English Chilean

Moulin de la Marche has installed a Scraping Machine that enables them to extract a higher quantity of scraped meat from each salmon backbone while improving productivity and ergonomics for the workforce. 

 

The Moulin de la Marche factory, originally established in 1986 within the prepared and frozen food sector, specializes in the production of prepared fish products.

The challenge

In 2022, Moulin de la Marche faced an unprecedented increase in the prices of raw materials, energy, and packaging, which had a significant impact on their economic performance. As a result, they looked for solutions to better valorize their co-products to partially offset the above-mentioned cost increases.

This led Moulin de la Marche to launch a project called VALOCOP in 2023, aimed at improving the valorization of co-products, particularly for human consumption.

By studying the markets and potential outlets, scraped meat proved to be a strong lever for valorization. The initial assessment highlighted a real potential for valorizing the material obtained from the central bones.

The solution

Moulin de la Marche carried out research and tests on equipment and processes capable of extracting this material from the bones.

Initially, they tested separators (belt and screw types), but the resulting product was smooth and unstructured. It was pulp, which is not as highly valued as meat.

Uni-Food Technic was the only supplier able to offer equipment capable of scraping the bones coming from the filleting machine and producing a product that can be classified as meat.

“Uni-Food Technic listened carefully to our needs and made constructive proposals to implement the necessary modifications following the compliance report issued by Apave. The non-conformities were therefore resolved.

 

Uni-Food Technic also showed a willingness to further develop the machine to improve material yield and reduce the physical strain associated with handling the protective cover. Throughout the entire commissioning period, they remained available to communicate with us and respond to our requests.

 

A true “win–win” collaboration focused on continuous improvement, we could say.

 

Similarly, our exchanges with the French distributor Varlet were also very positive.” 

 

- Moulin de la Marche

 

The result

Thanks to the Scraping Machine, Moulin de la Marche is now able to extract more scraped meat on a daily basis than in the past when scraping was done manually, while using fewer labor resources. Ergonomics have improved, and physical strain at the workstation has therefore been reduced.

Productivity is higher with the Scraping Machine. Overall, the scraper makes it possible to process a larger volume of bones and therefore obtain a greater quantity of meat.

There is better control over productivity with the machine, which is equipped with a counter, unlike manual scraping.

All included – machine feeding, scraping, and meat sorting – Moulin de la Marche can obtain between 8 and 10 kg of meat per hour.

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