foodmate inside track - ippe edition vol1 2013
DESCRIPTION
Newsletter from Foodmate Poultry Processing SystemsTRANSCRIPT
Global Market trends
Master project Van den Bor The Netherlands
Market introduction OPTI-LTD Dark meat deboner
New equipment Weighing/transfer system WTS
3
4-6
8-9
15
INSIDE TRACK
IPPE Edition
Volume 1 | 2013
FOCUS
Dark meat pro
cess
ing
2
Welcome to Atlanta …Welcome to Foodmate
We are excited to welcome you to the 2013
International Production and Processing
Expo in Atlanta.
This year’s trade show is integrated with
IPE, IFE and AMI bringing together over
1000 exhibitors and an anticipated 25.000
attendees from and different industries
around the world.
Exhibiting at this show is a great way for
Foodmate to meet with existing and new
customers and friends but also to demon-
strate our latest innovations and technology.
This show marks a special edition because
it is celebrating 65 years of continual
exhibition services to the poultry industry!
But for Foodmate this show also marks a
special edition because during this show we
introduce and unveil our highly anticipated
OPTI -LTD – Total Dark Meat Deboning
System.
The OPTI - LTD Dark Meat Deboning System
is the first machine on the market capable of
deboning anatomical whole legs, thighs and
drumsticks on the same machine. It is our
latest development to help our customers
find ways to efficiently debone dark meat.
And it provides a solution that allows our
customers to invest in flexible automation so
that they can quickly respond to the market.
In addition to the OPTI – LTD Dark Meat
Deboner, we are also introducing the
new series of OPTI Dark Meat Processing
Solutions. This is a series of machines
that is specifically designed
to help our customers
optimize dark meat yields
and reduce labor.
As a young company, we
are proud of the depth of
resources we have invested
in innovation to bring new
solutions to the poultry
industry, helping customers
find ways to solve daily
challenges, maximize yields
and reduce labor.
We hope you enjoy your time
in Atlanta and look forward
to seeing you. Col
umn
David Hazenbroek Scott Hazenbroek
President Foodmate BV President Foodmate
US, Inc.
Welcome to Atlanta
Global Market trends
New Equipment New cut-up modules
Master project Van den Bor The Netherlands
Equipment Eviscerating system
Equipment Dark meat processing
Equipment Combi retail/KFC cut-up system
New Digital machine manuals
Market introduction OPTI-LTD Dark meat deboner
3 11
4-6 12
7 14
168-9
3
Worldwide, the poultry meat industry is constantly on the move. For us as a supplier to this dynamic industry it is very
important to monitor these trends carefully. We would like to share with you our observations from around the world and
maybe it will even give you some new ideas!
Pirzola (mainly Turkey)A very interesting product in our opinion is called Pirzola.
Chicken Pirzola is very popular in Turkey. Pirzola is basically a
skin-on thigh from which the meat is partially stripped down the
bone leaving the bone still attached. This product is perfect on
the barbeque or grill. The bone and the skin give a superior
flavour to the product and the meat stays juicy. The bone can
be used as a handle to make eating easier and it keeps your
hands clean.
In Turkey this is sold as a premium product and is by
comparison the most expensive poultry part. Specially when you
take into consideration that the skin and bone are still attached.
The Foodmate OPTI thigh deboner can be modified to
automatically produce Pirzola .
Fast food poultry partsAround the world and in particular in Asia and Russia we see
that chicken fast food is getting bigger and bigger. When thinking
about fast food we don’t just mean processed poultry meats like
chicken nuggets or burgers, but real bone in chicken parts like
wings, thighs, breast pieces etc.
We see a significant growth around the world in chains like KFC.
But also in the number of local brands that are serving fried or
grilled poultry parts according to the local taste. These parts
can vary from standard 8/9 piece cuts as well as up to 25 pieces
(South Korea) or for example 6 piece breast pieces (USA).
