INSIGHT

M E AT P R O C E S S I N G
Beef boning hall system fulfils criteria at Marcher
Accurate portion control with I-Cut 55
BRODERNA NILSSON:

>8

>5

SAME AGAIN, PLEASE!> 6

SensorX Fat-lean Trim Management system > 3

2 0 1 0

V O L U M E

VOLUME 1

CONTENTS
2 3 4 5 6 8 11 12 14 15 16 17 18 19 20
2
We meat your needs SensorX fat-lean trim management system I-Cut 10 the no-fuss portion cutter Accurate portion control with I-Cut 55 BRODERNA NILSSON Same again, please! Beef boning hall system fulfils criteria at Marcher ValueDrum Marinating the Smart Way Fixed-weight meat batching Meat harvesting Inline bone processing Innovation in sausage making equipment Automated data collection for solid decision making and full traceability Weigh it, label it, track it... We know skinning better than anyone... Freeze your product - not your profit All new Polyslicer 1000 with out-of-the-ordinary performance

We meat your needs

Meat is one of the most valuable and demanding food products. Worldwide meat consumption is growing and the variety of products available as convenience foods is on the increase. Meat processing in the East European countries, Asia and South America continues on an upward path. These are all factors that contribute to the need for efficient, fully optimised meat processing. The continuously growing focus on automation along the entire meat processing chain is closely linked to the growing use of information technology. Hygiene and traceability are of crucial importance, requiring full monitoring of all processes along with the continuous documentation of origin and production data, in the interests of consumer protection.
Marel Meat Industry Centre

For many years, we at Marel have been working closely with some of the most forward-thinking meat processors and, over the years we have built up a wealth of know-how and practical expertise in this field. With the setting up of a Meat Industry Centre, we aim to stay at the forefront of providing innovative technologies for the meat processing industry including our unrivalled Innova production control software, state-of-theart deboning and trimming systems and automatic high-speed slicing, loading and packing lines to name just a few. Our Meat Industry Centre team consists of industry experts with first-hand experience of tackling the challenges that meat processors face on a daily basis. We may be good at meating processing needs, but you are the experts in defining them. Our meat industry consultants are here to work with you and help you take your processing operations to the next level. I hope you will enjoy reading about our highly advanced meat industry equipment and systems. Sigsteinn Gretarsson Managing Director, Meat Industry Centre

INSIGH T

M E AT

PR OCE SSING

SensorX fat-lean trim management system

Marels trim management system is an integrated solution of SensorX Fat Analysis and StreamLine red meat trimming line. The system is designed to analyze red meat trim for fat/lean ratio and give processors the ability to manage their trim and hit target fat percentage. The system is based on Marels extensive knowledge in X-ray technology, which provides the most accurate way to determine fat content in meat.
Perfect beef trim for further processing Knowing the accurate fat percentage of incoming product is valuable, but controlling what actually comes out of the process will give processors even more added value. The SensorX scans batches of beef trim from the StreamLine for accurate chemical lean ratio and density variations. The fat analysis function is a software module that is added to the SensorX bone detection system. Products are scanned by the SensorX for density variations. These variations enable SensorX to detect presence of hazardous contaminants or decide precise chemical lean ratio. The results are sent to a grading/batching system where

2 3 1

batches are collected to a target chemical lean ratio. This provides customers with the exact fat-lean ratio they require for further processing (for example 50/50, 75/25 or 80/20). This will take the guess work out of mixing and grinding.

1 Batches of trim and fat from the StreamLine

2 SensorX scans each batch for contaminants, 3 Results are sent to a Marel Trim Grader which 4 Batches of precise chemical lean ratio are
distributes according to specifications formed based on processors requirements chemical lean ratio and weight enters the SensorX.

