Articles Tagged with ''depositing''

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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Technology Sourcebook

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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Technology Sourcebook

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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Technology Sourcebook

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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Technology Sourcebook

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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Technology Sourcebook

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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Technology Sourcebook

Pie depositing equipment

 Hinds-Bock pie depositing machinery is engineered for the entire range of pies including meat pies, fruit pies, custard pies, cream pies and pie toppings.  


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IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

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 March 2015 cover

2015 March

In this March 2015 issue of Food Engineering, we explore how a surprise FDA audit could be serious if you're not recording key data.

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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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