Company: tna
Website: www.tnasolutions.com
Equipment Snapshot: tna has unveiled a brand new version of its flagship on-machine seasoning application system, the tna intelli-flav OMS 5.1, at the Anuga FoodTec show in Cologne, Germany. The new tna intelli-flav OMS 5.1 is designed to IP65 standards to facilitate maintenance and meet the highest hygiene and sanitation standards. In addition, tna now offers a range of new features such as a high-capacity stainless-steel drum, a heated oil circulation system and integrated bulk powder fill technology. As a result, the tna intelli-flav OMS 5.1 can now be used to accurately season an even wider range of products, including fried, baked and puffed snacks, such as chips, crackers and popcorn, but also confectionery like gummies and even frozen food applications that require more rigorous sanitation procedures like meats and seafoods.
As the only on-machine seasoning system on the market that offers both wet and dry seasoning in a single drum, the tna intelli-flav OMS 5.1 provides food manufacturers with the highest level of flexibility, while consistently delivering an accurately seasoned product with minimum waste. To prevent dust and water ingress and meet the strict IP65 (NEMA 4) protection requirements, tna’s engineering team have applied bespoke methods to seal edges, limit the use of wires, enclose feeder motors and facilitate the drainage of surface water. In addition, the new single load cell design of the tna intelli-flav OMS 5.1 keeps maintenance requirements to a minimum thanks to fewer moving parts and a more simple, easy-access construction.
Besides the product’s renowned lightweight polymer flavour drum, the new tna intelli-flav OMS 5.1 can now also be equipped with a highly robust stainless-steel drum to ensure superior equipment reliability when filled with high temperature product (exceeding 40°C/104°F). The system has also been fitted with a strong, high density drive to allow the instant load capacity to increase from 5kg to 8kg, or 1600kg/hour, while the new robust monocoque construction provides extra structural support.
With a new heated oil circulation system, the tna intelli-flav OMS 5.1 can now keep even ‘hard fats’, such as Palm Olein or butter, in liquid form as they travel through the machine. For dry seasoning applications, customers also have the option to equip the tna intelli-flav OMS 5.1 with an integrated, automated bulk powder fill system. Featuring a vacuum conveyor, the new bulk fill continuously monitors the seasoning level and automatically discharges powder into the hopper as it runs out to provide a uniform, quality product, while reducing the amount of airborne seasoning in the production hall. Together with tna’s innovative right product right bag (RPRB) technology, which ensures that only the correct seasoning is applied, the new tna intelli-flav OMS 5.1 provides manufacturers with a fully integrated seasoning solution.
“The tna intelli-flav OMS 5.1 is one of the most flexible and accurate seasoning systems on the market,” comments David Woollard, group product manager – seasoning at tna. “Our previous model was incredibly well-received by the wider snack industry, which is impressive for a system that was specifically designed for low volume production runs or high capacity operations with frequent flavour changes. With the new design and additional features of the tna intelli-flav OMS 5.1, we are now able to offer the same great benefits for an even wider range of applications. Whether you’re looking for a compact in-kitchen system to season your snacks hot out of the fryer or a more controlled oil polishing process for your gummies, the tna intelli-flav OMS 5.1 provides precise application rates on any product. What’s more, thanks to the new IP65 design of the machine, it also easily withstands the harsh washdown procedures at meat and seafood processing plants, making it one of the most versatile and robust seasoning systems on the market.”
To find out more about the new tna intelli-flav OMS 5.1 go to the tna website or visit stand# D058 E059 at Anuga FoodTec, Cologne, Germany, 20 – 23 March.
