Articles Tagged with ''depositing''

Dry Processing

Dry ingredient depositor

The Hinds-Bock dry ingredient depositor is designed for dry, free-flowing products such as sugar, sprinkles, chocolate chips, oat flakes, sliced nuts, dry low-fat streusel and flour.


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Servo motor-driven pump fillers

Engineered for entrées and frozen meal processing, Hinds-Bock servo motor-driven pump fillers come with a control system that allows them to be linked via Ethernet to a plant’s control system.


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Technology Sourcebook

Breader

The Heat and Control 90-in. Micro breader applies all styles of pre-dust, crumb and flake coatings to poultry, meat, vegetables and other foods; top coverage and breading bed density are independently adjustable.


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Batter/injecting system

The Hinds-Bock batter and injecting system features a servo-driven dual chain conveyor, with an optional paper cup placer, batter depositor and second diving bridge injection depositor.


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Batch coating technology

With capacities up to 40,000 lb./hr., Extru-Tech continuous batch coating technology features a multifunctional time/pressure spray design from 2 separate nozzle banks that provides liquid application uniformity across the entire batch.
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Bun glaze spraying system

Compatible with a variety of glazes used for adding flavors and sheens to buns and breads, the GOE bun glaze spraying system recovers and reuses all the glaze that is not applied to the product.


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Multi-station depositor

Used for confectionery products, the UNIFILLER multi-station depositor provides individual portion control of chunks, particulates and fragile, delicate products through each nozzle.


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Filler/depositors

With large port openings and gentle internal passages, Hinds-Bock SP-64 filler/depositors are suitable for delicate products such as 4+1 sliced or whole strawberries, fruit fillings, berries, vegetables, purées, deli salads and vegetable fillings.


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Technology Sourcebook

Batter depositing systems

Hinds-Bock automatic loaf cake and muffin batter depositing systems deposit nut pieces, chocolate chips, sugar, dry streusel and other flowable dry toppings; automatic swirling machines for 2-flavor marble loaf cakes are available.


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Technology Sourcebook

Filling/portioning depositors

NuTEC C-frame depositors are used to deposit fillings for stuffed sandwiches, quesadillas, calzones, sandwich wraps, cordon bleu, burritos, egg rolls, hamburgers, meat pies and stuffed seafood shells.


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Plant of the Year 2015

Mars Chocolate was chosen as Food Engineering’s 2015 Plant of the Year. The first new Mars candy plant in North America in 35 years is not only LEED Gold certified, it’s highly automated as well.

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 April 2015 Cover

2015 April

The April 2014 issue of Food Engineering features the Plant of the Year: Mars Chocolate. The first new Mars chocolate candy plant in North America in 35 years is not only LEED Gold certified, it’s highly automated as well.

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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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