Meat&Poultry -- October 2014 - 86

Product Showcase

Vacuum tumbler
Hollymatic makes marinating easy with their HVT-30

Slide-plate
patty former

Vacuum Tumbler that adds consistent quality to marinat-

The new NovaMax500

ed menu items. This tum-

- the next generation

bling process increases yield,

of slide-plate formers

tenderizes product, reduces

from Formax, a Provi-

cook time and evenly dis-

sur Technologies Inc.

tributes flavor throughout

brand - consistently delivers a higher-quality, more-con-

product whether it is meat,

sistent product at a lower cost. Slide-plate formers are

fish or poultry. Using Hol-

perfectly suited for processors that form a wide variety

lymatic's HVT-30 Vacuum

of formed products and require a wide range of tooling.

Tumbler is a great way to

This system ensures processors will always satisfy strin-

add creative variety to your food offerings while increas-

gent customer demands while improving their own costs,

ing sales and profits for your operation.

portion control and machine maintenance.

(708) 579-3700

(708) 479-3500

www.hollymatic.com

www.provisur.com

Robotic loader

Skin packaging technology

The Drake Company will unveil the new Drake LS-600R

Harpak-ULMA Packaging introduces Darfresh on Tray,

at Pack Expo in Novem-

a joint-technology development with Sealed Air, which is

ber. The LS-600R collates

a revolutionary new skin packaging technology that uses

and readies the processed

100 percent of

product for final packaging.

the skin film to

Through a patented sort-

seal the pack-

ing mechanism, the machine

ages. Darfresh

"unscrambles" the product,

on Tray is en-

places it into pack patterns

abled by t he

and finally transfers it to a

innovative and

horizontal form-fill-seal (HFFS) machine.
(540) 569-0967
www.drakeloader.com

Ethnic seasonings and flavors
Fuchs North America plans to unveil a second collection

patented Mondini "Platform Technology", which allows a
single tray-sealing machine to produce a variety of packaging formats with minimal changeover time.
(508) 884-2500
www.harpak-ulma.com

of seasonings and flavors in

Crust freezing technology

October. Ethnic Inspirations

High-volume food-processing operations that crust-freeze

II will consist of a completely

prior to slicing can often quickly improve the repeatability

new selection of unique, ex-

of high-speed slicers while enhancing sliceabililty, qual-

citing flavors inspired by re-

ity and yield. The key is matching the crust-freezing pro-

gional cuisines that span the

cess to the slicing operation. Linde LLC has been work-

globe - from South America

ing with companies to show the benefits of using in-line

to South Asia and the Far

cryogenic crust freezing to improve high-speed slicing

East. The company is tak-

operations and how it can be implemented into normal

ing reservations for complimentary samples.

processing procedures.

(800) 365-3229

(800) 755-9277

www.fuchsna.com/Ethnic-Inspiration-II-Collection

www.lindefood.com

* Meat&Poultry * October 2014 * www.MeatPoultry.com

http://www.hollymatic.com http://www.provisur.com http://www.drakeloader.com http://www.harpak-ulma.com http://www.fuchsna.com/Ethnic-Inspiration-II-Collection http://www.lindefood.com http://www.MeatPoultry.com

Meat&Poultry -- October 2014

Table of Contents for the Digital Edition of Meat&Poultry -- October 2014