Articles Tagged with ''ovens''

Technology Sourcebook

Spiral oven

Offering a choice of up-flow, down-flow or dynamic airflow control air through the belt stack, the JBT Stein GYRoCOMPACT (GCO) II-1000 spiral oven suits a range of product and process requirements.


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Technology Sourcebook

Spiral ovens

Engineered for the high-volume production of poultry, meat, prepared foods and bakery products, Heat and Control spiral ovens are available with an internal, integrated system to enhance product color.


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Technology Sourcebook

Drum ovens

Benko electrically heated Sahara Hot Box drum ovens are available with oversized spill containment that enables the unit to contain the full volume of a 55-gal. drum or tote in the event of a spill.


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Technology Sourcebook

Microwave tempering systems

PSC TMW microwave tempering systems heat frozen meat blocks to a precise temperature prior to slicing, grinding, forming and other operations; they maintain a temperature variation of less than +/-2°F within the block exiting the system.


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Technology Sourcebook

Batch ovens

Benko Sahara batch ovens offer heating and cooling in 1 unit; they can also be designed to comply with National Fire Protection Association 86 safety standards for Class A ovens that heat flammable materials.


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Spiral oven

Suitable for the high-volume production of poultry, meat, prepared foods and bakery products, the Heat and Control compact spiral oven can be used for long-duration cooking or very high volume production.


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Food Engineering's Food Automation & Manufacturing Conference and Expo 2015

Images from Food Engineering's Food Automation & Manufacturing Conference and Expo in Clearwater Beach, Florida, April 12-15, 2015. The event brought food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering May 2015 Cover

2015 May

The May 2015 issue of Food Engineering explores effective tools for hitting manufacturing targets. Also, read how processors are looking for faster ways to detect harmful pathogens in food and beverages without sacrificing accuracy or reliability.

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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