Meeting Point

EN

ISSUE 53 | 2019

TRADE SHOW

IFFA remains the industry’s innovation

platform Page 4

TECHNOLOGY

Energy consumption of intensive chilling

systems reduced Page 5

CUSTOMER REPORT

Siebenförcher combines traditional South

Tyrolean craftsmanship with state-of-the-

art systems technology Page 2

Resource efficiency is one of our top priorities.

REDUCING THE ENERGY CONSUMPTION OF ARCTICJETS®

2 3

When Gottfried Siebenförcher founded

the family business in Merano, Italy,

it was the beginning of a long success

story. The company’s top priority is processing and

supplying premium meat and sausage products that

meet the highest standards of quality. Today, it has

a total of around 180 employees who manufacture a

wide range of products. This includes products

such as cold cuts and meat loaf, meat spreads, aspic,

various sausages including Kaminwurzen and

Landjäger, as well as salami and ham, including as

a cooked specialty. In addition, the company also

offers belly and back bacon, salted and smoked

meats, and various raw cured meats. In addition to

South Tyrol, its main markets include Trentino, the

rest of Italy, and German-speaking countries.

“A little salt, a little smoke, and a lot of air.”

Siebenförcher produces his bacon according to this

time-tested South Tyrolean method. And as a

long-standing member of the South Tyrolean Speck

Bacon Consortium, the company is allowed to use

the coveted “Südtiroler Speck g.g.A.” protected

geographical indication. The traditional method of

processing and smoking using smoke from beech

wood shavings and juniper berries gives the bacon

its texture and unique taste.

Long-Term Collaboration Offers Significant Benefits

Today, Thomas, Barbara, and Florian Siebenförcher

run the family business in its third generation. The

youngest son Florian is responsible for production.

He was also the one who contacted Schröter during

his studies at the State Vocational School for Meat

and Food Processing Technology in Kulmbach. This

resulted in the two companies completing their first

joint project back in 2010. “Maintaining a close

business relationship over the span of many years

allows us to plan together for the long term,” says

Florian Siebenförcher, citing a clear benefit. “As

such, we’ve already discussed further expansion

plans within the scope of our most recent orders.

This means that all of the future installations have

already been predefined, including all of the media

connections.” The THERMICjet®hot-smoking systems

Interview

are installed as in-line systems, and now separate

the areas for unprocessed and finished products.

The CLIMAjet®-MAS climatic smoking systems are

located one floor down. This is where the climatic

maturing, smoking, and post-maturing processes

for the meat and ham products take place. All of the

systems are connected to Schröter’s Intouch process

visualization system to ensure that all of the proces-

ses and maturing sequences can be viewed and

tracked at all times.

Maturing to the Specified Weight Is Key

The THERMICjets® are programmed with all of the

company’s boiled sausage and boiled ham products.

The CLIMAjet® systems are equipped with a multip-

le airflow system (MAS). Siebenförcher uses this

ingenious multi-channel technology for vertical and

horizontal airflow to precisely mature his Landjä-

ger and Kaminwurzen sausages to the predefined

weight. Florian Siebenförcher explains: “Not only

can we process these goods exactly to the prede-

fined weight, we can actually complete production

to their final weight. This completely eliminates the

post-maturing step.” This is how the company

produces meat and sausage products of the highest

quality today, just as it did 90 years ago.

CUSTOMER REPORT

Artisanal Quality from South Tyrol

The name Gottfried Siebenförcher has stood for traditional South Tyrolean craftsmanship of the

highest quality since the year 1930. The company’s focus is on the production of the finest meat

and sausage products as well as bacon and ham, and it has long relied on state-of-the-art systems

technology from Schröter for this purpose.

Florian Siebenförcher, general manager of Sieben-förcher G. u. T. & Co. OHG, talks about his many years of experience with Schröter Technologie GmbH & Co. KG.

MeetingPoint: Why did you select Schröter?

Florian Siebenförcher: My first contact with the

company was during my studies at the State

Vocational School for Meat and Food Processing

Technology in Kulmbach. During my internships, I

familiarized myself with the Schröter systems at the

technical center. And I also met a meat technologist

who initially worked for Schröter after his training

in Kulmbach. To this day, we have a very friendly

relationship with Schröter.

MeetingPoint: How many projects have you im-

plemented and how long did the current project

last?

Florian Siebenförcher: We ordered the first system

back in 2010. We’ve progressed through a total of

three expansion stages so far. We ordered the third

system in December 2018. Schröter first presented

one of its THERMICjet® hot-smoking systems at the

IFFA in Frankfurt in May, then it was subsequently

shipped to Merano. We’ve been using it for our

production since the end of June 2019.

MeetingPoint: What do you particularly appre-

ciate about Schröter’s systems?