Foodmate is specialized in “special” cut-up and already successfully
installed several cut-up lines around the world for various fast
food purposes.
Market trends from around the World
Boneless dark meat (worldwide)In several parts of the world we see that the demand for deboned dark meat is becoming increasingly popular. In the past it
was mainly Japan that used boneless dark meat but we now see that worldwide boneless dark meat is in greater demand.
More often do we see that boneless leg meat is being sold as whole muscle meat in retail stores but it can also be found
in both restaurants and fast-food outlets. People are starting to realize that dark meat is tastier and more tender then
boneless breast meat. Another application we see for boneless dark meat is the so called Kebab and Gyros production.
Kebab and Gyros is growing rapidly all over Europe and Russia.
Larger birdsAnother growing trend around the
world is processing larger birds.
We see in some markets bird sizes
that go up to +/- 4 to 5 Kg or 8 to
9 lbs. This is of course an interesting
development for many companies
as it allows them to produce more
Kg’s or Lbs. with the same amount
of labour, storage and overhead
cost. But the flip side to this trend
is the challenges it imposes on the
processing equipment since most
equipment is not suited to handle the
increase in bird size.
Foodmate studied the effects
that big bird processing has on
equipment and we have been able
to make positive improvements to
optimize yield, uptime and cost
of ownership.
3 piece leg quarter
4 piece breast
Pirzola
4
Van den Bor is a well-known Dutch poultry processing company located in the heart of the Netherlands. The company is family owned
and currently managed by the 3rd generation. Van den Bor is a traditional Dutch company that has grown steadily throughout the
years which has allowed them to become a stable and efficient company that processes 125.000 birds per day. Hard work, great
attention to detail and quality combined with excellent service has allowed Van den Bor to become the successful company it is today.
Currently Van den Bor is in the process of increasing it’s slaughter capacity from 9.000 birds per hour to 12.000 birds per hour. The
slaughter plant in Nijkerkerveen provides both sized whole bird or cut up parts to either their own debone plant in Meppel or to 3rd
party debone companies in both The Netherlands and elsewhere.
Project Scope – Increase capacity from 9.000/bph to 12.000/bphAt the moment Van den Bor is increasing it’s capacity in
phases from 9.000/bph to 12.000/bph. The increase in
capacity has impact on all processes in the plant, but in
particular it has a major impact on the distribution, cut
up and packaging area. The end goal was to increase the
overall capacity by 33% in the same “limited” space with
the same amount of people!
Foodmate projectAfter an intense conceptual and pre-design period,
Foodmate was awarded the order to carry out the entire
project to completely restructure the distribution, cut up
and packaging area.
This involved:
- A weighing transfer machine from the air chill line to a
whole bird distribution line
- Bird sizing, calibration and batching system
- Delivery of 3 OPTI Flex Cut Up Systems
- All product distribution conveyors
- Breast cap weighing, batching and packing system
- Box and crate conveyor system
All this had to be done under the following conditions:
- Very accurate high speed sizing and grading
- High reliability and up-time
- Keep it simple and user friendly
- Increase pounds per man hour
- Increase capacity by 33% in the same space
Complete new high speed distribution and cut-up project in the heart of The NetherlandsAbout Van den Bor
Master project Van den Bor
1. Weighing transfer machine
- Automatic transfer system up to
18.000 bph
- Very accurate sizing (weighing)
batching system for whole birds
- Max + 10 grams/Min – 10 grams
weight difference
- Easy and multifunctional Windows
operated computer system
2. Distribution line
- Drop off stations for whole birds
- Bird collecting stations
- Drop off station to the 3 cut-up
systems
- Based on a 8”centre line
3. Flex cut-up systems
- Wing stretcher
- Wing tipper OPTI cut
- Mid wing cutter
- Wing cutter Supercut
- Breast cap cutter
- Back cutter/front halve cutter
- Saddle cutter
- Leg processor S2
- Thigh & drumstick separator
- Leg unloading station
4. Product distribution system
- Wired belt conveyors with product
tracks
- Product chutes
- Product box/crate weighing system
- Product WPG system
5. Breast cap weighing system
- 3 tiers belt weigher
- Sizing system
- Batching system
6. Box and crate transport system
- Infeed and outfeed area for inline crate
washing
- Crate drip area
- Several crates take-off stations
In total this project can be seen as a
complete and continuous flow process.
