Bösinger's range of uncooked, smoked sausages with names like Pfefferbeißer, Bierknacker, Landjäger and Krakauer and their hearty, herby and spicy flavours have been hugely popular with consumers for years. High quality and a consistent flavour that is characteristic of the brand guarantee satisfied customers. For a leading producer of smoked sausages like Bösinger Fleischwaren GmbH, this means having a high level of consistent standardisation of the processes. This is the only way in which this traditional, medium-sized company can position its brand products in the hard-fought cash-and-carry sector with consistent levels of success. This is no easy task with a production quantity of 100,000 units per day or 6000 tonnes of sausage and ham specialities per year. In addition to high-quality ingredients, the smoking process has a decisive influence on the taste of the products and the speed with which they are produced. For more than 20 years, Bösinger has relied on the high-quality vapour-smoke generator and smoke houses of Germos GmbH & Co. KG. In its latest generation of smoke generators, Germos is using standard components from Festo for the first time. With their long service life, these ensure a high level of plant availability and thanks to short delivery times sustainably reduce the warehousing costs.
Perfect process quality
The Bösinger plant works round the clock 365 days of the year. "It is important for our high-performance production system that we have stable, sturdy machines with high-quality components on which we can rely completely," says Guido Meurer, Managing Director of Bösinger, about the requirements of his machines. The vapour-smoke generators and smoking systems from Germos provide perfect process quality. Equipped with the DSBC standard cylinder from Festo, the smoke generator ensures full smoking performance within a matter of seconds. Thanks to its self-adjusting cushioning PPS, it controls the supply valve of the smoke generator without requiring additional maintenance.
During the smoking process itself, the water vapour is heated to a temperature of 390 to 420 °C and conducted through beech wood chips. The smoke develops a milder or stronger intensity, depending on the temperature selected. In the smoke house, the moist vapour-smoke is transferred onto the cooler smoked product by condensation.
Eisenbahnstraße 32–34
737630 Remshalden
Germany
Area of business: Plants for the food industry with a focus on smoking, baking, cooking and cooling. Worldwide sales and servicing of hot smoke houses
Riedstraße 5–9
78662 Bösingen
Germany
Area of business: Production of Black Forest meat specialities such as raw ham, smoked rolled fillet of ham and boiled ham as well as fresh and smoked sausages