schröter technologie - en meeting point · 2019. 4. 4. · out of chlorinated refrigerants....
TRANSCRIPT
MEETING POINTMEETING POINTI S S U E 47 | 2 017
EN
CUSTOMER REPORT
Westphalian Raw Sausage Producer Has Long
Bet on Vegetarian Products > Pages 2–3
TECHNOLOGY
Shock Cooling for Heat-Treated Goods
> Page 4
KNOW-HOW
CO2 – Schröter Has Used the Refrigerant of the
Future for Years > Page 5
Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO. KG SEES GROWTH WITH ITS MEAT-FREE PRODUCT RANGE
2 | Customer Report
A WIDE RANGE OF DELICIOUS SAUSAGES – BUT WITHOUT ANY MEATSuccess with vegetarian and vegan products
Windau uses CLIMAjet system from Schröter both
for its meat production as well as its meat-free line.
Windau GmbH & Co. KG has been internationally
known for its traditional Westphalian sausage and
ham specialties for over 40 years. But the raw sau-
sage manufacturer from Harsewinkel, who relies on
Schröter’s tried-and-tested systems for its produc-
tion, recognized a trend early on – the meat-free diet
boom. As a result, back in 2014, the family-run com-
pany expanded its range to include vegetarian and
vegan products.
In Germany, there are nearly eight million vegetarians*,
nearly one million vegans*, and about 9.6 million flexi-
tarians** – and these numbers continue to grow. Many
of them enjoy the taste of sausage and don’t want to
give it up. Windau recognized this business segment’s
potential and was one of the first meat-processing
companies to introduce a vegetarian salami. Now the
Westphalian company has produced and sold meat-free
products for nearly ten years.
Its success story began back in 1976, when Clemens
Hilker founded the small business. The initial staff of
16 employees has now grown to nearly 250, and the
production area has expanded from 1,200 to 22,000
square meters. Every day, 120 different products leave
the production facility – from raw sausage to cooked
sausage and ham to convenience products. Windau
doesn’t only have extremely high standards when it
comes to raw goods and recipes – needs-based, opti-
mal, and economical processing in its production lines
is also a top priority. To meet these demands, Windau
also counts on outstanding quality when it comes to
the production systems it uses. Because of these high
standards, Schröter has supported the company with
its raw sausage production right from the beginning.
A Clean Affair
Windau uses a staggered production schedule to man-
ufacture its vegetarian and vegan products. This means
that they use the systems for meat production to pro-
duce the meat-free line of products during the next
shift. In this context, a thorough cleaning and meticu-
lous cleanliness are of utmost importance. Ongoing,
rigorous inspections prevent residues, and laboratory
samples using smear tests ensure that meat contami-
nation is not possible. This is how the company can ef-
fectively split up its production processes.
Successful Development
“In 2014, the market wasn’t yet receptive to meat-free
products like this,” says Michael Kleine-Tebbe, head
of research and development, looking back to the begin-
nings. “But now both discounters and retailers have
opened up and added these products to their selection.”
It’s no wonder either, since over time taste, appearance,
and texture of these products has improved significant-
ly. And the numbers speak for themselves – at Windau,
this segment has now grown to six percent of total reve-
nue, with 60 percent of this total stemming from vege-
tarian and 40 percent from vegan products. As a result,
the company’s focus has moved toward vegan products.
“We embraced this innovative trend early on and ex-
panded this segment. Today we can say that our vegan
and vegetarian products add to the revenue generated
by our meat products. These products are not pur-
chased as a substitute for meat products,” emphasizes
CEO Uwe de Weerd, explaining the reason as follows:
“These products primarily appeal to a younger clientele
that did not purchase any of our meat products be-
fore.” Vegan and vegetarian products are mostly a na-
tional issue, however. Windau sells approximately 98
percent of these products in Germany, with only two
percent being exported, mostly to Scandinavian coun-
tries. But one thing is certain: vegan and vegetarian
products are here to stay and are extremely popular on
the meal plans at schools, day-care centers, and hospi-
tals. This is a market with good prospects for the fu-
ture, and one that Schröter clearly has its sights set on.
As such, with its flexible production systems, the
equipment manufacturer from East Westphalia is also
focusing on this promising segment.
