How have supermarket meat room
equipment needs changed over
Carolyn Bilger: Meat rooms have
evolved and adjusted as grocers
have managed meat processing
within the four walls of markets
around the U.S. Case-ready meats
and central processing have changed
how retailers present meat in markets
today. Since that change occurred
meat rooms do not need to be as
large. This has driven a need for
smaller equipment. Additionally, some
retailers using case-ready ground
meat want a small grinder to regrind
and refresh a 20-pound chub pack
rather than grinding fresh cut beef.
While the case-ready meat craze
continues we are seeing indications
of the smaller butchers, the corner
market and the local bodega resurging. Consumers have a desire to
know where the food they consume
The skill level of meat room associ-
ates has changed over recent years
as well. Training required to insure
proper usage and product interaction
is important for all our retail partners.
How does Hobart help solve these
We spend time with our customers
and strive to understand how their
specific meat rooms are changing.
These deep-dive activities help us to
better support their needs and learn
how we can support them better.
Talk about Hobart’s brand history.
Hobart has been manufacturing meat
room equipment for more than 75
years. We have one of the largest
installed bases of equipment in the
market today and it is very important
that our users have positive interactions with our product. From operating to cleaning, we focus on ease of
use and sanitation.
Hobart is known for our durability,
dependability and reliability, and we
are proud to support this industry.
How does Hobart stand apart from
others making similar equipment?
Hobart has earned a reputation for
legendary quality with our equipment.
We sweat the details and provide
equipment that exceeds our competitors in ease of use, operation, sanitation and construction. We also back
our equipment with a world-class
sales and service organization.
Talk about Hobart’s meat saws.
Our current lineup of meat saws
focus on cleaning and sanitation.
These extra efforts are paramount
in the meat room environment. We
introduced our open frame design to
significantly improve the cleanability
and ease-of-use with our saw prod-
ucts. Today, these units are the best
design on the market for cleaning
What makes Hobart’s mixer
grinders stand out?
The unique design of our mixer
grinder line significantly reduces the
amount of blending time and offers
a more ergonomic operation. As
with the meat saw, we improved the
cleaning and sanitation operation
with our unique double wall hopper
design with easy removable seals.
What qualities and features do
you foresee driving meat room
equipment in the future?
Consumer trends in clean food and
eating local support growth signs for
local butchers and supermarkets to
return to more “in-store” processing
opportunities. Knowing where our
food comes from will continue to be
a key consumer driver.
With these local meat rooms will
come the continued need for smaller
equipment. Primal cuts of meat are
being broken down rather than whole
animals, so smaller equipment will do
Supporting retailers by creating
features and meat room systems that
facilitate employee use and overall
machine care will also be key factors
in future equipment.
Hobart has earned a reputation for legendary quality with its equipment, says
Carolyn Bilger, senior marketing manager for Hobart Brand Food Machines.
Consumer trends in clean
food and eating local support
growth signs for local
butchers and supermarkets
to return to more “in-store”