http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/RSS.ashxCarnitech News PagesWed, 16 Nov 2011 08:56:43 +0100http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=1http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=1No. 19 | September 2006 CARNITECH NEWS Pace boning line for Swedish Meats .2 Carnitech Salmon boosts synergy .4 Complete systems in hygienic design .6 Magazine for automatic case erector . 102011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=2http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=2Carnitech News | No. 19 | September 2006 Successful upgrade of deboning system Traditional table boning has been replaced by the newer and more efficient pace boning concept at Swedish Meats, Kristiansstad. Pork fore-ends are now deboned systematically Increased capacity and smoother production flow with Carnitech pace boning lines “Upgrading free,” Swedish says work-study has Kim manager meat been Lyngby for problemLarsen, giant group. the that the new lines have delivered capacity increases in terms of area unit and per man: “Pace boning requires far less space than table boning. The upgrade has given us 40% more work stations on the same area, and if we installed an extra double line, we could increase capacity by a further 50%. We are now able to make better use of the space we have, plus we’ve achieved a productive periods, because the use of single-man agreements makes it impossible to create a continuous product intake. processing “Installation was done in a single weekend, so our target of getting production time achieved.” going again to could usual be Monday morning INCREASED PRODUCTIVITY AND IMPROVED ERGONOMICS Production individual manager boners Kenneth also Persrisen. son reports that the productivity of has “Firstly, boning is faster and more efficient when done on a line, and the boners each have a specialised function. Secondly, integration of CONTINUOUS EFFICIENCY And according to Larsen, this was not the only target fulfilled by the upgrade; as he goes on to explain 2 smoother production flow. It’s a big advantage – not least in packing where there could be too many un-2011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=3http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=3Integration of tools on the line increases each deboner’s productivity. Shown here is the shoulder blade extractor FA C T: Carnitech and Swedish Meats – the biggest meat processing group in Sweden – have worked together for a number of years. The last major joint project was modernisation of the deboning system, which the recent upgrade from table boning to pace boning has now made even more efficient. UNIFORM QUALITY The rapid throughput time per product on the pace boning lines contributes to greater food safety, as the deboned products can quickly be returned to the cold store. “The quality of our fore-ends has generally become “In even better,” to says faster Persson. addition NEW CONCEPT IN SWEDEN Pace boning is relatively new in Sweden, and Swedish Meats is currently the only company to have introduced it, but there is general agreement that the concept has a future. Kim Lyngby Larsen says that it has been easy to introduce into their production, as they already used the tray system. “One of our criteria to Carnitech was the re-use of existing materials as much as possible, isfied including the conveyor belts. solution This succeeded and we are fully satwith functional we invested in and the collaboration we have enjoyed with Carnitech. throughput, we get greater uniform quality. The likelihood of fore-ends being as uniform as possible is much increased when each deboner works in exactly the same way every shoulder blade extractors, wizard- time. Our online food safety checks have also become much more efficient, as the controller can more easily identify where any errors in the process are occurring, which means we can react instantly,” Persson says. knives for trimming and derinding machine have increased productivity considerably,” he says and points out that such machinery is also an investment in the working environment, as deboning puts a lot of strain on wrists and extracting the shoulder blade puts strain on the shoulders and underarm. THE BEST OF BOTH WORLDS “We now have extremely flexible production, and to supplement the new pace boning lines, we decided to keep one line with one-man tables. This allows us to further process the products if customers have special requirements and in busy periods with lots of products in the cold store it functions as a buffer station, on which extra men can be deployed to do the same work as on the pace boning lines. Thanks to successful integration of new and existing, the products can be transported directly from the new lines to one-man tables,” he says. Each deboner’s specialised function gives greater uniform quality 32011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=4http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=4Carnitech News | No. 19 | September 2006 Managing director Lars Jøker and sales manager Knud Nielsen Carnitech Salmon boosts synergy Lars Jøker, managing director of the new the all Carnitech advantages salmon-related Salmon, of says that under concentrating The splitting of Carnitech’s salmon division and integration of CP Food Machinery and Geba in a new joint division means greater synergy for the Carnitech group terested in remaining an attractive supplier to our customers.” reputation for professionalism in the industry ment equipment beof very quickly. Things market the have shares Carnimoved very fast with the establish- activities A SUCCESS STORY “Salmon processing came part of Carnitech’s commercial strategy in 1996, with the development of a new type of filleting machine. Based on this machine – which was on the market two years later – the division built up a name and favourable division one roof and in one organisation are manifold: “What we are primarily seeking to achieve is reinforcement of our already strong market position. We are one of the leading suppliers for the salmon processing industry and are of course very in4 and now we have become an independent within tech Group with our own sales and development departments. We have