Meat + Poultry - July 2005 - 87
Names
News from
in theSuppliers
News
Effective July 1, Risco USA, South Easton, Mass., became the
sole U.S. distributor of Inject Star equipment in North America. Inject Star's injectors, massaging units, tenderizers, meat
presses, control systems and separators will give Risco USA,
which currently markets stuffers, grinders, mixers, vegetable
casing sytems, and Double D ovens and char-grilling units, one
of the most extensive lines of meat processing and handling products available
from one supplier to meat and poultry processing companies in the United States
and Canada.
Back to school at Koch
Weber digs in
Executives with Weber, Inc.,
Breidenbach, Germany, held
groundbreaking ceremonies for
its 40,000-square-foot North
American Technology Center
adjacent to its North American
headquarters in Kansas City, Mo.
The facility, which is scheduled
for completion by spring of 2006,
will include an expanded training
area with ample classroom space
as well as a product testing and
equipment demonstration room
designed to simulate in-plant environments.
"Within our new facility processors can test a variety of fully
equipped Weber slicers on products they now produce as well as
on products they are considering
adding to their offerings," said
Scott Scriven, president of Weber
North America.
Guenther Weber, owner and
C.E.O., attended the groundbreaking ceremony and acknowledged
the company's North American
customers for making the project
a reality. "We are pleased to make
this investment on behalf of our
customers in America, Canada
and Mexico," Weber said. "Their
support and partnership during
the last 25 years has helped Weber become the world's fastestgrowing manufacturer of slicing
technology."
92
I
MEAT&POULTRY
I
July 2005
I
About six times per year, processing experts from Koch Equipment
transform its Kansas City, Mo.-based
headquarters into a classroom where
hundreds of processors learn the finer
points of producing value-added meat
and poultry products.
In May, M&P staffers attended the
three-day event and were given an
up close and hands-on look at how
companies can increase the variety
of products they produce using basic
equipment, carefully selected ingredients and outside-the-box thinking.
Over the past decade, more than
320 processors from 41 states and
19 countries have attended the Koch
College Meat Processing and Sausage
Making Seminar.
Lead by Doug Rock, Koch's processing specialist, attendees' split
time between classroom explanations
of processes and in Koch's pilot plant
putting these lessons into practice.
Rock and his well-orchestrated staff
of instructors, including Jay Hall,
president of Excalilbur Seasonings
Co., and Koch's Scott Steinman,
quickly proved their wealth of knowledge about processed meat production, evidenced by the frantic note
taking by everyone in the room.
As billed, the class focused on
teaching time-saving processing
techniques and maximizing productivity by utilizing all the attributes of
basic equipment, including: injectors,
vacuum stuffers, bowl cutters, smokehouses and vacuum tumblers.
www.MEATPOULTRY.com
Attendees at the college process
hundreds of pounds of meat to produce
at least 16 different products, from
smoked brisket to gourmet sausage to
pork tenderloin. The Koch crew first
demonstrated each process before allowing volunteers to literally get a feel
for the meat products and the processing equipment. During the hands-on
portion of the seminar, students stuffed
sausage, injected briskets and loaded
the smokehouse.
Perhaps the most rewarding part of
the seminar is on the final afternoon,
after learning about packaging technology, when attendees feast on the meats
they produced over the previous three
days. Koch's processing gurus even
vacuum pack care packages of meat for
those who want to take a taste of their
college experience home with them.
The course costs $1,250, which
includes all classroom material, hotel
accommodations, meals and transportation to and from the hotel and airport.
Classes for the remainder of 2005 are
slated in July, August (in Spanish), September and December.
For more information about Koch College, go to www.kochequipment.com or
call (816) 753-2150.
http://www.kochequipment.com
http://www.MEATPOULTRY.com
Meat + Poultry - July 2005
Table of Contents for the Digital Edition of Meat + Poultry - July 2005
Contents
Meat + Poultry - July 2005 - 1
Meat + Poultry - July 2005 - 2
Meat + Poultry - July 2005 - 3
Meat + Poultry - July 2005 - Contents
Meat + Poultry - July 2005 - 5
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