100 Years
Innovating
Food Value
Chains
Our New Brand Promise
Ambitious in Digitalisation
Adding Another CAS Solution
New Breast Cap Deboner
Publication
2019 01
Content
Editorial
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Editorial
BAADER 100 Years Innovating Food Value Chains
New CEO Brings More Food Industry Knowledge to BAADER Poultry
BAADER’s Approach to Traceability
A Glimpse behind the Scenes
Remember the Past, Celebrate the Present and Plan the Future
The Value of Embracing Knowledge-Sharing
Improved Animal Welfare and Product Quality
Japanese Customer Invests in Further Automation
Big Business in Chicken Wings
Combining Automation and Manual Work to Optimise Quality
Animal Welfare, Flexibility and Product Quality in One Solution
Optimise the Return on Your BAADER Investment
Chef's Corner
Meet Us here in 2019
Dear Customer and Business Partner,
In 2019, BAADER is celebrating our 100-year anniversary.
A lot has changed over this century, but we have
kept many essential elements. We believe that the
best way to keep and grow close customer relationships
is to reach out and connect with them.
Our success continues to confirm our promise of reliability
and quality in all phases. This tradition will
remain true in 2019 and beyond. Over the past 100
years, we have achieved and delivered breakthrough
solutions through innovative technology and exceptional
skills.
This year, we are renewing ourselves once more
through extensive rebranding measures to reflect the
company’s evolution as a modern digital full solution
provider.
As part of the rebranding strategy, we decided to rename
BAADER’s poultry divisions, LINCO and BAAD-
ER LINCO. Starting in 2019, BAADER and all members
of the BAADER Group will use the BAADER name and
a joint corporate identity. Additionally, we welcomed
a new member to the BAADER management team:
Dr Norbert Engberg who will take over as CEO of the
Poultry division.
In this first 2019-newsletter edition, you can read
more about our new brand identity, our approach to
food traceability, digitalisation as well as the importance
of Aftersales and Service. You will also gain
some insides to our production facility in Doesburg,
NL and about our strong ties with selected customers
and research institutions. Several case stories
bring our product portfolio alive – from full wing segmenting
solutions and our semi-automatic breast filleting
to the BAADER compact plant.
Once again, thank you for your support over the past
100 years. Please join us as we celebrate this important
milestone. We look forward to a continued successful
partnership with you for years to come.
Enjoy the read,
Honorary Consul
Petra Baader
Executive Chairwoman
3.
BAADER 100 Years -
Innovating Food Value Chains
New CEO Brings More
Food Industry Knowledge
to BAADER Poultry
Re-Inventing Ourselves
With the beginning of our 100-year anniversary year,
BAADER is in the process of a major rebranding –
an ongoing process that we want the market and our
customers to participate in.
An important part of the rebranding is the decision
to use one oint name for all BAADER. Whether fish,
poultry, meat, fruits or vegetables - we believe that under
one name, we are stronger and better equipped to
leverage all our skillsets and capabilities across our
global company thereby serving our diverse customer
base better.
We redesigned the BAADER logo to portray our heritage
and evolution in combination with our new mission
– We Innovate Food Value Chains.
This new brand promises to reflect the past, current,
and future direction of the entire BAADER Group. Furthermore,
it will guide our creative spirit and passion
to find the best solutions and expand our partnership
with our customers into the digital age.
We Innovate Food Value Chains
What do we mean by that? Our knowledge and experience
in food processing technology is and remains
our core DNA, but it is simply not enough anymore.
We aim to look beyond our own value creation and
expand our digital scope to all kinds of stakeholders
working along food value chains.
By stating “We Innovate Food Value Chains” we emphasise
the four cornerstones of our mission:
/ The We in BAADER – We are one BAADER and
TOGETHER, we can drive
/ Innovation, covering the entire and several
/ Value Chains in and beyond food processing with
the goal of providing safe, quality and traceable
/ Food to global consumers.
During 2019, we will be changing our website, our
social media, our messaging and our focus to reflect
the way we help our customers succeed better.
What we are saying should not sound unfamiliar to
those who have worked with us. Our mission is only
a refined version of what we have always known well
about ourselves.