extensive competencies in the field, and our product range is broad and extensive. But competencies can be2011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=5http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=5One of the machines exhibited at this year’s seminar was a prototype for a totally new deheading system with automatic feed-in to the filet machine. The system can remove both head and tail with high precision, reducing the need for manual trimming, resulting in neat filleting. strengthened and product ranges extended, which is exactly what we believe will happen when group synergy is further reinforced,” says Jøker. nitech, and Geba, CP Food Machinery made other times to take part in test-runs of Carnitech Salmon equipment. “We have installed modern test facilities and encourage customers to bring in their own fish products, so that we can ensure the best possible match between machine and raw material. There are meeting and office facilities linked to the test facilities for the use of customers whilst testing is taking place,” concludes Jøker. Marel machines, which the group synergy highly visible and real for customers,” says Jøker. MODERN TEST FACILITIES Jøker stresses that customers really appreciate the the annual seminar, on show. where they can compare notes and evaluate equipment The seminar is intended as an extra service, as is the chance to come in at ADDED-VALUE FOR CUSTOMERS Jøker goes on to explain that Carnitech Salmon will soon be able to use considerably more resources on product development, and that this is probably the biggest benefit that customers will be able to feel directly. Greater synergy also means that the new division is well-equipped to supply total solutions to a greater degree. “With all our resources gathered in one place, our working procedures have become smoother and faster, and collaboration much more effective. We want to provide added-value to our customers, and are delighted that we can now offer them even more competent consultancy and correspondingly high service level,” states Jøker. VISIBLE SYNERGY Earlier mon’s in the year, Carnitech Salcustomers and distributors were given the chance to come and see the new premises in Nørresundby, held Denmark, its when the company seminar. annual salmon Over 100 delegates from 20 different countries gathered to inspect the latest equipment, and see live demonstrations of selected machines and lines. “This was the fourth time we’ve held this event, and it’s always been a great success. This time, we were of course able to present CarEvaluation of equipment and note-comparing at the annual salmon seminar 52011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=6http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=6Carnitech News | No. 19 | September 2006 Theme: Hygiene Complete systems in hygienic design Hygiene and food safety are minutely built into the design when Carnitech produces equipment for the further processing industry. Only a fool would not respect the food safety checks of the authorities. A reputation in tatters and major financial loss are just a couple of the consequences designed to facing comply food with manuindustry facturers relying on equipment not hygiene standards. “When we started to manufacture our new product range from scratch three years ago, there was a lot of focus on production hygiene and food safety in the media. So we knew that easy-to-clean had to be one of the most important design criteria. Since then, hygienic design has almost become our trade mark, and is a major factor in our competitive ability,” says Sørensen. He goes on to say that Carnitech is the only supplier of processing equipment for the further processing industry which manufactures from start to finish according to high hygienic standards. “Our aim has always been to achieve a leading position in the field, and thus be able to completely fulfil customer requirements,” he states. OPEN CONSTRUCTION “Hygienic design serves two overriding “Firstly, and purposes,” it prevents a says meat Sørensen. residue of con- from getting stuck in the equipment, becoming source tamination of the final product, and thus a threat to consumer health. Then there’s the obvious fact that the equipment should be as easy to clean as possible. It doesn’t take long to clean our equipment, as it is designed to give easy access to critical areas, and where necessary, they are easy to disassemble without the use of special tools. A good example is our mixers, on which the drive section and mixing tank are separated by an open cleaning zone. This allows for easy removal of pipes and seals and thus easy removal of meat residues stuck in the seals,” explains Sørensen. He adds that it is also easy to remove the outer bearings of the mixer blades on the front of the cabinet, to allow efficient flushing away of undesirable elements. AT THE LEADING EDGE Ruben Sørensen, head of Carnitech’s Further Processing division explains that regard for hygiene has been a natural part of the division’s design strategy right from the start. REDUCED RISK TAMINATION OF CROSS-CON- Mixers and grinders – which represent a significant part of the division’s product range – can be real bacteria traps if not The designed risk of sufficiently cross-conhygienically. tamination is high, why the screws, as Carnitech equipment in general, are fully-welded, in order to avoid any cracks where bacteria can grow. A very important detail making CarCarnitech grinders have fully-welded screws to minimise the risk og cross-contamination nitech grinders and mixers safer, is the sealed bottom which prevents infected water from spraying up 62011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=7http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=7Theme: Hygiene Glatte overflader uden hjørner og sprækker hvor mikroorganismer kan sætte sig fast. Skrå flader, lukket bund og ingen kabler på udvendig side. Smooth surfaces and no corners or cracks where micro-organisms can attach. Angled surfaces, sealed bottom and no external cables into the machinery. Another advantage is that cables and bone-separator are internal. Finally, Carnitech grinders have no bolt assemblies between cabinet and blade housing, as both parts are welded