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The result of empirical data and hands-on experience, the Wrightfield Meat Press is an incredibly efficient and effective machine. The food processing solution can help to maximise both pressing and slicing yields – find out more in the following post.
Better by Design
At Wrightfield, our philosophy is Better by Design. Using this motto as a constant point of reference allows us to continually develop our products and create the most efficient and advanced solutions possible. We not only welcome but encourage feedback from customers, this is a factor that has provided us with a huge amount empirical data relating to the bacon pressing process.
We are aware that it is imperative to maintain structural integrity of bacon throughout the pressing process to avoid product break-up – which can occur when the product is very cold. The Wrightfield Meat Presser has a unique additional control mechanism in order to negate such an eventuality from taking place – allowing us to bring home the bacon in one piece.
This function, for which a patent is pending, helps to maximise both pressing and slicing yields.
Our end goal is always to help a customer to maximise productivity and, ultimately, profitability.
For this reason, we provide tailored solutions, ensuring that a customer receives a solution that is honed to their specific requirements.
The Wrightfield Meat Press can claim the lowest carbon footprint of any comparable system.
It features a low 7.5 kW hydraulic power pack and an integral oil radiator, coupled with a low energy immersion heater, to ensure optimum oil viscosity and excellent energy efficiency.