Dr Norbert Engberg brings food business
experience and strategic expertise that
will help us achieve our ambition to provide
poultry solutions that meet market needs
now and in the future.
/// I am excited to join this
successful and innovative
family company in a
challenging market ///
4.
/// Our new brand promise
reflects the past, current
and future direction of the
company. It reflects best what
drives us in our thinking and
acting ///
Petra Baader, Executive Chairwoman
We are happy to announce that Dr Norbert Engberg
joined BAADER as of 1 January 2019 taking on the
role of CEO in BAADER Poultry.
Engberg graduated in business economics with a
PhD and a German Diploma in Business Administration
at the University of Hamburg. He also brings
along more than 17 years of food industry experience.
The appointment is another important step to
strengthen our BAADER management team, particularly
in the poultry business. This provides a great
opportunity for a transition period where Engberg
and current interim CEO, Torsten Krausen, will work
together as a team to lead the BAADER Poultry business.
In the first internal meetings, I found passionate
teams running BAADER. I like to share facts and ideas
in teams to find the best solutions for our employees
and customers. We will work dedicatedly to bring
them to life. I also look forward to being part of this
year’s 100th anniversary celebrations and seeing the
company continue to grow and innovate in the years
ahead".
Dr Norbert Engberg,
CEO, Poultry
5.
BAADER’s Approach
to Traceability
Driving Entire Food Chains
Comes with Responsibility:
and It All Begins with Traceability.
Today some 7.5 billion people live on our planet
and the N estimates that this figure could rise to
9.7 billion by 2050. The requirements to meet food
demand now and in the future is what drives us to
continuously improve the food processing systems
we develop and install. It is important to act with
foresight and pay attention to sustainable value
creation.
Knowing where food comes from is vital to safeguarding
food product safety throughout the entire
production and distribution chain. The BAADER
digitalisation team is working on new ways to provide
traceability solutions that give our customers
the exact and real-time information they need as
to the local or international origin of the processed
food.
sing the latest in intelligent software, the aim is to
provide operators with a seamless stream of realtime
data, where adustments can be made uickly,
and potential weaknesses identified. This is not
only beneficial to the food value chain as a whole,
but also provides needed transparency for the food
processors and their customers.
BAADER Digitalisation at a Glance
/ Together with our customers and partners, we aim
to deliver the right information to the right people
at the right time
/ We trust that we can gain valuable information out
of data
/ By increasing our horion and data capturing from
various sources along the entire food value chain,
we can provide unprecedented info and verify
hypotheses and assumptions
/ We will deliver new ways of improving processes
and performance based on the exchange of
information
/ We believe that we can only be successful within a
strong network
/ We base all we do on the highest data standards
and a flexible combination of standard technology
/ Together with our customers, we will generate
new business models for our mutual benefit
What Driving Food Chain
Innovations Means in Digital Terms
Connectivity, cloud computing, artificial intelligence
A.I. and the general internet of things IoT have forever
changed the way the world does business. For
us, it represents a fascinating and rewarding new era
of greater efficiency, insight and customer profitability
all along the food value chain. Together with our
international team of engineers in both poultry and
fish, our digitalisation team is elaborating new, even
more effective avenues of production, operation and
smart design. By increasing our horion and data
capturing from various sources along the entire food
value chain, we can provide unprecedented info and
verify hypotheses and assumptions.
We recognise the huge potential of making a fully
transparent process and capturing real-time big data
to develop new processing systems and increase
overall value chain performance. By understanding
all influencers and underlying reasons that make up
for a specific process, we can optimise the process
in various ways:
/ By doing things differently
/ By introducing automation
/ By using new technologies
Technology Used
Our digital capabilities allow for capturing available
data from all participants involved in the food value
chain and storing them in highly secured and distributed
data centres provided by modern cloud providers.
Data security is a significant part of our digital
DNA and influences each technical decision even before
taking care of any single customer data.
Independent data streams along the food value chain
are further ingested into a centralised data lake providing
information according to customer needs at
the right time. Real-time stream processing helps
continuously analyse the data and ensures fully automated
and semi-automated process optimisation. A
huge amount of unstructured data can be evaluated,
combined with web-scale technologies thereby providing
sub-seconds decisions. The result preventing
any loss of valuable protein resources.
