• Line design and complete sasuage industrial plants

• Analysis and development of:

• Sausages with or without skin and coextruded
• Emulsion preparation: formulation by minimal cost/LCF
• Emulsify under vacuum
• Cooking and cooling: static and continous ovens; manal and automatic load
• Centralized and/or individual peeling
• Primary packing: termoformers, automatic loaders
• Pasteurized
• Manual, semiautomatic and automatic packing and palletized

• Complete lines audit and managment control