Family Webers can look back on 100 years of existence, while they could develop their butcher's shop with a lot of engagement into a flagship store, manufacturing prime quality products. Just in the fifth generation, much more than only "Sauerland" products are produced, which are known far over the borders of Hemer (Sauerland).

Besides the traditional meat and ham specialities, also tasty sausage products and fancy foods belong to their range of products. Canned food is highly demanded and is despatched worldwide thanks to the internet.

Repeatedly they took and still take part at the European mastership of butchers and they often have been one of the winners.

Heinrich Frey Maschinenbau GmbH could win over Mister Andreas Webers as main customer of the BIO-ENERGY-TECHNOLOGY. Amazing, but reproducible results could just be obtained.

The advantages of the BIO-ENERGY-TECHNOLOGY in Frey sausage stuffers with the Natursteiger equipment

For producing sausage products fewer salt is required, the remarkable tasty spice of salts is withdrawn. Also the concentration of nitrite can be reduced.
Bitter constituents and acids of the meat can importantly be reduced, so that a fine, real and pure taste is developed without any adverse effects.

The colour development (becoming red) is done 50 % faster, the colour of the products is better and longer stable.

The water binding is importantly improved and the drying process of sausages in natural casings is delayed. Nearly no liquid exit of vacuum packed products. The loss of weight due to cooking, smoking and cooling is reduced.
More original weight of the product keeps available for sale, which increases the profit with the same effort of work.

The durability and freshness of the sausage products are importantly increased, also of vacuum packed products.

By preparing the fryers on the grill and in the pan, it is remarkable, that the sausages do not scorch or get black. So they can stay longer on the grill. The optics of the fryers is and remains remarkable.

General experiences with the Natursteiger technology

The slices of ham for preparing toasts are mor compact, meat in cans is more delicate.

Conclusion

Finally as interim result we can say, that in spite of reducing additives, sausage products of more noticeable freshness can be produced, which gain high acceptance of health-conscious customers, thanks to a fine and pure taste.

Frey filling machines with BIO-ENERGY-TECHNOLOGY by Natursteiger offer an alternative to stand out from the competitors, especialyy the competition between small butcher shops and trade chains.

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