Designed to fit into existing production lines, NuTEC C-frame portioning depositors deposit cookie dough and fillings for stuffed sandwiches, quesadillas, calzones, sandwich wraps, cordon bleu, burritos, egg rolls, hamburgers, pies, chicken Kiev and stuffed seafood shells; the feed system uses a rotating spiral that moves product to the rotary vane pump.
Generating flows up to 0.02 gpm (0.075 lpm) at pressures up to 100 psi (7 bar), food-grade PulsaJet automatic spray nozzles apply ingredients, flavorings, release agents and other coatings.
Hinds-Bock industrial muffin and cake batter depositors can be fed by Hinds-Bock bulk intermediate hoppers that accept multiple batches of batter from mixers.
Capable of being integrated with horizontal vacuum formers, tray sealing lines and automatic conveyors, the Hinds-Bock model 4P-16V multi-piston depositor fills a range of pumpable products including sauces, marinades, salsa, gravy, entrée items such as macaroni and cheese, and other products with or without particulates.
The Hinds-Bock dry ingredient depositor is designed for dry, free-flowing products such as sugar, sprinkles, chocolate chips, oat flakes, sliced nuts, dry low-fat streusel and flour.
Engineered for entrées and frozen meal processing, Hinds-Bock servo motor-driven pump fillers come with a control system that allows them to be linked via Ethernet to a plant’s control system.
The Heat and Control 90-in. Micro breader applies all styles of pre-dust, crumb and flake coatings to poultry, meat, vegetables and other foods; top coverage and breading bed density are independently adjustable.
The Hinds-Bock batter and injecting system features a servo-driven dual chain conveyor, with an optional paper cup placer, batter depositor and second diving bridge injection depositor.
With capacities up to 40,000 lb./hr., Extru-Tech continuous batch coating technology features a multifunctional time/pressure spray design from 2 separate nozzle banks that provides liquid application uniformity across the entire batch.
