Milmeq custom designs, engineers and manufactures equipment for primary food processing operations, providing the complete solution to take the product from hot to cold.
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Milmeq custom designs systems to optimise processing for meat operations including beef, sheep, pork, goats, calves and deer.
Our red meat processing systems include complete abattoir design, incorporating all the systems and equipment to process beef and sheep product from hot to cold.
Having worked in the red meat industry since the 1950s, we pioneered many of the technologies which have shaped the operating environment today. For example, the inverted processing system, where carcasses are suspended by their fore legs during the pelt removal process, was pioneered by Milmeq in New Zealand in the 1980s; today it is recognised as setting the global standard for sheep and deer processing delivering superior food hygiene and operating efficiencies.
Our industry-leading plate freezers and chilling and freezing tunnels have been deployed in meat processing operations around the globe, delivering improvements in operational efficiencies as well as product quality.
The Milmeq Fully Automated Stock Transfer (MFAST) system is now revolutionising materials handling for meat processors, offering superior efficiency in operations, use of space and quality of product.
The following systems and equipment have been developed to enhance processing operations within the red meat industry.
Milmeq offers a range of Starfrost spiral tunnels and individual quick freeze (IQF) freezers relevant for a variety of primary food products which require conditioning outside of a carton, such as fish, fruit, dairy products and vegetables as well as further processed foods such as pies, pastry, baked goods, pizza and ready meals.
As the Australasian agent for UK based Starfrost, we deliver the spiral and IQF chilling and freezing technologies to food manufacturers in New Zealand and Australia.
These systems use similar air flow technology and refrigeration design to our SRT and MRT but occupy a reduced footprint.
All Starfrost technology is offered as low to medium capacity pre-built units or larger custom designed and site-built systems.
The helix spiral freezer is suited to product that requires medium to long retention times such as ready meals, poultry portions, pizza, bakery products, cheese cubes, yoghurt, ice cream and other further processed goods.
The spiral circulates cold air across all product surfaces to achieve a high heat removal rate without subjecting delicate items to excessive air speeds.
The system is built around a rotating drum and can be designed for either manual or automatic load. The spiral design provides a compact footprint.
The turbo IQF is a fluidised bed in-line tunnel freezer which is fully automated and includes a vibratory in-feed conveyor to achieve even separation of product entering the freezer.
With independently adjustable airflow and conveyor belt speeds, the system provides flexibility for varying product types. Even wet, sticky and delicate food items normally considered difficult to freeze are carefully handled and effectively processed within the turbo IQF.
Suitable product applications include French fries, frozen herbs, bean sprouts, cooked rice and pasta, minced meat, grated cheese and a wide range of fruit and vegetables such as mushrooms, onions, peas, tomato and diced peaches.
The hybrid tunnel is a versatile, multi belt system that combines the fluidised bed and airflow technologies. The multiple level conveyor belts can operate at different speeds depending on product requirements.
This system provides an accessible upgrade from static blast freezing to continuous in-line IQF processing.
It can be adapted to glaze, harden, chill, freeze or thaw a wide range of food products such as fruit, vegetables, meat, poultry, seafood and dairy products, including cooked or crumbed product.
The StarContact utilises plate freezing principles. There are two models; Contact Film Hardener (CFH) and Contact Film Freezer (CFF).
The CFH is a surface hardening system. Contact with the system freezes the underside of a product ensuring it maintains its shape in the final freezing process.
It is ideal for raw meats, poultry and wet or delicate seafood products such as fish fillets, scallops, octopus and squid.
The CFF combines the same base as the CFH with an overhead blast freezing section to provide a complete freezing solution.
It is particularly suitable for freezing delicate products or those which require ‘no belt mesh’ freezing.
Both systems can be fitted with lateral guides that raise the film edge and permit the freezing of liquids and semi-solids such as sauces, purees, soups, juices and smoothies.