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Maker - Product Challenge

Products

Technologies

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Changemakers

Cutting Technologies

A granulator is a high-speed knife mill designed to cut down large components of feedstock and reduce them to smaller particle sizes. Selecting the right scissor geometry and configuration allows granulators to process plastic bottles, organic fibers, films, wires, cables, and other difficult materials. Agglomeration granulators combine fine particles into larger granules by creating bonds between them. Bonds are formed by compressing fine particles or through the use of a binding agent.

Granulators

cutting-process

Cutting-process

Do you have a sweet tooth, or are you more into a warm loaf of bread for a savory lunch? The bakery shop window displays something for everyone, from baguettes over croissants to muffins. Bakery products are a wide range of baked goods prepared from flour or meal derived from grains. These undergo mixing, fermentation, and baking processes with the help of bakery processing equipment such as a series of low- and high-speed mixers, fermentation tanks, and baking chambers.

Bakery

A fresh salad with a walnut oil dressing or a peanut butter sandwich? A bag of roasted cashews or a pack of almond cookies? The common thread among these tasty treats is nut processing equipment. Not all nut ingredients are indeed nuts, botanically speaking. But the machinery that transforms shelled fruits, legumes, and drupes into fried snacks or a paste is similar. As for the food products, there is a nut recipe for every mood and occasion.

Nuts

Sauces bring personality to a dish. From a spicy, dense Zhoug to a tangy, runny Suero, sauces add an extra dimension of flavor, texture, and mouthfeel. But developing recipes into industrial products with long shelf lives and consistent tastes is a complex process. Specialized sauce making equipment prepares and combines the ingredients into delicious, high-quality foods. The result is a sauce ready to elevate meals.

Sauce

Whether for personal consumption or agricultural purposes, you process seeds to make them clean and maximize yield. Seed processing equipment includes the steps of polishing, threshing, separation, sorting, and drying. Some cases require additional processes. For example, the extraction of the seed from fruits or vegetables. Or, pressing the seed to extract oil.

Seeds

Fruit pulp is a mass of pressed fresh fruit not meant for immediate consumption. Production of fruit pulp avoids wasting food and preserves the flavors and nutrient value of the fruit product. Processed fruit pulp is an ingredient in beverages, sauces, baby foods, jellies, smoothies, and bakery products.

Tradition and manufacturing procedures dictate the distinction between fruit juice, puree, and pulp. Still, naming and labeling are complex and depend on regulations, type of fruit, texture, consistency, preservation methods, and sugar or solid content (measured in Degrees Brix). Depending on your desired output, there are various fruit pulper machines for different stages of production that make the process quicker and more efficient.

Fruit pulp

<span style="font-weight: 400">If Popeye needed spinach for his power, you need healthy snacks to boost your energy! From dried fruit chips to nuts and protein bars, healthy snacks have become more popular since the 2000s, and t</span><span style="font-weight: 400">he global healthy snack market will reach USD 98 billion by 2025. </span><span style="font-weight: 400">In the wide range of healthy snacks, raw fruits and vegetables appear as the main ingredient, and these snacks focus on the high protein content and reduced fat or carbohydrate percentages. Also, “less processed” and “less amount of added chemicals” are the primary trend in making healthy snacks as the clean eating movement began after the 2000s. </span>

Healthy snacks

Cannabinoids are natural compounds obtained from the Cannabis sativa plant. Delta-9-tetrahydrocannabinol or THC is a psychotropic substance. Cannabidiol, or CBD, is non-psychotropic and often used for nutraceutical purposes. Cannabinoid equipment extracts THC and CBD from the plant and prepares the substance for formulations that treat pain, nausea, anxiety, and inflammations. Cannabinoids are processed in various forms, including creams, capsules, and oils.

Cannabinoids

Ancient civilizations discovered that plant extracts were useful for the treatment of pathologies. The origin of plant extraction cannot be specifically verified, but we can infer that the earliest attempts at plant extraction were more intuitive than scientific. Today, the extraction of compounds is a precise process with plant extraction systems complimenting traditional knowledge.

Plant extracts

Our food chain starts in the soil, growing crops and livestock. But between the fields and the stores, there is a line of industrial food processing equipment. Processes may be as minimalistic as cleaning fruit and as complex as homogenizing milk alternatives made from pressed legumes. In each case, processing technology is an important link in the food production chain.

Food

Aquaculture feed is used when rearing marine livestock such as fish, shellfish, and algae. Quality nutrition is needed for healthy growth and reproduction and feed usually consists of fats, carbohydrates, protein, vitamins, and minerals. Extruded aquaculture feed floats on the water surface and pressure-pelleted feed will sink to the bottom.

