The machines are one highlight for fair visitors – but the LASKA stand itself is another. At over 6 metres high, with two stories and a bar, LASKA’s presence at the IFFA this year is more like a house in which one gladly meets up rather than a usual exhibition area.
In addition to the globally appreciated cutters, vacuum cutters and cooking cutters in sizes from 65 to 750 litres bowl capacity, grinders and mixer grinders, frozen meat cutters and a new generation of emulsifiers and mixers, all in a wide variety of sizes and designs and with state-of-the-art technology, will be presented. In addition, due to increasing customer demands for automated production processes, three production lines will be on display.
Discover the new generation of LASKA emulsifiers and mixers at IFFA 2022.
Production line 1 is designed for the fully automated production of fine sausage meat. Frozen blocks of meat are first grinded and the pieces then directly transported to a mixer with a completely newly developed mixing and unloading concept and a volume of 3,000 litres. An analysis tool with X-ray technology integrated at the start of the line continuously monitors the fat, water and protein content. This ensures that the formula is precisely observed and constant product quality is assured. After homogenisation, the desired fine sausage meat is produced in the latest generation of emulsifiers. These LASKA emulsifiers were completely revamped with a focus on hygiene and maintenance and, thanks to their patented and award-winning cutting system, they also reduce wear and tear, and therefore costs.
Production line 2 is made for the automatic manufacture of minced meat products. The frozen or fresh raw material is pre-minced in a grinder and transported via the conveyor system developed by LASKA directly to a mixer grinder. After the homogenisation is complete, the same machine minces the meat to the desired grain.
Production line 3 was built for the automatic production of raw sausage. After grinding in the mixer grinder, the material is transported by conveyor belt to a spreading machine. Another conveyor belt, on which salt is added automatically and precisely, leads to the newly developed mixer. This is where the material receives its homogeneous appearance to make the perfect sausage. The online analysis process integrated in the mixer measures fat, water, protein etc. in real time during the mixing process.