I-Cut 10
Marels family of portion cutters for the meat industry now has a new member. The I-Cut 10 portion cutter is a high-speed portioning machine designed to easily cut products such as pork loin, pork neck, entrecote and strip loin.
Portioning Division Manager Johan Enevoldsen explains: The I-Cut 10 enables smaller meat producers to move away from inaccurate cutting by hand to accurate fixed-weight portioning. It also allows for substantial savings on labour because of the speed and versatility of the machine. A machine like this often saves as much as 6 people cutting by hand. Designed for easy use By selecting only a few parameters on the user-friendly touch screen, the I-Cut 10 is ready to start producing fixed weight portions. Furthermore, the design of the machine makes it very easy to clean and the small foot print means it will fit into almost any plant layout.

the no-fuss portion cutter

MAIN BENEFITS

Great accuracy, resulting in minimal giveaway Yield improvement and increased production secures fast payback Open construction providing high hygienic level Maximum flexibility easy to use with different types of products Full connectivity with Innova Marels intelligent production
management software

Go to: www.marel.com/I-Cut10

INSIGH T

M E AT

PR OCE SSING

Accurate portion control with I-Cut 55

A lack of skilled butchers, a need for consistent weight and quality and a desire for greater flexibility led Adelaide-based Austral Meat to purchase an I-Cut 55 portion cutter for its beef processing operations. It is a decision they have not regretted.
As Darren Lamp from Austral Meat explains, We were looking to automate our portion cutting both as labour replacement and because we wanted to ensure accurate portion control. 90% of the time we cut fixed-weight beef steaks for food service customers so accurate portioning is paramount. Positive experiences with portion cutter When looking for a portion cutter to replace cutting by hand, we looked at various possibilities, but the alternatives were nowhere near the I-Cut 55 in terms of accuracy and technology, states Darren Lamp. He continues, Since installation, weve experienced a significant increase in yield and bigger throughput, which together result in a very good return on our investment. Taking responsibility for equipment Right from the day of installation, Austral Meat has put a couple of operators in charge of the I-Cut 55. This has given positive results because these operators then take on responsibility and feel a sense of ownership for the machine. Operator Mark Strudwick is happy with what he considers his machine. I have to make sure the machine is always ready, and is fully operational in the mornings and after breaks. Thats no problem, because the I-Cut 55 is easy to work with. It doesnt involve a lot of difficult programming to run it, and we can change the programs very quickly. GO TO: www.marel.com/I-Cut55 Operator, Mark Strudwick is the happy owner of the I-Cut 55 which he keeps running at all times.

Since installation of the I-Cut 55, weve experienced a significant increase in yield and bigger throughput, which together result in a very good return on our investment.

Darren Lamp

A U S T R A L M E AT AT A G L A N C E
Austral Meat is a privately owned company that has been in business for 22 years. The company supplies fresh beef, pork and lamb products to other Australian food processors, wholesalers and food service companies, using brands that include Austral Meat and Strath Pastoral. Approximately 120 people work at the companys two sites.

SAME AGAIN, PLEASE!

Thanks to the considerable expertise and support of I.O. Trading & Teknik AB, a second PolyLine has just been added which achieves this new goal easily and profitably with only two operators. To further increase line efficiency a new Colimatic thermoformer has been integrated. It features an integral device that folds the pack from flat presentation from the slicer to a folded pouch the all important and now famous - Broderna Nilsson wallet pack. Since its introduction in 2005, this highly attractive packaging has found great favour with consumers who are attracted to its traditional delicatessen style and feel. The trend continues at a pace with demand from both home and export markets constantly exceeding targets. The bottom film of the wallet has the appearance of paper, but after packing in the thermoformer, the pack, with its shingled group of meat slices, is folded twice prior to an adhesive label being applied to keep it in place.

BRODERNA NILSSON

Marketing Director Magnus Nilsson

Three years ago, cooked meats specialists, Broderna Nilsson of Gothenburg, Sweden, invested in a PolyLine to help them meet the increasing demand for their wide range of high quality beef, turkey, chicken and ham products. At that time we reported that the challenging economic climate was benefiting Nilsson as increasing numbers of consumers spent more on eating at home.

