Meat processing

Nothing less than complete control over the whole production chain is required. That’s easy to say, but it can be harder to achieve. Unless you really understand the process – in theory and in practice.

Hygienic production requires understanding how the product behaves under differing conditions and recognizing the critical control points. But you also need to know how much that product in turn affects its environment. Bones, for example, can scour and abrade pipework. This can lead to the development of potential bacteria traps. And to complicate things further, carcasses from different animals behave in different ways.

Oil and fat for secondary processes can have a tendency to accumulate inside surfaces. This accumulation affects temperature and consistency. In severe cases it can become a hazard point.

Predictable temperature control with fast cooling is key to ensuring safety and hygiene. Speed is key at all times! When you need to increase the temperature it should be fast. And when you need to cool, it should be faster still.

The end product is a high quality, and often low-fat delicate raw ingredient. But the process itself is tough on equipment. Look for low, total lifecycle cost.

Even if you do not practice CIP, effective cleaning should be as simple as can be.

Wastewater treatment forms an integral part of many applications in food processing.

Our solutions may include a combination of progressive cavity pumps, AODD pumps, hose pumps, mixers, filters, grinders and munchers.

Ploskam Meat production


  • Batching, transfer & distribution
  • Batch wise mixing & blending
  • Continuous mixing & blending
  • Thermal treatment (in-line heating, cooling)
  • Dedicated cleaning systems (CIP, flushing sys.)
  • Waste water treatment