Snack Food & Wholesale Bakery - September 2008 - (Page 56)

Equipment Briefs Continued from page 55 ing a 30-mesh screen. Additionally it uses light weight components and form fitting, snap-on neoprene gaskets for easy maintenance and sanitation. Great Western Manufacturing Leavenworth, Kan. 1-800-682-3121 sifter@gwmfg.com www.gwmfg.com KoEx friction disk extruders from Heat and Control automatically form up to 900 lb. of twist/curl/collet snacks per hour. It features a two-way product discharge conveyor, easy-to-remove extrusion tooling tive microbe kill and avoiding toxic effects on product quality. These systems are ideal for batch or conveyorized applications of bagged or bulk food ingredients. Radio Frequency Co. Millis, Mass. 1-508-376-9555 tclark@radiofrequency.com www.radiofrequency.com installation as well as optimal equipment set-up and configuration. The systems offer safe operation and ensure compliance with quality management systems such as good manufacturing practices. Mettler Toledo Columbus, Ohio 1-800-638-8537 www.mt.com CSB-System has rolled out a new version of its least cost formulation software for determining such factors as products protein and fat content. The latest system is more modular and allows for multiple approaches in the planning stages and during production. It can be Hinds-Bock introduced the Automatic Answer system, a versatile line of depositors used for stand-alone muffin batter. Featuring the latest servo technology and operator interface panels, the depositors can produce up to 18,000 lb. per hour. Its features include pan oiling, paper cup den- for quick cleaning and changeovers and a simple PLC control system with menu recipes and operating procedures. Continuous variable adjustment of the extrusion plate gap and speeds of the feed screw and friction disk maintain precise product specifications. Additionally, an electrically heated extrusion barrel sustains optimal extrusion conditions and reduces waste and delays during start up. Heat and Control, Inc. Hayward, Calif. 1-510-259-0500 info@heatandcontrol.com www.heatandcontrol.com integrated into the CSB-HACCP module so lab tests can feed dynamic formulas directly on to the production floor. CSB-System International Kitchener, Ontario, Canada 1-800-852-9977 viray@csb.com www.csb.com esters and single or multiple batter depositors with diving positive shut-off spouts. Hinds-Bock Corp. Bothell, Wash. 1-877-292-5715 info@hinds-bock.com www.hinds-bock.com Radio Frequency has developed a line of energy-saving Macrowave Pasteurization Systems that operate at 40 MHz where the depth of penetration and uniformity of heating are optimized, thus ensuring effec- Mettler Toledo came out with the Initial Qualification Packages (IPacs) and the Equipment Qualification Pac (EQ Pac), professional installation and calibration packages for precision balances. These packages offer customers significant cost savings through quick Clextral unleashed the Evolum 25 and Evolum 32, twin-screw extruders designed to assist food processors in developing new extruded food products and enable seam- 56 Snack Food & Wholesale Bakery - SEPTEMBER 2008 http://www.gwmfg.com http://www.radiofrequency.com http://www.mt.com http://www.csb.com http://www.heatandcontrol.com http://www.hinds-bock.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - September 2008

Snack Food & Wholesale Bakery - September 2008 Contents Editor’s Note For Goodness Sakes Better Than the Rest Unconventional Thinking Easy Does It New Products In the Comfort Zone Engineering Management The ASB Column Printer Keeps Production Running Equipment Briefs Better Than the Rest The Final Word

Snack Food & Wholesale Bakery - September 2008

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