Equipment

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Key Technology expands its VERYX family of digital sorters with the introduction of the VERYX B140, a medium-capacity belt-fed sorter.

CTC International introduced its mode 800-PB-VF- 36 heavy duty compact semi-automatic splicer engineered to operate in line with converting processes up to 36” wide.

A new BEV-CON Mobile Flexible Screw Conveyor with Round Vibratory Screener removes oversize particles and reduces soft agglomerates.

Until now, pouch machines have either been capable of producing a variety of pouch formats but limited to speeds of 50-100 pouches/minute, or fast with a fixed format.

Wire Belt now offers a full line of conveyors that can be made to your exact specifications.

Heat and Control delivers another 2-Stage French Fry fryer system out of its Hayward, USA manufacturing facility to make batter coated French fries.

Cold-chain management—an essential aspect of many snack and bakery operations today—has entered a brave new world characterized by sophisticated temperature monitoring and tracking technology connected by the Internet of Things (IoT).

The latest bagging and closing equipment—performing everything from bagging and tying to heat-sealing—is flexible and able to produce a variety of bag styles. Also, modular machine designs allow for layout flexibility and scalability, which lets producers expand their production capacity.

Snack and bakery companies that work with dough, or looser components like batters, fillings or toppings, turn to manufacturers of depositors, dividers and rounders to cut, divide, portion and round or mould their products—and the equipment continues to get faster, more accurate, more customizable and easier to clean, among other winning qualities.

An engineer’s perspective on cleaning efficiencies is scary on its own merit—and I’m certainly going to date myself here—but remember the old boil tanks sanitation was so proud and protective of?