Meat+Poultry - January 2024 - 26

COVER STORY
plant, which includes product peeling, slicing and
packaging, including resources from Amcor Moda
Packaging Solutions.
Self-Contained Exhaust Filtration System
Eliminates Grease and Particulate Build-Up
Demister XL
Oko said his team worked closely with Swift
to ensure the flow of products at the plant was not
disjointed, despite the complexity of producing the
Italian meats.
" We designed this facility and its processes to be
interconnected and flow seamlessly, " he said, and
automation played a significant role in that. " We
worked to make sure products move throughout the
plant efficiently from manufacturing to packaging using
strategic equipment layout and technology, including
AGVs (auto-guided vehicles), gantry robots and
conveyor belts. "
He added that to ensure inventory control, a " workin-progress "
step is used to buffer peeling, slicing and
packaging steps.
Keep your fryer room free from smoke and
your roof free of grease and particulate.
Food processors using ovens and fryers to cook their
product often encounter significant maintenance
and housekeeping issues with grease and particulate
carryover in the exhaust stream. This is a significant
issue in heavy breading applications.
Demister XL Exhaust Filtration System features:
* No moving components in the exhaust stream
* Easy to maintain and clean
* 3-stage filtration system
- Knockdown/Velocity Reduction
- Wet Scrubber
- Demister Pad Filters
* Periodic filter rinsing while in production
* Water Recirculation System reduces water
consumption and operating costs
* 99% efficient for particles 5 micron and greater
* 80% efficient for 3 micron particulate
1-855-VENTURI
(Toll Free in U.S. and Canada)
www.quickdraft.com
45530 Meat and Poultry-Demister XL- Half Pg Vert Ad-Final.indd 1
12/5/23 11:15 AM
Besides the six AGVs that are programmed to move
products through multiple aging steps at precisely the
right time, the plant features automatic and manual
peeling and molding rooms to prepare the precisely
aged prosciutto and fermented salami products. Next
to the peeling and molding area is the high-speed
slicing center, which is currently equipped with five
lines, including slicing technology from Weber/Textor
and Multivac/TVI. One line is dedicated to the trio
packs that include three shingled varieties of sliced
products and conveyors arrange flavor profiles into
each package, such as a Genoa Salami, Sopresatta,
coppa Italian Dry Salame, Calabrese, Pancetta and
others. At the end of the packaging lines are the
labelers, as well as all the configurations for multiple
hole punches for packages destined to be hung on
retail pegboards.
" Any packaging configuration you can imagine, we
can do it in this facility, " Machetta said. " We can put
the peg holes with zippers, without zippers, labels,
no labels, printed, film, non-printed, whatever, you
name it. "
There is ample capacity in the slicing area, where
space is available for up to 10 lines as it too was
designed for significant expansion as demand and
capacity grow in addition to the packaging area. An
on-site lab and R&D center are also an important part
of the plant design as is the 27,000-square-foot " shell "
that will eventually be utilized to accommodate the
next area of growth.
" We've got an immense amount of capacity, "
Machetta said
The shell was built with the infrastructure for a
wide variety of processing applications. Machetta and
Zuffo said the likelihood of transforming that space to
http://www.quickdraft.com
Meat+Poultry - January 2024

Table of Contents for the Digital Edition of Meat+Poultry - January 2024
