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| WHAT
THEY SAID... |
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Raynal
et Roquelaure - Capdenac |
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 The
return of canned food :
" Since January 2000, Raynal et Roquelaure (Cofigéo
group) has been operating from a new plant of 6,200 sq.m.
at Capdenac (Aveyron, France). For this new plant, rationalization
of the production lines and hygiene have been at the forefront
of their minds …
… Preparation of meat : the room for meat preparation
is equipped with several units to handle the portions of meat.
Three Lutetia churning machines are used in particular to
defrost, massage and cure meat under vacuum. The defrosting
operation is carried out by injecting steam at a controlled
temperature. Rotation ensures uniform curing" RIA
N ° 604 6 July 2000
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Raynal
et Roquelaure : a new plant |
Ready-made
meals - the riposte of the sterilized solution :
" From the atmosphere of the gourmet cuisine of the
workshops in downtown Capdenac, Raynal et Roquelaure has moved
to a new plant producing some 15,000 t of sterilized meals where
the 3 key words are : flexibility, flavour and safety.
… Preparation of meat : for the manufacture of sausages,
lardoons and minced meat Equipment : ….. Lutetia churners.
" Process N ° 1161 June 2000
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GMD
(Monfort) - Maubourguet |
The
foie gras from the South-West of France has been domesticated
:
" At GMD's (groupe Monfort-Grimaud), better known to
the public by the brand name of Monfort, the foie gras of the
South-West is an institution . It's worth a visit !
… Sliced and smoked fillets of duck breast : the P3 unit
houses a slicing and vacuum-packaging line for dried and smoked
fillets of duck breast : equipment and liquid smoke from Lutetia,
… "
RIA N ° 594 - september 1999
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The
solution at Beauchamp Salaisons |
La
pasteurization :
" The international showcase of equipment manfacturer
Lutetia, the Beauchamp Salaisons plant has successfully married
knuckles of ham and pasteurization. It makes these products
for Herta, Intermarché, Stalaven, Géo, Impérator,
etc.
… and in 1996, this helicopter engineer even set up his
own company, a meat salting plant, which resulted from a long-term
friendship and a close collaboration with Pierre Thirode for
whom his admiration knew no bounds " A genius in food-processing
" he says. As a result, the Beauchamp Salaisons plant is
exclusively equipped with machines designed by Lutetia, ranging
from the massagers to thermoformers, sealing machines and injectors
! …. " RIA N ° 592 - June 1999
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Beauchamp
salaisons |
Pierre
Millot, the plant manager explains the processing of his traditional
knuckles of ham :
" Beauchamps Salaisons has developed a process to make
a traditional pasteurized knuckle of ham with no loss of weight.
The ageing tests developed in collaboration with Adria and validated
by the veterinary services, show that the bacteriological quality
is guaranteed 75 days with stress periods at 8° - a highly-coveted
performance at the moment !
My product is flawless and we have not had any problems. The
bacteriological analyses have always been negative.
The Lutetia equipment, notably the massager and its defrosting
/ salting system prevents any loss in weight while limiting
human intervention. The ventilated steam cooking process, whose
cooking tables have been validated by Lutetia and by Adria,
allows us to fully maintain the organoleptic qualities of the
products.
the flash pasteurization developed within the cookers on full
or cut knuckles of ham is a thermal surface treatment which
eliminates microbiological contaminations prior to the packaging
operation." ." RIA N ° 592 - June 1999
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Rivière
- Castelnaudary |
Cofigeo
groups together its charcuterie activities :
" …. Rivière Sa, which is well-known for
its cassoulet, is going to complete in 1999 an investment programme
to have a high-performance information system. The target is
the development of fresh cassoulet … defrosting and brining
: three Lutetia churners ensure, before poaching, the defrosting
and brining of the raw materials which are to be conserved in
fat" RIA N ° 587 - January 1999
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GEO
ABLIS |
Cofigeo
groups together its charcuterie activities :
"By investing FRF230 million, without counting its
new site at Ablis, Géo now has a state-of-the-art facility
to group its productions together… Massaging ham under
vacuum : the ham-massaging workshop includes five 4-tonne churners
and seven 2-tonne churners supplied with meat by suction ducts.
The massaging time varies from 12 to 20 hours. " RIA
N ° 569 May 1997
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Morteau |
A
high-performance tool for traditional products :
" En 1987, Michel Jacquet, PDG actuel de Morteau saucisse
créait sur 900 mètres " In 1987, Michel Jacquet,
Morteau's present chairman and managing director, set up a production
unit on 900 sq. m. with 4 employees. Today, with the new plant
of 3,500 sq. m. and a production capacity of 1,500 tonnes a
year, he achieves a turnover of over 5 million euro with a staff
of 40 … " yes " to country products but made
using high-performance technologies such as cooking under vacuum
in the final packaging for example for the cooked and smoked
ham proposed by Lutetia or massaging dry products for the production
of dry smoked ham and dry sausages, etc. "
Process N °1125 march 1997
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Jambon
du liévinois |
Mini-hams
cooked in their final packaging :
" … among the advantages provided by cooking under
vacuum in the final packaging, we can point out that no cooking
plates are required and that a lot of time is saved as a result
of the absence of the repackaging operation after cooking and
before dispatch. Last but not least, this technique provides
a shelf life of over 45 days,… " RIA N ° 561
- september 1996
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your production with LUTETIA
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