Baader announces the launch of its most powerful and largest member of the Baadering technology machine family: the brand-new Baader 608.
Amid the world’s population expected to reach ten billion by 2050, the need for a more efficient use of our resources is becoming ever more apparent. For more than 50 years, the term Baadering has been an internationally recognised synonym for gentle product refinement with maximum resource appreciation and value creation. The Baadering technology paves the way for the food industry into a more sustainable future.
The brand new Baader 608 takes this technology to the next level. It sets new standards for food quality, value creation and process safety, as well as for user-friendliness.
The Baader 608 supports maximal raw material utilisation. The machine increases resource efficiency, thus ensuring the highest yield and best quality outcome. It also significantly reduces downtime thanks to the new front panel, which can be opened without tools. It provides quick access when needed, so production can be resumed without unnecessary delays.
As for hygiene and food safety, the baadering machine sets new standards. Flat surfaces, dispensed with screw connections and support rollers, and no cover screws in sensitive areas are just a few of the many hygienic design features eliminating sources for microbes and food contamination and making the machine easier to clean. Draining slants on and in the housing ensure water drains from anywhere.
Via the easy to use touch screen control panel, various parameters, such as pressure or distance between single products, can be set for different products and retrieved at any time. This ensures reproducible results with consistent quality and yield. To increase process reliability, the squeezing belt and support chain tension automatically adjust to different product sizes. There is no need for manual settings after changing the perforated drum. A new kind of product scraper carefully conveys the product from the machine to minimise contact between product and machine, thus ensuring it retains its structure. Instead of a slide, there is a discharge belt for residues that operates without interruptions.
The machine also sets new standards regarding user-friendliness. Quick and easy access to the interior facilitates assembly and maintenance of the machine. The new control panel is easy to handle, there are no manual settings required. The new hydraulic perforated drum tension is more ergonomic to handle. The Baader 608 is ready for the future and comes with an interface for further data processing. For improved handling, cleaning and adjustment options, the pressure roller can be lowered even further.
Increasing cost pressures and a shortage of workers require more automation in the food industry. The Baadering process provides reproducible results, thus enabling the standardisation of raw materials with maximum added value. The process also facilitates compliance with guidelines for connective tissue. In principle, a squeezing belt feeds the material onto a perforated drum and gently pushes the soft components through the holes. The mechanical stress on the meat is kept to a minimum, so the muscle fibre structure is preserved. The solid components, such as tendons, connective tissue, cartilage, bone shards, foreign bodies, etc., remain outside the drum and are discharged. The end result is consistent and safe product quality and allows for the utilisation of previously untapped or discarded resources. With the gentle Baadering technology, various poultry materials can be turned into separate products, while preserving the muscle fibre structure to get the highest quality meat. The end product is low in calcium as well enzymes, which reduces the pH value for a prolonged shelf life.
This technology does not only add value, it also improves sustainability by increasing resource efficiency.
The value of poultry products can be enhanced through Baadering in many ways, for example chicken liver: the technology easily and thoroughly separates the bile ducts from the liver. It can then be processed into a product ready to be turned into liver pâté. Poultry skin is another example. Some argue it is the best bit of a chicken with its rich omega 6 and protein content. But it must be crispy. The skin of water-chilled-chickens is often not dry enough to develop the required crispiness. Baadering presses the unwanted water out of the skin setting the basis for new innovative products: from raw whole chicken skin to chicken skin chips.