New meat processing equipment

  • View

  • Download

Embed Size (px)


New meat processing equipment

Text of New meat processing equipment

  • P L a n n i n g P R O D U c T i O n i m P L e m e n TaT i O n

    Processing and packagingof meat and poultry

    Your partner for

    plant engineering

    and construction

  • Our comprehensive range of services:

    Planning of food processing plants of any size, in particular:

    Slaughtering and processing plants for cattle, pigs and sheepPoultry slaughtering and processingcanning factoriescooling and freezing technology

    in-house manufacture of machinery and installations in germanyPersonnel trainingTransfer of marketing know-how (e. g. recipes)Turnkey construction and elaborate cooperation concepts


    in particular, we undertake project planning, manufacture, and installation of complete production processes in the meat and poultry processing industries to produce, for example, the following food:

    Fresh meat and pre-products cooked, boiled, raw sausage Pasty and meat products Fine food canned food convenience and trendy products

    naturally we also supply any auxiliary and consumption material required for a smooth flow of production, e. g. film and card- board packaging, cans and packages.

    On the following pages you will find an ex-emplary illustration of a meat processing line with its major components; naturally, this line can be customized to your individual needs, to the size of your company and to your different levels of automation.

    We will be glad to advise you on your project.

    Depending on your requirements the Processing division of emF offers you individual solutions for meat and poultry processing with individual machines, entire processing lines or turnkey plants.

    The location is not important. Whether in cold or hot regions, with our internal construction department we are able to offer you safe solutions even in earthquake-prone areas.

    Our expert staff advises and trains you starting with the processing technology including Western european style recipes. naturally we are also able to take account of regional processing methods and flavours and together with you we can combine them to develop locally and internationally market- able products.

    Our references tell their own tale and you can benefit from our experience. The basis of our success is partnership. This includes our support to you in the sale of your finished products, working hand in hand with our subsidiaries.

    S O P h i S T i c aT e D T e c h n O LO g Y

    TO T h e S m a L L e S T D e Ta i L

  • 18









    The plant in detail:

    Pre-products (1)curing (2)Production of sausage meat (3)Thermal division (4)Filling, closing (5)Packaging (6)Weighing, measuring (7)cleaning, hygiene (8)accessories (9)

    T h e F U L L R a n g e O F

    m e aT P R O c e S S i n g . . .



    5 2





  • For the production of cured meat we sup-ply you, the customer, with injectors and vacuum tumblers and with the appropriate mixing and filter technology. Different injec-tors are available for the various types of meat ensuring optimal injection results of the highest product quality.

    as far as the production of brine is concer-ned, our scope of supply includes systems which allow for mixing in of additives. gene-rally, they are offered in a design and dimen-sioning matching the injector.

    By fitting the injector with a cooling jacket

    c U R i n g

    Pickle mixer

    P R e - P R O D U c T S

    emF delivers precision machines and equipment exclusively for the production of pre-products such as: conveyor sys-tems for fine cutting and portioning, band saws and portion cutters for precise-weight cutting, tumblers for marinating, machines for the packaging of the pre-products in dishes or on trays and vacuum packaging and thermoforming machines with labelling.

    all machines supplied by emF adhere to the latest eU hygiene regulations and to the standards of the countries of installa-tion, thus ensuring perfect processing and product quality.

    naturally, inert gas (maP) can be used for certain packages to maintain the product quality and extend shelf life.

    Portion cutter

    Packaging machine

    Band saw



  • you achieve a consistently high quality of brine, and at the same time you keep the microbiological load at an optimal low level. in addition, filters can be applied to remove suspended matter, thus ensuring a uniform injection of the brine by the injection needles.

    To suit your production requirements our vacuum tumblers are optionally avail-able with or without cooling jackets. For each application we offer you the appro-priate tumbler system. in this way you al-ways achieve optimal results while your products are processed in a gentle and careful manner.

    injector Tumbler cutter with ejector

    equipment for the production of sausa-ge meat is exposed to extreme mechani-cal stress. We therefore offer only reliable equipment that has proven successful in the global market.

