Meat&Poultry - July 2013 - 118

Fusion in Frankfurt
Marel rolls out the red carpet and parades its
technology at IFFA 2013

nder its three banner brands –
Marel, Stork Poultry Processing and
Townsend Further Processing – Marel’s
presence at the 2013 IFFA show was loud
and proud as new customers were introduced to the company’s diverse offerings
and current partners were welcomed back
to its technology-rich booth. With a theme
of “Discover the Future,” Marel not only
shared information about its technology,
but also world-class cuisine from its onfloor kitchen, using Marel equipment. IFFA
also served as the backdrop for Marel to
be recognized for its ModularOven 700,
which was awarded the 2013 Fleischerei
Technik Meat Technology Award. In the
category of Air Conditioning and Heating
Technology, the oven was recognized for
maximizing yield and capacity by controlling
two separate environments in its towers.
Among the many technology offerings
of particular interest to US attendees was
the SuperFlex drum breading system from
Nothum Food Processing Systems. Nothum’s team joined Marel Townsend Further
Processing at this year’s IFFA after the
two companies announced an agreement
to cooperate in the marketplace in 2011.
The partnership is based on adding value
for both companies in support of Marel
company values, according to Bob Damstetter, vice president for Marel Townsend
Further Processing. The SuperFlex offers
value with automation, flexibility and labor
savings, all from a compact, auger-less
breader. Robert Nothum, vice president
of sales, said the SuperFlex can pay for

26 • IFFA Recap • July 2013 • www.MeatPoultry.com

itself in a matter of 30-45 days thanks to
its ability to increase yield and decrease
loss of breading. “Most people know it
as a drum breader,” said Nothum, “but
it’s also known for offering other styles
of breading,” including triple flipping and
hand tossing. It can handle up to 16,000
lbs. of product per hour.

is limited due to the retention of moisture,
which also delivers better-tasting sausage
at a rate of up to 1,000 kg. per hour.
Cost savings are significant and food
safety features are superior compared to
traditional coextrusion systems all while
delivering precise weight and length specifications. The resulting sausages respond

Also featured by Marel Townsend, was
its CoexSkin alginate coextrusion system. A
dual pump system delivers the alginate gel
and the meat to the coextruder for endless
production that can be easily changed for
various lengths and diameters of products.
As it is passed through a salt bath the casing acquires exactly the required stability.
“The patented acid in the gel coagulates
and forms a casing,” said Jos Kobussen,
product specialist with Marel Townsend.
Due to the superior adhesion of the casing, sausages stay straight and shrinkage

extremely well to heating, said Kobussen.
“Alginates are known for becoming soft,
but we’ve discovered a solution for that,”
he concluded.
Technology displayed at IFFA is also
showcased at Marel’s Innovation Centers
in Lenexa, Kan. and Des Moines, Iowa.
Processors are invited to visit these facilities year-round to “Discover the Future” at
their convenience.
For more information, contact Marel at:
(888) 888-9107 or visit: www.marel.com/usa

http://www.marel.com/usa http://www.MeatPoultry.com

Meat&Poultry - July 2013

Table of Contents for the Digital Edition of Meat&Poultry - July 2013