Hygiene solution for meat and sausage manufacturer

Since 1953, German meat manufacturer Sutter has grown from a small country butcher’s shop to a modern but still traditional craftsman’s business, which is still run as a family business today. The company specialises in the production of cooked cured products such as ham, smoked pork and pork belly, as well as of scalded sausage products such as wiener. The range also includes meatloaf, ham sausage, mortadella and much more.

In order to ensure the best possible hygiene in the production process, the company uses various technologies, including Kronen UVC disinfection locks for surface disinfection using UVC radiation.

Three UVC disinfection locks are used at two of Sutter’s production sites for disinfection of sausage casings or ham coatings before further processing into sausage and ham slices. Between 10 and 30 tons of product are disinfected per day with a lock, depending on the product. The process is designed to improve the shelf life and food safety of the products.

The sausage casings and ham coatings are disinfected in the ‘high-care’ production areas before these products are cut and packaged as sausage or ham slices. This reduces the transfer of any germs that may be adhering to the mantles of the cut surfaces.

Thomas Eckart, Head of Department at Sutter, sees disinfection using the UVC lock as an important processing step to kill bacteria and prevent microorganisms, and is very satisfied with the results. “The Kronen disinfection locks can be adapted very well to our work processes because they are mobile and, eg, can be moved out of the high-care area for cleaning. The machines are easy to clean and the lamps are of very high quality and have a long service life.”

With service provided by Kronen and the implementation of the required adjustments, the machines work reliably — which is why, after testing the first disinfection lock, the two additional machines were purchased to manage the increasing production volume.