Never a truer word was spoken! Demand for the companys range of 40 different products under 3 brand names that includes beef, turkey, chicken and 15 different types of ham, has soared so much so, that production has had to be virtually doubled! Average output is now around 25 tons per week of fixed weight sliced product at an exceptionally high pack rate.

INSIGH T

M E AT

PR OCE SSING

Studies have shown that robotic handling can improve shelf life of sliced meat.

The new PolyLine at Broderna Nilsson sits comfortably alongside its earlier and well proven counterpart. Some alterations to the building were made to accommodate the new system but they were minimal, thanks to PolyLines small footprint that makes efficient use of available space. Output, yields, accuracy, low giveaway and reliability continue to be, well, taken for granted, and standards set by the original system are being easily achieved and indeed, surpassed. A further important benefit is gained from the high performance, reliability and accuracy of the PolyLines IPL Robot which greatly reduces the need for handling of product by the operators. Recent trials conducted by the FSA in the UK have concluded that The use of robotic methods to handle pre-sliced, ready to eat, meat products presents the user with the opportunity to reduce initial bacterial loadings and as a result it is possible to extend the shelf life of the product in food handling. This will build yet further on the wallets established success.

When we last asked Marketing Director Magnus Nilsson what he thought about all this he said he was most impressed with PolyLine and that the company was already considering the addition of another IPL Robot to fill even more wallets. We celebrated when, 3 years later his company went one stage further and ordered this new PolyLine system. So, raise your glasses to Broderna Nilsson and look forward to the real and hopefully, early possibility of uttering that time honoured phrase, Same again please!

This will build yet further on the wallets established success

Mr. Nilsson

The company range includes 40 different products GO TO: www.marel.com/RobotLoading

Beef boning hall system fulfils criteria at Marcher

Four main criteria were set when in 2008 Austrian beef producer Norbert Marcher GesmbH looked at investing in a new deboning and trimming system. The system the company was looking for had to be able to Deal with 5080 different lots each day Monitor yield throughout the production process, from input to output per operator Optimise cut patterns for the beef Monitor compliance with customer specifications. These requirements and more were met with a StreamLine processing system supplied by Marel. Marcher now has two such installations in operation at its slaughterhouse and processing plant in Graz, Austria. Lot control and traceability Lot traceability is a major issue for Marcher, because the companys production set-up faces the challenge of handling between 50 and 80 different lots daily. As a result of its location in the middle of Europe, the company has a large number of suppliers of cattle from Austria and EU. Each combination of where the animal was born and raised e.g. Austria/Italy, Austria/ Austria, etc. is considered a lot. In addition, Marcher operates with a sales strategy of being flexible enough to reflect customer demands and market trends. This involves processing many different kinds of cattle including veal calves, heifers and castrates in addition to registering and dealing with multiple animal characteristics that include breed, geographical origin and raising and organic rearing. A major part of Marchers customers consists of large Austrian and international supermarket chains that market their products on the basis of a range of different criteria, rather than just price. These can include regional origin, quality, organic rearing, etc. This in turn places heavy demands on the information provided. To provide product information clearly and reliably, it is important to gather traceability data for the

Plant Manager, Jrg Mai is satisfied with the StreamLine system which enables him to monitor processing information such as yield, throughput and cutting performance at any time.

INSIGH T

M E AT

PR OCE SSING

M A R C H E R AT A G L A N C E
Norbert Marcher GesmbH is a family-run business, with facilities in Villach, Graz and Klagenfurt in Austria. The company was established in 1929 and is now run by the third generation of the Marcher family. The company comprises three abattoirs and one specialised cutting facility, and employs a staff of more than 560. Each year approx 850,000 head of pork and 110,000 head of beef are slaughtered in the three facilities. Two thirds of the amount produced is exported worldwide to large supermarket chains.

