www.industry-asia-pacific.com
10
'25
Written on Modified on
Marel and De Heus Partner for Poultry Plant
Marel is partnering with De Heus to fully equip a new poultry processing plant in Vietnam with the initial capacity of 6,000 bph [100bpm], with an expansion to 12,000 [200 bpm] bph already foreseen.
marel.com
Dutch nutrition company De Heus and JBT Marel are partnering in an ambitious greenfield project in Tây Ninh, Vietnam, aimed at advancing and driving innovation in the country’s poultry processing industry. A state-of-the-art reference plant for Southeast Asia will take shape, featuring the latest in innovative processing technology. JBT Marel will fully equip the factory, including the Nuova-i eviscerator and an advanced inline immersion/air chilling system.
De Heus has previously participated in projects in Vietnam through joint ventures with local partners. This time, the company is establishing a greenfield plant entirely under its own name and will take full ownership of a poultry processing facility in Vietnam. Capitalizing on its extensive experience in the region, the company is confident in taking this significant step. With JBT Marel as a trusted partner for equipment supply, this strategic move promises mutual benefits for all parties involved.
Reference status
The project will be realized in the Tây Ninh district, in the south of Vietnam, a 75-minute drive from Ho Chi Minh City. The Vietnamese team to run the factory will receive training from De Heus in the Netherlands to equip them with the highest level of processing knowledge. This will ensure the factory will operate at peak performance and deserve the ‘reference’ status, with excellent efficiency and maintenance. Arno Streng, experienced as CTO in poultry processing for De Heus, will initially lead the factory.
Prepared for the future
The initial capacity of the greenfield factory will be 6,000 bph [100bpm], with an expansion to 12,000 [200 bpm] bph already foreseen. This is clearly visible in the spacious building, which leaves room for various types of extension. The evisceration department is especially well-prepared for the future. From the JBT Marel Vent Cutter and Opening Machine to the Nuova-i eviscerator, from the NIC neck inspection machine to the FIM final inspection machine and other backend operations, everything is already prepared for 12,000 bph [200 bpm]. No machine needs to be replaced when it’s time for an upgrade. De Heus deliberately opted for this smart investment to ensure that the second phase will be simpler and more cost-effective.
The same goes for the comprehensive Feet Processing System. It’s understandable why De Heus is looking to install such a system, which includes scalding, peeling and chilling technologies for feet. In Vietnam, chicken feet are high-value items, with the price per kilogram often exceeding the price of breast meat in Europe.
Best of both worlds in chilling
In Tây Ninh, De Heus will chill products according to the latest technology. The combined water-air chilling process is fully inline, first with immersion chillers with products staying in the overhead conveyor, followed by ventilated cold air chilling. Water has a much more aggressive energy transition from warm to cold than air. This first-stage immersion chilling is very effective and quickly cools the products from 40°C to about 32°C [104°F - 90°F]. The air chilling tunnel then takes over. It’s the best of both worlds because there’s a little water pickup, about 1%, while maintaining the appearance of an air-chilled product.
The Vietnamese market accepts some water pickup in the product, while the factory saves space for not having to build a bigger tunnel for full air chilling.
Secondary process
After chilling, whole products are discharged based on weight and remaining products are rehung onto two J-shackle lines. Operators manually cut and debone the products in the shackles. This process remains manual until De Heus determines which cuts are needed for their QSR customers. Fast food chains like Popeyes and Jollibee each requires specific cuts. The secondary process must adapt accordingly.
www.marel.com
De Heus has previously participated in projects in Vietnam through joint ventures with local partners. This time, the company is establishing a greenfield plant entirely under its own name and will take full ownership of a poultry processing facility in Vietnam. Capitalizing on its extensive experience in the region, the company is confident in taking this significant step. With JBT Marel as a trusted partner for equipment supply, this strategic move promises mutual benefits for all parties involved.
Reference status
The project will be realized in the Tây Ninh district, in the south of Vietnam, a 75-minute drive from Ho Chi Minh City. The Vietnamese team to run the factory will receive training from De Heus in the Netherlands to equip them with the highest level of processing knowledge. This will ensure the factory will operate at peak performance and deserve the ‘reference’ status, with excellent efficiency and maintenance. Arno Streng, experienced as CTO in poultry processing for De Heus, will initially lead the factory.
Prepared for the future
The initial capacity of the greenfield factory will be 6,000 bph [100bpm], with an expansion to 12,000 [200 bpm] bph already foreseen. This is clearly visible in the spacious building, which leaves room for various types of extension. The evisceration department is especially well-prepared for the future. From the JBT Marel Vent Cutter and Opening Machine to the Nuova-i eviscerator, from the NIC neck inspection machine to the FIM final inspection machine and other backend operations, everything is already prepared for 12,000 bph [200 bpm]. No machine needs to be replaced when it’s time for an upgrade. De Heus deliberately opted for this smart investment to ensure that the second phase will be simpler and more cost-effective.
The same goes for the comprehensive Feet Processing System. It’s understandable why De Heus is looking to install such a system, which includes scalding, peeling and chilling technologies for feet. In Vietnam, chicken feet are high-value items, with the price per kilogram often exceeding the price of breast meat in Europe.
Best of both worlds in chilling
In Tây Ninh, De Heus will chill products according to the latest technology. The combined water-air chilling process is fully inline, first with immersion chillers with products staying in the overhead conveyor, followed by ventilated cold air chilling. Water has a much more aggressive energy transition from warm to cold than air. This first-stage immersion chilling is very effective and quickly cools the products from 40°C to about 32°C [104°F - 90°F]. The air chilling tunnel then takes over. It’s the best of both worlds because there’s a little water pickup, about 1%, while maintaining the appearance of an air-chilled product.
The Vietnamese market accepts some water pickup in the product, while the factory saves space for not having to build a bigger tunnel for full air chilling.
Secondary process
After chilling, whole products are discharged based on weight and remaining products are rehung onto two J-shackle lines. Operators manually cut and debone the products in the shackles. This process remains manual until De Heus determines which cuts are needed for their QSR customers. Fast food chains like Popeyes and Jollibee each requires specific cuts. The secondary process must adapt accordingly.
www.marel.com
