red meat processing - schroeder maschinen · red meat processing handtmann provides a process...

8
International Meat Topics — Volume 3 Number 3 15 Thompson Meat Machinery is the largest and most advanced Australian designer and manufac- turer of meat processing machinery. They continually integrate innovative technologies to improve machinery performance, pro- duction efficiency, finished product quality and oper- ator safety. The latest mincing technology is capable of producing out- standing output rates that far exceed competitors’ machines of similar sizes. Thompson have incorporated potentially the world’s best mixing, mincing and CO2 injection cool- ing technologies – extremely fast (up to 15 times), efficient and consistent product tem- perature reduction technique, coupled with perfect tempera- ture control. Other benefits include the meat particle definition which distinctly separates meat and fat particles and achieves consistent product size. Smearing of the meat particles is elimi- nated by the design charac- teristics of the cutting system. b [email protected] Innovative technologies improve performance Lutetia manufactures equipment which is used in the meat industry worldwide. Their massager is well known for the excellence of its marinating and curing action based on its exclusive baffle. As a complementary technol- ogy the company offer defrosting with dynamic steam under vacuum in a massager. This allows defrosting time to be reduced and gains of up to 10% of yield for all frozen prod- ucts can be achieved under optimal hygiene conditions with the possibil- ity of process consolidation (salting, marinating, cooking and cooling). With a single or double jacket massager this Lutetia patented method is adapted for a large range of product. Lutetia has also devel- oped a new range of injectors for all type of products such as whole or smaller meat pieces (from beef to game) with multiple tenderising/lac- erating possibilities. The ergonomics, cleanability and performances have been strongly improved and are now one of the best on the market. Lastly, their range of cookers is designed for steam or dry cooking, pasteurising, roasting, drying and smoking of all products using liquid smoke, sawdust, woodchips or log smoke generator. Their concept guarantees consistency and homo- geneity of every daily batch. b [email protected] Improved performance in meat processing Treif’s frozen meat dicer Waran has been designed for dicing blocks of frozen meat and bulk goods in fresh or frozen form. The machine has a cutting output of up to 4.5 t/h. Waran is loaded fully automatically via a conveyor belt hopper for four blocks or via a block lift. Production specific loading solutions can also be provided. The machine that processes up to 200mm high blocks (down to -8°C in the case of natural meat) is able to adapt its cutting tools if prod- ucts are too cold or too hard (vartronic technology). Then the cut-off blade will automatically slow down in order to ensure that the grids are fed less rapidly. This pressure dependent feed control is achieved by three separate drive mechanisms for the lower grid, upper grid and blade, all of which work indepen- dently of one another. The dual lateral compression guar- antees optimum compression of the product and ensures that the capac- ity of the cutting chamber can be fully exploited. The results are bet- ter performance and a high cut- ting quality. The Waran dicer provides ideal hygienic conditions, for example gridsets with removable side walls. The patented hygiene cylin- der makes product contamination with hydraulic oil technically impos- sible. No oil can enter the cutting chamber. Waran is beneficial for IQF (individually quick frozen) pro- duction. b [email protected] High output and ideal hygienic conditions Batch accuracy, high throughput and reduction of labour costs are key factors in the bulk packing of by- products. Marel’s automatic batch- ing line can be used for virtually any meat by- product and gives an average prac- tical throughput of 4.2 tons per hour, depend- ing on prod- ucts and batch size. Products can enter the batching line directly from cut up lines, processing lines or from bulk flow. The batching solution enables packing of cooled down (approxi- mately 2°C) products, such as liver or pig’s feet, which are typically brought to the batching line in large containers. These are placed in a swing loader and emptied into the line buffer infeed. From the buffer infeed, products are automatically guided onto a flighted conveyor and fed into the SpeedBatcher, the core unit of the line. The SpeedBatcher automatically weighs the by-products into sub-weights that are then selectively combined to form the optimal final batch weight, specified with over-/under- weight toler- ances. For most bulk packing tasks, the products are then released into cartons, after forming of the final batch weight. These cartons are check weighed and labelled according to customer requirements, after which they are ready for stock or dispatch. b dorthe.mohn.christensen@ marel.com Easy handling of meat by?products red meat processing

Upload: others

Post on 13-Apr-2020

16 views

Category:

Documents


0 download

TRANSCRIPT

International Meat Topics — Volume 3 Number 3 15

Thompson Meat Machinery is thelargest and most advancedAustralian designer and manufac-turer of meat processingmachinery. They continually integrateinnovative technologiesto improve machineryperformance, pro-duction efficiency,finished productquality and oper-ator safety. The latest mincingtechnology is capableof producing out-standing output rates thatfar exceed competitors’ machines ofsimilar sizes.