If you are interested in learning more about BAAD-
ER’s digitalisation approach, please contact your
Sales Representative.
From Farm to Fork – Creating Full
Traceability along the Poultry Value Chain
Ensuring traceability from farm to fork reuires
tracking the bird from its grandparents, through
its farm conditions and digitally record its status
during transportation or in different environmental
conditions. Once farm, feed, and storage data is entered
it would follow the bird's movements through
the supply chain like a passport.
Every time the bird crosses another checkpoint,
from farm, processors and the store, its status
would be signed and logged. A consumer could
then use a mobile app to scan the QR code on the
food product and in an instant, retrieve the itinerary
of the meat from farm to fork.
ltimately, the consumer could report back to the
entire value chain whether the chicken fillet she ate
tasted good or not.
/// Successful digital
transformation is really all about
people, and it starts and ends
with the customer in mind.
What are your needs? How can
customers easily and conveniently
use services, order or consume
products? Which digital offers
enhance the customer experience,
which ones lead nowhere? ///
Dr Stefan Frehse, Team Digitaliation BAADER
ow can traceability create a net positive value for
all stakeholders ow does it affect the consumers,
the regulators and all the companies that collectively
make up the food supply chain
1 Traceability can increase the ability to execute
faster.
2 Traceability can increase chain efficiency and
productivity resulting from improved product
labelling and tracking practices with the potential
to provide real-time visibility into product
movement through the supply chain.
Traceability helps analyse the supplier base, the
local food distribution system and implement
supplier development programmes or sustainability
management systems.
The outcomes of traceability are not
limited to only the business implementing
it - everyone from the suppliers to the
end consumers can use the information
carried by the tags.
Our platform allows for automated data
capturing with immediate access for
all participants as soon as they are on
it. aving access to real-time information
will allow them to better anticipate
changes in the upstream or downstream
part of the value chain
Sabrina Eer, Team Digitaliation BAADER
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A Glimpse behind the Scenes
Remember the Past, Celebrate
the Present and Plan the Future
The BAADER poultry business is composed
of several manufacturing facilities,
development centres and regional offices.
Let's take you on a trip to our Dutch
premises.
Grupo Oblanca has a long record of
accomplishments and their success
is enduring because of a set of stable
principles that guides the company
in their daily business and strategical
decision-making
Facts about Grupo Oblanca
/ Headquarters located in Leon, Spain
/ Family owned
/ Founded in 1958
/ + 500 employees
/ + 1200 products
/ 8 commercial delegations in Spain
/ 14,000,000 chickens per year
Expanding to Meet the Needs of the Future
In Doesburg, Holland, we have centred our expertise
in development and manufacturing of evisceration,
chilling and cut-up equipment.
To keep up with the increased workload in Doesburg
and to ensure future growth, we have just inaugurated
a new building that will house a larger Sales Engineering
and R&D. This will ensure that we have the
resources that we need to accomplish our innovation
strategy.
Finishing our Thigh Filleting System
The test of the new Thigh Filleting System 632 was
exceedingly successful and it is now prepared for a
controlled sales release, first in North America and
then globally.
Our Dutch team has been responsible for developing
and hardening the system both in-house and on
customer sites. These developments have proven
that the system lives up to our speed and yield performance
requirements. With the release of this system,
BAADER will help customers reduce expensive
product handling and trimming, and optimise their
thigh meat quality.
Our Dutch software development engineers are responsible
for creating a good user experience when
operating the Thigh Filleting System. They have developed
configurable production recipes that can be
selected on the HMI touchscreen to make it easy to
handle a wide weight variety in the flock intake. These
production recipes consist of set points related to
bird characteristics and other key settings necessary
to ensure the quality and yield performances.
New Wing Machines Are Ready to Fly
Our new anatomical Wing Tip Cutter 4142 and Mid
Wing Cutter 1 are also reaching the final phase
of development. For our Dutch engineering team
involved in the development of these wing-cutting
units, it was a goal that the new machines should perform
A-grade anatomical cuts and meet the growing
market demand for flexibility in the production of varying
bird sizes. They therefore came up with a unique,
now patented, method of cutting one wing at a time
to ensure a high degree of adaption in the individual
wing positioning. Furthermore, this method allows
for cutting one-winged birds and birds with broken
wings in the most optimal way.
