Trenn-Fix Junior, Trenn-Fix Standard 2.0, Trenn-Fix Large

No matter which one you choose, one thing is certain: the performance of Trenn-Fix is unbeatable! Depending on the type of sausage and the size of the machine, 600 to 3,000 kilos of sausages are separated per hour! Changing grades does not require retooling.

• Easy to use
• Without complicated electronics
• Cleaning is easy to carry out
• Highest standard of hygiene

Whether natural or collagen casing, the Separating Fix precisely cuts any type of sausages. The patented knife catches the sausages exactly at the twist. The dead weight of the sausages in combination with the vibration and the rotary movement of the drum guarantee perfect separation.
The Trenn-Fix is the only sausage separator in which the separation takes place in a bacteria-inhibited atmosphere. This machine will inspire you!

WUDU" sausage cooling, patented process

"WUDU" is an idea that impresses many meat product companies worldwide.
Unimaginable for many: cooling sausages after cooking with 5% water compared to current systems!

The advantages of this system - in addition to saving large amounts of water - are:
• Stable color
• No leaching of the products, thus less weight loss
• Cooling of open goods e.g. smoked pork, roast, meatloaf, meatballs, ravioli, etc.

The sophisticated design and solid mechanics guarantee a smooth process. Compressed air atomizer nozzles made of stainless steel.
Water should not be wasted senselessly!

Assistant "Defrosting System" a Heinrich idea

for meat, fish, vegetables, juices, fruits, etc.

With the patented Heinrich system, the cold is directed from the product core to the outside.

Advantages of the Heinrich defrosting system over conventional systems
• The surface always remains cold + 5-8°C, therefore less germ growth, more freshness and less weight loss
• Less energy consumption, by using the conversion of ice solid to water liquid
• Uniform air distribution due to large, slow-running rotors on the walls and ceiling. So both on the lower floor and on the upper floor is the same.
• The defrosting process is controlled by the product

Thermo-Fix – automatic closing of casings, patented

Closure of pig, sheep and collagen intestines without clip and knot!

He works both on the table and on all the hanging lines.
Efficient, cost-saving, automatic.
In the future, no one will be able to do without this system!

Trenn-Fix Junior, Trenn-Fix Standard 2.0, Trenn-Fix Large

No matter which one you choose, one thing is certain: the performance of Trenn-Fix is unbeatable! Depending on the type of sausage and the size of the machine, 600 to 3,000 kilos of sausages are separated per hour! Changing grades does not require retooling.

• Easy to use
• Without complicated electronics
• Cleaning is easy to carry out
• Highest standard of hygiene

Whether natural or collagen casing, the Separating Fix precisely cuts any type of sausages. The patented knife catches the sausages exactly at the twist. The dead weight of the sausages in combination with the vibration and the rotary movement of the drum guarantee perfect separation.
The Trenn-Fix is the only sausage separator in which the separation takes place in a bacteria-inhibited atmosphere. This machine will inspire you!

WUDU" sausage cooling, patented process

"WUDU" is an idea that impresses many meat product companies worldwide.
Unimaginable for many: cooling sausages after cooking with 5% water compared to current systems!

The advantages of this system - in addition to saving large amounts of water - are:
• Stable color
• No leaching of the products, thus less weight loss
• Cooling of open goods e.g. smoked pork, roast, meatloaf, meatballs, ravioli, etc.

The sophisticated design and solid mechanics guarantee a smooth process. Compressed air atomizer nozzles made of stainless steel.
Water should not be wasted senselessly!

Assistant "Defrosting System" a Heinrich idea

for meat, fish, vegetables, juices, fruits, etc.

With the patented Heinrich system, the cold is directed from the product core to the outside.

Advantages of the Heinrich defrosting system over conventional systems
• The surface always remains cold + 5-8°C, therefore less germ growth, more freshness and less weight loss
• Less energy consumption, by using the conversion of ice solid to water liquid
• Uniform air distribution due to large, slow-running rotors on the walls and ceiling. So both on the lower floor and on the upper floor is the same.
• The defrosting process is controlled by the product