Meat Review 2019

MEAT

www.foodreview.co.za

JULY 2019 No. 3

Journal for meat industry professionals

Fully automated solutions for packaging lines

Automation maximises quality and minimises cost | Weighing systems that tick all the right boxes Discover a world of innovative packaging solutions for the meat industry

377, 376, 1577, 1576

Your partner for food safety instrumentation and SANAS calibration • Digital thermometers • Wireless data loggers • Temperature monitoring systems • pH meters • Infrared thermometers • Local SANAS calibration labs and service centres www.testo.co.za info@testo.co.za

Jhb: +27 21 380 8060 CT: +27 21 300 3260

EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za Layout & Design: David Kyslinger david.kyslinger@newmedia.co.za ADVERTISING Sales Executive: Anita Raath +27 (0)82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0)83 260 6060 carla.melless@newmedia.co.za

JULY 2019 No. 3

Sales Executive: Candida Giambo-Kruger +27 (0)71 438 1918 candida.giambo-kruger@newmedia.co.za

Journal for meat professionals

IN THIS EDITION 4 Ulma

Reduce environmental impact with thinner films 5 Matrix

Quality control for the meat industry 6 GEA Africa

Automation can maximise quality and minimise cost 8 Ipco

Minimise bacteria build-up in your butchery 10 CJP Chemicals

Novel ingredients assist in the fight against Listeria

Sales Executive: Daleen Filbey +27 (0)83 409 3119 daleen.filbey@newmedia.co.za CIRCULATION Circulation Manager: Felicity Garbers +27 (0)21 701 1566 felicity.garbers@newmedia.co.za

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14

PUBLISHING TEAM General Manager: Dev Naidoo

Hygienic, hard wearing and chemical resistant floors

Publishing Manager: Natalie Da Silva +27 (0)11 877 6281 natalie.dasilva@newmedia.co.za Production Controller: Mandy Ackerman Art Director: David Kyslinger

11 Avocent Scales and Labels

Tailor-made weighing solutions

JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 713 9024 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146

12 BCRS

A one stop shop for all your business needs

Published by New Media, a division of Media24 (Pty) Ltd. MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb

13 Geiger & Klotzbücher

Packaging solutions for complete peace of mind

COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley CHIEF FINANCIAL OFFICER: Venette Malone HEAD OF HR: Camillah West CEO: MEDIA24: Ishmet Davidson HEAD OFFICE New Media House, 19 Bree Street, Cape Town 8001 Tel: +27 (0)21 417 1111 Fax: +27 (0)21 417 1112 Email: newmedia@newmedia.co.za

14 Verni Speciality Construction Products

Performance floors for high traffic areas

Postal address PO Box 440, Green Point, Cape Town 8051

A D IN D E X Avocet Scales and Labels.....11....... www.avocetscales.co.za

Matrix Software........................ 5....... www.matrixsoftware.co.za

BCRS.............................................12....... www.bcrsuppliers.co.za

Testo SA................................... IFC....... www.testo.co.za

CJP Chemicals ......................... 10....... www.cjpchemicals.co.za

Ulma Packaging

GEA Africa.....................................7....... www.gea.com

Systems SA........................... OFC....... www.ulmapackaging.com

Geiger & Klotzbücher ............13....... www.g-k.co.za

Verni-Speciality

IPCO South Africa.....................9....... www.ipco.com

Construction Products.......IBC....... www.verni.co.za

Jelatech........................................ 3....... www.jelatech.co.za

Meat Review is published by New Media Publishing (Pty) Ltd. Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher.

The editor welcomes for publishing consideration news items, press releases, articles and photographs relating to developments in the food and beverage industries. No responsibility is accepted should contributions be lost.

Meat Review is printed and bound by Tandym Print.

Readers are prohibited from using the contact details displayed in any advertisement or editorial within the pages of this publication to generate and/or distribute unsolicited bulk emails or other forms of mass marketing correspondence.

