Plastic, modular, positive drive & other belts and conveyors for snack and bakery operations, including silicone, polyester, polyvinylchloride (PVC), thermoplastic polyurethane (TPU) & polyolefine (TPO).
Snack and bakery equipment companies have been busy updating ovens and proofers in recent months. Recently released and updated ovens have included features like greater energy savings, shorter turnaround time and wireless remote monitoring, sometimes those provided by component subcontractors.
Packaging materials have evolved to meet new demands today’s snack and bakery market. A desire for longer shelf life paired with fewer preservatives in the foods and healthy eating overall has prompted the need for lightweight packaging, thinner barrier materials and convenience features on thinner, more-sustainable substances.
A first-of-its-kind metal detection platform from Thermo Fisher Scientific rapidly scans up to five frequencies to help food and consumer goods manufacturers confidently find ferrous, non-ferrous and stainless steel metal contaminants in products to improve safety for their customers.
tna has introduced a new energy-efficient fan design for its Ferguson ener-freeze FFV 3 to reduce energy consumption by more than 30%, providing French fry manufacturers with a more cost-effective and sustainable freezing solution.
Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.