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Resource Efficiency Is One of Our Top Priorities EN Meeting Point ISSUE 53 | 2019 Resource efficiency is one of our top priorities. REDUCING THE ENERGY CONSUMPTION OF ARCTICJETS® CUSTOMER REPORT Siebenförcher combines traditional South Tyrolean craftsmanship with state-of-the- art systems technology Page 2 TRADE SHOW IFFA remains the industry’s innovation platform Page 4 TECHNOLOGY Energy consumption of intensive chilling systems reduced Page 5 CUSTOMER REPORT Artisanal Quality Interview Florian Siebenförcher, general manager of Sieben- from South Tyrol förcher G. u. T. & Co. OHG, talks about his many years of experience with Schröter Technologie GmbH & Co. KG. The name Gottfried Siebenförcher has stood for traditional South Tyrolean craftsmanship of the MeetingPoint: Why did you select Schröter? highest quality since the year 1930. The company’s focus is on the production of the finest meat Florian Siebenförcher: My first contact with the company was during my studies at the State and sausage products as well as bacon and ham, and it has long relied on state-of-the-art systems Vocational School for Meat and Food Processing technology from Schröter for this purpose. Technology in Kulmbach. During my internships, I familiarized myself with the Schröter systems at the technical center. And I also met a meat technologist _ who initially worked for Schröter after his training ADMINISTRATION AND LOGISTICS in Kulmbach. To this day, we have a very friendly of the specialty butcher’s shop relationship with Schröter. MeetingPoint: How many projects have you im- plemented and how long did the current project Since our products mature to the last? Florian Siebenförcher: We ordered the first system exact predefined weight thanks to back in 2010. We’ve progressed through a total of three expansion stages so far. We ordered the third hen Gottfried Siebenförcher founded the Schröter’s multiple airflow sys- system in December 2018. Schröter first presented the family business in Merano, Italy, tem, we can guarantee consistently one of its THERMICjet® hot-smoking systems at the it was the beginning of a long success W IFFA in Frankfurt in May, then it was subsequently story. The company’s top priority is processing and high quality at all times. shipped to Merano. We’ve been using it for our supplying premium meat and sausage products that _ production since the end of June 2019. meet the highest standards of quality. Today, it has FLORIAN SIEBENFÖRCHER, a total of around 180 employees who manufacture a general manager of Siebenförcher G. u. T. & Co. OHG MeetingPoint: What do you particularly appre- wide range of products. This includes products ciate about Schröter’s systems? such as cold cuts and meat loaf, meat spreads, aspic, Florian Siebenförcher: Since we use a Panel PC various sausages including Kaminwurzen and solution, the controls are extremely intuitive and Landjäger, as well as salami and ham, including as user-friendly. In addition, all of the systems have a cooked specialty. In addition, the company also been precisely configured to our individual requi- offers belly and back bacon, salted and smoked rements. This is why we consistently produce meats, and various raw cured meats. In addition to highly uniform products. Last but not least, the South Tyrol, its main markets include Trentino, the systems are easy to clean and don’t require much rest of Italy, and German-speaking countries. maintenance. “A little salt, a little smoke, and a lot of air.” MeetingPoint: Mr. Siebenförcher, thank you very Siebenförcher produces his bacon according to this _ WHETHER SAUSAGE OR SOUTH TYROLEAN SPECK BACON – much for your time. time-tested South Tyrolean method. And as a are installed as in-line systems, and now separate the focus is on traditional processing and outstanding quality. long-standing member of the South Tyrolean Speck the areas for unprocessed and finished products. Bacon Consortium, the company is allowed to use The CLIMAjet®-MAS climatic smoking systems are the coveted “Südtiroler Speck g.g.A.” protected located one floor down. This is where the climatic CUSTOMER INSIGHTS SCHRÖTER geographical indication. The traditional method of maturing, smoking, and post-maturing processes processing and smoking using smoke from beech for the meat and ham products take place. All of the wood shavings and juniper berries gives the bacon systems are connected to Schröter’s Intouch process Facts and Figures Delivered its texture and unique taste. visualization system to ensure that all of the proces- ses and maturing sequences can be viewed and A tradition of excellence – this is South Tyrolean bacon, ham, and sausage manufacturer G. Siebenför- 2010 Long-Term Collaboration Offers Significant Benefits tracked at all times. cher’s motto. The family business has a clear focus on outstanding artisanal craftsmanship and can > 2 X THERMICjet® HR3 ® Today, Thomas, Barbara, and Florian Siebenförcher therefore also handle very small batches. > 1 X CLIMEjet MAS - KR14 > 2 X SMOKjet® RH09 run the family business in its third generation. The Maturing to the Specified Weight Is Key > 1 X SMOKjet® RS09 youngest son Florian is responsible for production. The ® are programmed with all of the > In 1930 by Gottfried Siebenförcher, > THERMICjets FOUNDED: PRODUCT RANGE: > 1 X INTOUCH PROCESS CONTROL SOFTWARE He was also the one who contacted Schröter during company’s boiled sausage and boiled ham products. headquartered in Merano, Italy Sausage products: Cold cuts and meat loaf, meat ® his studies at the State Vocational School for Meat The CLIMAjet systems are equipped with a multip- > EMPLOYEES: Approx. 