All end products are coming together at a
central point with easy access to the end
product storage area.
The Foodmate approachFoodmate approached this request as a great challenge and worked very closely with the
customer during the entire project. By using the latest 3D engineering technology found
a solution to put the pieces together. The total scope of equipment involved the following:
5
The Netherlands
Project installationThe available time for installation for this project was very short.
The customer had to run production until the very last minute. And
due to the very tight workspace it was not possible to do any kind of
pre-installation work onsite. This only left 72 hours to dismantle the
existing equipment and construct, install and test the new system.
With a well planned time schedule and a very experienced team of
dedicated technicians, Foodmate completed the project within the
available time, working 24 hours per day.
The start up went very well and all of the 115.000 birds scheduled for
that day were able too be processed and shipped to customers!
3D view
2D view
6
System high-lights
For this project Foodmate incorporated it’s latest developments and line of
equipment. All of Foodmate’s latest developments are designed to meet the
high-speed requirements of the customer, meet the latest hygiene standards
and assure the best possible cutting, sizing and grading results.
Some of the key components for high speed processing are:
- All new weighing/transfer system
The all new Foodmate WTS is
designed to efficiently transfer
birds between the air chill and
distribution lines and to accurately
weigh and grade the birds at the
same time. The machine has a
simple but smart design and is
very easy to operate and maintain.
- New cut-up frames
Foodmate saw this project as the
perfect opportunity to also incor-
porate our newly designed cut up
frames. The new frames are
designed to meet the latest hygiene
requirements by having an open
design so that no dirt can drop onto
the support frames underneath.
Furthermore the cut up frames are
electrically controlled making them
easy to adjust and bypass.
- Product and waste handling system
All portioned products are
transported to 3 different final
packing stations.
Breast caps: are conveyed inline
directly to the belt grading and
batching systems. All breast caps
from the 3 lines are following the
same route on multi tier
conveying belts towards the multi
tier grader/batcher.
Leg quarters: from all 3 lines the
legs are presented to the packers
inline. Either box or crate packing is
possible on the same line and once
packed all boxes and crates are
weighed and labelled and are
transported towards a central storage
area by the same conveyor.
Wing products and thighs: these
product are handled via our innovative
WPG system. Please read the article
on page 15.
Cut-up section
Breast cap conveying
Central packing section
7
Worldwide there is an increasing trend and need for deboned chicken dark meat.
This meat is often used as a whole muscle product or as a raw material for convenience foods.
Each part of the world has it’s own unique application but in the end it is all about how to maximize yields with the least amount of skilled labor.
Foodmate recognized the growing market trend for deboned dark meat more then 2 years ago and started developing various dark meat deboning solution. As a result,
Foodmate also quickly realized that in order to get the maximum deboned dark meat yields that other parts of the process also had to improve. So rather then only focusing on
a particular part of the process such as thigh deboning – Foodmate decided to focus on the entire process, which we now call Total Dark Meat Processing Solutions.
The result is the development of a series of new dark meat processing machines that all contribute to the highest possible dark meat yields.
Foodmate line of OPTI Dark Meat Processing Solutions.
Introduction to Dark Meat Processing
Front half cuttingTo create a thigh with a nice full oyster it is important to start
with a good front half cut so that the oyster stays on the saddle
rather then the front half. This will help the leg processor to
achieve maximum oyster retention and quality. Further more it is
important to make sure the back is long enough so that the leg
processor does not break the back during processing.
