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eMag: (33 Treffer)

eMag: Online Edition 03/2010

Seite 16: ...meeting place for the international meat-processing sector is also reflected by the top ten visitor nations, which were, apart from Germany, Russia, Italy, Spain, Poland, The Netherlands, Austria, Switzerland, the USA, ...

eMag: Online Edition 03/2010

Seite 55: ...this attractive target group a manually producing company has to be equipped with high-end filling technology which can fill and portion a wide range of products with a high degree of quality but in an easy way. What the ...

eMag: Online Edition 03/2010

Seite 28: ...blocks. Its heavy, strong and durable design coupled with its high performance enable high production capacities which also fulfil industrial requirements at permanent operation. Perfect cut The easy-to-operate, maintenance ...

eMag: Online Edition 03/2010

Seite 46: ...competitive advantage on the shelves. As the first producer of Wiener sausages the customer launched a tube packaging which was equipped with this resealable system. For this purpose, the re-sealing technology known from deep ...

eMag: Online Edition 03/2010

Seite 13: ...of fat, depending on the raw material. Under the application of a certain pressure the connections are destroyed which hold bones, muscles and fatty tissue together. In manual deboning processes, this destruction is implemented ...

eMag: Online Edition 03/2010

Seite 45: ...completely be pulled off the packaging. You buy what pleases the eye Another example is highquality printed images, which give the product a unique "face" and which also have to be able to be implemented as ...

eMag: Online Edition 03/2010

Seite 51: ...process 20,000t of slaughterhouse waste, 10,000t of food waste and 115,000m3 of wastewater per year. The products which will be created from these wastes will be compost, biogas and clean water. Only a small amount of the ...

eMag: Online Edition 03/2010

Seite 49: ...Multifoil GVA 160 NT as bottom foil and Multico 60 as top foil. Multifoil GVA is a highbarrier foil which is both suitable for deep freezing and pasteurisation. The top foil Multico displays a high degree of ...

eMag: Online Edition 03/2010

Seite 60: ...machine and the Robby or RobbyII are rotary vane pump machines. This means the butchers can decide for themselves which is the best for their products and which machines to use. What all Vemag machines have in common is ...

eMag: Online Edition 03/2010

Seite 30: ...washing systems were convinced by the solutions Kitzinger offered. Double-wall insulated washing tunnels which are adapted to the individual cleaning goods reduced the heat requirements of the container washing ...

eMag: Online Edition 03/2010

Seite 44: ...den sog. Paper-like Drucken. Hier wird F ood packaging is in an area of conflict between various requirements which are in part even contradictory", knows Malte Rahneberg, marketing director for Germany/Austria ...

eMag: Online Edition 03/2010

Seite 18: ...also ensures the maintenance of the protein structure due to its gentle handling of the raw materials which leads to an improved meat colour, higher moisture-expansion properties of the sausage meat and an attrac- ...

eMag: Online Edition 03/2010

Seite 39: ...therefore the products made with it do not require an E-number. Natural plant extracts are among the ingredients which have a positive effect on the germ development in the meat to be processed. Kurt-van-Hees-Straße 1 ...

eMag: Online Edition 03/2010

Seite 57: ...Saitlingen nur höchstens 5% der gelieferten Menge abweichen. the calibre surfaces within one sorting class which at the same filling weight then result in length deviations. These deviations are easy to spot and ...

eMag: Online Edition 03/2010

Seite 59: ...securely and accurately. The short, firm linking spots ensure very firm sausages and also help save casing which is then still available for production. If you have occasional deliveries to restaurants where you have to ...

eMag: Online Edition 03/2010

Seite 9: ...measures can be taken to intervene in the right place. This control centre has already been proven in practise which a large number of companies in the meat industry can confirm. Fully-automated hygiene A special feature of ...

eMag: Online Edition 03/2010

Seite 56: ...without incomprehensible and therefore for them suspicious technologies or additives the consequences of which for their health they cannot evaluate. Often members of this group have been working in their jobs for a long ...

eMag: Online Edition 03/2010

Seite 52: ...installed. Different sizes of vacuum drainage pipes can be connected to the units. A central pumping station in which the low pressure is produced for the waste water drainage and in which the tanks are installed is ...

eMag: Online Edition 03/2010

Seite 19: ...production process themselves. Online Monitoring permits to visualise the process online and provides an histogram which shows an immediate overview. With the "Automated Reporting" module all examination reports can be ...

eMag: Online Edition 03/2010

Seite 48: ...foils for fresh meat packaging. One of the main reasons is sustainability. However, they also use thinner foils which save costs, resources as well as the environment. T he company founded in 1957 now called the Gausepohl ...

eMag: Online Edition 03/2010

Seite 32: ...of flake ice! The core piece of the new HY-GEN Flake Ice Machines is the robust evaporation bin in plastics, which can be easily removed. It's round shaped evaporator tank can be cleaned easily and effectively. This design ...

eMag: Online Edition 03/2010

Seite 43: ...retrieval equipment (RGB) with a picking shelf and with the water treatment system for label removal which was patented only shortly before the trade show. This can be integrated directly into the washing system and ...

eMag: Online Edition 03/2010

Seite 10: ...the food itself as well as from the machine environment. The rheological properties and the shapes of the food which are often not standardiseable also have to be taken into account. This all becomes apparent when you take a ...

eMag: Online Edition 03/2010

Seite 24: ...industrial sausage production. The machine is characterised by its feeder mechanism with 16 stuffing chambers which creates a stuffing pressure of up to 62 bar. The increased serviceable life is guaranteed by the Peek-Cam ...

eMag: Online Edition 03/2010

Seite 11: ...sophisticated pneumatic components. Similarly, Habasit make a great variety of module and transport conveyor belts which fulfil all requirements of the food and especially the meat sector. The necessary connections of the modules ...

eMag: Online Edition 03/2010

Seite 47: ...of the meat industry. Bio-plastics most foil producers agree still display barrier properties which are too poor. According to Uriel Inauen, special coat- ings are required in order to achieve the same ...

eMag: Online Edition 03/2010

Seite 58: ...mincing operation. The special design of the perforated discs also makes it possible to lead away hard matter which concentrates near the shaft due to the dynamics of the cutting tools. Each revolution of the conveyor ...

eMag: Online Edition 03/2010

Seite 38: ...with a smart tray feeder, the machine can be integrated into a production line as well as the Divider 660 L, which processes products with a length of up to 1,000mm, allows slices at significantly higher product temperatures ...

eMag: Online Edition 03/2010

Seite 17: ...to the product height by an electric drive. The cooker is equipped with an automatic belt washing system which cleans the belt during production. Due to the PLC control with touch panel all parameter can easily be set ...

eMag: Online Edition 03/2010

Seite 23: ...according to traditional trade recipes. This means that industry and trade can benefit from creative sauces which taste homemade and are free from preservatives. www.gewuerzmueller.com Ishida Der artic. von Heinen Freezing ...

eMag: Online Edition 03/2010

Seite 31: ...the FROMAT range by MAGURIT will also benefit from a recent development of the "cross blade technology" which will ensure longer blade life. The MAGURIT rotary cutter series was completed with the introduction of ...

eMag: Online Edition 03/2010

Seite 42: ...with a calibre of 100mm simultaneously. The Slicer 804 is equipped with an automatic central loading chamber which allows the user to load heavy and bulky products precisely. The slicing throat (380mm x 180mm) allows the ...

eMag: Online Edition 03/2010

Seite 27: ...to keep the outlet temperature constant. The result is a very compact, homogeneous and color intensive emulsion which is ideal for sliced products. screw conveyors. The meat components like fat, protein, water and collagen ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 (42 Treffer)

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 14: ...variety of packaged meat and sausage products is reflected by the growing spectrum of different types of packaging, which means it is essential for the industry to increase its knowledge of packaging technology. Legal ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 29: ...gerecht. Halle 4.1, Stand G80 curry and cumin. Both seasonings are free from added glutamate and allergens which must be declared. Vantasia Sambesi is finely seasoned with paprika, onions, celery and cinnamon, and is free ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 42: ...to a grain size of 8mm by the AutoGrind 280 mincing system in combination with the MasterTrack analysis system which analyses it after that it is mixed and standardised by the UniMix mixers. The system helps standardise the ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 67: ...step of the raw materials is also documented automatically. In this way a "batch tree" is created which is visualized in the cockpit. This tree assures traceability in all directions. Not only the origin of ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 68: ...their production processes for a long time now. T he Schirnhofer group is a medium-sized meat and sausage company which has established itself as the "Styrian delicatessen specialist" for many years. The traditional ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 24: ...as well as pivotable and tiltable operating terminal but also the SC X-ray scanner with high-power camera which, in addition to metallic particles, can also detect foreign bodies made from stone, glass, plastic and ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 59: ...the German cases prove that the infection between animals can also take place under moderate climatic conditions. Which routes of transmission are being discussed? See us at IFFA [9.0 B40] 3.200 Projects in 92 Countries 24/7 ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 48: ...the current trend towards healthy food, spices as natural additives are rated more highly than chemical additives which are increasingly rejected. In cooperation with Czech spice producers, they now ex- amined the ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 26: ...systems have extended their product range with the TopLid Traysealer machine. The compact and flexible machine which displays short change-over times when the products are changed is ideal for use in medium-sized companies as ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 50: ...E-Nummern deklariert werden. v sausage production and storage. Simultaneously, iron ions are released which function as catalysts of the fat oxidation. The fat oxidation itself leads to the release of free ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 33: ...eter Scheu, born in 1943, grew up in Stuttgart-Feuerbach. After his school education and military service, which he concluded as captain, he studied economics in Nuremberg and graduated with a diploma in business. Even while ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 53: ...injected. With smoked ham pieces it is possible to achieve high yields of 180% and more. With the product Econom Ham which is label-friendly and has the typical ham flavour yields up to 170% can be achieved. Another new product ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 60: ...abortion rate. Reproduction losses also develop when infected breeding bulls become infertile due to orchitis. Which clinical symptoms are apparent in livestock and which pathological signs can be observed on ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 63: ...all important markets ensure fast, straight-forward processing. In Helmond MPS installed a CO2 stunning system which works according to the paternoster principle. Stunning in the CO2 chamber is carried out via automatic ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 57: ...Zukauf von infizierten Rindern eingeschleppt. Besnoitiosis is SPREADING Besnoitiosis is a parasitic cattle disease which mainly occurred in Africa, Asia and the southern Mediterranean area up until a few years ago. In the past ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 21: ...der Schneideverlust auf unter 1 % minimiert. Halle 9.1, Stand E73 Well pressed A new patented pressing system which is suitable both for small batches as well as industrial production is presented by Eberhardt this year. A ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 69: ...einen schnellen return-on-investment realisieren." peak times it can be as much as eight tons a day, which are produced on four lines during one shift, then packaged, labelled and picked. The orders are divided ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 74: ...the entrance control EK 400 and with the hand-wash basin WR. The activation of the horizontally rotating brushes, which are sprayed with a mix of water and detergent is implemented by means of light barriers. The equipment ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 70: ...Hygienic storage Mohn & Co. offers various storage system solutions for the hygienically perfect storage of food which comply with the food hygiene regulations (LMHV) and HACCP. Depending on the range of use, the storage systems ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 43: ...as speed, output, rise in temperature or vacuum level are monitored and controlled with the programmable controls which also work as remote controls. This makes the machine ideal for line applications. The system delivers very ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 72: ...auf dem Vormarsch zu sein. Eradicating Listeria Listeria, E-coli, Salmonella foodborne pathogens, of which the potential consequences we are all too well aware of. Listeria, in particular, seems to be reappearing ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 27: ...to significant cost reductions. A formation, the risk of scalding as well as the production of water vapour, which causes mould growth. The mobile, free-standing sterilAir knife sterilisation unit can disinfect three knives ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 16: ...92 88-0 · Fax: +49(0)65 54 / 92 88-26 info@autotherm.de · www.autotherm.de developed in the sixties, in which the cooking process took place with low-pressure-steamaddition and cold-water-spraying in order to make ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 45: ...werden als auch zu einem späteren Zeitpunkt eine Produktionsauswertung erfolgen. the company philosophy which the firm has been pursuing unconditionally for many years: "We construct only stable, hard-wearing ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 64: ...halves. Should causes for complaint arise during the subsequent inspection of the animals, the carcasses about which complaints have been made are automatically removed via the tubular tracks and are processed on an ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 73: ...bacteriophages A bacteriophage (from `bacteria' and Greek phagein, `to eat') is a highly specific micro-organism, which infects and kills only bacteria. Typically, phages consist of an outer protein hull enclosing genetic ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 46: ...to Eastern Europe and overseas. All machines of this size come equipped with the CutControl program control which enables the retrieval of up to 30 recipes at the push of a button, considerably simplifying the cutting ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 65: ...range by Dick has been specifically conceived for daily, concentrated boning. A special feature is its handle which is suitable for all hand sizes and cuts, ideal even for glove wearers. The run of the handle and its shape ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 17: ...Along with its partners, BE Maschinenmesser has developed a method for the ultrasound forging of the dicerblades which increases the hardness of the blades of stainless and, hence, not hardenable, steel blades by thickening it ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 35: ...were used (Table 1). Table 2 shows the functional technological characteristics of two different meat types which were chopped on Unit 1 at varying velocities. 0,936 7,02 12,64 18,72 Geschwindigkeit m/s Velocity meters ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 61: ...but also from the point of view of meat quality. Currently, cattle are often stunned without fixing the animals which regularly leads to faulty stunning. The engineers at Renner have now developed a new cattle trap with ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 18: ...up to 120 trays per minute can be achieved. Ishida will also be demonstrating its CCW-R-214 Screw Feeder Weigher which incorporates unique rotating corkscrews. The Screw Feeder Design provides efficient weighing of fresh sticky ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 36: ...content (%) of the meat, chopped at different velocities m/s proportions compared to the meat chopped in a cutter which is added the same amount of flake ice. A higher protein solubility of the milled meat was registered at ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 71: ...shelf system Wiedemann has developed a shelf system that is fully made of stainless steel. The shelf system which can bear a load of up to 150 kg per shelf and can be completely taken apart, is extremely stable and needs ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 22: ...of thermal afterburning systems and recirculated ice water systems, the company pioneered remarkable solutions which lead to significant energy and water savings and ultimately reduced production costs. Thanks to the maximum ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 44: ...it is the address "Goldbergstraße" translated, it means golden mountain road which is the clue behind K+G Wetter's success. The company is situated atop high ground and arriving visitors get ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 28: ...hence, the products it is used in don't need E numbers. Natural vegetable extracts are amongst the constituents which have a positive effect on the development of germs in processed meat. Less germ growth, a stable ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 41: ...would be able to manage all related aspects. One of the most important aspects for us was the control technology which has to communicate perfectly with our company's software", clarifies Holger Dörr. Foto: CFS For ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 23: ...little space while still maintaining an adequate level of performance. At present Treif is the only manufacturer which offers both circular and sickle blade technoStephan Machinery Dry instantly The high-speed hand dryer, ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 25: ...a steady filling pressure. However, at the IFFA, the new RS 2005V ham full vacuum filler will also be presented which is suitable for processing large pieces of meat. A further focus on the trade show will lie on the sausage ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 15: ...revolutions of the filling grinder's drive the required cut is achieved. The Rex ground meat portioner RHP 240 which is conRudolf Schad Durchdachte Neuheiten Rex präsentiert seine neuesten Vakuumfüllmaschinen der ...

