Preparation

Multi Stage Preparation. This wide ranging process includes sawing, mincing, emulsifying, portion cutting, mixing, massaging and forming.
Kolbe Mincer

The key size reduction step

A well designed and maintained mincer will give you great results every time.

Mincing on site, as required, gives you the quickest possible access to the correct spec raw material, ability to define and adjust the fat content as required, purchase raw material fresh or frozen at a lower cost when possible, be able to process without hold ups from suppliers and customise the process to your customers requirements quickly and easily.

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Meatballs

Universal forming and extruding systems

Meat ball forming is a common process often done by hand, however with smaller ball weight and larger batches, the ability to process by hand is lost and the labour to do so is well out of anyone’s budget. The use of a ball former allows forming of various shapes and sizes of all food types such as meat balls, kofta, stuffing mixes and cheese balls to name but a few.

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Meatballs Cooking

A finishing step to suit your style

The cooking process is chosen to achieve the desired look and taste. Whether steam cooking, baking or sous vide, our industrial cooking units have the process to suit your requirements.
The Reich systems are industrial solutions with process quality and product yields in mind. Offering an optional front and rear door system, a functioning high care/low care process flow can be achieved.
When your current combi oven begins to struggle with overloading and irregular cooking with increasing yield losses, we can supply multi trolley systems able to cope with the heaviest demands. Running 24/7 is no issue for these units.
Fully integrated CIP cleaning systems and data acquisition for each batch is standard and further helps reduce labour costs.

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Italian Meatballs And Sauce

Frying or simmering in a sauce

When a process is required to first sear and colour the product like meat balls with a further addition of a sauce where a number of ingredients need to be combined and stirred. The T&S range of industrial kettles are able to keep up with your demands. Offering a heavy duty stainless steel sub frame construction allows longer equipment life and lower maintenance cost. These unit also offer process programming and data acquisition for all batches processed.

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Cutting

Cutting, Portion Cutting, Slicing and Dicing Processes. Size reduction to shape or weight is one of the critical tasks of any preparation process. Versatile cutting equipment is key to standardisation and reduced labour costs.
Massaging Beef

A functional process for flavour and yield.

Often when processing meat in larger quantities quality can suffer. Generally, yields are also overlooked as the main focus is on achieving the output required with inadequate machines.

Product marination can be achieve in a number of ways pending the desired outcome. There are two common methods ( Needle injection or massaging ) that can be used both separately or in combination to further shorten the process times. We often think of marination as just a surface coating or marinade but marination of the entire product leads in a more uniform flavour distribution and greatly improves cooking yields. Often with deep marination much less marinade is required as well as considerable time savings. The marination process when done under vacuum can take a little as 30 minutes. The yield increase of the end product can be increase by 10-30% depending on product type and current cooking process.

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Cooking Rack

A finishing step to suit your style.

The cooking process is chosen to achieve the desired look and taste. Weather steam cooking, baking, or Souse vide our industrial cooking units have the process to suit your requirements.
Generally we find that when cooking large quantities of large products in particular meat primals in combi ovens- the ovens are often overloaded and the desired outcome is not achieved with long cooking times and poor yields. The Reich systems are industrial solutions with process quality and product yields in mind.
Offering also a front and rear door system – so a functioning High care / low care process flow can be achieved. We can supply multi trolley systems able to cope with the heaviest demands running 24/7 is no issue for these units. Our systems offer a yield increase typically of 6-12% pending your current process and product type. Fully integrated CIP cleaning systems and Data acquisition for each batch is standard and further helps reduce labour costs.

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Cutting

Cutting with precision, yields and hygiene in mind.

Treif offer a comprehensive range of portion cutting machines for cutting of small to large products, either fixed thickness or even fixed weight depending on your requirements. Cooked meats like roasts are easily and quickly loaded and sliced to your exact specifications with minimal fuss or set up time. Adjusting for different products and thicknesses is simply a matter of choosing a pre-defined program. Cutting of fresh or tempered product is also possible and some bone in products can also be cut using serrated blades.
Machines are easily taken apart and able to be fully hosed and sanitised to ensure no issues around high care
hygiene

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Mixing

Blending, Mixing, Tossing, Marination and Massaging. Where it all comes together. Doing this by hand will result in excessive labour and an inconsistent product and applications like processing under vacuum are not even possible.
Sliced Chicken

Dice, strips, slice and shred - all in one.

A multi-tasking machine, industrial by design but compact in size. Whether processing for salads, sandwiches or pizza’s the Treif dicing machine has the versatility you need.

