In 1992, in Valencia, a small family business began producing meat preparations, born from the tradition of a master butcher.
Today — more than 30 years later — Bornay specialises in gourmet burgers and meatballs, creating custom products for wholesalers across Spain, Europe and Africa.
Their secret is not only the recipe: it’s their way of producing.
🥩 Made-to-order burgers, without limits
They work with Angus, Frisona, dry-aged meats, and recently launched a successful clean-label line.
They develop ad-hoc products based on the needs of their wholesalers, with specific formats and formulations.
But before, there was a problem.
❌ The challenge: increasing production… while losing quality
Their former processes:
- overheated the mix due to friction
- created high waste
- required excessive physical effort
- were noisy
- offered no programmable cycles
- relied on operator intuition
- limited formats due to fixed plates
In Alberto Bornay’s own words:
“I thought our system was very good… I was wrong.”
As an engineer, his priorities were clear:
- linear processes
- constant control
- real standardization
And he wasn’t finding it in the equipment they used.
🔄 The turning point
A casual conversation with Fuerpla changed their entire line.
They were looking for a way to make low-pressure burgers—meaning less stress on the meat, better texture, higher quality.
Fuerpla already had something similar… originally designed for cheese.
They tested it. Adjusted it. Rethought the process.
And it worked.
The collaboration grew.
And step by step, the company replaced all their equipment with Fuerpla systems.
📈 The results
The change was immediate—and surprising.
According to the client, three things were obvious from day one:
- Noise: drastically reduced
- Waste: almost nonexistent
- Temperature control of the mix: “simply unbeatable”
📦 And production?
They can manufacture various formats without complication.
They have automatic programming that eliminates variability.
Any operator can work without relying on intuition.
They’ve reduced incidents almost entirely.
And they’ve expanded their customer base—and their reputation.
“Today we have a higher status as a manufacturer.” Alberto Bornay, CEO of Bornay, S.L.
🧩 Why Fuerpla?
“There is a before and after working with them.
It was one of the best decisions we made.”
He adds something essential:
“Fuerpla is far from the big German and American giants… they advise you, they listen to you, they understand you. They’re manufacturers, they know the market, and their technical service is flexible.”
🔭 Looking ahead
The company is preparing to move to a new plant.
And Alberto is certain:
“Fuerpla will continue to be part of our growth. They’re fundamental to our future development.”
At Fuerpla, we don’t accumulate clients. We accompany processes.
Because food technology shouldn’t impose conditions—it should adapt to the people who elevate this craft.
If you work with good meat, good mix, or good ideas…
We know that the goal isn’t just producing more— it’s producing better.
