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DEBONING/FURTHER PROCESSING

We have more than 20 years of experience in the slaughter and food industry where we have helped companies optimizing their facilities.

We can assist with cutting procedures, product development, calculations, optimized working procedures, staff training, consultancy, etc.

skinke– Audit of existing deboning
– Yield and standard optimization
– Quality, optimization and setting standards
– Deboning, trimming quality and standardization
– Cooling losses
– Product development for different countries
– Hygiene
– Training of staff and management
– Audit of existing processes
– Operation optimization: Yield and quality
– Process and recipe optimization
– Temperature
– Additive selection
– Cooking, smoking and drying,
– Customer hygiene requirements
– HACCP