kometos customer magazine 2011
DESCRIPTION
Kometos Customer Magazine 2011TRANSCRIPT
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KOMETOS CUSTOMER MAGAZINE
GROWTHINTERNATIONAL MARKETS
PRODUCT DEVELOPMENTPARTNERSHIP
A MODERNSALAD FACTORY
WITH A MISSIONhalf a kilo of health per day
3 A word from the Managing Director: Investments in an international future4 The Kometos Design Team4 Retail6 A modern salad factory with a mission8 News around the world9 Food chain news: Cold chain – controlled processing of good food10 Social responsibility and sponsorship: Practice makes champions
KOMETOS magazine 1/2011
Editorial content and images: Kometos OySpeed skating images: Juha KäenmäkiSalad factory images: FaFi Fresh Cuts Oy
Kometos OyP.O.BOX 97FI-61�01 KAUHAJOKItel. +35� 20 757 1400fax +35� 20 757 [email protected]
Business ID: 0�34172-3
10Tommi Pulli from the Seinäjoki Sports Club won silver in the 1000-metre race at the World Junior Speed Skating Championships.
6The intake of fruit and vegetables varies around the world. The World Health Organisa-tion recommends a daily intake of at least 400 grams of fruit and vegetables.
CONTENT
“The main goals of the cooperation are related to thawing technologies based on conveyor technology, microwaves and air circulation. These are three key components of thawing processes in the food industry.”
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A word from the Managing Director
INVESTMENTS IN AN INTERNATIONAL FUTUREThe global economy is an open market economy that is based on strong business, industry and exports. Kometos will continue its ambitious growth and investment pro-gramme in product and system innovation and international operations. In 2011, ex-ports will constitute 80 percent of our total sales.
We already operate in 24 countries, and the negotiations currently in progress will bring new orders from the Far East, from countries such as Thailand. We will also continue to expand our network to Spanish-speaking countries. By including a few new countries in our network each year, we can fl exibly anticipate the effects of our increasing orders on production development and production. At the same time, we can serve as a link for our new partners to the Russian market, for example.
Natural resources, energy effi ciency and biosciences are fi elds that will produce im-portant breakthroughs in terms of well-being in society and the future. The global chal-lenges related to these fi elds are urgent. We will respond to the current and changing needs of the food industry through continous product development – both on our own and in collaboration with partners.
Young people are the future, as an old adage puts it. Our highly competent prod-uct development team combines young, innovative and promising designers with invaluable know-how accumulated over decades. This year, we also included sponsoring young Finnish speed skaters in our social responsibility programme.
You can read more about these topics in this spring issue of Kometos Magazine.If we invest in the future, open new doors and windows to the world and continue to work hard, we are destined to succeed!
Raimo Niemi, Managing Director
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AN INTERNATIONAL The global economy is an open market economy that is based on strong business, industry and exports. Kometos will continue its ambitious growth and investment pro-gramme in product and system innovation and international operations. In 2011, ex-
We already operate in 24 countries, and the negotiations currently in progress will bring new orders from the Far East, from countries such as Thailand. We will also continue to expand our network to Spanish-speaking countries. By including a few new countries in our network each year, we can fl exibly anticipate the effects of our increasing orders on production development and production. At the same time, we can serve as a link
Natural resources, energy effi ciency and biosciences are fi elds that will produce im-portant breakthroughs in terms of well-being in society and the future. The global chal-lenges related to these fi elds are urgent. We will respond to the current and changing needs of the food industry through continous product development – both on our own
Young people are the future, as an old adage puts it. Our highly competent prod-uct development team combines young, innovative and promising designers with invaluable know-how accumulated over decades. This year, we also included sponsoring young Finnish speed skaters in our social responsibility programme.
You can read more about these topics in this spring issue of Kometos Magazine.If we invest in the future, open new doors and windows to the world and continue to
Raimo Niemi, Managing Director
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DESIGN TEAM
retail
“I balance the long days at work with spending time with my wife and three daughters. I also do voluntary work at our local skiing centre.”
Almost half of Kometos’ exports go
to Russia and other CIS countries,
where OOO Esmerado is an impor-
tant partner.
OOO ESMERADO was established
in 2000. However, co-operation
between the two companies dates
back to 1991 when Mihail Cherni-
avski was appointed as Kometos’
representative in Moscow. He is
now the owner and managing di-
rector of Esmerado. This means
that the two partners share a his-
tory of more than two decades –
a successful one.
