Marlen - Cutting in - May 2018 - 3

fessional chefs, commissaries and meal kit manufactur-

This is especially true when it comes to size reduction in

ers high-quality and consistent ingredient and toppings

processing environments. "The needs vary at all aspects of

for everything from soups to sauces to salads and pizzas.

cutting," said Williams, from inputting the product and delivering it to the machine to how to infeed most efficiently

Precision points

and then, how to best handle it going away from the dicer.

Equipment designed to produce diced and sliced pro-

"We keep hearing, 'it sure is nice to have somebody willing

teins, including raw and cooked products across multiple

to work with us on a complete line solution,'" Williams said,

species, allows processors to capitalize on the opportu-

and the DuraKut is just that.

nities to deliver products that today's consumers crave.
put while offering industry-leading sanitary design has al-

"The No. 1 thing customers want
is a customized solution."

ways been in the DNA of equipment from Marlen Interna-

- Bill Williams

Technology focused on flexibility and maximum through-

tional. Its latest innovations in size reduction technology
are highlighted in the design and streamlined functionality
of the Carruthers DuraKut™ 6000.
Applying technology for today's processors is multi-layered and there is no silver bullet when it comes to offering
solutions. According to Bill Williams, Carruthers product
sales manager, the ability to tailor solutions to the needs
of customers should always be the goal of new equipment innovations.
"The No. 1 thing customers want is a customized solution," said Williams. "There is no one-size-fits-all answer."



Table of Contents for the Digital Edition of Marlen - Cutting in - May 2018

Marlen - Cutting in - May 2018 - 1
Marlen - Cutting in - May 2018 - 2
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