Foodmate OPTI FH – Dual blade Front Half Cutting MachineThe new Foodmate OPTI - FH front half cutting machine
uses two blades instead of one large blade, gives a straight
cut across the hips and gives more control over the number
of ribs that stay on the front half and the length of the back
on the saddle.
Anatomical back removalRemoving the back from the saddle is
one of the most challenging parts of
the process. At the same time it is the
most important part of the process to
help maximize dark meat yields and to
provide an “A” grade thighs for tray
pack operations. Some of the most
common problems found with automated
leg processing include; high bone
content, low oyster retention, dangling
oysters, low yield and damaged knuckles.
OPTI PLUS and OPTI PLUS XL Leg ProcessorsThe new Foodmate OPTI PLUS Leg
Processor is specifically designed to help
maximize either bone in or boneless dark
meat yields. To help ensure maximum
oyster retention and to prevent oysters
from falling of during thigh deboning, the
machine leaves the membrane around
the oyster. In addition the machine is
designed to provide a high percentage of
white knuckles with very low bone
content. The OPTI PLUS XL Leg Processor
is specifically designed to handle so called
“big birds” or large chickens.
Separating the thigh and the drumstickSeparating the thigh and the drumstick
is a very important part of achieving
maximum bone-in and boneless thigh
meat yields. Often due to bird size
variation there are frequent mis-cuts,
which can either give a long or short cut
thigh or drumstick. The length of the
thigh cut can have big impact on the
final thigh meat yield because it
influences the meat to bone ratio.
Foodmate OPTI TDC - Thigh and Drum Stick CutterThe new Foodmate OPTI TDC - Thigh and
Drum Stick Cutter provides a good and
consistent joint cut. Furthermore the
cutting angle of the blade leaves more
drumstick meat with the thigh, which
helps maximize both bone-in and
boneless thigh meat yields. In addition to
increased yield, also special attention
was given to skin coverage. The machine
provides a straight skin cut and covers the
entire drumstick, thus increasing the
amount of “A” grade drumsticks in tray
pack operation.
Foodmate focused on the entire process
OPTI FH
OPTI PLUS XL
OPTI TDC
8
OPTI-LTD whole leg, thigh
Tendon Cutting Station
Drum Meat Scraping Station
Drum Bone Separation Station Drum Bone Unloader Thigh Hanging Station
2
3
4 5 6
Leg Deboning and flexible Dark Meat Deboning Solutions. In the past whole leg deboning was a labor intensive and inefficient process. It either
required a lot of skilled labor or the automation that was available was slow, capital
intensive and had a high cost of ownership and low yields.
Since the market for deboned dark meat is growing fast, there also is a need to be
flexible to supply various segments of the market with different boneless dark meat
products. To do so, requires flexible automation that does not require change over
time or parts. Therefore, Foodmate deiced to develop a flexible system that can be
used to debone all variations of deboned dark meat such as deboned whole leg meat,
thigh meat and drum stick meat.
Foodmate OPTI-LTD Dark Meat Deboning System Foodmate’s new OPTI-LTD Dark Meat Deboning System is a flexible, total dark meat
deboning solution that produces high-yield, superior quality meat efficiently and
cost-effectively. Capable of deboning 100 skinless or skin-on anatomical whole legs,
thighs and drumsticks per minute, this system is so flexible that no additional parts
or changes are required when switching between the various dark meat
deboned products.
The OPTI-LTD can process left and right legs at the same time, with no need to
separate the legs. The machine’s exclusive concept and design produces high
quality deboned dark meat with only a few trimmers and inspectors
required. It removes the meat with low bone content left in the meat and leaves the
pin bone on the drumstick. The innovative scraper design gives the meat a hand-cut
appearance and produces extremely high yields.
OPTI-LTD’s all-mechanical design helps keep cost of ownership low. The system
is very user-friendly, which helps continuous peak performance while keeping
downtime to a minimum.
