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The Townsend QX Coextrusion is an automated process that simultaneously extrudes a continuous flow of meat batter and a thin outside layer of gel, making the casing as the sausage is produced |
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Meat Harvesting is one of Townsend's advanced technologies. It comprises a group of machines that allow processors to recover tissue left on the bone following manual deboning. The result of this recovery is well-structured, high-quality meat and protein that makes a major contribution to processor profitability. |
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Townsend invented the automated skinning machine in 1946. Many have tried to duplicate its success, but Townsend remains the leader through technological advancements that keep us on the "Cutting Edge". |
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At Townsend, nothing remains the same very long. That is particularly true for the injector market. First came the low-pressure injector, with small-diameter hypodermic-style needles. Evolution took us to the 1450 Injector, an industry standard. The introduction of the PI Series of injectors has continued Townsend's tradition of innovative, reliable injecting solutions. |
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Leave it to Townsend to come up with the first real trimming breakthough in many years! Light sensor probe technology boosts yields by at least 0.1 percent back-to-carcass weight and reduces blade costs by up to 75 percent. |
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The logical extension of high-speed linking technology is high volume loading, with special attention given to product integrity, product dimension, sanitation and user friendly operation. The Townsend solution is both innovative and remarkable--a loader that fulfills the need for speed and then some, while it closes the gap between processor and customer. |
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The Automatic Sausage Linker may have been one of Ray Townsend’s most significant inventions. Over the years, they have become more and more sophisticated, and their success has spawned a market for peripheral equipment like peelers, stuffers, link separators and liquid smoke applicators. |
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