Meat&Poultry - July 2013 - 104

PVLS 143 AL System

Festive in
Frankfurt
Handtmann highlights its sausage expertise at IFFA

ith a can’t-miss orange backdrop and
massive signage touting the company’s commitment to service, efficiency,
reliability and automation, the Handtmann
booth at this year’s IFFA expo was fully
loaded with engineered solutions needed to
compete in today’s global meat-processing
industry. Clad in bright orange shirts and
white trousers, technicians at the booth
hustled to demonstrate the capabilities
of the technology on display, where casual passers-by were quickly engaged and
often standing in crowds to learn about
the company’s latest innovations. Among
the most popular attractions at the Handtmann booth was its ConPro line of linking
and hanging systems. The new ConPro
system seamlessly combines the current
advantages of a vegetable alginate casing
with Handtmann’s ultra-precise co-extrusion technology and its automated cutting
units and linking or hanging systems. This
combination takes sausage production to

ConProLink Hanging Line

the next level of product innovation utilizing highly economical processes.
ConPro technology produces a purely
vegetable alginate skin using the linking/
co-extrusion head, portions the filling product precisely to the gram, constricts it with
the help of the voider, links the products
and hangs them in pairs on the hanging
unit. The alginate skin can be customized
in the thickness, color and taste of the
skin. “We are ahead of the game with this,”
said Tom Kittle, president of Handtmann,
Inc., as a large international contingency
crowded around the ConProLink 400 Hanging line for a demonstration. “Now we are
able to continuously link and hang alginate
skin product with the speed, reliability and
efficiency that also delivers an incredibly
rapid ROI,” he added.
Benefits include improved product
shelf-life due to ideal hygiene conditions
while production costs can be reduced by
up to 40 percent compared to products

made from natural or artificial casings.
Additionally, weight accuracy and minimal
giveaway reduce production costs without compromising appearance, thanks to
well-formed ends. Kittle pointed out that
processing coarse ground or emulsion
products is also possible, while the entire
system is easily accessible for cleaning
and sanitation purposes. “This is a game
changer,” he said.
Also featured at IFFA 2013 were new,
fully automatic three-horn Handtmann
PVLH 246 and PVLS 143 AL systems now
facilitating a completely new level of productivity by continuously delivering precisely calibrated and perfectly portioned
fresh, cooked or dried sausage production.
The revolving 3-nozzle design ensures extremely short and reliable casing changes
that are either fully-automatic with a casing
magazine for artificial and collagen casings
or manual for natural casings.
The PVLS 143 cutting line ensures
precise separating in combination with a
two-belt solution able to accommodate
calibers up to 40 mm at rates of up to
1,500 portions per minute. The PVLH 246
portioning and hanging line guarantees efficient product placement on the hanging
unit. The machine is able to portion up to
1,000 portions per minute using manually
fed casings and up to 2,500 portions per
minute in automatic-feed mode.
For more information, call (847) 808-1100 or
visit www.handtmann.us.

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

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

Meat&Poultry - July 2013

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