JULY 2017 No. 1
Journal for meat industry professionals
Discover a new world of meat processing solutions
E U S S I H L AUNC EVIE
Discover sodium-free meat preservation | Increase profits with new technology | Modern packaging at work
JULY 2017 No. 1
Journal for meat professionals
InnerOut Training Solutions Fresh meat training
I SSU H C N U A L R
IN THIS EDITION
Editor: Maryke Foulds +27 (0)11 715 8012 firstname.lastname@example.org Sub-Editor Varushka Padayachi Layout & Design: David Kyslinger email@example.com ADVERTISING Sales Executive: Anita Raath +27 (0)82 976 6541 firstname.lastname@example.org Sales Executive: Carla Melless +27 (0)83 260 6060 email@example.com
5 Protea Chemicals Turnkey supply of ingredients, chemicals and blends
Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 firstname.lastname@example.org
6 CJP Chemicals Sodium-free meat preservation at work
7 Bizerba Modular designs for optimal processing
8 Chiorino HACCP approved conveying systems
Circulation Manager: Felicity Garbers +27 (0)21 701 1566 email@example.com General Manager: Dev Naidoo Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 firstname.lastname@example.org
Production Controller: Rae Morrison Art Director: David Kyslinger JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146
9 Matrix Software Custom software solutions for the meat industry
Published on behalf of Media24 by New Media Publishing (PTY) Ltd.
10 DFS Process Solutions Primary and further processing equipment unpacked
MANAGING DIRECTOR Aileen Lamb CHIEF EXECUTIVE OFFICER Bridget McCarney EXECUTIVE DIRECTOR John Psillos
12 Albrecht Machinery Cost-efficient cooking systems
NON EXECUTIVE DIRECTOR Irna van Zyl HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111 Fax: +27 (0)21 417 1112 Email: email@example.com
14 Cibapac Technically engineered barrier products
Postal address PO Box 440, Green Point, Cape Town 8051
15 Geiger & Klotzbücher Harnessing waste 16 Bluekey Seidor Streamline production and profits 18 Renlaw The sharp edge of processing blades 2 MEAT RE VI E W
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Meat Review is published by New Media Publishing (Pty) Ltd. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher.
The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost. Meat Review is printed and bound by Tandym Print.
Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.
E D ’ S N OTE
growth Welcome to the very first edition of Meat Review! The publication is aimed at providing specialist editorial for processors in the red meat and poultry industry. It is our objective to bring you all the latest ingredient information, technology and software updates to assist your business in implementing streamlined and profitable processes.
REDUCING SODIUM THE EASY WAY Common salt
n industry report by Euromonitor reveals that rising incomes in South Africa have resulted in an increase in the consumption of meat and related products – fantastic news for local farmers, abattoirs and processors. While chicken remains the most popular type of meat consumed, pork, lamb, mutton and goat continues to see little growth. Pork and goat meat are relatively unpopular in South Africa for various reasons, ranging from religious beliefs to perceptions that the meat is inferior to chicken and beef. Lamb and mutton are considered more acceptable and remain popular in South Africa. While demand for organic meat remains low, awareness of the benefits of organic meat is steadily growing due to the public concern about various farming practices; the use of growth hormones, and genetically modified agricultural produce. South Africa has already seen considerable growth in free range and Fairtrade food products. This is likely to result in significant growth for organic meat, while it remains a premium product. Some feedlots have integrated further down the value chain and now sell products directly to consumers through their own retail outlets. Abattoirs have also begun to integrate vertically in the direction of wholesale distribution. This reduces the need to rely on intermediaries and helps them to maintain low unit prices. I hope you enjoy this first edition of Meat Review. If you have any comments or suggestions, please don’t hesitate to contact me at firstname.lastname@example.org. Happy reading!
www.onegrain.com Suprasel® OneGrain® is part of the Suprasel® “Salt for the food industry” range.
Contact us for more information: Midrand - Tel: +27 11 254 3300 Durban - Tel: +27 31 902 5324 Cape Town - Tel: +27 21 534 3140 East London - Tel: +27 43 726 8027 Port Elizabeth - Tel: +27 41 453 1981
ISSUE 1 2017
MEAT RE VI E W 3
IN N E R O U T T R A IN IN G S O LU T I O NS
Training in de-boning When committing to training of any kind, employers want marked improvement.
n the context of the meat industry, ‘improvement’ is defined in very specific terms: increased yield; reduced wastage; and extended shelf life through improved hygiene – resulting in repeat and new business and quality through efficiency. Training can facilitate this improvement, specifically when offered in the form of learnerships. As an accredited training provider specialising in the meat industry, InnerOut Training Solutions count some of the leading meat processors and retail chains in southern Africa amongst its valued clients. The efforts of and commitment from employers, learners and training providers enable clients to quantify the positive production results of running learnerships year after year. Employees get promoted and unemployed
learners find employment: there are many success stories. But how is this achieved? By developing the specialised and scarce skill of breaking and de-boning beef, lamb, pork and/ or ostrich carcasses through theoretical knowledge transfer and measured and monitored practical application in the workplace. Activities are logged and hours signed off by mentors over several months. This culminates in practical observation in the presence of a moderator, and learners then obtain their national qualification.