eMag: FT FLEISCHEREI TECHNIK 01/2010 - 19.03.2010

Seite 12: ...bewerten. 2. Beobachtung der Preisentwicklungen in den Mitglied- ket dictate the agreements. Such practices, which can occur at any link of the food supply chain, are payment delays, one-sided contract alterations, ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 (8 Treffer)

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 11: ...already arrived in China was examined and only approved when it was safe. South Korea acted similarly and Russia, which is always particularly quick with measures of this kind, also imposed interdictions. The Slovak import ban ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 8: ...for dairy cattle that was made of dioxincontaminated materials. Legal Loopholes Within the German food safety which, actually, is the European Union food safety, there were ten "dioxin incidents" since 1999. Most of ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 15: ...to costs being exceeded. Building defects in the field of stone density. This problem often occurs in sectors which work with a lot of water. Poor internal working processes caused by crossings and associated with a ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 21: ...frischen Würzkräutern vorhanden. Die Vitamine A und E sind als Antioxydantien von Interesse. being carvon, which is responsible for the caraway scent, and limes. Examples of a relatively small, but highly effective ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 10: ...keinen Wert haben dürfen. ded like state secrets. Only rarely do they tell consumers and enterprises about which companies stood out negatively and which farms only just passed the examinations. It is, as it is too ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 20: ...wird nachfolgend eingegangen. Herbs and spices: additives with benefits Herbs and spices are condiments which are used in many different ways in the home as well as in food-producing facilities. They give the food ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 9: ...control is only meant to be a supervision of self-monitoring. The fat compound that was used and which caused the scandal was clearly labelled for technical use only, for example, for producing lubricants. What ...

eMag: FT FLEISCHEREI TECHNIK 01/2011 - 18.02.2011

Seite 23: ...methods, the use of fresh culinary herbs. The consumption of salt should be restricted. It is the sodium ions, which at certain concen-trations bind water both in food and in the human body that are harmful to persons ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 (14 Treffer)

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 49: ...Wasserauf- und -abgabe verändert werden. such a way that mould formation is prevented. Unlike building measures which must already be considered during the planning stage or during reconstruction works, panels or claddings can ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 31: ...further processes take place automatically and are also documented. In this way a kind of batch tree is created which is available in visual form in the cockpit. Traceability in every direction is therefore possible. With its ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 23: ...Betrieb und Durchlaufanlagen mit kontinuierlicher Bauweise. Among other things, it describes risks which could occur during the commissioning, operation, maintenance and decommissioning of a smoking facility. ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 24: ...Räucheranlagen von dieser neuen Norm? The changes are due to EU law and, derived therefrom, CEN. The guidelines which regulate the free movement of goods in the EU (e.g. the machine guidelines)can only set out design ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 14: ...defined in the directives (EC) no. 178/2002 and 1829/2003. More recent are three directives for added substances which came into force in 2010/2011. These are directives on flavourings, enzymes and food additives. A further ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 48: ...standard panel absorbs approx. 28 l of moisture per square meter and gradually emits it again. BioRid-claddings which are used among others by Vallovapor have the same effect. Moisture cannot accumulate and/or humidity in the ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 32: ...in 2004, the Austrian meat processing company Spar Tann, together with Syspro, Berlin, developed an MES system which also fulfils the EU guideline 178/2002 on full traceability. The proFood MES integrates partially or ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 15: ...achieved: stabilisation of the red meat colour through conversion of the muscle dye myoglobin into nitrosomyoglobin which is heat-resistant and is not modified through the influence of oxygen; microorganisms are inhibited or ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 52: ...wholesalers as well as suppliers and service providers have to wait for their money for a long time money which they need urgently in order to buy new commodities and material. These assets have to be payed within about ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 58: ...technical solutions for the food industry. Over 1200 exhibiting companies are expected. Since 1996 Anuga FoodTec, which was created from the former Anuga-technica and DLG-FoodTec, has been covering every aspect of the production ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 29: ...the predefined core temperatures and times at temperature have been reached, the system pauses in an alarm state, which is known as the "temperature check step." After the operator has verified the core temperature ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 53: ...settled the der Ertrag, den die Skontonut- invoice, the collateral security zung einbringt, übersteigt die which is not required anymore Factoring-Gebühren um ein is submitted to the seller of the Vielfaches." ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 3: ...eng im Geflügelstall zur Freude der Krankheitserreger. F or weeks hardly a day has gone by on which there have been no reports of "antibiotic-resistant germs on chicken". In a random test the ...

eMag: FT FLEISCHEREI TECHNIK 01/2012 - 10.02.2012

Seite 54: ...financial tool is suitable for enterprises that have already accrued a certain level of receivables and which have been doing business for at least two years. Factoring is unsuitable to for newly established ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 (51 Treffer)

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 33: ...process can be used with all the accessories of the Risco advanced series. Besides, the RS 2005V will be presented which is specially designed for filling large ham pieces, whether the product is turkey, chicken or pork. In ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 30: ...the FCA 160 clipping process is optimally controlled and reacts immediately. The modern electronics system with which the double clipper is equipped is responsible for this. It controls the working process automatically and ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 37: ...auf eine of sausage products since the takeover by the Metro group in 2000. The restructuring measures which followed the takeover enabled Meister Fleisch to double their turnover as well as their production ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 85: ...What makes a good brand? Is there a trend that influences branding? Many brands are launched each year which disappear from the market just as quickly. This is a very competitive area. Only very few of them become ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 82: ...with the need for an emulsifier, a reddening agent and debittering agent. Ascorbic acid is the only additive which needs to be declared. Hall 4.1, Stand E30A Fotos: Kerry Ingredients & Flavour, Moguntia. Red Arrow ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 40: ...Continuous production of FINE SAUSAGE MEAT A production line for fine sausage meat comprises several components which are connected with each other by means of suitable transport and conveyor equipment in order to ensure ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 68: ...stations is necessary for the supply of packaging machines, because they have deep-draw and sealing functions which have to work with different vacuums. The piping system works as a vacuum buffer. This buffer is necessary in ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 38: ...Meister Fleisch this technical level is very high. "We achieve this through our internal maintenance management which requires regular maintenance of the machines and also through the investment in new technology", explains ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 59: ...to inDörr coming/ outgoing conveyor technology. The belt guide goes over the symmetrical guide rollers which centrally roll off the plastic strips. Designed as standard for a temperature range between -30°C ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 92: ...From January 1, 2010, numerous meatprocessing companies require a new licence. The EU law on hygiene, which has been in force since 2006, had scheduled the transition period to last until the end of 2009. In January ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 69: ...packs. Multivac will be demonstrating the Darfresh® Bloom vacuum skin process, triple-film packaging which combines the visual and technological advantages of vacuum skin packaging with MAP technology. This ensures ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 39: ...below, directly underneath, are the three rotary evaporators by Maja and finally comes the ice silo the outlet of which and the silo itself are separated by a panel wall. The ice discharge, therefore, takes place in a clean room, ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 86: ...macht, lange zu suchen, sondern im schlechtesten Fall einfach zu einem anderen Produkt greift. logical process which is even patented. As this product is so unique, we decided to go into a completely new direction with regard ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 44: ...Tag verlassen den Betrieb 40.000 bis 70.000 Snackprodukte, die an drei Linien produziert werden. which can be consumed straight away. Products which can be eaten cold are therefore very popular.", ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 20: ...experience from decades of practice to the side. This year it will be exhibiting one of its steam smoke chambers, which are used worldwide by many satisfied customers because of their effectiveness in terms of process ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 73: ...Toledo will be presenting the Safeline HDS Pipeline metal detection system and the CombiChecker XS3CC system which connects the XS3 control weigher with a highlysensitive metal detector. The XS3 inspection scales combined ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 74: ...rolled goods. Their comprehensive product range includes high-quality products (including organic products) which are supplied with meat and/or vegetable fillings, formed and rolled by hand and then frozen. The excellent ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 26: ...an even higher utilisation rate for the future. Thanks to the sound, high-quality workmanship of the machine, which has also been designed for long periods of use over several shifts, there should be nothing standing in the way ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 75: ...Karl Kemper is the entire outside catering market including care and education and the product range for this sector which includes approx. 250 products (approx. 200 Karl Kemper products, approx. 50 private label products) reaches ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 70: ...C-Labellers fix a long label on three sides of a package. The new C-Labeller ES 9600 is a stand-alone device which can be integrated into an existing production chain. The ES 1220 and ES 1510 devices can dynamically and ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 58: ...a genetic point of view, a low androstenone content also correlates with the size of the bulbourethral gland, which means that late maturity and reduced libido must be expected. Immunocastration has been used against boar taint ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 94: ...mist and odour separators to be installed in horizontal exhaust ducts. The multi-stage mechanical cyclone separator, which collects the fat mist whilst the UV tubes and a stainless steel catalyst eliminate the odours, has been tried ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 80: ...antibacterial effects. Anti-oxidation is specifically attributed to herbs like sage, oregano, thyme and rosemary which have a wide range of ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 66: ...taken into operation in 2008. When it comes to the vacuum supply, the company relies on its central vacuum system which ensures the required vacuum on all packaging lines at all times. A Durch den Neubau war es ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 18: ...well as highly automated tailor-made slaughtering units. The trend is still dominated by automation solutions which provide increased efficiency along with the integration of IT technology. The future in this connection belongs ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 87: ...re-launch existing brands. Then it has to be found out why the brand does not work. Often it is due to products which have damaged the image of a brand. You have to improve the product range, re-position the brand and then ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 65: ...appealing design as well as easy-to-clean stainless steel housings. The Kolbe product range includes six band saws which are suitable for cutting bones as well as meat or fish either fresh or frozen. All machines have a good band ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 63: ...in Abhängigkeit von der Temperatur. cuts Feuchte, % humidity, % Hinterkörper, davon rump, of which oberes Hinterbeinteil upper hindleg 68,20 Innenteil silverside 71,70 unteres Hinterbeinteil lower hindleg ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 84: ...do you consider the challenges of the meat and sausage industry to be? Sausage and meat is a very sensitive area in which there are a lot of mistakes to be made. Trust, credibility and 84 2/2010 Fotos: Südbayerische ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 32: ...hygienic design of the machine casing is selfsupporting and completely made of stainless steel. The in-feed system which again has been enlarged in diameter compared to the series RVF 500 and 700, is the central element and ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 83: ...hardened fats. Of course "the new ones" are available with the LiquidControl and HERBAfresh technologies which guarantee a low total germ count, high color and flavor stability and maximum product safety. ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 27: ...Maschinenbau Perfectly cut frozen goods Among other things, Treif presents the Areon in the area of cube cutting which is suitable for the cutting of hard-smoked products such as bacon up to a length of 620mm and a temperature ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 48: ...outsourcing services offered by Arotop. This includes the development of new processing technologies for foodstuff which commences with the planning design phase, followed by the draft phase in the adjacent pilot plant. 48 2/2010 ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 52: ...in the presence of appropriate anaesthesia in Norway. In Switzerland and Denmark, 01.01.2010 marked the date from which it is permissible to castrate piglets only under anaesthesia however. Although, in Norway, the deadline for ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 8: ...domestic production. A procedure in order to coordinate certain controls on products imported from third countries which are intended to be marketed in the Community as organic will be laid down. Prof. Dr. Dr. Günter Grundke ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 31: ...of maintenance work it requires is also an argument for the machine. The load-oriented central lubrication with which the FCA 160 is equipped enables long running intervals without risking a breakdown of the machine. If, however, ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 56: ...and in the fatty tissue, it serves as a pheromone, whose smell is perceived by humans as similar to urine and which triggers the static reflex in the sow on heat. Skatole arises during the breakdown of tryptophan, an ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 12: ...vegetable and animal food since time immemorial. It is not without good reason that man is known as an omnivore which means that he will eat everything. Animal products were as much a part of the menu as fruit and roots thousands ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 64: ...without the penetration of humidity. Since then, Emsland Frischgeflügel has trusted the plug connections which offer IP66 / IP67 protection. It is expected that the acquisition costs will soon be redeemed. Something ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 91: ...edible longer, and also retain for longer the properties specific to the product, such as taste and appearance, which our trading partners and consumers are particularly glad about", Jörg Pieper emphasises happily. v ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 43: ...food retailers for example. These baguettes had to be heated by consumers first. How-ever, consumers prefer products which require no further work and Joachim Irsfeld von Weber Maschinenbau und Hans-Josef Fabry (re.). Joachim Irsfeld ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 45: ...our normal product quality at much lower costs". 40,000 to 70,000 snack products leave the plant each day which are produced at three production lines. High product quality Fabry's is one of the leading manufacturers ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 10: ...lymph vessels including the lymph glands) of warm-blooded animals. In the wider sense, all those parts of the animal which are enjoyed by humans also fall under the term "meat". Consequently, this also covers the organs, ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 46: ...lead of the VDMA association, details of data acquisition and evaluation for a uniform IT concept were prepared which allows efficient data acquisition. The compact and light X-ray scanner Raycon is used for the final inspection ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 49: ...marketing departments all under one roof. Exhausting synergies The pilot plant contains installed equipment which on a smaller scale comply with industrial standards. To this end, VEMAG Anlagenbau supplied ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 21: ...and an operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 24: ...and ham specialities. It was by direct- W ly supplying the end customer with the company's own vending vehicles which ultimately helped the family-run company to success. Since then, the "Gollymobil", as it is known, ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 88: ...and head of production: "Quality is important to us. We produce our products according to principles which are firmly rooted M it dem Titel ,Elitebetrieb der deutschen Fleischwaren-Produzenten' unterstreicht ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 42: ...into the snack and convenience production began in 1988 with the support of a diploma thesis at Trier Polytechnic which ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 22: ...and an operating pressure of 2.5 bar. An integrated electronic control documents the sterilisation process the data of which can be transferred via an infrared interface. For large companies the new KA 380 with a boiler capacity of 380 ...

