Reference project Hochreiter
Industrial washing system in the meat industry
Hochreiter Fleischwaren is a traditional family business with over 60 years of experience in the production of high-quality ready-made meat and sausage products. With a dedicated team of around 250 employees, the company based in Bad Leonfelden, Austria, consistently focuses on the highest product quality and compliance with international hygiene standards, including through continuous investment in state-of-the-art machinery and equipment. In 2020, a pioneering project was launched to introduce a new production line for mini salamis.
Industrial washing system for cleaning and drying up to 720 perforated trays for mini salamis, ID 20-64424 - Please click on pictures to enlarge
Customer requirements and tasks
A Handtmann filling and portioning system for processing the raw sausage mass was implemented as the central element of this new production line.
The production line required specially manufactured perforated trays (1000 x 500 x 30 mm) for the mini-salamis in order to precisely apply the moulded raw sausage mass. These trays are placed in trolleys during the final process and are then transported to the maturing rooms.
Project description and special features
This customised perforated tray system was designed by Mohn in close cooperation with Hochreiter and in accordance with the manufacturer's specifications for the filling and portioning system. To ensure that the perforated trays meet the high hygiene standards before they reach the filling and portioning system, they undergo a crucial cleaning and sterilisation process.
The industrial washing system from Mohn, positioned directly upstream of the filling and portioning system, ensures that the trays are dried hygienically clean and drip-free. The trays are manually placed on the infeed table in front of the washing tunnel and fed through the washing system in a precise cycle of 5 seconds per tray, totalling 720 trays per hour. The special guide cams of the transport chain ensure that the distances between the perforated sheets are always the same.
In the 4000 mm long active washing zone, the sheets are thoroughly cleaned from all sides using round-hole nozzles. A powerful stainless steel centrifugal pump with 2000 litres of water circulation per minute and 3 bar washing pressure ensures efficient cleaning, whereby only a minimal amount of cleaning chemicals is required at a washing temperature of 50 degrees Celsius. The wash tank, steam-heated and with a 1200 litre capacity, has a shell and tube heat exchanger with condensate drain.
After cleaning, the trays are sterilised using an acid-cold process, followed by a powerful blower zone with 4 ELEKTROR high-pressure fans, which ensures that the trays are transported onwards without dripping and dry. A thinly applied oil film in a downstream zone prepares the sheets optimally for the filling and portioning system, which is continuously supplied with clean sheets.
Summary
The system was designed to integrate seamlessly into the production line. Thanks to a double-walled tunnel design and a tightly welded, one-piece machine housing, no splash water or waste heat penetrates to the outside, which would negatively affect the production process.
In addition, a powerful exhaust air device prevents the escape of washing vapours and the formation of condensation in the production area, ensuring the highest standards of hygiene.
The challenge of precisely synchronising the gear drive of the washing system with the servo drive of the filling and portioning system was solved by an innovative buffer device. A stepper motor constantly adapts to the acceleration profile of the servo drive and ensures that the spraying device always applies the raw sausage mass precisely to the positioned perforated trays.
This ensures consistently precise and efficient production of mini salamis of the highest quality.
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