If it isn’t broke, don’t fix it, right? While most of the sanitizers employed in meat and poultry facilities have been effectively used for decades, concerns remain over their toxicity to employees and the environment.
Slicers are inherently dangerous to employees, so it’s no wonder processors are reviewing new technologies that will automate sanitation and cutting procedures.
Sausage may not have bacon’s cult appeal, but it has proven surprisingly resilient to shifting consumer taste and health preferences, and the size of their wallets.
While options abound for processors, choosing the right conveying system requires consideration of the task at hand as well as the abuse the system will take.