Aquafeed

A cheeseboard demonstrates the different possibilities that milk and dairy can take. There are hundreds of recognized cheese recipes worldwide, but the main ingredients remain the same: milk, fermenters, salt, and time. Cheese manufacturers combine these elements to craft unique flavors, aromas, and textures. Advanced cheese making equipment provides better control over these elements to create ever more diverse cheeseboards.

Cheese

Feed ingredients

There is a pasta type for every mood. Curly, straight, ridged, or smooth, pasta has quickly grown into a staple food. The simple combination of milled wheat and water is transformed by pasta making equipment into a rainbow of shapes, colors, and sizes. But producing pasta with the right firmness, elasticity, and color profile is as intricate a process as preparing an authentic lasagna.

Pasta

Biomass

Batch

When processing alternative proteins or making products such as smoothies and sauces that require multiple production steps such as cutting and dispersing, having a single system that can combine the different processes in one, makes production more practical and efficient, saving costs and time.


<h2>Fine cutting and emulsifying of food products in one solution</h2>
The Stephan Microcut from ProXES is a multifunctional food processing system for fine cutting and homogeneous emulsifying. It can provide stable emulsions and disperse solids in liquids. The unit has a pre-cutter that can reduce product sizes of 100mm down to 1-2mm. It can be installed with a single or double cutting system consisting of cutting head(s) as the rotor, cutting ring(s) as the stator, and a feeding disc. The cutting rings are equipped with knives of specific gap sizes from 0.05 to 3mm, and the feeding discs are available in different designs. Product applications include meat emulsions, marinades, sauces, vegetable, and fruit grinding, and nut grinding. The system has a unique layout for cutting vegetables, fruits, frozen products, and rework of bakery products.

Multifunctional cutting and dispersing machine

Cutting

Dispersing systems are used to produce emulsions of two immiscible liquids or dispersions of solid particles in a liquid medium. The mixers generally operate on the rotor/stator principle and apply a high shear force on the suspended particles to break them down. The choice of a dispersion mixer depends on the physical state of the material being dispersed, the continuous or batch nature of the process, desired particle size, and the viscosity of the mixture. Dispersion mixers are widely used in the food industry for the dispersion of solid ingredients in oil or water and in the coatings industry for the dispersion of pigments.

Dispersing

An emulsifier is used to mix two immiscible liquids. Heating or cooling requirements during emulsification, overpressure or vacuum requirements, the need for wall scrapers, design of the mixing head, the viscosity of the liquids, and the desired droplet size are all important considerations when selecting an emulsifying system. Emulsifiers are typically used in the food industry for the production of batters, creams, and sauces, in the pharmaceutical and cosmetics industry for the production of creams and lotions, and in the chemical industry for the production of paint and other emulsions.

Emulsifying

Industrial mixing equipment is used to combine two or more solid, liquid or gaseous segregated ingredients into a homogenous single product. The choice of mixing technology depends largely on the physical state of the ingredients and the desired final product. But the sensitivity of the ingredients, the process temperature, and pressure requirements are also critical factors. All these parameters result in a wide range of industrial mixers.

Mixing

liquid

solid

From laboratory scale to large volume food or cosmetic production, it pays to have all-around equipment that can effectively cut, mix, emulsify, and even heat your products. Whether producing chocolates, processed cheese or beauty creams, a robust system that is flexible enough to handle products from different industries simplifies production steps while increasing overall productivity without compromising quality.


<h2>All-in-one processing system with direct or indirect heating of products</h2>
The Stephan Universal Machine from ProXES is an all-in-one processing system that includes cutting, mixing, emulsifying, and heating functions for food and cosmetics applications. The system is available as a tabletop or floor-mounted unit with frequency-controlled knives and with or without direct steam injection. Direct steam injection allows quick heating of products, like processed cheese, up to 95⁰C or 125⁰C, depending on the model. Various models are available for laboratories, R&amp;D, and industrial scale production with maximum batch sizes of 2.5 liters up to 170 liters. Finished products are discharged through a discharge valve or by tilting the bowl up to 90 degrees for highly viscous products. Various specially shaped tools and high-speed knives ensure quick mixing and cutting of products, making them ideal for most product applications. The system is equipped with either a soft touch keyboard or a touch panel for easy operation with an option of data recording via a USB stick.