Thompson have incorporatedpotentially the world’s best mixing,

mincing and CO2 injection cool-ing technologies – extremelyfast (up to 15 times), efficientand consistent product tem-perature reduction technique,coupled with perfect tempera-ture control.Other benefits include themeat particle definition which

distinctly separates meatand fat particles andachieves consistentproduct size. Smearing

of the meat particles is elimi-nated by the design charac-

teristics of the cutting system.b [email protected]

Innovative technologiesimprove performance

Lutetia manufactures equipmentwhich is used in the meat industryworldwide.Their massager is well known forthe excellence of its marinating andcuring action based on its exclusivebaffle. As a complementary technol-ogy the company offer defrostingwith dynamic steam under vacuumin a massager. This allows defrostingtime to be reduced and gains of upto 10% of yield for all frozen prod-ucts can be achieved under optimalhygiene conditions with the possibil-ity of process consolidation (salting,marinating, cooking and cooling). With a single or double jacketmassager this Lutetia patentedmethod is adapted for a large range

of product. Lutetia has also devel-oped a new range of injectors for alltype of products such as whole orsmaller meat pieces (from beef togame) with multiple tenderising/lac-erating possibilities. The ergonomics, cleanability andperformances have been stronglyimproved and are now one of thebest on the market. Lastly, their range of cookers isdesigned for steam or dry cooking,pasteurising, roasting, drying andsmoking of all products using liquidsmoke, sawdust, woodchips or logsmoke generator. Their conceptguarantees consistency and homo-geneity of every daily batch.b [email protected]

Improved performance inmeat processing

Treif’s frozen meat dicer Waran hasbeen designed for dicing blocks offrozen meat and bulk goods in freshor frozen form. The machine has acutting output of up to 4.5 t/h. Waran is loaded fully automaticallyvia a conveyor belt hopper for fourblocks or via a block lift. Productionspecific loading solutions can also beprovided.The machine that processes up to200mm high blocks (down to-8°C in the case ofnatural meat) isable to adaptits cuttingtools ifprod-ucts

are too cold or too hard (vartronictechnology). Then the cut-off bladewill automatically slow down inorder to ensure that the grids arefed less rapidly. This pressuredependent feed control is achievedby three separate drive mechanismsfor the lower grid, upper grid andblade, all of which work indepen-dently of one another.The dual lateral compression guar-antees optimum compression of theproduct and ensures that the capac-ity of the cutting chamber can befully exploited. The results are bet-ter performance and a high cut-ting quality.The Waran dicer provides ideal

hygienic conditions, for examplegridsets with removable sidewalls. The patented hygiene cylin-der makes product contaminationwith hydraulic oil technically impos-sible. No oil can enter the cuttingchamber. Waran is beneficial forIQF (individually quick frozen) pro-duction.b [email protected]

High output and idealhygienic conditions

Batch accuracy, high throughput andreduction of labour costs are keyfactors in the bulk packing of by-products. Marel’s automatic batch-ing line can be used forvirtually any meat by-product and givesan average prac-tical throughputof 4.2 tons perhour, depend-ing on prod-ucts andbatch size.Productscan enter thebatching linedirectly from cutup lines, processing lines orfrom bulk flow. The batching solution enablespacking of cooled down (approxi-mately 2°C) products, such as liveror pig’s feet, which are typicallybrought to the batching line in largecontainers. These are placed in aswing loader and emptied into theline buffer infeed. From the buffer

infeed, products are automaticallyguided onto a flighted conveyor andfed into the SpeedBatcher, the coreunit of the line.

The SpeedBatcher automaticallyweighs the by-products

into sub-weightsthat are thenselectivelycombined toform theoptimal finalbatch weight,specified withover-/under-weight toler-ances. Formost bulkpacking tasks,

the products arethen released into cartons, afterforming of the final batch weight.These cartons are check weighedand labelled according to customerrequirements, after which they areready for stock or dispatch.b [email protected]

Easy handling of meat by?products

red meat processing

16 International Meat Topics — Volume 3 Number 3

red meat processing

Handtmann provides a process opti-misation opportunity for all qualityoriented producers. Integrating finalgrain size grinding into the fillingprocess is gentle on the product andopens up wide ranging optimisationoptions which Handtmann can pro-vide perfect implementation solu-tions for.The main benefit of combining finalgrinding with the filling process is thereduction in the number of processsteps. Coarse pre-grinding andshorter cutter times are gentler onthe product. Coarsely ground prod-uct is evacuated effectively when it ispassed through the Handtmannvane cell feed system. The residualair content is significantly reduced. Akey benefit for product quality; shelflife and colour stability improve anda compact structure is attained. High evacuation level, gentle grind-

ing and accurate portioning are char-acteristics that are ideal for the pro-duction of minced meat. A Handtmann vacuum filler, forexample the VF 600 series, with GD93-3 grinder head, GD 93-6 grindingattachment in combination with theGMD 99-2 minced-meat portionerform an ideal production line whichmeets the high demands of mincedmeat production. Hygiene and bacteriological con-siderations play a very importantpart here. The Handtmann inlinegrinding system does not heat theproduct to a significant degree, andthe GMD 99-2 portioning unit canbe directly connected to back-endpackaging lines. Consequently, this practically rulesout the risk of heating or contamina-tion due to manual handling. b [email protected]

