Packaging of Long Slicing Logs in Switzerland

Starting situation:

Our customer is a renowned Swiss company for meat, sausages and cold cuts that was founded in the early 20th century. The brand has always stood for outstanding quality. The top secret recipes have been transmitted from generation to generation and are still often done by hand after 100 years. For about nine weeks, the meat pieces mature into a truly one-of-kind delicacy. Smoked over the finest fir woods and under the watchful eye of the master butchers, they finally get their mild and wholesome smoky aroma. Among other things, our customer produces sausage logs that will be sliced later.

Challenges:

As part of the optimization of their slicing logs, the company wants to produce longer logs. The reason is that with longer logs, there are relatively fewer cut-offs at the beginning and end of the logs. In addition, the process of “maturing in the packaging,” which is common for ham and salami logs, will become more profitable.

The new slicing logs are up to 1,000 mm of length and move at a right angle to the longitudinal axis so they’re capable of vacuuming more logs at one go. None of the machines on the market are able to process these products without sacrificing the second sealing bar. Since other products are processed at the company, this would result in a great loss of output.

Our solution:

Owing to its wide range of models, SUPERVAC offers just the right solution with the GK872B. The distance between the bars is ideal for taking up the new, long logs. This way the customer can produce greater quantities. Subsequently the shrink bags with the products are shrunk in the Supervac shrink tunnel.