Meat innovations on show
processors more filling power to improve efficiency and speed.
Manufacturer Vemag says that the machines are still the only ones
on the market to feature a double screw and vane pump.
This, says the German-based company, improves efficiency and safety. But now the machines feature even more power, which Vemag claims enables better filling rates for sausage meat.
In addition, all the downstream processing steps have been optimised. Innovations such as anew casing magazine, the automatic detection of casing ends and split casing detection have all been installed together with high-speed solutions for linking, hanging and cutting sausages.
The new vacuum range will be on show at IFFA 2004 in Frankfurt, Germany.
The Vemag grinding system, an in-house development that won the European FoodTec Award in 2000, will also be on show. The grinding system covers the full range of integrated grinding and separating technology and has also been upgraded to become more powerful.
Vemag says that the improved grinding system provides hygienic production and results in clearly-structured products with excellent colour retention. Identical filling flows for multiple-strand processing are ensured by the automatic filling flow divider, which won a European FoodTec Award in 2003.
There will also be a focus on current solutions for single and multiple-strand production of modern snack products. In contrast to rigid shaping systems, Vemags' modular system enables a wide variety of product shapes and sizes tobe made.
The company says that whatever the product - salami sticks, balls, croquettes, hamburgers, slices of doner kebab or toppings - it is possible to arrive at a suitable configuration (which can be combined with the grinding system if required) to create reliable products with perfect texture and a natural bite.
Among other things, the company's Frankfurt stand will also be showing an integrated solution for grinding and shaping hamburgers. The new Vemag doner kebab line demonstrates the economic grinding, discharge and shaping of slices of doner kebab from ground lamb, beef or poultry.