Windau GmbH & Co. KG, known for its Westphalian sausage and ham specialties,
has also offered vegetarian and vegan products since 2014.
Customer Report | 3
Juicy Vegan
Veggie Burger
Ingredients
200 g ground unripe spelt, 40 g sunflower seeds,
100 g oats, 3 cloves garlic, 4 tsp. vegetable broth, 2 onions,
1 tsp. salt, 2 tsp. curry powder, 2 tbsp. tomato paste, 1 bunch chives,
Also
4 burger buns, 4 tomatoes, 3 pickles, 2 tsp. sweet chili sauce,
1 tsp. ketchup, 1 tsp. mustard
Instructions
Add the spelt grain, sunflower seeds, oats, garlic, and vegetable broth to a pot and
cover with water. Mix thoroughly and bring to a boil. Remove from the stove and al-
low to soak for ten minutes. Cut the onions and mix well with the curry, salt, chives,
and tomato paste. If the mixture is too sticky, add some flour. Form the dough into
flat patties, add to a frying pan with some oil, and brown well on both sides. Slice
the pickles and tomatoes. Cut open the burger buns and first add the veggie burgers,
then top with pickles and tomato. Add the sauce and the top of the bun.
Source: http://www.chefkoch.de/rezepte/3003291453207385/
Saftiger-veganer-Gemueseburger.html
Windau’s Meat-Free
Product Range
Delicious enjoyment without any meat – that is
the slogan for vegetarian and vegan products at
Windau. The company has offered a wide range of
different meat-free products since 2014, which
includes everything from vegetarian salami to
vegan liverwurst and teewurst to vegetarian and
vegan ham sausage and pulled pork. Customers
can select from three different types of vegetarian
salami that are rich in protein and high-quality
rapeseed oil, without any added flavor enhancers.
The company’s vegan liverwurst and teewurst are
also produced with high-quality vegetable protein.
All of the aforementioned products are gluten-
free. The product range also includes vegan
pulled pork in three delicious recipes: Classic,
BBQ, and Gyros Style.
BACKGROUND INFORMATION
* Source: German Vegetarian Alliance (VEBU), January 2015
** Source: Study by the Universities of Göttingen and
Hohenheim, 2014, (a flexitarian diet is one that is
plant-based with the occasional inclusion of meat)
Residue-Free Cleaning
If a company produces traditional and meat-free
products using the same, an extremely thorough
cleaning is an absolute must. With Schröter systems, a
programmed control unit helps clean them consistent-
ly well and as quickly as possible – using the least
amount of chemicals and water as possible. The auto-
matic cleaning device operates using a booster pump
and can be used for more than one production system.
The process visualization software documents every
cleaning with the same level of precision as it does the
production processes. As a result, system operators
can always see when the system was cleaned. With
its automated cleaning system, Schröter makes the
production process safer and ensures that resources
are used in an ideal manner.
Flexible systems for efficient production.
4 | Technology
Heat-treated food products are vulnerable. To prevent
the growth of microorganisms, such as when produ-
cing cured pork, a rapid and controlled cooling is
critical. With ARCTICjet cold air systems from
Schröter, not only can you precool your goods, but
they also help to systematically achieve low core
temperatures during the intensive chilling process.
All of the cold-air systems stand out thanks to extreme-
ly high air output and the resulting outstanding cooling
effect. As such, they not only reduce production times
and improve product shelf life, but also guarantee ab-
solute hygiene.
Cured Pork –
a Sensitive Product
The production of raw cured pork has a higher danger
of microbial spoilage than thoroughly heated products.
Usually, cured pork reaches a core temperature of be-
tween 45 and 50°C toward the end of the hot-smoking
process. To achieve that typical shine on the surface of
the product, the hot-smoked pork is slowly cooled
down in a cold room. The problem is that this tempera-
ture range represents the ideal temperature for many
microorganisms. This means it’s important to pass
through the temperature range at which bacteria
grows the fastest in as little time as possible. This can
be achieved by intensively chilling the goods using an
ARCTICjet system.
Faster Cooling –
Numerous Advantages
Continuously variable air circulation and systematic
temperature and moisture pulse contact control offer
many benefits: on the one hand, you can still achieve
that surface shine, and on the other hand, after inten-
sive chilling, the goods exhibit an extremely low tem-
perature and a dry surface, and as such, are immedi-
ately ready for packaging. On top of that, you can ex-
pect to save a considerable amount of time compared
to standard cooling in a cold store.
