auch als Trendkurve. Die Prozessprogramme der ver-schiedenen Produkte lassen sich zentral verwalten. Fertigungsschritte und Programmabläufe lassen sich damit bis zu einigen Jahren zurückverfolgen. Mit der thermischen Nachverbrennung schließlich stellt das Unternehmen sicher, dass es die strengen Hamburger Umweltauflagen erfüllt. Alle Rauchan-lagen sind an die zentrale Abluftreinigung ange-schlossen. Eine nachgeschaltete Wärmerückgewin-nung heizt einen Wasserspeicher automatisch auf und stellt jederzeit Warmwasser bereit. Mit diesem Anlagenkonzept kann Hagenah nicht nur heute bestens arbeiten, sondern ist auch für die Zukunft optimal gerüstet. Denn zwei zusätzliche Anlagen-stellplätze lassen sich jederzeit in die Peripherie einfügen. Damit können die Fischexperten eine stei-gende Nachfrage nach feinen Fischdelikatessen aus dem hohen Norden mühelos meistern F Continued from page 14 treatment technology. Since the fish experts had already used a two-carriage unit for their diversi-fied batches, the company once again chose this dimensions and Schröter was able to start from this design. In October 2013 the reconstruction began with the installation of the first unit – on a larger surface of approx. 3,700m2 as well as on a more modern and more powerful level and with an investment volume of 8 e million. The entire installation was subject to a strict time frame since Hagenah had to fulfil their contracts and supply their customers with smoked products. In close cooperation, both customer and supplier decided to fully weld the units already on the premises of Schröter technology. The units had been erected on site by means of an open panel and the sides were closed in order to allow for the following installation steps. Under high pressure of time, the experts at Schröter installed altogether four Fishjet-hot- smoke-cold-smoke-cooking units for two carriages each, three Smokjet-RH chopped-wood smoke generators, one Smokjet RF friction-smoke generator, one thermal afterburner, one hot-water heat-recovery system, one fully automatic cleaning unit RG 450 as well as a process-visualisation system InTouch. Perfect aroma "Fish is a very sensitive product and the processing of this product requires a lot of expertise and expe-rience,“ the company‘s manager Torsten Oesmann explains. The Fishjet is the right choice for this task as it transforms this sensitive raw-material into best-quality products. The direct gas heating as well as the frequency-controlled air circulation ensure a homogeneous and gentle drying process at any time. This process accentuates the typical taste of the various types of fish and convinces the user with low weight losses, appetising colour and improved shelf life. Hagenah can use the units both for fish types that are treated in a hanging position such as eel, sprats and ma-ckerels, or for stacked fishes including salmon, lox and fish snacks. A particular challenge was to adjust the old recipes to match the speci-fications of the new units. In order to meet the high quality demanded by the customer, all required parameters had to be adjusted accura-tely during the initial processing stage. Together with the engineer Uli Koch from Schröter, Torsten Oesmann and Smoking Master Sergio Graca op-timised all programmes. By the end of December, the installations were finally accepted on schedule. Since then, Hagenah has also been treating various products with friction-smoke as a new smoke medium for the first time, providing them with a different aroma. Transparent production The units are controlled by modern SPS-system controls from Siemens, which can be individually programmed. This makes many processing steps more comfortable and transparent than before. The visualisation software InTouch optimises control, monitoring and documentation tasks and provides actual values in a clear way. If one picks a specific unit, the target/ actual values are displayed and if desired also a trend curve. The processing pro-grammes of the different products can be controlled centrally. In this way, processing steps and pro- gramme sequences can be traced back for several years. Thanks to the afterburner, the company is able to meet the strict environmental regulations. All smoking units are connected centrally to the exhaust air treatment. A downstream heat-recovery system automatically heats a water tank and con-stantly provides hot water. With this installation design, Hagenah is not only able to rely on perfect results but is also well prepared for the future. Ad-ditional positions for two further units can be added in the periphery at any time. In this way the fish experts can always meet the increasing demand for fine fish delicacies produced in North Germany. F Die geräucherten Fischspezialitäten aus dem Norden sind in ganz Deutschland gefragt. Smoked seafod delicacies from the North are demanded all over Germany. INFO-BOX SCHRÖTER PORTFOLIO 4 x Fishjet hot-smoke-cold-smoke-cooking unit for two carriages each 3 x Smokjet-RH chopped-wood smoke-genera-tors 1 x Smokjet RF friction-smoke generator 1 x TNV thermal afterburing unit 1 x WRG hot-water heat-recovery system 1 x RG 450 automatic cleaning unit 1 x InTouch process-visualisation 16 2014 REPORTAGE CASE STUDY Foto: Schröter
Ftec_01_2014
To see the actual publication please follow the link above