eMag: FT FLEISCHEREI TECHNIK 02/2010 - 30.04.2010

Seite 28: ...fresh sausages and regional specialities. All in all, the sausage range includes 67 types. 144 employees, 55 of which work in the sausage production, work in a one shift operation 28 2/2010 Fotos: ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 (23 Treffer)

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 3: ...Juli 2011 um eine BelaJuly 2011: The tax on food that stung reicher: Mit der Steuer auf fettcontains saturated fats, which haltige Lebensmittel, die das Parlawas passed by the Danish ment nun beschlossen hat, werden parliament ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 42: ...it even increases the positive effect on blood pressure levels. However, potassium has a bitter, metallic taste which means that there is a limit to how much can be exchanged. Developments are based on salt mixtures that ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 56: ...oftmals einem For all body assemblies over 6 metres in length Kiesling also offers a collision protection guard which is designed so that impacts are directed straight into the frame. The body assembly does not suffer any ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 53: ...sichern. The right cooling Of decisive importance for the refrigerated section is a high-performance system which stands up to the loss of cold through frequent opening of the doors and unloading via large sliding ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 8: ...they hadn't yet acquired the desired aroma. "Dear friend", wrote the composer, "it is the turkeys which have spread this rumour. Don't be misled." The "bet" dinner was hosted a short time later. 8 ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 55: ...gibt es z. B. moflitzer®, is specially produced for vehicles under 3.5 t, the driving properties of which are comparable with those of a box-type truck. The Thermoflitzer® based on the Citroën Jumper is ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 38: ...study, it was assumed that publicly available information influences consumer perceptions of meat product quality, which in turn influences consumption decisions. In the analysis of U.S. meat demand, consumer perceptions of ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 34: ...arranged on the outside of the machine in order to facilitate maintenance work further. The conveyor belt covers which fold open downwards make maintenance and changing the feed-in belts simple. The feed-in tension can be ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 35: ...held tightly. A metering pump automatically adds a combicleaner to the manually activated high-pressure water jet, which ensures degreasing and disinfection. The residues are then flushed into a container equipped with a moveable ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 33: ...and air-dried beef. However the Anatolian meat is surrounded by a herb crust, including garlic and paprika which was originally for preserving it. With this popular product the company has continued to grow and can also ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 15: ...its good thermoforming properties and machinability. The award-winning pack for Namet is divided into two sections, which can be easily separated along a perforation line and opened independently of each other. "Thanks to the ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 26: ...investment cost this stunning method involves. Electrical stunning offers an alternative to captive bolt stunning, which is being criticised because of the possibility that nervous tissue may enter the blood circulation of the ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 25: ...requirements related to the application of those methods. `Stunning' means any intentionally induced process which causes loss of consciousness and sensibility without pain, including any process resulting in instantaneous ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 17: ...one operator supervising the system. This labor savings translated into a ROI on the installation of only 9 months, which is exceptionally shorter than industry standard. Additionally, the OctopackerTM installed has the flexibility ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 32: ...the founder of the company concentrated on the production and sale of the traditional Anatolian beef ham Pastirma, which he produced here in accordance with the original recipe: the foundation stone of Öz-Kayseri ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 7: ...demonstration models and machines for hire all of which can be delivered at short notice or for a short time. Given its depth of vertical integration in manufacture, construction, workshop and mechanical production, ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 18: ...von Hühnern und Hasen. Weighing wild game Poultry, game and ready-to-eat meals these are areas in which Geti Wilba is active. The company from Bremervörde in northern Germany has a long tradition, especially ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 49: ...and achieves a filling pressure of up to 40 bar. With the Peek-Cam-system a material combination is used which concentrates the wearing out on one part of the rotor system. The rotor system is accurate and the ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 27: ...with halal rules. There are also certification bodies that are responsible for granting kosher certificates which confirm that a product complies with Jewish dietary requirements. The process of ritual slaughter is ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 30: ...cutting rooms have been newly built in 2001 the company has a slaughter capacity of 30,000 pigs per week. 90% of which are cut and deboned on-site. Already back then Böseler Goldschmaus resorted to the solutions provided by ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 22: ...Zeit ungenutzt und müssen plötzlich ably required amounts from the listed product range, which currently comprises about 4,500 articles. "We are required to have an ability to supply of 98% ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 57: ...Laderaums und der Türen. Bernadette Wagenseil/ ast further. Also new is the Sidestar sliding door system, which meets the strict regulations relating to hygiene, sealing tightness, ease of use and long service life. ...

eMag: FT FLEISCHEREI TECHNIK 02/2011 - 21.04.2011

Seite 19: ...of partial portions principle. The partial portions are now dumped onto two belt units located underneath which transport the partial portions to the timing hopper (SB). If over weights are detected, the belt unit changes ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 (33 Treffer)

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 60: ...without incomprehensible and therefore for them suspicious technologies or additives the consequences of which for their health they cannot evaluate. Often members of this group have been working in their jobs for a long ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 64: ...machine and the Robby or RobbyII are rotary vane pump machines. This means the butchers can decide for themselves which is the best for their products and which machines to use. What all Vemag machines have in common is ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 51: ...Multifoil GVA 160 NT as bottom foil and Multico 60 as top foil. Multifoil GVA is a highbarrier foil which is both suitable for deep freezing and pasteurisation. The top foil Multico displays a high degree of ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 48: ...competitive advantage on the shelves. As the first producer of Wiener sausages the customer launched a tube packaging which was equipped with this resealable system. For this purpose, the re-sealing technology known from deep ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 47: ...completely be pulled off the packaging. You buy what pleases the eye Another example is highquality printed images, which give the product a unique "face" and which also have to be able to be implemented as ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 61: ...Saitlingen nur höchstens 5% der gelieferten Menge abweichen. the calibre surfaces within one sorting class which at the same filling weight then result in length deviations. These deviations are easy to spot and ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 62: ...mincing operation. The special design of the perforated discs also makes it possible to lead away hard matter which concentrates near the shaft due to the dynamics of the cutting tools. Each revolution of the conveyor ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 59: ...this attractive target group a manually producing company has to be equipped with high-end filling technology which can fill and portion a wide range of products with a high degree of quality but in an easy way. What the ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 56: ...installed. Different sizes of vacuum drainage pipes can be connected to the units. A central pumping station in which the low pressure is produced for the waste water drainage and in which the tanks are installed is ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 46: ...den sog. Paper-like Drucken. Hier wird F ood packaging is in an area of conflict between various requirements which are in part even contradictory", knows Malte Rahneberg, marketing director for Germany/Austria ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 45: ...retrieval equipment (RGB) with a picking shelf and with the water treatment system for label removal which was patented only shortly before the trade show. This can be integrated directly into the washing system and ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 40: ...with a smart tray feeder, the machine can be integrated into a production line as well as the Divider 660 L, which processes products with a length of up to 1,000mm, allows slices at significantly higher product temperatures ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 49: ...of the meat industry. Bio-plastics most foil producers agree still display barrier properties which are too poor. According to Uriel Inauen, special coat- ings are required in order to achieve the same ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 50: ...foils for fresh meat packaging. One of the main reasons is sustainability. However, they also use thinner foils which save costs, resources as well as the environment. T he company founded in 1957 now called the Gausepohl ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 44: ...with a calibre of 100mm simultaneously. The Slicer 804 is equipped with an automatic central loading chamber which allows the user to load heavy and bulky products precisely. The slicing throat (380mm x 180mm) allows the ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 41: ...therefore the products made with it do not require an E-number. Natural plant extracts are among the ingredients which have a positive effect on the germ development in the meat to be processed. Kurt-van-Hees-Straße 1 ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 63: ...securely and accurately. The short, firm linking spots ensure very firm sausages and also help save casing which is then still available for production. If you have occasional deliveries to restaurants where you have to ...

eMag: FT FLEISCHEREI TECHNIK 03/2010 - 25.06.2010

Seite 55: ...process 20,000t of slaughterhouse waste, 10,000t of food waste and 115,000m3 of wastewater per year. The products which will be created from these wastes will be compost, biogas and clean water. Only a small amount of the ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 (23 Treffer)

