Having already received the prestigious industry ‘FT AWARD’ for its VF 800 vacuum filler at ANUGA FoodTec 2016, Handtmann Maschinenfabrik also managed to win over the panel of experts, consisting of representatives from science, editorial staff and publishers from trade journals such as “FLEISCHEREI TECHNIK” and “FLEISCHER-HANDWERK”, with its GS 300 collating system in the ‘Automation’ category.

10 Prize winners in nine categories received this award for their pioneering developments in meat processing in due consideration of criteria such as quality enhancement, cost reduction, sustainability and effective process design. The award winners came from equipment and supply industries, as well as service companies whose developments have yielded a sustainable advantage for production processes in sausage production and meat processing Enterprises.

The GS 300 collating system lends itself to depositing fresh sausages into trays automatically and is a good example of modern cross-industry technology and smart linking of processes. The system is a complete solution for the automatic collating and depositing of fresh sausages in natural, collagen or alginate casing at high production rates, replacing manual work processes. GS 300’s modular design is versatile and provides the customer with a varied product portfolio from just one system, avoiding extra costs from purchasing additional systems. It guarantees high quality products over time, contributes to sustainability by avoiding unnecessary packaging waste, and it can also be managed, controlled and optimised with HCU Software.

As well as the FT AWARD, ANUGA FoodTec 2018 saw Handtmann Maschinenfabrik win Gold in the International FoodTec Award by DLG. The award was given for their innovative "Forming System" project. A report on this can be found in the next issue of the ‘together’ employee Magazine.

Author: Peter Willburger

On Saturday, 24 February 2018 at 5:30am, we set off from the Handtmann Maschinenfabrik car park aboard three coaches. As is tradition, we made a stop for breakfast at Rosenberger rest stop. There we enjoyed pretzels and delicious Pfefferbeißer sausages prepared by our very-own Handtmann Maschinenfabrik technicians.  – Thank you, the sausages were delicious!

Later, everyone got their lift passes and made their way to the slopes. There were over 300km of pistes for us to try, and the weather was perfect – clear sunny skies all day! A group lunch was organised at ‘Gampenbar-Himmeleck’ restaurant for anyone that wanted to join. The sun terrace was particularly inviting, both for eating lunch and the superb panoramic views surrounding us.

Next, it’s time for some Après-Ski

Many of the group caught the “early coach” home, which was scheduled to leave at 4:15pm. The rest of the group met for some après-ski at nearby bars ‘Mooser-Wirt’ and ‘Crazy Känguruh’, celebrating a brilliant day of skiing. The last bus set off back home at 7:15pm.

Our conclusion from this year’s ski trip: Another successful staff day out, with everything you would expect from a perfect day of skiing. On behalf of everyone who joined, we would like to send a big thank you to management for their generous support in financing the trip again this year.

Hopefully we'll see you all again next year.

Best regards, Yvonne, Tobias, Julian and Marion (Team of Organisers)