Learners at the de-boning table
Many years in the industry has taught InnerOut to train and assess within the operational constraints of clients’ businesses, using integration in training delivery and assessment to support the efficiencies sought by the employer. Learnerships offer the added advantages of access to Seta funding, subsidised stipends for unemployed learners, attractive tax breaks, and valuable BBBEE points. The provider also partners with internationally qualified and experienced subject matter experts that can assist clients at top level with efficiency assessments and proposals for improvement in the operation. ‘Our Seta scope covers meat and fresh meat processing, bread and flour confectionery baking, food safety and hygiene, packaging operations, quality control and basic HACCP. It extends into receiving and dispatch, stock control, even professional driving. Supervisor development can follow – a critical skill in your operation – as part of employee PDPs,’ Karen Rabie of InnerOut concludes. • InnerOut Training Solutions - www.iots.co.za.
Learning changes the vantage point... We believe that skills development is the rope that makes ascent to greater heights possible. Our values support your growth as a business: • Commitment to quality • Respect for ourselves and others • Selfless service to you and your employees • Integrity in knowing and doing what is right • Courage to accept and lead change in challenging times
Allow us to take your business above and beyond: contact Karen at 082 927 3735 or email@example.com and visit our website www.iots.co.za.
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PR OTE A CH E M I C ALS
More than just a chemical supplier Protea Chemicals Food Ingredients offers superb, full-service warehousing and distribution services to the market for food ingredients, chemicals and blends.
his specialised unit, part of the Omnia Group, adds value through cost-effective, reliable supply to the meat and culinary, beverage (alcoholic and non-alcoholic), dairy and baking and confectionery sectors. Key product lines include, but are not limited to food commodities, acids, preservatives, starches, sweeteners, milk powders, soy isolates, phosphates, gums, stabilisers and speciality products. Adhering to and maintaining high safety standards is important to Protea Chemicals. ‘We uphold internationally benchmarked safety standards. The company also recognises the importance of such high safety standards to all stakeholders. As a result, a Dual Product Testing Policy to all products sourced from emerging markets is mandatory. This is an example of the company’s commitment to superior product supply.
Customers are offered a clear advantage when it comes to quality, safety and product assurance. Protea Chemicals forms an integral part of the Omnia Group, boasting ISO accreditation and a SANAS-accredited laboratory, which provides customers with a guarantee of superior products. To promote synergy and efficiency between all relevant stakeholders, Protea Chemicals works collaboratively with key partners and clients, always striving to add value to its clients’ businesses. • Protea Chemcials - www.proteachemicals.co.za
Protea Chemicals, a division of Omnia Group, has a wealth of experience and a reputation for excellence in the distribution of speciality and functional effect chemicals and polymers in sub-Saharan Africa. More than just a chemical supplier, Protea Chemicals specialises in valueadded chemical solutions, which touches lives daily. Quality products, supported by strong and reliable local and international suppliers, enable Protea Chemicals to be one of the leading companies in almost every sector of the distribution market.
MORE THAN JUST A
CHEMICAL SUPPLIER Tel: 011 821 3300 | 021 550 8100 031 468 5424 | 041 403 1000 Website: www.proteachemicals.co.za Email: firstname.lastname@example.org
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MEAT RE VI E W 5
C JP CH E M I C ALS
Sodium-free meat preservation is now possible
rganic-salt specialist Niacet originally developed its Provian product line for meat preservation, to prevent outgrowth of Listeria monocytogenes and other pathogens. It has now produced a version to preserve meat products with low sodium content. Niacet’s solution is the Provian product line, launched onto the market in 2010 as a sustainable and cost-efficient powder alternative to conventional liquid preservatives. It is produced in-house via its own advanced, unique, co-spray drying technique. ‘All products within our Provian range are lightweight, highlyconcentrated acetate-based powders,’ explains Eelco Heintz, technical and innovation manager (food) at Niacet. ‘Doses as low as 0.5 per cent are effective, due to the extremely high, natural, preservation capacity of acetate.’ Niacet has extended its product line with a potassium powder-based variety: Most sodium-free preservatives on the
market produce a metallic aftertaste, a characteristic of potassium. ‘Provian K doses are so low that desired taste profiles are protected, as demonstrated in extensive sensory studies.’ Provian K has proven to extend the shelf life of processed meat products, such as frankfurters and cooked turkey ham, even if storage temperatures are abused – which is often the case in normal use. A doubling of the shelf life was observed in comparison to cooked meat applications without preservatives. Moreover, Provian K prevented growth of Listeria monocytogenes for 90 days.
Meeting salt-reduction targets Substituting sodium-based preservatives by Provian K contributes to a significant reduction of the total sodium content of meat products. ‘Together with other measures, such as replacing sodium-containing taste enhancers and other sodium-based ingredients, Provian K is a valuable, low-cost addition for manufacturers striving to meet salt-reduction targets,’ Heintz stresses.
