Meat + Poultry - July 2010 - 118

RECAP
Pressing
forward
SFK Danfotech teases IFFA
attendees with its nextgeneration bacon press
While keeping its latest processing
innovation literally under wraps at
this year's IFFA, officials with SFKDanfotech utilized a series of highdefinition video screens to depict its

"At 20 bellies per minute,
this is designed for
people who are serious
about making bacon."
equipment and tools for slaughtering,
automated dressing, cutting and
processing. What was not seen, but
created a buzz at the SFK booth, was
its not-yet-released, ground-breaking
Servo Bacon Press. At speeds of
up to 20 cycles per minute, the next
generation of SFK's Type 16 press
boasts throughput increases of up to
66 percent over most bacon presses
on the market today.
Perhaps most notable, said Soren
Rasmusen, managing director of
SFK Danfotech, is the absence of

hydraulics in the design of the new
machine, which also eliminates
threats posed by the accompanying
hydraulic fluids.
"Before this, there were no servodriven presses on the market," he
noted. "Our customers have told us
they don't like to have hydraulic oil
anywhere near the product zone. The
Servo Bacon Press is our response."
Another attractive attribute is the
equipment's speed and throughput,
which facilitates feeding of bellies
to multiple slicers for high-volume
processing operations. Automated
infeed and discharge of products
minimizes labor costs and can be
adjusted to set the pace for slicing,
Rasmusen pointed out.
"At 20 bellies per minute, this is
designed for people who are serious
about making bacon," he said.
Especially in high-volume, baconslicing operations, automation and
efficient production are critical, as the
raw material is a commodity with a
fluctuating price. The design of SFK's
press also addresses efficiency in
handling today's larger pork-belly
sizes, with what its engineers say is
"the world's largest" 40-inch chamber.

Bacon both ways
The demand for pre-cooked bacon
has created new challenges and

18 * IFFA Recap * July 2010 * www.MeatPoultry.com

opportunities for processors whose
foodservice and retail customers'
orders are based on a number of
bacon strips (usually 15) as opposed
to a specific weight (1 lb.). For
processors of bacon for pre-cooked
customers, the SFK press is able to
elongate bellies for optimum yield and
fit them through its enlarged chamber.
For conventional bacon processing,
SFK's three-dimensional pressing
from four different angles ensures
uniformity before slicing, which
delivers correctly sliced portions for

"Before this, there
were no servodriven presses on
the market."
packaging with no meat in the seal.
Stainless-steel construction and
a footprint that is smaller than its
predecessor conserves floor space
and provides durability to withstand
daily production runs of 20-plus hours.
"It's built to work," said Rasmusen."
Orders for the new equipment have
been placed and installations are
scheduled as the official unveiling of
the press is slated for this summer.
For more information, call SFK
Danfotech Inc. at (816) 891-7357 or
go to: www.sfk.com.


http://www.sfk.com http://www.MeatPoultry.com

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

Contents
Meat + Poultry - July 2010 - 1
Meat + Poultry - July 2010 - 2
Meat + Poultry - July 2010 - 3
Meat + Poultry - July 2010 - Contents
Meat + Poultry - July 2010 - 5
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