– Over the years, we have supplied
aroung 150 new plants or equip-
ment, including installation, in our
different product categories. Our
turnkey services have covered
both EU-approved and GOST-certi-
fi ed slaughterhouses and process-
ing plants as well as thawing and
freezing tunnels for all types of raw
materials, says Cherniavski.
www.kometos.ru
Russia and its neighboursare important for exports
Tommi Pietiäinen, DesignerHas worked for Kometos for eight years. Cur-rently works as a mechanical designer.
“I enjoy the diversity of fascinat-ing and challenging projects and tasks.”
AT WORK
ON FREE TIME
, Designer
ON FREE TIME
“I ski in the winter, cycle in the summer and hunt in the autumn. What I most enjoy, how-ever, is spending time with my family.”
Arto Pitkämö, Production ManagerExtensive experience of the assembly, installa-tion and maintenance of machines and equip-ment and, in recent years, in supervisory posi-tions in production.
“I’m expanding my skills and knowledge in technical and fi nan-cial management through further education in mechanical and pro-duction engineering. I consider this lifelong learning.”
AT WORK
ON FREE TIME
, Production ManagerExtensive experience of the assembly, installa-tion and maintenance of machines and equip-ment and, in recent years, in supervisory posi- ON FREE TIME
The work of our design team is apparent in equipment that is customised precisely to our customers’ needs. Above all, their work is evi-dent in the seamless processes that support everyday business. Our diverse and versatile design, calculation and 3D software ensure that projects run as planned.
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Kometos’ thawing, stiffening and
freezing equipment fi nds its way
to the industrial capitals of Europe
through companies like Emil Muller,
a German family business.
– Our co-operation spans more
than two decades. We collabo-
rate closely and keep in touch on
a weekly basis. Together we fi nd
the solutions to any challenges our
customers have related to thawing,
stiffening and freezing. We also
collaborate with Emil Muller at in-
ternational meat processing trade
fairs. The latest of these was IFFA,
the largest European trade fair for
processing, packaging and sales
in the meat industry. The event is
organised every three years, ex-
plains Product Manager Jukka
Sairanen from Kometos.
Emil Muller is a family business in
its third generation. The company
manufactures some machines
and equipment, but it special-
ises in equipment representation
across the whole of Germany. Meat
processing plants constitute 90 per-
cent of Emil Muller’s customer base,
but the company also has custom-
ers in the fi sh processing sector
and the baking industry. Among
other things, Emil Muller has sup-
plied equipment for the defrosting
of cakes. In thawing, stiffening and
freezing equipment, Emil Muller
represents products manufactured
by Kometos. Emil Muller is an active
agency that helps Kometos estab-
lish new contacts both within and
outside Germany, in locations such
as the Far East.
Major opportunitiesin Europe and beyond
Arto Yli-Heikkilä, DesignerLong experience of supervisory positions in electrical installation work as well as mainte-nance and investing tasks in the food indus-try. Designer of heating, plumbing, ventilation, electricity and refrigeration. Responsible for electrical and refrigeration work.
AT WORK
ON FREE TIME“We get it right the fi rst time and create long-term customer relation-ships.”
“I am involved in the Rotary Club. I also enjoy forest work, boating and hiking in Lapland. Apart from that, my fi ve grandchildren keep me quite busy.”
Julius Viskari, DesignerResponsible for the mechanical design of modular production facilities, machines and equipment.
AT WORK
ON FREE TIME
“I enjoy spending my free time with my wife and our two little daughters.”
“A positive attitude is important for success both at work and in free time. My goal is to be a friendly, help and fair co-worker.”
Responsible for the mechanical design of modular production facilities, machines and
Timo Pirilä, Technical Manager25 years of experience of designing and man-ufacturing modular production and tempera-ture management facilities.
“I’m responsible for innovation and product development projects. I also support sales, design and manufacturing.”
AT WORK
ON FREE TIME
, Technical Manager, Technical Manager25 years of experience of designing and man-ufacturing modular production and tempera-
“I enjoy motor sports. My hobbies include building, tuning and driving race cars.”
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There is global agreement on healthy diets and the need for nutrients. Nu-trition recommendations are basically similar across different countries. The actual intake of fruit and vegetables, however, varies greatly around the world.
