This month’s round of new equipment offer efficiency, uniformity and full automation.

Heat and Control introduces the CEIA THS 21e metal detector, designed to continuously test and calibrate itself to maintain peak inspection performance. Its one-button sensitivity preview provides an estimate of the size of contaminant material and its easy-to-use auto-learn system accurately scans products in one pass, reducing setup time and inspection errors. It also features an electronic platform for superior stability, a stainless-steel casing and keyboard and conformal coated circuit boards for IP65K washdown.
Heat and Control, Inc.
Hayward, Calif.
800-227-5980
www.heatandcontrol.com

Hinds-Bock’s ring, layer and sheet cake line is a fully automatic, high-volume depositing line designed to increase productivity, decrease labor costs and improve the bottom line. Optional automation modules include a pan oiler, a primary batter depositor or a secondary depositor for swirled, layered batters or fillings, such as fruit, cream cheese, mousse or chocolate. The line is also designed to operate with individual or strapped pans, and is available in single or multiple lanes to meet the production speed requirements of even the largest wholesale bakery. Additional options include positive shutoff spouts, automatic swirling stations, dry ingredient depositors for nuts, chocolate chips, sugar, sprinkles or flakes, or streusel depositors for high-fat streusel. It also comes with automatic spreading systems for ring cake pans.
Hinds-Bock Corp.
Bothell, Wash.
877-292-5715
www.hinds-bock.com

Fritsch presents a new single-strand braiding module derived from its signature pretzel twister, the Multitwist. Similar to hand production, the starting point is a 45-mm-long cylindrical dough string with gripper arms that twist one braid after the other from 90- to 110-g. dough pieces. The single-string braiding features a new tool kit with additional components in the lower machine area. The braider’s capacity at this time amounts to approximately 1,000 pieces per hour.
Fritsch USA
Cedar Grove, N.J.
973-857-7272
www.fritsch-usa.us

Clextral offers a new technology for creating extruded snacks that combines style and crunch with generous dip-handling capacity. Clextral’s processing technology and expertise can craft snacks with specific attributes such as texture, mouthfeel and cell structure to make dipping chips with ridged designs that add structural strength for heavy dipping, or open-celled snacks with a broad shape and light crunch for soft dips.
Clextral, Inc.
Tampa, Fla.
813-854-4434
www.clextral.com

Charles Ross & Son introduces a new bench-top model of its popular line of high-shear rotor/stator mixers. The LCI-V comes with a bevy of standard features, such as a 1 HP variable-speed drive for operation up to 10,000 rpm, 316 stainless-steel wetted parts, four-stator heads, a temperature probe to monitor batch temperatures, a vacuum and jacketed mix vessel, raw material addition ports in cover and controls, including tachometer, timer, speed, power draw and automated raising/lowering.
Charles Ross & Son Co.
Hauppauge, N.Y.
800-243-7677
www.mixers.com

Spiroflow Systems launches a line of CABLEflow tubular cable drag conveyors, designed for gentle handling applications installations requiring conveying in multiple planes. They can transfer friable bulk products from single or multiple in-feed points to single or multiple discharge points with little or no damage and operate with reduced clearances and running speeds. Meanwhile, the range of DYNAFLOW tubular chain drag conveyors is a mechanical drag conveyor system that operates within the confines of a pipe. The heavy-duty discs are connected by articulated metal links (chains) that equip for heavy-duty applications. The discs can be made from a variety of materials, including steel and cast iron, which enables them to operate at temperatures up to 482°F.
Spiroflow Systems, Inc.
Monroe, N.C.
704-291-9595
www.spiroflowsystems.com