Florian Siebenförcher: Since we use a Panel PC

solution, the controls are extremely intuitive and

user-friendly. In addition, all of the systems have

been precisely configured to our individual requi-

rements. This is why we consistently produce

highly uniform products. Last but not least, the

systems are easy to clean and don’t require much

maintenance.

MeetingPoint: Mr. Siebenförcher, thank you very

much for your time.

> FOUNDED: In 1930 by Gottfried Siebenförcher,

headquartered in Merano, Italy

> EMPLOYEES: Approx. 180 in 2019

> DIVISIONS:

Production: Artisanal production of premium

meat and sausage products at the production facili-

ty in Merano Maia Bassa

Restaurant service: Wholesale business for res-

taurants and retailers throughout South Tyrol and

large parts of Italy as well as German-speaking

countries, with the company’s own products as

well as other meat and sausage products

Retail: Butcher’s shop and delicatessens in Merano

and Bressanone

> PRODUCT RANGE:

Sausage products: Cold cuts and meat loaf, meat

spreads, aspic, Frankfurter sausage, Kaminwurz /

Landjäger sausage, salami

Bacon: Belly and back bacon, salted and smoked

meats, various raw cured meats

Ham: Smoked and cooked specialties

Meat

> SÜDTIROLER SPECK G.G.A.: Member of the

interest group for more than 25 years; a total

of 29 authorized manufacturers of Südtiroler

Speck g.g.A.

CUSTOMER INSIGHTS

A tradition of excellence – this is South Tyrolean bacon, ham, and sausage manufacturer G. Siebenför-cher’s motto. The family business has a clear focus on outstanding artisanal craftsmanship and can therefore also handle very small batches.

Facts and Figures

2010 > 2 X THERMICjet® HR3

> 1 X CLIMEjet® MAS - KR14

> 2 X SMOKjet® RH09

> 1 X SMOKjet® RS09

> 1 X INTOUCH PROCESS CONTROL SOFTWARE

2015  > 1 X CLIMAjet® MAS - KR14

2019 > 2 X THERMICjet® HR3

> 1 X CLIMAjet® MAS - KR14

> 2 X SMOKjet® RH09

DeliveredSCHRÖTER

Since our products mature to the

exact predefined weight thanks to

the Schröter’s multiple airflow sys-

tem, we can guarantee consistently

high quality at all times.

_ ADMINISTRATION AND LOGISTICS of the specialty butcher’s shop

_ WHETHER SAUSAGE OR SOUTH TYROLEAN SPECK BACON – the focus is on traditional processing and outstanding quality.

_ SCHRÖTER’S PRODUCTION SYSTEMS ensure that salamis and other sausages always mature evenly.

_ FLORIAN SIEBENFÖRCHER, general manager of Siebenförcher G. u. T. & Co. OHG

4 5

The company’s intensive chilling systems

ensure that the cooling process is fast,

uniform, and controlled. They also reduce

water consumption and minimize weight loss. Last

but not least, they can cool the products down to the

packaging temperature.

By adapting the speed of the recirculation fans to

the chamber temperature, Schröter can now consi-

derably reduce the energy required. This reduction

in fan speed reduces the air volume that flows

through the air cooler. The output of the cooler

decreases at a much lower rate than the energy

consumption of the recirculation fans, however.

TRADE SHOW

IFFA Once Again a Key Trade Show for Schröter

The main themes of IFFA 2019 – digital solutions, production optimization,

and resource efficiency – were also in the spotlight at Schröter’s booth.

TECHNOLOGY

Optimizing Energy Consumption

The purpose of Schröter’s ARCTICjet® systems is to cool products that have been previously

processed via the application of heat. Just in time for Lemitec 2019 in Kulmbach, the company

presented its current project to cut the energy consumption of these intensive chilling systems.

_ CUSTOMERS LIKED THE BOOTH design and the variety of exhibits.

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INTENSIVE CHILLING PRODUCTS WITH A DIAMETER OF 100 MMTemperature curve over time of the chamber and core tem-perature of a product with a diameter of 100 mm. The pro-cess was conducted without the step “rinsing with water.” The specified target temperatures are reached in a chamber at 0 °C after 3:40 h and in a product core at 4 °C after 5:45 h.

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DIFFERENCE BETWEEN ENERGY FLOWS The decreasing output of the air coolers as the chamber tem-perature decreases is clearly recognizable. The energy drawn by the recirculation motors, on the other hand, remains constant. The difference between the energy flows serves to cool the product.

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CONSIDERABLE POWER SURPLUS If we compare this operating state with the original con-ditions, we see that there is a power surplus of 50 percent, which is used to cool the goods.

