Meat + Poultry - July 2010 - 104

RECAP
Smarter
sausage
processing
Handtmann delivers tools
for the trade at IFFA
Under the unmistakable bright orange banner that has become synonymous with its
name, the atmosphere at each end of the
Handtmann booth during IFFA 2010 combined the hospitality and cuisine of a restaurant with the creativitiy and product tastings
of a test kitchen. Sandwiched between the
two ends was enough stainless-steel encased innovation and automation to make
even the most sophisticated sausage processor's eyes bulge.

loading of products. Feeding the bottom
line throughout the process is Handtmann's
economically minded casing solution: the alginate-based Rudin VegaCasing, available in
various thicknesses and colors. The casings
not only save processors money, but deliver
consistent presentation of products. VegaCasings are especially well suited for kosher,
halal and vegetarian products.
"The entire process has been designed
to now be a one-man operation to keep
the hopper full," said Tom Kittle, president
of Handtmann Inc., the North American
subsidiary of Albert Handmann Maschinenfabrik GmbH.

Linking efficiently
ConProTherm

Continuous processing
One hard-to-miss display at Handtmann's
booth was its integrated, fully automated
sausage production line, including the ConProLink (200 or 400) in tandem with the
ConProTherm. The line is an automated,
in-line solution for co-extrusion, linking and
cooking. ConProLink provides continuous,
production of linked sausage that are accurately weighed and measured with "perfectly"
formed, closed ends. Next, ConProTherm
handles the cooking, cooling and robotic

For processors demanding high-volume
linking production and automated hanging
and cutting, Handtmann exhibited its new
PVLS 125 and PVLH 228 to offer double
efficiency with a newly designed revolving
double horn. In a matter of less than two
seconds, casings can be changed and outputs of 2,000 portions per minute can be
processed using peel-off casings or 1,000
portions for natural casings. Gently linked
sausages are carefully handled by the PVLS
125's voiding belt, minimizing the otherwise
negative impact of using even low-quality

natural casings. Links can be made to any
length from 85mm and in calibers from 16
mm to 40 mm without needing to replace
voider vanes. Innovation fuels the new PVLS
125's cutting system. Two belts work in
tandem to create a defined gap between
each portion. The cutting method results
in a precisely clean cut time after time at
output speeds of up to 1,500 portions per
minute. "We've been able to cut the changeover time down to only two or three seconds," Kittle said. "This clearly increases
the throughput over a single-horn system."

Automation on display
With robotics being exhibited at many IFFA
booths, Handtmann's AST 340 automatic
smoke stick transfer system was among
the most impressive. The robotic-based
unit replaces up to two workers per shift
by automatically depositing smoke sticks,
loaded with strings of sausages into smoking trolleys. Gentle-but-fast loading of products to be smoked maximizes production
time and increases consistency thanks to
the unwavering robotic handling.
For more information on any of Handtmann's processing solutions, call: (847)
808-1100 or go to: www.handtmann.com.

AST 340
PVLS 125
4 * IFFA Recap * July 2010 * www.MeatPoultry.com


http://www.handtmann.com http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - July 2010

Contents
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Meat + Poultry - July 2010 - Contents
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