‘The demand for acetate is growing, a development that is presumably caused by the increasing awareness of its all-round functionality. Together with the trend for natural and/or clean-label preservation this has resulted in a demand for preserving vinegars,’ Heintz explains. This has prompted Niacet to develop a new, label-friendly variant of Provian K, an innovation that recently entered the marketing stage. The product functions like Provian K, but contains naturally-fermented, instead of synthetic, acetate, and needs no E-number. It is still in its validation stage but is, understandably, attracting much interest. Heintz expects meat manufacturers to considerably reduce salt content. ‘They will need to combine strategies and techniques,’ he says, ‘but preservation will no longer be a limiting factor.’ CJP Chemicals proudly represents Niacet in South Africa. •
www.cjpchemicals.co.za | 0114946700 6 MEAT RE VI E W
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CJP – www.cjpchemicals.co.za
B I ZE R BA
NEW SOLUTION offers perfect integration Bizerba’s Flex solution offers a modular design with different processing options. It is the perfect combination of slicing, weighing and labelling technology in one handy solution. The unit is easy to use, clean and offers proven space and energy savings.
he technology combines components and works ergonomically even in confined spaces. Its unique networking capacity between the slicer, scaler and labelling device makes it totally flexible for in-store use. There is no need to move between devices and absolute transparency is guaranteed when interacting with the customer. Thanks to Emotion technology, the Flex solution is
The Bizerba Flex
Quicker, better and more efficient – if those are your objectives, then you’re in good company with Bizerba. Because we pool all of our extensive experience to develop unique system solutions so that you can achieve your aims.
highly energy efficient. The Ceraclean surface ensures quick and easy cleaning. • Bizerba – www.bizerba.com
Product highlights: • Slicing, weighing and labelling in a single step • Flexibility due to modular design principle • High energy efficiency for all modules • Bizerba slicer with metrologically approved scale up to six kilograms • Space saving, no need to move between devices
• Ease of use with modern multimedia scale • Intelligent interaction of different hardware and software components • Easy to clean with hygienic design and Ceruclean surface • Ergonomic placement of components • Printers for receipts, linerless labels.
PC scales X-Class The open PC platform offers sufficient capacity to cope with new features and individual customer requirements. Even the use of 3rd-party software presents no problem. The integrated all-purpose printer is unique to the market and can perform every conceivable printing task that may be required of a weighing device. Furthermore, replacing a paper roll is a very fast and intuitive process.
Automatic gravity feed slicer GSP HD Thanks to the many carriage options, possible combinations, optional equipment and various accessories, the gravity feed slicers GSP perfectly adjust to individual requirements. Designed and developed based on modular design. The automatic premium gravity feed slicer sets worldwide standards in terms of ergonomics, hygiene, safety and energy efficiency
Industrial slicers Bizerba fully automatic slicers meet the highest demands in food processing. They can be easily integrated in production lines and are flexible should the location be changed. The A550 is unique in its class - fully automatic slicer with integrated weighing technology for portioning and weighing of individual slices
Bizerba Southern Africa (PTY) LTD Gauteng Tel: 011 4720586 Cape Town Tel: 021 510 1288 Email: email@example.com www.bizerba.co.za
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2017/07/07 MEAT RE VI10:50 E W AM 7
C H I O R IN O
Your partner in food safety conveyor belts Chiorino manufactures conveyor and process belts that fully comply with the latest European and international food regulations. These products are particularly recommended for HACCP systems.
he value of a company is represented not only by its size but also by the goals it sets for itself. This is the viewpoint of Malcolm Turner, managing director of Chiorino South Africa. ’The product range is customised to suit each individual customer’s needs. Confronting new challenges and hitting increasingly ambitious targets, requires synergy and collaboration between company departments, customers and suppliers. Chiorino’s philosophy is to enhance the valued contribution of all stakeholders,’ Turner enthuses. HP belts offer increased resistance to high temperatures compared to traditional polyurethane belts. They maintain their characteristics even at the lower temperatures. They also offer excellent resistance to chemical agents, fats and aggressive oils, including palm and coconut oil.
Resistance to abrasive cleaning systems Thanks to the high resistance to hydrolysis, HP belts don’t deteriorate. Users can benefit from the belts long service life and significant cost reduction. Compared to modular belts, HP belts offer considerable water, time and energy savings. High hygiene levels are also assured since most food scraps are easily removed during the cleaning and sanitisation processes. ‘We offer a comprehensive range of high performance food belts, HP belts and HP compact drive, for processing of meat, fish and poultry throughout the production chain. The careful selection of raw materials, the constant adjustment by the research and development department to the legislative developments in food safety, the strict controls throughout the production process (good manufacturing practices) guarantee total food compliance of Chiorino belts,’ Turner notes.
