Expansion of production facility improves quality and freshness
In the expanded production facility in Helmond, eighty percent of the meat used originates from local farmers. We call this 4x NL: Dutch bred, grown, slaughtered and produced. This means that the customers know exactly where their meat and meat products came from. The production takes place 18 hours per day, the supply even almost 24 hours per day. This is where the efficiency starts. The almost continuous supply and production enable us to respond quickly to market demand, for example by being able to upscale fast when our products are on discount in the supermarket.
The slaughter process is mostly automatized by robots. This allows us to achieve both maximal efficiency as well as maximal hygiene. In addition to this, we can use the ERP tracking system to track every order during each phase of the process. These modern measures guarantee that the ordered products are delivered to the customer in the desired condition at the right time. The system also enables the pigs to be sorted according to different classes. This is helpful when dealing with suppliers.
Assessing quality
The process consists of several stages. During the first cut, we assess the parts based on their quality. This enables optimization of valorization. During this stage, we can efficiently send luxurious parts to the deboning and cutting departments, without disrupting the cold chain.
Stimulating productivity
When upscaling is desired, we can quickly expand personnel to make this possible. During the deboning, we sort the luxurious parts based on their weight, within sixteen hours after slaughtering. The deboning department has twelve production lines available, which allows Van Rooi Meat to reach a high level of productivity. In this department, we can quickly respond to the demand fluctuations in retail, industry, catering industry and export. This is important, because this department is directly connected to other departments, such as orderpick, packaging, convenience, cold store and expedition.
Continuous production of bacon
A large amount of meat is used to continually produce bacon. The production line of bacon is fully automatic and therefore contributes to lowering the cost price.
Multiple packaging lines
Sixteen hours after slaughtering, fresh products enter the packaging department. Van Rooi has multiple packaging lines, differing from boxes and vacuum packaging to shrinkage and bulk. This department is directly connected with expedition, to deliver the fresh products to customers. It is also connected to the cold store via a roller conveyor.
Not disrupting the cold chain
The pork chops can be packaged sixteen hours after slaughtering. They are supplied from different departments, including the cutting room, the deboning room, the slice department and the convenience- and minced meat department. Not disrupting the cold chain during this process improves the freshness and quality of our products. In addition to this, we do not deliver from stock; we make everything based on last-minute orders. We produce the exact amounts that our customers desire. The large order quantities allow us to keep a low cost price.
Easy ordering
About twenty hours after slaughtering, the first products arrive at the orderpick department. These products come from several departments, including fresh meat, cut pork chops, beef, packaged meat, specialties, strips, barbecue products, and minced meat. The distribution center, as well as the shop and the administration, can enjoy an easy, efficient way of ordering which optimizes quality.