label, as that is the customers quality guarantee, points out company owner Norbert Marcher. He continues his explanation of the importance of a traceability system. The StreamLine works well with traceability and provides us with a system to organise our set-up with real-time processing information. With as many lots and types as we have, it would be difficult to handle logistics and product information with a conventional deboning and trimming system. Full control of deboning and trimming The first deboning hall system was designed and set up early 2009 to register and monitor the deboning, cutting and trimming of hind quarters. Based on the positive results from this first line, Marcher chose six months later to install a second StreamLine system for the trimming and cutting of fore quarters. Carcass label information After slaughter, the carcasses are registered, graded and labelled according to country of origin and quality, after which they are sent to chill stock. When the carcasses are taken out of the chill stock into the deboning area, the label containing information such as type, place of birth, farm, age, grade, classification as well as in-house data such as the colour of meat is scanned into a Marel M6000 terminal. Based on this information, the specific pistol, rib or other section is weighed in and allocated to a cut-down line for pre-break and deboning.

Trimming according to set specifications When registered into the M6000 terminal, a range of different cutting patterns are already specified for each particular product i.e. how it is going to be deboned and trimmed on the StreamLine. The primals from deboning and break up are distributed, based on operator availability, to one of the work stations of the two StreamLine systems, where they are cut, trimmed and skinned according to specifications. The specifications are shown to the operator on a terminal by the trimming station. The weight of the trim, fat and finished product is registered and compared to the

Scanning of carcass information such as type, place of birth and grade into Marel M6000 terminal

Approximately 100 -125 carcasses are processed each day at the Graz facility.

Beef boning hall system fulfils criteria at Marcher

We use the daily reports to look at and analyse things like line and individual performance for the day and week, and to make changes if needed.
Jrg Mai
Automatic bagging and vacuum packing incoming weight for throughput and yield calculation. The finished products are sent to labelling and automatic vacuum packing, after which they are led to a finished goods area. Online monitoring via Innova Yield, throughput, cutting performance and other key performance indicators (KPIs) are automatically registered and monitored for the entire line as well as for the individual operator, using the Innova intelligent control software. Being able to see and monitor information from the production line gives the management at Marcher a good overview of what is taking place, along with the opportunity to take corrective action and make changes to the set-up. Yield monitoring Plant Manager, Jrg Mai was involved in the set-up of the StreamLine systems from the start, and knows them inside out. With the Innova reporting system we are able to monitor yield from input to output as well as individual operator performance. We use the daily reports to look at and analyse things like line and individual performance for the day and week, and to make changes if needed. Group yield like you see on traditional processing lines is OK, but individual operator monitoring is necessary to really optimise the utilisation of the many products. You cannot leave it to the individual operators no matter how good they are to decide how to get the best from the incoming products. An intelligent, computercontrolled system is needed for that. As Norbert Marcher adds, We have seen major improvements and increases in both yield and throughput, and with the reporting system we are also better at producing special orders for customers because our sales department knows exactly what is available at all times. Without the Innova reporting set-up it wouldnt be possible to keep track of the many products in our production to the same degree. Now we get accurate real-time information in just one click. Ergonomically correct work environments Another highlight of the Marel deboning and trimming system is the very high standards of ergonomics built into the processing lines. With a bone-pull system, the deboning operators have been given a more ergonomically correct work position. At the trimming line, the operators no longer have to focus on what products are coming up, or to reach for products instead they are automatically led to each operators work station. This means that the job is less hard and less stressful for the operators, and that repetitive strain injuries have almost been done away with. GO TO: www.marel.com/MeatStreamLine

From the production control room it is possible to have an overview of the deboning hall system and at the same time monitor key performance indicators such as individual operator performance, yield and throughput.

10

INSIGH T

M E AT

PR OCE SSING

ValueDrum
In-line approach to marinating and tumbling is the smart way compared to batch tumbling. Benefits include automatic dosage of additives low mechanical stress on meat short process time creating unrivaled product quality constant high quality with minimum operator handling and logistics (no crates, bins, buffers) The ValueDrum In-Line Concept The ValueDrum utilises an in-line concept that does away with many of the product handling operations surrounding a traditional marinating and massaging process. By adopting the principle of working in-line the ValueDrum works more efficiently than traditional tumblers. This has a positive effect on the distribution of additives, the speed of the process while reducing product damage and the chance of bacterial contamination.