Key features of Chiorino belts: • Excellent resistance to cuts and abrasions • Superior resistance to most aggressive fats and oils • No edge fray • High flexibility • Resistance to high temperatures. Declarations of compliance as prescribed by law are available for every Chiorino food belt. Customers are certain to use materials that fully comply with the HACCP system. ‘Our aspiration is to be a dynamic company that is constantly evolving. We also aim to be a reliable partner whose mission is total customer satisfaction. Innovative prospects, winning entrepreneurial choices and a top level production division have made Chiorino a leader in the production of conveyor and transmission belts,’ Turner concludes. • Chiorino – www.chiorino.com
Conveyor and process belts for meat, poultry and seafood
You partner for food safety
Chiorino manufactures conveyor and process belts that full comply with the latest European and International Food Regulations, and are particularly recommended for HACCP systems with Certified Food Compliance. Key features: Excellent resistance to cut and abrasion Superior resistance to most aggressive fats and oils No edge tray Very high flexibility Extraordinary Resistance to Cleaning Systems Thanks to the high resistance to hydrolysis, HP belts and HP ‘Compact Drive’ belts do not undergo deterioration due to the “Clean-In Place” washing and sanitization processes with warm water, steam, foam and aggressive detergents. The user can benefit from the belt’s long service life and significant costs reduction. Chiorino HP belts are at the forefront of hygiene and food safety with total compliance of the HACCP system.
Johannesburg | T: +27 (0)11 397 1268 | firstname.lastname@example.org Cape Town | T: +27 (0)21 510 1361 | email@example.com Durban | T: +27 (0)31 792 5500 | firstname.lastname@example.org www.chiorino.com
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M AT R I X S O F T WA RE
– from ingredients to retail shelves Matrix Software offers two custom manufacturing software solutions for most processing and manufacturing plants in the food, beverage and meat industries.
randed as Meat Matrix and Food Matrix, the technology is a must-have solution for any industry where stock control, yield management, traceability, productivity and cost margins are a necessity. The software is developed in South Africa specifically for the African market, thereby giving the benefit of support and cost-effectiveness as opposed to expensive foreign systems. The technology is leased on a month-to-month basis. This reduces the initial up-front capital outlay - ensuring successful implementation and ongoing support. ‘Our footprint spreads across South Africa and neighbouring countries.
We count small retail outlets to huge processing plants utilising over 100 workstations on our books,’ enthuses Full operational shop floor systems for director Deon Snyman. food, bakery and meat industry ‘Our software is compatible to the latest Controls margins from all aspects mobile technology including Smartphone, namely costings, profitability, yield iPad and Android. Ultra-fast and reliable control, stock control and statistics SQL server access components, ensure encrypted data storage. It also integrates Systems linked together in one package complete with probes, scales, A label printers and – from raw ingredient to retail shelves all major scanners. It is a must for any the food industry that foryield the Meat, operation Food &inBeverage Industry Full MRP System - calculates requires better control, cost savings, outputs and recipe ingredients • Abattoir Slaughtertraceability Control and information needed to Traceability on all products that identify problems and react faster. It also • Full Meat Stock Control Systems conform to standard integrates into most financial packages • Software For Food And Meat Industry available in the market,’ Snyman concludes. • Standard costing system for all block
Benefits in a nutshell: • •
• • • •
tests and recipes.
• Full MRP & Traceability Solutions A complete
Matrix Software – www.matrixsoftware.co.za • Specialists In Meat Systems (Abattoir / Debone / Production)
for the Meat, Food & Beverage Industry
• Retail Point Of Sales Systems
• Abattoir Slaughter Control • Scales, Label Printing And Probes Solution's • Full Meat Stock Control Systems
Yield Control Systems A complete • Recipe A& complete
• Software For Food And Meat Industry
SOFTWARESOFTWARE SOLUTION •SOLUTION Mobile Systems (Smartphone / iPad / Android)) • Full MRP & Traceability Solutions for the Meat, Food & Beverage Industry
for the Meat, Food & Beverage Industry • Specialists In Meat Systems (Abattoir / Debone / Production) • Retail Point Of Sales Systems
• Abattoir Slaughter Control • Abattoir Slaughter Control
• Scales, Label Printing And Probes Solution's • Full Meat Stock Control•Systems Full Meat Stock Control Systems • Recipe & Yield Control Systems • Software For Food And•Meat Industry Software For Food And Meat Industry • Mobile Systems • Full MRP & Traceability Solutions • Full MRP & Traceability Solutions
