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Meeting the needs of meat

03 June 2019

When it comes to cutting and slicing, a particular area of interest and development for Interfood Technology currently is in the meat industry – in particular the slicing of bacon. One of the most difficult challenges in terms of slicing is high capacity bacon processing. 

For this Interfood can offer the Textor TS-700 and TS-750 slicers, which are both geared towards fast changeover and hygiene to ensure maximum up-time and operational efficiency in machines built to withstand the demands of high capacity bacon processing. The machines can be supplied as application-specific for either retail or bulk production or, if required, as flexible lines to carry out a combination of both tasks. For bulk bacon applications, a capacity of up to 4,000kg/hr is possible in a compact footprint.

The Textor machines are able to slice two products simultaneously, a significant advantage in applications where high capacity production is a requirement. 

Interfood is the UK representative for the Weber range of slicers, with Textor a brand within the Weber product range. Textor slicers are said to offer advantages in terms of cost and simplicity of build, with tests demonstrating that they match the performance of the industry-proven Weber 904 series twin log retail bacon slicers. For lower capacity retail and high-quality premium bacon lines, the Weber 804 and 604 series machines offer the ideal solution, with either Involute or round blade systems optimised to the product operating in a single log format. 

Also manufactured by Weber and available from Interfood is the ASB 560/770 meat stripper/loin splitter which can be integrated for in-line processing or operated as a stand-alone machine. With a capacity of over 900 pieces per hour, the equipment’s hygienic design offers easy cleaning and maintenance. It also offers variable cutting widths for splitting centre loin specifications (or other meat splitting applications), with a simple conversion to enable strip cutting of meats to specific widths. 

In addition to the equipment available from Interfood’s Slicing Division, there are also developments available in cutting and slicing from the Preparation Division, including the Alco ACB cordon-bleu-slicer. This provides the capability to produce many products from a range of raw materials which require continuous slicing from the side, including cordon-bleu, Kiev cutlets, butterfly steaks and grill pockets. Stationary knives cut into the products as they pass along two tracks, guided by an upper and lower belt. Different blade settings also allow the product to be split into two halves (a split cut), with very small weight deviations between the upper and lower portions. Easy cleaning is ensured through the ACB’s quick tensioning belt system and all stainless steel and food-safe plastics construction.

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