EBAKI filleting machines reduce waste, thanks to their precision technology and flexible design
Throwing food away is wrong. In recent years, society has been evolving and standing up to food waste, with small actions that have managed to significantly reduce it, although there is still a long way to go. In 2023, Spaniards wasted 1,183,416 kilos of food in homes, equivalent to 904,105,925 unused products, according to data from the Ministry of Agriculture, Fisheries and Food (MAPA).
These figures are frightening and are not alien to the meat industry. This sector throws away significant quantities of food every year, among other reasons, because consumers demand certain cuts such as steaks and loins and reject others that are less succulent and end up being discarded or destined for less valuable uses.
To reverse these extremely widespread consumption habits, it is essential to re-educate society and also to promote the use of the whole animal, encouraging companies in the industry to incorporate industrial machinery in their factories to obtain the best pieces, even if they are not, a priori, the most attractive to customers.
With EBAKI this is possible, since the product is conveyed to the cutting area by means of a lower and an upper conveyor belt, which holds and laminates the product during filleting, thus minimizing waste.
In addition, Dimaq is a flexible company that can quickly develop specific modifications according to the cutting needs of each company’s products. This is the case, for example, with bacon, which requires wider lanes, and our design team adapted an EBAKI 3 to meet the customer’s needs.
These adaptations are simple, since the tracks and cutting heads are independent, so that different numbers of blades and thicknesses can be installed in each of them, contributing to the versatility of the equipment.