9
& drumstick deboner
Whole Leg Loading Station
Thigh Meat Scraping Station
Meat Discharge Station1
7
8
Finished Product
Products that can be deboned at the OPTI-LTD deboner
Whole anatomic leg Drumstick Anatomic thigh
All products can be deboned with and without skin.
Key Benefits:
- Debones 100 whole legs, thighs or drumsticks per minute
- Designed to debone any size bird
- Minimal bone content - less trimming required
- Capable of meeting all boneless leg meat specifications
- Excellent yields
- Can process both left and right legs at the same time
- High output per operator
- Simple all-mechanical design - user-friendly and easy
to maintain
- Low cost of ownership
10
OPTI Thigh Deboner
High Yield and Hand-Cut AppearenceThe Foodmate OPTI Thigh Deboner was developed to solve problems commonly found
in both manual and automated thigh deboning operations. The unique concept and
design of this machine will provide high meat quality and optimum yield, and only
requires a few trimmers and inspectors.
The innovative scraper design and tendon cutting system gives the meat a hand-cut
appearance and does not shatter or crush the bones. Unlike other automated thigh
deboners, the OPTI Thigh Deboner does not require a rubber disc to clean the bone,
which significantly reduces operating costs.
There are many benefits with the OPTI Thigh Deboner over hand deboning systems.
Adding this feature will provide more consistent results, requires less operator training
and more importantly, it does not create eronomic issues with your employees due to
repetitive motion.
Unique Features and Benefits of the OPTI Thigh Deboner:
- Improves production speed with easy loading to handle 80 - 100 thighs per minute
- Improves the ability to accommodate various sizes with the self-adjusting
thigh deboner
- Increases yield with minimal manual trimming needed
- Eliminates bone shattering or fragmenting
- Provides a hand-cut meat appearance
- Reduces labor costs
- Accommodates skin on or off thighs
Max yield & Perfect end product
Inline deskinning unitOPTI Thigh Deboner
11
Laguillaumie is a very well recognized Halal plant just 150 km South of the
French capital Paris. This company processes according the highest Halal
standard and is approved by the AVS certification authority. At Laguillaumie
they process about 5000 birds per hour.
In order to bring more efficiency into the process the company decided to
add a new building for installation of an automatic dynamic airchill system.
Before Foodmate was involved, they used so called “trolley carts” and drove
them into the cold storage to cool their birds. “This process involved a lot of
manual work and didn’t improve the quality of the birds” says Mr. Moussa
(owner and president of Laguillaumie). “With the new Foodmate airchill
system and automatic transfer from airchill to our cut-up system the bird
quality improved and we are making significant labour savings.”
FranceLaguillaumie France: dynamic airchill system and automaticline transfer
Cust
omer reports
from around the w
orld
New cut-up modules
New cut-up framesThe excisting frames have been changed a lot. In our R&D and engineering department
our engineers looked very critical at several key-points on cut-up modules. We found
that besides perfect cutting results the surrounding parts also needed attention and
improvement, so we started on the frame design and functionality.
Foodmate is always on the move when it comes to improve and develop new cut-up
equipment. Recently Foodmate introduced a number of upgrades and novelties on
their cut-up lines.
- Hygiene: the existing frame structure
allowed to give dirt and poultry parts to
stick and stack on several frame
positions. The result of that was that it
gives a dirty look and that at a certain
moment a pile of dirt or “older” product
could fall onto area’s where it was not
planned. For that reason we studied
and tested intensively on how we could
reduce this problem, but still keep a
good functionality of the machine, also
construction stability couldn’t make any
concessions. The new frames are totally
free underneath and cutted product
is allowed to make always a “free drop”.
- Adjustments: a common heard
complaint from machine operators and
plant maintenance people is: “to
adjust height or width we always have
to do a lot of work and this is very time
consuming.” To have an answer to this
problem we can now offer standard
manual height adjustment or electrical
regulated adjustments.
- Cutting: on several cut-up machines
modifications took place in order to give
better yields, handle more weight
ranges and handle higher speeds.
