SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 28
TOOLS OF THE TRADE
Preben Larsen, manager of product support
at GEA Food Solutions, noted today's innovation
in patty forming is all about capacity, efficiency,
uptime and cost of ownership, producing as
much product as possible to meet demand and
doing it as effectively as possible.
" The industry is moving toward higher capacity
needs and efficiency in terms of longer uninterrupted
run time on the production lines, " he
said. " This will be a key indicator that new technology
will be worth investigating. Today's sanitary
design is an important factor here too, which
is very different from 10-15 years ago. "
In final grinding, Larsen explained, customers
are looking for particle definition, no smearing of
product and as little heat-rise as possible.
" To get to that outcome, the knife set is key
to the configuration as well, " he said. " We use a
pre-cutter, knife and holeplate. The knife actually
cuts on two sides - on the existing side of
the pre-cutter and on the inlet side of the holeplate.
What's important here is cutting on two
sides and then in combination with the number
of arms on the knives from four to eight, which
means you get from eight to 16 cuts per revolution
of the knife. This gives us a good and clean
particle definition and very little heat-rise in the
product going through the grinder. "
NEW AND IMPROVED
Robert Freiberg, meat specialist at Canton, Mass.based
Reiser, noted the patty forming market has
moved over the last few years to a gourmet, low
pressure formed patty, and his company uses the
Vemag FM250 and the DJM patty formers.
Unlike conventional patty forming machines
that use high-pressure to compress meat into flat,
rubbery " pucks, " the FM250 uses a gentle, lowpressure
system to form patties that look homemade
and have a tender bite that he said no other
machine can duplicate.
GEA customers look
to the company for
machines that deliver
particle definition,
minimal heat rise
and no smearing.
" Meat fibers are not crushed or destroyed
on the FM250. Instead, they retain their natural
alignment, so the finished patty has the superior
bite, texture and eating quality of a hand-made
product, " Freiberg said. " Connected to a Vemag
HP-E filler with an in-line grinder, the FM250 provides
high output and exact weight portions. A
Vemag process checkweigher can also be added
inline to automatically monitor individual patty
weights and adjust the filler, ensuring uniform
weights and reduced giveaway. "
The Vemag DJM VacForm machines can produce
up to 7,500 lbs of chicken nuggets and up to
9,000 lbs of burgers per hour.
" Creating user-friendly equipment that is easy
to operate and maintain, minimizing sensors and
28
2023 GROUND MEAT TRENDS + TECHNOLOGY MEAT+POULTRY
GEA
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023
Table of Contents for the Digital Edition of SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 1
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 2
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 3
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 4
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 5
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 6
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 7
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 8
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 9
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 10
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 11
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 12
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 13
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 14
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 15
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 16
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 17
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 18
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 19
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 20
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 21
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 22
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 23
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 24
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 25
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 26
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 27
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 28
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 29
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 30
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 31
SPECIAL SUPPLEMENT: Ground Meat Trends + Technology - July 2023 - 32
https://digital.meatpoultry.com/sosland/mp/mp_2025_02_01
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