Food Engineering

Hot pour fillers

October 1, 2008


Designed for temperature-sensitive filling applications, Hinds-Bock’s hot pour fillers have self-contained heat systems capable of maintaining product temperature +/-2°F throughout the filler. Intended for use with cheese, soup, jam or sauces, the fillers dive entirely for clean bottom-up filling. Optional features include hopper agitation to maintain proper suspension of product and PLC control with operator interface.

Hinds-Bock Corporation; 877-292-5715; www.hinds-bock.com