This issue, we feature new technologies from WireBelt and Ashworth, among others.


Wire Belt’s new Compactgrid Conveyor   Belt is Ideal for Cooking Operations Such as Conveyorized Fryers or   Ovens. Compactgrid Transfers a Product out of an Oven and Onto a Cooling Line.   Made of Stainless Steel, the Belt Won’t Sweat, Slip, Droop, sag or Catch Fire.   its Open Design Makes it a Solution for Cooling Freshly Baked or Freshly Fried   Products in High-volume, High-throughput Processes.

Wire Belt Company of America
Londonderry, N.H.
1-603-518-2300
sales@wirebelt.com
www.wirebelt.com

Ashworth’s new one-inch pitch Omni-Pro 100 grid belt can continuously withstand tensions of   200 lb. for more than 100,000 cycles. Its link design incorporates a 360-degree   rod-to-link zero-tension weld. The rod end is completely melted and fused into   the link by robotic welders, while a protrusion leg feature prevents the belt’s   welds from coming into contact with spiral cage bars. The Omni-Pro 100 can be   outfitted with reduced radius links to achieve turn ratios as low as 1.7:1.

Ashworth Bros., Inc.
Winchester, Va.
1-800-682-4594
ksmith@ashworth.com
www.ashworth.com

Among Hinds-Bock’s industrial muffin and cake batter depositors are standard and custom systems - from stand-alone   depositors to complete 12,000 pound-per-hour production depositing lines -   including tray and cup de-nesting, multiple batter depositors, pan oilers, and   dry ingredient depositors. The company’s industrial muffin and cake depositors   and depositing lines can be fed by its bulk intermediate hoppers.

Hinds-Bock Corp.
Bothell, Wash.
1-877-292-5715
info@hinds-bock.com
www.hinds-bock.com

Mettler-Toledo Safeline introduces the PowerPhasePLUS RB metal detector for inspecting bulk products.   The new detector features Safeline’s advanced coil technology and has a wide   aperture that is well-suited for bulk bags, yet also can inspect any dry, wet,   loose or packed bulk product. Built on the PowerPhase software platform, the   detector finds even difficult-to-detect nonmagnetic stainless steel and fine   wire contaminants.

Mettler-Toledo Safeline

Tampa, Fla.
1-813-889-9500
safeline.sales@mt.com
www.us.mt.com

A new brochure highlights the latest machinery   systems for weighing, checkweighing, snack bagmaking, conveying,   distribution, inspection, and packaging from Heat and Control,   Ishida and CEIA.  To receive a copy, contact Heat and Control,   Inc.

Heat and Control, Inc.

Hayward, Calif.
1-510-259-0500
info@heatandcontrol.com
www.heatandcontrol.com

T.L. Green Biscuit & Cracker, a division   of Reading Bakery Systems, offers the Independence   Wirecut Machine for wire-cut cookies and other low-pressure   dough-forming applications. The machine uses a filler block that funnels dough   from the grooved forcing rolls into the die cups mounted above the wire-cutting   mechanism. At the bottom of the die, the dough pieces are sliced at speeds of up   to 150 cuts per minute and dropped onto a transfer conveyor belt or solid oven   baking band.

Reading Bakery Systems
Robesonia, Penn.
1-610-693-5816
info@readingbakery.com
www.readingbakery.com

Masipack N.A. introduces the MXVK   bag leak testing device. This rugged, pneumatic, all-acrylic leak   testing tank offers quick tests on all types of flexible packages. Mounted on a   stainless steel table with casters, the MXVK can be used for GMP procedures or   to identify seal jaw assembly issues.

Masipack N.A.
Lakeland, Fla.
1-863-644-3900
ml.usa@masipack.com
www.masipack.com

Fritsch’s latest dough sheeting machines -   the ROLLFIX 300 and 600 - offer new features and practical   improvements, such as a flour duster that doesn’t require lifting operation, a   quick belt release for easy cleaning and maintenance, and a roller gap that has   been widened to 45 mm. to allow bakers to start with thicker dough sheet. The   redesigned protective covers are bigger, as well. ROLLFIX 600 also offers a new   color touchscreen control panel, an ergonomically optimized user interface and a   frequency controlled belt drive, among other features.

Fritsch USA Inc.

1-973-857-7272
Cedar Grove, N.J.
sales@Fritsch-usa.us
www.fritsch-usa.us

With a nose diameter of 3.5 in., SpanTech   LLC’s low-profile idler assembly can eliminate the need for transfer   devices at conveyor in-feed/discharge interfaces. Products as small as 4 in. can   be transferred without stalling and without the use of a transfer bridge. The   small profile height also allows the clearances required for stacked conveyors   to be reduced. Existing conveyors can be retrofitted with the low-profile idler   as a direct replacement for the previous equipment.

SpanTech, LLC
Glasgow, Ky.
1-270-651-9166
sheila_steenbergen@spantechllc.com
www.spantechllc.com

Ross’s new triple shaft model VMC-40S   Sanitary VersaMix mixer line features type 316 stainless steel wetted parts   polished to a 180-grit finish. The unit includes a self-contained high shear   rotor stator mixer with SLIM for solids induction, a conventional high-speed   disperser and a three-wing anchor with Teflon scrapers. The vessels are jacketed   to heat or cool and can operate to 29-1/2 hg vacuum and 15 psi internal   pressure.

Charles Ross and Son Co.

Hauppauge, NY
1-800-243-ROSS
sales@mixers.com
www.mixers.com

The Peerless Group has re-designed its Tine   dough feeder for enhanced sanitation and maintenance. Designed for dry and/or   agglomerated doughs, the feeder efficiently breaks, spreads and forwards dough   for even feeding of downstream dough-forming machines. Designed and certified to   BISCC standards, its components can easily withstand washdown sanitation. The   units can be fed by multiple mixers and integrated with the company’s   proprietary automated conventional batch mixer system for fully automated bakery   production.

The Peerless Group
Sidney, Ohio
1-800-999-3327
beverett@thepeerlessgroup.us
www.thepeerlessgroup.us