The tests at the Gherri Open House 2026 are long finished, but the questions from those sessions are worth collecting.
In Parma, customers did not watch the Rotary Disc Texturizer (RDT) from a distance. They brought their own raw materials, ran them through the machine together with us and our Italian partner Gherri Meat Technology, and looked at what came out.
Three questions came up more often than the rest.
Can the RDT handle my raw material mix?
The RDT works with poultry, pork, beef, fish, and machine-separated meat. Protein coagulation happens between 50 and 70 degrees Celsius depending on the protein type, and the parameters are adjustable.
A fish emulsion and a beef emulsion do not run on the same settings. This is why we ask customers to bring their own material.
What capacity can I plan for?
The RDT runs up to 500 kg per hour. It draws 2.25 kW of electrical power and around 100 kg of steam per hour.
How does the RDT fit the production line I already have?
The footprint is compact. Many customers run the RDT together with our Steam and Cooling Tunnel, but it does not depend on it.
»Most of the customers who tested with us in Parma had already decided that they want structured chunks. What they were looking for was proof that it works on their own raw material,« says Pedro Fossat, Head of Sales at DANA Technology.
If you would like to see what your own raw material looks like coming out of the RDT, we can set up a test.
Contact Pedro Fossat, Head of Sales, at pfo@dana-technology.dk.
