MEETING POINTMEETING POINTI S S U E 47 | 2 017

EN

CUSTOMER REPORT

Westphalian Raw Sausage Producer Has Long

Bet on Vegetarian Products > Pages 2–3

TECHNOLOGY

Shock Cooling for Heat-Treated Goods

> Page 4

KNOW-HOW

CO2 – Schröter Has Used the Refrigerant of the

Future for Years > Page 5

Meat Companies Benefiting from Vegetarian Trend WINDAU GMBH & CO. KG SEES GROWTH WITH ITS MEAT-FREE PRODUCT RANGE

2 | Customer Report

A WIDE RANGE OF DELICIOUS SAUSAGES – BUT WITHOUT ANY MEATSuccess with vegetarian and vegan products

Windau uses CLIMAjet system from Schröter both

for its meat production as well as its meat-free line.

Windau GmbH & Co. KG has been internationally

known for its traditional Westphalian sausage and

ham specialties for over 40 years. But the raw sau-

sage manufacturer from Harsewinkel, who relies on

Schröter’s tried-and-tested systems for its produc-

tion, recognized a trend early on – the meat-free diet

boom. As a result, back in 2014, the family-run com-

pany expanded its range to include vegetarian and

vegan products.

In Germany, there are nearly eight million vegetarians*,

nearly one million vegans*, and about 9.6 million flexi-

tarians** – and these numbers continue to grow. Many

of them enjoy the taste of sausage and don’t want to

give it up. Windau recognized this business segment’s

potential and was one of the first meat-processing

companies to introduce a vegetarian salami. Now the

Westphalian company has produced and sold meat-free

products for nearly ten years.

Its success story began back in 1976, when Clemens

Hilker founded the small business. The initial staff of

16 employees has now grown to nearly 250, and the

production area has expanded from 1,200 to 22,000

square meters. Every day, 120 different products leave

the production facility – from raw sausage to cooked

sausage and ham to convenience products. Windau

doesn’t only have extremely high standards when it

comes to raw goods and recipes – needs-based, opti-

mal, and economical processing in its production lines

is also a top priority. To meet these demands, Windau

also counts on outstanding quality when it comes to

the production systems it uses. Because of these high

standards, Schröter has supported the company with

its raw sausage production right from the beginning.

A Clean Affair

Windau uses a staggered production schedule to man-

ufacture its vegetarian and vegan products. This means

that they use the systems for meat production to pro-

duce the meat-free line of products during the next

shift. In this context, a thorough cleaning and meticu-

lous cleanliness are of utmost importance. Ongoing,

rigorous inspections prevent residues, and laboratory

samples using smear tests ensure that meat contami-

nation is not possible. This is how the company can ef-

fectively split up its production processes.

Successful Development

“In 2014, the market wasn’t yet receptive to meat-free

products like this,” says Michael Kleine-Tebbe, head

of research and development, looking back to the begin-

nings. “But now both discounters and retailers have

opened up and added these products to their selection.”

It’s no wonder either, since over time taste, appearance,

and texture of these products has improved significant-

ly. And the numbers speak for themselves – at Windau,

this segment has now grown to six percent of total reve-

nue, with 60 percent of this total stemming from vege-

tarian and 40 percent from vegan products. As a result,

the company’s focus has moved toward vegan products.

“We embraced this innovative trend early on and ex-

panded this segment. Today we can say that our vegan

and vegetarian products add to the revenue generated

by our meat products. These products are not pur-

chased as a substitute for meat products,” emphasizes

CEO Uwe de Weerd, explaining the reason as follows:

“These products primarily appeal to a younger clientele

that did not purchase any of our meat products be-

fore.” Vegan and vegetarian products are mostly a na-

tional issue, however. Windau sells approximately 98

percent of these products in Germany, with only two

percent being exported, mostly to Scandinavian coun-

tries. But one thing is certain: vegan and vegetarian

products are here to stay and are extremely popular on

the meal plans at schools, day-care centers, and hospi-

tals. This is a market with good prospects for the fu-

ture, and one that Schröter clearly has its sights set on.

As such, with its flexible production systems, the

equipment manufacturer from East Westphalia is also

focusing on this promising segment.

Windau GmbH & Co. KG, known for its Westphalian sausage and ham specialties,

has also offered vegetarian and vegan products since 2014.