Minced meat productionwith inline grinding

High speed cutters from the Slovakcompany PSS Svidnik meet twoimportant criteria – excellent finalproduct quality and observance ofthe highest hygienic requirementsfor equipment handling. Their vacuum high speed cutter K200 V is designed for fine cutting,mixing and emulsifying of processedmaterials in the food industry. The equipment masters the prepa-ration of fine ground as well ascoarse ground products. Easyand fast loading of themachine is ensured bythe high levellifting device. The cutter issupplied witha quality knife sys-tem that guaran-tees very fastproduct processing and achieves thedesired quality for a wide range ofproducts.It is controlled from a central con-

trol panel with a coloured touch

screen. The most important featuresare controlled by joysticks. The individual moving machineparts are placed behind covers andsupplied with safety features inorder to prevent any riskof injury to personnel ordamage of the machine

parts. Use of the vacuum

system provides the final meat prod-ucts with the first class quality that ischaracterised by the homogeneousproduct structure, and the vacuumsystem also ensures the productshelf-life extension.b [email protected]

High speed cutters forexcellent product quality

All FAM cutters meet most stringenthygienic requirements of food pro-cessing, whereas FAM Hymaks aimsto fulfill them all.Because sanitation and food safetyare key factors in the food pro-cessing industry, FAM made thema research priority. After close col-laboration with customers and insti-tutes (FBG, Germany and USDA,USA), FAM launched FAM Hymaks,a heavy duty dicer cutting meat andmeat products in strips and dices.The machine’s biggest innovationis the obstacle-free product flowthrough the ‘product contact area’,i.e. in-feed chute, drum withimpeller, cutting section and dis-charge chute, without any screws,bolts, bores, threads or projec-tions. The impeller’s paddles arerounded off with a minimum radiusof 6mm. The polished in-feed anddischarge chute surfaces consider-ably smoothen product passagewhile increasing capacity. The innovative ‘single-piece design’of drum and slicing knife without

knifeholder is unique. Furthermore,the cutter’s design prevents dirtdeposits. The drive zone is entirely sepa-rated from the product area.

With its excellent clean-ability, FAM Hymaks min-

imises the

microbial contaminationrisk and simplifies sanitation. FAMHymaks complies with all regulations(CE, HACCP, EHEDG), resulting ina USDA Dairy Equipment Accept-ance Certification in November 2008.b [email protected]

Unique contribution to food safety

A special pioneering spirit prevails atFomaco, stimulating innovative think-ing and creativity. This is truly thecore of their set of values, whichcombined with their passion forexcellent machine design has pro-duced remarkable results.Since Fomaco was founded in 1976they have been aiming to providequality products for their customers,

specialising in the manufacture ofinjectors, inline tumblers, tenderisers,brine mixers and storage tanks forcuring and marinating various kindsof meat, poultry and fish products. In recent years products like mois-ture enhanced meat and other mari-nated meat products has emphasisedthe importance of accurate injectorscoupled with the obvious benefits ofcontinuous, inline tumbling to aid infinal product appearance and purgereduction. Their established objec-tives are continuous improvement oftheir existing range, coupled withdevelopment and innovation leadingto new and exciting products.b [email protected]

Created with passion —designed for success

International Meat Topics — Volume 3 Number 3 17

Nowadays, greater demands areplaced on modern grinders. In par-ticular, they must be equipped to: l Cope with lower temperatures.l Handle products with the great-est possible care and preserve thetexture of raw material.l Achieve top rates in the shortestof times.l Satisfy current safety require-ments.l Guarantee a high standard ofhygiene.l Minimise operating and servicecosts.The specialists from Karl Schnellprovide the industry with a fullyfledged grinding range consisting ofangled, automatic and combigrinders in various sizes and ver-sions. These machines can beadjusted to specific applications witha wide variety of cutting sets and can

thus be universally implemented fora variety of products.For instance KS offers hole plateswith drill hole diameters down to1.6mm. The key benefits of suchsmall grinding holes are efficient andfaster mixing with powders,advanced safety during the cookingcycle, repeatable heat holding timeand less risk of re-contamination.The rugged construction of all KSgrinders is well matched for heavyduty operation in daily practice.Proven KS workmanship and rig-orous hygiene standards satisfy cus-tomers’ demands for economicalmachines that at the same time offermaximum efficiency and quality.b [email protected]

