Success Story: Sorger

Success Story: Sorger

"The Handtmann line needs to be up and running all the time, otherwise we get complaints from the operating staff right away, because they don’t want to work with any other system.”

The Handtmann line needs to be up and running all the time, otherwise we get complaints from the operating staff right away, because they don’t want to work with any other system.

Peter Kroyß (Head of Production/Product Development)

Landjäger like in the old days

The slogan “Landjäger like in the old days” sums up the recipe forsuccess of the  salami and raw sausage specialist from Styria in Austria:original recipes  for high-quality traditional products produced usingthe latest  production technology. The annual DLG awards that Sorgerwins for many different products, most recently in 2019, are ampleproof of the fact that this fruitful symbiosis is crowned with success.Sorger GmbH has been synonymous with traditional products of premium quality for more than 100 years. In addition to many years of experienceand traditional recipes, the Styrian family business also relies on stateof-the-art technology. Movingwith the time and developing further.Getting a little bit better every day. Handtmann is one of the partnerthat accompanies the Frauental family business on its journey between tradition and modernity.


Handtmann system technology well represented in production

Production organised around production manager Peter Kroyß involvesHandtmann machines  and system solutions as well as the digital HCUproduction networking  solution. Both, Handtmann vacuum fillers
for portioned products in combination with clippers and the latestConProLink technology are  used for the production of Salanetti, apopular salami  snack. Apart from their high portioning accuracy andreliability, the machines are also valued for their flexibility, becauseSorger’s product  range is exceptionally extensive, including salami,coated salami, raw  sausages, cooked sausage, pork sausage or curedsausage. Once  the production of Landjäger is complete, a hanging unitis attached to the  linking line and sausage production can start – as easy as that.

Working with this line is considerably more pleasant than before. Despite higher output, production runs smoother and thus with less strain on the staff.

Peter Kroyß (Head of Production/Product Development)

Anno dazumal – Landjägerproduktion vollautomatisiert

Wie alte Traditionsrezepte in vollautomatischer Produktion wie handgemacht aussehend und schmeckend gelingen, beweist das modulareHandtmann Gruppier-System. Bestehend aus einem VF 838 S
Vakuumfüller, einer PVLS 143 Abdreh- und Schneidelinie und dem GS 301 Gruppier-System, erfolgt die Produktion vom Portionierprozessbis zum vorbereitenden Gruppieren für die Weiterverarbeitung in Pressen, vollautomatisch.

Höherer Output bei weniger Stress für Bediener

Das Bedienpersonal bei Sorger schwört auf das Handtmann System. Die vormals stressigen Produktionsabläufe, wie Sortieren und Gruppen durch die Mitarbeiter, konnten vollständig ersetzt werden. Heute wird mit weniger Bedienpersonal trotzdem eine um bis zu 15% höhere Produktionsleistung erreicht – mit weniger Stress und ruhigen Produktionsabläufen.

Very fine adjustment of production data makes the difference

As the head of product innovation, Peter Kroyß sees major advantagesabove all in the  adjustment of the line. He also greatly values the continuous process
with less manpower required, but of course also the increase in output.

It is the very fine adjustment of product data, such as shape and end of the product, that makes the production of our quality products possible after all.

Peter Kroyß (Head of Production/Product Development)

Anno dazumal® Landjäger

Anno dazumal® Landjäger are produced, just like in the old times, from
high-quality pork and selected spices. Thanks to a special maturing
process and lots of intuition, additives such as lactose, flavour enhancers
and colourants can be completely dispensed with. The Anno dazumal®
Landjäger are produced, so to speak, just like in grandfather’s time, yet
with the know-how and maturing technology of today. The Landjäger
lose approx. 40 % of their gross weight during the maturing period.
154 g of pork are used to produce 100 g of Anno dazumal® Landjäger.
They are smoked, air-dried and packed under a protective atmosphere
in aroma protection packaging.