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 23: ...fair in its sector. Over 100,000 of the total of 166,000 trade visitors travelled to the fair from abroad, which is a share of over 60 per cent. The visitor verdict on the scope of the trade fair couldn't have been ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 17: ...www.goldspan-smoke.de Mincing and separating The mincer system by Vemag consists of an attachment which integrates the processes of mincing and separating directly into filling and portioning. Due to the ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 14: ...modelling of the load conditions of the cutter blades, a module of the ultimate analysis by Cosmos Works was used, which was integrated into the system of spatial modelling by Solid Works. Now, the load impact on the cutting ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 24: ...of products in the tray. Centrepiece in the line solution is the Sealpac A10 fully automated traysealer, which is capable of sealing 140 packs per minute. A packaging control system guarantees highest product security ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 47: ...behaviour and can be cut better. In closed chopping the sublimated CO2 gas displaces the atmospheric oxygen, which prevents oxidation processes. During the production of white sausages in particular we take advantage of ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 11: ...on this basis, e.g. molecular-biological test kits for vitamins. We detect all water-soluble vitamins in two days, which was really a improvement, because to get a truthful result from conventional tests formerly took a week. ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 25: ...and locks it firmly into the tray. Depending on the skin foil, the tray can also be equipped with a peel layer, which makes it convenient and simple to open the package and remove the material. The company was able to reduce ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 28: ...Fotos: David v. Behr/pixelio, BASF B iofilms consist of a microscopically thin layer of slime, simply a film, in which microorganisms are embedded. They always occur when microorganisms become established at interfaces of all ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 18: ...reduce downtimes. BE also offers sickle and round slicer blades for demanding appli-cations in sizes D 460 and D470, which allow double and even dribble increases in service life. An Heinrich tik-Winkelwölfen bis ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 30: ...of biofilms, biocorrosion starts. Then, the microorganisms of the oxygen-demanding (aerobic) surface layer, which are able to oxidise, attack the passive layer, namely the metals. In the anaerobic layer, there are organisms ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 27: ...and consumption of resources. A high-performance tray denester is followed by a 16-head weigher type CCW-RS which is equipped with a special feeding system. Thanks to the flexible funnel, trays can be filled on the lines at ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 9: ...testing is needed. Prof. Dr. Diana Graubaum presented the research project "centre of food packaging", which works on compostable biopolymer packaging made of renewable raw materials. Ahmet Oezen, Heike Sievers 3/2011 ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 13: ...the blades and face plates. Such cracks appeared particularly often with blades made of medium and high-carbon steel, which hardly can combine M A D O GmbH, D-72175 Dornhan, Tel. +49 7455 931-0, www.mado.de ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 41: ...this type of installation, the fogging units are located at the discharge side in front of the cooling unit fans which ensures a homogeneous distribution of the decontamination agent. For the subsequent processing, the ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 43: ...have optimum heat insulation on pipes including a high-quality vapour barrier to avoid the penetration of moisture, which weakens the insulating effect. In addition the energy consumption of the fans can be optimised, e.g. through ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 26: ...a fixed rate regardless of the product conveyed. Bilwinco has identified the optimal vibration rate for the product, which allows even difficult products move along effortlessly. www.bilwinco.com Avery Dennison Kennzeichnen im ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 6: ...The acquisition will provide Frutarom with a substantial presence in Italy and will serve as a platform from which to expand into this market. www.frutarom.com Flächendeckender Service Mit rund 300 Verkaufsberatern ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 31: ...and osmosis units fail. This, in turn, does not only lead to damages of parts of up to entire technical systems, which need to be renewed; this also means damages in the working capital and requires further capital expenditure. ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 29: ...ignored or interpreted incorrectly, then biocorrosion can occur unimpededly. This will lead to biogenic pitting, which, at first glance, looks like ordinary rust. Even materials of organic compounds, such as seals, are ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 10: ...silver ions in nanoparticles, thus, in the inorganic area. But Organic,however, that's nature. This is something which dissolves in water, there can be no risk. The problem with communication is that often everything is measured ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 35: ...Belgian Federal Agency for safety in the food chain (FASFC) to it successful work in the past ten years, which was outstanding in the European context. As most important feature he emphasises the fact that the agency ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 15: ...del imitates the geometric shape of the blade and considers the mechanical characteristics of the material of which it is made. Moreover, the blade was loaded with the forces mentioned above by the module of the ultimate ...

eMag: FT FLEISCHEREI TECHNIK 03/2011 - 05.07.2011

Seite 8: ...8 3/2011 Fotos: Beuth-Hochschule für Technik Kiel spoke about psychrophilic clostridia, which lead to decay of vacuum-packed meat products before the expiration date in his opening speech. ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 (16 Treffer)

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 36: ...product since shear force and cutting force are reduced. The illustration shows the plasticity of the product, which is an indicator for the tenderness of the finished product. Due to the lowfrequency vibrations higher ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 14: ...by the DLG, the trend topics were tackled and accompanied by a comprehensive, unique supporting programme which provided visitors with concrete solutions to current questions and future N ach Angaben der ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 52: ...of cellulose casings. In Europe these types of casings are classified by nominal calibres (denominating calibre), which is due to historical facts and not necessarily determined by the filling calibre later on. English ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 57: ...factors play an important role from hygiene to productivity. The TT1815 is an automatic double clipper which easily meets all requirements and offers high flexibility thanks to its wide caliber range. hanks to its ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 54: ...geometrical effect that describes the relation between surface and diameter. The energy amount within the casing, which is constituted by the filling pressure and the tension of the casing, is in balance. When the calibre ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 7: ...technology topics on March 25th and 26th 2012. The company was hosting a conference for foreign representatives, which gave 120 overseas sales partners the opportunity to find out about innovative ideas, practical applications ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 28: ...brine injected. Furthermore, the machine is adaptive i.e. it evaluates the settings on its own and safes the data which is then available to improve settings in case of repeating batches. The system has the following ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 58: ...around 25 million tons of it annually in Europe. Up to now there are hardly any process technology solutions with which the economic expenditures for the meat industry can be reduced. E in erfolgreiches Verfahren, Klärschlamm ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 59: ...complex Lodored100k causes the creation of micro-membrane bio-reactors in the activated sludge which are microscopic clusters consisting of micro-organisms. They are encased in a thin organic cover ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 16: ...the occasion of IFFA 2013. On the following pages we will present the winning projects and other innovations, which were presented at the Anuga FoodTec. bew Sonderpreis Aus dem aktuellen Ereignis heraus, dass seit Anfang ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 11: ...changes. He was able to prove that changes of meat colour result from complex processes on a molecular basis, which are influenced amongst others by the ambient oxygen concentration, pH-value, and by enzyme activity ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 55: ...and productive clipping With the new PDC-A 600/700, Poly-clip System introduces a new automatic double-clipper which is operated completely without electronics. Everybody can operate the doubleclipper with only short ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 53: ...the final calibre desired. Raw sausage applications are additionally abbreviated by the loss of water after filling, which consequently leads to shrinking calibres. The following formula which is based on Artificial ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 33: ...process fresh products very gently. It is now equipped with new patented blade heads with flexible cutting areas, which ensure an efficiency increase of up to 4%. Especially poultry processing enterprises that have to cut fresh ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 22: ...unique tray lidding concept. It complements the company's concept "Fresh thinking with less packaging", which has all advantages on its side. he Cryovac Mirabella package is a patented packaging concept that changes ...

eMag: FT FLEISCHEREI TECHNIK 03/2012 - 28.06.2012

Seite 18: ...casing, the experts had to find a way to dry the sausage meat in advance. Therefore freeze-dried meat was used, which equals a drying percentage of 9 %. Furthermore, the product contains as much as 3 % dry contents such as ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 (26 Treffer)

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 34: ...be sliced and packed without delay. Gruninger has a buffer for seasonal products such as sliced bologna for salads which is increasingly sold at warm summer days. However, the sausage producer also requires the sliceware to be ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 9: ...the handtmann forum integrates a small production works where production processes can be tested and/or simulated, which represents and important supportive step in product developmen. The "mini plant" is ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 14: ...completely smooth hopper can be simply opened and cleaned quickly. With the hopper opened the feeder screw, which ensure an even product feed from the hopper in the conveying element, can be easily removed giving free access ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 38: ...604 AC-8 cutter with a vacuum and/or cooking system by Maschinenfabrik Seydelmann, chops even the finest cell layers which are no longer visible to the naked eye. Protein breakdown is considerably increased, the mixture binds ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 12: ...cellulose and natural casings in calibres between 20 mm and 32 mm. It is combined with a twist-linking device which links the sausages immediately after forming. Depending on the machine configuration and the product the ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 22: ...hung in aerobic conditions. If slight temperature variations occur this has marginal effects on the shelf-life, which can also be influenced by the level of initial microorganism contamination, the pH value and ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 42: ...not normally occur in meat juices is measured in the exudates of the meat. Citrate cycle enzymes are mainly detected which in intact muscle tissue are bound in the mitochondria and which after destruction of the organelles by ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 15: ...dip coatings cheese, herbs, tomato & chilli and pink pepper. These have to be heated up to 85ºC at which temperature they become liquid. During the cooling-off process at around 40 to 45ºC the salami or raw ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 25: ...schätzen die Endverbraucher die bessere Fleischqualität. v appropriate solution: The RS2000 foil which runs on the CryovacUlma-Flow-Vac® system. Kostelecké uzeniny installed the filling unit FV ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 45: ...makes it easy to clean, saving both downtime and labor costs. Coupled with ultraquick-freezing liquid nitrogen, which provides rapid and consistent cooling, the DM helps preserve product with low dehydration and achieve high ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 41: ...has been thawed out is not always clear. This has left plenty of scope for incorrect labelling. Numerous methods which are intended to provide evidence of freezing have been known in principle for years. These methods have ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 29: ...supply meat free of medical residues. Søren Hansen has amongst others developed a floor cleaning system which ensures that the pigsty is free of dust and ammonia a fact that is not only beneficial for animal ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 39: ...mechanically or electronically. The injector programme is divided into zones, the length and position of which can be arbitrarily selected. The pressure assigned to these zones can also be selected. As the muscle ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 18: ...(energy shift) is converted into a switching pulse by the highly sensitive electronic analyser. The sausage meat which contains metal particles, is ejected downwards into a container by the pneumatic rotating ten pin mechanism. ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 40: ...deterioration in the quality of the meat, above all its sensory properties, is due to the formation of ice crystals which damage the cell walls and organelles. The fluid cell content flows into the intracellular space and out of ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 10: ...eating it. In order to be able to give innovative products their own character, Vemag has a series of attachments which will be set out in this presentation. 10 4/2010 Fotos: Vemag Maschinenbau E in Vemag-Koextrusionssystem ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 43: ...cooling chain logistics and consumer protection. They are suitable for labelling of industrial product packaging, which will be energetically charged with UV light. Scientists at the University of Bayreuth are manufacturing ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 11: ...pocket-shaped products. The range of products than can be produced extends from meat via potato to fish pockets which can be filled with cheese, vegetables etc. The actual forming module is connected via tubes to two Vemag ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 27: ...a lowpressure procedure. The advantage of this method of processing is the loose consistency, the appearance of which gives the impression of it being a handshaped product. The portion volume, mould diameter and thickness can ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 37: ...CFS point out that the products do not only thaw out more quickly, but can also be massaged and marinated, which is of particularly advantage in the case of poultry pieces. The controlled steam temperature in the tumbler ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 36: ...with bacteria is also avoided. Movement of the product during the thawing process ensures even warming, which also improves the quality and prevents too intensive warming. The main advantage of the present method is ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 8: ...to its works in Biberach. The reason was the presentation of the newly set up "handtmann forum", which now provides plenty of scope for dialogue. O n the basis of the philosophy that only innovative force ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 6: ...market will present itself in one unique forum in Cologne from 6 to 8 April 2011. To make this happen, USETEC, which is organized by Koelnmesse and Hess GmbH, will henceforth be supported by Messe Stuttgart and Messe ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 23: ...Anzahl an Sporen ist, die sich auf dem vakuumverpackten Fleisch befinden (p < 0,001). cass as a result of which there is no longer an intact growth barrier for microorganisms. Meat Processing Machinery - ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 19: ...most frequently detected pathogen to date, Clostridium estertheticum is a psychrophilic, anaerobic spore producer, which has been demonstrated to be involved in the spoiling of vacuum-packed beef (C. R. Helps et al., 1999). This ...

eMag: FT FLEISCHEREI TECHNIK 04/2010 - 28.06.2012

Seite 32: ...a surface of 23,500 m2 together with a butcher's outlet on the premises. The new capacities of the company, which exceed the old one by approx. one third, now allow an annual production of 13,000 to 15,000 tonnes. With ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 (31 Treffer)

