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.