With most of these products requiring a protein component, the small kitchen machines commonly used struggle and often offer a poor result.
A compact TREIF dicer has a design that can cope with meat proteins in all forms. Choosing the correct tooling to suit your process is easy and the tool free change over and cleaning means small and large volumes can be processed. Operator safety and hygiene are factors that have been address and together make this type of machine a real workhorse.

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Various Dip Sauces

Dressings, mayonnaise and sauces.

With the Stephan range of machinery we can accommodate all your needs in relation to dressings sauces and mayonnaise type requirements. When keeping the quality high but costs down often processing these products in house when large or various batches are concerned is the best option. Allowing quick product turn around and quick recipe changes or optimisation put you in control of the time line, allowing you best case delivery time to your customers.

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Salad Mixing

A process where you bring it altogether.

Often we find mixing by hand is still commonplace and can easily be addressed.
We find customers are unaware of the small and simple mixers that can be used for their current products and offer flexibility around small batches and easy clean down for allergen control.
More and more we find there is a growing demand for ready to eat salads. In these cases shelf life is an ongoing topic and is often addressed by removing the human interaction with the product during processing. Mixing with the right machine really increases productivity, product consistency and provides increased shelf life in many cases.

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Cooking

Industrial Batch Cooking Systems. Only an industrial oven can provide the power required to achieve the best yields in the shortest possible time frame without losing product integrity or quality.
Marinating Chicken

Deep marination for a tenderising effect

The process of massaging effectively gives us a deep marination of the product.

This results in a better yielding product, a tenderizing effect within the muscle structure and an overall juicer product. In combination with vacuum massaging and functional ingredients we can further develop a better yielding product whilst maintaining the products texture. The overall process can be adapted to suit all types of products from diced meats to chicken breast and large whole muscle products.

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Olympus Digital Camera

A finishing step to suit your style.

The cooking process is chosen to achieve the desired look and taste. Whether steam cooking, baking, or sous vide our industrial cooking units have the process to suit your requirements.
Generally we find that when cooking large quantities of large products in particular meat primals in combi ovens, the ovens are often overloaded and the desired outcome is not achieved, with long cooking times and poor yields. The Reich systems are an industrial solution with process quality and product yield in mind. Offering an optional front and rear door system, a functioning high care / low care process flow can be achieved.
We can supply multi trolley systems able to cope with the heaviest demands running 24/7 is no issue for these units. Our systems offer a yield increase typically of 6-12% pending your current process and product type. Fully integrated CIP cleaning systems and data acquisition for each batch is standard and further helps reduce
labour costs

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Sliced Chicken

Slicing, dicing or strip cutting

Ready to eat products are continuing to drive the growth of value-added further processing.
However, meeting the demands of this changing market can be difficult. With chicken being one of the strongest proteins and also cost effective, a way of processing this product to suit the customers’ needs is vitally important. With a TREIF Dicer and slice disc we can easily and efficiently slice, dice or strip cut all proteins for this growing market. A universal dicer that can slice your cooked chicken breast or thigh meat for addition to pizza, salad bowls and subs is an ideal machine for any ready to eat processing kitchen.

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Packing

Cook In The Bag Solutions. From marination, through to cooking and storage this process has the potential to improve flavour and tenderness whilst providing extended shelf life which eliminates wastage due to preparation of unorder meals and reduces time to plate for your customers. Lots of wins to be taken here.
Mafinating Fish

A functional process for flavour and yield.

Often when processing meat in larger quantities quality can suffer. Generally, yields are overlooked as the main focus is on achieving the output required often with inadequate machines.
Product marination can rectify this and be achieve in a number of ways depending on the desired outcome. There are two common methods (needle injection or massaging) that can be used both separately or in combination to further shorten the process times. We often think of marination as just a surface coating or marinade but marination of the entire product leads to a more uniform flavour distribution and greatly improves cooking yields. Often with deep marination much less marinade is required as well as considerable time savings.

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Packed Product

Vacuum packing – simple and effective

Vacuum packing technology has been around now for over 50 years and is one of the most common and easy to use packaging concepts for offering products shelf life.
In more recent years it has been used for packing products ready for the sous vide process and with a suitable vacuum pouch can offer great further storage and shelf life results.
The BOSS range of machines offers small table top models right up to large industrial lines and can be customised if required to suit your individual requirements.

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Rack

Sous vide convenience and shelf life.

Although this is a very traditional cooking method, that we all know and is often found in small scale kitchens, the same results can also be achieved on an industrial scale with the correct machinery and processes. We are able to replicate this process either with water bath cooking or with a steaming oven. Both are viable processes that can be used depending on your requirements and product types. Often space or capital restraints determine what path to go down but either way will give the desired shelf life, convenience and reduce time to table outcomes.

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