BAADER 608

The BAADER 608 raises the benchmark for food safety and hygiene. The surface on the inside of the new front plate, is smooth, making it easier to keep clean. Dispense with support rollers, improves hygiene. There are no duplications and no screw connections.

The pressure roller can be lowered even further for better handling, cleaning and adjustment options. All axes and bolts are now rounded, eliminating a potential source of germs. The tension rollers for the support chain are now covered and thus easier to keep sterile and clean, thanks to its smooth surface.

Draining slant son and in the housing ensure water drains from anywhere.

The machine recirculates excess lubricating grease, so it cannot drip through lubricating holes.

The BAADER 608 provides maximum yield while ensuring the highest product quality. Its innovative discharge belt increases process reliability ensuring residual materials are continuously discharged.

Various parameters, such as pressure or distance between single products, can be set for different products and retrieved at any time. This ensures that quality and yield remain consistent, and results are reproducible.

A new kind of product scraper conveys the product from the machine with maximum care, minimizing the contact between product and machine, and thus ensures the product retains its structure. A discharge belt for residues instead of a slide as in older versions, operates without interruptions.

The BAADER 608 is very user-friendly, thereby increasing workers’ welfare.

The new hydraulic perforated drum tension is more ergonomic to handle. The new front plate can be opened without any tools and with less process interruption. Quick and easy access to the interior facilitates assembly and maintenance of the machine.

The new control panel is easy to handle with no manual settings required.

The BAADER 608 is ready for the future and comes with an interface for further data processing.

The BAADERING process provides reproducible results, thus enabling the standardization of raw materials. It ensures maximum yield and high process reliability.

Its innovative discharge belt increases process reliability ensuring residual materials are continuously discharged.

The squeezing belt and support chain tension automatically adjust to varying product sizes, so there is no need for manual settings after changing the perforated drum.

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.

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.

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.  

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.

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.