(Smartphone / iPad / Android))
• Specialists In Meat Systems (Abattoir / Debone / Production) • Specialists In Meat Systems (Abattoir / Debone / Production) • Retail Point Of Sales Systems • Retail Point Of Sales Systems • Scales, Label Printing And ProbesLabel Solution's • Scales, Printing And Probes Solution's • Recipe & Yield Control Systems • Recipe & Yield Control Systems • Mobile Systems
(Smartphone / iPad / Android))
• Mobile Systems
(Smartphone / iPad / Android))
MATRIX MATRIX S O F T W A R E S O F T W A R E
MATRIX MATRIX S O F T W A R E
www.matrixsoftware.co.za [e] email@example.com
S O F T W A R[t]E+27 16 423 5537 • [f] +27 86 605 5406
S O F T W A R E
S O F T W A R E
[e] firstname.lastname@example.org P.O Box 24424, Vereeniging, 1941
Meat Matrix•Software (Pty) [t] +27 16 423 5537 [f] +27 86Ltd 605 5406
VAT No: 4470228604 • Registration No: 2005/000495/07 MATRIX MATRIX P.O Box 24424, Vereeniging, 1941 www.matrixsoftware.co.za Meat Matrix Software (Pty) Ltd MEAT FOOD www.matrixsoftware.co.za
S O F T W A R E
S O F T W A R E
VAT No: 4470228604 • Registration No: 2005/000495/07
S O F T W A R E
[e] email@example.com [e] firstname.lastname@example.org [t] +27 16 423 5537 • [f] +27 86 605 5406 [t] +27 16 423 5537 • [f] +27 86 605 5406 P.O Box 24424, Vereeniging, 1941 P.O Box 24424, Vereeniging, 1941
MEAT Matrix.indd 1 FOOD
Meat Matrix Software (Pty) Ltd
MEATVAT No: 4470228604 FOOD • Registration No: 2005/000495/07 Meat Matrix Software (Pty) Ltd MATRIXMATRIX VAT No: 4470228604 • Registration No: 2005/000495/07 MATRIX S O F T W A R E
S O F T W A R E
S O F T W A R E
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2017/02/28 9:18 MEAT RE VI E W AM9
D F S PR O CE SS S O LU T I O NS
Specialist solutions for the meat industry
Through its representation of world leading manufacturers, DFS Process Solutions offers turnkey solutions for primary through to further processing, including rendering and wastewater treatment. Primary processing • Baader Linco offers wall-to-wall poultry processing solutions - from live bird handling to final product dispatch. Solutions are based on a total value chain concept. Baader Linco offers the potential of advanced technology and the choice of manual, semi-automatic and fully automated plant operations. Its range of technically advanced processing equipment caters for capacities from 500 to 13 500 birds per hour. • Marel Meat (previously MPS) is a global provider of automated slaughter lines for pigs, cattle and sheep, CO2 stunning systems, cutting and deboning lines and intra-logistic systems for the food industry. Butina systems for livestock handling and blood collection and processing in slaughterhouses rounds off its portfolio. Red meat slaughter lines offer capacities from 10 to 1 400 pigs per hour and cattle slaughter lines from 10 to 150 cattle per hour. Cutting and deboning systems include turnkey solutions for primal cutting, classification and sorting, deboning and trimming, packing, palletising, internal transportation and storage. Integrated system solutions for conveyance, material handling, order picking, labelling and automatic storage and retrieval are available.
By-products rendering: • Haarslev manufactures processing equipment for the meat, pet food, fish oil, environmental protection and biofuel industries and are leaders in protein recovery systems and byproducts rendering. Animal by-products 10 MEAT RE VI E W
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are transformed into valuable proteins, minerals and oils. From simple batch cookers to continuous wet and dry rendering systems, a wide range of process equipment can be employed to suit almost all raw material conditions and final product standards. Energy saving process technologies is an important feature, as are specialist processes for pet food, high protein meal, fat recovery and blood processing. Odour control systems are an integral part of modern by-product rendering processing.
Wastewater treatment • Redox Water Technology is a global supplier of water and wastewater treatment systems and a specialist in the field of advanced water treatment equipment and techniques. It offers flotation units, a wide range of screens and biological wastewater treatment systems. Installations are suitable for primary, secondary (biological) and tertiary wastewater treatment.
Further processing • Schröder is a leading manufacturer of injectors and massagers. Technology may be used to add brine mixes, flavours and colour to meat products. The new generation of IMAX Injectors, Brimax Mixing Systems and Max Massagers are equipped with intelligent technology, which provides live process monitoring and traceability. • Steen offers skinning machines for most applications. The mid-wing tulip processor has specially been developed to create unique and trendy “tulip” wing snacks. The spare-rib cutter optimises the revenue of the thigh production by transforming the thighs into value-added snacks.