Complete cutting, mixing, emulsifying and heating system

<span style="font-weight: 400">The heating process is a step of raising the temperature of food, pharma, cosmetics, and many other types of products. You may employ different heating solutions for this process, depending on the type of product you intend to manufacture. Selecting the appropriate heater machine for your product is quite important since various products require different ranges of temperatures and different ways of heat transfer using exchangers. Industrial heating equipment varies in two ways - the type of material it can process and the reaction you want to achieve.</span>

Heating

For some foods such as cake, pizza, sandwiches or ice cream, the end product is not always as precise as desired with a traditional cutting machine. Ultrasonic food cutting machine provides cutting precision even for small-scale manufacturers wanting to optimize this part of the production process.


<h2>Clean and accurate ultrasonic cutting for various food products</h2>
Cheersonic UFM5000 is a cutting machine with ultrasonic technology used in the food industry. It’s mostly used for products such as cakes, bread, pizza, sandwiches, cheese and frozen products. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Four cutting modes are provided: round mode, slice mode and two rectangle modes (square and triangle cuts). The food product is positioned on a large plate above which the ultrasonic blade is located, which will cut the product as it moves up and down. The cutting product is positioned and cut according to pre-entered parameters. Cutting speed can reach 60 cuts per minute. It’s possible to cut several products without changing blades.

Stand-alone ultrasonic food cutting machine

The process of forming allows you to shape your products homogeneously. Forming machines are fed the manufactured material in bulk and cut it down to specification, so the process takes place between formulation of the mass and the packaging of the final item.

A special class of this equipment – Form, Fill, and Seal Machines (FFS) – creates bags and pouches from flat material such as plastic sheets, fills them with your designated product, and seals them.

Forming

Accurately cutting food products in their desired shape, is a process that can take a lot of time and effort, especially when it comes to sticky products. To make this process faster while keeping the accuracy, more and more manufacturers decide to rely on ultrasonic cutting machines.


<h2>Accurate, consistent cutting in different shapes</h2>
The UFM6000 slicer produced by Cheersonic is a multi-slice food cutter. It can be applied to cut a variety of differently shaped products such as tiramisu, Swiss rolls, brownies, bread, pizza and sandwiches. Four cutting modes are provided: round mode, slice mode and two rectangle modes (square and triangle cuts). This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. The machine is formed by plates on which the product is located. While cutting, the knife moves up and down. If the product has to be rotated, the plates turn the product while the knife is stationary. This type of food cutter can cut two products, such as two round cakes positioned on these two turning plates, at the same time. Cutting speed can reach 60 cuts per minute.

Stand-alone ultrasonic medium scale food cutting machine

Continuous

Cutting sticky products in the food sector is not always an easy process. Small scale producers that want to start automizing and speeding up their production process, without losing accuracy in cutting the products, an ultrasonic food cutting machine can help make the process more efficient.


<h2>Small capacity ultrasonic cutting of food products</h2>
The UFM3500 is a machine developed by Cheersonic that is able to cut food products such as cakes, marshmallows, pizza, pie or dough using ultrasonic technology that ensures very precise cutting. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Despite having a small capacity, the only knife can slice circular and rectangular product with its two cutting modes, which can be easily chosen or adjusted with the touch screen control interface.

The product is placed in a conveyor belt and pushed forward by a bar. While the product is moving forward, the knife will cut it in slices. On the other hand, in rotation mode, the product is kept in position by two holding plates. In this case, the knife rotates and cuts the round product, for example a pie or a pizza, in triangular pieces. The machine can achieve a cutting speed up to 60 cuts per minute.

Inline ultrasonic food cutting machine

In the food industry, where accuracy in the cutting process is desired, ultrasonic food cutting machines are created for large-scale manufacturers that want to scale up their production while maintaining the precision in the cutting process.


<h2>Easy to use machine for cutting baked products with ultrasonic blades</h2>
The UFM8000 designed by Cheersonic, is an ultrasonic food cutter used for cutting differently shaped baked products such as bread, cake, cheese or pizza. This ultrasonic cutter is composed of a transducer, a device that converts energy from one form to another, in this case ultrasounds in vibrations. The vibrating component plays a key role in the process, because it prevents the product from sticking to the blade. Fitted with two conveyor belts, this inline model has a big capacity, considerable size and a cutting speed up to 60 cuts per minute. The food product is positioned on the first belt that slides it under the first knife and then the second knife that can perform a horizontal and a vertical movements. The second belt is needed for the product exit. No rotational movement is provided for the knives. The device has two cutting modes: slice and square cutting. Furthermore, the machine is provided with an automatic waste removal system that takes away the edges to form evenly aligned squares and slices. This machine can be integrated in the existing food production lines, adapted to customer demands.

Inline ultrasonic big scale food cutting machine

The small-scale manual production of crunchy cereal bars, brittles, and similar products can be time-consuming and labour-intensive. Achieving the correct control of temperature to allow for mixing and spreading, and then cooling might be very challenging without professional equipment. A dedicated manual cereal bar cutting table is a perfect way to begin a start-up production.