Maximum efficiency andquality to meet demand

The Universal Grinder AU 200 Ufrom Maschinenfabrik SeydelmannKG achieves a constantly clear cutand very efficient throughput. Theversatile machine effortlessly reducesfresh meat, frozen meatblocks, rinds, blocks offat, cooked meat andother food productsindependent of consis-tency and tempera-ture. The sixspeeds ofthe spe-ciallyequipped working worm can bepre-set steplessly via the Command500 W control system.Thus, forexample, faster speeds can be cho-sen for fresh meat and slower speedsfor deep frozen blocks of meat. Thisguarantees the best possible cross-section cut and a very efficientthroughput.The feeding worm is made withspecial cutting edges and breaking

contour for frozen blocks of meat.Wide windings guarantee that largepieces of fresh meat as well as wholeblocks of frozen meat are grabbed by

the worm. The extremelystrong drive of thefeeding worm of theUniversal Grinder

AU 200 Ucan bepre-setsteplessly

to four speeds viathe Command 500W control system

so that the quantity of the product tobe fed can be controlled as required. According to its temperature, con-sistency, size or type the product canbe fed continuously with the idealspeed. For each manufactured prod-uct the machine provides a consider-able scope for optimisation as far asthe texture of the reduced material isconcerned.b [email protected]

Optimising production withmachine innovation

Grasselli SpA are international lead-ers within fresh meat machinerymanufacturers and have introducedsome new products with recognisedachievements. Grasselli’s CSL compactmultiblade slicer offersa minimum 2.5mm slic-ing thickness.Compactness,ergonomic, ease of useand maintenance,together with the higherquality of the givenslices, make this a smartalternative to the obsoleteand critical multi disc blade slicingsystems.It is efficient and inexpensive, notonly on fresh meats but also on

cooked or precooked foodstuffstoo. In addition, their ST200 stripcutter, dicer and tenderiser is avail-able in one machine. A transversal machine, combining

several functions plus steadi-ness of construction, com-pactness and light weight, itwill last for a very long timenot only among industrialmeat processors, but also inbutchers shops, catering ser-vices as well as industrialkitchens.

In minutes the ST200 will turnfrom beef steak tenderiser into apork meat dicer or a chicken stripcutter, up to squid ring cutter forthe finest finger food preparations.b [email protected]

Compact multiblade sliceroffers higher quality

Jarvis Products Corporation is nowoffering industrial robots for variouskill and cutting floor procedures. These robots can be easilyadapted to control Jarvis hand toolsused for both beef and pork pre-cutting and slaughterline operations. In pork slaughterhouses, Jarvisrobots can be especially utilised forhog head dropping, brisket opening,fore-paw, and aitch bone cuttingoperations.

Robotic machines have also suc-cessfully removed pork bungs, andopened pork bellies and breasts. Beef slaughter lines have foundrobots greatly beneficial for fore-quarting and hock cutting proce-dures. These robots are user

friendly, easy changeable, fast, reli-able and easy to maintain, requiringminimal maintenance. Custom designed control providessuperior accuracy by permitting con-tinuous modifications to the toolpath. The main axes are lifetimelubricated and an oil change is onlynecessary after 20,000 hours ofoperation. Average service life is 10-15 years. All moving parts are cov-ered for protection, and arms canbe fully extended – even at maxi-mum speed. Robots can be eitherfloor or ceiling mounted. Jarvis provides free customer ser-vice, including equipment installa-tion, service calls, and employeetraining.b [email protected]

Robots for all kill floor andcutting room needs

red meat processing

18 International Meat Topics — Volume 3 Number 3

red meat processing

After 20 months of research andconstruction, Schröder Maschinen-bau’s R&D team in Germany hasintroduced its Imax IT injector,which features a built-in weighingsystem that recognises the injectionprecision at every second and com-pletely regulates it. It is also adaptive – it evaluatesits own regulating parametersindependently, stores these, andin repeatcases, usestheimproved values.The load cells that supplythe weighing signals are spe-cially selected scale typesthat have never been previ-ously used in the meat industry inthis form. The cells are highlydurable and completely enclosed ina stainless steel block. The scale itself is a component ofthe static construction and reacts tothe material deformation of the car-rier construction. This principle hasbeen used to invent a type of scalethat ideally meets the needs of themeat production industry; it can beeasily washed down and withstandsmechanical strain. The scale signals are evaluated byspecially designed software. Thecomputer used for this is a separateunit. This independence ensuresgreat operational reliability of the

injection process. Data are almostpermanently recorded andprocessed by the software. The result of the comparativeevaluation is provided each secondas a signal for the injector control.The controller then draws its own

