Meat&Poultry - October 2013 - 46

final cook is done post-packaging. ConPro can also convey
product into a spiral freezer. A collating system places sausages in the trays inline and conveys them to the packaging department.
Several ConPro models currently exist. The ConPro 200
creates 200 formed products per minute and is ideal for a
very small plant, an R&D lab or pilot plant. It has a footprint
of less than 100 sq. ft. The more powerful ConPro 400 creates
400 formed links per minute in strip cuts or up to 1,500 portions per minute in straight cuts (depending on portion size).
This system requires approximately 200 sq. ft. plus another
100 sq. ft. for the collating system.
Some competitive systems require an entire room to be
built, plumbed and wired. ConPro is a smaller, portable system that can be transported inside the plant via fork-lifts.
ConPro accommodates fast changeovers. An experienced
operator needs 10 minutes to complete a changeover.
The continuous sausage string is precisely cut into defined units. The forming pro“It’s a very simple process: you change the extrusion
cess (ends are formed into the typical, round sausage shape) provides an excellent
head, wiper and knives and you have basically changed the
and appetizing product for the most exacting customer requirements.
system anywhere from a 8 mm to a 32 mm run,” Boeck says.
• Exact cutting of the continuous sausage string into defined portions for uniform
“You just plug the ConPro in, start the machine up, input
length and uniform weights with each portion
• Automated production of well-formed sausage ends for first-class appearance
your program…and go. It’s very quick.”
Processors can disassemble most of the system without
tools. One tool comes with the system for removing rotors, vanes and
The modular ConPro system also includes a Handtmann AL-System
with either a hanging unit or separation module, according to product knives. The eco-friendly fixation bath can be dumped down the drain.
Handtmann technical advisors typically spend one week at a new
type. Although Handtmann’s modular equipment allows continuous
production of sausage links, it can also be used for standard applications, installation training operators how to set up their machine, take it apart,
run through different products, clean it and trouble-shoot. “ConPro is
making it more flexible for processors requiring numerous changeovers.
ConPro’s primary co-extrusion concept remains unchanged, but a very user-friendly. Anyone can operate it,” Boeck says. “One person can
continuous stream of design and technology improvements have en- operate the entire system.”
hanced the system since it was launched. Technology and system components have evolved to improve manufacturing execution plus foster Continuous evolution
Since its introduction, ConPro has undergone major adaptations and
new-product applications.
In 2001-2002, initial internal basic ConPro tests were conducted. The innovations, including the implementation of the basic system: VF-sauprincipal was developed and the alginate was adapted to make it co-ex- sage batter machine, VF-alginate machine, coextruding and fixation unit
trudable. Soon after, the first US-based field tests were conducted at a plus length-control unit with straight cutting. A standard hanging unit for
major snack-stick company. Various product prototypes were created producing dry sausage was added, and the forming and cutting unit for
and several more field tests were conducted to perfect the system. In January 2006, the first ConPro system in the US was installed at a leading turkey processing complex where it still successfully produces a variety of turkey sausages today. In 2007,
several more systems were installed at other North American
processing facilities.
“The ConPro system allows processors to operate the machine continuously without having to load casings throughout sausage production,” says Joshua Boeck, field service
technician. The major advantages of ConPro vs. traditional production of meat sausages are casings don’t need to
be loaded and fill time is maximized thanks to continuous
co-extrusion.
ConPro offers new application options. “Natural hog or beef
casings were traditionally used to make link products. The ConPro can manufacture a vegan substitute for traditional casings
so a processor can label non-meat products as a vegan-style
sausage,” Boeck says. “This includes innovative products, such
as tofu links and fish sausage links.”
ConPro can create fresh, cooked or frozen product. The
ConPro allows continuous sausage production for linked and cut fine sausage meat
ConPro can convey fresh product for cooking in a hot-water
products with well-formed, closed ends.
bath for a short cook time to eliminate potential bacteria; a
4 • October 2013 • www.handtmann.com

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