“As a supplier to a large supermarket chain, we have to produce large amounts of pork to different specs at relatively short notice. Especially in the summer season, the morning’s weather forecast determines the day’s product varieties as well as volumes. This means that short-term flexibility and just-in-time production are the key to success in our business,” explains Hubberman.
“The ValueSpray is very easy to clean and set up for the next production run”, says Hubberman. “I can have the whole thing up and running again in just 5 minutes!”
Flexibility has become even more important recently, as consumer trends point towards a preference for more meat variation in smaller portions, meaning more equipment changeovers, according to Hubbermann.
“People like finger food these days: new, smaller and different-tasting products that are ready to eat. Torch-shaped, twisted meat sticks, for example, are the latest trend. The versatility of the ValueSpray helps us cater to this need for variety quickly. In conjunction with the other Marel systems we are currently using, we are able to create production lines which are highly responsive to end customers’ ever-changing preferences”, Hubbermann recounts.
Another major advantage of the ValueSpray over traditional dipper systems is its ability to generate substantial savings. It sprays marinade directly onto the meat product, allowing for a much smaller marinade reservoir than in dipper systems.