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The Tönnies Group has built its bovine animal competence heart in Badbergen, Lower Saxony. The cuts of beef are vacuum-packed in thermoforming and shrink-wrap machines, a course of that has turn out to be extra efficient than ever following renovations at the website: Now, energy-saving Atlas Copco variable-speed vacuum pumps are used to create vacuum conditions at two central stations.What used to be a mixed slaughterhouse has turn out to be a “bovine animal competence center”: For a long time, cattle and pigs had been slaughtered and butchered at the identical time in Badbergen on behalf of other corporations. In 2017, the Tönnies Group took over the location and determined to base its entire slaughtering operation in Badbergen – up till that point, this had taken place at the company’s major website in Rheda-Wiedenbrück. In 2020, Tönnies Beef reopened the site after in depth conversion and renovation. The Group invested round eighty five million euro within the constructing and state-of-the-art know-how at this site in a small town in northern Lower Saxony, between Oldenburg and Osnabrück. The slaughtering, butchering and ending processes are primarily based on the newest cooling expertise, machine-based butchering and highly automated picking and shipping traces.
Several hundred tons of meat depart the location every day and 95% of the animal – virtually every little thing – is utilized. This permits Tönnies to fulfill totally different consuming habits all over the world: While German consumers favor lean beef, meat with a thick layer of fats is well-liked in Scandinavia and different European countries, based on the manufacturer’s web site.
Efficient screw vacuum pumps present forming, low and nice vacuums
“The cuts weigh between 1.5 and 9 kilograms after butchering,” explains Waldemar Metzger, Technical Manager of Tönnies Beef GmbH & Co. KG in Badbergen. The cuts are vacuum-packed for numerous main customers. For this objective, Tönnies has installed several packaging traces in the halls: Seven thermoforming roller machines and two robot-operated shrink-wrap packaging machines. Efficient Atlas Copco vacuum pumps are used in the systems to vacuum pack the tubular/shrink bags and thermoformed plastic trays, and to keep the meat actually fresh. pressure gauge ออก หลัง work in two stations and supply forming, low and fantastic vacuums.
The thermoforming machines provided by vacuum station 1. There are 4 Atlas Copco GHS 585 VSD+ variable-speed, oil-injected screw vacuum pumps that evacuate the air up to 40 mbar (absolute), in addition to 4 small boosters that lower the pressure even additional to three mbar. One of the screw pumps provides the forming vacuum for the thermoforming curler machines, which solely require round one hundred to 150 mbar for the forming process. The other vacuum pumps on this station are related to the boosters. One of the pumps is redundant at any given time: This can also be the case within the second vacuum station, which includes 5 GHS 730 VSD+ pumps that take away the air from the shrink baggage at the Cryovac traces. “The dimension of the cuts of meat is mechanically detected by our methods,” explains Waldemar Metzger. “The packaging machines then automatically insert the cuts of meat into the tubular baggage, which are reduce to the correct dimension under a vacuum bell.” Under the hood, all ambient air is then evacuated in two levels until the stress is round three mbar (fine vacuum).
“With the forming vacuum – or thermoforming vacuum, as it’s also called – the plastic tray is shaped by cutting the foil roll,” says the Technical Manager. After filling the shell with smaller pieces of meat, the shell is “wed” to the quilt film: The tool closes and seals the packaging hermetic at 3 to 5 mbar using the fantastic vacuum. Sorting machines assign the person trays and tubular bags to larger boxes, that are then used to choose customized packing containers for buyer orders.
Efficient pace regulation reduces power requirements by a third or more
Waldemar Metzger has been working in Badbergen for 20 years and has been part of the planning and execution stages of converting the mixed slaughterhouse to a purely beef operation from the very beginning. This included the choice to purchase Atlas Copco variable-speed vacuum pumps. “As far as know-how is anxious, being in a position to vary the pace of the GHS vacuum pumps is important to us and saves energy,” stresses the Tönnies worker. “Compared to fixed-speed machines, you presumably can reliably reduce down vitality necessities by around a 3rd – even perhaps by half, relying on the variety issue.”
The controls on the vacuum pumps have a user-friendly plain text display, which additionally signifies the operating hours and maintenance intervals. Since the Atlas Copco pumps could be related directly to an exhaust system, it was attainable to use air-cooled pumps. According to the producer, this improves the climate of the room; it is now not necessary to have the additional room cooling often required when utilizing central vacuum systems.
The challenge was implemented on site by and with Oliver Hornberg, Managing Director of Eugen Theis Vakuumtechnik in Werther. He delivered the pumps to Tönnies Beef, ready to use – including a 400 m pipeline in the transformed slaughterhouse, measuring in places to a diameter of DN 300. His company, Eugen Theis GmbH, was based in 1984 and makes a speciality of vacuum expertise. In 1999, Hornberg took over the enterprise from its founder, Eugen Theis, and 20 years later, in late 2021, sold it to Atlas Copco after he could not discover a successor. “Our two children are pursuing different profession paths,” he says. Hornberg himself stays Managing Director even after the company was offered to Atlas Copco and is trying forward to vital growth under the umbrella of one of many world’s largest suppliers of vacuum pumps. The company already operates throughout Germany: “From Flensburg in the north to Regensburg in the south and Halle (Saale) in the east,” he says, outlining the attain of his company: This additionally consists of Badbergen in the (north)west, as he typically stops by at Tönnies Beef to maintain up the machines.
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