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Power supplies

October 1, 2011
Pepperl+Fuchs VAN-115/230AC-K19 AS-Interface Class II power supplies are 90.5% efficient to minimize power loss and limit the need for enclosure cooling.
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Cooker-cooler

October 1, 2011
Available in standard sizes from 50- through 400-gal. working capacity, the Chester-Jensen cooker-cooler cooks, cools and super blends any pumpable food product, all within one unit.
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Laser marking system

October 1, 2011
The Telesis EVC diode-pumped laser marking system can mark on-the-fly at high speeds without burn through on delicate foils and with contrast on various plastics; it also marks on chip boards, plastic bottles and other materials without consumables or ecology issues.
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Lift check valves

October 1, 2011
Designed for EN and ASME standards, Spirax Sarco LCV3 (cast iron), LCV4 (carbon steel), LCV6 (stainless steel) and LCV7 (SG iron) lift check valves can be used for a range of applications.
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Spiral belts

October 1, 2011
USDA accepted for meat and poultry, the Ashworth Advantage lotension plastic spiral belt has an increased open area that reduces dwell times and energy consumption.
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Dual-shaft mixers

October 1, 2011
Engineered for processing pastes, gels, suspensions, slurries and other viscous formulations, Ross dual-shaft mixers are composed of 2 independently driven agitators working in tandem.
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Reusable plastic pallet

October 1, 2011
The ORBIS 40-in. x 48-in. reusable plastic grocery distribution pallet is nestable, with a nest ratio that optimizes space in standard 53-ft. trailers.
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Pulse control

October 1, 2011
The Omega PCM5 series pulse control module converts a 4 to 20 mA signal from a process/temperature controller or computer to a time proportional output.
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X-ray-detectable plastic

October 1, 2011
Röchling Polystone M XDT X-ray-detectable UHMW-PE is a traceable plastic, designed for machined parts for filling, sorting and packaging machinery.
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High-shear mixers

October 1, 2011
Silverson high-shear mixers hydrate and disperse gums and thickeners, disintegrating agglomerates and exposing an increased surface area of the powdered ingredients to the surrounding liquid.
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