Metal & X-Ray Detectable Products & Stationary

Johannesburg, South Africa

Protect your reputation and avoid a costly product recall!

Email : jeremy@jelatech.co.za Phone: +27 (0)11 465 1528 Cell : +27 (0)82 412 0076 Web : www.jelatech.co.za

ISSUE 3 2019

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MEAT RE VI E W 3

U LM A

Reduce environmental impact, but retain all the solutions The #ULMAweCare campaign includes several areas of research and development: reduced packaging, the use of thinner films and the incorporation of recyclable and compostable materials such as cardboard or cellulose.

All in one technology A thermoformer that is highly versatile, with a small footprint, is now available in the form of the TFS 200 MSV. This thermoformer is designed to offer three different styles of packaging in one machine: • MAP rigid tray • Skin rigid tray • Flexible vacuum pack

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ith material suppliers scrambling to find more environmentally friendly alternatives, the challenge for packaging equipment suppliers is to offer machinery that is compatible with these new concepts.

The goal is to reduce the impact on the environment, but ideally not sacrifice convenience and shelf-life of the product.

Ulma works closely with the major materials players in the market to bring new innovations to life on retail shelves. This process of material/machinery compatibility is complex.

Not only must the machine be 100 per cent compatible with the new material, it must also ensure long-term reliability and be practical to use in a production environment.

With regards to research and development, Ulma is constantly pushing the boundaries, improving machine efficiencies and finding ways to use less film. ‘Our machines produce less scrap (waste), working with thinner films and even offers trayless packaging concepts.

All these aspects reduce the weight of packing material landing up in landfill,’ comments Eddie Rademan of Ulma.

Machine flexibility is a key requirement for producers. The company offers a wide range of machinery that ensures flexibility with different products and assists in finding the most efficient packing solution for the retail package.

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Tray skin sustainable packaging solution LeafSkin is one of its most sustainable packaging solutions on the market. The product features a plastic reduction of up to 80 per cent. It’s based on a 100 per cent recyclable flat cardboard tray and all the different materials are fully separable.

It incorporates an easy to open corner to remove the lid and a recycling corner to separate the material from the tray.

This makes the recycling process easier.

The product is made from 100 per cent recyclable cardboard and uses up to 80 per cent less plastic.

Thermoformer for sliced products The TFS 700 is a high production thermoformer for sliced products. A multi-format machine with easy format changes and features high production of up to 120ppm and MAP packing. Benefits of using this technology include a reduction in the use of plastic film using low-density top film. Mono rPET bottom film is also based on up to 80 per cent recycled material.

These thermoformers use less plastic film and the bottom film can now be replaced by paper-based materials. Units are compatible with rigid and flexible materials and combinations with carton materials are also possible.

End of line packaging The Flow-Vac FV55 SD creates a vacuum bag with one side open, using the flow wrapping concept. A 90-degree transfer system moves the products paired to the buffering belt on the vacuum chamber so that the entire production of the vacuum chamber can be achieved by using both seal bars of the vacuum chamber.

A wash-down version with a minimum IP65 protection level in all components is available. All belt conveyors can be easily removed for cleaning. This flow wrapping process ensures less product handling and contamination typically increasing shelf-life. The system’s key benefit is the reduction of vacuum bag material waste by automatically sizing the bag length according to the product length. Due to the more hygienic method of packing, rejection rates are reduced. • ULMA – www.ulma.com

M AT R I X

Ensure quality control in the meat industry Customer awareness is on the rise, especially in the meat industry. As a critical section, quality control ensures all practices are accurately documented - from the live animal through to retail packed products.

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his practice has always had its challenges during the manufacture of fast-moving products. A definite need was established for the compilation of quality control data during the production process. Summarising information at a later stage is tedious, time-consuming and results in being reactive, rather than proactive.

Requests from industry directed the Matrix Software development team to design quality control systems for standalone and integrated systems.

