This website uses cookies. By continuing to browse, you are agreeing to our use of cookies as explained in our, Cookies Policy.

Case Study:

Reduce Rejection Rate and Improve Quality


Food

View this Case Study as a PDF

FM_CaseStudyDetailBreadcrumb

Home / Case Study / Reduce Rejection Rate and Improve Quality

Customer Details

Problems

-High rejection rate
-Underweight and burnt meatballs and meat patties from the production line
Objective

To maintain optimum temperature and moisture profile for improved productivity
Solutions

- Extensive audit of the processing plant’s systems
- Desuperheating system with variable nozzle desuperheater, control panel and temperature and pressure transmitters
- Controller programmed to adjust the amount of water based on incoming steam pressure
Benefits

-Steam temperature optimised to suit process requirements
-Weight of meatballs and patties regulated with adjustment of water injection
-Reduction in rejection rate due to charring
-Increased productivity
View All Case Studies

Case Studies

Get In touch