Articles Tagged with ''size reduction''

Technology Sourcebook

J-cutter unit

The Foodmate automated J-cutter unit makes an accurate pre-cut along the drum and thigh bone of poultry.

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Technology Sourcebook

Slicing system

The Provisur PowerMax3500 slicing system has a standard 6- x 15-in. or optional 7- x 13-in. slicing throat size that allows the use of up to 3 independent product drives.

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Technology Sourcebook

Hygienic slicer

Engineered for high-volume processors, the Weber hygienic 906 slicer automatically loads 4 logs and creates on-weight slices at blade speeds up to 1,500 rpm, while the 804 model for mid-volume processors has an idle-cut knife head for slices from .5 to 50mm thick and on-weight portions at blade speeds up to 1,500 rpm.

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Technology Sourcebook

Screw-fed disintegrator

Built for bulky products that have high adhesion or high buoyancy (high surface area and low bulk density) such as leafy greens, the Corenco screw-fed disintegrator features auger feeding.

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Technology Sourcebook


Accepting infeed products up to 6 1/2 in. in any dimension, the Urschel Sprint 2 dicer has a stainless steel sanitary design throughout the food zone, which is completely isolated from the mechanical zone.

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Dry Processing Technology


The Franklin Miller Triple-LP delumper/crusher handles sticky, wet, moist substances as well as dry, caked solids.

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Technology Sourcebook

Dark meat deboning system

Capable of handling any size chicken, the Foodmate OPTI-LTD dark meat deboning system debones up to 100 skinless or skin-on whole legs, thighs and drumsticks per min.; it removes meat with low bone content left and leaves the pin bone on the leg.

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Technology Sourcebook

Midsize trimmers

Designed for beef, pork and poultry cutting and defatting operations, Bettcher Quantum midsize trimmers range in blade diameter from 2.6 to 3.5 in.

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Image Galleries

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.


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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