Development of cutting room installations
The modern food industry employs the most advanced technology throughout all its processes. The study and development of cutting room installations is a crucial element for the sector. Below we will find out what aspects must be taken into account when implementing them and what competitive difference the best ones can offer.
Factors to consider in a cutting room facility
Determining the animal species to be butchered
The type of animal species to be worked with defines the final products to be obtained. Therefore, the first step when deciding what type of installation to set up is to differentiate whether to work with pork, beef or sheep meat, the three most common.
The production capacity of the cutting plant
First of all, it is essential to specify the volume of production, which can be basic, medium or large.
- Pig production: basic (up to 50 pigs/hour), medium (up to 120 pigs/hour), large (up to 600 pigs/hour).
- Productions for cattle: basic (up to 10 cows/hour), medium (up to 20 cows/hour), large (up to 50 cows/hour).
The production capacity also has a direct impact on the health regulations that the installation must comply with.
Definition of the structure and level of automation
With regard to the definition of the structure, in order to decide what the characteristics of the installations will be, it must be taken into account whether it is a new installation or whether the existing installation is to be updated, or even adapted to current regulatory criteria. Due to the defining structure of the installations according to the dimensions of the available space.
As far as automation is concerned, the extent to which process automation is to be used, e.g. on conveyor belts, must be considered.
Study and development of tailor-made cutting room installations.
Roser Group, with the manufacturing industrial hygiene equipment, develops integral process engineering and builds installations for the food industry, especially aimed at the food processing of pigs, cattle and sheep. The company studies the requirements, the level of productivity that can be achieved and the particular characteristics of the installations, in order to offer a solution adapted to the best production performance.
Each project is adapted to the needs of the client, considering the production of the plant (pigs/hour, cows/hour, etc.), the plan of the building where the installation is to be installed and, finally, the description of the work process itself.
Roser Group specializes in the manufacture and supply of hygiene machinery and equipment for the food sector, especially the meat sector, and is backed by more than 60 years of experience manufacturing top quality equipment with maximum guarantees. All of this, complying at all times with all international standards. Our innovative vision is constant, investing a large part of our resources in improving and modernizing our machines and equipment. The materials we use are of the highest quality and durability, complying with current regulations on food safety and hygiene and in response to the high demands of the market.
The pre-sales advice and after-sales technical service offered by Roser Group to its customers is carried out by highly trained and qualified professionals. On the other hand, the international vocation and commitment of the company has led Roser Group to be present, with subsidiaries and branches, in the five continents.