• Thieleman Food Technology is an innovative machine manufacturer for poultry breast slicing machines. It offers tailored solutions for poultry fillet processing and portioning. • Marelec Food Technologies designs and manufactures high technology portioning systems for the poultry, red meat and fish industries. Marelec Portio combines state of the art technology for creating a high precision yet economic portion cutting machine. It is suited for fresh products such as fish fillets, whole fish, meat and poultry products. • Marlen International designs and builds equipment to process meat, poultry, fish and many other products. Sold under the brand names of Marlen and Carruthers, these products have long set the standard for quality and performance in vacuum stuffing and pumping, portioning, size reduction and food handling. • Unitherm Food Systems has developed unique thermal processes for various product markets including frying, cooking (spiral ovens), grilling (flame grill and Tunnel of Fire) and product enhancement technologies such as bar-marking and infrared smoking and browning. Spiral Cookers can be used to bake, roast, steam or combination cook. The Econoline has been developed to make the automated process of pre-dusting, batter coating, crumbing and frying, accessible to small and large volume producers. The Formatic Range guarantees accurate forming and portioning and is suited to a variety of mixtures of numerous textures and consistencies. • DFS Process Solutions – www.dfs.za.com
CONTACT T: +27 (0) 87 238 1873 | E: email@example.com W: www.dfs.za.com
ALB RE C H T M AC H IN E RY
Cost-efficient two-zone cooking systems
he Stein TwinDrum 600 Spiral Oven from global food processing equipment manufacturer JBT, is now available through South African distributor, Albrecht Machinery. It is a compact and versatile two-zone cooking system, designed to process a wide range of applications. The Stein TwinDrum Oven was introduced to address the need for a machine that can cook, roast and steam-cook a wide range of applications. It maintains low running and maintenance costs. The new oven fills a gap in JBT’s portfolio for a two-zone oven, which can process higher volumes of up to four tonnes of product per hour. This new twin drum oven combines JBT’s expertise and experience in cooking technology. It features Double D’s unique airflow technology; Frigoscandia’s spiral
engineering, and thermal fluid technology from Stein, all in a compact footprint of only 9.4 by 2.9m high. This is the lowest roof height of any twin drum oven on the market. The oven’s airflow and superior heat transfer guarantees a uniform temperature and colour on every product across the belt on all forms of poultry and breaded products. It’s also versatile enough to cook burgers and patties, pork products, croquettes, seafood and ready meals. Available with eight up to 14 tiers, the Stein TwinDrum Oven can cook over 2 100kg/h chicken breast fillets (85g each), or bone-in pre-fried breaded chicken, an hour. Independent moisture and temperature controls in the dual zones mean the cooking process can be tailored to suit exact requirements.
“The oven’s airflow and superior heat transfer guarantees a uniform temperature and colour on every product across the belt on all forms of poultry and breaded products”
The Stein Twindrum 600 Spiral Oven
With a temperature capability of up to 240°C, the twin drum oven produces excellent results when roasting or steamcooking chicken and other poultry. A hot belt return through the cooker keeps the belt warm before it is washed and reloaded with product. This also improves the roasting effect. As with all JBT products, the oven is low maintenance. Its automatic cleaning and recirculation system makes it easier and less costly to clean. ‘This oven is unlike any other similar twin drum oven. The air circulation fans are at floor level, making them easier to clean. It’s also safer, as you don’t have to reach overhead fans. The oven features a unique split-level hood so there’s full access to internal heat exchangers and drum belt supports. JBT offers a wide range of steam, convection, impingement and contact cooking technologies to suit processors of all sizes. These include the Stein range of jet stream and spiral ovens, the Double D rack and high impingement linear ovens, and the Formcook range of contact and combi cookers. The Stein TwinDrum Oven can be integrated with these other JBT products to form complete in-line processing solutions, including the Frigoscandia range of proofing, chilling and freezing systems. The Stein TwinDrum Oven can be tested at JBT’s Food Technology Centre in Helsingborg, Sweden. • Albrecht Machinery - www.albrechtmachinery.co.za JBT - www.jbtfoodtech.com
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Solutions to food producers & manufactures Freezing, Chilling, Frying, Cooking, Roasting, Baking, Proofing, Searing, Steaming, Blanching, Thawing, Drying, Slicing, Dicing, Cutting, Peeling, Injecting, Breading, Battering, Coating, Filling, Multihead Weighing, Product Forming and Extruding Machines, Thermoforming Packaging Machines, Carton Erectors, Fillers and Closers, Dough processing, Pie and Bread lines, Baking Equipment
Rademaker Pie and Dough processing technology
Frigoscandia Spiral Freezers Portioning
Stein fryers & coating lines
Double D Ovens
DJM FORMING & EXTRUSION Extrusion
Cabinplant Multihead Weighers
Albrecht Machinery Carton Freezers
TEL: 0861 000 516 www.albrechtmachinery.co.za We also offer the following in-house services: •Project management •AutoCAD drawing services •Trained technical support.
•2nd hand machinery dealers •Equipment moving and refurbishing •Equipment servicing
C IBA PAC
Deliver world class food packaging solutions Cibapac offers UV and solvent-based printed flexible packaging. Up to eight colours are available on its new flexographic press. The company serves the local and export markets with a diverse range of packaging products. The range includes base and lidding, foam trays, overwrap cling film, seamless polony casings, barrier vacuum bags, barrier laminations, barrier shrink bags, vacuum skin lidding, APET base, and absorption pads or tray liners.
