Meat&Poultry -- April 2014 - 60

Best Practices
in Brine Chiller
Disinfection

AutomAtion

"You have to find
the right balance
between automation
and hand-crafting."
-Ed Sanchez, Lopez Foods

Featuring BioIonix's
exclusive online
disinfection efcacy
estimate.

▪

Never
again guess
whether your brine has
proper microbial control.

▪

Proven to be highly consistent
with lab results obtained a day
or more later.

▪

With continuous QA/FSMA
operating data recording.

improvement and substantial capacity

City, Kan., beef-processing plant at

gain; less water and chemical usage

a projected cost of $48 million. Con-

during cleaning; fewer worker inju-

struction on the 62,000-sq.-ft. facil-

ries; improved traffic flow/less con-

ity began during the fourth quarter

gestion; less product handling; and

of 2013, and the system is scheduled

less wear on the forming machines

to be operational by spring of 2015.

Effective and consistent
disinfection.

by not overloading.

Once completed, the order-distribu-

No disinfection chemical
costs or dosing headaches.

Meanwhile, Cargill Value Added

tion system will hold 155,000 boxes

Meats-Retail's massive Dayton, Va.,

of beef. This will increase the boxedbeef capacity at the Dodge City plant

turkey complexes in the world that

by 130,000 boxes.

With these major benets:

▪
▪
▪

Not affected by brine color
or turbidity.

turkey complex - one of the largest

▪

Longer brine use...weeks
or more.

processes an average of 84,000 tur-

"This new distribution system will

▪

Compact system, easy to
retrot.

keys per day - acquired palletizing ro-

benefit our customers by improving

bots costing $1.8 million during fiscal

order accuracy and on-time delivery,

year 2012/13. "Each year, we have a

in addition to providing better capabil-

certain amount of capital earmarked

ity to handle the ever-increasing com-

for better ways to process," explained

plexity of product offerings shipped

Randy Batson, complex general man-

to domestic and international mar-

ager and 26-year Cargill veteran. "[In

kets," said John Keating, president

2014], we'd like to auto-palletize heavi-

of Wichita, Kan.-based Cargill Beef.

er product operations, such as whole

"Installation of this new system will

birds. We're always looking to improve

help us better meet our customers' ex-

our processes."

pectations, something we have demon-

How we do it:

▪
▪
▪

Breakthrough patented
catalytic process.
Powerful SuperOxidants™
generated from the brine itself.
Disinfection strength
automatically adjusts for
changing organic load.

strated as a core competency through

®

BioIonix, Inc.

Automated distribution

similar investments made in recent

Last August, Cargill also announced

years at our Schuyler, Neb.; Friona,

www.bioionix.com

it planned to add an automated or-

Texas; and High River, Alberta, Can-

der-distribution system at its Dodge

ada, beef-processing plants."

608-838-0300
info@bioionix.com

60

* Meat&Poultry * April 2014 * www.MeatPoultry.com
http://www.bioionix.com http://www.MeatPoultry.com
Meat&Poultry -- April 2014

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