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| INGEGNERIA ALIMENTARE |
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Innovative Technology
for “FIORE CRUDO” |
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| Advertising page |
| INGEGNERIA ALIMENTARE |
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| Cleaning Solution Team |
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| Advertising page |
| EUROCARNE |
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| Machines and systems for sausages packing |
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| Advertising page |
| 25 Years |
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| Since more than 25 years we design and build machinery and equipment for meats and sausages processing and packing. |
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| News and Events |
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| SUPER MIX 100 |
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Mixers for salt and spices
SUPER MIX 100 capacity 100 kg
(min. mix 15 kg)
This machine automatically carries out mixing of salt and spices or necessary additive, by a continous mixing from up to down, in order to homogenize the ingredients. |
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| Brochure |
| Cleaning Solution Team |
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| CLEANING SOLUTION TEAM |
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“Cleaning Solution Team” a team devoted to implementing the guidelines required to innovate the food equipment cleaning processes.
At Inox Meccanica we firmly believe that to improve the technologies and processes to washing machines and at the same time meet the needs and requirements of the food market, we need resources, technical capabilities, knowledge and, above all, the ability “to dive in others’ shoes” that is to view and feel our prospective customers' problem as if they were our problems.
So we have promoted the creation of a Team (Cleaning Solution Team) whose mission is constant and gradual improvement of solutions and cleaning processes in line with growing needs of equipment perfectly sanitized by reducing the resources (water, energy and chemicals) and safeguarding the environment but also safety of operators.
This team includes engineers, chemists, hygienists as well as customers and suppliers who want to fulfil our mission with us.
On the other hand washing is now a “multidisciplinary science” that requires multiple and different skills that we want to implement not only our company but also in the whole world.
Our “Cleaning Solution Team“ logo represents the guarantee of our commitment to design and manufacture washing machines increasingly oriented to the needs of customers.
A better understanding of our thought , was a brochure dedicated to the most salient issues in the field of industrial clearing, such as principals, applications and innovations that we provide to all business operator.
Download the brochure “Cleaning Solution Team” |
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Valtidone Spa Industria Alimentare and Inox Meccanica
a successful combination to compete in a market evermore competitive. |
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 Inox Meccanica Srl, a company celebrating its 25th year of activity in 2008, but which began building machines for the automation of salumi production quite a while ago; the first patent was deposited in 1969 and recently it has initiated in adding invisible, but fundamental values to their machines.
The owners of Inox Meccanica, the family Bolzacchini, have already understood since a while what is happening in the salumi sector, with a competition becoming more and more fierce, reducing significantly the margins and above all opening itself towards a confrontation without frontiers. Starting out from (constructive) techniques, the CEO Giovanni Bolzacchini, who is also the Technical Director of the company in Solarolo and fully supported by the Commercial Director Gabriele Pedercini, has gradually opened up the company towards a further evolution and therefore it has passed on to integrating the Technology as a further support to the machinery.
The arrival in the staff of Inox Meccanica of Dr. Giuliano Dallolio, coming from high profile experiences in leading companies of the salumi sector and from university research, has brought the "new frontiers" in the alimentary biology closer to the Inox Meccanica machinery, thus genomics, proteomics and metabolomics are now together with the traditional technologies to support the Italian salumi industry's competitivity, continuously compared with the new emerging markets and players.
Inox Meccanica wants to be a real "development partner" for its clients, offering a "global" assistance, also entering into the centre of production and the projecting of production spaces, in order to obtain the maximum of the client's potential, paying always more attention to the sanitarian-hygienic quality for the sake of the consumers health.
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Valtidone Spa Industria Alimentare, is among the companies who have chosen Inox Meccanica as a development partner and from the interview with the president and Board member Danilo Franzoni emerges the following declaration : "Talking from an industrial point of view, we must rebuild our profit margins on adequate bases, specializing each laboratory on a few reference products and reducing to the outmost the operative costs."
The Inox Meccanica machinery in the production site of Valtidone, together with a technology of the last generation, are supporting and sustaining the company's effort to achieve the goals set by the President Franzoni. |
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Giovanni Bolzacchini
(CEO Inox Meccanica) |
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Valtidone: a reality grown among industrialization, quality and territorial system.
 We have met Mr. Danilo Franzoni, President and CEO of Valtidone S.p.A. Industria Alimentare and with him we start a brief trip in the history of this company that, from the end of the 50s till the present days, has been among the artificers in the evolution of the market of bacon (pancetta) and coppa on an industrial level.
Q.- When has Valtidone been activated? Where and by whom?
A.- Valtidone has started as a “nome collettivo” company (SNC) in 1956 by Mr. Ernesto Zanelli and Mr. Cesare Bellumé and the 1st plant was in Vicobarone of Ziano Piacentino, a village located in that valley, the Val Tidone, from where the company has taken its name and that is the area with the highest concentration of the production of bacon in Italy.