As of 2019, these systems were rolled out as a new add-on module to Matrix’s existing range of solutions. Quality templates will be fully customisable with design input provided by the customer, while capturing will be

Electronic quality controls can eliminate paperwork

platform independent e.g. on PC/ Android/Tablets or Apple.

The electronic quality control module will eliminate paperwork. This allows users to electronically capture predefined customised templates. The quality module will also seamlessly

integrate into Meat Matrix, thus adding information from processes automatically and changing the future of quality control within any business. Data results will be available immediately resulting in proactive management of the quality control system and better profitability within the company.

The easy-to-use platform offers quality controllers the chance to manage processes on the move; as part of the production activity and with visibility of product flows at all times.

The use of this software will ensure the end customers are satisfied with the quality of products produced in the industry. • Matrix Software – www.matrixsoftware.co.za

ISSUE 3 2019

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MEAT RE VI E W 5

GEA

Automation to maximise quality and minimise cost GEA’s production line for chicken nuggets integrates several machines. These are responsible for recipe-controlled meat grinding, mixing, forming, coating, cooking, frying and freezing in one seamless, fully automatic process.

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he company offers a complete data-connected production line that ensures consistent high-quality products while minimising labour costs. It also offers full traceability.

Coupling meat treatment machines with several additional processing steps brings many advantages to the overall production process. GEA’s chicken nugget line enables automatic production via batch execution based on a process recipe.

A major advantage of having a centralised system is that the product recipe must only be read once. Parameters are then sent to individual machines, which communicate with each other. This automatically triggers the pre-production phase, with materials provided just-in-time from silos. Less labour is therefore required and human error is kept to a minimum.

Nugget quality is improved since components are supplied at a constant temperature, mixture and consistency. The extremely fine-tuned system ensures low tolerances so that the degree of deviation is very low. After production, reports are available to check the process conditions of each batch.

All machines and systems from a single source By using a single supplier, all machines, programmes and interface are standardised, so that all process information can be shown inside the entire system for all equipment.

The advantage is that data is aligned and comparable, visible in one system and standardised over one level.

When a producer uses different systems, they must define all the integration requirements that must take place. This makes coming up with the offer, as well as the installation and commissioning phases much more complex. The reaction time is longer, given the number of interfaces and various skills required. With GEA, alignment with a third-party interface is unnecessary as the company provides the complete line from offering, installation and commission from a single source.

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High production capacity with low labour costs The heart of the chicken nugget line is the GEA MaxiFormer. The system provides high production capacity, better consistency and significantly lower operating costs.

The step-filling system minimises the pressure used to fill each cavity carefully and progressively. This, combined with its rigid drum design, reduces wastage, improves filling accuracy, creates a higher quality formed product with excellent shape retention and minimises downtime for cleaning. Its knockout system uses dry air at high pressure applied only to the relevant cavities, instead of the entire drum. ‘This significantly reduces air usage and, therefore, energy costs,’ says Luuc van Lankveld, GEA product expert.

‘That’s an important innovation for achieving economy in production.’

High capacity, with less labour, is the way to develop new products in countries with high labour costs. The quest to minimise labour costs and increase production could not be pursued at the expense of product quality.

Providing quality is often achieved by taking practical measures around the plant. ‘When designing a line for customers we always look at different aspects important to the customer.

We don’t only focus on space and functionality, but also the environmental aspect, food safety,

GEA’s fully automatic process line for chicken nuggets

“GEA’s chicken nugget line enables automatic production via batch execution based on a process recipe” cleanliness, ease of maintaining an overview and working conditions,’ concludes Jos van Dommelen, GEA Group leader product and project sales support. • GEA – www.gea.com

beverages

dairy farming

dairy processing

utilities

transport

food

core technologies

Milking & Cooling

Seperators

Decanters

Homogenisers

Valves

Spray Drying

Aseptic Filling

Brewery & Dairy

Compressors

Packages & Skids

Ice Machines

Freezers

GEA Southern & Eastern Africa 48 Reedbuck Crescent, Corporate Park South, Midrand 1682, RSA Tel. + 27(0)11 392 7114, Fax. +27(0)11 392 7000 info-sea@gea.com

www.gea.com

engineering for a better world

IP CO

Minimise bacterial build-up Today’s meat industry faces the challenge of complying with increasingly stringent legal regulations in terms of health, hygiene and safety. Best practices must be maintained and every precaution taken to minimise the risk of bacterial build-up.