Customer Report | 3

Juicy Vegan

Veggie Burger

Ingredients

200 g ground unripe spelt, 40 g sunflower seeds,

100 g oats, 3 cloves garlic, 4 tsp. vegetable broth, 2 onions,

1 tsp. salt, 2 tsp. curry powder, 2 tbsp. tomato paste, 1 bunch chives,

Also

4 burger buns, 4 tomatoes, 3 pickles, 2 tsp. sweet chili sauce,

1 tsp. ketchup, 1 tsp. mustard

Instructions

Add the spelt grain, sunflower seeds, oats, garlic, and vegetable broth to a pot and

cover with water. Mix thoroughly and bring to a boil. Remove from the stove and al-

low to soak for ten minutes. Cut the onions and mix well with the curry, salt, chives,

and tomato paste. If the mixture is too sticky, add some flour. Form the dough into

flat patties, add to a frying pan with some oil, and brown well on both sides. Slice

the pickles and tomatoes. Cut open the burger buns and first add the veggie burgers,

then top with pickles and tomato. Add the sauce and the top of the bun.

Source: http://www.chefkoch.de/rezepte/3003291453207385/

Saftiger-veganer-Gemueseburger.html

Windau’s Meat-Free

Product Range

Delicious enjoyment without any meat – that is

the slogan for vegetarian and vegan products at

Windau. The company has offered a wide range of

different meat-free products since 2014, which

includes everything from vegetarian salami to

vegan liverwurst and teewurst to vegetarian and

vegan ham sausage and pulled pork. Customers

can select from three different types of vegetarian

salami that are rich in protein and high-quality

rapeseed oil, without any added flavor enhancers.

The company’s vegan liverwurst and teewurst are

also produced with high-quality vegetable protein.

All of the aforementioned products are gluten-

free. The product range also includes vegan

pulled pork in three delicious recipes: Classic,

BBQ, and Gyros Style.

BACKGROUND INFORMATION

* Source: German Vegetarian Alliance (VEBU), January 2015

** Source: Study by the Universities of Göttingen and

Hohenheim, 2014, (a flexitarian diet is one that is

plant-based with the occasional inclusion of meat)

Residue-Free Cleaning

If a company produces traditional and meat-free

products using the same, an extremely thorough

cleaning is an absolute must. With Schröter systems, a

programmed control unit helps clean them consistent-

ly well and as quickly as possible – using the least

amount of chemicals and water as possible. The auto-

matic cleaning device operates using a booster pump

and can be used for more than one production system.

The process visualization software documents every

cleaning with the same level of precision as it does the

production processes. As a result, system operators

can always see when the system was cleaned. With

its automated cleaning system, Schröter makes the

production process safer and ensures that resources

are used in an ideal manner.

Flexible systems for efficient production.

4 | Technology

Heat-treated food products are vulnerable. To prevent

the growth of microorganisms, such as when produ-

cing cured pork, a rapid and controlled cooling is

critical. With ARCTICjet cold air systems from

Schröter, not only can you precool your goods, but

they also help to systematically achieve low core

temperatures during the intensive chilling process.

All of the cold-air systems stand out thanks to extreme-

ly high air output and the resulting outstanding cooling

effect. As such, they not only reduce production times

and improve product shelf life, but also guarantee ab-

solute hygiene.

Cured Pork –

a Sensitive Product

The production of raw cured pork has a higher danger

of microbial spoilage than thoroughly heated products.

Usually, cured pork reaches a core temperature of be-

tween 45 and 50°C toward the end of the hot-smoking

process. To achieve that typical shine on the surface of

the product, the hot-smoked pork is slowly cooled

down in a cold room. The problem is that this tempera-

ture range represents the ideal temperature for many

microorganisms. This means it’s important to pass

through the temperature range at which bacteria

grows the fastest in as little time as possible. This can

be achieved by intensively chilling the goods using an

ARCTICjet system.

Faster Cooling –

Numerous Advantages

Continuously variable air circulation and systematic

temperature and moisture pulse contact control offer

many benefits: on the one hand, you can still achieve

that surface shine, and on the other hand, after inten-

sive chilling, the goods exhibit an extremely low tem-

perature and a dry surface, and as such, are immedi-

ately ready for packaging. On top of that, you can ex-

pect to save a considerable amount of time compared

to standard cooling in a cold store.

