The joint-stock company "Carmez" executes a complete production cycle from slaughtering cattle and birds and their initial processing to receiving finished products, such as: meat and meat products, over 120 names of sausage items and smoked products, up to 20 names of canned meat, sausage items from bird meat food and technical fats, meat-bone flour, pork and beef skins.
The development of the entire production through all the technological process and the control of finished products are made under constant supervising of veterinary and public health services.
The joint-stock company "Carmez" twice has won the tender of projects ÒÀSIS in Bruxelles: in 1994 - production of sausage items on new technology, cost of the project - 1.8 million US dollars, and in 1997 under the project of record-keeping and economies of power resources, cost of the project - 136 thousand US dollars.
Since the beginning of meatpacking plant reconstruction, i.e. since 1989 till the present time there were spent more than 10 million lei for environment protection. First of all it is necessary to note, that the joint-stock company "Carmez" is one of the few meat-processing industries of the republic that practically completely has solved ecology problems. In 1986 5,5 million convertible rubles were directed on construction and commissioning of the Czech factory of processing technical waste products with gases cleaning installations from the ventilating systems, containing components harmfully influencing human emotional state and reduces its serviceability. Therefore there was constructed a deodorization station for cleaning gases. There were also built new clearing installations, allowing to reduce the contents of undesirable substances in challenged drains to supply cleared technical water for the technical purposes of the plant and to reduce the consumption of net potable water from the urban water-pipe.
In 1990 the implementation of the program on economies of power resources began. There was made the re-equipment of mechanical, compressor, air - compressor shops, the own independent boiler-house, power household, that has allowed to ensure continuity of technological process, independent from the switching-off gas, and the cost price of producing 1 kcal of cold at the joint-stock company "Carmez" is the lowest in republic. To reduce the harmful influence of the gas water house there was scheduled the construction of a new boiler installation where step-burning fuel is designed, that will considerably reduce the emission of undesirable components into the atmosphere. To reduce the emission of harmful substances along with smoke gases of the boiler installation there was designed a special installation for clearing smoke gases.
Another source of ecologically harmful substances are smokehouses of sausage shop, working on firewood of compact breeds. Before the reconstruction the capacity of the sausage shop were not provided with such process equipment, which would allow to respect completely the ecological requirements. At the end of the90th the equipment of the German firm "Autoterm" which is one of the leading firms producing the meat-processing equipment, has received a wide circulation not only in the Western Europe, but also all over the.
As the technical director of JSC "Carmez", Mr. P.F. Birjaty, was told at the enterprise "Autoterm", the Japanese firms producing meat and seafood willingly purchase "Autoterm" heat chambers, though there are similar thermo-installations of other manufacturers. The secret of the heating chamber "Autoterm" is the special design of the smoke unit and receiving of technological smoke using a new technology.
These heat chambers have allowed to introduce advanced industrial methods promoting the increase of flavor qualities and storage stability of meat products, conferring to sausages a pleasant appearance, providing high hygiene, simplifying production processes, reducing power and labor consumption.
Due to the developed of a new design smoke unit for "delicate and spare smoking " there was possible to receive smoke using a new technology. If, for example, earlier, the heating chamber with two carriages with sausage used about 1000 cm3 of smoke per hour, than using the new method 40 cm3 are sufficient. As a result of the extremely high concentration of smoke, its submission on the products, exposed to smoking, is realized much faster, than before. During this time the smoke product is conferred not only a pleasant appearance, but also its aromatization is realized. If earlier in smoke oven boilers firewood for receiving smoke were burnt at a constantly high temperature, in some cases at the temperature of almost 1000Ñ in the smoke chamber, "Autoterm" uses various temperature programs for receiving smoke. The division of wood smoke begins approximately at the temperature of 200Ñ, before the semi-coking process begins, that excludes the formation of dangerous cancerous substances. Important aromatic substances are eliminated from smoke and arrive in the heat chamber. The optimal smoking temperature is 380Ñ. At this temperature the desirable compounds of natural smoke are overtaken from shred and give typical wood smoke aroma and brilliant color surface of long sausage loafs. It means, that the smoke generation is made without burning shreds, and at the expense of decay. The exact temperature of smoke generation guarantees standardized and precisely reproduced smoke. For this consistently taking place process that fact, that many valuable smoke constituents are very temperature sensitive. Whereas the process of semi coking is running under control, the new technology needs only 10% of therefore used fuel, i.e. the economies of firewood constitute 90%, that has an important role in production costs decrease, especially in the woodless environment of Moldova.