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his applies to operations along the entire length of the supply chain, from farmers to slaughterhouses and wholesalers to retailers. Meat cutting operations, with their multiple stages of handling, cutting, transporting, carrying and re-handling are right at the heart of this.

One of the most important pieces of equipment in this respect is the conveyor used to carry materials away from trimming or deboning lines. Research has shown that a solid stainless steel belt enables the highest standards to be maintained.

The chemical and bacterial neutrality of stainless steel means it poses no threat to either human health or to the taste of food. Durability and corrosion resistance are important too; stainless steel systems last for years, even decades.

Its greatest advantage in terms of hygiene is its cleanability. One of the most significant threats to a sanitary meat processing environment is the risk of

“The chemical and bacterial neutrality of stainless steel means it poses no threat to either human health or to the taste of food”

biofilm formation on work surfaces. Unless cleaning is complete and effective, this can lead to the growth of harmful bacteria and pathogens.

The structure of a stainless steel belt is a key advantage in this respect. Perfectly flat and smooth, it has no gaps, textures or hidden areas in which microbes could hide. It allows quick and easy cleaning and sanitising using heat, pressure, brushes, detergents or chemicals. It’s also extremely tough and resistant to damage and scratches. This is very important.

Efficient cleaning enables high standards of hygiene to be maintained. This was confirmed by scientists at Finnish food laboratory VTT Expert Services Ltd, who found the risk of bacterial build-up can be reduced, simply by upgrading to a stainless steel conveyor.

The research looked at the cleanability of three types of conveyor belts: stainless steel (AISI 301); solid plastic; and a plastic conveyor of slat construction. All three were tested in pristine condition and also with knife damage to replicate everyday wear.

A suspension of three types of microbes, Pseudomonas fragi, Candida albicans and Listeria innocua was applied to the clean belts and left for

Stainless steel belts are perfectly smooth and flat

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· ISSUE 3 2019

predetermined periods. The belt samples were then cleaned and assessed.

The conclusion was the following: “Stainless steel is more cleanable than the two different plastic surfaces tested according to the culturing results. The difference is more significant for damaged surfaces.”

Rapid cleaning for long-term cost savings This superior cleanability also offers commercial benefits. The fact that stainless steel conveyor belts can be cleaned and sanitised significantly faster than other materials, ensures high availability. This is important in multi-shift operations. Short cleaning times also represent best practice in ecological and economic terms, with low water consumption, detergents and other cleaning chemicals.

From a purely financial viewpoint, the combination of long-term payback and reduced cleaning costs makes it an attractive return on investment. Factor in improved hygiene, at a time when all eyes are on the industry, and it’s not difficult to see why more meat processing operations are choosing solid steel belt conveyors. • Ipco – www.ipco.com

----STEEL---BELT---------------CONVEYORS---FOR-------------HYGIENIC---MEAT-------------PROCESSING-----Upgrade to an IPCO steel belt meat conveyor for easy sanitizing, reduced cleaning costs and ‘best practice’ hygiene.

As a world leader in the supply of bacteria-resistant stainless steel conveyor belts for the food industry, we can help to ensure that you maintain the highest standards of hygiene and at the same time reduce your cleaning costs. Ask us for a copy of the VTT Expert Services report confirming the superior cleanability of steel belts, and for details of how our Application Team can support your upgrade process.

ipco.com/hygiene

C JP CH E M I C ALS

Improve shelf life

and put listeria in its place

Niacet is a leading producer of dry organic salts, including propionates and acetates. Its cleanlabel alternatives are based on natural fermented vinegar.

