While ease of use and sanitation are primary considerations for bakers and snack producers when selecting a scale or checkweigher, new package sizes and the need for data connectivity are also top of mind.
Equipment manufacturers offering scales and checkweighers now offer systems that feature data connectivity, hygienic design, high speeds, improved accuracy, less waste and the ability to maintain traceability. And in addition to all these improvements, today’s scales and checkweighers are easier to use than earlier models.
Kason Corp.'s Kason Kek-Gardner high-capacity centrifugal sifter model K1350C removes oversize foreign matter and agglomerates from on-size material at rates up to 100 tons per hour.
The recent Sanitary Design Workshop explored core principles to help snack producers and bakeries position their businesses to meet and exceed regulatory standards.
The theme of this year’s Sanitary Design Workshop is “Equipment and Plant Design for Allergen/Pathogen Control in Low-Moisture Foods,” and the event will be held March 29–30 at The Warwick Allerton Hotel in Chicago.