Partnership brings German-engineered food presses, moulds, vacuum processing and ergonomic handling systems to food manufacturers across the UK and Ireland
Interfood Technology has announced a new partnership with German food processing equipment specialist Eberhardt GmbH, expanding the range of production solutions available to food manufacturers across the UK and Ireland.
The partnership will see Interfood supply and support Eberhardt’s Air Max Food Press, specialist food moulds, Food Finisher, Ergolift and TT Bastard 160. The range addresses common production challenges including inconsistent product shape, raw material losses, lengthy processing times, restricted capacity and repetitive manual handling.
Eberhardt has more than 60 years of experience in stainless steel manufacturing and has developed food processing machinery for meat, sausage, fish, cheese and plant-based production. Its equipment combines German engineering with a practical understanding of the demands placed on production teams, from achieving repeatable product dimensions to maintaining hygiene and making efficient use of labour, energy and factory space.
Sam Crooks, Divisional Manager at Interfood Technology, said: “Eberhardt’s equipment addresses several of the challenges food processors discuss with us regularly. Whether the priority is improving yield, reducing processing time, creating a more consistent product or making loading safer for operators, the range offers practical solutions that can deliver a clear difference on the factory floor.
“The partnership also adds another strong area of expertise to Interfood’s portfolio. We can now support customers through pressing and shaping, mixing and marinating, as well as the handling processes around the equipment.”
Consistent shaping with the Air Max Food Press
The Eberhardt Air Max Food Press uses pneumatic pressure control to create consistently shaped meat, fish, cheese and plant-based products. It can be used during cooking, smoking and drying, helping products retain the dimensions required for subsequent slicing and packaging.
A wide selection of Eberhardt moulds is available for products such as cooked ham, raw ham and sausage. Standard and customised shapes can be selected to suit the required product and pack dimensions. By producing a level and repeatable shape, the press and mould combination can help processors reduce cutting losses, improve raw material utilisation and achieve a more consistent presentation in the finished pack.
Continuous mixing and tumbling with the TT Bastard 160
The TT Bastard 160 provides a different approach to conventional meat mixing and tumbling. Designed for continuous processing, the compact machine is suitable for pork, turkey, chicken and fish products.
The TT Bastard 160 can deliver up to nine times the power of a regular tumbler. This supports shorter processing times, stronger protein binding and high output without requiring a separate cooling process. The machine occupies a footprint of 2.4 m², can accommodate different batch sizes and is designed for straightforward disassembly and cleaning.
Optional product pre-mixing and column-loading systems can be added to further improve production flow and reduce manual handling.
Safer handling with the Ergolift
The Ergolift is a semi-automatic industrial lifting platform developed for food processing environments. Press carts, cooking racks, boxes and containers can be rolled onto the platform at ground level before being raised automatically to a preset working height.
This reduces the need for repeated lifting, bending and manual repositioning during loading and unloading. Adjustable height settings allow the Ergolift to work alongside different food processing equipment, while two-hand operation and a secure cleaning mode support safe use and maintenance.
Vacuum processing with the Food Finisher
The Eberhardt Food Finisher is designed for the even salting, marinating and mixing of pork, beef, poultry, plant-based products and salads. Its permanent vacuum process supports spice absorption, moisture retention, tenderness and consistent flavour distribution.
Interchangeable 500 litre containers can be filled to as much as 85%, while the open system allows processors to accommodate different products and batch requirements. The Food Finisher occupies a base area of 4.2 m² and can also process smaller batches, giving manufacturers flexibility when managing changing recipes, order volumes or production schedules.
Eberhardt reports that the permanent vacuum process can halve salting times and double capacity in suitable applications compared with conventional systems. Exact results will depend on the product, recipe and wider production process.
For further information about Eberhardt food processing equipment or to discuss a specific application, visit www.interfoodtechnology.com or contact Interfood Technology on 01844 217676.