    Whether you require equipment for coarse or fine mincing, mixing or emulsifying - machines delivered by emF with contact parts made of stainless steel or food safe plastic you always get optimal results, e. g. for the production of boiled, cooked, or raw sausage.

    Our machines are available for plants and production capacities of any quantity - starting from the equipment in a butchers shop up to the fine sausage meat line, intended for large industrial entities.

    meat grinders are available as stuffing, automatic, mixing grinders or as grinders for frozen meat - naturally with all requested additional equipment. cutters are delivered as standard or vacuum in accordance with the technological requirements and with various accessories.

    complete lines for the production of fine sausage meat, for example with a conti-nuous cutter, provide high production out-put in large and consistent batches. For the mixing of batches we supply standard or vacuum mixers, always perfectly adapted for their intended use, technological require-ments and the production quantity. For qua-lity assurance in the production of boiled sausages we can supply ice generators.

    S a U S a g e m e aT P R O D U c T i O n

    Vacuum cutter with lift-tilt deviceautomatic grinder automatic grinder with lift-tilt device

    crushed ice producer


  • The equipment for the thermal department is an important technological area within the production chain. it has a decisive effect on the overall quality of the product, its appea-rance and durability. Smoke gives a very special taste and an incomparable flavour to meat and sausage products. emF provi-des thermal systems for smoked products in addition to drying, cooking, cooling and maturing.

    The universal chambers with a fully automa-tic process control system ensure consis-tent quality at smoking, convection cooking, baking, and steaming. as far as the smoke generating systems are concerned, you have the choice between smoke genera-tors operating on friction, smoulder smoke, or liquid smoke basis. The systems ensure continuous production with minimal thermal loss. Furthermore, they work as closed sys-tems, i. e. no additional costs are incurred, e. g. for thermal after-burning units, catalytic converters or air washers. The bodies of the units are made of stainless steel and are hermetically sealed.

    To cook meat and meat products we offer cooking kettles and cooking systems for any production volume, equipped with different types of heating.

    Our high-efficiency cooling systems provide for rapid cooling of the cooked products. Thus, the temperature range critical for mi-crobial growth (between 50c and 30c) is passed through quickly. The systems are designed for the cooling of scalded and cooked sausages as well as for meat and fish products. Our cooling systems do not only improve product quality and provide longer shelf life, they also reduce possible cooling deficits.

    Regardless if you produce large or small, thin or bulky, smoked, air-dried products, and/or products ripened by noble mould, neSS-climate cold smoke and air-maturing systems are suitable for a large range of ap-plications. neSS climate class allows you to get defined and standardized maturing and drying conditions and as a result, a consis-tent and high quality product ensuring pro-duct safety.

    T h e R m a L D i V i S i O n

    Universal system with smoke generator


  • bc d



    cold smoke generator (a)

    Ripening plant (b)

    Universal system for meat and sausages (c)

    Universal system for poultry (d)

    cooking kettle system with bin feed (e)

    Fotos (a-d): ness & co. gmbh, Remshalden

  • Vacuum filler with lift-tilt device

    automatic double-clipper

    Semiautomatic double-clipper

    Single-clip machine

    Piston fillerVacuum filler without feeding

    Filling and closing also means getting the meat and sausage products into the right shape.

    however, the main function of the filling ma-chines, whether it is a piston or a vacuum filler, is the precise and gentle filling and portioning of pasty food or the forming by means of appropriate attachments. They are versatile and offer a wide range of applications, ranging from traditional sausa-ge and meat products up to new conveni-ence and trendy products.

    all machines ensure a constant high qua-lity product, regardless if it is portioned in artificial or natural casings or in any other receptacle. high production capacity and easy handling of the machines ensures time sav