The top 3 most popular machines, which I have discussed in the previous blogs are the VI-11/19 underleaver/stacker, the VI-28 corrector and the VI-41 shooting belt. These machines are used in almost all food production lines. They perfectly match the requirements of the modern manufacturer of fresh products. However, the variety of products is increasing. 

Minor adjustments are often sufficient

Different products usually require different handling. For example, slices of cheese are different from slices of vegetarian sausage in many ways. The production processes have many similarities. For each fresh product, we look for the most suitable VI modules. It is very valuable that we can test this with the right fresh products in the Sleegers Experience Center. Based on the best-fit machines, we examine which adjustments are necessary. Often, minor adjustments are sufficient to turn it into an optimally functioning production process. In that case, the new machine is a variation on an existing module. For example, the VI-11_200. Sometimes a cooperation process with a manufacturer is necessary to develop the required adaptation. The collection of modules is then expanded to include a new machine, which is then given its own number, such as the VI-33 Salmon Slicer.

The next blog will be about STAT, SAT and FAT....

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