The Thigh Filleting System is being developed and produced
in Doesburg, Holland
The Key to 50 Years of Successful Business
Grupo Oblanca celebrated their 50-year anniversary
with a big event in Leon, the same location as the
company’s headuarters. Almost 100 customers,
employees, authorities and other collaborators participated
in the event whose purpose was to remember
the past, celebrate the present and plan the future.
Of course, we could not be missing out on such
an important day.
When dealing with Grupo Oblanca, you clearly see the
importance that this company gives to its personnel.
It is a motivated and committed team that gives the
best of themselves every day, working in a professional
and honest way.
Javier Álvarez Oblanca, president at Grupo Oblanca,
constantly analyses the rapid changes that are taking
place in the market, affirming that his company
is ready to offer consumers what they demand now
and in the future. In this way, Grupo Oblanca is able
to launch an average of 100 new products a year in
order to adapt to the requirements of new buyers.
Old Acquaintances
Our relationship with Grupo Oblanca goes back almost
20 years. About our long-term co-operation, Bo
Schwartz (Regional Sales Director) says:
"I was always fascinated by the Oblanca family’s visionary
thinking and how they tirelessly try to innovate.
We delivered and installed the current plant in
Leon, and we are currently preparing the installation
of new machinery for the group’s newly acquired
facility in Ponferrada. Both from a professional perspective
and on a personal level, I greatly appreciate
the co-operation with Grupo Oblanca".
/// We always focus heavily on
analysing the future customer
demands. We know that during
the next years, the consumption
of our products will change in
terms of form, timing, quantity
and ease of consumption and
preparation.
We have already launched
several projects whose objective
is to anticipate and give us
answers to these new market
requirements///
Javier Álvarez Oblanca, President at Grupo Oblanca
8.
9.
The Value of
Embracing Knowledge-Sharing
Improved Animal Welfare
and Product Quality
We have added another CAS solution
to our proven nioad reception system.
Our customers can now choose
the solution that best suits their re-
uirements
Pedro Sucarrats Regional Sales
Manager, Spain closing the sales
contract with Javier Alameda Granero
Director General, INASR
Partnering with the academic side of
the industry offers insight and independent
knowledge, benefiting our
product developments
/// With great dedication to
animal welfare standards, we
partnered our high-quality,
industry-focused engineering
team with the experts in
poultry science at Auburn. The
co-operation will benefit our
customers and the industry as a
whole ///
Oliver ahn, CEO at BAADER INCO, Inc.
Oliver ahn CEO at BAADER INCO, Inc. shaking hands
with Paul Patterson Dean and Director, College of Agriculture
at Auburn niversity during the official donation
ceremony in Auburn, Alabama
Partnering with Universities
Our customers will be the first to benefit from the cooperation
between Auburn niversity’s Poultry Science
Department and BAADER on the development
of our new Controlled Atmosphere Stunning system.
The partnership was established in 201, when Auburn’s
poultry scientists and welfare experts started
the collaboration with BAADER’s engineers to develop
a new Above Ground CAS system.
Donation of CAS System
To provide Auburn's scientists an advantage in their
research on how carbon dioxide CAS systems impact
on animal welfare, we decided to donate our
first Above Ground CAS system to Auburn niversity.
With this donation, we will strengthen our partnership
between Auburn niversity and the Charles C. Miller
Jr. Poultry Research and Education Center.
The system will be installed in the Charles C. Miller Jr.
Poultry Research and Education Center’s new poultry
processing plant once construction is completed in
2019. ntil then, the euipment is located at the existing
poultry research farm.
Gentle and Humane Stunning
In our Above Ground CAS system, drawers are conveyed
on a robust, composite transport chain. A series
of chambers create a controlled stunning process.
The induction phase uses a pre-mixture of O and
CO to ensure gentle and humane stunning. Birds
are first exposed to relatively low CO concentrations
0 by volume in air including supplemental O.
Once the birds are unconscious, they are exposed to
higher CO concentrations 0–0 by volume in
air.