‘conclusions’ fromthese data. Adaptation ofthe status quo and

the desired stateare automaticallydone by the injec-tor. Its ‘responsiv-ity’ can be

changed, however: certain base val-ues or the intensity of the adapta-tion can be saved in a recipe, butdespite this, the injector is capableof learning. If it is working on a batch andrecognises values that are betterthan the preset ones, it will offer theoperator the choice of saving theseas new parameters for the nexttime. Due to the high data density,the system is available immediatelyafter injection begins. Calibration takes place automati-cally when the injector starts runningand automatic injection adaptationtakes place only three minutes later.b [email protected]

Meat processors produce cases ofproduct which need to be weighed,labelled and shipped efficiently. They need an affordable solu-tion which is easy to maintain,but can cope with their specificbusiness requirements.In terms of functionality,management need tobe able to set productselection screens to their ownspecification. Users also need tobe able to add andremove products, aswell as group theminto colour-codedcategories and pro-duce high qualitylabels.Integreater’s OuterCase Marker (OCM) is durableenough to work in a meat pro-

cessing environment and will pro-vide all of the above functionality.The standard model comes with avariable height frame, mast, loadcell, touchscreen, printer and scale

indicator. It is providedfully assembled and can betailored to your specifica-tions. The company willalso design any labels that

you require and set up your prod-ucts on the system.Production quantities for eachproduct are sent to the OCMson the factory floor. This infor-mation is grouped by run num-ber, so that target quantities andprogress can be displayed onthe touchscreen. Operatorsthen know how many cases are

outstanding for each run, as well aswhat has been completed.b [email protected]

Adaptive injector withbuilt?in weigher

Outer case marker for effi?cient labelling

The RS4204XL is the newest addi-tion to the RS family of double clip-pers from Tipper Tie. The 4204XLmachine can accommodate signifi-cantly larger product than similarmodels available on the market.Recent production runs were suc-cessfully completed with a productdiameter of 290mm. The RS series of clippers offer con-sistent speeds of up to 50 cycles perminute, depending on the size of theend product.The RS product line produces anarray of fresh and dry sausages,smoked meats, cooked meats andprocessed poultry. All models accommodatehard and soft emulsions aswell as whole muscle

meat products. Additionally, thevacuum system creates an air-freepackage.A stainless steel gathering-voiding-clipping system is a key componentto the RS series, enabling faster andstronger clipping than competingbrands. It ensures all products arecleared from the casing, thus provid-ing clean tails and a tight, secure clipclosure. Products can be tightlystuffed or slack filled to producemoulded and D-shaped products onracks. The RS family of clippers issupported by a powerful controlsystem featuring advanced diagnos-

tics, production speedcontrol, recipe manage-

ment, andremote mon-itoring.b [email protected]

New addition to double clip system family

Koneteollisuus Oy (KT) is a familyowned company founded in 1938.For generations the company hasbeen proud of its work ethic andspirit of enterprise which guaranteequality in performance.For over 70 years they have beenproducing meat processing machin-ery and equipment which in their effi-ciency and reliability reflect KT'sindividual approach to business.Their success is based on the longservice life, superior quality andsafety of the machines that they pro-duce.Successful co-operation guaranteesquality. KT's collaboration with itssubcontractors goes back a very longtime. Choosing the right machine for

you is an important decision and KTpersonnel are at your service to help.b [email protected]

Quality in performanceguaranteed

International Meat Topics — Volume 3 Number 3 19

Whenever homogenous grinding forproducts such as salami or hamburg-ers needs to be achieved, the IozzelliTCS VAC mixer-grinder is the bestsolution thanks to its pre-mixingbowl equipped with non-intermesh-ing paddle shafts enabling a perfectblend of meat proteins and fatsbefore the grinding stage. Available in severalexecutions: 150 and180 grinding head,400, 600, 850 and1200 litre premixingbowl, such amachine meets theneeds of bothlarge and smallproducers. These machinesare equipped withthe Iozzelli ‘extermi-nation’ grinding sys-tem. According to the knivesused this mechanical device turns

them twice as fast (whenever hardmeat has to be processed) or at thesame speed as a grinding screw (for

other kinds of meat).PLC control drive forsetting premixing timesand cycles, 95 or200 litre columnloader, Unger cut-ting system andexecutions forMortadella process-ing (featuring moreperforming motorsand special grindingsystems) are alsoavailable ondemand.Every machine fea-tures Iozzellimechanical gearreducers, a strong

warranty of long lasting performanceand high reliability. b [email protected]

