Page 10 - AWA Vol.42-No3

FOOd PrOCeSSING TeChNOlOGy ANd eQuIPMeNT

An Integrated Bresaola Processing line:

When Technology Becomes A Production Method

In the meat processing industry, bre-
saola holds a unique position. Behind its
apparent simplicity lies a product that
is highly sensitive to process variables:
raw material quality, salting, shape, com-
pactness and consistency all have a di-
rect impact on the final result.
For industrial and semi-industrial pro-
ducers, today’s challenge is no longer
just increasing production volumes, but
doing so while ensuring process stabil-
ity, operational efficiency and repeat-
able quality, without compromising the
product’s sensory and structural charac-
teristics.

To address these needs, Inox Mec- machine, which applies the plastic net to operator intervention.
continuously and precisely. The cycle
canica has developed a processing The oval mould of the PIC 99 B ensures
line specifically designed for bresaola, is completed by the hanging system, uniform shape, even product distribu-
conceived not as a collection of standal- positioning the products on sticks and tion and consistent weight and cross-
one machines, but as a fully integrated, preparing them for curing, eliminating section. This repeatability positively af-
continuous and controllable process. An manual handling and operational dis- fects subsequent stages, making curing
approach where technology becomes a continuities.
more predictable and improving final
production method rather than a simple
technical add-on. yield.
Speed and productivity: removing
bottlenecks
Final product quality: technology
From tumbling to hanging: a sys- In modern bresaola production, speed
tem-based process is not an end in itself, but a means to in- that enhances raw materials
The line covers all key stages prior crease overall productivity. The use of A controlled process is also a more re-
to curing, integrating in-house devel- two PIC 99 B machines in line ensures spectful one. The BT-S tumbler works ef-
oped technologies optimized to work a constant flow even at high production fectively yet gently, preserving muscle
in perfect synergy. The process starts rates, preventing bottlenecks in down- structure and ensuring balanced salt-
with the BT-S tumbler for raw products, stream operations. ing. Precise stuffing and plastic netting
dedicated to salting and meat massag- Automatic casing change significantly help maintain compactness, structure
ing. Here, the goal is not just mixing, but and an aesthetic appearance suitable
reduces downtime, while direct integra-
achieving a uniform and controlled ab- tion with the IR 115 allows a seamless for a premium product such as bresaola.
sorption of salt and seasonings.
transition from stuffing to netting. The In this context, technology does not re-
Downstream, the process continues result is a measurable increase in hourly place production know-how, but makes
with two automatic PIC 99 B stuffing ma- output and improved efficiency across it replicable, reliable and scalable over
chines, equipped with automatic tube the entire line. time. A solution designed not only to
changing system, electric pusher and
oval mould. The oval mould is a crucial produce more, but to produce better,
feature for bresaola production, ensur- Process repeatability: the real in- with method and an industrial mindset.
ing a shape consistent with the final dustrial standard For producers who consider bresaola
product and improving uniformity and Consistency is one of the most critical a strategic product, the Inox Meccanica
compactness.
aspects in bresaola production. The Inox line represents a proven and concrete
After being stuffed into casing and net, Meccanica line is designed to operate approach, where efficiency, control and
a conveyor system belts transfer the with stable and repeatable process pa- consistent quality become real competi-
stuffed products to the IR 115 netting rameters, minimizing variability linked tive advantages. Circle 10 on enquiry card
8 Vol. 42 No. 3