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.
Even though artisanal shops often produce only small batches of head cheese or bologna sausage as well as hot dishes, stews or gravy in the kitchen according to a weekly menu plan, canning and sealing by hand or cooking by rule of thumb is no longer up-to-date, especially for chain stores. Modern high-speed filling systems ensure weight-precise, regulation-compliant portioning as well as clean container edges, efficient use of raw materials, and savings in working time.
Sealing machines can be flexibly adjusted to the height and diameter of containers or automatically feed the correct lid and are designed for hourly four-digit outputs. For the actual preservation process, stainless-steel autoclaves are standard in many butcher shops. They gently cook products thermally (usually with a sprinkler process). Temperature and pressure settings can be individually pre-programmed and electronically controlled.
Before making a new investment, the purchaser must consider the desired capacity sizes of fillers, kettles, etc. as well as how easy they are to clean.
In this article, Die Fleischerei presents equipment that can make the preservation of meat products more efficient and profitable.