Marinating the smart way

Smart Marination The unique design of the ValueDrum makes it possible to achieve the desired yield by first adding and massaging in brine in a single process step before adding flavor using a marinade. Finally, the product can be garnished or decorated with other material. Its extensive marination possibilities mean that ValueDrum is an excellent system for developing new products.

Flexible Set-Up Possibilities An in-line marinating and massaging system consists of product supply, a batch weigher and ValueDrum unit with integrated discharge belt.

Example 1: In-line marination linked to mulithead weigher (A) Cut-up line with batch functionality (B) ValueDrum (C) Multihead Weigher (D) Packaging Unit

Example 2: In-line marination for further processing line (A) (Manual) supply Operational Injector (B) Batch Weigher (C) ValueDrum (D) Oven (E) Chiller and/or Freezer (F) Packaging Unit

11

Fixed-weight meat batching

Why fixed-weight batching? The benefits of fixed-weight batching are many. It is especially important for meat processors to keep giveaway as low as possible when packing their products, yet ensuring an exact target weight to be delivered to the customers. The wide range of batching systems from Marel will batch fresh or frozen meat items of almost any size into fixed-weight packages. All Marel batchers live up to the most stringent food industry requirements, thanks to their versatility and easy-to clean designs. Marels fixed-weight batchers can operate as stand-alone units or be integrated into a complete packing line. GO TO: www.marel.com/batching

Target Batcher - flexibility

The Target Batcher is a unique weighing machine that combines a predetermined number of fresh or frozen products into a package with an exact weight. With 7 high-accuracy individual scales and 14 holding bins, it only takes a fraction of a second for a Target Batcher to select the optimal combination of products to achieve any pre-set weight for the batch. Meat items ideally batched with the Target Batcher include marinated meat strips, cutlets and spare ribs.

BENEFITS:

Accurate fixed-weight
greater efficiency large packages

Increased throughput Easy to clean

batches minimal giveaway

Equally suitable for small or

Versions/ Specifications Batch size Hopper volume (Liter) Max item size Throughput

TB-3000

TB-3000

TBL-3000 Up to 6 kg 2.6 330 x 178 mm 18-30 batch/min

TBL-3000

Up to 6 kg 1.3 330 x127 mm 0.4 330 x 121 mm

0,8 330 x 190 mm

18-30 batch/min

12

INSIGH T

M E AT

PR OCE SSING

Speed Batcher - bulk packing

The Speed Batcher can create batches at very high speed. The Speed Batcher automatically weighs raw material into sub-weights that are then selectively combined to form the optimal batch weight. This capability means the Speed Batcher outperforms all conventional bulk packing systems in terms of both speed and accuracy. Meat items ideally batched with the Speed Batcher include, by-products such as tongues and ears as well as large shell frozen products.

BENEFITS:

Reduced giveaway combined Automatic weighing and Easy to operate thanks to the
user-friendly M3000 graphic indicator Easy access for cleaning, ensuring excellent hygiene registration of all packs with great accuracy

Versions/ Specifications Batch size Hopper volume (Liter) Max item size Throughput

SBS 0.3 -2 kg 1.8 120-180 mm 23 batch/min

SBM-3000 0.8-10 kg 4.25 180-270 mm 16 batch/min

SB-3000 4-30 kg 12.9 260-380 mm 14 batch/min

SBL-3000 4-30 kg 18.8 380-500 mm 12 batch/min

Multihead Weigher - retail packing

The Multihead Weigher deals with all infeed, mixing and weighing requirements. It automatically portions and packs food products into virtually any kind of tray, thermo pack, bag, can, glass or box. The products are dispensed into hoppers by vibrating feeders and weighed into exact portions. Meat items ideally batched with a Multihead Weigher include IQF meat toppings, meat balls, bacon dices and other retail products.

