Baker Perkins automated confectionery cooking and depositing system
13 February, 2015 | Supplied by: Baker Perkins IncBaker Perkins has upgraded its product range to enable complete automation of cooking and depositing systems for confectionery.
Robotic harvesting of chicken breasts - getting more food from raw materials
12 February, 2015 by Christina Benjaminsen | Supplied by: CYCLE
Can an industrial robot succeed at removing the breast fillet from a chicken and, at the same time, get more out of the raw materials? The answer now is yes!
Tenrit baton/stick cutter for vegetables
11 February, 2015 | Supplied by: Summit Machinery ServicesThe Tenrit baton/stick cutter is a double-chamber, pneumatic-operated, benchtop model designed to suit large kitchens and small to medium food processors.
Falling dollars = rising robotics
11 February, 2015 by Shermine Gotfredsen, General Manager, APAC, Universal Robots | Supplied by: Universal Robots APACA new generation of lightweight robots could help Australian food manufacturers take advantage of the falling dollar.
Cleanability: how to ensure things are clean and safe
11 February, 2015
Up to 30% of time in food and beverage is spent cleaning. Any reduction in this time that does not compromise the quality of the outcome directly contributes to a company's bottom line.
Wanted: Optimal carcass valorisation 2.0
10 February, 2015 by Frans van der Steen, Meat Technology and Development Manager, Marel | Supplied by: MarelWithin the meat industry, great efficiencies, and thus added value, can be achieved by optimally overviewing, monitoring and connecting the entire chain, from hog to hot dog. This chain consists of farmers, slaughterhouses, residual meat producers and processors producing final products. While each party involved tends to have a good overview mainly of their own part of the production process, a food technological approach adds value by overviewing as well as monitoring the entire chain for optimal economic and societal utility. It does so, among others, by connecting supply and demand within the chain, allowing for optimal carcass valorisation 2.0 to take place.
Quick bacteria test for beer
10 February, 2015A new polymer powder is the key to a faster, simpler method for breweries to detect contamination in their beer.
Leuze electronic RSL 400 series safety laser scanner
10 February, 2015 | Supplied by: Leuze electronic Pty LtdLeuze electronic has developed the RSL 400 series safety laser scanner.
Teflon metal-detectable sealing tape and chute liner
09 February, 2015Teflon metal-detectable tape is a Teflon-glass fabric with a foil backing and silicone adhesive to provide a non-stick surface to heat sealers and chute liners.
Unistat temperature control systems
08 February, 2015 | Supplied by: Scitek Australia Pty LtdUnistat temperature control systems, available from Scitek, perform accurate temperature control for very small batches or for production volumes in a range of -125 to 425°C.
Hach BioTector B7000 TOC analyser
07 February, 2015 | Supplied by: Hach Pacific Pty LtdHach BioTector B7000 TOC analysers, used as a management tool, provide food and beverage manufacturing customers with key information required to reduce wastage.
Wilden 430 and 830 Advanced FIT 316 stainless steel AODD pumps
06 February, 2015 | Supplied by: Dowdens Pumping Sales & ServiceWilden has released the 430 and 830 Advanced FIT 316 stainless steel AODD pumps.
How smart is your factory?
05 February, 2015Managing the extreme complexity of real-time process control is one of the biggest challenges facing manufacturers today.
Atlas Copco GHS VSD+ intelligent vacuum pumps
05 February, 2015 | Supplied by: Atlas Copco Compressors AustraliaAtlas Copco has introduced the GHS VSD+ Series of highly efficient, intelligent vacuum pumps with variable speed drive (VSD).
Cambridge Engineered Solutions SLATrak Teflon-slatted conveyor belt for par-frying
05 February, 2015 | Supplied by: Cambridge Engineered SolutionsCambridge Engineered Solutions has developed SLATrak, a Teflon-slatted, non-stick surface conveyor belt designed for the par-fried process of lightly breaded food products.