Stage length and gas concentration levels can be ad-
usted to optimise the stunning performance based
on product variables. The footprint of the stunning
system is determined by slaughter line speed and the
number of birds per drawer.
The Above Ground CAS in Production
Besides having tested the new Above Ground CAS at
Auburn niversity’s Poultry Science Department, the
system will now be installed at INASR in Crdoba
Spain. The Spanish customer already has a nioad
reception system installed and wants to implement a
CAS solution to meet their customers’ animal welfare
reuirements.
The conditions around the existing nioad reception
system are ideal for installing the Above Ground
CAS. Just a few conveyor adaptions are needed, and
the installation will not affect daily production.
We are happy to be able to offer two types of CAS
systems. Both systems deliver the highest animal
welfare stunning, but in different ways to adapt to
each customer's conditions and reuirements.
The simple hood-lifting design on the Above Ground
CAS system allows for quick access to the interior
of the machine during cleaning and servicing
10.
11.
Japanese Customer
Invests in Further Automation
Big Business in Chicken Wings
12.
When the equipment manages to show the
same results as skilled manual operators
in an automated way, the last argument
against further automation disappears.
Renewing the Existing Cut-Up
In Matsuyama, history and tradition meet digitalisation
and modern life style. In the city of Matsuyama
on the Shikoku Island, Bejoy Co. Ltd has established
their poultry processing plant, slaughtering about
3000 birds per hour.
When the need to renew the existing ACP6000 cut-up
line occurred, Bejoy examined both local and global
equipment suppliers to get the best insight into cutting
performances, yields and necessary manual rework.
Especially the latter has great impact on profits,
as labour is expensive in Japan.
Cutting the Wings on the Cut-Up System
We therefore decided to show Bejoy our latest anatomical
Mid Wing Cutter and Leg Processor in production.
The new Mid Wing Cutter has been thoroughly
tested at our show plant at Iqbal Poultry (UK) so we
were confident that Beoy could benefit from cutting
the mid wings directly on the cut-up line instead of
manually segmenting wings using four workers.
After seeing the great cut-up performance on both
anatomical legs and mid wings, Bejoy decided to invest
in a ProFlex Classic cut-up system from BAAD-
ER. The system includes wing stretching, mid-wing
cutting, pre-cutting, tail cutting, front half cutting and
leg processing (anatomical whole legs).
The technological advances that we experience within
poultry processing, and the increasing demands
Hans Gerritsen, Mr Tokuhiro, Rudi Polman and
Hidero Yamasaki
for processing speed and consistent product quality,
make automatic cut-up a good alternative to manual
work – even on markets where manual work has traditionally
been preferred.
Facts About Bejoy Co., Ltd
/ Headquarters located in Matsuyama, Japan
/ Founded in 1961
/ Meat packing plants and slaughterhouses
/ + 400 employees
/ Meat products, fresh fish, farm management
/ 1 poultry plant + several facilities for other products
/ 3,750,000 chickens per year
/// We are very satisfied with the
performance of the installed Leg
Processor, and particularly with
the new Mid Wing Cutter. The
yield for the Mid Wing Cutter is
excellent with a high percentage
of A-grade products. In addition,
we have saved labour costs.
Now we only need one worker
for inspection ///
Mr Tokuhiro, General Manager of BeJoy
As birds have grown bigger, so have their wings - and thus
the opportunity to increase profits in poultry processing.
BAADER offers a full wing-segmenting programme to
ensure the best use of the wing meat.
Make the Most of Your Wings
Chicken wings are truly popular in many parts of the
world, and wings often happen to be the priciest part
of the chicken. This fact makes wing processing a
high-focus area in today’s poultry processing. Precision
to achieve high-yield and quality wing products,
and flexibility to process different wing products are
all challenges that poultry processors face in daily
production.
The increased quantity of consumed wing meat as
well as an increase in bird sizes over the last decades
reuire more efficient and automated processing
technologies. Large wings with more meat volume
open up for wing segmenting and the segmentation
process is well paid.
Bypassing specific wing cutting units
ensures flexibility to process different
wing products
Anatomical wing tip cutting
Wing streching to ensure correct wing
position in the subsequent wing cutting
machines
Anatomical mid-wing cutting
Full Wing Segmenting
On our ProFlex cut-up line we offer a full wing segmenttion
programme: whole wing, drummette, middle
wing (mid joint), middle wing with tip and wing tip.
