Breakthrough Process Gives NZ Lamb French Touch
19 August 2008
Breakthrough Process Gives Iconic NZ Lamb French Treatment
Enjoying a prime New Zealand rack of lamb produced with an environmental conscience couldn’t be better. Thanks to the ingenuity of two Hawke’s Bay companies, water and electricity consumption has been slashed by up to 35% and 60% respectively compared to other methods of producing the iconic cut known as the French rack.
Electrical Process Development Ltd (EPD) and Wassco Engineering have developed the WFR2 vertical Frencher. The WFR2 uses extremely high pressure water jets to cut waste off the bones to produce picture perfect presentation every time.
Precise Variable Speed Drive (VSD) pump and valve control eliminates waste water when the WFR2 is idling, delivering only the power necessary to cut for the specified time period.
The WFR2 outputs up to 18 cuts per minute with as little as 4 litres of water and 4kW of electricity according to EPD’s Bruce Bennett. Earlier versions required up to 60 litres of water per minute and consumed up to 30kWh says Mr. Bennett.
Wassco Engineering’s Gary Neal says the WFR2 meets industry’s need to reduce clean water usage and electricity demand while still producing a superior quality product. The WFR2 is able to be retrofitted.
An additional benefit of the WFR2 VSD control is operator safety. High pressure water jets pose a danger to wandering fingers! The WFR2 switches to low speed and a water saver valve cuts off supply to the Frencher unit between cuts eliminating the risk of operator harm.
EPD and Wassco are extremely pleased with the results of the WFR2 other meat cuts such as pork and veal. With several new units recently installed in New Zealand plants and numerous retro-fits programmed both domestically and internationally, the WFR2 is fast becoming the industry standard.