Processing The company
Processing The company does not save time by using higher speeds: According to Hans Lowis, “This only increases power consumption and causes bearing wear; there is simply no benefit.” On the other hand, the master butcher relies on careful preparation, for example prior grinding, and on artisanal tricks such as knowing the right time to add salt. Niklas Lowis describes the finished Schinkenwurst as follows: “The sausage has an artisanal structure. We could of course cut the sausage meat absolutely finely and smoothly, but it would then have a completely different texture. Our method using the industrial cutter – by chopping more slowly and for longer rather than quickly and at top speed – gives the sausage a texture like the one from the butcher’s shop next door. It’s something that becomes clearly apparent when you eat it.” Customized touch panel A special feature programmed by the K+G Wetter team to address the specific needs of the Lowis butcher’s shop is the control panel that has been customised to provide the functions needed by the business every day. For example, all nine knife speed buttons have been assigned twice, which means that Niklas Lowis only has to double tap to set the perfect speed. The touch fields for vacuum, temperature and bowl revolutions have received similar treatment. Service experts and customer relations on an equal footing In order to ensure the machine is maintained in perfect condition at all times, customer service is an important background issue. Senior boss Hans Lowis enthuses about his many years of experience: “K+G Wetter is as family-oriented as we are. With them we have a direct line to the The touch panel of the VCM 360 from K+G Wetter can be custom programmed in accordance with customer requirements – thereby facilitating optimal workflows. Second- and third-generation master butchers Hans Lowis (left) and his son Niklas run the traditional business from the district of Aachen. management and don’t get tied up in a call centre when there’s a problem to be solved. Like us, they are fully grounded. Their customer service staff are simply unbeatable too. They always endeavor to find a direct solution. It’s something money can’t really buy.” “With them, the boss – in fact both bosses – are still directly involved in production and are fantastic role models for their employees. I am able to talk to them directly, not to a department head. That’s what I call a customer relationship on an equal footing,” adds Heiko Schneider. Ideas derived from practice for the perfect machine After finishing the current batch of boiled sausage meat, Hans Lowis and K+G Wetter area sales manager Heiko Schneider meet at the machine to discuss ideas, just as they have during the entire duration of their long-standing collaboration. “We are always really pleased to accept suggestions derived from practical experience and pass them on to our design department,” says Heiko Schneider. It’s all about the details: “From my perspective, the VCM 360 is currently the absolutely perfect machine,” says Hans Lowis with complete conviction. fmt 20 food Marketing & Technology • December 2022
Processing Scraped Surface Heat Exchanger Helps Reduce Energy Costs and Emissions Margarine and shortening producers report a decrease in 30% of costs and 200 tons of carbon dioxide emissions annually per production line SPX FLOW, Inc., a leading provider of process solutions, reports that customers who use its latest scraped surface heat exchanger (SSHE), Nexus, in margarine and shortening production are better able to meet sustainability and business goals by reducing emissions and cost. Nexus is a critical piece of equipment in forming the correct crystal struct-ure in margarine, shortenings and other fats and oils products. Nexus uses carbon dioxide (CO 2 ) as a refrigerant rather than the traditional freon (HFC or HCFC) or ammonia (NH 3 ). “While most companies still use ammonia or freon, SPX FLOW has pushed for innovation by switching to carbon dioxide,” said Alf Sievers, Global Product Manager. “We pride ourselves on being solution makers, and our customers’ data proves how much Nexus makes a difference as we find the safest, most sustainable way to help them.” Data shows that when customers began using the Nexus, each line improved its heat transfer by approximately 30% compared to other refrigerants. The data also confirms that the product quality improved compared to lines using other refrigerants. Each line also reduces the annual CO 2 emissions to the environment by about 200 tons annually when using CO 2 compared to other refrigerants because of the higher efficiency. SPX FLOW recommends CO 2 refrigerant because it’s safer and more sustainable than traditional refrigerants used in SSHE. Ammonia (NH 3 ) is toxic — leaks can harm workers. And if freon leaks, it is harmful to the environment. CO 2 refrigerant is considered “cleaner” due to its Global Warming Potential (GWP) of one, according to the California Air Resources Board. Some types of freon, meanwhile, have a GWP potential of almost 4,000. “Businesses are looking for more ways to be sustainable and meet climate goals, and results like this are an important step that helps do that,” said Sievers. “We will continue to work to innovate and create new ways to partner with our customers on this front.” fmt Is your production flexible and sustainable enough? #MakeitOMRON fmt Meet changing customer demand and surpass sustainability targets with our range of integrated manufacturing solutions. food Marketing & Technology • December 2022 Make it flexible. Make it sustainable. Make it OMRON. 21