Heat chambers “Autoterm” are characterized by an automatic regime for all technological processes – frying, drying, smoking, and cooking. The control is overtaken by a programmed controller.
Heat chamber allowed to provide the minimum duration of smoking in the condition of maximum loading of the aggregate and increased the efficiency of heat and mass-exchange processes of smoked products, reducing undesirable losses of sausage’s weight due to the conservation of intracellular molecular moisture, so-called “meat juice”, for the crunched sense while tasting From the economic point of view through constant distribution of the smoke inside the heat chamber according to a special construction of flue 80 % of the smoke distributed by the generator is economized.
It is necessary to note, that the heat chamber "Autoterm" is made under the special order of the joint-stock company "Carmez" with allowance for our specifications and binding on a place in the acting shop, has executed installation of the chamber and has trained staff of shop in work on it. Alongside with heat chamber "Autoterm" in sausage shop, the newest process equipment of leading West-European firms, as for example, syringes vacuum firms " Nandtmann" (Germany), automatic devices for sausage production "Supermatic" (USA), vacuum - packing machines of "Lasca" and "Supervac" (Austria), massage installation MAGNUM-900 of "Injectstar" (Austria) by a total cost of about 2 million US dollars is mounted.
After purchasing of the newest equipment at the joint-stock company "Carmez" the produced range of sausage items and smoked products has considerably extended, parameters of depth of processing of scarce meat raw material were improved. Clips machines of "Polyclips " and "Technopac" enterprises introduced at the meatpacking plant are unique in the republic. These clips machines have allowed to produce long sausage loafs of different length, the buyers especially prefer 550-gramme "Little Carmez", provide absolute hermetic sealing a long loaf and have extended the terms of realization of cooked sausages up to 30 days.
Using the vacuum cutter of "Kremer-Grebe" (Germany) the meat is crushed especially gentle up to a homogeneous mass. The pasteurization of sausage forcemeat is realized under conditions of complete interment from the outside environment. Also have changed the terms of realization of cooked sausages up to 10 and even 30 day using new kinds of the sausage cases purchased in Czech. The use of chemical preservatives dangerous to human health is completely excluded. The ice generator of "Gramme" (Denmark) makes very good scaly ice for forcemeat cool-off.
All the produced smoked products have changed - they don’t have any redundant fat, and using of a special massage installation has allowed tenderness, giving them juiciness, original golden color and pleasant ham taste.
The vacuum packing in thermo-shrinkable polymeric bags allows to release packed thin-sliced sausage items, which are especially actively bought up in Chisinau supermarkets.
The assembled line of "Supervac" enterprise (Austria) for meat products packing within 50g to 30 kg limit, provides sausage items packing under deep vacuum, and first of all guarantees high quality preservation without refrigerators and during power switch-offs at the markets, and also completely excludes weight losses. The possibility of large-sized meat products vacuum thermo-shrinkable packing and at the joint-stock company "Carmez" should especially interest large trade markets, including supermarkets of Kishinev and other different cities of the republic.
Taking into account national flavor features and for buyers demand satisfaction a new range of sausage items is developed: cooked - "Dorinta", "Original"; Sausages - "Vynatoresti", half-smoked - snack bar "Vienez", "Poiana", "Dumbrava", "Special", "Luceafarul"; thin sausages "Cabanos"; the whole range of rolls - with tongue, special celebration roll, "Carmez" roll with beef or pork insertions, ham pressed, cased pastes. The buyer requiring for dietary products - beef sausages, cooked beef, half-smoked beef "Minsk", speckle "Beef" and a wide range of semi-finished items from beef, goulash being in great demand, as well as beufstroganov, brisket meat, mititei, little sausages are not forgotten. Any housewife can prepare the dinner in a few minutes, having saved thereby precious time.
The development of production technological processes and the control of finished products are made under constant supervising of the veterinary services, the accredited laboratory of the meatpacking plant, urban veterinary and public health services. There have been introduced a new accounting system of gas, electric power, pairs, water resources for cost reduction of produced production.
