| *** N E W S *** - Latest infos from the Schnitzelmaster-Team |
Last Update: 08.12.04 |
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| 29.11.2005 |
For the second time we have been present at IGEHO in Basel as exhibitor. Relating sales we have been very
sucessful. Many contented users of SCHNITZELMASTER in Switzerland approved our way so far: we offer a convincing
product, which has proved at the market and surly will make its way! |
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| 10.11.2005 |
The trade fair ALLES FÜR DEN GAST 2005 in Salzburg again has been a highlight!
Our sales arguments have been attested by many pleased customers of the appliance when visiting our stand.
To us, this is a confirmation but also an assignment to go on as yet. |
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| 13.10.2005 |
ANUGA 2005 - a big sucess for SCHNITZELMASTER! From 10-08-2005 to 10-12-2005 in Cologne the
most recently developed member of the "SCHNITZELMASTER-family", SM 40, was presented to public at the
world's biggest food fair.
The automatic version of SCHNITZELMASTER attracted great attention und produced numerous interest.
Tests concerning the construction of a serial appliance will be done by the company WIESBAUER in Austria.
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| 27.07.2005 |
E X P E R T I S E !!!!! Meat processed with SCHNITZELMASTER (mastered) continues to have the character of fresh meat !!!!! NO MINCEMEAT !!!!! The "Institut für Hygiene und Technologie der Lebensmittel" at the Ludwig-Maximiliams-Universität (University of Munich) histologically examined and affirmed the issue by a expertise from Prof. Dr. A. Stolle. You may download the entire expertise as well as a conclusion in the download-area of the page, or you can get the conclusion by clicking right here! |
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| 25.04.2005 |
New-New-New! Results of the federal bureau of research in Kulmbach have arrived - SCHNITZELMASTER and the comparing examination with other meat processing methods": ...In a nutshell, SCHNITZELMASTER is not in an inferior position to any other meat processing methods, such as pounding with a steak hammer or processing with a steaker, in the tested criteria.
Regarding the loss by dripping, grilling and the overall loss of weight, SCHNITZELMASTER has some little advantages. As for the mechanical measure of solidity, SCHNITZELMASTER has clear advantages
over other meat processing methods. That is to say, meat processed with SCHNITZELMASTER is softer, more delicate and jucier - exactly what makes the "consumption of meat"! You can get the whole
expertise, as well as a conclusion, in the download area of the page, or you can get the conclusion
right here! |
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| 19.03.2005 |
The development of the automated SCHNITZELMASTER machine goes according to schedule. By the middle of May, the prototype is going to be finished. Intended date for the official presentation: ANUGA trade fair in Cologne from October, 5th to Ocober, 9th this year. |
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| 26.02.2005 |
The friendly SCHNITZELMASTER team was sucessfully present at this year's GULF-FOOD in Dubai from February, 20th to February, 23rd of 2005. The positive feedback to the machine once again has been astounding: simple and genious! At this internationally important trade fair, exhibitors from 50 different nations were represented and about 75000 guests from over 75 different countries visited this trade fair highlight. |
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| 27.01.2005 |
At the HOGA 2005 in Nuremberg, SCHNITZELMASTER again has been a crowd puller. The expert audience expressed multiple commendation - the many pleased users confirmed the advantages of SCHNITZELMASTER. |
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| 12.11.2004 |
The autumn fair ALLES FÜR DEN GAST in Salzburg once again was a great success for SCHNITZELMASTER! We would like to thank the many visitors, prospective buyers and our customers. We really enjoyed it to be part of the fair again – it was the “expected fair highlight 2004!” |
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| 14.09.2004 |
After a long preparation time we have finished it:
The new website is online now. We have changed many things fundamentally and created new options. New features are waiting for you!
Browse our web site and forgive us any mistakes you might discover in the initial phase of this new site.
We hope you will like the new web site and find the items you are interested in more quickly. Feedback for the new web site is always welcome.
Your Schnitzelmaster team
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