Butcher and Meat Processing Equipment (BMPE) is the leading supplier of superior quality New and Refurbished food processing equipment to the African market. Our primary focus is to provide a professional service to the food industry with regards to Equipment, Spares and the latest Technological innovation.
With more than 30 years hands-on experience, we are able to provide our customers with an excellent service in all areas of the meat processing industry and have over the years achieved a good reputation for being efficient, cost-effective and professional.
We import machines for our local clients across the whole of Africa, ensuring that they benefit from machines of the highest quality at an excellent price.
Our staff have extensive knowledge of current Machines, Technologies and Consumables and we also provide a modern Service and Maintenance Department to support our customers throughout the process.
We service a diverse range of customers, from Large & Small Butcheries to Abattoirs, Supermarket Groups, Franchise Outlets and Corporates.
In collaboration with Innovo Solutions, Stalam has developed SANOEGG+, a specific Radio Frequency equipment for the pasteurisation of liquid egg at low temperatures, which ensures both the required microbial inactivation and the preservation of the sensorial properties of the product.
The treatment can be performed on whole egg, yolk and white and improves the taste of final products such as cream puffs, sponge cakes, creams, mayonnaise etc. where egg freshness and flavour play a crucial role in determining the quality perceived by the consumer. The RF treatment is also beneficial for the egg functionalities: whipping is enhanced, thus increasing the final product yield by 5% approx.
Moreover, frequent washing of the pasteurisation plant is not necessary thanks to the low temperature treatment and no contact with any heating element: this allows savings of up to 15-20% in costs (around 1,5-2 euro cent /kg).
SANOEGG+ can be easily installed in any existing production plant.
- Total inactivation of Salmonella
- Drastic reduction of T.B.C.
- Longer shelf-life (over 60 days), no preservatives required
- Healthier and tastier product