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ith two longstanding and fully automated manufacturing sites located in Niagara Falls, US and Tiel, The Netherlands, Niacet offers innovative and quality products to the global market. These products fulfil vital needs in a broad range of applications essential to everyday life, including food preservation and flavouring.

Following the world’s largest Listeriosis outbreak in South Africa in 2018, the potential danger of Listeria monocytogenes in ready-to-eat food cannot be ignored. During that outbreak, more than 200 people died because of infection by L. monocytogenes. The source was traced to processed meat.

Niacet originally developed its Provian product line to restrict the growth of L. monocytogenes and other pathogens in processed ready-to-eat food products.

Provian K was launched several years ago as a sustainable, cost-effective and sodiumfree powder alternative to conventional liquid preservatives. Doses as low as 0.5 per cent of the weight of the application are effective, due to the extremely high preservation capacity of acetates. In addition to Provian K, a sodium-free powder product, Niacet developed Provian NDV, a clean-label and sodium-free product based on naturally fermented vinegar.

The effects of Provian K and Provian NDV can be anticipated using a European predictive model developed by the Technical University of Denmark. The Food Spoilage and Safety Predictor (FSSP) is free to download and provides insight into the efficacy of Niacet’s Provian range applied in food products where L. monocytogenes may be a concern. It also confirms the shelf life extending effect of

Provian due to its efficacy on other bacteria like lactic acid bacteria.

The more recently launched Provian NDV is the clean label alternative for Provian K and is a neutralised dry vinegar, which is the natural form of acetates. It is therefore very effective at low dosage levels.

CJP Chemicals represents Niacet, and the Provian range, nationally to customers in the meat, catering, ready-to-eat and spice blend industries. CJP and Niacet have combined their collective experience and high levels of service to offer support with the predictive model and to assist with the correct Provian K or Provian NDV dosages - protecting producers and consumers alike against L. monocytogenes issues in the future. • CJP Chemicals – www.cjpchemicals.co.za

PROVIAN® K - Listeria control and shelf life extension

jonathans@cjpchemicals.co.za

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AVO CE T S C ALE S A N D L A B E LS

A cut above the rest When the time came for Meat World Wonderboom in Pretoria to replace its existing range of weighing equipment, Avocet Scales and Labels were advised that they were in the market for new units.

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ith 18 years in the industry, and 35 per cent market share in weighing equipment and solutions, Avocet Scales and Labels are a strong player in a highly competitive market.

The meat industry is forever changing and has seen the need for automated systems with better processes to keep up with discerning customer quality demands.

After a full demonstration of the company’s weighing solutions, owner Manny Leitao, decided to install eight PC based UNI9 Weighing units.

The Uni-9 key features a high definition thermal printer, capable of printing crisp and clear information, logo’s and bar codes as well as a high definition media screen that

allows for advertising and cross-selling to be displayed. This boosts sales by drawing customers’ attention to inhouse specials while waiting for their orders to be filled.

The Uni-9 also provides for network connectivity that connects to point of sale systems, which works on either Ethernet or a wireless network. If the price changes on the POS, it automatically adjusts the scale.

The software can display jpg images, which reflect the product being weighed.

‘Manufactured in Japan, these units are unbelievably reliable, easy to maintain and of a pleasing design. Avocet also offers an extensive and comprehensive range of Thermal Scale label stocks and spare parts. The Uni-9 Series comes with a two-year guarantee,’

The scale provides a network that connects to a point-of-sale system

Philip Mercer chief executive officer of Avocet concludes. ‘We provide a total one-stop shop providing installation, training, consumable supplies and after sales service that can be tailored to any customers’ needs. As a designated verification laboratory to the NRCS, we also manage and perform all required verification and certification of weighing equipment. To further the brand awareness of a store, the screen can be customised and the stores’ logo printed on labels.’ • Avocet Scales and Labels – www.avocetsa.co.za

ISHIDA AUTOWRAP WM-AI • • • • • • • • • • •

12.1 Colour touch screen offering user friendlines.

Small footprint – occupies 1.12m2 of floor space.