echnically engineered barrier products extend the shelf life of food products. The overarching quest for food packaging manufacturers supplying the protein industry is to increase barrier properties of the product, thereby increasing shelf life, but at a lower cost to the customer. Cibapac is committed to bringing world-class food packaging products to southern Africa. The company also assists in providing revolutionary and value-added packaging solutions. It is considered a leader in excellent quality solutions that may not always be the lowest cost, but delivers the correct levels of functionality in accordance with packaging specifications. Cibapac operates from a head office and flexible films factory in Cape Town, and a polystyrene factory in Alrode, Gauteng. The company has three distribution warehouses in Cape Town, Alrode and New Germany in KwaZulu-Natal. A highly trained technical sales team is based in all three distribution centres. The ability of skilled sales staff to assist customers at a moment’s notice is what sets Cibapac apart from competitors. The Cape Town and Alrode factories are BRC AA rated. BRC Global Standards is a leading safety and quality certification programme for the food packaging industry. It is the ultimate guarantee that packaging material is safe when it comes into contact with food products. All products are subject to international migration testing in accordance with BRC requirements. These tests give full assurance to customers they are buying food packaging products that adhere to stringent safety and quality protocols. Cibapac partners with global leaders in bringing the latest technology and new innovations to the African marketplace. It has established strong supplier relationships with some of the leading food packaging companies in the world such as Sudpack, Viscofan, Klockner Pentaplast and Flexopack. The company is BBBEE level four. • Cibapac – www.cibapac.com
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G E I G E R & KMLOT E ATZB RE ÜV CH I EEW R
Modern packaging solutions Geiger & Klotzbücher (G&K) is one of southern Africa’s leading suppliers of packaging material and equipment for the food processing of perishable products. It services the meat, seafood, poultry, dairy and convenience food industries, offering modern, in-house, BRC certified printing and converting facilities. The company’s main areas of expertise lies in packaging, machinery and consumables.
ith a strong focus on flexible packaging, G&K supplies the highest quality packaging materials i.e. vacuum, shrink, high-abuse bags, thermoforming films, and a broad range of artificial casings. Oxygen and liquid barriers for maximum extension of shelf life and maximum protection of valuable food products rounds off the product portfolio. The range includes Bemis, Viskase and Allfo/Allvac. Other services include: • Standard stock items and the ability to customise and print packaging in large and small volumes • Guidance through the process of conceptualising to convert a client’s packaging design idea. The provision of inhouse packaging and print design through
a reliable network of suppliers. • Assistance and advice on custom designs for specific product packaging. • In-house team of expert printers in flexo-printing methods for a multitude of packaging materials • Sourcing of a wide range of cutting-edge raw materials from different packaging leaders. G&K is a supplier of Lorenzo Barroso, Italian Pack, Inject Star and Boss Vacuum, amongst others. These brands offer equipment from small processing and packaging machines, industrial in-line processing and packaging lines and turnkey projects, backed by G&K’s well-equipped workshop, factory-trained service, maintenance engineers, spare parts management and logistics.
The company supplies Nojax peelable cellulose casings, bone guard material and clips and loops. Consumables are used in conjunction with equipment or other packaging items supplied by G&K. Viskase’s Nojax casings are a non-edible cellulose casing product. They offer an economical, automated solution for small caliber cooked and smoked sausage production. Other commodities include clips and loops required to close and seal all types of tubular shaped packaging. Bone Guard is a specific food safe wax paper, which prevents bones and other sharp objects from piercing a normal vacuum/ shrink bag. All systems are available for small, medium and large enterprises. • Geiger & Klotzbücher – www.g-k.co.za
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B LU E KE Y S E ID O R
Technology equals streamlined production and profits Since the start of the business back in the 1970s, Ramburg Beef has been through many changes. These include the deregulation of the meat industry in the 1980s, ownership changes and drastic technological developments.
n order to outsmart and stay ahead of the competition, Ramburg Beef needed to embrace change, not resist it. This included researching technology-based systems to improve production efficiency and financial management. Other identified challenges that could be answered through business intelligence software are a lack of traceability, real-time insight into workstation output and inefficient workstation tracking. According to Clyde Langenberg, financial manager of Ramburg Beef, ‘There were three areas we wanted to address to take our business to the next level. Traceability of stock (from feedlot to retailer), improved access to information and a fully integrated production, sales and accounting system.’ No traceability of production and sales systems meant management was unable to gain accurate and real-time data to make informed business decisions. Manual integration and spreadsheets between the company and the software also took up valuable manpower and opened the door for human error. This technological transformation came in the form of SAP Business One – a product developed by SAP specifically for the needs 16 MEAT RE VI E W
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and requirements of SMEs, and implemented by Bluekey Seidor South Africa. Improved stock management, full financial integration, complete stock/sales traceability, reduced requirement for manual inputs, and real-time reporting were some of the benefits experienced by Ramburg Beef. ‘When looking at the cost implications of not having these processes in place, it quickly became clear we made the correct decision. The way we see it is better control equals improved productivity resulting in increased sales,’ Langenberg notes. Converting to the SAP Business One solution was a challenge for Ramburg Beef as there was a complete mind-shift that needed to happen. There were also hardware constraints that, once implemented, put them on par with major global brands. Bluekey Seidor worked alongside Ramburg to provide solutions to the challenges it faced. Langenberg concludes, ‘SAP Business
ABOUT BLUEKEY SEIDOR Bluekey Seidor is rated as the number one, fastest growing SAP Business One Partner in Africa, specialising in the implementation, consulting, support and extension of SAP Business One enterprise resource planning. It also forms part of the global network of its parent company Seidor, one of the world’s largest and most successful SAP Business One partners. Did you know? Bluekey Seidor is an associate member of the RMAA, and the SAP Business One Abattoir Solution that it offers successfully meets the demands of growing abattoirs.
