Client: George Weston Foods

Bacon Thawing System

ideas* were engaged by George Western Foods to assist with the design specification of several elements of a major bacon processing facility, including the meat thawing process.

A process model was developed of the complete system, and used as a key design tool in establishing the overall system configuration.

The creation of the process model began with a process mapping session with key GWF staff. The process model was then developed in further detail by ideas* staff.

Once the preliminary model was complete the model was reviewed and validated by GWF.

The process model was then used in conjunction with 3D modelling to develop a best fit design solution for GWF.

The system, capable of processing approximately 11 tonne of bacon per hour, needed to:

  • Thaw core temperature from a -4 °C to 0°C and a final outer surface temperature of no more than 2°C.
  • Capture any fluids lost from the meat thawing process.
  • Minimise brine waste due to stringent environmental constraints.

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