Press releases

Perfect massaging performance with significant shorter process time
Traditionally, ham processors need to be patient to produce a ham. Especially the hold-over night in the cold storage is time consuming. Another challenge is finding the right equipment to massage raw materials in the proper way. For the majority of ham products mixers are too aggressive and tumblers too soft. The special designed paddles of the CFS PowerCure, ensure a gentle and dynamic massage technique and an efficient process. The full surface heating and cooling technology supports the shorter process time and the uniform color development. Therefore the CFS PowerCure brings added value to a wide range of reformed and whole muscle hams.

Developed for lean production
On a daily basis, food processors are looking for possibilities to improve product flow in the factory and product quality against reduced cost per Lbs product. The CFS PowerCure is a straight through process on a small footprint with a fixed layout and one direction of product flow. Vacuum loading and automatic discharge of the products requires less handling. The 80% filling grade in combination with the highest heating and cooling capacity, increases the throughput per hour and therefore reduces the cost per Lbs. This new technology improves the uniform color development, binding and texture, resulting in a consistent end product quality.

The new cure for upgrading ham products
The quality of a ham is analysed by appearance, texture, aroma and taste; The Qualitative Descriptive Analysis. Field tests have proved more meat texture, more meaty mouth feeling, a cleaner aroma and taste and a better overall appearance. Given the time reduction of 20-70%, less costs in handling, savings in cold storage and energy, the CFS PowerCure is the key factor in upgrading product quality at reduced costs.