For a major, Wisconsin-based dairy products company, a progressing cavity pump handled the difficult task of transferring sweetened condensed milk out of flash coolers — solving a 25-year-old pumping problem. The NEMO pump provided by NETZSCH features a flexible rod design that eliminates the need for lubrication and protection against mechanical damage or corrosion. Since its installation, the pump has significantly reduced pump downtime, resulting in time, labor, and money savings.
With over 34 years in the herbal supplement arena, Traditional Medicinals has combined the ancient art of traditional formulating with the most modern scientific methods of quality assurance and production, and remains dedicated to preserving earth’s natural resources, both human and natural.
With over 30 years of continued success with Kemutec Powder Technologies fine grinding and sifting equipment, the Edward B. Beharry & Co. Ltd. returned to Kemutec to refit their Georgetown, Guyana plant. Seeking ISO accreditation for their spice manufacturing process, they needed to automate and modernize their existing plant equipment while maintaining their high quality finished products. By Kemutec Powder Technologies
Desired increases in production rates and some changes in products forced a major food processor and packager in the Northeast to consider upgrading some of its material handling and processing operations. By VAC-U-MAX
Oleoresin extraction, the starting point for many varieties of flavor development, is a long, labor-intensive and costly process...
Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.
Food blending and mixing processes are here to stay. The growth of dairy, chemical, and food reconstitution has forced food product offerings to evolve into what they are today. If the customer isn’t reconstituting, they are probably adding ingredients or batching different recipes. That said, versatility and speed are the two most important factors that manufacturers must address in the blending and mixing sector.
It’s time to come clean; sanitary mixer impeller design can be very difficult. This article aims to provide a few pointers for purchasing food-grade mixing machines, including ways identify the critical issues of mixing equipment and suggestions to narrow down the design and ensure a smooth cleaning experience.
The inability to uniformly disperse powders into a liquid batch within a practical amount of time is an all-too-common mixing problem that impacts productivity, labor costs, and power consumption. This white paper explores five tips for dispersing powders into liquid more efficiently.
Established in 1922, the Mancini Packing Company located in Zolfo Springs, Florida, has been providing premium quality roasted and fried bell peppers to the United States market for decades. By Sharon Nowak, Business Development Manager for Food and Pharmaceutical, K-Tron
Creating an efficient mixing or blending system is a balancing act. Throughput must be balanced against batch size, agitator sizes, motor sizes, shear and tip speeds, viscosity, the thermal capacity of your product, energy costs, labor costs…and many other variables.
The manufacture of any blended food product typically involves the intermediate process steps of transfer and weighing or “batching” of individual ingredients based upon their weight percentage in a blend.
Traditionally, manual batching methods have been used for material handling and feeding ingredients to the mixing process. However, bakeries around the world are now opting to automate their operations in order to increase productivity, save time and improve overall product quality as well as process safety.
With the predecessor model, the Continua cooking extruder, and the ZSK MEGAvolume series, Coperion has developed numerous plants for the production of candy and chocolate masses or chewing gum. Examples are plants for thermal reaction processes for the production of crumb chocolate or caramel masses (Maillard reaction).
Ross Double Cone Blenders design is most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being intermixed as the Double Cone rotates. Normal cycle times are typically in the range of 10 minutes, however they can be less depending on the difficulty of blending.
AC+Dry Blender 2116 System is easily integrated into existing systems. All wetted components are 316L stainless steel. Blenders run up to 25 feet of discharge pressure. Pressures above 25 feet require a discharge pump. Hoppers are available in 60°, 304 stainless steel.
Charles Ross and Son Company has announced a stocking program covering its popular line of Ribbon Blenders. The Blenders are available for sale or rental.
The production of pre-gelatinized flour and starch with a ZSK twin screw extruder from Coperion offers considerable cost advantages in comparison with conventional mixing boilers and roller dryers.
Ross V-Blenders are most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being split and intermixed as the shell rotates. Normal cycle times are typically in the range of 15 minutes, however can be less depending on the difficulty of blending.
PX introduces the new SanStar SSi (Stainless Steel inline) sanitary mixer from its Lightnin brand.
Industrial food blending usually refers to the process of mixing two distinct solids or mixing of bulk solids with small ratios of liquids. Blending and mixing are interchangeable terms. However, blending is generally more gentle than mixing, which is why it’s technically different. The outcome of blending is to take two or more pure elements and combine them into a new product where samples of it will contain the same ratio of the elements that were combined to be blended.
Examples of products created from mixing solids in food manufacturing include: cake mixes, coffee, tea, beverage powders, ice-cream mixes, yogurts, spices, flours, trail mixes, and cereals.
Examples of or products created from mixing solids with liquids in food manufacturing include: confectionary, pasta, ready-to-eat cereals, pet foods, and dairy products.
Blending equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what products are being blended, efficiency, batch size, the facility’s available manufacturing space, preciseness of the blend, energy costs, discharging options, cleaning, and sanitation options.
The most-common styles of blending equipment are:
After choosing the style of industrial food blender that will suit your company’s food-processing requirements, it will be equally important to make sure the ribbons, paddles, rods, and shafts are matched to the physical properties of the elements being blended. This is imperative to ensuring better efficiency and reducing maintenance downtime.
