An important factor in achieving quality in burger and sausage production is consistency of mix. It is a truism that the quality of the ingredients quite obviously affects the quality of the end product but how those ingredients are used is also vital.
Interfood supplies the K+G Wetter range of bowl cutters, mixers and grinders. Once the optimum settings on the bowl cutter have been identified for a given burger or sausage recipe, results can be effectively replicated through the CutControl recipe management software which allows stored cutting and mixing processes to be easily retrieved. A key aspect of the recipe is identifying and replicating the exact amounts of all ingredients, as well as ensuring the capacity to adjust fat content, without which sausages and burgers can be dry and tasteless. This is even more important given that animals are now bred to be leaner to meet the demand from more health-conscious consumers.
A machine used extensively in the production of sausages and burgers is the MW U 200 mixer grinder. It features a patented process through which the mixer and grinder sections of the machine are kept completely separate. This prevents the formation of so-called ‘dead spaces’ during mixing which are a common problem associated with conventional mixer grinders. The mixture normally enters the transfer zone to the meat worm before being mixed, an area that is not accessible to mixing devices. This results in part of the batch (potentially many kilogrammes of material in larger capacity machines) entering this dead space where it is then ground in an unmixed state. The use of two separately controllable mixing paddles achieves a gentle but highly intensive mixing process, generating the uniform mixing results so important in achieving consistent product quality in sausage and burger products.
Moving down the processing line, Interfood offers options from its Thermal Processing and Conditioning Division. Frying lines from JBT alco are available for sausage production while continuous cooking is available for burgers. In terms of continuous cooking, the ConDuo Twin Belt Grill manufactured by CelsiusFood offers excellent efficiency and productivity. It cooks burgers (and other products) between two heated Teflon belts, along which the products are continuously conveyed. This not only ensures time efficiencies by cooking both sides simultaneously but also provides a high quality and consistent end result.
The UK sausage and burger market is characterised by raw product, although another process which is used to draw consumer attention is grill and bar-marking. This achieves a look which can generate particular shelf appeal in what is a highly competitive market, as well as enhancing the flavour profile. Interfood represents Marlen, a company that specialises in this area. Included in the range is the Afoheat Select Flame Searer, a continuous grill equipped with gas-powered direct flame technology. Fully customisable, it is built to a processor’s specific requirements and is characterised by its low energy consumption.
Picking up on the current understandable focus on energy consumption, Steve Naylor of Interfood’s Thermal Processing and Conditioning Division comments – “equipment that achieves the desired end product but using less energy is obviously an important factor given the costs faced by food processors which are contributing to the record highs we are currently seeing in grocery price inflation. In sausage and burger production, as with any process, ensuring that the machine fits as closely as possible with the requirements for a given product is crucial. An excellent way of ensuring this is by testing the product with the equipment before making a final decision, trying different recipes and settings to optimise the end result.”
