ergonomic risks

Ergonomic Risks in Poultry Deboning

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A standard poultry deboning operation includes six main tasks – each with it’s own ergonomic and safety risks. While ergonomic risks exist in any processing operation, due to the constant and repetitive motions involved in manning processing work stations, poultry deboning has a number of safety risks as well – from the use of knives, trimmers, and pullers.

Knowing the typical ergonomic risks associated with a poultry deboning line can better prepare you to invest in equipment and proper training to lower those risks and keep your employees safe. Here are just some of the ergonomic risks listed out by deboning task:

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deboning room

3 Basic Principles of a Deboning Room

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When it comes to setting up your deboning room operation, there are three basic layouts that are most often used. Each layout offers its own advantages, based on the goals you are trying to achieve with your processing line, and can be combined to create a multi-functioning deboning room.

Here are the three basic room layouts, along with the advantages and benefits of each layout:

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monmouth college visit

Monmouth College Visits Fusion Tech

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On Tuesday, February 10, Fusion Tech played host to the Midwest Entrepreneurs class at Monmouth College. Dan Bentz, General Manager at Fusion Tech, gave the class of 20 or so students a tour of our facilities, showing them our multiple shops, office areas, and design and drafting department.

The students in Professor Terrance Gabel’s class learned about Fusion Tech’s history, services, competitive advantages, and the lessons learned along the way of starting and operating a growing manufacturing company. Dan highlighted two main lessons for the students:

  • Never burn bridges as an entrepreneur
  • Grow your business by serving your current clients well and developing new clients

It was a great experience for the Monmouth College students to see our facilities and shop in action, and a great opportunity for Fusion Tech to continue investing in the next generation of manufacturing.

reduce smokehouse cook time

1 Affordable Way You Can Decrease Smokehouse Cook Time

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Time is money. That statement is especially true when it comes to the amount of time your product spends cooking in your smokehouse.

The longer your smokehouse cook time, the higher your energy and operating expenses will be. Not to mention, when your processing operation revolves around product cooking in your smokehouse, everything else gets affected – cooling, further processing, packaging, and shipping. Saving even 45 minutes of cook time would yield immense benefits to your whole operation.

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rebuild

9 Obvious Signs You Need to Rebuild Your Smokehouse

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A smokehouse or dehydrator is the central component of any cooking operation. Everything else – from further processing to packaging – revolves around the time your product spends in the smokehouse. There isn’t much you can do until your product is fully cooked.

Cooking your product to get the right flavor, consistency, and temperature takes time – and if your smokehouse isn’t functioning at high efficiency, it could be taking more time than necessary. The longer it takes, the more money it’s costing you. As the old adage states, time is money.

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rockwool insulation image

9 Benefits of RockWool Insulation in Smokehouses

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One of the biggest components of our smokehouse rebuild service is updating the insulation in your oven. Insulation has a big effect on the efficiency of your smokehouse. High quality insulation will help keep your smokehouse at the proper temperature for even cooking, giving you a quality finished product, while a low quality and cheaper insulation, or improperly installed insulation, will allow heat to dissipate, costing you energy and money.

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