In 1958, because of town planning problems with the Municipality of Ziano Piacentino, the plant has been moved of 4 km from the original location, in Rovescala in the province of Pavia, and by consequence just outside of this typical area specialized in the production of bacon. In only few years, however, the company has so developed till it has become the Italian leader in the production of industrial bacon. The grow was very remarkable not only in quantity but also because Valtidone has started the production of new references, the low-fat bacon and the “coppata” bacon (rolled bacon with coppa in the centre), some of them, the “Berna” for example, registered as patented product of Valtidone. The trend of the grow and its funding continued till the company, at the beginning of the 60s, reached the remarkable number of 100 employees. The success of Valtidone on an industrial level has been really in such a small area dedicated in majority to typical vineyard production and, already by the end of the 60s and the beginning of the 70s, some competitors have arisen in Val Tidone. Most of them were ex-employees of Valtidone that, from the example of the original Valtidone, started their own productions of bacon and coppa in reaching important positions in the market.
In the meanwhile, Valtidone has suffered a phase of involution that halved the number of employees (50 by the end of October 1989) and carried the founders to convey the company to a holding from Brescia, already involved in the market of the sausages. The company restarted and production volumes were re-consolidated, even if the years of the major profitability were at that time only a far memory. The new management has gone on till 1995 when the holding, because of internal problems among the partners broke down and the original company Salumi Valtidone S.p.A. has become the actual Valtidone S.p.A. Industria Alimentare, company activated “ad hoc” by some managers actually depending upon 3 partners all coming from the area of Brescia (Franzoni Danilo, Molinari Luigi and Paroletti Gian Battista).
The guide-line of the company from 1989 till the present days depends upon the actual President and CEO, Mr. Franzoni Danilo.
In the last 5 years Valtidone has grown up and has consolidated its own volumes of deals, coming back to a leadership position in Italy in bacon and coppa branch.
In August 2006, a new part of the plant dedicated only to the production of coppa was realized, close to the plant of bacon located in Rovescala, 27 Frascati Street. Actually Valtidone has a very modern production plant of more than 7.000 sqm covered on a total area of 20.000 sqm. In November 2006, also the 100% of the capital of Salumificio Il Colle was acquired, a company with a modern plant of 3.500 sqm. That has meant not only a nice coming back to the original geographic location but also a strategic operation that allowed Valtidone to re-gain a primary position among the industrial manufacturers of bacon and coppa, remaining at the same time an independent company from the biggest industrial groups founded in the last years in the sausages branch.
Actually Valtidone Group sales 4.000 ton/year of bacon and coppa and it has about 80 employees.
Q.- After this brief history about Valtidone, which is the main focus of the company in the next future?
A.- First of all, we have to consider the fact that the market during the years has developed: the “Whole-Sale”, that in the past was of a major importance in the market of the sausages, has been notably reduced by the growing presence of the Modern Distribution and, more recently, by the Discounts.
The “Detail-Sale”, sector in more crisis than the “Whole-Sale”, has never been an interesting deal for those manufacturers of bacon and coppa because they cannot express per customer the ideal volumes for this channel.
To the contraction of the requests has not corresponded an equivalent decrease of the offers of sausages in general and, by result, the margins of profitability are very low.
The project of Valtidone is to keep the recuperated leadership in the productions of bacon and coppa in associating under its management a series of manufacturers.
From the industrial point of view, we have to restore our margins of profitability on adequate bases in trying to maximize the economies, in specializing each plant in few references and in squeezing the operational costs.
Only in this way we can give to our company the adequate profitability in order to remunerate the capital investments and in order to face new and more increasing investments in real estates.
Q.- To which markets Valtidone presents itself?
A.- In the past, Valtidone, as all the manufacturers of sausages, directed itself mainly to the Whole-Sale by a complex network of salesmen.
In the last years, some important relationships with G.D. and D.O. have been established and, more recently, the segment of the industrial customers, represented by the general manufacturers of sausages that have decided to carry outside the production of bacon and coppa, has received a strong impulse.
This phenomenon has taken impulse also from the establishing of the slicing branch that has carried the biggest companies to dedicated increasing areas of the plants to the packaging and to delegate the production to the smallest references, more specialized, like Valtidone.
For those reasons, Valtidone is the ideal autonomous partner for the main manufacturers of sausages and it does not want to install its own slicing-line.
Q.- The Globalization is a phenomenon present in all the markets; to which countries Valtidone directs its attention?
A.- The branch of the sausages has not been so involved in the globalization. Few foreign manufacturers have actually succeeded to enter definitively the Italian market and, however, especially for bacon cubes, they represent the lowest-medium range in the market.
On the contrary, the Italian manufacturers are continuously establishing their part of the export both to the distributors of products “made in Italy” and also to the G.D. widespread and concentrated abroad.
Apart from the traditional export to France, Germany, Belgium and Netherlands, we have to face the new countries of the EU and to be confident about their quick economic grow.
Q.- Just the last question Mr. Franzoni: which is your dream for Valtidone S.p.A. Industria?
A.- The simplification of the offer! Or in order to be more clear, the organization under the label Valtidone of 4/5 manufacturers of bacon and coppa, representing the majority of the Italian production and the specialization of 1 or 2 of those labels in “DOP” products of the area of Piacenza, establishing in this way the relationship geographic area and product, that is so often the key of its success and also it is an intangible and not reproducible value.
