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The Baker Perkins Microfilm cooker is designed for cooking of sugar, low-sugar and sugar-free confectionery products such as gummies, as well as other soft candy and confectionery items like toffee, caramels and jellies.
Between 2010 and 2012, Mixum rebuilt its production facilities from the ground up into a model food processing plant. It also installed state-of-the-art food processing equipment, including a line of continuous-process blanching and cooling equipment for pasta.
The Heat and Control SO twin spiral oven provides 2-zone cooking control; steam only, dry heat or any combination can be controlled independently in each zone.
The Reading Bakery Systems PRISM Emithermic oven offers radiant and convective heat, as well as a humidity-controlled product zone directly surrounding products while baking.
The Heat and Control 2-stage French fry fryer system includes a 2-stage French fry fryer, integrated batter application system, oil filtration management system, oil mist eliminators, a heat exchanger and complete access platforms.
The Florigo 25 t/h French fryer incorporates 6 zones equally divided over the length of the fryer; each zone has a controlled oil inlet and outlet for oil flow throughout the fryer kettle.
The North American Meat Institute Foundation (NAMIF) has released a new video demonstrating safe preparation of frozen, raw, stuffed meat and poultry products as part of September’s Food Safety Education Month.
The Hydro-Thermal SilverLine self-contained, continuous food and beverage processing system cooks recipes as specified, replacing heat exchangers and kettles.
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