According to the World Health Organisation (WHO), higher intakes of fruit and vegetables can prevent cardiovascular diseases and cancer. They also ensure suffi cient intakes of trace elements, fi bres and vitamins. Many of the foods with saturated fat, sugar and salt in our diets should be replaced with fruit and vegetables. Fruit and vegetables have been proven to reduce the risk of obesity, and they are also likely to reduce the risk of type 2 dia-betes. According to WHO, up to 2.7 million lives could be saved annually with suffi cient fruit and vegetable consumption. The intake of fruit and vegetables varies around the
world. WHO recommends a daily intake of at least 400 grams. The organisation estimates the daily consumption of fruit and vegetables currently varies between 100 grams in developing coun-tries and 450 grams in West-ern Europe. According to a report by the Food and Ag-riculture Organisation of the United Nations (FAO 2003), Greece, Italy and Portugal are among the countries with the highest daily intakes of fruit and vegetables. Russia, the Czech Republic and Finland, on the other hand, have room for improvement.
Since 2002, the Finnish Horticultural Products Society has campaigned under the theme “Half a kilo a day.” The Information Centre of the Finnish Ministry of Agriculture and Forestry publishes an annual Balance Sheet for Food Commodities. According to this publication, Finns consumed 59.1 kilos of fresh vegeta-
bles per capita in 2009. Frozen and preserved vegetables increase the annual total to 71.4 kilos. Moreover, Finns consumed 13.3 kilos of
citrus fruit and 33.1 ki-los of other fresh fruit. Including berries, the daily intake of fruit and vegetables was 375 grams per capita in Finland in 2009.
Starting with produc-tion methods and
rapid cooling after harvesting, the entire pro-duction and sales chain affects the quality of fruit and vegetables. Standardised methods in pre-processing, processing and packing help maintain the products’ freshness and at-tractive appearance. The right temperatures for distribution, storing and presentation elimi-nate waste and ensure that consumers have delicious and attractive products on their plates.
“Daily consumption varies between 100 grams and 450 grams.”
A MODERN SALAD FACTORY WITH A MISSIONhalf a kilo of
health per day
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2000Totalling more than 2,000 square metres, the production facilities are complemented by a raw material store. The entire production plant is based on cutting-edge technol-ogy. For example, all incoming air is disinfected.
The 64 metre salad processing line covers all stages from trimming to washing, drying, weighing and packing. Modern metal detectors and weighing equipment ensure high quality.
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The plant launched production in April 2011. Its raw ma-terials come seasonally from local producers and interna-tional markets.
2011
A NEW OPENING IN FRUIT AND VEGETABLESKometos has become known as a diverse manufacturer and supplier of modular facili-ties and equipment for the pre-processing and processing of raw materials in the meat and fi sh industries. Collaborative planning with FaFi Fresh Cuts reaped results in March as FaFi carried out a test run of its modern salad factory in Olari in Espoo. FaFi produces ready-cut salads, vegetables, root crops and fruit for institutional catering and retail trading. The products can be served as they are or used as ingredients.
Kometos supplied FaFi with all the lines and equipment needed for the core process, cov-ering all of the stages from pre-processing to washing, drying and packing. The Dutch com-pany FMT FoMaTec, which Kometos represents in Scandinavia, manufactured the equipment.
This is the fi rst highly automated high-hygiene solution that Kometos and FMT FoMaTec have supplied to the fruit and vegetable sector in Finland. The production plant has three lines, with the longest extending more than 60 me-tres. Combined with an advanced enterprise resource planning system, these production lines ensure optimal effi ciency and operational fl exibility. Microbiological, physical and sensory tests guarantee high product quality. Further-more, the modern system makes the products rapidly traceable throughout the entire produc-tion chain, all the way to the end consumers.
– Experienced stakeholders, highly competent employees and modern production facilities make us well positioned to operate in a rap-idly growing sector of the food industry. Dis-cussions with partners support our view that there is a market need for an industrial-scale company focusing on high quality and product safety, says FaFi Sales and Marketing Director Ari Kähkönen.
half a kilo of health per day
equipment representationequipment representation
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News around the world
Last autumn, Kometos and the French company Sairem launched negotiations on co-operation. The negotiations resulted in a co-opera-tion agreement in early March when Sairem’s managers visited Kome-tos’ plant in Kauhajoki. Starting this
spring, these long-time friendly competitors will collaborate in product development in the planning and delivery of thawing systems.
The collaboration will expand both compa-nies’ market area for thawing systems and the resale of equipment, as Kometos already operates in 24 countries and Sairem in 50 countries.
