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Cover od Issue 9/2010 of Die Fleischerei
Market: Meat counter success
Some 15 years ago, Sopexa began going its own way. Its goal? Ensuring the safety and quality of beef. When the Charoluxe Club was founded, everyone was talking about traceability back to the cattle breeder. Concentration on the Charolais beef breed and the development of a specification book created the framework for the company’s success story.
Cutting: Perfectly ground mix of meat
A high quality level is indispensable for the processing of fresh and raw starting material and, more specifically, for the production of meat and sausage products. The following article shows what prerequisite equipment systems for grinding, mixing and cutting material down in size must fulfill for that specific purpose.
Cleaning: Never compromise cleanliness
Those who work with meats and sausages must ensure scrupulous hygiene in production, storage and sales rooms. In the last analysis, cleanliness is an important mark of quality for a company. Die Fleischerei presents professional products and solutions for uncompromising cleanness.
Briefly noted: Converting to natural refrigerants / Frozen foods industry robust despite crisis / Effective surface protection system