180 in 2019 spreads, aspic, Frankfurter sausage, Kaminwurz / 2015 and Food Processing Technology in Kulmbach. This le airflow system (MAS). Siebenförcher uses this > DIVISIONS: Landjäger sausage, salami > 1 X CLIMAjet® MAS - KR14 resulted in the two companies completing their first ingenious multi-channel technology for vertical and Production: Artisanal production of premium Bacon: Belly and back bacon, salted and smoked joint project back in 2010. “Maintaining a close horizontal airflow to precisely mature his Landjä- _ meat and sausage products at the production facili- meats, various raw cured meats 2019 SCHRÖTER’S PRODUCTION SYSTEMS ® business relationship over the span of many years ger and Kaminwurzen sausages to the predefined ensure that salamis and other sausages always ty in Merano Maia Bassa Ham: Smoked and cooked specialties > 2 X THERMICjet HR3 allows us to plan together for the long term,” says weight. Florian Siebenförcher explains: “Not only mature evenly. Restaurant service: Wholesale business for res- Meat > 1 X CLIMAjet® MAS - KR14 ® Florian Siebenförcher, citing a clear benefit. “As can we process these goods exactly to the prede- taurants and retailers throughout South Tyrol and > SÜDTIROLER SPECK G.G.A.: Member of the > 2 X SMOKjet RH09 such, we’ve already discussed further expansion fined weight, we can actually complete production large parts of Italy as well as German-speaking interest group for more than 25 years; a total plans within the scope of our most recent orders. to their final weight. This completely eliminates the countries, with the company’s own products as of 29 authorized manufacturers of Südtiroler This means that all of the future installations have post-maturing step.” This is how the company well as other meat and sausage products Speck g.g.A. already been predefined, including all of the media produces meat and sausage products of the highest Retail: Butcher’s shop and delicatessens in Merano connections.” The THERMICjet®hot-smoking systems quality today, just as it did 90 years ago. and Bressanone 2 3 TECHNOLOGY Optimizing Energy Consumption The purpose of Schröter’s ARCTICjet® systems is to cool products that have been previously processed via the application of heat. Just in time for Lemitec 2019 in Kulmbach, the company presented its current project to cut the energy consumption of these intensive chilling systems. he company’s intensive chilling systems Energy sink (coolant) ensure that the cooling process is fast, T uniform, and controlled. They also reduce water consumption and minimize weight loss. Last but not least, they can cool the products down to the Energy source (recirculation motors) packaging temperature. By adapting the speed of the recirculation fans to the chamber temperature, Schröter can now consi- derably reduce the energy required. This reduction in fan speed reduces the air volume that flows through the air cooler. The output of the cooler TRADE SHOW decreases at a much lower rate than the energy Energy source (losses) consumption of the recirculation fans, however. _ IFFA Once Again a Key ENERGY FLOWS OF THE ARCTICJET® The recirculation motors and the losses (heat transfered through the system walls, floor, and ceiling) can be regarded as the heat input (energy source). The air coolers transport energy out of the Trade Show for Schröter system (energy sink). For the following considerations, the losses can be ignored since the system housing is fully insulated. The main themes of IFFA 2019 – digital solutions, production optimization, SCHRÖTER’S ARCTICJET® and resource efficiency – were also in the spotlight at Schröter’s booth. DIFFERENCE BETWEEN ENERGY FLOWS POWER DIFFERENCE VIA FAN SPEED The decreasing output of the air coolers as the chamber tem- The ideal level is achieved at approximately 73 percent of the perature decreases is clearly recognizable. The energy drawn rated speed. Process Report by the recirculation motors, on the other hand, remains constant. The difference between the energy flows serves to he new location in the quiet, comfortably volumes per hour into account, in particular for its cool the product. In order to optimize energy consumption, Schröter Q = f(Air ) Q kW Q = f(n ) Δ Δ ® ® K in Fan air-conditioned Hall 12 was extremely SEMIjet and CONTIjet solutions. The eye-catcher at QK 7,0 130 kW analyzed the energy flows of its intensive chilling 6,5 ® 120 kW well-visited.
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