Haukur Hafsteinsson, embedded software engineer at Marel, explains how the road to making food proce..
Focus on marinating at Progress Point
On November 27 – 28 Marel invited customers from Scandinavia to a marinating event at the company’s new demo facility Progress Point in Copenhagen, Denmark.
So we got to test a lot of products, talk about options and show our guests everything they wanted to see.
Poultry and meat customers from Denmark and Sweden stopped by to see a live demonstration of the ValueSpray marinating unit.
Although it’s wintertime, customers are already preparing themselves for the barbeque season. “Most people in this part of the world probably think that the barbeque season is far away, but for our customers this is the time of year that they need to prepare and look into, for instance, their marinating process,” says Kim Balle, Area Sales Manager for Poultry in Marel Scandinavia.
And this is where the ValueSpray comes in. The marinating unit was specifically designed for the in-line wet marinating of portioned and fragile meat, poultry and fish products, with an accurate pick up and uniform distribution of marinade.
A lot of meat and chicken ran through the marinating unit during the two-day event and with good results. “The advantage of Progress Point is that here we have the room and opportunity to run the tests we would like to,” says Kim. “So we got to test a lot of products, talk about options and show our guests everything they wanted to see.” The visitors seemed to get a lot out of the experience, and only had positive feedback – on both the ValueSpray presentation and Progress Point as a whole.