New cut-up frames
12
Vent cutter
Opening machine
Eviscerator
Pack releaser
Cropping machine
Neck breaker
Inside & outside washer
Final control
Foodmate offers a full line of high performance evisceration
equipment. The capacities vary from low speed up to high
speeds, without making concessions towards the bird
quality. The Foodmate eviscerating line has been developed
according the “keep it simple” principle. The machines
are requiring a minimum a maintenance and are known for
their low operation cost. The Foodmate eviscerating line
can handle several bird types.
Foodmate eviscerating systemThe Foodmate evisceration line consist of the following machines:
Besides the above mentioned machines Foodmate can supply
additional equipment and systems like gizzard processing and
waste material handling equipment.
The Foodmate design makes it
possible to adept the machine into
lines supplied by other companies.
The machines can be both executed
in pipe and T- track overhead
conveyor.
Cropping machine
Eviscerator
Vent cutter
Opening machine Neck breaker
Final control
Inside/outside washer
800
2000 300
Perfect end
product and
low maintenance
marks the Foodmate
evisceration line
13
Er Pilic in Turkey is one of the main poultry processing companies in Turkey and
they have several processing plants around Turkey. The company works accord-
ing the highest possible standards and is well recognized in Turkey and in the
countries they export to. For the Bolu location Foodmate delivered a modified
OPTI Thigh to make Pirzola. The Pirzola product is very popular in Turkey, specially
during the summer season. Pirzola is basically a skin-on thigh from which the
TurkeyErpilic Turkey: OPTI Thighdeboner and Pirzola processing
meat is partially stripped down the bone leaving the bone still attached to the
meat. This product is the perfect BBQ product as the bone and the skin give a
wonderful taste and the meat stays tender.
“We are more than satisfied with the Foodmate OPTI Thigh deboner. The
thigh deboning results are perfect and are even better in terms of yield and
presentation then manual deboning. But for us in particular having the
Pirzola functionality is very helpful, says Mr. Mete (General production
manager at Er Pilic). The Pirzola
product is really a big product in Turkey and
before we only could do it manually which
was very labour intensive. This machine
significantly reduced our labour cost and
for us it is one of the best investments we
have made in years.”
Pirzola & Thigh deboning machine in one
The CP group is one of the largest poultry processing groups Worldwide.
With processing plants all over Asia and in Turkey the CP group became a
major player over the last decades. In Turkey CP also have several plants.
TurkeyCP Turkey: Automatic breast cap deboning
For one of the Turkish main plants
CP invested in a Foodmate automatic
breast cap deboning system FM 7.50.
This machine is capable of deboning
breast cap at high capacities. The
key benefits of the FM 7.50 are:
compact design, minimum amount of
operators required, low maintenance
cost, high yield and a perfect ready
to pack end product. The machine
can debone butterfly fillets as well
as single fillets.
“At CP we looked at several solutions
to debone our breast caps efficient
in all possible ways. The Foodmate
solution was by far the best option:
good yields, low maintenance cost
and a very compact footprint required”,
says Mr. Mustafa of CP Turkey.
Cust
omer reports
from around the w
orld
Cust
omer reports
from around the w
orld
OPTI-TD with Pirzola option
FM 7.50 breast cap deboner
14
The Heijs company is located in the North of The Netherlands and has
become a key player in the fast food markets such as KFC. In 2010
Foodmate installed the first KFC cut-up line in The Netherlands at the Heijs
TheNetherlandsGebr. Heijs: combi retail/KFC cut-up line
It took a long time to become a
preferred and respected KFC supplier.
For a long time we doubted if using
automation to cut according to KFC
specifications would not affect our
reputation. But since we decided to
install a 9 piece cut up system from
Foodmate our KFC business has only
grown. “One of the main contributing
parts to our success with KFC is the
Foodmate 9 piece cut up system”,
says Mr. Jan Jaap Hamming of the
Heijs company. We never expected
the KFC market to grow this fast and
that we would need a second 9 piece
cut up system within two years.
