Precise Meat Portioning Requires Short Cycle Times

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Meat portioning machines must be super-fast and super-accurate while maintaining total cleanliness. As seen in large meat processing plants in Germany, fresh red meat classics like cutlets, schnitzel, minute steaks, goulash and roulades are produced every day. Since these foods only stay fresh for about a week, this whitepaper demonstrates why fast processing, highly accurate weight-based portioning, and a high degree of flexibility are always of the essence.

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