Sliced Meats:

Unitherm specializes in developing unique thermal processes for deli product suppliers. Food safety and finished yield are two of the most important factors driving thermal process decisions this knowledge gives Unitherm guidance during innovation. Unitherm is recognized by the USDA FSIS for its patented post-process pre and post packaging processes. In fact, over 85% of the U.S. market of deli products are processed on Unitherm Equipment.

Unitherm’s reach within the deli industry expands beyond pasteurization with customized solutions for crust freezing (patented), continuous cook/chill systems, forming molds, and slicing room drainage technology.

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RELATED NEWS

• "Unitherm rolls out express smoking process" - Food Production daily.com - November 2012
• "Emerging markets thrive on automated smoking and browning for deli meats" - Meat Management Online - October 2012
• "Butterball Post Pasteurizing with Unitherm Technology"- Plant Tour Article- July 2009

Vertical Crust Freezers

• Slicing Logs (i.e. Ham, Turkey, Roast Beef)
• Continuous Process (Less Than 20 Minutes)
• Freon or Ammonia @ -35°C
• 2 mm to 4 mm Surface Treatment
• Surface Condition Is -4°C to -6°C

Casing Sanitation and Removal

• Deli Turkey, Ham, Slicing Logs
• Sanitize Outer Casing
• Single Handed Removal of Casing

Cook Chill Systems

• Deli Turkey, Ham, Slicing Logs up to 1.8 m
• Steam, Roast, Multiple Independently Controlled Lanes
• Continuous or Semi Continuous Multi-setting Probe Cooking
• High-risk and Low-risk Through Access Doors
• 1:2 Cook to Chill Capacity

Tower Press

• Deli Turkey, Ham, Slicing Logs
• D-shaped, Round, or Square
• Improved Slicing Yields

Clean-room Design

• Stainless Steel Curbing
• Fully Sanitize P-trap
• Electrolyzed Water Generator