Through the use of semicontinuous systems, the
SEMIjets, you have the ability to transport your prod-
CHILLING WELL IS HALF THE BATTLEReducing microbial spoilage
ucts from the hot-smoking system to the intensively
chilling system via an automated conveyor system.
An additional benefit of this production line is the
separation of the production and packaging areas
(black/white). This prevents production employees
from coming into contact with the cooled goods,
which in turn prevents the goods from being exposed
to further microbes. Last but not least, cleaning the
cooling system is another key factor in ensuring the
production process is safe. With Schröter cooling sys-
tems, this is taken care of by a steam sanitizing unit
in conjunction with an integrated cleaning system –
meaning the cooling process is twice as safe.
ARCTICjet cold air systems not only precool sensitive goods, but also help quickly and systematically achieve low core temperatures during the shock-cooling process.
This results in shorter production times, improved product shelf life, and absolute hygiene.
KNOW-HOW | 5
> Carbon dioxide (R744) is currently experiencing
a refrigeration renaissance
> CO2 was one of the most important refrigerants
between 1870 and 1930
> Serious accidents accelerated the development
of HCFC refrigerants, which forced CO2 almost
completely off the market
> As a natural substance, it is found in abundant
quantities in the atmosphere
BACKGROUND INFORMATION ABOUT CARBON DIOXIDE
> The number of CO2-powered cooling installations has
steadily increased since the F-gas regulation has come
into effect
> CO2 is environmentally friendly, since it has no
ozone depletion potential (ODP=0) and negligible
global warming potential (GWP=1)
> It is also affordable, readily available, and does not
require any recycling measures
In order to curb the growth of the hole in the ozone
layer, in 1987 the international community signed
the Montreal Protocol, which set forth the phase-
out of chlorinated refrigerants. Substitutes like the
chlorine-free refrigerants FC and HFC were developed,
however these substances contribute to climate
change. Which means it’s time for natural refrige-
rants like CO2 to make a comeback. For more than
ten years, Schröter has supplied systems with air
coolers that are powered by CO2. Considered exotic
in the early days, the number of installations – and
as a result, customers’ need for advice – is increasing
continuously.
In early 2015, the more stringent F-gas regulation came
into effect in the EU, with the goal of further cutting
emissions. It sets forth the gradual phase-out of FC
and HFC refrigerants and is designed to create incentives
to use natural refrigerants like CO2, ammonia gas, and
propane.
When used as a refrigerant, CO2 stands out thanks to
an extremely high volumetric refrigeration capacity.
Smaller compressors, pipe cross sections, and heat
exchangers mean the system has a lower filling volume.
Further benefits include excellent thermal conductivity,
negligible effects on refrigerating performance in the
event of pressure changes, and efficient compression.
Furthermore, liquid carbon dioxide exhibits low
viscosity, which has a positive effect on refrigeration
CARBON DIOXIDE – A REFRIGERANT WITH A BRIGHT FUTUREA nonflammable, colorless, and, at low concentration, nontoxic substitute
The technical, energetic, and safety-related advantages
over other natural refrigerants is causing the number of
cooling systems that use carbon dioxide to continuously
increase. A blanket statement about costs cannot be
made, however, since specific factors such as system
size, system type, and temperature conditions can have
a major impact. From an environmental perspective, CO2
is a refrigerant with a bright future. And the successful
implementation of numerous projects with carbon diox-
ide as the refrigerant proves that Schröter can also offer
system operators comprehensive advice with future-pro-
of expertise in this field.
pumps’ energy consumption, particularly over longer
piping distances.
As a result of CO2’s critical point of 7.38 MPa and approx.
31°C, cooling systems need to be operated at extremely
high pressure (up to 15 MPa). If CO2 vaporizes at, for
example –5°C, the corresponding pressure is equal to
2.95 MPa. In comparison, the value for ammonia gas lies
at 0.255 MPa. Another negative consequence of these
unfavorable thermodynamic properties is system com-
plexity – particularly at condensation temperatures
above 25°C. Furthermore, the physical properties result
in high compressor discharge temperatures, which lead
to an increased load on the oil and system components.