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 24: ...EC regulation on organic production, these con ventional starter cultures are permitted in or gin (e.g. from pigs, which are perceived as unclean) or from intoxicating substances are permitted in the production chain. The latter ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 21: ...processed meat product should be sliceable and be able to develop its typical aroma. Therefore, casings are used which are not only water vapour resistant, but also permeable to smoke. Kalle GmbH in Wiesbaden, Germany, ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 29: ...paid attention to the functional interaction of the buildings and the technical and technological requirements, which was to be implemented by a coordinated and detailed planning. Rapid Development Regarding ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 36: ...of 14 months up to two years. The shelf life of frozen fat-containing meat is limited because of the fat decay, which is caused by the residual activities of lipolytic enzymes (lipases) or by reactions with atmospheric ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 73: ...and, as a consequence, they are offered other extras to fill them with enthusiasm. A vicious circle from which the entrepreneur can escape only by prioritizing customer switching. 1: Zufriedenheit vor ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 23: ...bei Fleisch- und Wurstwaren vermehrt am Bio-Siegel. Der Her- and develops innovative and tailored starter cultures which meet various demands. The company is the only European manufacturer of starter cultures to provide ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 17: ...to 4 logs of high quality salami at a time. The sliced groups are then dynamically weighed by the G2300 Checkweigher which is connected in closed loop feedback with the PolySlicer in order to maintain onweights in excess of 98%. ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 41: ...the drum for additional cooling with liquid nitrogen. In this way the products reach the drum in a pre-cooled state, which prevents them sticking to the drum. This increases the range of products suitable for the ZipRoll. Sanftes ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 22: ...end product. Therefore, different microbial strains perform different tasks. There are strains, for example, which reduce the pH-value either quickly or slowly, or are responsible for producing a specific flavor. Ripening ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 62: ...From now on, the Skinners and Icers are manufactured at this facility, as well as the circular blades, which are an in-house development. Then, in 2006, a Weber office is opened in France, just at short distance to ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 60: ...on refurbishing derinders of other manufacturers. And then, 25 years ago, a decision was made in Breidenbach which would change the entire international meat and dairy processing industry forever. Weber establishes a new ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 12: ...Van Hees technicians developed a process that is based on the "hurdle concept" developed in the 70s and which is concerned with microbiological influence factors on the stability and shelf life of a product. The ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 45: ...best results are achieve by heating the Crisp Sensation coatings in the microwave with a Crisp-/Grill function, which is standard in most modern microwaves sold in Europe. The coating is also suitable for preparation in pans, ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 42: ...Moldavia, the Czech Republic, Africa, China, and Vietnam. Exports are a key part of the company's operations, which is why J&J is particularly interested in investing in this area. J&J specialises in poultry. ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 46: ...products are frozen at a temperature of -30°C within 20 minutes. In this way only small ice crystals occur, which is decisive for the quality of the products. This process requires a nitrogen freezer that can optionally ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 18: ...compact footprint and substantial contribution to higher throughputs. The IPL Robot is equipped with three heads which share the work of loading the sliced groups into the thermoformer at, typically, 180 picks/min. PolyLine ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 49: ...to the Table Food processors are now able to capture a greater market share by applying technologies, which ensure that ready-to-eat meals look and taste like chef prepared dishes. Frisch auf den Tisch Mit modernen Spiral- ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 51: ...dishes, and entrees for grocery stores, as well as customized recipes for the restaurant industry. The firm, which recently expanded into a new and larger plant, recently acquired a Unitherm flame grill and spiral oven to ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 61: ...time. Weber's continuing strength in the past and present is the special design, completely out of stainless steel, which guarantees a maximum level of hygiene in the processing of meat and cheese. Jump across the pond Weber's ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 50: ...oven, and a mini spiral oven that Ruprecht purchased are replacing less reliable processes such as batch cooking, which are harder to control and often produce meals that are inconsistent in quality and taste. Ruprecht, ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 34: ...meat are frozen for preservation every year. Cattle, pig 34 4/2011 Foto: LGL Bayern vertase and the class of lipases, which show a residual activity even at -40°C. Due to the enzymatic reactions of fat decay even in frozen state, ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 40: ...IQF products, Air Liquide, a specialist in technical and medical gases, has further developed the Zip-Roll freezer which was presented last year. hanks to the new TopLift system Air Liquide's new generation of freezers can now ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 64: ...protective measures: There are several measures possible technical, organizational and individual which bring the best safety in combination. 64 ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 15: ...capacity of the sausage meat. For this the 601 model has now been fitted with a swivel-mounted front plate which facilitates the operation of the machine. For system monitoring the company's large and powerful 605 and ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 27: ...Vemag Anlagenbau manufactures climatic maturing installations and climatic post-maturing and storage rooms which are specially adapted to customer requirements. Through the precise dimensioning of the installation ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 43: ...know there are all sorts of tunnel freezers on the market, from the simplest through to multi-function installations which combine various freezing systems. We needed an effective and modern piece of equipment, but with no frills, ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 65: ...Material sind festzulegen. - Technical measures: The individual means of transport must be safe, which is to be checked regularly. In addition, the behaviour of individuals may be influenced when they use ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 63: ...an intense flavour can be successfully produced with Nubassa's liquid curing agent NubaKombi-Lak Spezial, which boosts the meat's natural taste and is free of flavour enhancers, gluten and lactose. The ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 3: ...gut überstanden, crisis very well, however, a price aber von der drohenden Preissteigeincrease from which the prodrung werden die Produzenten im ucers do not profit at all will Endeffekt nichts haben. Fleisch ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 13: ...the casing, it already has the analysis values of a product that has been matured for 14 days. The aw-value is 0.94, which corresponds to the value of staple products. Safe production The product range Primal is part of the ...

eMag: FT FLEISCHEREI TECHNIK 04/2011 - 02.09.2011

Seite 16: ...tonnes every week. In 2010 Grilstad installed a Marel IBS2000 Vision bacon line in their Gjovik plant, the success of which inspired Head Of Technical Development, Georg Mattingsdal, to look at how Marel could help reduce high ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 (30 Treffer)

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 20: ...filling process this strong casing material creates a strong back pressure while running off the filling tube, which has to be compensated by the vacuum filling machine too. In order to produce rationally, a maximum of sausage ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 53: ...110 exhibitors, the regional exhibition `Fachpack' this year reached a record attendance with 1,351 exhibitors, of which 21% came from abroad. In addition to 1,068 German exhibitors, 283 foreign enterprises were present, mainly ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 38: ...the user activities in the system. Process control via control centre CSB-System offers a control centre, which provide production management with current data at all time and hereby enables them to recognise shortages ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 12: ...research, development and innovation. The European food and beverage industry employs around 4.5 million people which make up a proportion of 2.3% of total employment. Working in the wholesale and retail trade (including ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 54: ...are the special exhibition "Nachhaltig Produzieren und Verpacken" (produce and pack sustainably), which takes the professionals' most important discussion topics into consideration, the special ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 50: ...dilemma they face. Either they choose a method to maximize the preservation of food quality which compromises shelf life. Or they offer retailers a more convenient bestbefore date limitation. This means having ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 52: ...fill and sous-vide achieve around 24 days, and classical pasteurization around 40 days. Are there any product groups which benefit particularly from this process? Carlo Keller: The benefits are apparent when working with any type ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 17: ...easy handling and appearance of the product. If the filling tube is too small, the casing can be deeply creased which draws air under the casing due to the injector effect which occurs when the sausage meat is filled into ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 45: ...Verwandlung von Fett zu weißer Asche ist wissenschaftlich nicht haltbar. www.reven.de/kuechennebel Which filters do you recommend for fat separation? No filters at all, but highly-efficient fat separators, if ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 3: ...dass die I wonder what sense a certificate Deputy Editor-in-Chief gesetzlichen Auflagen erfüllt werden. makes which only confirms that the Davon sollte man ohnehin ausgehen können. Ein producer observes the law. That ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 18: ...and the rotary slide-valve pump machine Robby or Robby II. This means the manual producers can decide for themselves which is the ideal filling technology for their products and which system they wish to work with. What all of ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 16: ...manual work processes. Most commonly you find manually operated spring clippers in small production plants with which large-calibre sausages are clipped with natural or artificial casing. This type of clipper is used for ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 37: ...checkweigher line covers the complete range from 10g to 6kg. Ebro Electronic Monitoring system With Saveris which can combine radio-control and Ethernet, Testo offers a measuring data monitoring system which ensures ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 27: ...optimistically to the future development of business relations with Russia. After a dynamic performance in 2008, which was due to the strong demand for hog intestine, the general set-up normalized again in 2009. Thus, the number ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 56: ...in every area, it is important to specify properties that are particularly crucial for each sector. The degree to which each bioplastic meets the requirements for sustainability is reflected in the CO2 balance, for ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 19: ...machines often also enable the inclusion of nooses, casing sections of any size can be produced, which can be hung up directly after they are filled and linked. There is no synchronisation of the clipper and ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 60: ...patent 7,735,637 for manufacturing Omni-Pro conveyor belts featuring Zero-Tension, 360° Buttonless Welds, which are stronger and easier to clean than conventional bridge-welded belts. The Zero-Tension, 360° ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 59: ...With Ecoflex, BASF has developed a completely biodegradable polyester based on petrochemical raw materials from which compostable packaging and plastic films can be made. If Ecoflex is added, the biopolymer PLA, obtained from ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 35: ...metal detectors there are also X-ray check systems. They can recognise a whole range of inconsistencies in products which are packed in cans or foils. The system is able to identify foreign matter in packages or product ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 51: ...do these differences look like in detail? Carlo Keller: Perhaps we could start by a comparison with pasteurization, which as the name MicroPast suggests, formed the underlying thinking for the new technique. In this case, we swapped ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 36: ...in process surroundings seamlessly. The HDS Pipeline metal detector system for example inspects sausage meat which is pumped into artificial or natural casings by a vacuum filler. The existing patented ICF (Internal ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 11: ...supply themselves with process energy from recyclable residual materials. Company planning and management, which to date have been orientated towards cost-effective raw material procurement, production of quality products ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 34: ...und wie diese Technologie in der Praxis umgesetzt wird. EVERYTHING under control We will show you which solutions the market offers in the area of controlling and measuring technology and how these are implemented ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 10: ...food industry: Productivity is too low The high-ranking EU expert group for the food industry in Europe, which was active in 2008/2009 has so far not paid any compliments to the sector. The task of the group of experts was ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 58: ...convert glucose and a small quantity of propionic acid into the PHBV (polyhydroxybutyrate-valerate) polymer, which they store in their cells. At the end of the fermentation, 80% of the total weight of the microorganisms can ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 55: ...totaling 17.7 million tons. This year, the production of packaging machinery amounted to 4.4 billion euros, of which the share of beverage packaging machinery came to 1.4 billion euros. More than 80% of the products of the ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 29: ...without GdL that are consumable after three to four weeks. Gewürzmüller offers starter cultures which gently reduce the pH value and ensure the formation of a clear fermentation flavour. Both the species ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 32: ...raw sausages as well as summer sausage. NaloFerm Kranz is an artificial casing made of polyamide and copolymer which is permeable for smoke. This material allows a rapid drying process. Furthermore, NaloFerm Kranz has good ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 57: ...Research such as Mn-based pro-oxidants which split linear polymers so that microbiotic breakdown then becomes possible (abiotic degradation or oxo-biodegradation), are not counted as bioplastics. Nor are those which ...

eMag: FT FLEISCHEREI TECHNIK 05/2010 - 02.09.2011

Seite 13: ...enterprises in the food trade, as well as for the food industry, are the influences of shop opening times, which may not only be governed by official regulations, but also the cultural differences of large population ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 (31 Treffer)

