CHICAGO, ILLINOIS – Provisur® Technologies, Inc., a global leader in innovative food processing technologies and manufacturer of the compact Formax® SX380 Slicing System, has unveiled new, inline optional equipment that allows processors to efficiently automate the quarter-slicing of Canadian bacon, pepperoni, ham and other products intended for use as pizza toppings.
According the Scott Scriven, Executive Vice President, “Our SX380 + Quartering System is already in use within the facilities of several global pizza topping customers, and is providing greater throughput and slice quality on each quarter-segment, while significantly trimming labor
hours and operating costs.”
The key, says Scriven, “is the elimination of the hand labor previously required to slice individual logs into lengthwise quarters, then reassemble the pieces before feeding the log or pepperoni stick into the slicer for the traditional slicing operation.”
The new quarter-slice technology further adds to the iconic “True Flexibility” that has quickly established the SX380 as the premier compact-footprint slicing system since its introduction just over one year ago. “The same yield and slice quality advantages provided to deli meat processors by our down-to-the-blade product control is now available to processors of pizza toppings,” says Scriven. “The new configuration provides an all-in-one operation that helps ensure problem-free performance. The yield and labor cost advantages are as reliable as the easy sanitation assured by
the open design.”
Processors of pizza and salad toppings can learn more on a designated web page at https://www.provisurchannel.com/sx380, or by calling 708-479-3500.
About Provisur Technologies
Provisur® Technologies, Inc. is a leading global provider of precision engineered industrial food processing equipment and offers a broad range of equipment and integrated full line solutions for processing beef, poultry, pork, fish, and other food products. For more information visit www.provisur.com
SOURCE: Provisur Technologies
