lntegrated systems for Efficient poultry stunners perfect

tlonsfor
lntegrated systemsfor
perfect poultry processing
Lutetia manufacturesequipment for
many applicationsthroughout the
global meat, poultry and seafood
industries.Lutetia systemsintegrate
perfectly with factories producing
marinated,formed, coated,cooked,
smoked,dried or slicedproducts.
Lutetia massagersare extremely
robust and reliable.Very flexible,
they are capableof a wide range of
operations- aloneor in combination - includingmarinating,brining
cryogenics,cryo-coating and their
latest patented process, PRO-activation.
Dynamic vacuum-steamdefrosting
(Lutetia patent) reduces time to 4-8
hours with up to 6% yield gain.The
massagersare supported by process
control and data capture systemsto
supervisethe equipmentand main-
Efficientpoultry stunners
prevent carcasedamage
tain optimal process and hygiene
conditions.
Their new injectors are versatile
and can be adaptedto whole poultry iniection.The ergonomics,
hygienicdesign and performance are
classleading.Tenderisingand/or a
rotating-knife lacerator, makes the
Lutetiainiector idealfor use in poultry products manufacture.
Protein Innovation International Ltd,
owned by Stephen Flack,is the officialagentfor the Simmonsworld
renowned poultry stunners,killer,
and electricalstimulationeguipment
for the UK, EU and Asia. Simmons
equipmentis installedin poultry factories all over the world.
The SimmonsSK-5 Killer is the
most efficient automatic poultry
killer available.Restrainingrollers
and the bicyclewheel convey,and
keep the birds head and neck in
placefor cutting.This eliminatesany
birds beingmissed,and givesa fullventral cut, cutting both carotid
arteries,and both jugularveins
improvingbleedtime, and lessblood
spotting.Ïhe SimmonsSK-5 Killer is
the most widelv usedfor halal
Lutetia manufacturesEasyVac,an
slaughterrequirements.
inJinethermoformingmachinefor
Simmonsstunnersare not a water
productscooked-in-{inal-packaging. bath. They have a direct contacr
Lutetia cookers are designedfor
stun surfaceto conductcurrent
cooking, pasteurising(cook-in-finalthrough the bird's head and body to
pack), roasting, drying and smoking
all productstraditionallyor with liquid smoke.Capaciry,yield,quality,
productiviry and reliability are key
factorsin producingaddedvalue
foods effectivelv.
I [email protected]
a ground shackle,and use the
patented combination of high frequencypulseddirect current, and
low frequency alternatingcurrent.
This combinationgivesa very thorough stun,whilst preventingdamage
causedby standardAC stunning
methods.
The SimmonsES-s100electrical
stimulator removes the need to
mature the carcasefor deboning.
This reducesstock holdingand
improves working capital to the
business.
B stephen.flack@btconnectcom
HiShyield, consistent
quality and fast cooking
Wide range of blenders
for poultry meat
For over 30 yearslozzellihavemanufactured
blenders
for processing
emulsions
andfinepastes,
whichare
oftena stageof poultryprocessing
for funher producingsausages
or
anyotherproductconsisting
of
Poultrymeat.
lozzelliisableto
delivera wide rangeof
blenders
from300up
to 5,000litre bowl
capacityallfeaturing
non-interlocking
paddleor spiralribbon shafu
and frontal discharge through
two pneumatic
driven outlet
flaps.
Other equipmentis also
availableon request,includingvacuum or COz executions,200-litre
trolley column loader,PLC elec-
t6
tronic drive trough Siemens'components,weighingcells,variablespeed
and water dosing.
Furthermore,300 litre machines
may also be manufactured
with the exclusive
^)
J
lozelli hydraulic
)
lifting system eas.l ing both product
inlet and download at the
required height.
Every machine
has a strong execution equipped
with lozzelli's
stainlessreduction unit featuring bronze
gears and stainlesssteel worm drive
for each mixing shaft, providing a
safewarranty ofgreat reliability and
long lastingperformance.
I [email protected]
t\
With its revolutionarydouble-spiral
cookingzones,the CFSCookStar
was initiallyintroducedin 1993.The
new generation CFSCookStar is
enhancedwith maior improvements
that deliverhigheryield,consistent
product quality(includingcolour)
and shorter cooking
times than its predeWith this machine,
meat processors
havethe opporincreasetheir
marginsand
stay competitive
in today's tough
economicclimate.
lmproved
airflow design
and better efticiency are the ingredientsfor optimisedcookingflexibilityto produce
the most attractive and tasty cooked
products. Yield is increasedby up to
4% and productioncapacityby up to
30% and all is possiblewith up to
| 0% lessenergy usage.
ïhank to better accessto the
machine'sinterior and an improved
Clean-ln-Place
(ClP) system,the
cleaningcycleis l5-30% shorter with
reduced water and chemical usage.
It gives meat processors the
oppoftunity to reducethe cost per
kilogram of cooked product.
ïhe new generation multizone CFS
CookStar
Turbo adds
impingement
technologl to
all the benefits of the
new
CookStar.
This
patented technology
combines horizontal airflow with
vertical impingement at the right
point in the process.
This increasesthe number and
flexibility of applications,speeds up
cooking and creates a crispy product
with an even higheryield.
I [email protected]
International
MeatTopics-
Volume3 Number 2