing space can be configured as desired.

A Long-term Partnership

“Here at Reinert, we have three top priorities: quality

through craftsmanship, innovation, and the highest

possible level of food safety,” emphasizes Jörg timpe,

technical director at Reinert. “And Schröter has proven

to us for decades that the company best meets our

needs. With innovative production systems from Borg-

holzhausen, we can continue the long artisanal tradi-

tion of Westphalian butchers and at the same develop

this tradition further with up-to-date recipes and

state-of-the-art process technology.”

“Reinert sommerwurst” is matured to perfection using

state-of-the-art systems technology from schröter.

Customer Report | 3

These air conditioning units and smoke generators

are part of the new systems installed at Reinert.

a Reinert employee loads the clImajet.

A Long-term Partnership

Jörg timpe, technical director at H. & e. Reinert

Westfälische Privat-Fleischerei gmbH, talks

about his company’s experiences with Schröter

technologie gmbH & Co. Kg.

meeTInG poInT: how long has Reinert worked

together with schröter? have the companies

already completed any projects together?

JöRG TImpe: Yes, we have. the two companies have

been partners for nearly 50 years – to be more spe-

cific, Schröter first carried out projects at several of

our company’s locations back in 1967. in addition

to our main production facility in Versmold-Loxten,

Schröter’s systems are installed at Schinken-ein-

haus in Frisoythe, Schröder in Brunsbek, Sickendiek

in Vörden, and Reinert in Brasov, Romania.

mp: what was the focus of the most recent project?

TImpe: in this project, which was completed in

november 2015, Schröter supplied us with six cold

smoking systems, two maturing systems, and

three smoke generators. in this context, working

with us and the architectural firm AtP, Schröter

succeeded in developing and implementing the

ideal solution for the existing space.

mp: why did Reinert select schröter once again?

TImpe: Schröter is a professional partner that keeps

the lines of communication short. the production

systems stand out thanks to their straightforward

design and robust technology. in addition, the

company always offers fast service and last but not

least, rapid delivery of spare parts, and in this con-

text, always has the necessary spare parts available.

mp: what do you particularly appreciate about

schröter?

TImpe: We work together extremely well. During

the most recent project, Schröter’s employees

once again impressed us with their friendly, open

nature. in addition, they repeatedly put our em-

ployees’ ideas into action, and did so quickly and

accurately, which ensured that the systems perfectly

meet our specific needs.

mp: let’s take a look down the road – are you

planning any further projects with schröter?

TImpe: Yes, we are currently working on the plans

for four cold smoking and two maturing systems.

mp: mr. Timpe, thank you very much for your time.

Classic Westphalian

Raw Sausage

Reinert Sommerwurst (summer sausage) has been

produced according to Hans Reinert’s original recipe

since 1969. it consists of 100 % pork from Westphalian farms.

Bean salad with sommerwurst (serves 4)

Clean and cook 300 grams of bush beans and 200 grams of string

beans in salted water for 5-8 minutes. Rinse in cold water and drain

thoroughly. Place 100 grams of canned kidney beans in a colander,

rinse with water and allow to drain. Wash 300 grams of vine-ripened

tomatoes, cut into quarters, remove the seeds, and cut into cubes.

Halve 200 grams of Reinert sommerwurst lengthwise and cut into

slices ½ cm thick. Cut an onion into slices. gently fry the onion,

tomatoes, and Sommerwurst in 2 tablespoons of olive oil. Add a

splash of white wine vinegar, remove from the heat, and mix with all

the beans in a large bowl. Season with salt and pepper and sprinkle

with finely chopped fresh marjoram.

Source: www.reinert.de

thE mEEtiNg PoiNt iNtERViEw

4 | technology

“schröter’s new Freshness” also applies to its advertising campaign.

NEws ANd CuRRENt EVENts

Review

iffA – thE tRAdE show thAt’s AlwAYs good foR busiNEssSchröter established a large number of international contacts

International contacts, numerous successful business

deals – these were among the positive outcomes for

schröter Technologie Gmbh & co. KG, after exhibiting

with a modern new look along which included the

slogan “schröter’s new Freshness”.

Key to the heavy traffic at the Schröter booth is the

fact that Schröter is the only manufacturer of thermal

processing systems that provides custom-sized sys-

tems and tailored solutions to smaller craft processors

and the butcher trade, as well as to medium sized

processors and large industrial corporations alike.

At the present time, the company offers the widest

range of production systems for meat, fish, poultry,

cheese and pet foods. included in the product portfolio

are systems for defrosting; cold smoking; aging; drying

and maturing; dry-aged beef chambers; hot smoking,

cooking and baking systems; intensive chilling systems;

semi-automatic processing lines and fully-continuous

processing lines; all common types of smoke generation

systems; and exhaust air treatment systems. Visitors to

Frankfurt were not only impressed with the equipment

on display at the Schröter stand, but also especially so

with their “green factory”. “We saw significant interest

in our software solution for energy efficiency,” said an

obviously-pleased general Manager Klaus Schröter.

“this shows that energy-efficient processes are becom-

ing increas-ingly important in nearly every country.”

With around 63,000 visitors, over 1,000 exhibitors, and

approximately 110,000 square meters of gross exhibi-

tion space, the iFFA trade show has grown once again

in comparison to 2013. More international visitors,

fewer domestic – this is how Schröter summed up the

trade show in a nutshell. “Many executives from major

german processors did not attend, but we did estab-

lish many new international business con-tacts,” Klaus

Schröter added. the east Westphalia company also

closed deals with customers from the United States,

Paraguay, and Slovenia. “in addition, we also sold two

Contijets to a French sausage manufacturer prior to

the iFFA,” said Klaus Schröter, adding to the already

positive outcome of the trade show.

