Our production Plan.
Our latest production plant, located in Belgium is open since 2008, meets the requirements of BRC and HACCP standards, ensuring a high quality production and traceability of our products.
Our production stages :
All raw materials are mixed in a cutter.
A batch number is given on the mix.
Advantage: we can make smaller batches up to 100kg.
The mix is filled in a special cooking casing and hang up on bars.
Several diameters are possible: 19mm – 25mm – 38mm – 45mm – 51mm – 78mm – 88mm – 105mm.
Temperature production Room: +8°C.
The filled casings are cooked and pasteurized in the cooking units during several hours. The cooking process, pH-value, temperature, etc. is saved via our data center.
The cooked casings are fast- cooled down in the cold storage till +0°C.
Temperature high care slicing room: +6°C.
The chilled casings are sliced in deli-slices on a Weber slicer. Other machines slice our burgers, cubes, strips, etc.
The packing machine makes trays of a flat plastic film sealed with a top film. The Multivac robot fill each tray with the sliced delicacies. Then it is all packed with protective atmosphere or vacuum.
The transparent packaging is automatically labelled with a sticker on the top and backside. Then it goes thru the metal detector.
The vegetarian delicacies are packed in a carton other box with label and piled on a euro pallet, ready for transportation.
Every day transport companies pick up the order to dispatch them to our clients.
Temperature expedition room: +2°C
LINCK SARL6 rue Imberty,MC 98000 Monaco
Phone : +377 97 70 69 24
Fax : +377 97 70 51 47
Email : firstname.lastname@example.org
Skype : linckfitfood
N° RCI : 98S3549
N° TVA intracom: FR 94000069350