The (ham)burger market is in full motion. This means that we are always searching for improvements to our existing machines and expansion of the current Sleegers machine collection.

Adjustments per product

The demand for a variety of fish, cheese, chicken, and Vega products in the form of a hamburger is increasing enormously. It is valuable that the machines are widely applicable. However, when you run other types of products through the hamburger line, you come across a number of aspects where the process does not run the way you want it to. Solutions then have to be found for that. These are smaller innovation processes, in which we enter into cooperation with the customer. 

Our latest innovation: the high speed-low pressure line

When hamburgers are pressed into the mould, they have a very solid structure. It is now time to improve the look and feel of the burger. That is why we are now focusing on the high speed-low pressure line. This involves flattening (minced) meat balls. The structure of the burgers becomes looser. And they get the 'like grandma made them' experience.

The next blog is about innovation in the fish processing industry.

Would you like to know more about the innovative Sleegers machines? Then please contact us.