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  Emech™ Control Systems are recognised as the new industry standard for temperature control.
Meat processors world-wide are now enjoying the benefits of the Emech™ 3 port mixing valve and actuator system.
Many industry applications must meet federal and state agency requirements. These include USDA & FSIS (USA); AQIS (Aust); MAF & NZFSIS (NZ). Specific applications in the meat processing sector include Sterilization, Handwash and Washdown water temperatures, Carcass wash (Beef USA), Tripewash (Beef), Chitterlings (hog) and Casings wash (hog & Lamb). In all applications, temperature control is critical to maintain a high level of production with minimal plant disruption.  The processing of tripe and omasum products from hog and beef industries requires tight operating water temperatures. Most plants experience water pressure instability which results in water temperature fluctuation. This directly affects the yield and quality of tripe and omasum processed. Industry objective: The primary objective for tripe processing is proper cleaning. To produce high quality tripe/omasum it needs to be well washed and refined to produce a clean, fluffy texture. Differing tripe quality and colour are dependent upon different market requirements. This quality can be controlled during the washing and refining process.  Industry Solution: The two main factors in tripe processing is water temperature (washing and refining process) and amount of bleach added (refining process). Emech™ systems assist in both the tripe washer and tripe refining process. It is critical that processing temperature temperatures can be maintained irrespective of water inlet condition variances. Case Study : Excel Corporation, Fort Morgan, CO, USA This site reported water temperature disturbances. This affected both tripe quality and tripe yield. Roger Schreiner Plant Engineer said “Previously we were experiencing problems with water temperature fluctuation. Our engineers were frequently adjusting the tempering valves. We trialled the Emech mixing system to assess the performance offered. Tripe processing was a critical area of our plant. The installation of the Emech system was quick and simple. We can now control our operating temperature to within 0.9ºF and have now increased our yield”.  Water temperature is critical for the effective flushing and processing of both large and small intestines known as Chitterlings: hog products and Casings: hog & lamb. Industry objective:  To produce a high quality casing / chitterling that is well washed from waste proteins and fats, yet retain good structure for further processing ie. Sausage & pepperoni casing. The flushing and cleaning process requires critical water temperature (typically 105ºF/40ºC) to make the proteins and animal fat soluble so allow proper flushing/cleaning. If the water temperature is too hot, then the casings / chitters become “cooked” and the elasticity and structure is lost thus making the product worthless. If the water is too cold, the product is not properly cleaned. Industry Solution: The installation of an Emech™ F3 Mixing system (water mixing) or an Emech™ F5 Mixing system (Steam-water) will provide accurate control in water output temperature irrespective of water or steam pressure variations.   This is an important part of the final stage in meat processing, particularly in large operations. The first stage of the carcass wash system requires a wash cabinet to provide pasteurization water temperature to the carcass surface. The second stage cabinet requires a lower temperature with the inclusion of lactic acid to reduce possible microbiological contamination including E-coli. Industry Objective:  To provide stable water temperature to the carcass wash process. If the surface temperature is too low, there is a risk of microbiological contamination and non-compliance to USDA standards. If the temperature is too high, the carcass surface can become partially cooked, affecting the colour and overall quality. Industry Solution: An Emech™ F3 Mixing system can be installed to the water supply to ensure that a consistent water temperature is maintained.  Sterilization / Pasteurization temperature : Typical 180ºF/82ºC Wash down temperature : Typical 155ºF/55ºC Hand wash temperature : Typical 108ºF/42ºC Industry Objective: Maintain supply temperatures that are enforced by federal and state requirements. Objective 1: Maintain plant supply temperatures close to the required setpoint. Objective 2: Employ “fast start up systems” that achieve setpoint temperature quickly thus reducing water and heating wastage. Industry Solution: Emech have a simple solution to provide continuous water at specific temperatures. The system compensates quickly to water pressure disturbance to produce water temperature within +/- 0.9ºF (0.5ºC). Unlike typical control systems, no pressure reducing valves are required – further reducing plant and maintenance costs.
Case Study: Richmond Corporation, Takapau, New Zealand One of Emech Control first installations into the meat industry was at Richmond Meatworks at Takapau, New Zealand. The plant engineer, Ray Jenkins recalls that his project engineering staff searched for ten years for a workable solution.  They had tried and rejected the costly option of mixing hot and cold water in tanks. “With the new Emech system we've been able to reduce the operating pressure from 2.5 Bar to 1.5 Bar, we've saved energy and we've saved water”, he says. “Most importantly we've removed a possible cause of disruption to the killing chains”. (Refer press release meatworks) Since this installation, other meat processors have discovered the benefits of the Emech system and have eliminated temperature variance. These processors now include Alliance Corporation, Crusader Meats, Affco Meats, Te Kuiti Meats with further installations proceeding during plant shutdowns.  In some processing plants multiple temperatures are required dependent upon the different processes (ie handwash or washdown). Some operating systems do not have the flexibility of multiple temperatures, are nor can this be selected within close proximity to the processing areas. Industry Solution: Emech™ have pioneered a system that can allow for various water temperatures which can be selected in the processing area. Case Study : Alliance Corporation, Pukeuri, New Zealand Efficiency at a large New Zealand meatworks has been enhanced with the installation of innovative water temperature control technology described by the plant engineer as "a huge step forward".  At the Alliance Group's plant at Pukeuri, the technology has impressed engineering manager, Frank Steans, with its simplicity and reliability. “Previous systems didn't work very well”, he says. “There was nothing like Emech's technology on the market”. “At first I was skeptical of the performance claims made by Emech. I thought the specifications were too good to be true. But everything worked perfectly and now I'm very confident in it”, he says. The latest addition (pictured right) is a new remote temperature controller designed to facilitate switching of output temperatures from a single control valve. Located in a supervisor's office 200 feet from the valve, the new controller switches water output temperature from 107°F for handwash to 131°F for washdown on the main slaughter floor. Both temperatures are subject to industry regulations which this system is capable of achieving within ±0.9°F. The ceramic disc valve and remote temperature controller were developed by Emech Control as a custom package for the meat industry. 
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