Our bypassing units on the cut-up ensure flexibility to
process different wing products.
When processing wings on an overhead in-line cutup
system, correct positioning of the wings in the
cut-up machines is crucial. Our Wing Tip Cutter 4142
and Mid Wing Cutter 4146 position and cut each wing
separately to optimise the cutting performance and
obtain an A-grade anatomical cut. By first cutting one
wing and then the other, the machines are flexible to
process varying bird sies. For further flexibility, both
machine height and segment width can be adjusted
according to bird size.
Sequentially wing cutting to position
each wing correctly regardless of bird
size
Anatomical whole wing cutting
13.
Combining Automation and
Manual Work to Optimise Quality
On our new Breast Cap Deboner 660 each
breast cap is measured to efficiently adapt
the cutting path and ensure high yield and
minimum rework.
First Class Fillets and Tenderloins
The global demand for white meat still rises steadily.
We therefore add another product to our already
existing breast deboning equipment - the new Breast
Cap Deboner 660.
Two operators load the breast caps onto the specially
designed saddles on the Breast Cap Deboner 660
after which the saddles carry the breast caps through
a mechanical deskinning, cutting and scraping process.
Finally, operators harvest fillets and tenderloins
manually on the saddles to ensure the highest fillet
and tenderloin quality.
The breast cap positioning throughout the automatic
processing steps is optimised by turning the saddle
according to the tools. At the manual harvesting station,
the saddle is turned into an upright position to
facilitate the work.
Intelligent Breast Cap Measuring
The machine features a measurement station that
measures the size of each breast cap. This measure
is used to adjust the deboning process automatically
to achieve the highest yield. Accurate cutting furthermore
minimises trimming labour after deboning.
Optimised Throughput
The machine can process matured and fresh breast
caps from 350g (12.3 oz.) to 950g (33.5 oz.). Variations
+/- 200g (7oz.) within one mechanical setting.
Throughput up to 3000 breast caps per hour with a total
of six operators, producing single fillets tender on
off, butterfly fillets tender onoff and tenderloins.
1
3
5
4
7
6
10
Our breast cap deboning and fillet trimming
systems are designed to optimise
the product flow as well as the working
conditions for the operators. This layout
example is designed to process 50
breast caps per minute (3000 per hour).
8
9
1 Workers load the breast caps on the saddles.
2 Skin is removed from the breast caps and
discharged (optional).
Automatic wishbone harvesting.
Several pre-cuts are performed depending on
the product being processed.
Manual harvesting of fillets and tenders.
Deboned carcass frames are conveyed away
into a BAADER Separator.
Manually harvested fillets/tenders are conveyed
to a trimming table. Products that do not
require additional trimming are conveyed away.
Workers ensure that the fillets/tenders are
oriented correctly for scanning on the X-Ray
Scanner 886.
9 The X-Ray Scanner 886 scans the fillets for
bones. When bones are detected, the machine
rejects those fillets for additional trimming.
10 An elevating conveyor transports the rejected
fillets, returning them to trimmers for final
trimming. Once final trimming is completed,
the fillets are placed back into the product
stream and checked for bones again by the
X-Ray Scanner 886.
2
14.
15.
Animal Welfare, Flexibility and
Product Quality in One Solution
2
Hopballe Mølle is taking advantage of the
adjustment flexibility on the Compact
Plant. The result is an improved product
quality and yield.
/// We wish to offer our customers
the highest ordering flexibility,
and that makes demands on our
processing flexibility. By controlling
our own slaughter, cut-up and
packing process, and all the logistics
around it, we have achieved a higher
product quality and more flexibility in
our daily production ///
Brent Christensen, Owner of Hopballe Mølle
4
3
5
6
1
1 Compact Plant 396
2 Slaughtering zone
Evisceration zone
Chilling zone
Whole bird weighing
Manual cut-up zone
Facts About Hopballe Mølle
/ Located in Jelling, Denmark
/ Family owned for six generations
/ 10 employees working in the slaughter plant
/ Producing 800 chickens per hour
/ 2 - 3 kg birds (eviscerated weight)
/ Approx. 20% whole bird packing and 80% cut-up
A Niche Production
Brent Christensen is the sixth generation owner of the
family farm Hopballe Mølle. It was originally built as a
water mill, but for generations animal husbandry has
also been part of the family tradition. In 1982, Brent
Christensen took over the farm after his father, and
he chose to specialise in chicken breeding. Although
he started with conventional breeding, he has today
changed to a niche production that gives him and his
chickens an enviable reputation with the customers.