In the marketing, this is called “The Satisfaction Process” and there are no doubts that the need of the connection between the product, with its excellences, and the values of the geographic area that has created this product, is the key to re-gain an added value and to obtain a recognition of the product itself that nobody in Italy (and abroad) can copy. |
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| IFFA 2007, a worldwide event |
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| Inox Meccanica chooses this important appointment for new products and service bringing out. These allow our company to be amongst the most innovative and in the van of this field. That's why we want to show this new product/service with a specific multimedia communication, in order to inform directly our customers about our innovations, that include not only machinery but also applied technologies to our equipment. |
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| Technology and Biotechnology, a compound that allows us to put even more in evidence the cutting edge technology and potential of our engineering. |
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| Many visitors were enthusiast of these new proposals, confirming validity of our strategic choice. |
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| Giovanni Bolzacchini |
| Technical Manager |
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| BIOBOX |
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| “BIOBOX” is a innovative technological system totally developed by our R&D, which is able to create a “quality raw ham” that synthesizes fragrance, aroma und the true taste of a good ham obtained from thighs. This revolutionary process follows the product from the de-boning up to the end of the curing, in order to obtain in an industrial methode, sicure and rapid, an already de-boned product, with a defined form, ready to be sold as whole or to be sliced. For the sliced product it is furthermore possible to compone two pieces together to obtain a bar which can sensibly reduce the final production discards. All this with a cycle lasting 90 days and an important saving confronted with the actual curing systems of 6/8 months. |
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| Tender XP |
| tenderizer with big knives |
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Together with our engineering we have developed a tenderizer with a completely new and innovative system of cutting. The high-quality cooked Italian ham has uniche organoleptic and visual characteristics in the world, due to the prime material, the natural ingredients, the reduced injection, a delicate massaging and a slow cooking. In order to increase these exceptional characteristics, INOX MECCANICA Srl has developed the TENDER XP.
A special tenderizer with “LARGE KNIVES” that has the advantage to incise in a regular, alternating a decisive mode the muscle fibres of ham.
This type of incision permits to create the best conditions for:
- Having juiciness even in meat injected with “light” brine;
- Reducing the formation of caves and / or cracks;
- Maintaining a perfect muscular anatomy;
- Obtaining an optimal distribution of the brine;
The TENDER XP allows a “PASSING” tenderizing for products without pig skin or for portions of muscles, and a “NON PASSING” tenderizing for anatomic products with “open” or “closed” de-boning and with fat and/or pig skin.
For some types of products, this particular method of tenderizing permits to avoid the injection of the meat. |
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| CLXP 240 |
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| the maximum of flexibility |
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| The only machine available on the market capable of confectioning a infinite quantity of products from a diameter of 60 to 240 mm. This new model, which seperates, clips and cuts, has its basic characteristics in its extreme flexibility, obtained simply by changing the stuffing tube and selecting a new working programm. It is adapted for the confectioning of salumis in syntethic casing, roasts with net and NUTRAFILM®, like mortadella up to a diameter of 240 mm and a weight of approx. 30 kg. Furthermore, changing again the accessories, it is possible to stuff whole muscle products under vacuum at “Zero Loss” with the exclusive cutting system DV3, which cuts the portion and clips the casing without breaking it. This machine can be hooked up to any vacuum-stuffer available in commerce and works sychronized with it. |
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| Edible film |
FINALLY A TENDER BITE !!!
NUTRAFILM™ IS AN EDIBLE FILM MADE FROM WATER-SOLUBLE POLYSACCHARIDES. THIS UNIQUE NEW MATERIAL HAS A VARIETY OF PROPERTIES AND ADVANTAGES...
- a more tender bite;
- no artificial colouring;
- user friendly;
- excellent machinability gives improved stuffing yelds;
- improved processing yeld;
- no cross contamination;
- non-animal base;
- does not effect nutritional profile;
- available in all standard sizes, in clear or caramel black;
- no superficial crust ;
- customise with customer’s logo;
- good industrialisation;
- more “handmade” presentation of the product;
- good flexibility for development of new shapes, with the possibilità of different weight and gauges;
- possible steam cooking;
- possible roast cooking; |
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IMB 12 LE
Binding machine |
Designed to encase salumi such as pancetta, bacon, pancette coppate, coppe, culatelli etc using cords.
Main machine features:
- it’s not necessary an operator for machine loading
- long operating-range thanks to a multi-bobbin
- cycle with an extrem speed and high productivity compared to traditional systems.
It is possible to encase products with both standard and elastic cord using 6/8/10/12 cords, with a minimum diameter of 80mm to a maximum of 160 mm; the maximum length of a single piece is 500 mm. |
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Net fitter – socking net
fitter mod. CRE 2R |
| Machines for the automatic loading of net or socking net on to stainless steal tubes with round, oval or particolar shapes. Loading is carried out by motorized rolls, made of white food rubber, with a geat grip that are able to load more quickly thank traditional net loader. |
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| Newsletter |
| Special Eurocarne |
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