France, Méry
62km
... to offer specific cutting blades, slicing machines with perfect cuts, and solutions tailored to production lines, including those requiring fixed-weight cutting. The fixed-weight cutting we provide is adaptable to all products thanks to our modular vision or Rx scans. We also have new patents available for cutting with vibrating wire and high-efficiency sieving.
France, Fraisses
82km
... and manufacturing custom machines for your projects. We are experts in the production line of industrial or artisanal skewers for meats, fish, vegetables, and fruits. Automatic tray dispenser. Also discover the full range of different types of machines we offer: cubers for cube slicing, matchsticks, stamps, pneumatic or air systems for transporting any food product, vibrating conveyors with or without sieves, and modular presses for meats, pork bellies, and more.
France, Luc La Primaube
244km
BOUSQUET A. SARL is a family-owned business founded in 1992, specializing in the cutting and processing of quality meat. BOUSQUET A. SARL does not work with large retailers. It has also been certified for the distribution of organic and Label Rouge meat since 2010, and operates in 5 departments: Aveyron, Lot, Lozère, Tarn, Haute-Garonne.
France, Péronnas
98km
MECAPROCESS has been designing and manufacturing special machines for the food industry since 1994: Special machines for the food industry: mechanical and ultrasonic slicing - associative and peripheral weighing chains - industrial washing - disinfection by ozone in air and water. We study and create specific equipment and complete process chains according to your needs and industrial application.
France, Avignon Cedex 9
157km
... Palgacol process, we offer the possibility to cold restructure the production of noble and original products, raw or cooked, from ingredients that have been little or not exploited until now, aimed at caterers and processing workshops. The finished product benefits from a consistently regular presentation and is identifiable with original products, whether meat or fish muscle. The cooking yield is close to that of raw muscle, with perfect slicing and cooking retention.
...the cooked specialties made in Dijon at a site that is constantly evolving, with an IFS initiative launched in 2006 and a white slicing room compliant with ISO 8 inaugurated in 2007. Research and innovation are our main development focuses, encompassing products, processes, packaging, and design. This policy has enabled us to receive several awards in recent years, including the INNOVATION SIAL 2004 award, a recognized product SAVEURS DE L’ANNEE 2006, and an honorary SAUCICREOR award in 2007. Red label Dijon cured meats. JAMBON PERSILLÉ LABEL ROUGE...
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