Meat&Poultry - April 2012 - 91

EQUIPMENT ESSENTIALS • ADVERTORIAL

Automated washing plays a critical role
Automated washing equipment ensures that meat processing containers are consistently cleaned and sanitized while improving throughput speed and reducing labor costs
Hygiene mandates in food production and packaging facilities continue to be a critical focus of processors and regulators, yet some companies still cling to cumbersome and less-than-effective methods of washing and sanitizing containers used in the process stream. Although existing regulations may not mandate a specific level or methodology of cleaning and sanitizing, there are hygiene and efficiency related reasons that food processors should pay more attention to this process. In hand washing operations, including power spraying, there is much room for human error. Workers may not achieve the water temperature required to properly sanitize containers. Even after hand washing, food remnants and cleaning agent residue can remain in the seams and corners of containers put back into use. By automating the washing process, however, food processors are assured a complete cleaning and sanitizing of containers every time. There are also other benefits that add to the strong economic case for integrating automated washing systems. For example, saving on wasted labor and floor space and improving on production throughput are important incentives for many food processors. “Washing systems are becoming an integral part of the food processing line,” says Mark Corser, president of Corona, Calif-based CM Process Solutions, a nationwide supplier of stainless steel hygiene equipment, including commercial and industrial washing systems, for the food processing, pharmaceutical, and distribution industries. “Instead of manually washing containers with a hose or pressure washer, which introduces risk into the process, more companies are installing systems that automatically meet their specific washing and sanitizing needs, and are also adding to their volume capacity as well,” Corser explains. “This approach ultimately impacts product quality.” No messin’ with containers Headquartered in Minong, Wis., Jack Link’s Beef Jerky is the No. 1 US meat snack brand and fastest-growing meat snack manufacturer worldwide with products in over 40 countries.  Beyond their premium meat snacks, Jack Link’s is well known for their hilarious TV commercials, “Messin’ With Sasquatch,” in which jerky-loving, adventurous spirits play pranks on an unsuspecting Sasquatch.   Over the years, Jack Link’s has expanded its operations and enhanced production facilities in order to meet growing consumer demand for their products. In late 2011, after 12 years of

operation, plant management decided to upgrade a key internal production space in their New Glarus, Wis., facility.  The formulation room, where beef sticks and sausages  are ground and blended, was redesigned to maximize efficiencies and ensure that safety and quality standards are not only met, but exceeded.  A new, automated, washing system was installed to improve efficiency within the limited confines of the room. The main purpose of the new washing system was to improve turnaround of large, 1,200-lb. stainless vats as well as 600-lb. Vemag-type buggies that contain raw meat prior to processing. “We purchased the washing equipment to streamline processes in our redesigned formulation room,” explains Jeff Abrahamson, Quality Assurance Manager. “It’s important that our vats and buggies are cleaned and sanitized quickly and thoroughly.  The vats are too big to be cleaned manually, so we needed a washing system that would clean and sanitize multiple vats and buggies automatically, within a limited space.” Abrahamson’s team collaborated with CM Process Solutions to spec and design the washing system, the stainless steel vats, and also the racking system where meat is stored prior to processing. “CM Process visited our facility to identify our needs and to present us with options and solutions,” Abrahamson explains. “We customized the equipment to maximize our available space and that has really paid off.” Abrahamson says the new system has al-
Meat&Poultry - April 2012

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