BAADER 601

BAADER Refiner for a wide range of products

BAADERING  – Means Adding Value

The gentle method of product  refinement – how to increase resource efficiency with the best possible quality outcome.

BAADER has developed a unique and worldwide proven method for separating soft and solid components for a wide range of applications like desinewing from pre-cut red meat, poultry and fish or puree and juice production from fruit and vegetables and last but not least depackaging of small packages.

A variety of raw products can be refined using this method.

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Benefits

  • Spring supported reproducible pressure system  
  • Rollers for easy, flexible moving as an option  
  • Easy and time-saving cleaning
  • E-polished surface
  • Approved for USDA, employer’s liability insurance association (BG) and CE certified

Technical Data

  • Operator
    1 person 
  • Power
    3.0 kW   
  • Weight (net)
    420 kg
  • Hole diameter (standard)
    1.3; 2; 3; 5 mm

Features

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Product Details
BAADERING of various meat, poultry and fish materials allows for an optimally sorted product, close to tendon free and free from bone, cartilage, fins and other impurities while preserving the muscle fibre structure. The gentle processing method guarantees low calcium content, a high binding capacity of the ground meat, an optimum meat color and a convincing visual appearance of the end product. Its flexible use extends to other raw materials such as fruit and vegetable, depackaging and more. The result is a structured product of high quality gained from previously discharged resources.
Red Meat
Standardization of meat is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of bones and connective issues is time consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the meat to a minimum this preserving the muscle fibre structure while optimally sorting the product, close to tendon free and free from bone and cartilage. The result is baadered meat low in calcium, with a high binding capacity of the ground meat, an optimum meat color and a convincing visual appearance of the end product. Machine-derived residual meat is an important raw material to produce meat products and meat preparations. Production of this meat can greatly increase economic benefits.
Poultry
Standardization of meat is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of bones and connective issues is time consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the meat to a minimum this preserving the muscle fibre structure while optimally sorting the product, close to tendon free and free from bone and cartilage. The result is baadered meat low in calcium, with a high binding capacity of the ground meat, an optimum meat color and a convincing visual appearance of the end product. Machine-derived residual meat is an important raw material to produce meat products and meat preparations. Production of this meat can greatly increase economic benefits. The importance and use vary greatly by region.
Fish Mince
Manual extraction of fish mince or other raw material is time-consuming and inaccurate. The gentle BAADERING process reduces mechanical stress on the fish mince to a minimum thus preserving the muscle fibre structure while optimally sorting the product free from fishbone, skin, cartilage and other impurities. The flexible settings of the hole diameter allow adjusting to a variety of raw material processed. For example, hard particles, from crab and lobster shells can be perfectly separated from quality meat. Fine and coarsely structured materials can further be added to make an attractive product in which the coarse is dominant.  
Fruit and Vegetable
Standardization of fruit and vegetable products is necessary to comply with permissible guide values for connective tissue and to provide reproducible results. Manual removal of leaves, seeds and peel is time-consuming and inaccurate. BAADERING enables do dispense chemical proceed and to obtain the natural taste of the product. The structure of the product remains grainy. On top of that, storable products can be processed fresh all year round. BAADERING offers multiple advantages and is versatile.
Depackaging
In many stages of food production, rejected material generation is often unavoidable when organic and inorganic materials are being mixed. Liquids in composite packaging can quickly generate high tonnages. With the BAADERING process, not only new products can be created, but plastics can be recycled and organic materials can be composted or used for biogas, animal feed, etc., or indeed put back into production as rework. BAADERING has proved particularly successful for depackaging carton packages such as TetraPak with any contents. Milk, yoghurt, juice or soups can be completely removed from the package.

Re- New Use Details

Making the most out of the raw material being processed is sustainable and economically beneficial. BAADERING enables the highest possible resource efficiency with the best possible quality of results. Sustainable value-add can be achieved by valuable product recovery, co-product extraction and preparing for recycling.

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Re-Use Enablement

BAADERING represents a scalable way to reuse raw material of products needing reuse. During production, it is normal for small deviations to occur, (such as incorrect printing, waste, machine advance, faulty packaging system, overproduction, etc.) These rejects cannot be sold as they may deviate from known quality standards. Those unattractively locking products can be separated from their casing or package in such a way that the valuable raw material is retained. After re-processing, the products can then be supplied to the trade. 

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Co-Product Refinement

Product enhancements offer high-profit potential with efficient use of resources. Smart reprocessing of valuable nutrients in all co-products is the key. Almost every co-product can be enhanced when extracted with the BAADERING technology.  Salmon oil, salmon or poultry skin, fisheye or chicken liver or just a few examples of co-products that bear significant extraction potential. BAADER is cooperating with food technologists specialized in finding new ways of co-product handling and innovative protein generation. 

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Recycling Preparation 

BAADERING provides decisive advantages to the quality of the processed goods. Therefore, the advanced technology is used in various food industries and even for recycling purposes.  BAADERING can reduce the amount of waste and disposal costs as much as possible through recycling. If products are no longer suitable for trade, the BAADERING Technology enables them to be prepared for material or energy recycling - entirely following the customer's application requirements.

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Contact our consultants

Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.

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