Sound sanitary facility design is vital in the snack and baking industry in order to maintain peak food safety, especially for facilities making products with tricky ingredients or processes from a sanitation perspective. Associated sanitation procedures can also prove a challenge in older facilities.
Ingredient-handling equipment used by snack producers and bakeries ranges from automated batching and dosing machines to pneumatic conveyors, as well as equipment like sifters to prepare ingredients for addition to batches of dough.
Product-handling equipment, mincluding cartoners and case erectors, packers and loaders, are more automated and more flexible than ever, offering quick changeovers between package formats.
Dynatrol Level Detectors can operate as high, mid and low level indicators for bulk solids materials ranging from low-density flakes and powders to pellets and heavy granular materials.
The unique design features and functionality of Baker Perkins’ new servo-driven mechanism for wirecut machines have been recognised and protected by the granting of a patent.
The massive nationwide recall of romaine lettuce in the U.S. in November, followed in mid-December by a highly publicized recall of nearly 30,000 pounds of frozen ready-to-eat sausage links, once again thrust food safety into the spotlight and into public discourse.
Snack food and bakery companies looking to purchase belts and conveyors are asking for larger capacity, quieter machinery, improved safety, greater energy efficiency the ability to reduce manpower, and, thus, costs.
Shipping contamination-free food products to the public has always been business-critical, but today's social media landscape leaves virtually no room for error. A wider variety of products, along with a wide variety of packaging options, have increased the need for more flexible inspection and detection equipment.