TECH-SLICE

The TECH-SLICE I project was launched in response to the need to make meat product slicing and packaging services more accessible to companies across the sector. These processes require specialised machinery and must be carried out in dedicated facilities where temperature, humidity and handling are strictly controlled in order to minimise contamination risks and ensure product shelf life.

Some companies need to outsource these services due to peaks in workload, a lack of suitable facilities or other operational circumstances. In this context, Vila Rovira SL specialises in the slicing and packaging of meat products, providing a fast, high-quality service while ensuring client confidentiality.

In its first phase, TECH-SLICE aims to implement an integrated sensor and software system for the real-time monitoring of temperature and pressure across Vila Rovira SL’s facilities, optimising energy consumption, ensuring food safety and improving the traceability and efficiency of production processes.

TECH-SLICE II

In the second phase of the project, temperature and pressure data are digitised and linked to production and traceability data, while tools for optimising energy performance in a meat slicing facility are investigated.

The AEI coordinating TECH-SLICE II is INNOVACC Clúster català de la carn i la proteïna alternativa, with the AEI CEEC – Clúster de l’Energia Eficient de Catalunya also collaborating in the project.