A Wide Variety of
Possible Applications
In the cascade systems of industrial refrigeration units,
CO2 is used as a secondary medium, for example. This
results in a significant reduction in the fill volume of
legally mandated natural – and yet toxic and/or flam-
mable – refrigerants, like ammonia or propane. Additio-
nal potential applications include single-stage cooling
processes, both with flooded and “dry” evaporators.
Transitioning existing refrigeration systems entails
a complete rebuild after conducting a thorough cost
analysis.
REFRIGERANT COMPARISON:ENVIRONMENTAL EFFECTS UPON RELEASE.
PRODUCT ODP (R-11 = 1) GWP (CO2 = 1)
R-12 1 10 900
R-22 0,055 1 810
R-134a 0 1 430
R-404A 0 3 922
R-717 (Ammonia, NH3) 0 0
R-744 (Carbon dioxide, CO2) 0 1
73,8 barp
1,013 bar
5,2 bar
194,7 K(-78,5°C)
216,6 (-56,6°C)
304,1 K(-31,0°C)T
Pt
Pc
CO2 (I)
CO2 (sc)
CO2 (s)
CO2 (g)
Carbon dioxide phase diagram (not to scale) /
Source: Wikipedia
Comparison of different refrigerants’ effects on the
environment / Source: Westphalia, natural refrigerant
PUBLISHING INFORMATION Publisher Schröter Technologie GmbH & Co. KG, 33826 Borgholzhausen, Klaus Schröter, [email protected] | www.schroeter-technologie.de
Concept, Layout, and Editorial STEUER Marketing und Kommunikation GmbH, www.agentur-steuer.de | Head of Editorial ED Presse & Public Relations, Spenge
Image Credits Archiv Schröter, Archiv Windau, Alexander Haselhoff, Jörg Hofmeyer, Klaus Schröter
MEET SCHRÖTER’S IT DEPARTMENTA small team manages the company’s entire IT infrastructure
Information technology is the foundation of many
business processes. The IT department optimizes
IT processes across the company, tailors solutions to
the end user, and ensures that day-to-day work can
be completed without any issues. At Schröter, this is
taken care of by a two-man team: Dirk Otten and
Kevin Westphal manage location-redundant server
systems including the entire hardware and software
applications, and guarantee the daily availability
of approximately 130 workstations.
Maximum Flexibility
Dirk Otten, who has now worked for Schröter for over
25 years, heads up the entire IT department. He takes
care of invoicing, inventory valuation including post-
calculation, and is also responsible for the entire infor-
mation-technology infrastructure including IT invest-
ments. Furthermore, he is also the project manager
for the implementation of a new, company-wide
ERP system solution with the software developer
ProAlpha. He is assisted by Kevin Westphal, who, after
completing a vocational training program at Schröter
in the field of information and telecommunications
systems, now provides comprehensive support for
the IT infrastructure.
The team from the IT department (from left to right): Dirk Otten and Kevin Westphal.
Vegetarian and vegan food products appeal to a grow-
ing number of consumers in Germany – the market is
booming with no end in sight, as the results of the
“Industry Report on Vegetarianism & Veganism:
Fad or Long-Term Growth Momentum?” (Branchen-
report Vegetarisch & Vegan: Modeerscheinung oder
nachhaltiger Wachstumsimpuls?) by the IFH Cologne
show. Particularly the three top-selling product catego-
ries – vegetarian and vegan meat and milk alternatives,
breakfast with vegetable-based spreads, and breakfast
cereals – saw a significant increase in sales revenue
over the previous five years. Meat-free meals and
products not only appeal to consumers that eat a
strictly vegetarian or vegan diet, but are also increas-
ingly popular with consumers that don’t want to eat
meat every day. This includes flexitarians, who eat
mostly a plant-based diet (but occasionally eat meat),
pescetarians, who do not eat meat but do eat fish,
and consumers that make a conscious effort to eat
a healthy diet and live a healthy lifestyle.
Source: https://www.ifhkoeln.de/pressemitteilungen/
details/vegan-boom-kernmarkt-der-vegetarischen-und-
veganen-lebensmittel-waechst-auf-454-millionen-euro/
REMAINS TRENDYCore market of vegetarian and vegan food products growing
EATING HEALTHY
IT TechnologyPurchasing Department