Meat pickling machine
Source: CAN Newsletter December 2005
The methods used in the trade for the production of meat specialties have hardly changed over the centuries. These methods first proved to be inadequate when meat processing became more and more concentrated to an ever increasing extent in but a few locations at the beginning of industrialization. The quantities quickly took on industrial dimensions but modern processes only slowly replaced the old methods. This was fatal for the working conditions in gigantic slaughter houses, which have gone down in the history of cities like Paris or Chicago, for example. Finally, these problems were solved at the beginning of the 20th century with the introduction and establishment of industrial safety and hygiene standards. Even the founding of the US Supervisory Authorities FDA was one of the results of this development. It is meat processing in particular that impressively reflects how the first special machines and processing methods allowed the reliable production of high quality products in large quantities. Focal point in the continuing further development today is also food machines equipped with highly sophisticated automation technology. By taking pickling as an example this clearly shows the extent of the progress made by modern drive and control components used in the IR 56 high-tech pickling centre of the Rühle Lebensmitteltechnik.