Fast operation speed up to 35 packs per minute.

Hygienic design with stainless steel covers limiting the use of plastics.

Easy to remove and clean parts, increasing productivity and production.

2 film operation wraps smallest to largest trays available (up to an 80 tray.)

Eye catching label designs.

Operator adjustable wrapping tensions.

No openings on the bottom of wrapped trays.

Auto tray detection and centering for accurate label placement.

Dual Labeller version available to label packs with ingredients or promo labels on demand.

THE ONLY AUTOMATIC WRAPPING MACHINE AVAILABLE IN AFRICA THAT CAN WRAP AN ‘80’ TRAY PERFECTLY EVERYTIME Uni - 3

Call us to discuss any weighing, labelling and barcoding applications or to arrange a free demonstration: Call: 0861 AVOCET (286238) Email us: enquiries@avocetsa.co.za Website: www.avocetscales.co.za

Or call our branch nearest to you: Johannesburg South – Tel: (011) 613 5838 Johannesburg North – Tel: (011) 794 3643 Cape Town – Tel: (021) 982 7321 | Durban – Tel: (031) 701 5225 Bloemfontein – Tel: (051) 430 1198 East London – Tel: (043) 726 7541 | Nelspruit – Tel: (071) 683 1285 Port Elizabeth – Tel: (041) 364 0718 Polokwane – Tel: (015) 293 2013

Uni - 9

South Africa

Alliance Partner Programme

ISSUE 2 2019

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MEAT RE VI E W 11

B CRS

A one stop shop

for all your butchery needs BCRS is a highly reputable supplier of equipment for the butchery, catering, bakery, refrigeration and shopfitting industries.

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eat Review spoke to David Torien and Yusuf Bellim on its specialist range of products. ‘Our business is geared to cater for entrepreneurs who intend starting a business,’ the duo explains.

‘Our established showroom and store has been running for six years and it is our aim to provide efficient and friendly service to all our customers.

‘Our objective is to create a name locally as being an inexpensive, quality controlled equipment supplier with new technology. We train our staff and equip them with knowledge regarding the industry. Our goal is to become a leading supplier in the food and beverage sector.’

BRCS supplies has its own butchery range of equipment. Called the Atlas range, it specialises in mincers, bandsaws and biltong slicers. ‘We also supply equipment to most of the African countries such as Zimbabwe, Zambia, Congo and others in the Sadec region,’ they conclude. •

Products are purchased from variety of retail wholesalers in South Africa and abroad • All products carry a one-year warrantee • The company stocks an imported range of products • Operates six days a week • Accepts lay buys to assist customers.

The Atlas range is produced locally BCRS – www.bcrsuppliers.co.za

For a comprehensive range of butchery & catering equipment……look no further

Display Fridge

Wall Chillers

Coldroom/Freezer Room

Mincer

Bandsaw

Biltong Slicer

Hydraulic Sausage Filler

Chest Freezer

Cold Meat Slicer

Island Freezer

Butchery Catering & Refrigeration Suppliers | Cnr Quinn & Rahima Moosa Street, Newtown, Johannesburg Tel: 011 838 1100/011 838 1102 | Email: bcrsuppliers@telkomsa.net | www.bcrsuppliers.co.za

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G E I G E R & K LOT ZB Ü CH E R

Packaging solutions for complete peace of mind Geiger & Klotzbücher supplies an innovative range of packaging equipment and material solutions for perishable food products. The company services the meat, seafood, poultry, dairy and convenience food industries from small to industrial enterprises.

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odern, in-house, BRC certified printing and converting facilities underlines the supplier’s commitment to product quality, safety, hygiene and process standards. Meat Review looks at some recent innovations that will impact the local industry.

• SkinNova skin-to-cardboard packaging technology • Puncture proof skin films • Gravure and Paper-Like printing • 11-layer PA-PE extrusion technology for improved product shelf life and plastic resource management.