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 14: ...any time. The Schröder massage units are filled by means of suction containers, the integrated weighing cells of which determine important information on the batch formation, injection rates etc. Which plant is provided ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 33: ...is preferred. When dry filling boiled and cooked sausage some of casing's stretching capacity is taken up which is subsequently required during heating. Folds can develop on the end product and the range within ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 21: ...the fastest slaughter line in Spain, thanks to the slaughtering automation by means of F-line slaughter robots, which were installed by MPS in the original 400/hr slaughtering line and now also in the 1,000/hr line (extended ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 34: ...regional meat products (TRW) can be tracked by the consumer; he finds products he can identify with and in which he trusts. TRW products are manufactured and marketed according to a variety of criteria and concepts. In ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 65: ...of heating oil a month (around 2,000 ). The cold brine producers were also equipped with a heat recovery system, which is used for heating service water. At the same time, the hot brine produced this way is used to defrost the ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 36: ...processed meat product should be sliceable and be able to develop its typical aroma. Therefore, casings are used which are not only water vapour resistant, but also permeable to smoke. Kalle in Wiesbaden offers suitable casings ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 55: ...about 10% of the electrical energy used is converted into operative energy. By way of electric main drives, which are used throughout the product portfolio, Reepack has succeeded in minimizing the total energy consumption of ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 63: ...for natural coolants. On the one hand natural coolants are raw materials available in large quantities which do not contribute to harming the ozone layer and have no, or only negligible influences on the greenhouse ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 62: ...projects they are bringing together ecological and economic interests. A central starting point is lighting, which on average constitutes between 15 and 25% of D ie World Green Building Week vom 19. bis 23.09. bot auch ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 44: ...and have to keep up with the cycle of the packaging line. he CFS MegaSlicer includes X-ray scanning and analysis, which allows precise weight portioning, and other add-ons for an improved product presentation, effective ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 8: ...promises and the keeping of animals in a manner inapproFoto: MEV Verlag T priate for the species are topics which stir the general public. Food minister Ilse Aigner (CSU) has recently introduced the new ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 9: ...if they have themselves had bad experiences with them. A further 69% recommend avoiding products by companies which have been involved in food scandals. At least 65% are of the opinion that it helps to complain to the retailer ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 5: ...Produkte in Frage kommt erfahren sie auf diesen Seiten. / Natural, plastic or textile casings find out which choice is suitable for your products in this special topic. 52 Dem immer wichtiger werdenden Thema ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 53: ...energy-efficiently will achieve cost benefits in competition. The development of a sustainable energy strategy, which is ensured by the use of energy management, could be an approach to implement this. It includes the realisation ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 22: ...today's modern technologies. This includes the application of the industry-specific IT solution by CSB-System which, for many years, has been an essential part of the Eidmann infrastructure: "With this ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 17: ...fully developed high-speed picker that will access areas of applications where conventional Deltas have to give up. Which applications are you thinking about? Die komplette Performance ist eine andere. Bei maximal 230 Picks pro ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 3: ...the "natural energy content" of stoffe, der durch bestimmte Verfahren erhöht the raw materials, which is supposed to be werden soll. increased by applying certain methods. Welche Gestaltung die Maschinen ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 49: ...Maximum accuracy and availability are provided by the calibration systems integrated in each load cell, which means completely automatic calibration is possible even during the production. After the weighing process, ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 24: ...Waldkraiburg 500 employees process in three daily shifts about 125,000 cattle and 600,000 pigs per year, which are further processed into quality products that are subsequently distributed through wholesalers to, for ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 60: ...one company (gateto-gate), whereby obtaining the raw materials and transporting them are excluded a fact which is criticised, since in cases such as in the production of bottles made of polyethylenterephthalate (PET) ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 47: ...reduce downtimes. BE also offers sickle and round slicer blades for demanding applications in sizes D 460 and D470, which allow double and even dribble increases in service life. An exchange with standard blade shafts is ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 59: ...into the packaging. ,,Companies in the fields of various technologies are work- ing on innovations with which the properties of existing biopolymers could be improved, and their inventions should greatly change the way ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 52: ...at least partly be self-supplied with valuable energy from waste materials. The corporate planning and management, which so far has focused mainly on the procurement of raw materials on easy terms, on the production of quality ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 45: ...one of the central features of the Divider 660 L slicer. The machine is equipped with a so-called dual band which allows continuous cutting. This means that there are no "empty cuts" and no "waiting ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 56: ...for growth, the success of the market also depends on the development of new technologies with the aid of which the quality and the properties of the materials used can be improved. In the case of food packaging for ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 50: ...no problems. Moreover, the system offers the flexibility we need. Product changes are accomplished easily, which is very important to us, since we package about 30 different meals on the line. Our cooperation with ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 48: ...angeschafft. Weighing with maximum efficiency Poultry, game and ready meals these are areas in which Geti Wilba is active. The company from Bremervörde in northern Germany has a long tradition, especially ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 15: ...has developed the new IDCS (Ishida Data Capture System) software. It offers a variety of graphic report options which can at a glance visualise problems and solution possibilities. The recording data can be analysed by ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 25: ...microorganisms, such as bacteria, viruses, yeast or mould spores is latently present. Thus, the number of germs which is, initially, low or almost not detectable shortly after the regular cleaning can rise up to a multiple of ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 31: ...of spiral belt. Ashworth's lotension spiral belts include the stainless steel Omni-Pro and the plastic Advantage, which is the market's only plastic spiral belt that is USDA accepted for meat and WÜRZIG UMHÜLLT MIT ...

eMag: FT FLEISCHEREI TECHNIK 05/2011 - 08.11.2011

Seite 41: ...boiled and steamed meat products hams, meats, deli products and fish. Spatex represents an innovative solution which allows to eliminate handy coating of meat products with spices while process of production. The new spices ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 (32 Treffer)

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 12: ...is a direct connection between hypercholesterolemia and the resulting vascular and heart diseases for which the high intake of saturated fatty acids is blamed is not fully verified. It is more likely that a ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 39: ...accurate weighing so as to reduce product losses through overfilling. The company therefore looked for a solution which allowed higher output with less product loss at the same time. However, full automation of the process did ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 32: ...it possible to increase processing security and to ensure smooth tracking. Knowing at all times and without delay which meat has been processed by which supplier into which product can be a realistic goal. In ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 25: ...in the end". For this reason the clip closure system by CT Cliptechnik Deutschland was chosen. This company, which arose from the company Steinkamp, Fleischerei- und Lebensmitteltechnik based in Meissen, has over 20 years ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 41: ...labeller selfLAN 510 for application of self-adhesive labels onto containers with differing sizes and forms which is easy to integrate into existing production lines. High exactness is achieved by the new unwinding ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 9: ...of cattle hold-ings can be observed. There has also been an increase in holdings of cows for meat production, which caused a decrease of the number of dairy cows. Centres of poultry production are the USA, China, Brazil ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 45: ...a high flexibility of the packaging. Every theme cuisine (Dutch, Asian, etc.) should have its own image, which means that there are already five required label designs. Adding the various packaging formats, there are a ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 48: ...the field of on-line carcass classification. Today, the company has more than 1,000 installations in 30 countries which are serviced from more than 30 local partners and four subsidiary companies worldwide. 52 Fotos: ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 19: ...product is "X-rayed" in full and the data is therefore more accurate than that provided by scanner systems which can only scan the outer contours. The second important component is the cutting technology of the MegaSlicer ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 49: ...weight and the weight of lean meat. The carcass crosses a stainless steel array with 16 ultrasonic transducers, which measure thousands of points over the entire length of the carcass. This noninvasive system can measure more ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 58: ...made of a robust plastic material. The dispenser is filled with a skin-compatible and moisturising disinfection gel which is listed by the Association of Applied Hygiene (VAH). The Pete Protect is also supplemented by the Soap ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 6: ...in the European Union. Based on EFSA's work, the European Commission will establish a list of flavouring substances which can continue to be used in the EU. EFSA's scientific Panel on flavourings found that the majority of ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 43: ...water. As well as producing kebabs, Royal Döner prepares a series of fixedweight ready-made meals which are portioned by hand. The operating personnel immediately see when the target weight has been reached: this ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 40: ...principle: the portions from a total of 14 weighing dishes are used and the computer selects the combination which is closest to the predetermined filling weight. The robust plastic dishes with a filling capacity of 1.5 l have ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 35: ...efficiently as possible. Here, help is at hand in the form of the check weigher by Vemag, the Vemag Process Check, which makes complete monitoring possible and helps to optimize the use of raw materials. Mengenabweichungen Meist ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 20: ...and reliable removal, even in the case of thin and delicate slices such as raw ham products. The empty slicing system, which after the GigaSlicer is now also available on the smaller MegaSlicer guarantees even better portion ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 36: ...is intended to meet the tough working conditions in the meat industry. The device is equipped with a special belt which allows high conveying speeds. This belt can be easily removed for cleaning. The quality of the portioning ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 56: ...of 200 to 600 crates per hour are currently being updated and adapted to the latest technologies. The wash tunnel which is double-walled and therefore heat and sound insulated, will only be slightly modified. However, the new ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 60: ...Ecolab is based on the new P3topactive Okto surface disinfectant, developed on the basis of combined peroxy acids and which is even highly efficient at cold ambient temperatures. New is also the Aquanta cold disinfection ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 21: ...machines in the Fromat range will also benefit from a recent development of the "cross blade technology" which will ensure longer blade life. The Magurit rotary cutter series is completed with the Starcutter 312, a ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 54: ...clothing. For this reason the employers must ensure the clothing used is correctly washed and cared for. A task which reveals its limitations if the employees wash their clothes in the washing machine at home. ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 37: ...the indicated nominal weight as minimum weight. Quickly pays for itself By looking at the industrial scale on which minced meat is produced today, it becomes clear that the Process Check will quickly pay for itself. ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 53: ...clothing is made antimicrobial by adding chemical substances. To this end there are two methods available today, which follow very different approaches. Whereas some suppliers of hygienic clothing saturate or coat their products ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 47: ...Solutions Team, a group of specialists who work with partners with complementary expertise to create a line in which every component best fits the customer's standards, capacity and production goals. Tests can be conducted at ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 42: ...producing enterprise in Switzerland. oday, the ISO9001:2000-certified family-run business Cede Döner Royal, which has a more than 50% share of the Swiss market, supplies well over 700 customers with its own fleet of ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 27: ...for a fully automated sausage production. The continuous process includes filling, heat treatment and packaging which runs automatically with a 6/2010 ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 15: ...performance. A change of this angle from 0 to 90° leads to an improvement of the jet's cutting properties, which have a maximum at 90°. Hydrocutting allows cuts with an intricate profile without further treatment of ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 33: ...the Informationsforum RFID e.V. a group of experts from five German research institutes is now working on a method in which the production chain of meat and sausage products is specifically recorded from the producer via processing ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 52: ...inappropriate working clothing. The texts provide processors of food products with a clear list of facts which they must pay attention to when procuring and caring for working clothing. These facts relate to the fields ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 59: ...of operation in accordance with continuous and reliable requirements, Itec·Attec offers hygiene stations which clean themselves during operation. This has the advantage of securing the hygiene status during the ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 26: ...all-encompassing characteristic of all our meat and sausage products. The products are governed by strict guidelines which precisely determine their proportion of muscle, fat and offal. Strict hygiene regulations and ...

eMag: FT FLEISCHEREI TECHNIK 06/2010 - 08.11.2011

Seite 8: ...Brasilien, Ar- he global livestock of animals bred for meat production is currently at 17.6 billion, of which 1.0 are pigs, 1.3 are sheep and goats, 1.8 are cattel, and 13.5 billion are chicken. Meat production totals ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 (24 Treffer)

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 40: ...contaminated waste water. Its disposal is defined by law. We will show you what you should regard and which additional measures will not only save you costs but will, to a larger degree, reduce the impacts on ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 44: ...routine examination. For this, particles in the air are usually fluidically separated onto culture media or filters, which are subsequently incubated; in other words, they are propagated artificially. The bacteria grow after three ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 41: ...low-emission operating supplies. (2) The requirements of this ordinance may not be achieved by processes in which the pollution load on the environment is shifted to other environ- Anforderungen an das Abwasser für ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 26: ...the fruitful mutual development, "The innovative character of the meat product has its origins in the packaging, which doubles as a vital marketing tool." 26 6/2011 Fotos: Cryovac Sealed ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 24: ...Decorative casings Deco Quick® from Wiberg is a foil for cooked ham and sausage pâtés on which decorative herbs and seasonings are applied using a special process. During prod-uction, line the mould with ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 34: ...chosen. Likewise, trays with additional features are available on the market, such as trays with various sections in which the different components of the dishes can be packaged separately. With thermoformed packaging, in contrast, ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 14: ...und ein Sielaff, FT 8/2005). Since the use of pickling agents isn't straightforward, legal provisions which have been subject to numerous amendments have been passed in order to prevent abuse. Currently bind-ing ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 43: ...and according to the regulations issued by virtue of this act. (2) Installations in which animal byproducts or processed products are incinerated or co-incinerated have to meet the requirements of ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 23: ...By adding salt they swell, turn into gel-solution and sometimes they also turn into a solution. The proteins which have turned into a solution encase the meat and fat particles to a greater or lesser degree. The solved ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 9: ..."With safety networks and safety programmable logic controllers (PLCs) in place, a group of machines which comprise an entire process, can be controlled from a single master panel to enhance visibility and keep tabs ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 33: ...the species. Regarding production, the consumer puts more emphasis on good and preferably natural products which, at the same time, should be storable in the refrigerator for as long as possible. Today's variety of ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 42: ...of the biological reactor of the waste water treatment system and, provided that the raw nitrogen load total on which the discharge authorization is based amounts to more than 100 kg per day. The water discharge authorization may ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 29: ...been freed to work in other areas of the factory, helping expand the output of regional specialities. v hoppers, which was installed at the company's factory in Baraqueville. Automating Progré's weighing operations offered ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 53: ...außerdem Polymerbeton. Die Bandbreite der Anwendungen ist groß. ,,Nennen Sie ucts which Silikal produces at its headquarters in Mainhausen, close to Frankfurt/ Main includes floor coatings ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 18: ...glycol and water. It is possible to use already installed cooling systems. The company also offers a cooling box which can be installed outside the production room in order to prevent exhaust heat to cause a temperature rise in ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 30: ...its operations space to allow for extra production, staff and machinery. Ekro processes 240 calves per hour, which generates approximately 100kg of meat in a wide variety of different meat cuts. To ensure traceability, a ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 12: ...zum Teil auch nur Lakepökelverfahren angewandt. P ickling is the process of producing a product which keeps more or less well by the proficient application of sodium chloride and, usually, salts of the nitrous ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 47: ...of the separator contents by a specialized waste management company; · keeping an operation diary, in which the results of own inspections, maintenance, disposal and technical services are recorded for submission ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 22: ...may neither be reached nor exceeded. If condensation on the surface of the sausage does occur, the time in which the sausage dries will be prolonged in the initial phase of the curing process. It will even absorb water ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 38: ...all parties involved, providers as well as consumers, if incentives for less correct product statements were set which, if uncovered might again lead to a loss of the consumer confidence that has been rebuilt with effort over ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 31: ...thorough evaluation of the existing system, Avery Dennison suggested a complete identification and labelling solution, which included a printing system using the fast and reliable Avery Dennison AP 5.4 printers combined with ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 27: ...the fact that they can offer their customers an excellent product, with genuine beef flavour and authentic colour, which can be separated from its packaging without the need for a knife. Worthwhile investment packung getrennt ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 37: ...as a quality or branded meat programme. Indicating supplementary information of this kind gives the beefn added value which the consumer is willing to pay for. Copycats who offer optional information but who do not use an ...

