The National Provisioner December 2011 by Andy Hanacek
By Andy Hanacek
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COM | DECEMBER 2011 and no individualization, Smith says. In some areas of the country, automation is very prevalent for the large poultry companies. Automation is typically too expensive for smaller companies and is used where labor is short or too expensive, Smith says. The downside of automation is that the lines typically produce more bones than a well-trained cone line, he says. In terms of breast deboning, Williams agrees that automation remains a level below hand-deboning. “Many operations have made the switch to fully automated systems only to return to the tried-and-true cone line hand-deboning [setup],” he says.
The following pages contain previews of some of the machinery and technology that will be displayed by several IPE exhibitors. m. m. COM | DECEMBER 2011 Ashworth Bros. Inc. com IPE Booth #4455 Birko Birko provides chemical, equipment and technology food safety solutions to poultry processors. Birko Chicxide® is a patented lactic and citric acid based antimicrobial intervention approved by the USDA for use on whole carcasses pre-chill that stops Salmonella up front and can prevent it from traveling deeper into poultry processing operations.
COM | DECEMBER 2011 Reiser Reiser will introduce numerous new Vemag stuffers and linking solutions at IPE. Reiser will demonstrate the new Vemag FSL210 sausage linker, a single machine that combines sausage portioning, linking and link cutting. At the touch of a button, the pre-programmed FSL210 automatically adjusts to produce sausage links of any length, diameter or weight. It is the perfect solution for easily producing a wide variety of superior looking sausage products – all with clean cuts and closed ends.