NASCO Product Lineup

GAROS is a Swedish brand established over 90 years ago. The management and staff leverage their extensive experience and knowledge in the food processing industry to address today's challenges. With years of experience and deep knowledge of the meat production process, GAROS can fully integrate our machines into a single production line. This production line can incorporate all types of Garos equipment tailored to the specific needs of our customers, ensuring a continuous production flow. *For more details, please download the PDF or feel free to contact us. Product ID: GA0000

The NIEROS meat wagon is designed to European standard specifications (Euro bin). It is manufactured in compliance with German industrial standards (DIN). The bottom is reinforced by securely welding high-quality steel plates that are 3mm thick, achieving optimal stability and quiet operation. This meat wagon is made entirely of stainless steel (excluding the wheels). It features an ergonomic design for easy operation. Its simple structure facilitates cleaning and ensures the highest hygiene standards. Using high-quality EU materials, it is a reliable, long-lasting piece of equipment that complies with the highest quality standards of HACCP, IFS, and NSF International. It is suitable for all products, including meat, fish, vegetables, dairy products, and confectionery. Product ID: NIEROS1

In the confectionery manufacturing industry, it is essential to package products accurately without compromising their shape or texture. This is particularly important when handling delicate creams or paste-like fillings, as the pressure and friction during filling can affect product quality. The vacuum filling machine and stuffer 'HP Series' reduces the load on the raw materials through double screw technology, preventing product damage. 【Application Scenarios】 - Filling cream into cookies and pies - Packaging jelly and pudding - Filling paste-like bean paste 【Benefits of Implementation】 - Preservation of product shape - Improved yield - Increased work efficiency

In the meat processing industry, improving yield and work efficiency is essential in the shaping process. In particular, achieving uniform cuts and eliminating waste are critical issues directly linked to cost reduction. Uneven cuts and unnecessary trimming can lower yield and pressure profits. The portion cutter 'I-Cut 11' addresses these challenges by cutting at weights set for each program and automatically adjusting the cutting pattern to match the size of the raw materials. 【Usage Scenarios】 - Shaping of chicken, thigh meat, breast meat, tenderloin, and pork fillet - Dicing - Mass production - Labor reduction 【Benefits of Implementation】 - Improved yield through high-precision quantitative cutting - Savings on labor costs - Enhanced work efficiency through simple operation

In the seafood industry, trimming operations require improvements in product yield and work efficiency. In particular, the precision of cuts, which varies by fish species and parts, greatly affects product quality and cost. Manual trimming not only incurs high labor costs but also poses challenges due to yield reduction caused by cut variability. The I-Cut 11 portion cutter addresses these issues by cutting at weights set for each program. 【Usage Scenarios】 - Trimming fish fillets - Processing fish fillets - Quantitative cutting of seafood products 【Benefits of Implementation】 - Improved yield through high-precision quantitative cutting - Savings on labor costs - Enhanced work efficiency

In the prepared food industry, it is essential to maintain consistent product quality and improve yield. Particularly, as labor shortages become more severe, efficient cutting operations are crucial for cost reduction and productivity enhancement. The portion cutter 'I-Cut 11' achieves uniform cuts by cutting at weights set for each program, thereby improving yield. It also contributes to labor cost savings. 【Usage Scenarios】 - Cutting chicken, thigh meat, breast meat, tenderloin, diced meat, pork tenderloin, etc. - Fried chicken, mass production - Labor-saving 【Benefits of Implementation】 - Improved yield through high-precision portion cutting - Savings on labor costs - Easy operation with a touch screen and user interface

In the poultry industry, there is a demand for improved yield and work efficiency in the processing of chicken and other products. Particularly in manual cutting, issues such as weight variation and increased labor costs arise. The "I-Cut 11 Portion Cutter" addresses these challenges by cutting at weights set for each program. 【Usage Scenarios】 - Cutting chicken, thigh meat, breast meat, and tenderloin - For fried chicken, cubed meat, etc. - Mass production and labor reduction 【Benefits of Implementation】 - Improved yield through high-precision quantitative cutting - Savings on labor costs - Increased work efficiency through simple operation

