Bettcher

Processos de Aplicações Bettcher

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Bovino / Ovino

Beef: Remove Spinal Cord
CLEAN FAST EFFECTIVE
  • Removes spinal cord and sheath from beef and pork.
  • Cuts and vacuums material away from carcass reducing the potential for contamination.
Beef: External Defat -Hot
  • Higher yield vs. other methods
  • Increased productivity
  • Minimum training time

Beef: Internal Defat - Hot
  • Ease of operation
  • Increased productivity
  • Improved yields
 

Beef: External Defat - Cold
  • Increased yields
  • Increased productivity
  • Minimal training time
  

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Beef: Contamination Trim
  • Improved yields
  • Reduction in product waste
  • Ease of operation
 

Beef: Brisket Defat
  • Increased productivity
  • Improved yields
  • Low training time
 

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Beef: Defat Strips
  • Improved product appearance
  • Increased yields
  • Reduced CTD risk
 

Beef: Defat Butts
  • Improved product appearance
  • Increased yields
  • Reduced CTD risk

Beef: Debone Neck Bones
  • Dramatic yield increase
  • Easiest of methods to use
  • Maximum productivity
 

Beef: Debone Rib Bones
  • Increased productivity
  • Increased yields
  • Minimal training time
 

Beef: Scapula Chip,
Remove Lean
  • Increased productivity
  • Higher yield vs. other methods
  • Minimum training time

Beef: Rib Caps,
Remove Lean
  • Increased productivity
  • Higher yield vs. other methods
  • Minimum training time

Beef: Feather Bones,
Remove Lean
  • Increased productivity
  • Higher yield vs. other methods
  • Minimum training time

Beef: Trim Top/Upper Blade
  • Consistent product appearance
  • Higher yield vs. other methods
  • Better throughput

Beef: Trim Pectoral Meat
  • Consistent yields
  • Reduced labor
  • Better throughput
 

Beef: Trim Eye of Round
  • Higher yield vs. other methods
  • Increased productivity
  • Minimum training time
 

Beef: Trim Skirts
  • Higher yield vs. other methods
  • Increased productivity
  • Minimum training time
 

Beef: Trim Flats/Bottom Round
  • Higher yield vs. other methods
  • Minimum training time
 

Beef: Trim Short Loin
  • Higher yield vs. other methods
  • Improved product appearance
  • Better throughput
 

Beef: Finishing of Delicatesses (Tartar, Chinois)
  • Less Waste
  • Faster vs. straight knife
 

Lamb: Defatting Legs
  • Faster
  • Less waste
  • Constant end product
 

Lamb: Defatting Back
  • Faster
  • Less waste
  • Constant end product
 

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Av. Fagundes Filho, 145 Cj 101/102 - CEP 04304-010 - São Judas - São Paulo - SP