BENEFITS:

Specially designed to deal with Low maintenance costs self Very hygienic Extremely low giveaway Up to 3 years warranty on parts
adjustment technology wet and sticky food products

Versions/ Specifications Batch size Hopper volume (Liter) Max item size Throughput

MHW-5410 30 g 25 kg 2 and 5 120-220 mm Up to 70 batch/min

MHW-5414 30 g 25 kg 2 and 5 120-220 mm Up to 120 batch/min

MHW-5418 30 g 25 kg 2 120-220 mm Up to 160 batch/min

13

 Inline bone processing

Meat harvesting

After deboning residual meat is still left on the bone. The Marel DMM (Desinewed Minced Meat) technology harvests this residual meat, as high-quality 3 mm manufacturing meat.
Under low pressure residual meat is scraped from the bones, resulting in high-quality trimmings, which cannot be distinguished from manually obtained trimmings. The quality and the legal status* allow application of DMM in appreciative end products, such as burgers and fresh or dry sausages. Advantages include:

Additional deboning yield Compared with traditional MSM

High-quality manufacturing meat No restriction in meat applications* No declaration required* An extremely short payback time

1. Bones of a specific size are automatically fed from the pre-sizer into the hopper, from which the main ram takes a portion into the pressing chamber. Inside the pressing chamber, the meaty bones are gently compressed, releasing the meat from the bones. 2. The set filter allows the meat to pass, as a result of the compression while retaining the clean bones. The meat is discharged through pipes while the bone-cake is discharged from the pressing chamber onto the bone cake discharge conveyor. 3. Returning the pressing chamber to its closed position and retracting the main ram, allows a new load from the hopper to drop beginning a new cycle.

Operating Principle
1

In many countries the legal status of DMM meat is equivalent of that of standard manufacturing meat. The meat harvesting is done with the right amount of gentle movement and pressure to ensure extremely high quality.
* Legal status of application of desinewed minced meat.

14

INSIGH T

M E AT

PR OCE SSING

Innovation in sausage making equipment

Townsend Further Processing has added two new machines to the companys sausage linking product line the iLinker and iConveyor taking high speed sausage linking and smoke stick management to a whole new level.
The iLinker maintains weight and length control unmatched in the industry. A link counting feature manages the number of links being produced on a stick-by-stick basis, notifying staff of any link count shortfalls. The iLinkers Quick Jump feature prevents loss of links because of untwisting, which dramatically reduces rework and provides better casing utilisation. The iConveyor is the perfect connection to the iLinker. The system loads smoke sticks automatically according to the moving drop point principle.

Maximum smokehouse throughput Thanks to iConveyors hook spacing innovation, additional loops per strand enables maximum smokehouse throughput. Processors can keep their tunnels and batch houses full, which means they are able to process and cook the extra links per strand practically for free.

Loops are evenly spaced on the smoke stick, eliminating the need for operators to thread smoke sticks through the loops. This creates more time to properly tie the front and end links, thus reducing rework. Compared with conventional systems, the combination of iLinker and iConveyor can load up to 20% more links per stick when longer casings are used.

15

Automated data collection for solid decision making and full traceability
Food processing companies are under constant pressure from many diff erent stakeholders to deliver uniform, high-quality products as well as rapid, reliable traceability and consistent profits to investors and owners. Automation is one of the main ways to meet these requirements effectively, whether in terms of automating the actual process or automating the collection of production data that is critical for good decision-making. Innova production control software Innova is the latest generation of production control software from Marel. Innova consists of a vast number of specialist modules that are easy to install in configurations varying from small stand-alone set-ups to complete plant-wide solutions. More than 400 Innova systems have already been installed worldwide. Innova Boning Hall solution The Innova Boning Hall solution is a highly versatile standard system specially designed and configured to meet the particular requirements of companies that process red meat. The aim is to ensure greater control over traceability, yield, giveaway, throughput and stock loss, via automation of data collection processes. The Innova Boning Hall solution is configured within the framework of the standard Innova process control system, and is easy to extend as needed. Additional features and modules are constantly being developed and upgraded as integral parts of the standard Innova monitoring and control set-up.

