Minced meat portioning

Sunday, 16 January, 2005 | Supplied by: http://www.cfs.com/

Upgrades in CFS' total-concept solution for processing and pack-aging ground meat portions deliver added speed and versatility.

The CFS Ground Meat Portioning System quickly and efficiently handles all steps in the processing of ground meat. The CFS concept enables central processing and packaging of ground meat, while allowing full flexibility in making choices about granulation, structure, fat/lean product characteristics and all other steps up to the finished product.

As an integral part of the CFS Ground Meat Portioning System, the upgraded PortionCut shapes, cuts, divides and accelerates ground meat portions in one operation. Fast and flexible, PortionCut can be steplessly adjusted to nearly any portion size and is able to handle up to 120, 500 g portions per minute.

The ContiGrind Twin of the CFS Ground Meat Portioning System uses a positive displacement pump in the grinding operation to ensure constant output. Grinding speeds and flow rates are synchronised to safeguard constant granulation at the selected line flow rate.

A transfer belt carries the meat to the PortionCut and a program sends a signal to cut the ground meat into the exact weight/volume portion required. A strong and durable lightweight-alloy cutting knife is at the heart of the system. PortionCut is fed by a high-speed servo drive with synchronised double crank system so the cutting of ground meat is done in milliseconds to the exact specifications required. The unit has two belts - the output belt runs slightly faster than the input belt to separate portions after cutting to prevent deformation of ends and their sticking together.

All processes in the Ground Meat Portioning System are accurately monitored by a PLC master control system to guarantee optimal results in each phase of the entire operation.

The CFS Ground Meat Portioning System is a fully integrated system that is claimed to close the gap between raw material preparation and final packaging.

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