Whereas previously we first thawed the raw material for the Signature range and whole steaks and large cuts for private label production at a controlled temperature of up to 5 degrees Celsius. C and then our trained staff portioned it for filling, we have now modified the process.
We have purchased two electric stainless steel butcher’s saws, on which the raw material is FIRST CUT and then thawed in a heated butcher’s oven in about 15 minutes.
This dramatically reduces the thawing time from about 3 days to a few hours (for the same quantity), allowing us to plan production more flexibly. Furthermore, cutting a frozen block on a saw is about 3 times faster than cutting frozen raw material with a knife.
Last but not least, it is also a much cleaner working process, because the liquid released from the thawed meat remains in the massager and is conveniently drained into the waste sump, whereas in the case of thawing in the refrigerated box, this needs to be sanitized each time. This creates additional savings.