together - a construction food safety. which vastly improves of Carnitech products, of which Sørensen says: “We have no horizontal surfaces on our machines, avoiding dirty water collecting on top of them. They are easy to clean and the design is as open as possible. Everything is made in stainless steel with a polished or glass-beaded surface to prevent even micro-organisms attaching, is a wealth of details and devices, all of which make our products extremely easy to clean, thus allowing them to produce safe food. Naturally, the process of design improvement for our equipment is ongoing – everything can be improved and being the market leader has a certain obligation attached. FOOD SAFETY DETAILS Then of course, there are all the other details built into the design when the equipment is no longer new. So you could say that there 72011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=8http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=8Carnitech News | No. 19 | September 2006 Theme: Hygiene Pure investment “Hygiene has top priority at Danish Crown’s factory in Oldenburg,” says factory manager Ole Lyngesen, referring to the plant Carnitech’s Further Processing division supplied to the group’s newly-created department for retail-packed meat in 2005. HEALTHY AND SAFE FOOD “It’s the food manufacturer’s responsibility to produce healthy and safe food, which is why we at Danish Crown work hard to ensure that we comply with hygiene rules applicable to productions such as ours. Hygienic design is therefore a very important parameter, when we buy processing equipment, and after one year of production at Oldenburg we know that it is an investment that pays,” explains Lyngesen. prior to delivery, Danish Crown’s ary, we ensure that the most critical areas in direct contact with the meat products are thoroughly cleaned an extra time,” Lyngesen states. He points out that Carnitech’s grinders and mixers significantly reduce the risk of bacterial growth in the tanks. “Access to the critical areas is so easy that there is no excuse for not cleaning gesen. properly,” concludes Lyn- food safety department always inspects the equipment the group is to invest in. “It’s a way of ensuring that we can supply products that achieve the necessary quality standards. We look for ease of cleaning, as this is an important element of production process optimisation. Carnitech equipment can be quickly disassembled, which means cleaning time is cut down and production can be kept running that much longer,” he says. QUALITY INSPECTION Danish Crown is one of the division’s customers who have invested in a complete gienic Carnitech system in hythat design. Lyngesen says EASY CLEANING “In any 24 hour period, we have mainand intermediary cleaning rounds. During main cleaning, we do the entire plant, and for intermediDanish Crown has invested in a complete Carnitech system in hygienic design 8 Carnitech equipment can be quickly disassembled, reducing down time for cleaning2011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=9http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=9Theme: Hygiene 92011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=10http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=10Carnitech News | No. 19 | September 2006 New magazine Canadian Gale and shipping line Acadienne owned by flowing production is following suit. Regional Hansen, Sales Carnitech, Manager explains Søren that Qaqqatsiaq, for automatic case erector The new, larger magazine recently developed and delivered to the first customers, gives fewer disruptions onboard, resulting in stable production. magazine for automatic case erectors: “Despite onboard packing lines being fully-automated, the in-feed of cardboard sheets is still manual, which means there are major effi- Greenlandic company Royal Greenland, were among the first to reap the benefits of the new magazine. With room for many more cardboard sheets than before, production efficiency is clearly improved. there have been a number of enquires over the years for a larger EXTENDED OPERATING RUNS Shrimp fishing in the North Atlantic is characterized by ever-larger quotas, and the need for efficient, The new magazine contains up to 600 cardboard sheets. That is four times as many as the current Carnitech model 102011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=11http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=11A complete redesign with more precise in-feed, reducing the number of disruptions to production ciency improvements to be made pacity. This means uncomplicated now that there is a larger magazine on the market, taking up to 600 cardboard sheets, compared to max. 150 from the existing Carnitech model. This means that the case erectors with the new magazine can be in operation for approx. 40 mins. before a new cardboard sheet has to be inserted. This is a significant extension of running time, approx. double,” points out Søren Hansen. upgrading, as the magazine is easy to mount on all types of case erectors. FEWER DISRUPTIONS The solution which Carnitech’s Fish and Shellfish division can now present to customers is more reliable in many ways. Søren Hansen continues: “We have completely redesigned it – the in-feed has been made more precise to reduce the number of disruptions to production. The new model has four suction cups, compared to only two on the existing one, and by applying new technology we can reduce the risk of cardboard sheets jamming during in-feed.” He goes on to say that the new, modified design is far more solid, which in itself helps improve reliability. Once the magazine is fitted to the case erector, it takes up no more space than the current model despite its much greater ca112011-11-16T08:56:43+01:00http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=12http://ipaper.ipapercms.dk/Carnitech/Newsletters/CarnitechNews19/?Page=12Carnitech News | No. 19 | September 2006 Editors: Thorkild Christensen Gitte Grøn Tina Søndergaard Number printed: 3000 copies 1000 copies 2500 copies Layout: Jakob B. Pedersen Photograps: Tage Dalby Publisher: Carnitech A/S Juelstrupparken 14 DK-9530 Støvring Tel: +45 9986 4000 Fax: +45 9986 4001 Email: ct@carnitech.dk www.carnitech.com 122011-11-16T08:56:43+01:00