FOODTECH PACKTECH FIND A
GODSEND
Senior supervisor
in the lamb cut
room Peter Mueller
was worried. “We
originally had a
cleaner which
consisted of segmented blades
mounted onto a head pole,” he
explains. “This cleaner was then
mounted onto the head pulley
with the blades tensioned via a
counterweight system.
“The cleaner was of poor design, but
that was all the market had to offer
at the time. Meat would accumulate
between the cleaner tips and the
belt’s surface - the resulting build-up
would cause such tension between
the cleaner and the belt that the
force of tension would eventually
cause the cleaner to flip over.”
This wasn’t ideal in an area with eight
conveyors, two modular and six
white nitrile plied belts. Mueller says
the two modular belts experienced
the most carryback and presented
challenges for the site. These two
belts were located in the cold-boning
lamb processing facility, which
operated two, eight-hour shifts per
day.
“Often, this problem occurred during
A Bay of Plenty lamb processing
facility was experiencing severe
carryback on a conveyor in the
lamb processing room, with
more than 20kg of carryback per
day meaning a huge amount of
product waste and a hit to the
bottom line of the company.
FOR MEAT COMPANY
70 ANNUAL DIRECTORY 2019