Handtmann
Thomas Ott, head of sales organisation at Handtmann, took GlobalMeatNews through the three sections of Handtmann’s stand: filling and depositing, sausage-making and forming equipment. One of the machines on display in its filling and depositing area was the VF 622, which forms part of its vacuuming filling equipment range and is ideal for dry sausage production.
Within its sausage-making area was one of its latest innovations, its ConPro-system, which can be used for the continuous extrusion of alginate sausages. The firm showcased the full set-up complete with filling machines, a divider and loader. The system uses two filling machines – one containing the sausage mince and the other featuring the casing. The two masses are then brought together through a co-extrusion nozzle. Ott said an important function of the system was the linking, which twists the sausage. He said the new system "offers huge savings as the cost of the casing is a huge element in the cost structure of our customers’ businesses", with the price of casings something they have no control over.
Other equipment on display included its multi-lay forming system, which can be used for products such as chicken nuggets. Width-wise it can extend to up to 24 lanes across, said Ott, and can also form products in sticks and cube shapes.
He explained that a key focus for Handtmann is weight accuracy for each portion. "We also focus a lot on having a modular concept to cater for customers’ different demands," he said. In terms of trends, alginate is definitely a buzzword, while consumer demand for gourmet burgers is also having an impact on the firm’s NPD. Ott said Handtmann was concentrating on higher-quality products to cater for the demand for gourmet burgers. "That’s really where the market is for us," he said. Its RF 440 round former, which can be used to produce burgers, is available with the option of the 446 conveyor belt, which the firm said facilitates integration of the 446-30 flattening belt for burgers with a homemade quality.
He said a lot of manufacturers were also away moving away from manual aspects of production in favour of automatic processes. "Post-horsegate, people have decided to stop playing around with the meat and are trying to save money in other areas, such as casings, or fewer staff," said Ott.