Food industry automation system
17 February, 2005 | Citect Pty Ltd
CitectSCADA V6 is an industrial automation solution packed with new features including a zero-maintenance Web Client; support for true colour; 500 additional symbols, time-stamped data and custom alarm filters.
Checkweighers
17 February, 2005 | Gilbarco (NZ) Limited
Avery Weigh-Tronix Checkpoint checkweighers automatically check the entire production batch rejecting any non-conforming packs.
Continuous motion shrink wrapper
17 February, 2005 | HBM Packaging Technologies
To complement their S Series medium speed and N Series high speed VEGA Shrink wrappers (360 packs per minute), OCME of Parma Italy have released their "baby", the VEGA X Series, which is capable of operating at up to 30 cycles per minute, in one, two or three lane versions.
Detectable components
17 February, 2005 | Dynamic Inspection Ltd
Dynamic Inspection has a range of plastic components that are metal detectable. Conventional metal detectors will detect even small pieces of components.
Brisket shear
17 February, 2005 | Argus Realcold Limited
The RC31 sheep brisket shear is a pneumatically operated, full-sized hand tool intended for the opening of sheep and lamb briskets. It can also be used for hogs.
Wraparound case packer
17 February, 2005 | HBM Packaging Technologies
To complement their renowned ALTAIR N Series medium to high speed continuous motion wraparound case packers for outputs up to 80 cases per minute, OCME of Parma Italy have released their new "baby", the ALTAIR X Series, for outputs up to 30 cases per minute.
Stainless steel plate heat exchanger
17 January, 2005 | Alfa Laval Pty Ltd
AlfaNova is a 100% stainless steel plate heat exchanger. It comprises a number of corrugated stainless steel plates, a frame plate, a pressure plate and connections - all in stainless steel of 316 type. All components are bonded together by AlfaFusion, a new technology patented by Alfa Laval. The result is the fusion-bonded plate heat exchanger, a new class of PHE offering extremely high mechanical strength. It is also hygienic, corrosion-resistant and fully recyclable.
Can filling and sealing
17 January, 2005 | JBT FoodTech
FMC FoodTech has introduced the TwinTec that integrates filling and seaming in one machine providing short, gentle can transfer from filling to seaming station.
Virtual labelling
17 January, 2005 | Domino (Australia) Pty Ltd
With the development of DataLase, Sherwood Technology has produced a virtual labelling technique that eradicates the need to use adhesive labels on packaging.
Low dust ingredients
17 January, 2005 | Danisco Australia Pty Ltd
Danisco has developed a low-dust powder technology for food manufacturers with an eye for a top factory environment. Capa-ble of reducing up to 98% of the dust from dry-blended ingredi-ents, the technology lies behind Danisco's range of low-dust ingredients.
All-round packaging
17 January, 2005 | JL Lennard Pty Ltd
To meet the multifaceted requirements for flexible packaging versatility, Krones AG is now, with Modulpac, offering a concept providing options for all-round packaging.
FastBack 260E conveyor
17 January, 2005 | Heat and Control Pty Ltd
Claimed to have the fastest travel rates of any comparable conveyor, FastBack 260E is designed for horizontal motion conveying for products requiring high transfer speeds.
Confectionery cooker
17 January, 2005 | SPX FLOW TECHNOLOGY AUSTRALIA PTY LTD
APV Baker's Microfilm confectionery cooker has been upgraded to provide more production flexibility and ease of operation. The cookers are for sugar and sugar-free high boiled and hard candies, including those with the addition of milk and cream.
SS rapid roll doors
17 January, 2005 | Albany Door Systems
Albany Nomafa has released the 300 I series of rapid roll doors for use in the food industry.
Organic dairy concentrates
16 January, 2005 | IMCD Australia Limited
Butter Buds Food Ingredients has introduced a certified organic line of natural butter, cheese and cream concentrates. The products offer the flavour profile of real dairy butter, cheese and cream but add virtually no fat or cholesterol. The natural butter concentrates are produced by liberating the fatty acids in butterfat, then encapsulating into a water soluble powder by spray drying. One unit of Butter Buds yields the flavour strength of 8 to 80 units of butter. Low fat content and very low applications levels mean that this ingredient contributes negligible fat to final formulations.