eMag: FT FLEISCHEREI TECHNIK 06/2011 - 24.12.2011

Seite 25: ...ginger, clove and marjoram. The Hagesüd recipe services provides a wide range of ideas and tried recipes which are clearly differentiated by optics, taste and calibre. www.hagesued.eu 6/2011 ...

eMag: Ftec 01/2010 (29 Treffer)

eMag: Ftec 01/2010 - 24.12.2011

Seite 51: ...working intensively on optimizing the sealing and welding processes. There is a big potential in this field, which promises both economic and qualitative improvements. Decisive for the manufacturers are additional ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 50: ...unit will make interchanges within the operation easier, since it will remove administrative barriers which can waste time and resources, and will help to make the best use of synergies. Customers can now order all ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 22: ...den Betrieb auf engstem Raum. Halle 15, Stand E14 Packed performance CFS has extended its PowerPak range, which already includes packaging machines for medium capacities as well as for high-volume and fully ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 11: ...biotechnology in pigs, genetic engineering involves four key points: genome analysis, molecular diagnostics, which are used to detect hereditary defects, interactions of genes as well as transgenic modifications, either ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 38: ...one of the six labelling and marking lines for commissioning. There the crates are clearly identified with a barcode which can be used not only for internal allocation but also at the shipping company and directly at the customer's ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 52: ...is presenting several labelling machines for various applications. The inline hotLAN 310 labelling machine, which has a capacity of 800 containers/min., can be used to provide allround labelling on various container shapes ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 26: ...Yet scientific evidence is insufficient to establish clear intake thresholds for these ingredients below of which an allergic reaction does not occur. Finding reliable and practicable methods to analyze and determine ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 15: ...and replaced EU directive 2037/2000. This put all the coolants, such as R12, R22 or R502, which are responsible for the stratospheric ozone decomposition on par with the greenhouse F gases such as R134a or R404A. And so are all ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 54: ...projects of this type? Situations vary, of course. But as a rule the customer is faced initially with a task for which he is seeking a solution. The customer generally also has a few ideas about how this should be done, and these ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 10: ...Bt maize has been allowed. Reasons for this reluctance could be harm to the environment and health by GMOs which has so far not been foreseeable, as well as the question of liability. Opponents of genetic Continued from page ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 3: ...by 0.5% to 73.5 billion in the first half of 2010. The driving force behind this development were exports, which increased by 8.5% to 19.7 billion. One reason for this is that the industry was only disrupted by a short time ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 19: ...abgekühlt. www.alco-food.com The alco pasteurising system Past | Pro consists of two spiral systems in which the packaged products are heated and cooled continuously. The capacity of the system is between 500 and ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 6: ...containing artificial ingredients and additives. This trend is also driving demand for colouring foodstuffs, which are increasingly coming into favour since they are not classed as additives and therefore require no E number. ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 20: ...expert discussion forums on the various aspects of sustainability on a centrally located stage. The Gourmet Plaza, which is devoted exclusively to the subject of delicatessen and which will celebrate its premiere in 2010, ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 45: ...recipe management. These programs take over the control, documentation of production orders as well as backtracking, which is required by law. As soon as an order is entered into the system it appears on the wash down touch screen. ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 43: ...CEO of the Stabinger Confectionary Company used this simple formula to change a small-town bakery to a company which exports its goods to all parts of Europe. In addition to having customers in Italy, Stabinger delivers to ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 14: ...mix R422 consisting of basic components R125 and R134a as well as a slight addition of R600a which enables the use of conventional lubricants. The EU directive 1005/2009 by the European Parliament and Council ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 55: ...and methods for the analytical assessment of packaging. Mr Ruhland, thank you very much for talking to us! to which solution is most suitable. Then pack drawings are prepared in the design department and coordinated with ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 30: ...management control programme should include the review of existing security arrangements including assessing which measures such as manned security, CCTV, security fencing, intruder alarm, adequate lighting and access ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 36: ...established supplier of meat and sausage products not only on the German retail market. Within a few months of a fire which completely destroyed the production facilities at the old location in 2008, Gruninger constructed an ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 7: ...the first half of the year) have grown for the first time since 2006, and are 55% up on 2009, according to the data, which was compiled by the British Automation and Robotics Association. Neue Verantwortungen Seit dem 1. Juni ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 44: ...ingredients and dedicated workers, and also because he uses the most modern food production technology which includes noax industrial panel computers S15 and P15. noax tough IPCs, together with other hardware ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 31: ...other high risk areas and/or production facilities deemed critical to individual company's operations. Companies which decide to sprinkler their facilities should consult with their insurers at the design stage. Automatic ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 16: ...interval. The only difference to the F-gas directive consists in the automatic leak detection systems with which the test interval for CFC and HCFC systems with over 30 kg can be doubled and which are compulsory ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 47: ...# #$ $ & ! && "% "# Conscientious cleanliness The completely sealed touch screen PCs, which automate the processes at Karl Stabinger's company, were designed by noax, with emphasis on the particular ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 28: ...are often overburdened with precautionary food labelling. Regulators don't have benchmarks against which to evaluate safety in respect of food allergens and industry doesn't have common accepted quantitative ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 35: ...November 2009 the producer of meat and sausage products invested in 50 new electronic paper towel dispensers which were especially re-designed for the requirements in food processing companies. These Paper Jack dispensers are ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 48: ...mixtures, marinades, oils and starter cultures to both industrial and smaller-scale operations. The company, which is based in Korntal-Münchingen, has been part of the Frutarom Group since 2007. T he international ...

eMag: Ftec 01/2010 - 24.12.2011

Seite 42: ...possible. Company boss Gerhard Woerle summarises: "With the CSB System we have sector-specific ERP software which considerably facilitates every day work". Customer orders by EDI Project phases The CSB System ...

eMag: Ftec 01/2011 (35 Treffer)

eMag: Ftec 01/2011 - 04.05.2011

Seite 9: ...U.S. is expected to witness a moderate CAGR of 4% from 2010 to 2015 while the rest of the World (ROW) segment (which includes Latin America, Australasia and others) is expected to witness the highest CAGR of 4.7%. In 2010, ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 33: ...for us. The FCA 160 helped us achieve a higher degree of efficiency." It offers the option to store recipes which can be accessed and reproduced anytime. In order to ensure that the perfect settings are not changed ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 62: ...Companies must carry out selfmonitoring on the basis of general food legislation. A further guideline which many companies use for orientation is the IFS, the International Food Standard. It was established ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 37: ...three components were developed. These included, for example, marinated pot roast or boiled beef dishes, which the consumer cannot necessarily prepare quickly at home because it takes too much time and effort so ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 17: ...will be presented by Langguth on the exhibition stand. The first innovation is a rotary labeller type hotLAN which equips PET bottles with film labels of different shapes using hotmelt; additionally a self-adhesive ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 55: ...out that it can 58 1 / 2 0 11 Foto: Tangaré FORSCHUNG develop during processing and storage in soft drinks which contain the preservatives benzoic acid and ascorbic acid. The benzene contents in these beverages exceeded in ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 16: ...the trays. A H 240 handling module with two handling robots loads the sealed and labelled trays into cases, which are then labelled with a MR313 case labeller. Hall 5, Stand 5E23 Zweispuriger Traysealer Mit dem T 850 ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 44: ...to the feed", explained Dr. Kirsten Böhmann. "In addition to milk, cheese is our second focal point which we want to develop further", she said and added: "We believe that organic cheese has a good ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 49: ...water and 50% vegetable protein. This mass can be used in food recipes instead of fat, e.g. oil or butter. In which types of food are they used? So far in the project we have successfully tested truffle fillings, chocolate ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 54: ...aromatic carbohydrates (PACs) and heterocyclic aromatic amines have been known examples. A substance which was detected in foods more recently and whose risk assessment still raises a lot of questions is acrylamide. ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 64: ...the calcareous, "hard" cleaning and rinsing water forms micelles with the production residues which adhere to the chromium steel surfaces and are difficult to rinse off with hard water. The undesirable ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 11: ...and attractive solution is also the purse pack. This is a soft-film thermform pack in a vacuum or MAP version which is folded along both longitudinal sides and has an adhesive label on the back. This results in an ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 23: ...smooth, hard surface of the steel belt has two key benefits: Firstly, there are no holes, textures or fibres in which bacteria can hide and grow. Secondly, the belt is easy to clean by whatever method is most appropriate: ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 48: ...benefits do your industrial partners derive from the project? The aim is to produce low-fat and low-calorie foods which are just as enjoyable to eat as full-fat products. The proteins can replace the creaminess of the fat, but have ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 8: ...the major driving factor for the global frozen food market. Consumers are looking for variety of food options which require minimum time for preparation. Unorganized sector comprising unbranded frozen products remains the ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 53: ...risk under certain conditions. This background paper provides an overview of substances in foods. Substances which can burden foods unintentionally include widespread environmental contaminants, substances from ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 28: ...and consistent performance of the separated provision of the bulk, feeding systems by Intellifeed (USA) are used, which very precisely control the distance between the products by means of stepper motors in a roller transport ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 58: ...the most common yet treatable "dry" form of AMD and the less common, aggressive "wet" form, which is incurable and can develop from the "dry" form. All studies have confirmed that preventing AMD ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 43: ...The core of the organic cheese-making plant and of the visitor tour is the ripening store, which is around 500 m2 in area. In three differently climatised chambers for different types of cheese there is room ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 6: ...sales and service channels. Additionally, Eagle is now part of Mettler-Toledo's Product Inspection division, which is focused on helping food manufacturers meet their inspection requirements. www.eaglepi.com operations based ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 10: ...hygiene, safety, durability and innovations in terms of machines and in film and packaging developments with which the market position can be increased. Looking to Interpack 2011, Klaus Meyer, Product Manager Thermoformers ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 46: ...protein isolates that is to say protein obtained from plant seeds with a very particular structure which has fat-like properties. These so-called protein micelles, which are produced by a special extraction ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 20: ...the company is a further development of resealable films in the field of thermoforming: Multipeel Flow Wrap, which does not need any means like stickers or zip fasteners and which runs on all standard tubular bag ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 51: ...the focus of media attention, recently concerning dioxins in eggs and meat. The example is part of a series of issues which are publicly debated more or less emotionally and controversially. Z u den Themen der Lebensmittelsicherheit, ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 56: ...the spices are employed either fresh, dried and as powder; in practice, usually dried and crushed. A process, in which volatile aromatic compounds, in particular essential oils, may be lost. A working group of food scientists, led ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 18: ...stepped profile minimizes the contact surface between the product and the cone and/ or the feed tray surface, which leads to lower product adhesion. Consequently, this solution does not require additional equipment for ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 69: ...steel hinge with the precise encapsulated design in a profile tube ensures stability and cleanliness, both of which are indispensable features in the food trade and food processing industry. Because of its design and ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 59: ...both special, unambiguous requirements that must be meticulously observed, as well as interpretable statements which have to be agreed upon with the responsible food inspectors. Customers have individual requirements concerning ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 45: ...FAT SUBSTITUTES In July 2008 the Fraunhofer IVV started a cooperation project as part of which a new fat substitute system is to be developed from vegetable proteins. The editors of spoke to project ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 40: ...could be increased by an improved cutting unit. Now, the new cutting unit achieves up to five strokes per second, which is about a third more than with the old mechanics and, in addition, even significantly quieter. Also, the ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 14: ...AS SALES CLINCHERS VERPACKUNGEN ALS VERKÄUFER Most consumers only decide which items they buy when they are actually in the shop itself. The ideal packaging therefore jumps off the shelf, speaking to the consumer, ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 66: ...both weighing and mixing. In addition, the suction can be supplemented by an air curtain or an air shower which ensures that the employee's body is physically separated from the spice dust. The power of the suction device ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 63: ...n the beverage industry the point of departure is clear: water basically comes in two qualities drinking water, which is bottled as drinks, and water used as process water for cleaning purposes. The water used for drinks has to ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 32: ...production manager Rudolf Schuch. All in all, the sausage range includes 67 types. 144 employees, 55 of which work in the sausage production. In order to support the staff, the company relies on the most ...

