International search engine for Technology for Meat and Alternative Proteins
Status: Exhibitors of IFFA 2025
Continuous Unit Systems
Continuous Unit Systems
Description
Advantages
Reduced investment costs:
The system‘s serpentine-shaped product guiding conveyor is a common feature of all continuous systems. It allows for large production capacities in a relatively small factory floor area. That means there are cost savings with the construction of the factory building site.
All-purpose:
Continuous systems can be used for continuous drying, smoking, cooking or baking depending on their design. Each design is equipped with a cooling section so the products can be packed immediately after the heat treatment process. The cooling section may consist of a showering zone, intensive cooling or re-circulated ice water cooling, air circulation cooling as well as brine chilling. Smokesticks, baskets, trays or racks that are connected to the transport chain can be used as product supports. The total processing time can be adjusted with the drive chain frequency converter and can accommodate various different product requirements.
Low maintenance costs with a high degree of automation:
The low chain speed and the drive performance increase the transport system‘s lifetime many times over. There is always sufficient time for the product transfer required for optional automation of the loading and unloading installations.
Environmentally friendly with minimum energy requirements:
Maurer-Atmos has developed an exhaust extraction system with heat recovery for continuous plants used for baking or smoking with smouldering smoke. It consists of a gas fired thermal afterburning system for reducing odour or smoke exhaust emissions. After purifying the exhaust smoke the hot air is re-circulated and used in the additional processing. Energy is also saved by a sluice separation in the individual zones as dry air, steam and smoke are not mixed. The desired process takes place in each zone without influencing the other zones; additional energy is not used.
CMS:
- Continuous smoking system for smokesticks
- Design with exhaust cleaning and automatic product loading and unloading (optional)
- Performances: 1000 – 7000 kg/h
- Products: Frankfurters in natural and cellulose casing, hot dogs, cocktail sausages, bacon and other smoked foodstuffs that can be produced on smokesticks.
- Design in single or double row available
CMB:
- Continuous baking systems
- Model directly or indirectly gas-heated, with automatic loading and unloading (optional)
- Output: 750 – 3000 kg/h
- Products: Baked sausage meat, pies, baked ham, chicken, duck, poultry parts and similar products that can be baked flat on trays or skewered.
CMC:
- Continuous cooking facility for baskets or other product carriers
- Steam-heated or water-heated design with automatic loading and unloading (optional)
- Performances: 750 – 5000 kg/h
- Products: Boiled sausages size 45 – 140 mm, cooked ham, ham in various moulds. The system is also outstandingly suitable for pasteurizing packed products.
Loading and unloading:
Maurer-Atmos offers certain product-specific package solutions for the loading and unloading sectors. Production costs are considerably reduced for an improved product quality.