Pre?mixing bowl provides the perfect blend

The Product Splitter from Risco is amodern and technologicallyadvanced system for extruding anykind of meat product. The Product Splitter ensures theextrusion of perfect flow rates at aconstant pressure. The system isactivated by a dosing system consist-ing of a rotor driven by the pressureof the product itself which logicallyand continuously guarantees totalsimultaneous uniformity of the prod-uct flows. It is available from two to 12 out-puts, depending on the productionneeds and it is filled by the newgeneration continuous vac-uum filler series fromRisco. The productflows can

then be further divided according tothe process requirements. Theseare divided by a cutting system thatensures a clear separation of theportions for forming solid extrudedproducts (circular, square or trian-gular shapes and more with differentdiameters and sizes available) or canalso be connected to portioningvalves when dosing is required,which is suitable for most liquidmasses. The Risco Product Splitter pro-vides excellent weight control of

extruded por-tions. In addition,

the system providesthe solution forhigh automa-tion in produc-tion whenproduct isdeposited ontoa conveyor belt,directly into con-tainers, tubs, trays,

cans or other recepta-cles, meeting all produc-tion requirements. b [email protected]

Advanced product splitterfor extruding meat

The Leblanc Automatic BellyTrimmer (ABT) is a high capacitymachine designed not only to maxi-mise value and yields, but also toensure a consistent final product. Rated at a maximum capacity of1680 bellies/hour, the machine con-tains a vision system acquiring over150,000 measurements of eachpiece to create a precise 3D model.This data is used to determine bellyshape, estimate weight and pinpoints defects such as holes andsnowballs.The ABT can simultaneously pro-duce different belly types selectedfrom a database of user configuredproducts and specifications.The production optimiser withvalue grading is the newest featureoffered on the ABT. The intelligent software starts bycomputing the cut paths of all avail-able products to meet specifications,while simultaneously maximising theusage of the raw material. The bestproduct is selected by comparingfinished values deducted from mar-ket prices of trimmings and bellyproducts. The cut is accomplished with mini-

mal loss and no cross contaminationby four high pressure water jetsoperating at 4,000 bars, while main-taining low water consumption at90ml per belly.Featuring a noise insulated cuttingenclosure, the ABT is manufacturedfrom stainless steel and food gradecomponents, while conforming tothe strictest rules regarding health.b [email protected]

Water jet cutting maximises belly operation

red meat processing

Mado’s generation of Ultra Monomixer grinders can help meatprocessors save time, productioncosts and improve productsafety. The eight automaticmixer grinders in theUltra Mono family (70,120, 280, 500, 1000 and1500 litres) were designedfor the needs of hygienicand economic meat pro-cessing solutions and areideal for processingpremium products.Mado’s patentedtechnology, togetherwith the use of newmaterials enables thegrinders to achieve acapacity from 1,200 up to 8,000kgper hour in minced meat produc-tion. The machines can handle freshand deep frozen material in the stan-dard version.

Another advantage of themachines is the improved productsafety. This is due to the eliminationof heavy metal abrasion as a resultof highly tensile and low friction

materials used for themachines. All Ultra Mono models fea-tures a mixing unit. Themixing intervals can thusbe optimally configuredand adapted to the indi-vidual production needs. Furthermore, all UltraMono models can beequipped with a centralor lateral separatingdevice. Cooling and

gassing equipment as well as infi-nitely variable drives are available onrequest. They can be easily cleanedwith high pressure cleaners and are infull compliance with EU regulationsfor food safety and hygiene. b [email protected]

Mixer grinder saves time and cost

20 International Meat Topics — Volume 3 Number 3

red meat processing

The shelf life of meat products invacuum sealed packaging by ALFAInternational is greatly extendedwith the use of pure nitrogen or acarbon dioxide/nitrogen mixture. Usually at 25-30% CO2 in nitrogen,purge gas can extend the shelf life asmuch as 90-100%. However, thisdoes not significantly reduce the‘browning’ effect due to the removalof oxygen from the haemoglobin. In short, the process of extendingthe shelf life will likelyresult in a product witha less red appearance. The key word hereis ‘appearance’. Themeat turning brown isnot an indication ofquality. Removal of the oxy-gen prevents bacterialgrowth but at the same

time removes the oxygen from thehaemoglobin which give the meat ared appearance.Introducing carbon monoxide gasto the mix will allow for the COtoattach to the haemoglobin and resultin a nice red colour. The colour canbe even brighter after exposure!Carboxyhaemoglobin is formed toprovide this bright red colour andthe bond will remain until the meatis exposed to oxygen after opening.

