The renowned company Wiesbauer invests in modern Sorgo systems
“Österreichische Fleischerzeitung“, issue 03/2013
Ever since the company was formed, ecology and technology have played an important role at Wiesbauer. So for example, with the construction of a new manufacturing plant in Vienna the required fire water pond has been created as a wetland in front of the company building – which is by the way also visually attractive and enhances the architecture of the building complex. Technology, in turn, which is always up to date, should serve the people and not the other way around. Only in this way it is possible to find optimal conditions for work. These principles, to which Wiesbauer has committed itself, entail also the responsibility to invest in new machinery, if necessary.
New intensive cooling and cooking systems
The six new Sorgo intensive cooling and cooking systems IK/KK, examined by the magazine “Österreichische Fleischerzeitung” during an on-site inspection. are probably the latest purchase of technical equipment.
A special feature of these systems in the factory of Wiesbauer is the specially reinforced hygienic floor – the entire system is placed in a stainless steel basin, which can be washed and cleaned from below. “Consequently, no dirt can accumulate and that means greater hygiene”, the production manager, Adolf Specht, graduate engineer, is pleased about the benefits of the new machinery. This places of course high demands on the construction. Finally, the feet of the system have to support a significant weight. Considering that in each of the six chambers three loaded trolleys fit – plus the weight of the equipment – it is an impressive load.
Thanks to the six intensive cooling and cooking units Wiesbauer could produce additionally an impressive 15 tons of goods per day at full capacity. By the way, in the systems at Wiesbauer mainly ham products are made. Besides the ham specialities, currently Wiesbauer produces about 80 different types of sausage products for the Austrian market and for export, primarily to Germany, with sales volume of 24,500 tons in 2012 alone. Recently published data of the Wiesbauer Group also show the economic success. The Wiesbauer group with its companies in Vienna, Sitzenberg-Reidling (Lower Austria), Saalbach-Hinterglemm (Province of Salzburg) and Gönyü (Hungary) employs today about 680 employees. In the business year 2011 a total turnover of 165 million euros was achieved.
Another advantage of Sorgo intensive cooling and cooking units is the integrated computer touch control of the new generation S1 touch screen. The powerful microprocessor makes it possible that 156 working programs, 16 process steps each, can be used. “The units can be operated, controlled and monitored on site and from the office,” says Specht. Current values for chamber temperature, core temperature and time can be read on text display. The programs can be controlled by direct entry of product names such as frankfurter, knackwurst, boiled ham as well as by the input of minimum and maximum temperature values. It is clear that the control cabinet is arranged in a stainless steel housing equipped with a sturdy plexiglass door.
The intensive cooling and cooking systems operate with a 2-way-showering process that works by means of compressed air. The hot sausages on the cooking trolleys are sprayed with micro-fine mist via compressed-air atomizing nozzles. “The atomized water allows more efficient cooling than the traditional methods. Because in case of a water cooling the water covers the product and the heat stays trapped inside”, Franz Bernstein, an employee at Sorgo, explains the benefits. The water vapour, however, moistens the products only, which means that the goods can be cooled down faster and safer. In that process less water is used for cooling – a plus for both the environment and the wallet.
The possibility of intensive cooling offers also some advantages. Using this method, the product passes the critical temperature ranges quicker, which leads to reduced weight loss and higher product stability. Afterwards the finished goods can be unloaded from the systems at desired core temperature and then sliced or packaged. This results in further savings on purchases, as well as on cooling and storage rooms. The workflow itself is also simplified, because it is not necessary to unload the goods from the cooking system and to push them into the cooling equipment.
Thanks to the six intensive cooling and cooking units Wiesbauer could produce additionally an impressive 15 tons of goods per day at full capacity. By the way, in the systems at Wiesbauer mainly ham products are made. Besides the ham specialities, currently Wiesbauer produces about 80 different types of sausage products for the Austrian market and for export, primarily to Germany, with sales volume of 24,500 tons in 2012 alone. Recently published data of the Wiesbauer Group also show the economic success. The Wiesbauer group with its companies in Vienna, Sitzenberg-Reidling (Lower Austria), Saalbach-Hinterglemm (Province of Salzburg) and Gönyü (Hungary) employs today about 680 employees. In the business year 2011 a total turnover of 165 million euros was achieved.
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