Multivac - Under pressure (Sept. 2019) - 4

hile the single chamber machine is meeting
all the current meat packaging needs at T aylor' s
O l' F ashioned Meat, T aylor says the only thing
be er would be having a double chamber machine - that will be our next step, he says.

The expanded size of the machine was one
of the primary reasons we upgraded to this
model, says Mikayla rinnell, meat cu er for
Country Pride. Our old machine didn't have as
many options as this one does.

Double chamber

MULTIVAC double chamber machines are
equipped with two chambers and a swing lid.
One of the machine's benefits is that while
products are being packed in the first chamber,
the second chamber can be loaded for the next
cycle, saving time.

C linton, W isconsin-based C ountry P ride Meats
uses its double chamber vacuum machine to
package almost one-third of its products. The
retail meat market that custom slaughters and
processes beef, hogs, lamb, goat, bison and
elk upgraded its chamber machine three years
ago - now using a MULTIVAC P6 swing-lid,
double-chamber vacuum machine to package
its cooked products including snack sticks, ham,
pulled pork, even chicken and seafood products.

"THE EXPANDED SIZE OF THE
MACHINE WAS ONE OF THE
PRIMARY REASONS WE UPGRADED
TO THIS MODEL. OUR OLD
MACHINE DIDN'T HAVE AS MANY
OPTIONS AS THIS ONE DOES."
MIKAYLA GRINNELL

Belted chamber

F or processors in need of higher output,
MULTIVAC offers its belted chamber machines. These machines are available in
various output categories. They can be individually configured due to the wide range of
equipment options.
"T he belted chamber machine is a great
alternative to rotary chamber machines,
Spencer explains. The benefits of the belted
machine compared to a rotary machine are
less maintenance on the belt due to fewer
moving parts, more precise digital control
over key packaging parameters, and reduced
footprint because a belted machine can run
in a straight line.
Multivac - Under pressure (Sept. 2019)

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