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Articles Tagged with ''drying''
Dairy processors focus on growth, continuous improvement and sustainability.
Engineered for smaller regional producers of biscuits and crackers, RFC Bantam-Series Macrowave post-baking dryers are intended for up to 1m-wide bands producing 3,000 lb./hr. or less.
Technologies must be properly applied after careful planning to ascertain where and what to automate.
Able to be custom engineered for food production operations, Radio Frequency Macrowave post-baking dryers utilize radio frequency energy that preferentially heats and dries the moist areas of cookies, crackers and snack foods.
Witte vibrating fluid bed dryers and coolers feature an optional motorized hoist system that automatically raises the cover and reveals the entire drying or cooling system interior.
Bühler was investigating how to improve the conditioning of pasta through enhanced dryer control.
Witte vibrating fluid bed dryers and coolers permit unimpeded access to the entire drying system; 1-handed C-clamps release the exhaust cover from the conveying surface.
The Witte food-grade vibrating fluid bed drying and cooling system reclaims energy lost in the exhaust airstream.
Kason’s Vibro-Bed circular fluid bed drying system integrates a 30-in. (762mm) diameter fluid bed processing chamber with an electric heater, blower and control panel on 2 shippable frames ready for onsite connection to a power source, dust collector and material inlet/outlet.