In the field of hospital food, accurate measurement and cutting of ingredients are required for the nutritional management of patients. Especially for patients who need dietary therapy, the excess or shortage of ingredients can potentially affect their health. Additionally, reducing labor costs is also an important issue. The I-Cut 11 portion cutter achieves precise ingredient management by cutting at weights set for each program, thereby improving work efficiency. 【Usage Scenarios】 - Hospital kitchens - Patient meals requiring nutritional management - Reduction of food waste 【Benefits of Implementation】 - Reduction of food waste through accurate weight management - Savings on labor costs - Support for providing appropriate nutrition to patients

In the field of school lunches, a high awareness of food safety is required. The risk of foreign object contamination and the reduction of cooking time are important issues in providing safe meals. Especially in school lunches that involve large-scale cooking, uniform cutting of ingredients and an efficient cooking process are essential. The portion cutter "I-Cut 11" helps reduce food waste and contributes to shortening cooking time by cutting at a set weight. 【Usage Scenarios】 - Cutting ingredients such as chicken, pork, and fish - Reducing the risk of foreign object contamination - Shortening cooking time 【Benefits of Implementation】 - Improved yield of ingredients - Savings on labor costs - Enhanced food safety

In the catering industry, it is essential to process large quantities of ingredients efficiently and provide them with consistent quality. In particular, rising labor costs and poor yield of ingredients are significant challenges that put pressure on profits. The portion cutter "I-Cut 11" cuts according to the weight set for each program and automatically changes the cutting pattern to match the size of the raw materials, thereby improving yield and saving on labor costs. [Usage Scenarios] - Cutting large amounts of chicken and pork - Reducing preparation time - Minimizing food waste [Benefits of Implementation] - Improved yield through high-precision portion cutting - Reduced labor costs through automation - Stabilized quality through uniform cutting

In the vegetable processing industry, it is essential to cut vegetables to a uniform size in order to balance product quality and yield. In particular, variations in cut size can affect the appearance and texture of the product, potentially leading to a decrease in yield. The I-Cut 11 portion cutter ensures uniform vegetable sizing by cutting at a weight set for each program, thereby improving yield. 【Usage Scenarios】 - Production of cut vegetables - Processing of vegetables for salads - Production of frozen vegetables 【Benefits of Implementation】 - Improved yield - Labor cost savings - Stabilization of product quality

In the fruit processing industry, uniformly shaping products in terms of size and shape is crucial for improving yield and maintaining product value. Particularly in situations where cutting precision is required, the challenge lies in maintaining stable quality without relying on the skills of the operator. The portion cutter "I-Cut 11" contributes to improved yield and labor cost savings by cutting at weights set for each program and automatically changing cutting patterns based on the size of the raw materials. 【Usage Scenarios】 - Fruit cutting processing - Shaping processed foods - Mass production - Labor reduction 【Benefits of Implementation】 - High-precision quantitative cutting - High yield - Easy operation - Space-saving

In the meat processing industry, there is a demand for improved efficiency in shaping operations and increased yield. In particular, achieving uniform cuts and minimizing waste is essential for cost reduction and stabilizing product quality. Inaccurate cuts can lead to decreased yield and diminish the value of the products. The portion cutter "I-Cut 122" addresses these challenges by cutting to the specified weight and length for each program and automatically changing the cutting pattern based on the size of the raw materials. 【Usage Scenarios】 - Shaping operations for chicken and other meats - Production of diced and fillet products - Utilization in mass production lines 【Benefits of Implementation】 - Improved yield - Labor cost savings - Stabilization of product quality