Functionalities

Carcass receipt, with recording of infor

mation (such as Born-In and Reared-In) relevant for effective batch management Dispatching raw materials to deboning line(s) Packing and labelling the products from all processes (both prime cuts and byproducts) Dispatch and shipment Management of relevant inventories, including raw materials, maturation goods and finished goods Wide range of standard reports for yield, giveaway, inventory status and age, throughputs, etc.

The following modules and add-ons are available for the Innova Boning Hall solution:

Rapid, reliable data collection Improved stock control and management Improved yield as a result of better re Full integration with other Innova modporting and monitoring ules, allowing for additional functionalities and support for other devices. This includes checkweighing, weigh price labelling, quality control, portioning, etc.

Benefits

16

INSIGH T

M E AT

PR OCE SSING

Main and standard functionalities The Innova Boning Hall solution is designed and configured to support the following main flows and processes.

Upgrading to StreamLine System

The Innova boning hall solution can be upgraded to a StreamLine solution, if and when applicable. The StreamLine system provides traceability on each animal, as well as online monitoring of individual operator performance in terms of KPIs that include yield, throughput and quality throughout the process right from carcass intake to dispatch of the finished product. For more info see article about Marcher on page 8

Weigh it, label it, track it...

The OCM 9500 Automatic Box/crate labeller is the simple way to weigh, label and track end of line packaging.
The labeller has been specifically developed to provide fixed or variable weight labelling of heavy products, such as eurocrates and boxes, or irregular retail products at speeds of up to 40 per minute much faster than a manual operator. What is more, when linked to Innova, Marels dedicated production control software, the OCM9500 gives complete traceability. Product can be consistently, accurately tracked and labelled, preventing double, misplaced, missed or repeat labels and costly double shipping costs. The OCM9500 is available with a selection of optional extras:

Front & Side Labelling optional

attachment for applying labels to a crate or box Various Label Options including top only, base only, front only, rear only, front corner and side. Combinations of these can also be achieved across up to eight labellers. Auto Infeed for integration into a customers existing system by the addition or removal of conveyors. An integral part of a series of complete production line The OCM9500 Weigh Price Labeller can be part of a series of complete production lines designed to maximise yields and output, increase throughput efficiency, reduce labour costs and optimise product quality. A number of such lines are available for specific industries and applications, such as meats and bacon, of meat

Polyline for automatic slicing and packing of cooked Portioning line for automatic slicing and packing

Baconline for automatic slicing and packing of bacon.

17

We know skinning better than anyone

Ray Townsend invented the first pork skinner in 1946. It was the beginning of a great success story. Today, skinners are an integral part of almost any meat production and the Townsend brand is as popular as ever. Processors look to Marel for the industrys best and most innovative skinner solutions including conveyorised pork belly, membrane and de-fatter skinners. 1. Conveyorised pork belly skinner The conveyorised system automatically skins pork bellies, providing the highest skinning yields on the market.

Shoe can remain on the machine Unique open-bite option ensures Multiple height adjustments on
that bellies start right every time and finish with the highest possible yields 3. De-fatter skinner The open-top de-fatter skinner removes fat sheets at the same time as it removes skin and is capable of adapting to different fat depths and product angles, end-to-end. during cleaning

the exit conveyor make it ideal for a multitude of line layouts

Easily rotatable, mechanically Smooth side panel design for

2. Membrane skinner The Townsend open-top membrane skinner for high yield skinning of pork and beef provides effective membrane skinning, as well as reduced maintenance and operating costs. driven air manifold for sanitation and visibility right or left-handed operators. uses a magnetic interrupt switch to stop the skinning mechanism if the tray is raised during operation

The flat blade attachment makes Ergonomic design to maximise

operator efficiency it possible to easily control thickness from side to side.