In theory, the meat can stayred for a very long time; longpast the shelf life. This does not mean that themeat is any more fresh. Thelevels of CO requested arearound 0.4% in CO2/N2

mixtures. This small amountdoes not pose any health riskwhen opening the package.b [email protected]

Extended shelf life withvacuum sealing

KJ Industries has further developedtheir acclaimed fully automatic pri-mal cutting machine based on theVision system. This machine hasproven its ability to combine highspeeds with great accuracy, therebyincreasing yield.The primal cutting machine hasalready achieved record breakingspeeds of up to 800 pigs per hour,all while improving product quality.Even at such high speeds, the sys-tem is considerably more precisethan a manual line doing 300 pigs an

hour. With greater processingcapacity also comes great opportu-nities for savings. Past customershave been able to combine two linesto just one, or to eliminate a nightshift. Having a primal cuttingmachine capable of such speedallows meat processing plants to getmaximum results from compactproduct lines. They get very accu-rate cuts too, which means that theyget more valuable products in theend, and faster than before.b [email protected]

Fully automated cutting forspeed and accuracy

red meat processing

For many years, Kilia’s successfulbreaker technology has been thestarting point of modern automatedfrozen meat processing. It is available with different capaci-ties (1-12t/h) and as a single unit(SP50/SP100/SP150), or in combi-

nation with a frozen meat angle min-cer (TP160/TP200/TP220 andWAW W300).Since particular demands in frozenmeat processing have increasedlately, Kilia has developed a specialbreaker model, the SP ‘strongline’ toanswer extremely challengingdemands, for example in the pro-cessing of raw material with a highpercentage of sinews and tendons.The usual low noise emission, typi-cal for Kilia breakers, has of coursebeen preserved in the stronglinemodel.b [email protected]

Quality and innovation infrozen meat processing

Choice Cut Surplus Inc (CCS) arebuyers and sellers of good, usedmeat packing, food processing andfood handling equipment. They havea good sized inventory and are con-stantly on the road buying and listingsurplus equipment. Between their inventory and theirnetwork of suppliers, if they do nothave what you are looking for, theycan usually find it. From a couple of bacon combs tocomplete grinding lines, CCS are agreat source to turn surplus equip-ment into cash, as well as cleaningup your bone yard and/or ware-house.

They do business with companiesboth big and small and offer a widearray of equipment and parts, to getyou up and running as well asupgrading to become more efficient.b [email protected]

Sourcing surplus meatprocessing equipment

Windsor Food Machinery hasrecently been appointed theUK’s sole agent forthe industrial rangeof Lakidis meat pro-cessing machinery. The range includesmixers, grinders,flakers, skinningand de-rindingmachines as wellas loading arms.These machines are ideally suited to

processing frozen blocks of meat, aswell as flaking, grinding and mix-

ing. The 500 litre Z armhas been especiallymanufactured for thekebab industry andbespoke Doner makeup tables and boninglines can be made tocustomer specifica-tions. b kstuart@

emailmessage.fsnet.co.uk

UK?s sole agent for meatprocessing machinery

International Meat Topics — Volume 3 Number 3 21

Sandvik is a leading manufacturer ofstainless steel conveyor belts, sup-plying meat cutting and processingoperations around the world.Stainless steel is the material ofchoice for maximum hygiene and asteel belt offers major benefits interms of effective microbiologicalcontrol. The complete lack ofcrevices, textures or fibres in a solidsteel belt conveyor means there isnowhere for bacteria to hide awayand breed. The inherent strength of the mate-rial means it is more resistant toknife or bone damage than otherconveying materials, and thereforeless likely to suffer cuts wheremicrobes can develop.

As a flat, smooth, hard and inertconveying medium, a steel belt canbe cleaned quickly and efficientlyusing heat, pressure, brushes, deter-gents or chemicals. The benefits ofcleanability are not limited to healthand hygiene matters. Low waterconsumption and reduced use ofcleaning chemicals or detergentsmeans lower costs, while fastercleaning results in less downtime.Sandvik is also a major supplier ofprocess systems for foods, with sys-tems installed for freezing, drying,steaming and more. The company works closely withOEMs as well as supplying completeprocess solutions.b [email protected]

Hygienic meat cutting on a steel belt

Continuing its commitment to pro-viding food processors with com-plete single source support, and tohelp expand its selection of coatingsystems and seasoning applicators,Heat and Control Inc has purchasedSpray Dynamics Ltd and now offers acomplete line of equipment andtechnical services covering everyaspect of coating.Spray Dynamics, a leading innova-tor of equipment for the controlledapplication of liquid and dry ingredi-ents, have successfully partneredwith Heat and Control on projectsover the years. Their equipment is anexcellent match with the Heat andControl FastBack On-Machine sea-soning systems, and individual in-kitchen flavouring applicators.

