Cooking kettle systems with a long tradition
International
Successful production of raw hams
Meat consumption in crosshairs
Consumer views on food production, especially of meat products, often contradicts their eating habits. The effects of this on the meat industry as well as the market opportunities for alternative sources of protein were the topic of the 42nd Lemgo Meat and Deli conference. mehr
The goal: Fewer antibiotics
Belgium wishes to significantly reduce its use of antibiotics in animal husbandry. Similar to Scandinavian countries, Belgian producers want to start lowering their use of veterinary medicines. mehr
Looking forward
The certification of Danish pork production plants according to the Danish product standard has not been affected by the Corona pandemic. The country continues to maintain its many animal welfare-related activities. mehr
Clean cut, gentle mix
From the production of fresh bratwurst emulsions to the uniform mixing of semi-dry raw sausage mass: Grinders and mixers are among the most commonly used devices in meat production companies. They must process sensitive raw materials gently, but also convince with ergonomics and hygiene. mehr
Better emulsions without air
The most fine-grained and homogeneous sausage mixtures are the basis of high-quality products. Vacuum cutting can further improve emulsions and thus, sausage quality. This article explains the advantages of cutting under a vacuum and introduces a selection of suitable equipment. mehr
Equipped for large batches
Industrial meat producers need equipment for large batches. In some cases, cutting mixers have a bowl volume of over 1,000 l. This ensures sufficient sausage emulsion on production lines used for anything from cooked sausage to boiled sausage. Electronic controls of important parameters such as speed and grain are a given. mehr
Precision for thick and thin
Whether it’s carcass splitting, production or sale, high-quality slicers – from bone saws to multi-purpose portioners and slicers – are a must in meat processing companies. In addition to the greatest possible versatility, operating safety is the top requirement for products in this sector. mehr
Portioned down to the gram
To stuff sausage emulsion into casings or form meat into hamburger patties on a large scale, intelligently controlled and high-performance machines are used. They combine portioning accuracy with speed and are robust, easy to operate and clean. mehr
A casing for every sausage
Germany is the country of sausage-makers and -lovers. But it takes a lot of manual work for wieners, bratwursts or cooked salami to end up in the right casing at the meat counter and on the consumer’s plate. Mechanical engineers provide useful equipment for portioning the meat as well as filling and sealing sausage casings. mehr
Sausage is everything
High performance, precise processes, absolute weight accuracy and reliable machine technology – these are the central requirements for a sausage production line. Vemag Maschinenbau offers the corresponding solutions for processes ranging from filling to depositing – the company sees itself as a one-stop shop. mehr
Added value for valuable cuts
Precise removal of rinds based on the thickness of the fat, removal of wafer-thin membranes from the meat surface – previously difficult and filigree manual labor can now be done with machine support. Modern combi devices even combine both applications in one space-saving unit. mehr
Preserving delicatessen items
Whether it’s canned liverwurst or Göttinger, bratwurst in onion-vinegar stock or ready-to-eat goulash in a jar, preserved foods have long since ceased to be simply “emergency rations” for customers in a hurry and are now a source of high-turnover sales in butcher shops. Special equipment facilitates the production and ensures the durability of such products. mehr
Planning is vital
Efficiency, sustainability, animal welfare and – above all – hygiene plays a central role when planning a new slaughterhouse or modernizing and expanding existing ones. This article presents technical solutions for furnishing and equipping slaughterhouses. mehr
Chilled, cold or deep-frozen
Cooling and refrigeration technology are indispensable when handling perishable foodstuffs, whether they are raw materials or processed meats and sausages, and whether it is during storage, processing, transport or at the shop counter. Maintaining the cold chain throughout the entire flow of goods is imperative. mehr
Tests for total precision
Food safety is high on the agenda of consumers. High-tech ensures that meat processors do justice to this. State-of-the-art measuring and weighing technology and electronic quality control systems help detect temperature and weight deviations or foreign bodies in the product. mehr
Coronavirus pandemic: Checking ventilation systems
Printing and labelling in colour
Sharp & fast is best
Whether needed to cube large quantities of fresh bacon, chop frozen meat blocks, or finely grate vegetables and fruit – cutting machines in the meat and food processing industries must be all-rounders Capacity and flexibility are key. mehr