Standard shrink and puncture proof vacuum bags

Large portfolio of different artificial casings

• Bags-on-roll manufacturing • ‘On bag’ batch printing. This allows the tracing of individual bag details from the retail store to the manufacturer.

• Smokeable plastic casings • Narrow calibre peelable plastic casings with optional colour and smoke transfer • Functional casings and bacon paper for ease of processing and increased yield.

All G&K products are made from most durable materials and offer easy application, consistent colours and transparency, highest oxygen and liquid barriers for a maximum

Flexible and semi-rigid thermoforming films • 100 per cent recyclable mono-Apet films for skin and MAP packaging. Available with optional reseal lidding

extension of shelf life and protection of valuable food products. •

G&K’s packaging services • Standard stock and custom items for print packaging in large and small volumes • Provision of in-house packaging and print design • Assist and advise on custom design requirements for specific product packaging • Access to packaging innovation centres across the globe • International product developments and trends to the South African market • Various consumables available ex-stock.

Geiger & Klotzbücher – www.g-k.co.za

ISSUE 2 2019

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MEAT RE VI E W 13

VE R N I SP E C I ALT Y CO NS T R U C T I O N PR O D U C T S

Hygienic, hard wearing and chemical resistant floors Verni Speciality Construction Products has a wealth of experience in battling with different resin screed systems applied by contractors.

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he company, manufactures and applies its flooring systems by offering a single-line guarantee with no split responsibilities or double mark-ups.

Verni was recently contacted by Excellent Meat, packagers of high-quality meat for local and international markets. They were called to assist in specifying the correct flooring solution for the deli production expansion to its Elsies River facility.

Verni got involved in the design stage and with many years of experience in the industry were able to recommend appropriate systems to suit the client’s production requirements and budget.

Extra attention was paid on surface preparation as is standard on all Verni projects. This ensures the successful applicaton of the flooring systems.

Supaflor-PU systems, which are hardwearing, hygienic and chemical resistant polyurethane floor screed systems were chosen and applied to all three phases of the project. These systems are food-grade and do not allow for bacteria growth.

Supaflor-PU is a non-slip system and suitable for wet environments.

Supaflor-PU HD 9mm was specified to be applied in high traffic areas, which

Did you know?

Verni has 18 years of proven performance in the food and beverage processing industry. The company can undertake complete restorations, breaking out existing flooring systems and concrete, compacting and installing new stainless steel drains and installing Verni-Supaflor resin flooring systems. are exposed to severe mechanical damage from meat hooks dropping and pallet trolleys. The system is extremely durable and can withstand the harshness of such an environment.

Supaflor-PU SL Screed was specified in the balance of the areas, which are exposed to water and foot traffic. Even though the flooring is medium-duty, it is still hardwearing, slip resistant and easy to clean.

In order to maintain compliance and for ease of cleaning, Supaflor-PU W, Verni’s polyurethane walling grade was installed to walls and columns to form a coved skirting. The Supaflor-PU Systems installed were used in conjunction with the company’s range of fast curing primers in order to ensure the project deadline was met.

All expansion/construction joints within the concrete were mirrored through the Supaflor-PU screeds and sealed with Verni-PU (Hi-chem) joint sealant.

The project programme was tight. Verni put all efforts in to ensure the client achieved their deadline within budget and ensuring they received a world-class production facility. •

Verni’s polyurethane walling grade was installed to walls and columns to form a coved skirting

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Verni’s range of stainless steel drains in a Supaflor-PU system. These floor screed systems are hard-wearing, hygienic and chemical resistant

“Supaflor-PU HD 9mm was specified to be applied in high traffic areas, which are exposed to severe mechanical damage from meat hooks dropping and pallet trolleys” Verni Specialty Construction Products – www.verni.co.za

Published by New Media, a division of Media24 (Pty) Ltd JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park, 2092 Tel: +27 (0)11 877 6111, Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg, 2146