Heat and Control’s goal is to pro-vide the best single source supportto their customers and with theSpray Dynamics line will enhance theversatility of their seasoning applica-tors, while giving customers a greaterchoice of coating systems to meetindividual product requirements.Spray Dynamics applicators areideal for red meat flavouring andcoating.b [email protected]

Controlled application offlavourings and coatings

22 International Meat Topics — Volume 3 Number 3

red meat processing

Pinnacle Foods is a specialist in themeat and poultry processing indus-try providing free flow IQF minceand diced pork, lamb, beef, chickenand turkey, chops, joints and manu-facturing pork, lamb, beef, chickenand turkey to numerous customersacross food industries including,foodservices, frozen food whole-salers, multiple retailers and foodmanufacturers and have now com-pleted their move to a new purposebuilt 30,000ft2 factory in Alton, UK.Pinnacle Foods was formed in2007 following the merger ofWilsons Frosted Meats and PinnacleMeats so offering a specialist servicein providing quality frozen and freshmeat and poultry using contempo-rary techniques but maintaining tra-ditional values.Graham Reed, managing director,selected UPM Conveyors to designthe complete product handling sys-tem with UPM accepting totalresponsibility for the completeturnkey project which involved thehandling of meat and poultry fromgoods in through to bandsaws (including inspection and siev-ing); dicers, flakers, mincers, under-size screening to an Octofrostfreezer tunnel and finally a multiheadweigher/bagger and packing/despatch with an output of threetons per hour on a 24 hours a dayseven day week operation.All aspects of manufacture werecarried out in house at UPM includ-ing fabrication programming andcontrol build based on a central PLCtouch screen to interface all beltconveyors to the multihead weigherso should a problem arise thenproduct can be diverted.Graham Reed expressed his totalsatisfaction with UPM particularly

their liaison with other equipmentsuppliers to ensure a trouble freeinstallation completed ahead ofschedule and also commented onthe excellent, unique method ofquick belt access allowing full pres-sure wash down to IP67 standard. The system has resulted in a 30%increase in production with a reduc-tion of planned personnel achievinga six month pay back on the invest-ment.b [email protected]

The complete meathandling system

It looks almost like a conventionalconveyorised derinding machine, butwhere the ‘normal’ de-rinder has itspressure wheels, the ESB 4434 SHutilises razor sharp round blades.Boneless pieces of meat are cut toslices and strips.For more than 50 years MAJA, theGerman machine manufacturer, hasdeveloped and produced derindersand membrane skinners for meatcuts. On the basis of this approvedtechnology, MAJA has launched a

slicing machine of special interest formedium sized processing plants.Wherever large quantities of meatmust be cut down in the shortestpossible time, as in the barbecueseason, in event catering and in thefield of large institutional cateringservice outlets, for example, the cir-cular knife cutting machine type ESB4434 SH offers itself as a compara-tively simple and robust solution. Itis easy to handle and offers a goodprice-performance ratio.The machine is suitable for verticalcutting of meat slices of 8mm andmore from almost all boneless cutsof beef, veal, pork and poultry.Special products, such as beefliver, roasts or brawn, can also beprocessed into slices and cuts of uni-form thickness within the shortestpossible time. By placing them backinto the equip-ment unit’sinfeedagain,thinstripscan also be cutdown further,as for furtherprocessing intochopped-and-sliced meatand gyros meat cuts for example. Even untrained workers have noproblem in operating this equipmentunit. All machine parts are easy toremove. For the operator’s safety,the ESB SH is equipped with a pro-longed hood as well as with a safetycover on the discharge conveyerbelt. Special safety handles allow easyand safe disassembling of the kniferoller for cleaning and knifeexchange. b [email protected]

Meat slices in just a matter of seconds

seepex Inc has introduced a newSmart Stator Technology (SST) ver-tical hopper progressivecavity pump, which isable to convey wholedeboned red meatswhile maintaining theintegrity of the prod-uct and without caus-ing shear. Their SST is whatmakes this pumpspecial. The splitstator design allowsfor quick disassemblyand cleaning. Thepump requires lessspace for all mainte-nance tasks becausethe pumping elements can beassembled and dismantled withouthaving to remove the entire pumpor any piping. Additionally, the pump offerslonger service life for the rotor and

stator due to an integral retension-ing device, and up to 30% cost sav-ings due to less downtime andincreased productivity. The pump is gravity fed, eliminat-ing the need for augers. The aseptic

joint is open and thereare no shaft seals. Allwetted parts are FDA

compliant. With conveying capacities upto 572 USGPM and pressuresup to 360 PSI, the hopper canbe fabricated to the exactdimensions required by theplant. Pumps are fabricatedand assembled at theseepex ISO9001:2008 certifiedplant in Ohio with

95% of components fabricated,manufactured or purchased

from sources in the USA.b [email protected]

Faster, smarter,conveying technology