More Efficient Bacon Production with Eberhardt Presses
Bacon production is one of the most demanding stages in meat processing, combining mechanical processing, thermal treatment, and smoking. The traditional production method, although widely used, presents significant challenges affecting both product quality and process efficiency.
The problem with the conventional bacon production method
The most common process starts with placing pork belly pieces and trimmings into closed metal moulds, where thermal processing—boiling—takes place without smoking. The product is then removed from the moulds and transferred onto rack trolleys for smoking.
This method is not only time-consuming but also presents serious microbiological disadvantages. Unmoulding and transferring “naked” bacon exposes it to the environment, increasing contamination risk. Additionally, smoking without protection results in significant moisture loss, reducing yield and affecting texture.
Moreover, the product’s shape can be compromised by the double handling, with perimeter deformations and surface cracking lowering its visual and commercial value, especially when sliced for retail.
The Eberhardt solution: two-in-one smoking moulds
German company Eberhardt, with extensive experience in designing and manufacturing meat processing machinery, offers an innovative solution: perforated smoking moulds with special smoke-permeable paper.
These moulds enable bacon to undergo thermal processing and smoking in a single stage. The product is placed directly into the special perforated moulds, lined with paper designed to retain moisture while allowing smoke penetration.
This combined process replaces the two-step method (boiling then smoking) with a single integrated procedure, keeping the product protected throughout and delivering:
Significant production time savings
Minimal moisture loss for higher yield
Protection from microbiological risks by avoiding environmental exposure
Uniform, stable shape ideal for slicing
The perforated mould-and-paper system also ensures easy unmoulding and cleaning, making it highly user-friendly for production staff.
This solution is ideal for medium and large meat processors (over 300 kg of bacon per batch) aiming to produce high-quality bacon with consistent shape and texture while reducing production time and improving food safety. It is especially beneficial for companies producing under private label contracts, as the final product is more commercially appealing and has higher yield.
Switching from the traditional two-stage bacon process to Eberhardt’s combined processing method is not just a technical upgrade—it is a strategic investment in product quality, safety, and production efficiency.
At Ermes Ltd, the official Eberhardt representative in Greece, we are ready to present the solution in detail and help you integrate this technology into your production.