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Energy sink (coolant)

Energy source (recirculation motors)

Energy source (losses)

SCHRÖTER’S ARCTICJET®

In order to optimize energy consumption, Schröter analyzed the energy flows of its intensive chilling systems. This report only applies to the correspon-ding process. Major factors include product recipe and composition, product diameter and final temperature, and process control.

Process Report

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15.05.2019 / G.Moes

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LE (Kammertemperatur)

QK= f (Luftein)

Δ Q=4,4 kW

Energy sink coolantCore temperature

Chamber temperature

QK = f(Airin)

Ham Diameter 100 mm

Δ Q=4,4 kW Energy source recirculation motors

ENERGY FLOWS IN DETAILWhen the chamber temperature reaches 0 °C, the energy difference is only 4.4 kW. Looking at the mathematical relati-onships in terms of reducing the speed of the recirculation fans, we see that the energy drawn decreases at a much faster rate than the energy transferred by the air coolers.

POWER DIFFERENCE VIA FAN SPEEDThe ideal level is achieved at approximately 73 percent of the rated speed.

QK = f(Airin)

Energy sink coolant 100%

Energy sink coolant 73%

Energy source recirculation motors 100%

Energy source recirculation motors 73%Δ Q=6,4 kW

QK = f(Airin) ΔQ = f(nFan)

Energy sink coolant+ 50%

Detail

Energy source recirculation motors

LE (chamber temperature)h:min

LE (chamber temperature) nFan [1:min]

LE (chamber temperature)

_ ENERGY FLOWS OF THE ARCTICJET® The recirculation motors and the losses (heat transfered through the system walls, floor, and ceiling) can be regarded as the heat input (energy source). The air coolers transport energy out of the system (energy sink). For the following considerations, the losses can be ignored since the system housing is fully insulated.

The new location in the quiet, comfortably

air-conditioned Hall 12 was extremely

well-visited. The design of Schröter’s booth

and the variety of different exhibits impressed the

visitors, and the systems manufacturer from East

Westphalia was once again extremely pleased with

the results of the trade show in Frankfurt.

Optimal, Digital, and Efficient

Predictive maintenance was one example of the

digital solutions that Schröter presented, with the

company exhibiting a tool to identify service and

cleaning intervals at an early stage. This service

management solution helps optimize system opera-

tion. It encompasses daily cleaning and inspections

as well as information for the system operator,

displaying weekly or monthly maintenance, and a

predictive maintenance schedule.

Production optimization was the focus for prospec-

tive customers with new building projects. In this

context, Schröter showed how – with a planned pro-

duction portfolio – it’s possible to generate the best

production system from the perspective of cost-

effective automation. The system specialist offers

comparative calculations, including depreciation and

amortization, that take batch sizes or production

volumes per hour into account, in particular for its

SEMIjet® and CONTIjet® solutions. The eye-catcher at

the booth was a robot-based, two-row CONTIjet®

solution. Many visitors spoke in-depth with Schrö-

ter’s specialists at the booth to better understand

applications that might be beneficial to them. “The

overall IFFA trend of nearly 70 percent of visitors

coming from abroad was also clearly reflected at

our booth,” explained Klaus Schröter. As such, the

team welcomed representatives of companies from

the United States, South Korea, Japan, Russia,

Finland, and Romania to the booth.

Resource efficiency was the main focus when it

came to Schröter’s HACR systems. In this area, the

company can significantly reduce the energy

consumption of its production systems and genera-

te savings potential by means of closed-loop solu-

tions that also include CHP units. This is because

Schröter isn’t only a reliable partner as a system

supplier and service provider, but experienced

engineers and meat technologists can also provide

customers with expert advice on how to optimize

energy consumption. Together with a long-term

customer, Schröter successfully implemented a

project that received the 2018 NRW Energy Innova-

tion Award from the EnergyAgency.NRW.

From the home of hot-smoking experts. JÜRG E N BOLLHORST, TECHNIC AL SUPPORT AND TECHNOLOG IST.

Jürgen Bollhorst’s work only really starts once a system has left our factory. He brings

Schröter systems into operation. And not just in Germany. He uses his intuition and

expertise to tailor each system to the customer’s specific requirements. And he’s a real

hot-smoking expert in his free time, too.

Schröter – that’s us. Made in Germany. WWW.SCHROETER-TECHNOLOGIE.DE

PUBLISHING INFORMATION

Publisher Schröter Technologie GmbH & Co. KG, 33826 Borgholzhausen, info@schroeter-technologie.de, www.schroeter-technologie.de Person responsible according to German press law: Klaus Schröter | Concept, Layout, and Editorial STEUER Marketing und Kommunikation GmbH, www.agentur-steuer.de Head of Editorial ED Press & Public Relations, Spenge | Photography Jan Düfelsiek, Ache | Stallmeier, STEUER Marketing und Kommunikation GmbH, Schröter archive