No, the acronym SAH does not stand for some new space program in Switzerland, rather for Swiss Alpine Herbs – the company whose production staff humorously dub their vacuum dryer that plays a key role in processing their flavorful organic alpine herbs the “space capsule”. SAH Alpenkräuter AG, based in Därstetten in Switzerland’s Simmental valley, has been developing and producing spices, teas, broths, syrups and alcohol-free beverages since 1991. They combine careful manual labor with modern food-processing production techniques, all compliant with the highest hygiene standards.
Natural ingredients are of prime importance, as the company’s aim is to bring to the culinary world a unique flavor experience from the highly diverse herbal flora of the Bernese Oberland. Thus the organic herbs and blossoms grown 100% naturally in environmentally friendly cultivation are native to this region. They meet the stringent requirements of the BIO SUISSE organic label. Ensuring that the fragrances and aromas of the raw materials are fully retained unadulterated in ready-to-consume products requires gentle processing and in-depth knowledge of food production.
Production operations are run in three shifts during harvest season, which can easily last from April to October, depending on the plant and growth. The complete history of each and every product – from the harvest delivery to the ramp exactly on schedule, receiving inspection and onward processing all the way to product storage – is recorded in detail by batch number. Clear and precise traceability is the measure of all things in foodstuff production. 500 kilograms of chives lying ready for processing must be dried within 24 hours because, like all herbs, that’s the only way to capture their full aroma. Everything must run like clockwork, and each piece of equipment must perform its required function within the allotted time – because the basil will be waiting its turn. “It’s only thanks to our experienced employees and high-performance machinery that we’re able to meet our strict requirements, both from a qualitative and quantitative standpoint,” explains managing director Thomas Schütz, standing in front of the state-of-the-art bottling system for carbonated beverages. The equipment comprises some 50 different machines for weighing, washing, conveying, cutting, drying, centrifuging, cooling, heating, dosing, filling, labeling, shrink-wrapping and soon.
“Just as humans need a break now and then in their work, the professional maintenance of our machinery is equally important,” believes Simon Gerber, technical director at SAH Alpenkräuter AG. Special food-grade lubricants and operating equipment and fluids are used wherever forces are transmitted and lubrication is needed. Depending on the risk of contamination, these lubricants are divided into different classes (H1, 3H or K1), which means that even accidental direct contact with foodstuffs poses no harm. “The FOOD LINE from MOTOREX offers a full range of certified products along with the all-important professional consulting. Just like our seasoning mixes, the MOTOREX products are perfectly formulated. After all, operational safety and reliability are the be-all and end-all in any production operation,” says Gerber. In the vacuum drying oven alone – which, like a space capsule, is equipped with a docking system to maintain the vacuum during the drying process – there are over a dozen lubrication points that have to withstand continuous operating temperatures of around 90 °C. These points are regularly lubed with grade H1-registered FOOD GREASE CS-HD 2 in accordance with a specified lubrication plan. Transmission gearing in the machinery and mixers is exposed to particularly high torque loads. This is where syrups, ice teas and other beverages are processed. A master brewer monitors the entire process. The fully synthetic transmission fluid FOOD FLUID 220 ensures smooth and almost noiseless operation, while the hydraulic fluid FOOD FLUID 46 tirelessly drives the filling carousel in the cold beverage filling plant. The daily throughput of some 13,000 bottles of organic iced tea is impressive.
The company’s stock of machinery reflects the specialization and continuous expansion of its product range over the past 30 years. This makes it possible to pneumatically separate leaf tips, other leaf parts and stems using the sieving machine, depending on the size and quality criteria. The smallest parts of herbs and blossoms are thus sorted similarly to panning gold. This is necessary because, depending on the product, e.g. for premium mixtures, only precisely defined parts of the plant may be used. Sustainability is all-pervasive in the company’s mindset and actions: what can’t be used, is recycled. From the 1.5 metric tons of apples that are processed daily into dried apple rings, the apple cores and any rings that don’t meet the quality criteria are returned to agriculture as livestock feed. That the aromatic products from Swiss Alpine Herbs taste superb is clearly evident from their success on the Swiss home market and far beyond the national borders. Indeed, many highly committed people and a well-lubed production process are essential before a savory mix of herbs can be sprinkled on a cheese specialty, or a drink of iced tea with that characteristic alpenrose aroma can be enjoyed.
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