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petfood pro 2/2021

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  • Harnischcom
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  • Processing
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  • Sausage
  • Pets
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processing Success Factors for the Efficient Production of Sausages and Sausage Products The range of pet food is comprehensive and versatile: nevertheless, the classic products of sausages and sausage products continue to enjoy a considerable share of popularity among buyers, especially in the area of dog food. Smallcaliber products are particularly suitable as snacks. One clipped sausage in an artificial casing is usually considered a portion. The variety of sausages and sausage products has increased considerably in recent years. Not only the recipes, but also the presentation and skins provide ample scope for new products. The efficient production of classic sausage products as well as innovative trend products is described below. Taking a closer look at developments in the pet food market (here, especially for dogs and cats), we can see that the trend towards products with a functional aspect continues apace, in Europe as well as worldwide. Functional factors such as skins and casings are important to around 72 % of buyers. Above all, this concerns the sausage product segment. Sausages are steadfastly maintaining their place among the classic pet foods. The range of sausage and sausage-shaped products has grown significantly in recent years. Handtmann system technology enables the production of sausage and sausage-shaped products, from smallscale production to a fully-automatic process. A choice of standard casing types is available, including natural casing, collagen and artificial casing or a vegetable alginate casing. The alginate casing can be customized in terms of its thickness, its color and its taste. This creates new opportunities for developing, designing and marketing innovative pet food products Production methods for sausage products Sausage products for dogs are primarily manufactured in the form of mini sausages or clipped sticks. Different production Sausage and sausage-shaped products methods can be used, depending on the product and the sausage casing. Here, Handtmann technology distinguishes between the following categories: 1. Clipped sausage products in artificial casing 2. Linked, hung or cut sausage products in natural, collagen or artificial casing 3. Linked, hung or cut sausage products in vegetable alginate casing Filled, portioned and clipped sausage products Handtmann vacuum fillers with varying performance characteristics form the basis of this production method. Whether firm or soft, fluid or chunky, all products can be processed. The vacuum fillers can be flexibly combined with automatic clippers from all manufacturers. Portion sizes ranging from a few grams in small calibers to several kilograms can be produced. For industrial high-output production, Handtmann has developed the Intelligent Filler Clipper (IFC) interface. Multifunctional VF 800 series vacuum fillers provide the basis for this. They function as an intelligent portioning and control module with an effective interface for signal exchange with a Poly-clip clipper. The IFC interface adds an Ethernet data coupling to the standard sequence control of the production process via reciprocal signals. This facilitates real time communication between the machines. Product and filling settings are automatically transferred between the filling machine and the clipper and status information is exchanged. This makes operating the system considerably easier. After the product data has been entered in the clipper, the VF 800 automatically calculates the optimum filling and portioning parameters. They are transferred to the clipper where the basic data for safely starting the filling process is calculated. If the operator changes the filling output while the system is running the overall process is automatically adapted. In addition to simplified operation and increased process reliability, the intelligent networking of the machines also leads to less wear and an up to 10 % increase in portioning capacity. Another positive side effect of synchronization is the associated low noise level of the filling process. 30 Technology & Marketing

processing Clipped sausage product Product example – clipped sausage in casing In the production of clipped sausage, outputs of up to approx. 2,800 kg/h and a portion size of 800 g are possible. In the process, the sausages are filled in a gathered artificial casing and subsequently clipped. With a caliber of 60 mm, this results in a product length of around 300 mm. Sausage products in natural, artificial or collagen casing Depending on the size of the operation and production volumes, sausages in natural, artificial and peel-off casings can be produced using manual to fully automatic solutions. The Handtmann VF 608 plus and VF 610 plus vacuum fillers are ideal for smaller operations and start-ups. The sausage meat is portioned accurate to the gram into natural, artificial or collagen casing. The subsequent linking can be performed manually or assisted by a casing holding device. Handtmann AL systems enable semi-automatic and fully automatic production in medium-sized and industrial operations. The systems have a modular design and consist of a vacuum filler and a linking line. They enable precise and automatic linking with the subsequent hanging or cutting of products. Casing changes can be Linked and hung sausage products performed manually, semi-automatically or fully automatically through slug feed via casing magazines Sausage production using the example of the PVLH 228 plus AL system The semi-automatic Handtmann PVLH 228 plus AL system (linking and hanging line) is suitable for the economically efficient production of sausages in natural, collagen or artificial casing. Production outputs of up to 2,000 portions per minute are possible when portioning and linking sausages. The PVLH 228 plus AL system features a linking line with a revolving head and two nozzles. This enables fast casing change times of less than two seconds. The AL systems deliver products that are accurate to the gram and of equal length. Product example – mini sausages Mini sausages in collagen casing can, for example, be produced using a system solution comprising a Handtmann vacuum filler (e.g. VF 838 S3) and a PVLH 246 linking and hanging line. With the PVLH 246, collagen casings can be spooled fully automatically onto the linking nozzle via a casing magazine. The automatic production process includes process steps such as portioning, linking by means of voiding and the hanging of sausages on the hanging unit of the PVLH 246. Production outputs of up to 900 kg/h are possible with the following product parameters: Collagen casing (gathered slug), casing length per slug: 21.3 m, portion size: 12 g, caliber: 20 mm, portion length: 40 mm. Sausage products in alginate casing Sausage products in alginate casing can be produced using Handtmann ConPro technology. The products are co-extruded into a purely vegetable alginate casing in a continuous production process. Alginate is a long-chain carbohydrate, which is extracted from brown algae. Alginate gels can be produced across a wide range of temperatures and pH levels, they are insoluble in water, heatstable and can therefore be blanched, smoked and dried. They are thus ideal for producing edible sausage casing. With the ConPro system, Handtmann has developed the technical basis needed for this. It facilitates the continuous production of a sausage strand encased in alginate gel. It essentially comprises two vacuum filling machines which are connected with each other via a coextrusion head. One of the two vacuum fillers, the master machine, pumps the filling product that the sausage strand is produced from. The slave machine transports the alginate paste which subsequently forms the sausage casing. The sausage strand can then either be cut or linked into individual sausages. The sausages produced can be transported to downstream process steps, such as maturing and drying or blanching and smoking. Depending on the production volumes and the required end product, Handtmann offers two different ConPro systems. On the one hand, the conventional ConPro system can be used to produce cut sausages. The co-extruded sausage strand is cut into individual portions by means of a separating device. The ends of the products can either be cut straight or also be shaped during the cutting process, thus creating rounded sausage ends. On the other hand, it is also possible to transfer the products in pairs or in endless strings to the hanging unit, so that the products can be transferred to downstream process Issue 2 2021 31

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