Detailed information

Modern appearance

Delicious food

Excellent advice

Engaging discussions

Know-how | 5

if thE wEight’s Right, EVERYthiNg’s RightProcess Control through Continuous Weighing

most meat-processing companies weigh their prod-

ucts before or after the maturing process. schröter’s

systems now offer the added option of monitoring

product quality through continuous weighing.

Up until now, weight measurements in meat produc-

tion facilities have been recorded separately and

analyzed and evaluated by the quality assurance

department. As a result, deviations are often detected

too late. this means that the products have possibly

lost too much or too little weight and need to be fur-

ther dried after the process. Many customers want to

be able to continuously weigh, view, and document the

weight of the products during the maturing process.

Using Weight to Recognize

ideal Maturity

Schröter’s CLiMAjet systems, for example, make this

possible – the weight of the product gives the system

operator an indication of how far along the maturing

process is. As such, they can specify exactly when to

receive a signal to check the process and if necessary,

end it. Doing so allows the operator to prevent the

products from drying out too much or too little.

the example image shows a scale that is installed in a

CLiMAjet nR-120 system. A skewer from the batch with

pre-matured raw sausage is hung on this scale, with

its weight displayed continuously during the maturing

process. And the system not only displays the product’s

weight – the control unit also continuously shows a

variety of additional data. After hanging the fresh sau-

sage in the scale and pressing the button labeled “Set

Starting Weight at 100 Percent”, the system saves the

starting weight (in this example, 26.2 kg), and sets the

current weight loss at zero percent. in addition, the

control unit shows the current weight (in this example,

21.5 kg), the current weight loss (in this example, 4.7 kg),

the target weight loss (in this example 28 percent), and

the current weight loss in percent (in this example,

18 percent). the system automatically signals when

the desired weight loss has been reached. As such, this

shows the operator monitoring the maturing process

in a CLiMAjet nR, for example, that the desired amount

of water has been extracted and as a result, that the

goods have reached the right stage of preservation and

can now be packaged.

Technical specifications of the scale

> A stainless steel wall mount which holds

> two beam load cells, each weighing 50 kg

> Hermetically sealed stainless steel version, iP 68

> Accuracy +/- 0.1 % when weighing skewers

(max. weight 100 kg)

> A housing with a built-in measurement amplifier

with a digital display to show the weight on the

scale and to continuously transmit the current

weight to the Schröter control unit

Benefit of continuous weighing

the weight of the product offers an indication of

how far along the maturing process is. this pre-

vents the products from drying out too much or

too little.

At A glANCE

in a row for precise weight control. the scale’s report in detail.

the weight measurement unit is installed on the side of the system.

mEEt sChRötER’s ElECtRiCAl ENgiNEERiNg dEPARtmENt Programming and Customer Service from one Source

the eight-member team headed up by Joachim gödeke

is responsible for a wide range of duties. Ludger Hoppe

and Manfred Klos create circuit diagrams, while Achim

Differt, Stefan gärke, Bastian Raabe, and norbert

Schwietering program the systems used by Schröter,

regardless of whether from Siemens, Allen Bradley, or

Mitsubishi. Furthermore, they draw up detailed docu-

mentations of the control unit components. in addi-

tion, Stefan gärke and thorsten gerding program and

design the intouch process visualization software with

its user interface. But not just all that – in the event

that the control units need to be integrated into a

customer’s superordinate process visualization system,

the team provides detailed advice when it comes to

custom software solutions. the members of the elec-

trical engineering department are also responsible

when it comes to providing assistance with online and

remote maintenance solutions, and provide online

customer service in the event of electrical malfunctions.

A further innovative area is the development of energy

tools, like the “green Factory,” which we presented in

detail in the 42nd issue of Meeting Point focused on

the iFFA. thorsten gerding is responsible for this field

as the lead programmer. And last but not least, Joachim

gödeke’s team is also involved in major projects

around the world, assisting on location when bringing

complex systems into operation.

electrical engineering sales

From left: Bastian Raabe, manfred Klos, achim Differt, norbert schwietering, Joachim Gödecke, ludger hoppe, stefan Gärke, Thorsten Gerding.

tRAdE show ANd moRE Schröter Customers from around the World tour

Meat Products Manufacturer

During each iFFA, Schröter plans an extensive range

of side events for its customers visiting from germany

and abroad. this year, a factory tour in the city of

Freiburg im Breisgau was on the agenda for the tradi-

tional day trip with international guests.

During the iFFA 2016, nearly 50 participants visited

Ponnath Die MeiSteRMetZgeR gmbH in two groups to

get a detailed, behind-the-scenes look at the meat

processing company. Back in 2010, Schröter supplied

the company with state-of-the-art systems technology

for hot smoking and cooking products as well as raw

sausage and ham production. With guests from the

United States, Canada, Japan, Australia, new Zealand,

Chile, South Africa, and Brazil, the group was extremely

international. After the tour, they enjoyed a hearty

snack at the Staufenberg Castle, located near Durbach,

an area well known for its vineyards. the weather that

day was good, and as a result, the guests were able to

enjoy the beautiful views of the Baden-Württemberg

countryside.

The hearty snack hits the spot. off to the staufenberg castle.

The bus ride to the ponnath meat processing company.

PUBLiSHing inFoRMAtion publisher Schröter technologie gmbH & Co. Kg, 33826 Borgholzhausen, Klaus Schröter, info@schroeter-technologie.de | www.schroeter-technologie.de

concept, layout, and editorial SteUeR Marketing und Kommunikation gmbH, www.agentur-steuer.de | head of editorial eD Presse & Public Relations, Bielefeld

Image credits Alexander Haselhoff, Klaus Werner, Klaus Schröter, Schröter archive, Reinert archive