A Hopballe Chicken is famous for its meat quality.
The chicken production in Hopballe Mølle is based
on the family’s desire to live up to the highest animal
welfare requirements, and the chickens are given the
best conditions for a healthy life with quality food and
plenty of room to be active. The breed is Label Rouge
and the chickens are sent to slaughter when they are
60 - 85 days old.
Taking Control of Processing
Hopballe Mølle has previously left the slaughtering of
their chickens to neighbouring slaughterhouses, but
due to the special characteristics of their birds, they
would typically not fit into a normal production setup.
By investing in a Compact Plant 396 the company
is now able to adjust processing to the birds' characteristics,
thereby improving both quality and yield.
Due to the size of the birds, the Compact Plant 396
is equipped with a 12" overhead line to ensure space
around each chicken during processing. It allows for
processing 800 big birds per hour. Brent Christensen
explains: "before we had to high scald our chickens to
ensure a good picking result. On the Compact Plant
396 we low scald and still we get a good picking result,
and additionally a nicer colour of the skin. Furthermore,
at 800 birds per hour, our people have time
to perform a proper manual evisceration and obtain
the quality product that we promise our customers.
We are happy to see an increase in our yield performance
and fewer downgrades. The fact that we now
slaughter the birds less than 100 metres from the
barn increases the welfare of our chickens, and the
financial savings from the changed logistics are also
significant.
Taking Up a Challenge
As Hopballe Mølle was in a hurry to start up their own
slaughtering, cut-up and packing, we had less than
a month to deliver and install the small, compact
slaughterhouse. Luckily we had a Compact Plant
396 that we had run demos on, and we could quickly
prepare it for Hopballe Mølle. The production was
started up 3 January. The complete delivery consists
of a Compact Plant 396, an air cooling tunnel and an
EasyGrader to weigh whole chickens.
"It has been an exciting project, both because of the
time challenge, but also because of the bird size and
characteristics. Due to the bird sizes, we removed
every second shackle on the Compact Plant 396 to
change from a 6" to a 12” overhead line to ensure
proper picking, in particular between the legs and
around the vent. This simple task was done in less
than 20 minutes without the use of any tools. Despite
the very big birds and large variations in bird size, we
quickly achieved a quality product that lives up to the
Hopballe Mølle name.
/// This project confirms
the importance of having
implemented a high degree
of flexibility into the Compact
Plant 396 ///
Karsten Nielsen
Mechanical Engineer, R&D
This proect confirms the importance of having implemented
a high degree of flexibility into the Compact
Plant 9. Bleeding time, scalding timetemperature
and shackle speed can be adusted to fit processing
requirements, and Hopballe Mølle has indeed understood
making use of these adjustment possibilities".
Karsten Nielsen
Mechanical Engineer, R&D
16.
17.
Optimise the Return on
Your BAADER Investment
Chef's Corner
Large sums of money are invested in modern
processing equipment and daily live bird intake.
We offer on-site audits that can help you get the
best of your investment.
Drumettes
in Orly Dough
Take a Proactive Approach
In order to rise ROI you need to be proactive in your
machine maintenance. Regular maintenance is less
costly than major equipment breakdown or poor
machine performances. Spare parts availability will
shorten any breakdown. Intelligent machine adjustments
will reduce product damage and improve endproduct
quality. Your ability to run a sustainable poultry
business relies on efficiently running machinery
and optimised processing.
We take a holistic approach to production optimisation.
We consider the complete value chain as our
main target, not a single machine or line. Optimisation
includes birds, machines, processes, people,
products and IT. Therefore, we offer our customers
on-site equipment evaluations based on extensive
production audits. Our goal is to prepare the customer
to understand how regular and correct maintenance
affects machine performance and product
quality, and how the variety of adjustment possibilities
interact and effect the overall production performance.