eMag: Ftec 01/2011 - 04.05.2011

Seite 34: ...today runs the company in its second generation, employs 285 staff. Of these 45 are based at Heroldstatt plant which specialises in the production of chilled ready-made meals. "We have always orientated our production ...

eMag: Ftec 01/2012 (28 Treffer)

eMag: Ftec 01/2012 - 21.03.2012

Seite 51: ...food. They help to improve productivity and food safety. In the following article we present current developments which can be seen partially at Anuga FoodTec. F ür die flexible Handhabung von immer kleineren Fertigungslosen ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 45: ... forcefully backwards). The multi-head weigher is constructed without a mechanical transport system, which guarantees gentle portioning of sensitive products. The option of mounting the weigher on a mobile frame allows ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 43: ...effort for the operating personnel. Additionally, the company will showcase the new detectable plastic tray, which is already available for Serie 1000. Hall 7, stand A 023 Sicheres Wiegen durch neue Filtersoftware Auf der ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 42: ...of all machines in the 600series. For instance the model 601 is now equipped with a pivotable front panel, which facilitates servicing and cleaning tasks considerably. The machines of the series 605 and 607 are now ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 27: ...provides information about why only few people support such cooperative financing strategies in practice, in which sectors stock financing through logistics services providers promises to be successful and which ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 74: ...heating or food prepared with additives (raw milk cheeses, raw sausages, prepared salads) 3. Cooked food, which can be contamination after preparation (different cheeses from pasteurized milk, meat products cooked and ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 86: ...also being achieved in optimising system efficiency. This has been confirmed among others by the Coca Cola Company which uses both CO2 and R134a for its 550-litre refrigerators, with the result that the systems operating with ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 41: ...for up to three independent drives and a new center-rear load design. TSTTM will showcase its 600 series, which includes a Pre-Duster, Coater, Batter Mixer, Fryer and Freezer. Weiler®, will exhibit the ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 89: ...thermal operating conditions for LEDs. Decisive for the directional pattern is a Fresnel lens of plastic, of which there is a choice of various types. Arranged in zones and to be switched on as required, there are three ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 76: ...If you have watched an orhopedist work you know the principle: The X-ray scanner shows all foreign bodies which absorb the X-radiation better or worse than the elements in the surrounding area. The user not only sees metal ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 57: ...gripper will take the pieces of meat out of the boxes and place them in a piece of primary packaging (a tray), which it then seals. After the seams of the seal have been checked and the product labelled, a Scara robot will put ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 78: ...regularly checked on site by independent agricultural and food experts. The checks are "risk orientated", which means that if a company is assessed as good in the audit it is monitored less often than if it achieves a ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 49: ...of their machine range. The new Tiltable cooking kettle type Kippko 400 junior is an entry model for companies which would like to start with the production of convenience products or ready meals with higher capacities. ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 26: ...those zoonoses that can be transmitted through contaminated food were focused in the speeches. Bacteria which have developed a resistance against antibiotics were extensively discussed. These types of bacteria are ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 39: ...diameters ranging from 18mm to 50mm. After each extrusion the material tension of conventional tubes sucks in air which could react with the content this does not happen with clip-tube®. The soft film of the ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 46: ...pastillation and freezing processes. The smooth, flat surface of a stele belt means there are no crevices in which germs could hide, and enables thorough and effective cleaning by whatever means is most appropriate. Steel ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 3: ...the consumers at the same time. This fruitful co-operation results in innovations at all stages of production which we regularly cover in our issues. We the editorial staff of MEAT TECHNOLOGY are aware of the ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 82: ...spielt aber auch der Energieverbrauch einer Anlage eine zunehmend wichtigere Rolle. The decision as to which refrigerant should be used in a refrigerating or airconditioning system is based on the major criteria of ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 87: ...challenge on an industrial scale. A huge flow of water vapour is needed to achieve an adequate cooling effect, which in turn requires the use of turbo-compressors. Suitable machines here consist either of axial compressors with ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 66: ...(ready to cook) convenience products at the moment. For instance color brightening and coagulation of proteins, which led led to a cooked appearance of the products, were observed. Correlation of high pressure and pH-value A ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 23: ...smart way There was a lively level of interest in the recent Marel Marinating Event staged on February 8 and 9, which brought together almost 80 meat and poultry processors and other industry professionals from Scandinavia, ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 37: ...convenience products. The modular structure facilitates flexibility, such as the optional use of a flattening belt which can produce burgers that look "handshaped". Another trade fair highlight is the new central solution ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 62: ...which is designed to handle 10,500 chickens per hour, but if required capacities can be expanded to 12,000 chickens. One step of the installation is represented by the sorting of plucked and disembowelled chickens. One half is ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 88: ...relies on LEDs by Norka. This new source of light based on semi-conductors includes multiple advantages, which would not be available with conventional lamps, especially not at freezing temperatures. Light Emitting ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 47: ...emulsifiers are equipped with the reliable horizontally movable cutting set with plc controlled step motor which adjusts the cutting set with high precision continuously. The high adjustment of the cutting sets allows the ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 81: ...times. the highest level. Only 2 % were not approved. A sanctions process is initiated against companies which do not keep to the central requirements. In addition to the regular audits, hundreds of unannounced checks ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 67: ...addition, product loss caused by leaching was reduced. After high pressure treatment of coarsely minced raw products, which is required in order to obtain the desired grain and spreadability, the minced meat was filled in casings ...

eMag: Ftec 01/2012 - 21.03.2012

Seite 75: ...we also introduce the system in Europe. BVS helps to protect food producers from regress demands and recalls which can often become very expensive. Today there is also a new generation of monitoring devices available that ...

FleischNet.com - News (22 Treffer)

Intercarn 2012 - 17.05.2011

...competitive, the sector shines at Intercarn Companies bring the very best products in their portfolio to Intercarn, which is defined by a steady infusion of new products and formats. In the area of fresh, pre-cooked and ...

Starter cultures: tailor made - 19.09.2011

...end product. Therefore, different microbial strains perform different tasks. There are strains, for example, which reduce the pH-value either quickly or slowly, or are responsible for producing a specific ...

Anuga FoodTec 2012: Aseptic methods and clean room technology ensure untainted products - 19.09.2011

...entered by passing through a "dirty" zone, the "grey area", and then through individual air locks which lead to the core - the actual clean room portion with the highest level of cleanliness. A clean ...

Frutarom extends convenience sauces range - 13.12.2011

...sauces: As well as the two new variants, there is a brown sauce for roast dishes, a sauce with mushrooms which is particularly suitable for schnitzels, a tomato sauce and a sauce with slices of bell pepper. ast ...

International expansion, competitiveness and brands will be the focus of the strategic discourse at Alimentaria 2012 - 14.11.2011

...and Drinks Exhibition, will return to Barcelona 26-29 March 2012. The trade fair is warming up for a new edition, which for the first time will last four days. The show will focus all its strategic attention on ...

UK Foodservice Operators' Industry Outlook Survey 2011–2012: Business Sentiments and Spending Priorities - 21.06.2011

...and forward looking statements of 432 industry executives have been captured in our in-depth survey, of which 39% represent Director and C-level respondents The research is based on primary survey research conducted by ...

Air-conditioning with natural refrigerants - 19.09.2011

...the possibility of energy-efficient, environment-friendly air-conditioning for such premises. Which natural refrigerants are suitable for use in commercial buildings? Thomas Spänich: Basically all ...

Market leaders meat at Eurocarne 2012 - 27.10.2011

...distribution - already reports impressive figures: a 6,000 sqm surface area, over 100 participating exhibitors of which 30% from global markets. All the world's major market leaders are going to meet at Eurocarne 2012, names such ...

Food safety in Europe - who is responsible for what? - 05.10.2011

...safety in Europe - who is responsible for what? The EHEC outbreak event in 2011 which affected numerous citizens of European Member States has shown that a Europe-wide network of all food safety authorities for the ...

Kemin will introduce a label friendly vinegar preparation for the control of Listeria monocytogenes at Food Ingredients Europe - 28.11.2011

...their meat products." BactoCEASE NV is applied using lower inclusion rates than traditional lactates, which allows manufacturers to maintain product safety in a cost effective way. Kemin scientists specialize ...

Alimentaria Exhibitions has concluded collaboration agreement with ACC1Ó - 23.05.2011

...Barcelona's Gran Vía venue. Alimentaria Exhibitions has just concluded a collaboration agreement with ACC1Ó in which the support agency for the Catalan company's competitiveness will help to raise the profile of the ...

PBI-Dansensor launches revolutionary new gas mixer and state-of-the-art gas analyser - 25.10.2011

...Mix Provectus, on the other hand, uses the latest mass flow technology - used widely in the gas industry but which has not until now been exploited for the food packaging sector. This allows the mixer to be housed in ...

Frutarom acquires the savory activity of Chr. Hansen group in Italy - 27.05.2011

...Italy The acquisition will provide Frutarom with a substantial presence in Italy and will serve as a platform from which to expand into this important market. According to President and Chief Executive Officer of Frutarom, Ori ...

Provisur® Technologies Names New Slicing Sales & Service Manager, Europe - 08.08.2011

...his strategic and technical skills by reorganizing the merger of two trading companies in the Benelux , through which he implemented a back-to-the-basics sales program focused on the food and packaging industry and spearheaded a ...

X-ray fat analysis - 12.05.2011

...analysis information provided includes the external fat layer and marbling in the meat, both of which are of great interest for the curing process. For instance, it could be that a joint has a thick fat layer ...

Secure access control - 25.10.2011

...requirements, Kohlhoff Hygientechnik has developed a new Entry Control Device, model "EK 400 WRT", which combines the 3 components namely hand washing, drying and disinfecting with a turnstile. The system can also ...

Raw Sausage Production: The right combination - 21.09.2011

...without GdL that are consumable after three to four weeks. Gewürzmüller offers starter cultures which gently reduce the pH value and ensure the formation of a clear fermentation flavour. Both the species ...

Good news to beef processors: Increase production yield - 19.09.2011

...affect the flavour or the colour of the end product. Texture building SCANPRO BEEF 95 has a unique functionality which helps improve the texture of a wide range of meat products. In injected and reformed beef products, it ...

EFSA: Updated safety evaluations of two smoke flavourings - 03.08.2011

...safety concern for consumers at normal and upper levels of the proposed uses. Smoke flavourings are products which can be added to certain foods – including meat, fish or cheese – to give them a ...

New product for food quality - 14.09.2011

...Program is a continuation of the U.S. Department of Agriculture product approval and listing program, which is based on meeting regulatory requirements including the U.S. Food and Drug Administration's Code of ...

Integrated ERP solution - 14.09.2011

...AX® 2012. This solution focusses on supporting and registering all business processes of large companies which have international business units. Being a top export country, there are a lot of Dutch companies that operate ...

History MEATS Future - 03.08.2011

...is both the 50th anniversary of Koppens - one of the first meat processing brands of CFS - as well as the year in which the company became part of the GEA group. To celebrate this, a series of events took place in Bakel with ...

Service - Presse (offline) (1 Treffer)

FLEISCHEREI TECHNIK 5-6/2007 - 17.07.2007

...sector Marktforschung: Oekologisch oder koventionell: Welche Produktion ist besser/ Ecological or conventional – which way of production is better? Geschichte: Fleisch- und Wurstkonsum frueher und heute/ Meat and ...

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