In the seafood processing industry, there is a demand for improved product quality and yield. In trimming operations, precise cuts and waste reduction are crucial. Improper cuts can lead to decreased yield and deterioration of product quality. The portion cutter "I-Cut 122" can cut to specified weights and lengths for each program, automatically changing cutting patterns based on raw material size, thus achieving improved yield and reduced labor costs. 【Usage Scenarios】 - Trimming fish fillets - Cutting mentaiko and tarako 【Benefits of Implementation】 - Minimizing waste of raw materials through accurate positioning - Improving yield through fixed quantity and size - Cost reduction through labor savings

In the poultry processing industry, accurately cutting deboned chicken is a crucial factor that affects yield and product quality. To meet the demands for diverse cut shapes and weights, cutting technology that combines flexibility and precision is required. Inaccurate cuts can lead to reduced yield and unnecessary cost increases. The portion cutter "I-Cut 122" cuts according to the weight and length set for each program and automatically changes the cutting pattern based on the size of the raw material, contributing to improved yield and reduced labor costs. 【Usage Scenarios】 - Cutting deboned chicken - Fried chicken, chicken fillets, diced chicken - Mass production lines 【Benefits of Implementation】 - Minimizing raw material waste through accurate positioning - Stabilizing product quality through consistent weight and size cuts - Cost reduction through labor savings

In the prepared food industry, uniformity in the cutting of ingredients is required to maintain consistent product quality and improve appearance. Especially as labor shortages become more severe, improving the efficiency of cutting operations is a critical issue. Uneven cuts can detract from the product's appearance and worsen yield. The portion cutter 'I-Cut 122' can cut according to the weight and length set for each program and automatically changes the cutting pattern based on the size of the raw materials. It is a dual-lane portion cutter that can improve yield and reduce labor costs. 【Usage Scenarios】 - Cutting chicken, fish fillets, etc. - Processing such as fried chicken and diced products - Cutting operations during mass production 【Benefits of Implementation】 - Minimizing waste of raw materials through accurate positioning - Stabilizing quality through precise and consistent cuts - Cost reduction through labor savings

In the restaurant industry, the quality of the menu and efficient operations are essential. In particular, rising labor costs and food waste are significant challenges that pressure profits. When the weight and size of portions are inconsistent, it can lead to a decline in cooking quality and customer satisfaction. The I-Cut 122 addresses these challenges by minimizing food waste through precise portioning and providing consistently high-quality portions. 【Usage Scenarios】 - Portion cutting for chicken, fish fillets, etc. - Menus such as fried chicken and pork tenderloin - Improving yield during mass production 【Benefits of Implementation】 - Reduction of food waste through accurate cuts - Savings on labor costs - Provision of consistent quality

In the pet food industry, uniform shape and weight molding is required. In particular, the stability of quality and improvement of yield are important. Uneven molding can lead to a decline in product quality and unnecessary cost increases. The I-Cut 122 accurately cuts at the set weight and automatically changes the cutting pattern to match the raw material size, improving yield and reducing labor costs. 【Application Scenarios】 - Molding of pet food - Cutting of chicken, fish, etc. - Quantitative and dimensional cutting 【Benefits of Implementation】 - Improved yield - Reduced labor costs - Stabilization of product quality

In the in-flight meal industry, reducing the weight of in-flight meals is crucial for lowering transportation costs. In particular, it is essential to minimize food waste and manage weight accurately. Improper cuts can increase food waste and lead to higher costs. The portion cutter "I-Cut 122" cuts accurately at the set weight, minimizing food waste. 【Usage Scenarios】 - Cutting chicken, fish fillets, etc. - Preparing ingredients for in-flight meals - Cutting ingredients that require weight management 【Benefits of Implementation】 - Improved yield - Reduced food waste - Savings on labor costs