One and Ramburg Beef have a mutually beneficial future where we have provided the red meat abattoir market with a “better” integrated system and groundbreaking access to information.’ The return on investment is measured by the speed and precision of the production process, which protects margins. • Bluekey Seidor – www.bluekey.co.za
Technology-based systems improve production efficiency and financial management
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WHICH BUSINESS WOULD YOU Lll<E TO BE?
At Bluekey Seidor we protect your profit margins and streamline production processes by designing, implementing and supporting end-to-end integrated business solutions for abattoirs.
Bluekey Seidor is an Associate Member of the RMAA & provides an SAP Business One Abattoir Solution that caters for key processes that are specific to the abattoir industry, such as Financial Management, Slaughter Planning, Grading, Supplier Account Processing, Billing, Transfers, Deboning, wholesale, Point of Sale and operational reporting. Our system allows for the full automation of business processes, detailed, real-time and configurable reporting, improved security through approvals and alerts, integration with current platforms - meaning there is no manual processes or syncing between platforms, and accurate, reliable stock management.
Contact us to see how we can protect your margins & streamline your production: www.bluekey.eo.za/abattoirs
080-bluekey or firstname.lastname@example.org Johannesburg I Cape Town I Durban I Nairobi I Dar es Saleem I Port Louis
RE N L AW
Sharp tooling makes its mark
Renlaw was established in 1985 by Swiss toolmaker, Walter Brunner. The company is now run by his son Mikko. In the past five years, Renlaw has become one of Africa’s leading manufacturers of precision cutting tools for the food processing and packaging industries.
n 2012 Renlaw realised that the only way to compete globally was to design and develop its own range of computer controlled (CNC) production machinery. ‘We have successfully built five of our own CNC machines, and several more machines are in production,’ Mikko Brunner enthuses. The investment in technology has given Renlaw an edge over its opposition, allowing the company to produce cutting tools of superior quality, while keeping prices competitive.’ To ensure that blade quality remains consistent, Renlaw imports all of its knife steel directly from Germany. It also enforces strict quality control procedures during production. ‘Our customers are aware of our focus on quality. When they purchase our products, they are getting a value-adding item that can save money by reducing downtime and yield loss. ‘Steels are selected for their unique
PRODUCTS ON OFFER Renlaw supplies bowl-chopper, derinder, membraning, slicer and dicer, circular, straight-edged and profiled blades for the food processing industries. For the packaging industry it offers toothed and scalloped VFFS blades, zig zag blades and anvils, tray-form blades, crush-cut blades, crown-toothed punches, precision punches and dies and corrugated board cutters.
Range of blades for the food processing industry
application. Few people realise just how important this is. High-grade Martensitic stainless steels, commonly used in quality tooling, can potentially crack if used to process foods at temperatures below -20°C. These temperatures require an alloy with nickel to improve its sub-zero toughness,’ Brunner explains. A focus area of Renlaw is the manufacture of poultry processing blades, which are sold locally and abroad. These blades have seen a surge in demand from
LATEST NEWS Renlaw is proud to announce the purchase of a new Kent KGR-600 CNC surface grinder. The machine was purchased to keep up with the rapid increase in demand for bowl-chopper and poultry blades, which are proving very competitive on the local market. The machine balances its own grinding wheel and has fully automated dressing and grinding cycles, offering superior surface-finishes and achievable tolerances of 0.005mm or less.
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southern Africa and South America. Renlaw has a long-standing partnership with Lutz Blades in Germany, offering the highest quality derinder and membraning blades to the meat-processing industry. ‘We find there are two broad categories of customers using these blades; customers who change blades at the start of each shift and customers who use their blades until their edges start to dull. The first type of customer never reaches the end of the blade’s life and buys the cheapest blades to cut costs. Our blades show their obvious advantage to the second type of customer, offering extended blade life and reducing the loss of production due to blade changing. ‘A big challenge for our customers is the lack of stock-on-demand and poor response times offered by our competition. Modern lean-manufacturing practices mean many original equipment manufacturers and blade producers no longer keep stock. It is quite normal for customers to wait for 10 to 15 weeks to get blades from overseas suppliers. Renlaw offers to keep strategic stock on behalf of key customers. We work hard at keeping production lead-times to a minimum. Our separate short-cut department focuses only on expediting production-runs to help our customers during stoppages,’ Brunner concludes. • Renlaw – www.renlaw.co.za
+27 (0)21 7017917 email@example.com
Broad range of application?
Sharper, More Durable, Less downtime !
You decide â€“ improve your cutting, increase your benefit. Lutz have been making blades and cutters in Germany since 1922. From razor-sharp blades for extremely fine cutting jobs to robust blades for impact and pressure-cutting actions. Together with our customers we define all the relevant parameters to ensure that individual requirements are met â€“ providing superior performance and improved service lifetimes.
E U S S I H C L AUN EVIE
Journal for meat industry professionals
Welcome to the very first edition of Meat Review. The publication is aimed at providing specialist editorial for processors in the red meat...