“Not just any smoke”
“Fleisch Magazin”, issue 1-2/2013
The innovative company Sorgo Plant-Engineering from Austria is trendsetter in the meat processing industry. Sorgo Plant-Engineering has been in the business of high-tech systems for smoking, heat and cold treatment of meat and sausages for two generations.
“We create added value for our customers”, is written on the homepage of Sorgo Plant-Engineering. And it is not only a slogan; it is the credo of this globally operating company. The Sorgo name has stood for the highest quality, advanced technology and continuous innovation for two generations. The comprehensive service does not end with the completion of quality systems: the customers are supported on site by highly qualified meat technologists. This gives our customers a competitive advantage and makes Sorgo to one of the most successful manufacturers in the European market.
For large production quantities, Sorgo continuous systems set the standards for quality and efficiency. According to our standard, the continuous systems consist of 2 sections: a heat treatment zone and a cooling zone – each with automatic conveyor system. The smoking/cooking area is separated from the cooling area by a intermediate segment/sluice door. The loading and unloading of the trolleys/ racks occur automatically. This system allows highly efficient production with minimal weight loss. Sorgo Plant-Engineering stands therefore for innovative and coordinated program for the production of raw and boiled sausage for industry and trade. Sorgo is also successful in the area of smoking: all common smoking methods like smoulder smoke, friction smoke, liquid smoke and steam smoke are available. Due to the extended technology, many well-known meat plants are already working with Sorgo continuous systems for smoking, cooking and cooling.
Optimal maturing
For the production of naturally matured products such as salami with white mould or raw ham (smoked or air-dried), we offer individual tailor-made solutions. The maturation of air-dried specialities is optimized from the salt phase to the final phase in equipped maturation lines. The applied air conditioning and maturing system coupled with the use of enthalpy improves the fermentation process. Furthermore, the weight-dependent maturing at the press of a button leads to a higher product safety and more value added. Depending on processing criteria, the air conditioning, pre-drying/cold smoking and maturing systems are configured as either a 2-way or 4-way air conditioning system – especially in case of air-dried products. Due to the flexible design of the air conditioning and maturing systems, the maturing rooms are designed according to the application – even in the largest systems with a capacity of 250 tons and a room height of up to six meters the products are dried very gently and uniformly. Also the customers looking for systems for thawing of meat blocks and clean room air conditioning systems for slicer rooms and working spaces will be satisfied and find at Sorgo what they are looking for.
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