The new cut up system at Heijs in
Leek is a so called “Combi Line”,
which means that in addition to
producing KFC 9 piece, the line can
also cut anatomical whole legs. This
allows Heijs to produce more
products in the same space at minimal
additional investment.
Cust
omer reports
from around the w
orld Hauwlerwijk location and in the middle of 2012 Heijs decided to purchase a
second machine for their Leek location.
9 piece fast food cut-up system
Typical 8/9 piece chicken parts
15
Weighing/transfer system WTSFoodmate has launched an all new weighing & transfer machine to her product range. This machine is a new top notch Foodmate product and ensures astonishing results.
The all new WTS is designed to run at high speeds (12.000 bph +) and assures the best possible weighing accuracy (less than 10 grams up/down). Besides this
Foodmate intended to develop a simple and reliable machine with a minimum of maintenance time and cost. Together with our partner on weighing, ChickSort from
the United Kingdom we have the 1st machine running in a + 12.000 bph processing plant and is performing above imagination.
The weighing system has the following
functions:
- Whole bird weighing/sizing
- Whole bird batching
- Bird counting
The machine can be installed in
several configurations like for
instance:
- From airchill to distribution
- Distribution to cut-up
- Between 2 airchill lines in order
to make a pre-selection on whole
birds for wrapping
- The WTS has a unique compact
design and requires a minimum of
floorspace
The system and set-up configuration
is fully flexible, please contact your
local Foodmate sales representative
for more information or contact
Foodmate directly.
WPG systemEasy “weigh-pack & go”Foodmate introduced a system that makes the packing and weighing of crates and
carton boxes easier and more user friendly than on standard packing stations. Also the
output per workers becomes significantly higher.
The WPG system is the perfect system for bulk production packaging. The WPG system
is a packing system that weighs every box while the box is being loaded automatically
and when the box is filled according the desired weight, a buffering hopper system stops
loading the box. After this the operator can dispatch the box or crate and has the time to
place a new box or crate on the scale deck/packing station, by one touch on the button
the system will start loading again.
The system is ideal on a central box or crate packing station. The stations can be
supplied in several configurations, from a single
station to multiple stations.
The benefits of this system is:
- Better working conditions for the operators
- Less operators required
- Accurate weighing and packing
- A simple, easy and reliable system that can
be adapted in every type of operation
The simple and effective bulk packaging system
The most
accurate
whole bird
weighing/transfer
system available
WPG system
16
2013 12-14 March CFIA Rennes, France
2013 13-15 March VIV Asia Bangkok, Thailand
2013 04-09 May IFFA Frankfurt, Germany
2013 22-24 May VIV Russia Moscow, Russia
2013 07-11 October Agroprodmash Moscow, Russia
2014 20-22 May VIV Europe Utrecht, The Netherlands
Worldwide
Foodmate B.V.
Röntgenstraat 18, Oud-Beijerland
P.O. Box 1405, 3260 AK Oud-Beijerland
The Netherlands
Phone: +31 (0)186 630 240
www.foodmate.nl
North America
Foodmate US Inc.
300 Wilbank Drive
Ball Ground, GA 30107
United States of America
Phone: +1 678 819 5270
www.foodmateusa.com
Upcoming events
New Digital machines manual @ FoodmateFoodmate is introducing a revolutionary new user manual for selected Foodmate
equipment. The new manuals are fully digital and are very user friendly. They can be
used on PC, I-Pad and Android operated tablets.
The digital manuals are showing an extremely good visible illustration of all parts that
are used in your machines by just a click.
The manuals are giving all essential
information that you need to know and
it makes ordering parts easier than ever.
Also the manuals consist of a trouble-
shooting part. Another section has the
possibility to organize a machine log
book and report manager.
Due to the fact that manuals have online
accessibility, upgrades and updates can
be integrated easily.
The new digital manual gives all information needed and helps you to keep your machines running optimal.