Sausage cured and smoked meat production
The Department where our products acquire their final shape is outfitted with equipment for modern mass production of fine and medium ground sausages and smoked meat products as well as all types of hams. We have Cutters manufactured by: TETRA LAVAL FOOD, SEYDELMANN K504, STEPHAN MHD 40, SEYDELMANN KK 250 with a capacity of 750 l - 500 l; Meat grinders manufactured by KRÄMER - GREBE; Ice makers and chippers manufactured by MAJA and WEBER; Vacuum mixer (KRÄMER - GREBE) with a batch capacity of 5000 l. In ham production we use traditional methods, applicators and packing machines manufactured by MULTIVAC (two lines for pickled ham production).
We also have equipment for fast and top-quality production of wieners and all types of sausages (KARL SCHNELL and VEMAG stuffers) in natural animal intestine casings and man-made casings. Clipping machines, hanging machines and other auxiliary equipment additionally increase the production capacity.
Part of the production department are the rooms where boiled products such as head cheese and other delicatessen are made. We have eight boiling pots (NOWICKI KWE 500) and VOSS autoclaves. This special production, supplementing our basic product range, allows us to offer our customers a complete assortment of meat products.
The description of our production process would not be complete without information about auxiliary equipment such as: the STORK-TITAN oil fryer and pasteurizer allowing the extension of shelf-life without the use of preservatives.