Senior Technical Consultant Manager, Hans Gelens, offering
maintenance tips in China
Ingredients
5 drumettes
For the Orly Dough
00g wheat flour
1 egg
4 egg whites
4 dl beer
2 dl lukewarm water
1 dl oil
Salt and pepper
How To
Serves 5 Persons
Whip all ingredients except the egg whites well to the dough and
allow it to rest for an hour before the egg whites are whisked
rigidly and carefully mixed with the dough.
Heat oil in a small pot to approximately 180° C / 356° F. Dip the
drumettes in the Orly dough and deep fry in the hot oil until it is
completely golden and crispy (approximately 5 minutes). Remove
the drumettes from the oil and leave to drip dry. Serve on
fresh, green salad.
Enjoy!
Luciano Simmini
Chef at BAADER’s poultry division in Denmark
Workshop at San Miguel Pure Foods
San Miguel Pure Foods is one of the leading food
companies in the Philippines. As business has developed,
processing has become more complicated.
More factors influence the final product uality
and more production options become available. We
therefore offered San Miguel a workshop in Manila
where more than 30 service and maintenance technicians,
owners of San Miguel Toll Partners (Sub-Contractors)
as well as operational managers from the
San Miguel Group attended.
It was a hands-on workshop where the customer
worked on his own production line while being
coached by our Senior Technical Consultant Manager,
Hans Gelens.
Do you want an audit by one of our
consultants? Please call your local
representative
18.
19.
Meet Us Here in 2019
12/02 /
IPPE, Atlanta, US, Poultry
07/03 /
Foteg, Istanbul, Turkey, Separator
12/03 /
CFIA, Rennes, France, Poultry
13/03 /
VIV Asia, Bangkok, Thailand, Poultry
17/03 /
Seafood Expo North America, Boston, US, Fish
04/05 /
IFFA, Frankfurt, Germany, Separator
07/05 /
Seafood Expo Global, Brussels, Belgium, Fish
21/05 /
Atlantic Fish Fair, Faroe Islands, Fish
03/06 /
Indo Livestock, Surabaya, Indonesia, Poultry
13/06 /
VIV Turkey, Istanbul, Turkey, Poultry
10/07 /
Seafood Expo Russia, St. Petersburg, Russia, Fish
25/07 /
AAMP Convention, Kansas City, US, Poultry
20/08 /
Aqua-Nor, Trondheim, Norway, Fish
18/09 /
Ildex Indonesia, Jakarta, Indonesia, Poultry
25/09 /
Icelandic Fishing Expo, Reykjavik, Iceland, Fish
30/09 /
Polagratech, Poznan, Poland, Poultry/Separator
02/10 /
Poultry Africa, Kigali, Rwanda, Poultry
03/10 /
AVEC, Budapest, Hungary, Poultry
07/10 /
Agroprodmash, Moscow, Russia, Poultry/Separator
08/10 /
OVUM Congresso, Lima, Peru, Poultry
08/10 /
Process Expo, Chicago, US, Separator
21/10 /
Saudi Agriculture, Riyadh, Saudi Arabia, Poultry
30/10 /
China Fisheries, Qingdao, China, Fish
05/11 /
Gulfood Manufacturing, Dubai, UAE, Poultry/Separator
This brochure is current as from the publication date and supersedes all previous versions. The English version is perceived as the master
document and all other versions are subject to incorrect translation. The indicated limits of the working ranges and performances may vary
as a function of the proportion, quality and nutritional conditions of the birds. In order to achieve an optimal result, it is recommended to
adjust the machine within the working ranges of the bird sizes mainly to be processed. Illustrations and dimensions are approximate and
not binding. Subect to design changes in the interest of technical progress. Actual scope of supply is specified in our uotations and order
confirmations and may differ from descriptions and photos of this brochure.
Attention! For the illustration of the technical details the safety devices and protection mechanisms are partly not shown in operative condition.
When operating the machine, all corresponding devices and instructions referring to the safety of the machine are to be utilised and/
or observed.
www.baader.com
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