Meat + Poultry - July 2010 - 122

RECAP
"Prime" time
at IFFA
Cozzini's diverse, cuttingedge technology shines
The Cozzini Group's PrimeGrind, PrimeSlice
and SUSPENTEC technologies took center
stage at its IFFA booth in Frankfurt, Germany this past May. Sharing floor space with
processing equipment from the PrimeCut,
PrimeMix, PrimeMove and FastHam family
of technologies, the PrimeSlice Continuous
Feed Bacon Slicer, its Backclamp gripperstyle slicer and the PrimeGrind 119 Grinder
were among the newest and most innovative
offerings in the many show halls.

PrimeGrind 119

blade housing designed to prevent opening until the blade stops moving. An easyto-use touchscreen controls the variablespeed blade and offers programmable
draft configuration capabilities.
PrimeSlice's line of multi-purpose slicers
applies similar technologies to its equipment with applications for high-speed slicing of bacon, pepperoni, whole-muscle
meats and meat logs. At IFFA, the CA827
Backclamp-gripper-style slicer was exhibited, which utilizes an involute slicer blade
capable of cutting meat to thicknesses
ranging from .4 mm to 6.4 mm and a
blade speed of up to 1,500 rpm. The slicer's staging-shelf, gripper and finger holddown module are pneumatically powered
to ensure the cleanest possible operation.

High-volume grinding
Slicing sensations
Piggybacking on proven slicing technology
from Anco, Cozzini re-engineered the highspeed equipment with an emphasis on sanitary design, stainless-steel construction and
state-of-the-art safety systems. The needs
of bacon processors serving foodservice
and retail customers were the focus when
designing the PrimeSlice 827C. From the
plastic pinch rollers to the seamless, polyurethane conveyor feeding bacon bellies to
the slicer blade, the design of the continuousfeed slicer is obviously sanitation-centric with
optional wash-in-place technology available.
All parts in the product zone can be disassembled for washdown without tools.
Safety measures include an intelligent

PrimeGrind's 119 Grinder incorporates European technology and engineering precision
while adapting it to meet the high-volume and
robust production demands of US-based
processors. The 119 features a one-piece
hopper for fresh or frozen meats to deliver
coarse or finish grind. Spring-loaded knife

PrimeSlice 827C
22 * IFFA Recap * July 2010 * www.MeatPoultry.com

holders can handle from two to four blades
working in conjunction with 280 mm diameter
plates and a 225 mm diameter feedscrew.
Sanitation and safety features include sloped,
stainless-steel construction and a swingaway safety guard over the grinding head
as well as continuous barrel flutes throughout the hopper to ensure product movement
between the hopper and the barrel.

SUSPENTEC process
Also showcased at IFFA was a product
tasting of Cozzini's SUSPENTEC process
applied to pork loins. The tasting demonstrated the dramatic difference between
loins utilizing the SUSPENTEC process
and loins not utilizing the process. Cozzini's
SUSPENTEC process allows processors to
enhance whole-muscle products with forktender textures while incorporating seasonings into the finished product. SUSPENTEC
benefits include increased bind, reduced
cook and chill shrink, increased slicing yields
and lower overall product cost.
For more information on the Cozzini
Group's technology, call: (773) 478-9700
or go to: www.cozzini.com.

PrimeSlice CA827

http://www.cozzini.com http://www.MeatPoultry.com

Meat + Poultry - July 2010

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