Through the use of semicontinuous systems, the

SEMIjets, you have the ability to transport your prod-

CHILLING WELL IS HALF THE BATTLEReducing microbial spoilage

ucts from the hot-smoking system to the intensively

chilling system via an automated conveyor system.

An additional benefit of this production line is the

separation of the production and packaging areas

(black/white). This prevents production employees

from coming into contact with the cooled goods,

which in turn prevents the goods from being exposed

to further microbes. Last but not least, cleaning the

cooling system is another key factor in ensuring the

production process is safe. With Schröter cooling sys-

tems, this is taken care of by a steam sanitizing unit

in conjunction with an integrated cleaning system –

meaning the cooling process is twice as safe.

ARCTICjet cold air systems not only precool sensitive goods, but also help quickly and systematically achieve low core temperatures during the shock-cooling process.

This results in shorter production times, improved product shelf life, and absolute hygiene.

KNOW-HOW | 5

> Carbon dioxide (R744) is currently experiencing

a refrigeration renaissance

> CO2 was one of the most important refrigerants

between 1870 and 1930

> Serious accidents accelerated the development

of HCFC refrigerants, which forced CO2 almost

completely off the market

> As a natural substance, it is found in abundant

quantities in the atmosphere

BACKGROUND INFORMATION ABOUT CARBON DIOXIDE

> The number of CO2-powered cooling installations has

steadily increased since the F-gas regulation has come

into effect

> CO2 is environmentally friendly, since it has no

ozone depletion potential (ODP=0) and negligible

global warming potential (GWP=1)

> It is also affordable, readily available, and does not

require any recycling measures

In order to curb the growth of the hole in the ozone

layer, in 1987 the international community signed

the Montreal Protocol, which set forth the phase-

out of chlorinated refrigerants. Substitutes like the

chlorine-free refrigerants FC and HFC were developed,

however these substances contribute to climate

change. Which means it’s time for natural refrige-

rants like CO2 to make a comeback. For more than

ten years, Schröter has supplied systems with air

coolers that are powered by CO2. Considered exotic

in the early days, the number of installations – and

as a result, customers’ need for advice – is increasing

continuously.

In early 2015, the more stringent F-gas regulation came

into effect in the EU, with the goal of further cutting

emissions. It sets forth the gradual phase-out of FC

and HFC refrigerants and is designed to create incentives

to use natural refrigerants like CO2, ammonia gas, and

propane.

When used as a refrigerant, CO2 stands out thanks to

an extremely high volumetric refrigeration capacity.

Smaller compressors, pipe cross sections, and heat

exchangers mean the system has a lower filling volume.

Further benefits include excellent thermal conductivity,

negligible effects on refrigerating performance in the

event of pressure changes, and efficient compression.

Furthermore, liquid carbon dioxide exhibits low

viscosity, which has a positive effect on refrigeration

CARBON DIOXIDE – A REFRIGERANT WITH A BRIGHT FUTUREA nonflammable, colorless, and, at low concentration, nontoxic substitute

The technical, energetic, and safety-related advantages

over other natural refrigerants is causing the number of

cooling systems that use carbon dioxide to continuously

increase. A blanket statement about costs cannot be

made, however, since specific factors such as system

size, system type, and temperature conditions can have

a major impact. From an environmental perspective, CO2

is a refrigerant with a bright future. And the successful

implementation of numerous projects with carbon diox-

ide as the refrigerant proves that Schröter can also offer

system operators comprehensive advice with future-pro-

of expertise in this field.

pumps’ energy consumption, particularly over longer

piping distances.

As a result of CO2’s critical point of 7.38 MPa and approx.

31°C, cooling systems need to be operated at extremely

high pressure (up to 15 MPa). If CO2 vaporizes at, for

example –5°C, the corresponding pressure is equal to

2.95 MPa. In comparison, the value for ammonia gas lies

at 0.255 MPa. Another negative consequence of these

unfavorable thermodynamic properties is system com-

plexity – particularly at condensation temperatures

above 25°C. Furthermore, the physical properties result

in high compressor discharge temperatures, which lead

to an increased load on the oil and system components.

