Texas BBQ Foods makes a range of Texas-inspired smoked beef brisket, pork belly, cheeses and butter along with rubs and sauces at a new facility in the Taranaki Region of New Zealand’s North Island.
The family owned and operated company follows the traditional Texas BBQ style of preparing meat, which has its beginnings in the European meat-smoking traditions originally brought to Texas by German and Czech settlers in the mid-19th century.
Using premium New Zealand-grown beef and pork, a rub is first applied to the meat before it is smoked in one of the plant’s four smokers using mesquite-chips.
Once the meat is cooked it goes into a blast chiller, before it is sliced, vacuum packed and chilled, ready to be despatched and enjoyed.
The vacuum packing process is an important stage in ensuring the products retain their integrity, with consumers able to enjoy the meats, cheeses and butters days or even weeks later.
In developing the manufacturing plant, it was clear that a reliable supply of compressed air would be critical to the operation.
Compressed air is required across the facility for various purposes including powering the thermoformer packing machine. This automated machine places the finished meats into trays before a vacuum seals the packets.
A reliable supply of clean air was therefore critical and a major factor in selecting a compressed air solution, according to Texas BBQ Foods director Ash Peters.
“We also wanted it to be easy and low maintenance, quiet in operation and a nice tidy unit that would be simple to install.”
The company chose a Kaeser Aircenter 6, which it sourced from a local authorised Kaeser partner Pace Power & Air.
After reviewing the requirements Pace Power & Air recommended and installed a Kaeser Aircenter 6, a food grade lubricant and two Kaeser F6 filters; one KE and one KA.
The Aircentre six has been designed as a complete and compact turnkey system as it includes a rotary screw compressor, an energy efficient refrigeration dryer and an air receiver.