SLAUGHTERING
(red meat, white meat, fish)
- Slaughtering in general and under ethnic regulations
- Carcass handling, prime cutting, deboning, and de-rinding
- Size reduction from frozen blocks (meat, fish, chocolate, fruits, vegetables, cheese, etc.)
- Bone-cutting saws
- Mechanical de-boning
- Chilling and freezing
- Blast freezer techniques
PROCESSING
- Grinding of frozen and fresh products
- Fresh and semi-frozen products slicing/dicing
- Ice cube and flake generators
- Radio frequency thawing technologies
- Bowl-cutters/-choppers for sausages, salamis, loafs and patés
- Comminuting and emulsifying
- Steaker: tenderiser and strip cutter
- Portioning: filling and automatic hanging lines
- Clipping of various portioned products
- Drying, smoking, cooking and maturing cabinets (in batch systems/continuous lines)
- Intensive chilling systems (in batch systems/continuous lines)
- Fishballs and meatballs
- Nugget and patty lines
- Burger lines
- Slicing, portioning, stacking, and shingling in various shapes
- Cube dicing: stripes and shredding
- Satay-making equipment
- Sausage peeling/skinning
- Sausage separating
CURING TECHNIQUES
- Brine-generating techniques
- Marinating: injecting, yield-concerned technologies
- Mixing: blending, tumbling, massaging
- Netting
- Coating
- Fruit and vegetable drying
- Curing and convenient food
CASINGS, PACKING, AND LABELLING
- Casings
- Packing in single and continuous systems
- Printing and labelling
- Conveying and logistic systems
- Tools and safety equipment
- Metal detection
- Laboratory and sanitation equipment
- Weighing, tagging and quality control systems