MEATing POINT Magazine: #12 / 2017
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PROCESSING<br />
operations with minimal residual<br />
amounts.<br />
Picture 4: IVM Vario Mix series for<br />
fast and gentle mixing in inserts and<br />
mixing of delicacy products, but also<br />
perfect for ham (extremely much<br />
faster than Tumbler) and salami<br />
After presenting all the machine<br />
components of a continuous production<br />
line, it should be pointed out that<br />
a production line is not only the<br />
combination of individual machines,<br />
but an integrated control system<br />
with recipe management, flexible<br />
process steps and data recording<br />
facilities that ensure the best usage<br />
of the selected degree of automation<br />
of the meat processing company.<br />
In the field of portioning, Inotec<br />
is the leader with the Giromatic<br />
high-performance automatic tying<br />
machines. In combination with<br />
a filler, the sausage portions are<br />
exactly formed and separated by a<br />
special thread. Inotec sausage slicers<br />
ensure that after the maturation or<br />
the cooking process is finished, the<br />
portions will be separated .<br />
About the author:<br />
STEEN ®<br />
www.steen.be<br />
STEEN ® ST832<br />
The brand-new STEEN® ST832 chicken<br />
thigh de-boner with kneecap (patella)<br />
cartilage remover.<br />
The STEEN® ST832 de-boner will<br />
de-bone anatomic cut chicken thighs<br />
with a weight range from 5 ounces (140<br />
gr) till 7 ounces (200 gr) with a maximum<br />
capacity of 38 pieces per minute.<br />
Frank Löffler,<br />
Sales Director, Inotec Gmbh<br />
issue 12 | www.meatingpoint-mag.com<br />
STEEN FPM INTERNATIONAL NV/SA<br />
T +32 3 665 04 00 - F +32 3 665 34 58<br />
info@steen.be - www.steen.be<br />
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