A Wide Variety of

Possible Applications

In the cascade systems of industrial refrigeration units,

CO2 is used as a secondary medium, for example. This

results in a significant reduction in the fill volume of

legally mandated natural – and yet toxic and/or flam-

mable – refrigerants, like ammonia or propane. Additio-

nal potential applications include single-stage cooling

processes, both with flooded and “dry” evaporators.

Transitioning existing refrigeration systems entails

a complete rebuild after conducting a thorough cost

analysis.

REFRIGERANT COMPARISON:ENVIRONMENTAL EFFECTS UPON RELEASE.

PRODUCT ODP (R-11 = 1) GWP (CO2 = 1)

R-12 1 10 900

R-22 0,055 1 810

R-134a 0 1 430

R-404A 0 3 922

R-717 (Ammonia, NH3) 0 0

R-744 (Carbon dioxide, CO2) 0 1

73,8 barp

1,013 bar

5,2 bar

194,7 K(-78,5°C)

216,6 (-56,6°C)

304,1 K(-31,0°C)T

Pt

Pc

CO2 (I)

CO2 (sc)

CO2 (s)

CO2 (g)

Carbon dioxide phase diagram (not to scale) /

Source: Wikipedia

Comparison of different refrigerants’ effects on the

environment / Source: Westphalia, natural refrigerant

PUBLISHING INFORMATION Publisher Schröter Technologie GmbH & Co. KG, 33826 Borgholzhausen, Klaus Schröter, info@schroeter-technologie.de | www.schroeter-technologie.de

Concept, Layout, and Editorial STEUER Marketing und Kommunikation GmbH, www.agentur-steuer.de | Head of Editorial ED Presse & Public Relations, Spenge

Image Credits Archiv Schröter, Archiv Windau, Alexander Haselhoff, Jörg Hofmeyer, Klaus Schröter

MEET SCHRÖTER’S IT DEPARTMENTA small team manages the company’s entire IT infrastructure

Information technology is the foundation of many

business processes. The IT department optimizes

IT processes across the company, tailors solutions to

the end user, and ensures that day-to-day work can

be completed without any issues. At Schröter, this is

taken care of by a two-man team: Dirk Otten and

Kevin Westphal manage location-redundant server

systems including the entire hardware and software

applications, and guarantee the daily availability

of approximately 130 workstations.

Maximum Flexibility

Dirk Otten, who has now worked for Schröter for over

25 years, heads up the entire IT department. He takes

care of invoicing, inventory valuation including post-

calculation, and is also responsible for the entire infor-

mation-technology infrastructure including IT invest-

ments. Furthermore, he is also the project manager

for the implementation of a new, company-wide

ERP system solution with the software developer

ProAlpha. He is assisted by Kevin Westphal, who, after

completing a vocational training program at Schröter

in the field of information and telecommunications

systems, now provides comprehensive support for

the IT infrastructure.

The team from the IT department (from left to right): Dirk Otten and Kevin Westphal.

Vegetarian and vegan food products appeal to a grow-

ing number of consumers in Germany – the market is

booming with no end in sight, as the results of the

“Industry Report on Vegetarianism & Veganism:

Fad or Long-Term Growth Momentum?” (Branchen-

report Vegetarisch & Vegan: Modeerscheinung oder

nachhaltiger Wachstumsimpuls?) by the IFH Cologne

show. Particularly the three top-selling product catego-

ries – vegetarian and vegan meat and milk alternatives,

breakfast with vegetable-based spreads, and breakfast

cereals – saw a significant increase in sales revenue

over the previous five years. Meat-free meals and

products not only appeal to consumers that eat a

strictly vegetarian or vegan diet, but are also increas-

ingly popular with consumers that don’t want to eat

meat every day. This includes flexitarians, who eat

mostly a plant-based diet (but occasionally eat meat),

pescetarians, who do not eat meat but do eat fish,

and consumers that make a conscious effort to eat

a healthy diet and live a healthy lifestyle.

Source: https://www.ifhkoeln.de/pressemitteilungen/

details/vegan-boom-kernmarkt-der-vegetarischen-und-

veganen-lebensmittel-waechst-auf-454-millionen-euro/

REMAINS TRENDYCore market of vegetarian and vegan food products growing

EATING HEALTHY

IT TechnologyPurchasing Department