- THE MAGAZINE
- FOOD MASTER
Dow Water & Process Solutions HYPERSHELL reverse osmosis elements feature state-of-the-art, spiral-wound, 8-in., high-rejection reverse osmosis and nanofiltration membranes encased in a polypropylene hard shell.
Operating at temperatures up to 850°F, the Grieve No. 902 electric walk-in oven has three 60- x 72-in. rollout steel shelves rated for 400-lb. loads. and 8-in. thick oven walls comprised of 2 in. of 1,900°F block and 6 in. of 10 lb./cf density rockwool insulation.
The NuTECtured patty fill system forms and assembles patties in random grinder-sized strands for heat transfer throughout the product for faster, more uniform cooking times.
Capable of producing 500 finished lb./hr. of batch fried potato chips of almost any style, the Heat and Control MasterTherm kettle fryer provides cooking oil that is heated uniformly throughout the unit by a thermal fluid heat exchanger immersed in the oil.
Producing a flat 1-in. wide airstream, the EXAIR stainless steel flat Super air nozzle has a blowing force of 9.8 oz. when mounted 12 in. from the target.
The Bimba Manufacturing SPCS-2 high-flow servo pneumatic control valve provides electric-like closed loop motion control when used with direct feedback pneumatic actuators.
The Formax PowerMax slicing system features an independent drive system that adjusts to small variations within each log of beef, poultry, pork, fish and other food products.
With a center line diameter of 36 in., the Simplimatic spiral conveyor allows continuous product flow while changing elevations; it is adaptable for different products and permits customization through optional adjustable guides.
Bredel F-NBR food-grade pump hoses meet FDA 21CFR177.2600, EC 1935/2004 and BfR XXI cat.4 regulations
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