Safe and Reliable Preparation and Filling Into Alginate Casing and Twisting of Snack Sausages

Presentation

Safe and reliable preparation and filling into alginate casing and twisting of snack sausages

Friedrich Maier Andreas Heckenberger Coen van Oorschot Head of Sales Steering Product Manager Commercial Director Meat Treatment (GEA) (Handtmann) (Vaessen-Schoemaker) Sausages… and more! Craftsmanship: 50 years ago

“There is a good reason for all of us to be here today” Craftsmanship: Over 300 years’ professional expertise Craftsmanship: The right place to create new products

Team of experienced food Getting the most technologists out of your production line

Trainings Test Prototypes

Staff, Several test machines, facilities materials 1 Mio €/a Craftsmanship: We do it together with your teams

Sharing Improving yield knowhow Adjust for new raw material offers

New machines and installed Training on base the job

Team of experienced Start ups food technologists Audits Preparation Mixing Grinding Cutting Mixing/Grinding Emulsifying Complete lines

MEAT TREATMENT Tenderizing Injecting preparation Brine

Massaging/Tumbling Defrosting Complete lines Marination The future: do you know…

Same What the quantities In 3-5 future and types of sausages years? brings? you produce today? We CARE Seminar 2018 10/16/2018 10 We CARE Seminar 2018 10/16/2018 11 We CARE Seminar 2018 10/16/2018 12 We CARE Seminar 2018 10/16/2018 13 We CARE Seminar 2018 10/16/2018 14 We CARE Seminar 2018 10/16/2018 15 Or would you also consider

Protein snacks Fish/Surimi

Herbed butter Cheese

Dumpling fillings Soups & Sauces

Sandwich spreads Vegetarian and Toppings products With ONE machine you can do all

Mix Vacuuming

Cut

Emulsify

Cook Cool We care about your flexibility, so GEA CutMaster you can focus on

• Responding to trends and seasonal variation of products • Reacting on short term demands from retailers • Bringing innovative products to the market • Selecting a wider variety of raw materials (like BIO or low fat recipes)

We CARE Seminar 2018 10/16/2018 18 Emulsified sausage line

Capacity: 4.000 - 7.000 kg/h

PowerGrind - Silos - CutMasters - Loading and Conveyor systems - Automation – Digitalisation Proven line solution for Emulsified sausage line (combining flexible batch and continuous line production)

Line solution with GEA CutMaster – EcoCut Vacuum Emulsifier CAP.2

Capacity 6.500 - 12.000 kg/h

Traceability of products Central production planning

PowerGrind – ProMix - EcoCut CAP.2 – Emulsion Silo – Loading and Conveyor systems – Recipe bunkers with dosing - CutMaster – Automation – Digitalization Kabanos or Cabanossi are available in different sizes, tastes and packaging styles

Getting more and more trendy and popular

In a sandwich, pure as snack or with potatoes

Kabanos preparation in the CutMaster V 200

Machine details: • Vacuum execution • Buffle plate removed • Top Cut Knive Set VHS with 6 knifes type 264 • Knifes assembled on 2 levels Kabanos: Process description

1. Lean meat with recipe water (ice), salt and phosphate into the bowl to get base emulsion 1. Cutting with high speed 4.900 rmp and bowl speed growing from 8 to 14 rpm 2. Auto stop at optimal emulsion temperature of 12°C. 2. Adding frozen beef meat at -6°C. 3. Mix and cut to get uniform consistency with 1.500 rpm 4. Add spices and mix 5. Adding pork fat and cut on particle size 4 mm 6. Vacuumize at level 70% 7. Discharge at final temperature of 0-2 °C. The Kabanos meat mix is now ready for filling! Invitation to live demonstration

Handtmann ConProLink system by Andreas Heckenberger

Please return to your seats for the next presentation at 11.45h ConProLink

WELCOME

Master-machine for meat Alginate linking system Slave-machine KVLSH 162 for alginate

© Albert Handtmann Maschinenfabrik GmbH & Co. KG / VPM2 11.10.2018 Seite 2 Functional description • Main functions (work functions) KVLSH 162 without hanging unit 242-16 Product examples: K V L S = Filling incl. co-extrusion of = Voiding and linking = Equal Length = Cutting of the portions the sausage casing

Transfer of • Fresh sausages can be • Chipolata the separated transferred directly to the • Merguez portions to Handtmann GS 300 • Bratwurst downstream collating system and systems deposited into trays.

Breakfast sausage

• Filling of the meat and • Linking of the sausages with • Equal lengths are assured thanks to • Cutting unit 160-23: continuous production of the the aid of voiders the synchronised belt haul-off The portions can be cut alginate casing individually (endless, pairs, • The alginate casing is produced after x-portions) • The separated sausages can be during the filling process transferred to a downstream through gelatinisation of a thermal process pasty alginate film in a saline Cheese sausage fixing solution.

© Albert Handtmann Maschinenfabrik GmbH & Co. KG / VPM2 11.10.2018 Seite 3 Functional description • Main functions (work functions) KVLSH 162 with hanging unit 242-16 Product examples: K V L S H = Filling incl. co-extrusion of = Voiding and linking = Equal Length = Cutting of the portions = Hanging the sausage casing

Salami/Cabanossi

Mini-Wieners in brine

• Filling of the meat and • Linking of the sausages with • Equal lengths are assured thanks to • Cutting unit 160-23: • The sausages are hung continuous production of the the aid of voiders the synchronised belt haul-off The portions can be cut perfectly centred alginate casing individually (endless, pairs, • The alginate casing is produced after x-portions) during the filling process through gelatinisation of a pasty alginate film in a saline fixing solution. Vegan Bratwurst

No downtimes due to continuous process

Low casing costs compared to natural Well-formed product ends casing

Manufacturing of vegan/vegetarian and small diameter Low personal requirement snack products

KVLSH 162 KLSH 153

Performance • max. 300 port./min • max. 1200 port./min (formed), belt speed max. 2,0 m/s • Belt speed max. 0,65 m/s • max. 1500 port./min (straight cut), belt speed max. 2,0 m/s • Calibre 10 - 28 • Calibre 8 – 32

Product Linked ends Straight cut Formed ends characteristic

Convenience

Most differentiating food products are focused on convenience for Convenience consumers. AgerGel allows for making meat snacks

Clean

It is about less, it is about understandable, it is about not unhealthy. Clean Efficient AgerGel is vegetarian

Efficient

Agergel allows for an endless sausage production on contiuous lines

Vaessen-Schoemaker offers a broad range of functional solutions Vaessen-Schoemaker & Agersol Alginate based solutions

Agersol develops advanced alginate based solutions and casings under the brand-name ‘AgerGel’. This unique technology driven approach allows us to be different.

Casings:

. Lower cost-in-use alginate casings

. Lower dosage; more premium applications

. ‘Twist’ solutions

. Elasticity, strength adjustable

. Different appearances (coloured, shiny, matt)

Vaessen-Schoemaker offers a broad range of functional solutions AgerGel Applications

Diameters from 8-32mm

Dried sausages

Fermented sausages

Cooked sausages

Roasted sausages

Barbecue sausages

Fresh sausages

Vegetarian sausages

Pet food Vaessen-Schoemaker offers a broad range of functional solutions