The human-machine interface (HMI) is essential in an operator’s daily work, as it represents how he or she can use and control the equipment, via technology. These days, using an HMI is all about fostering an easy user experience.
The combined snack and bakery industries continually work toward improving operational best practices related to preventative food-safety concerns. However, this fundamental aspect of manufacturing has commanded the spotlight over the past few years as the requirements of the Food Safety Modernization Act (FSMA) come into effect.
New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.
Advanced Ultra-Violet Systems, llc. (AUVS) has announced its medical-quality infection prevention technology is now available to the food processing and food service industries.
Thermal management is crucial to processing, storing and delivering several types of snacks and baked goods. The latest systems cover a wide range of functions, including chilling dough, cooling product after exiting the oven, and refrigerating or freezing finished product. Specialized cold storage facilities also are part of the mix.
Handling FDA and state regulatory inspections has never been easy, but at least companies knew what records they had to share and how to deliver a uniform company message by using designated plant spokespeople.
IntelliTrack, Inc., a developer of affordable software applications for barcode, RFID, batch and Wi–Fi (RF) data collection, announced the launch of its new real-time locating system (RTLS) with built-in temperature and motion detection notifications.
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