Being equipped with state-of-art-technologies, Namet Çayırova Plant started production in 2010. This giant plant located on a closed area of 34600 square-meters produces delicatessen, fresh meat, further processed product, frozen meatball, and burger. Being indicated as the technological base of taste world, this plant is fit for European and world standards in all terms .
Production in Namet Çayırova Plant begins in the line of shivering red meat. The heat is always +8°C here and all production sites for health and quality. Carcass meats cut under hygienic conditions in Şanlıurfa's combine are shipped to Namet Çayırova Plant via refrigerating vehicles without breaking the cold chain. Carcass meats unloaded in receiving site are aged and begin waiting for shivering line in cold air stores under 0°C after veterinary surgeon examination and retrospective traceability controls*..
*Criteria for retrospective traceability:
Veterinary Sanitary Report for Domestic Animal Products Shipping arranged by the Ministry of Agriculture and Forestry Food and Control Directorate: This is a report showing that the animals were found healthy before slaughter during controls by official veterinary surgeons and carcass make consumable healthy meat after slaughter.
Barcoding: Combine identity of animals
Party No: Daily production information of the product
Meats brought to shivering line are processed by red meat master butchers here. Meats shivered by professional butchers are separated based on their breed. Belt conveyors inside the line are controlled against ultraviolet rays to protect from microbiological contaminations for perfect hygiene
After shivering line, meats are distributed to the lines of fresh meat, further processed product, delicatessen, and frozen products
Some of the meats coming from shivering line arrive at fresh meat line and are prepared for the shipping after getting vacuumed. Some of them are transformed into minced meat, flakes, meatball and other types. Meats are weighed automatically and packaged with Modified Atmosphere Packaging (M.A.P.). Thanks to MAP technology, the meat preserve its first-day freshness since approved food gases are injected into the package.
Namet gives importance to create product categories as well as technology and quality. As an indicator of Namet's innovative aspect, further processed product line prepares popular Turkish cuisine tastes, especially döner. The products of this category, enriched by the studies of R&D department, are cooked under hygienic conditions by expert cooks. They are packaged with zero-touch and sent to the consumer with its whole freshness.
Combining hi-tech with Turkish taste, Namet catches the perfect taste through creating the same standard in all its products. The meats prepared for sausage, salami, ham, and wieners are separated from their fibres during mincing. Fat, moisture and protein analyses are carried out with a computer-controlled standardization machine depended on IT department to reach the best quality. Our experienced personnel exhibits all its expertise during filling stage. Salami, sausage, ham, and wieners filled by automatic machines without sacrificing hygiene are ready for cooking and fermentation depending on the product.
These filled products are then cooked in computer-controlled ovens, douched and taken to pre-cooling rooms. Smoked products are cooked in smoking ovens with special juniper dusts, fried meats are cooked in steam-heated boilers with double wall and hams are cooked in scalding boilers.
On fermented sausage line, prepared products are matured in private fermentation rooms and then aged in climatic rooms (heat in a controlled hygienic environment, moisture, and air circulation)..
The pastrami, excellent taste of traditional Turkish cuisine, is produced from the best meat carefully under hygienic conditions and in accordance with traditional production procedures.
Namet slices and packages delicatessen products with zero-touch. Thanks to this excellency, Namet is a brand that creates different in terms of hygiene and quality in the sector
On frozen products line, Namet produces proper meatball sorts and burger meatballs. Meatballs prepared in different styles with the help of automatic forming machines are frozen under -40°C for a few minutes to keep the taste and freshness on a maximum level. They are immediately packaged and kept in cold air stores.