In addition to robotics, the main goals of the co-operation are related to thawing technolo-gies based on conveyor technology, micro-waves and air circulation. These are three key components of thawing processes in the food industry. The two companies aim to man-age different thawing processes and serve as system suppliers. In robotics, these two com-panies will be complemented by the Finnish company Orfer, a trailblazer in the use of ma-chine vision systems and fast SCARA robots.
Two leading Europeanmanufacturers of thawing technology to join forces
Minister of Agriculture Vyacheslav Stanisla-
vovich Kucherenko and Vice Governor Andrey
Nikolayevich Kugayevskiy from Yamalo-Nenets in the north of the West Siberian Plain visited Fin-land recently. Yamalo-Nenets is the autonomous administrative district of the Nenets people. Its capital, Salehard, situated by the Ob River, is one of the major shipbuilding, fish processing and cultural centres in Northern Russia. The del-egation visited Rovaniemi, Finland’s northernmost town, which is known for its tourism services. Both Rovaniemi and Salehard are located close to the Arctic Circle. The two towns are planning to be-
come twin towns. In addition to cultural co-opera-tion between Northern indigenous peoples, their possible collaboration will facilitate international business.
The dignitaries from Yamalo-Nenets were invited to Finland by Kometos. The company is currently negotiating the installation of its seventh reindeer slaughterhouse in the district. The guests were hosted by Lapin Liha, a company specialising in reindeer meat processing, and Finnelma, a com-pany expert in fish farming and processing.
Welcome to our online store! Kometos has launched its online store. You are welcome to visit and learn more about our high-quality products and equipment as well as special offers.
www.kometos.com
The British company Loma Systems’ range of equipment covers quality assurance methods for product inspection and product safety in the food and packing industries. Please con-tact sales at Kometos for more information on metal detectors, checkweighers, X-ray equip-ment and other equipment represented by the company.
tel. +358 (0) 207 571 409
Twin towns facilitate business partnerships
INTERNATIONAL TRADE FAIRSSeafood Processing Europe 2011Brussels 3–5 May 2011Kometos Oy and Ness & Co. GmbH, department 4-6335
Interpack 2011Dusseldorf 12–18 May 2011
Food Manufacturing 2011 Tampere 26–28 October 2011, Kometos Oy, hall A, department A 211
RELIABLE food safety
Loma Systems’ IQ3+ Metal Detector Conveyor ensures high quality.
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Food chain news
COLD CHAIN –Controlled delivery of good foodHygienic processing at controlled tempera-tures is important for the quality and shelf life of foods within the multi-stage process that turns raw materials into products.
The meat cold chain begins with the rapid cooling of the carcass at the slaughterhouse. The carcasses are delivered to the cutting room, where the meat is cut and packed for sale or to be used in meat products. The cut-ting room temperature must be between 4°C and 12°C, and the temperature of the meat must not rise above 7°C. Temperatures below 4°C give the best results.
Naturally, the cold chain needs to remain un-broken during the logistics process. Refriger-ated lorries are loaded from insulated loading bays, preferably with products that are slightly colder than the temperature inside the con-tainers of the trucks.
Controlled process ensures qualityThe next link in the cold chain can be, for ex-ample, a storage depot that freezes, stores and supplies raw materials for processing plants, thawing the necessary amount to the right temperature before delivery. Processed products, such as sausages, are sliced and packed at low temperatures as well.
– Our customers include a German frozen food warehouse that specialises in logistics. The company’s core business is to store and thaw 330,000 pallets of frozen meat. It requires a great deal of know-how to thaw raw materi-als in a controlled manner that enables contin-uous monitoring, says Sales Manager Jukka
Sairanen from Kometos. He is an expert in stiffening, freezing and thawing systems.
A controlled process ensures clean raw ma-terials with a good structure. Kometos spe-cialises in the different stages of the cold chain, from equipment materials to process management optimisation for production plants. The main material is stainless steel, and the ST element manufactured by Kome-tos complies with the humidity and hygiene requirements for the food industry. In addition to installation and user training, the deliveries include maintenance and spare parts.
Direct effect on shelf lifeWith a few exceptions, all EU countries have almost identical food industry legislation. To enhance quality, some sectors – such as the Finnish poultry sector, from poultry breed-ers to industrial companies – have mutually agreed on guidelines and procedures that exceed the legal requirements.
