Articles Tagged with ''depositing''

Technology Sourcebook

Multi-piston depositor

The Unifiller stainless steel multi-piston depositor provides volume depositing of muffins, cakes, cupcakes, mousse, fillings, loaf cakes, certain breads and doughs, sauces, dips, dressings, marinades and salsas; it also can be used to automatically fill various containers and tubs.


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Seasoning system

Used to season potato chips, nuts, crackers and other snacks at the point-of-packaging, the Heat and Control FastBack on-machine seasoning system allows different flavorings to be applied at each weigher/bagmaker without the risk of cross-contamination.


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Technology Sourcebook

Depositors

Able to handle products from stiff doughs to viscous sauces and spreads, Vemag depositors have a positive displacement, double-screw pump for portioning accuracy.


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Sandwich line depositor

Capable of depositing sandwich salads including tuna, egg and chicken onto bread, buns, tortillas or dough, the Hinds-Bock USDA-approved 2P-01 servo pump filler also deposits condiments at speeds up to 334/min. over a 2-lane conveyor.


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Technology Sourcebook

Depositor

Designed for the bakery industry, the servo-driven Unifiller multi-station piston depositor can be used with stiff batters, batters with particulates, heavy cake mixes and liquids such as egg, custard and tres leches milk; it also handles light mousses or chunky fillings without breaking the pieces down or causing damage.


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Technology Sourcebook

Dual-piston filler/depositors

Hinds-Bock dual-piston filler/depositors have large port openings for the filling of chunky ingredients without crushing them.
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Technology Sourcebook

Meal depositing systems

Available in single- or multi-lane configurations for speeds up to 320 meals/min., Hinds-Bock 4P-32 meal depositing systems feature tray denesters, industrial servo or conventional piston depositors, traveling spout bridges and transfer pumps.
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Technology Sourcebook

Mexican food depositors

Unifiller depositors for Mexican food production portion fillings and sauces for burritos, taquitos, empanadas and more into tubs, onto products or into trays.
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Technology Sourcebook

Depositors

Hinds-Bock industrial muffin and cake batter depositors feature diving positive shutoff spouts with large ports to handle viscous batters with large frozen particulates.
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Ingredient Depositor

The Hinds-Bock dry ingredient depositor works with dry, free-flowing products such as sugar, sprinkles, chocolate chips, oat flakes, sliced nuts, etc.
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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

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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 December 2014 Cover

2014 December

In the December 2014 issue of Food Engineering read about our Fabulous Food Plant feature on the Chelten House, a new facility in Las Vegas.

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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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