Easy access to the electrical, air Removeable (interchangeable)

base and drive systems

Special one-piece locking tray

Townsend skinning principle The Townsend skinning principle is made up of three components: pressure applied by the shoe and blade clamp; pulling power provided by the tooth roll and a sharp blade. The three components work in unison to assure maximum machine performance and yield earning potential.

Townsend history
Born in 1913 in Des Moines, Iowa, Ray Townsend earned a Bachelors degree in Mechanical Engineering at Iowa State University in 1934. He then went on to found Townsend Engineering in 1946, a meat and food processing equipment manufacturer. Townsends company eventually became the largest designer and manufacturer of skinning, stuffing and injection machinery for meat, poultry and seafood processors worldwide. During his lengthy career, Townsend obtained more than 100 U.S. patents, plus more than 300 international patents, covering such areas as co-extrusion, skinning, trimming, linking, meat harvesting and curing and marination.

18

INSIGH T

M E AT

PR OCE SSING

Freeze your product - not your profit

Freezing is one of the most convenient, commonly used and proven methods of food preservation. Meat contains enzymes, a form of complex protein which catalyzes chemical reactions. During freezing, the enzyme reaction that causes colour and flavour changes and loss of nutrients is slowed, allowing preservation of taste, texture and nutritional values for long periods of time. With todays increasing demand for higher quality end-products, further growth of the industry is largely dependent on the ability of meat processors to introduce better quality, not only to the end-products, but also the process techniques while keeping costs down. Marel Freezing & Temperature Division provides a wide variety of freezing solutions using the latest advancements in freezing technology in order to meet the meat industrys demands for cost effectiveness as well as higher quality end-products. The portfolio of freezers range from upwards/downwards running Spiral Freezers to Superflow Easyclean Tunnel Freezers with impingement technology.

SuperFlow EasyClean: One Freezer Many Applications

The SuperFlow EasyClean freezer is ideal for IQF freezing but it also excels in many other applications. Crust freezing Products can be crust frozen prior to the cutting, grinding, portioning process to improve yield, accuracy and to improve overall product quality. Increasing capacity of existing IQF machine The Superflow Easyclean Freezer can be placed prior to an existing IQF Freezer to increase the freezing capacity of the processing line. Deep chilling of products Products can be deep chilled with an equalized temperature of -1.4C. The dehydration losses have been stopped at this temperature and the products are ready for storage and transport to the supermarkets or further processing. Chilled products will have a better appearance when arriving at the supermarkets. Hardening of partially frozen products Certain products which have already been partially frozen in a prior process, such as ground meat, meat patties etc. can be fully frozen to the required -18C before packaging and placement into the cold storage

GO TO: www.marel.com/SuperFlowFreezer

19

All new Polyslicer 1000 with out-of-the-ordinary performance

With an involute blade for high speed slicing and an aperture that can handle three logs of product simultaneously, the Polyslicer 1000 produces well defined stacks, shingles or shaved products at speeds of up to 1500 rev/minute. The machine has the flexibility to slice a very wide range of cooked meats, bacon and natural products with the option of an orbital blade for accurate slicing of delicate or fragile foods such as cheese, or larger diameter products. And, for maximum versatility additional options, such as checkweigher feedback or blade type, can be retro fitted at any time. The Polyslicer 1000 can operate as a stand alone machine or be integrated with a range of manual, fixed or random weight production lines. GO TO: www.marel.com/Polyslicer

BENEFITS:

Compact, versatile and easy to use Quick, assisted loading and a simple to adjust slicing head 100 programmes for fast product changeover Choice of pack presentation formats Pulsed feed for extra thick slices

Global meat industry

At Marel, our aim is to stay at the forefront in providing innovative technologies for the beef and pork processing industry.

We have the expertise and extended sales and service organization to deliver advanced equipment and systems to our customers, creating maximum process performance and value.

www.marel.com