Items Tagged with 'size reduction'

ARTICLES

Dry Processing Technology

Delumper/crusher

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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Technology Sourcebook

Grinding system

The Hollymatic Tandem Gemini system connects 2 grinders together for continuous first- and second-grind production.


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Technology Sourcebook

Pump grinding system

Engineered for processors of sausage and other meat and poultry products, the Weiler VersaGrind 11 pump grinding system includes variable speed control on 3 separate drives and a positive displacement pump that eliminates roll back and the overworking of raw materials.
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Technology Sourcebook

Emulsifier

The TIPPER TIE TTCut125HS emulsifier processes broken biscuits, wafers and chocolate into rework products and reduces hazelnuts, almonds, spices, frozen fruits and vegetables to fine granules or powder.
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Technology Sourcebook

Mixer/grinder

Used for a variety of meat room applications, the Hollymatic all-stainless steel 900E mixer/grinder features a 200-lb. hopper capacity and grinds up to 65 lbs./min. on second grind.       


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IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.

Podcasts

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 February 2015 Cover

2015 February

In this February 2015 issue of Food Engineering, we explore how energy waste caused by leaks in compressed air, steam and water or faulty building insulation/seals can be reduced with the right equipment and knowledge.

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THE FOOD ENGINEERING STORE

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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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