Step by step, the traditional hamburger production process was scrutinized and improved. As always, the fundamental principles were: how can it be done more efficiently, how can it be done faster and how can it be done more hygienically. Well, we succeeded. Just look at the speed. That is now so incredibly high! And where there used to be 1 line of hamburgers in the production process, the standard is now 4. Our 4-lane hamburger line can produce 400 hamburgers per minute!

Maximum quality, minimum product loss

All hamburgers are checked by cameras. Particular attention is paid to the diameter and shape. If the ham / fish / cheese / chicken / vegan burger is rejected, it falls into a collection bin. These burgers are then returned to the mixing machine so that new burgers can be pressed. This way, all burgers have the desired quality and weight with minimal product loss. 

The next blog will be about the developments in the fast growing vegetarian market.

Please contact us for a demonstration of the Sleegers machines that are interesting for your production process.