In the school lunch environment, there is a high awareness of food safety and a demand for efficient cooking processes. Minimizing the risk of foreign object contamination and shortening cooking times through uniform cuts are essential for providing safe meals. The portion cutter "I-Cut 122" addresses these challenges with precise positioning and intuitive operability. It supports the safe provision of ingredients. 【Usage Scenarios】 - Cutting ingredients such as chicken and fish fillets - Reducing the risk of foreign object contamination - Shortening cooking times 【Benefits of Implementation】 - Improved yield through accurate cuts - Reduced labor costs - Enhanced food safety

In the hospital food service industry, there is a demand for uniform quality in patient meals and minimizing food waste. Particularly in large-scale cooking, the precision of ingredient cutting significantly affects the appearance, texture, and cost of the meals provided. Uneven cuts can lead to decreased yield and increased cooking time. The portion cutter "I-Cut 122" can cut at weights set for each program and automatically changes cutting patterns based on the size of the ingredients. It is a dual-lane portion cutter that can improve yield and reduce labor costs. 【Usage Scenarios】 - Standard cuts of chicken, fish fillets, etc., in hospital meals - Uniform cutting of ingredients in large-scale cooking - Adaptation to various cutting patterns according to the menu 【Benefits of Implementation】 - Minimization of food waste through accurate positioning - Reduction of cooking time through precise and consistent cuts - Reduction of labor costs through automation

In the meat processing industry, there is a demand for improved product quality and yield. In particular, achieving uniform cuts and minimizing waste are essential for cost reduction and enhancing customer satisfaction. Uneven cuts and decreased yield can undermine the value of the products. The portion cutter 'I-Cut 56' achieves high yield and minimal trimming through precise scanning with laser technology and optimal raw material reading accuracy. 【Usage Scenarios】 - Cutting of bacon, steak, pork loin, pork tenderloin, pork jowl, beef rump, beef round, ribeye, etc. 【Benefits of Implementation】 - Optimization of yield - Labor reduction - Provision of uniform products through quantitative and dimensional accuracy

Opening the Future of Food Packaging with Next-Generation Handling Technology The next-generation hand equipped with "Real Haptics® technology," developed in collaboration with Keio University, will change the common practices in food processing. 【Exhibiting at FOOMA 2026 from June 2 (Tue) to June 5 (Fri)!】 ■ "Real Haptics® Hand" that Manipulates Delicate Force We have achieved the transportation of "soft" and "irregularly shaped" foods, which was previously difficult, with a delicate force akin to that of a human hand. By combining it with a parallel link robot, we will demonstrate an automated line that picks with the gentleness of a skilled worker and accurately fills a deep-drawing packaging machine. At the venue, we will also have an experience booth where you can directly feel the technology. Please confirm the "haptic feedback" transmitted through the machine with your own hands. ■ Automation Demo by the Human-like Dual-arm Robot "NEXTAGE NXA" The human-like dual-arm robot "NEXTAGE NXA" will showcase advanced automation in conjunction with the packaging machine "M-flex." Cameras in the head and fingertips instantly recognize the position and posture of objects, autonomously performing complex handling. Experience the unprecedented harmony between robots and machines in a future production site in real-time.

The VEMAG's top-of-the-line vacuum filling machine "HPnx series" and the minced meat portioning machine "MMP223" are directly connected to create a ground meat production line that offers high efficiency and high-quality automation solutions. The greatest appeal lies in its overwhelming production speed and extremely enhanced weight accuracy. The precise double-screw system of the HPnx series gently and uniformly feeds the raw materials, while the MMP223 achieves ultra-fast cutting of up to 150 portions per minute. This minimizes weight variation (giveaway), directly leading to significant improvements in yield and cost reduction. Furthermore, by collaborating with an inline grinder, the process maintains the meat's natural vibrant color and the airy "fluffiness (loose structure)" without destroying the meat cells during shaping. The beauty of the packaged product stimulates consumer purchasing desire. It is possible to construct a fully automated line that seamlessly connects everything from automatic paper laying to tray loading and packaging processes, achieving both labor reduction and thorough hygiene management simultaneously. This ground meat production line is essential for maximizing profit margins and product value in the future process centers.