– Some meat products will keep for three weeks at 7°C. If the temperature rises radical-ly to 12°C, product preservability decreases by one-third. This means that their shelf lives shorten from three to two weeks, says Marjat-
ta Rahkio, Group Director of Food Hygiene Services, from the Finnish Meat Research Institute.
Large international chains already use what are known as intelligent packages, which en-able the monitoring of the cold chain all the way to the refrigerators in people’s homes. In-telligent packing technology is based on, for example, a combination of enzymatic reac-tions and colour codes that indicate any un-acceptable temperature rises to consumers.
Rises in temperature can decrease shelf life by one-third and reduce quality by half.
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Social responsibility and sponsorship
Elina Risku
Mon morning speed, flexibility, muscle careafternoon weightsevening muscle care
Tue morning enduranceafternoon speed
Wed morning endurance, flexibility afternoon aerobic endurance
Thursday morning varied, rhythm afternoon weights evening muscle care
Fri morning varied afternoon anaerobicevening muscle care
Sat morning long-term aerobic endurance Sun rest
TRAINING PROGRAMME 28 May to 3 April 2011
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Practice makes championsThe record-breaking cold season presented chilly challenges to the Finnish junior speed skaters last February. The Seinäjoki juniors are accustomed to varied weather conditions, but unremitting cold temperatures over sev-eral weeks interfered with their outdoor train-ing sessions. Because of the exceptionally low temperatures, they were not able to skate laps as planned. They could only practise outdoors for 30 minutes at a time.
The World Junior Speed Skating Champion-ships were one of the most important events of the season. Intended for skaters between 17 and 19 years of age, the championships were held in Seinäjoki on 25 to 27 February. Bringing together the best junior skaters from 21 countries, the event offered excitement to the spectators until the very end. As expect-ed, the promising young speed skaters spon-sored by Kometos were successful.
– Success requires all aspects to work per-fectly. I expected one medal from the juniors, and they delivered – a silver on the last day. Tommi Pulli was in such good condition that a medal was a realistic goal. I was also ex-pecting a medal from him in the 500-metre race, but an unfortunate fall prevented us from achieving this goal. However, Elina Risku’s great performance in the 500-metre race was a positive surprise, says the juniors’ Head Coach Pirjo Lehtinen from the Finnish Skating Association.
Efficiency through varied intensity A typical day in the life of a junior speed skat-er includes two training sessions: a tougher and a lighter one. A week includes approxi-mately ten training sessions. Pirjo Lehtinen follows a pattern in which two high-intensity weeks are followed by an easier one. The weekly schedule also includes massages as well as muscle care exercises that the skaters can do independently at home. During train-ing camps, the total amount of weekly training rises from the average 20 hours to as many as 30 hours.
Athletes must have regular eating patterns and consume high-quality food. This serves both training and the ensuing recovery. Regu-lar and sufficient sleep is also important, be-cause the body rebuilds and gets stronger during sleep. In other words, development and success depend on all the 24 hours in a day.
– Our goals for the remaining season are very clear. All of our skaters aim to improve their personal records in all distances – and the na-tional records in the process. This is possible because we are currently training for the next events on very fast ice in Calgary in high-alti-tude conditions, explains Lehtinen.
Sponsorship is part of social responsibilityKometos is a long-time supporter of junior athletes from the Finnish Skating Association and Seinäjoki Sports Club. The company was also the main sponsor of the World Junior Speed Skating Championships in Seinäjoki.
– We have sponsored national teams in speed skating for three years now. This year, we included the boys’ and girls’ national teams in our sponsorship programme. Sup-porting young people is part of our social re-sponsibility programme, says Raimo Niemi, Managing Director of Kometos.
In speed skating, success requires all of the aspects to work perfectly: physical and men-tal condition, a will to succeed and a positive mindset. All of an athlete’s qualities must be developed comprehensively, without neglect-ing anything. The athlete must have a pas-sion for training. In its field, Kometos has the same passion for top performance, delivering stiffening, freezing and thawing equipment for its customers around the world – even in extremely cold conditions.
sponsorship
Elina Risku
Junior speed skaters Elina Risku, Tommi Pulli and Saana Hytti-nen from the Seinäjoki Sports Club.
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We design and manufacture automatic thawing lines. These lines combine high-quality microwave techno-logy and air circulation with automated conveyors and robotics.
Let the top expertise of our product development network help your business thrive and grow. www.kometos.com
CONTROLLED AND AUTOMATED
THAWING TECHNOLOGY
Reuslts by know-how