Meat products industry

Meat conservation

The cooling cycle all the way to the end consumer is of great importance in this industry; cold chain integrity ensures the quality and health of the product. The cooling systems among others uses NH3 ammonia as refrigerant for systems such as cold rooms for perishables conservation like meat, fish, eggs or fruit are essential. Cold produced is key in the prevention of lots of problems related to the presence of pathogens in food.

When using NH3 ammonia, certain considerations must be taken into account since it is a toxic inhaling gas, corrosive for each body part and liquid splatters can cause severe burns.

Sausage making

Sausages are made by grinding different types of meat and mixing the ground protein with various ingredients and water. The resulting mix is then packed into different presentations for the consumer.

During this process we are able to find different applications to get to the desired quality. Depending on the type of product, precise control and dosage of all ingredients needed are necessary according to the presentation that will reach the consumer.

Cooking and smoke

Sausages and different cold meat go through a cooking process and depending on the final characteristic also trough a smoking process, these processes need standardized control of temperature to comply with quality parameters.

Oven temperature control is an essential part of the process, since this guarantees the right cooking of the product, this also guarantees the same quality at the end of the process.

Regarding effciency, gas consumption measurement is essential to have the necessary information about the oven’s efficiency, as well as right maintenance planning.

Safety also plays an important part where gas leak detection alarm systems must be included that will be able to present and avoid any accident in advance.