THE MANUFACTURE OF FRANKFURTER-TYPE, LIVER SAUSAGE-TYPE AND DRY SAUSAGES USING A HIGH-DEGREE OF AUTOMATION

In view of the increasing automation of complex processes we shall hav e, in the future, to eliminate isolated solutions in process automatio n in the meat industry. As far as the production of frankfurter-type, liver sausage-type and dry sausages is concerned this means the amalga mation of various technologies, that is, processes in the cutter or mi xer, transport jobs at the periphery of these units and the weighing a nd data systems integrated in them. The product-related processes disc ussed should be arranged in accordance with logistics as far as their sequences and their mechanical and data technical structure is concern ed. This will eventually lead to the amalgamation of microprocessor sy stems, which are at present still separate, to form whole, video-run u nits.