<h2>Dedicated production table for high-quality crunchy cereal and brittle products</h2>
The Manual Process Table from MIA Food Tech is a purpose-built solution for the small-scale production of crunchy products=, cereal or nougat bars.

This high-specification manual table has an inbuilt heating and cooling system. The heating system keeps the product mix at the right temperature after cooking to allow it to be spread, rolled and combined more easily and quickly. Inbuilt cooling reduces the time before the rolled mass is ready for cutting and removal.

With single-operator use in mind the table is appropriately sized to avoid the need for excessive leaning. The stainless steel guide rails are easy to fit and remove, and the manual cutter blade is effortless to operate thanks to easy gliding wheels on the base of the unit.

Weighing just 200kg, with dimensions of 1000mm x 1000mm x 1000mm, the Manual Process Table is ideal for small sites, and has been designed for batch production of between 5 and 10kg of product.

Entry level cereal bar cutting table

Cut continuous slabs of your ingredient mix into spaced strands for further processing into bars and other final product shapes. This is a longitudinal cutting machine for continuous slabs of all types of confectionery products. Rotating circular knives transform the solid product slabs into individual strands of any width.  Fanning features integrated into the belt feed system spread the product laterally to create consistent spaces between strands and no chance of sticking.


<h2>Cut and separate longitudinal strands with a single machine</h2>
The SG series of strand slitters are longitudinal cutting and spacing machines capable of cutting continuous slabs of virtually any product into strands of whatever width the customer’s product requires. Rotating knives perform the cutting against a special plastic backer or directly against the feed belt depending on the product. The knives are scraped clean with each rotation. The thickness, diameter, lubricating coating, and even temperature of the cutters is selectable to ensure consistent cutting without squeezing the slab for consistent uniform strand creation. Several options exist for spacing of the strands after cutting to adapt to any requirements of the customer’s subsequent processes.

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Longitudinal strand cutting machine

Dosing systems are a line of hoppers, feeders, filling machines, and checkweighers that operate in sync to dispense materials accurately. Dosing is an essential feature of the packaging process, whether you’re filling shampoo bottles or tea bags. But dosing equipment is critical for formulations, too, particularly in the pharmaceutical and chemical industries. Imprecise dosing may cause quality degradation in the best-case scenario. In the worst scenario, it creates serious health risks.

Dosing

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other final product shapes. This is a high-speed transverse cutter capable of up to 1,000 cuts/min on all types of confectionery products including sticky ones. Cutting speed is indexed to transport belt speed to ensure straight cuts of constant length.


<h2>Accurate, consistent cutting at high speed</h2>
The HS series of transverse cutting machines work with widths from 200mm to 2400mm and handle belt speeds up to 20 M/min. With the cutting knives indexed to the infinitely adjustable belt speed, reliably straight and consistent cuts are assured even as belt speed is adjusted. The HS series cutters include specially coated transport belts to capture crumbs and other materials left over from the cutting process so only clean, precisely cut products leave the machine. Captured materials are subsequently removed from the transport belt with scrapers. Cutting knives are also cleaned of any residual material after every cut by use of special scrapers which allows the unit to be very effective in cutting even sticky substrates.

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High-speed strand cutting machine

Cut continuous strands and slabs of your ingredient mix into bars, strips, and other final product shapes. A guillotine-style transverse cutting machine for strands or slabs of a wide variety of products. Working widths from 300m to 2400 mm and up to 5 axis servo control for precise adaptation to most transverse cutting applications.


<h2>A transverse cutter with up to 5 axis servo control</h2>
The MS series of transverse cutters are designed as universal transverse cutters for a wide variety of customer applications typically involving straight cuts. Two servo axes controlling the up and down movement of the knife and movement of the knife in the direction of belt travel are provided standard. Options for 3 additional servo axes for even more control are also available. Optimal cut paths are achieved through independent axis programming with the special software. The cutting movement of the knife is synchronized to the belt speed and cutting length ensuring consistent product shape and no distortion. Cutting speeds of up to 700 cuts/ minute can be obtained.

&nbsp;

Strand cutting machine

When you want to mill soft to medium-hard plastics in the fineness range of several hundred µm to 2 mm, a fine cutting mill can be a good solution for you. Such mills are suitable for the communication of rubber, plastics, and other substances.


<h2>Smooth, cubic shape output with good flow properties</h2>
Fine Cutting Mill AFS from Hosokawa Alpine are commonly used in the size reduction of soft, medium-hard, fibrous and tough materials. A rotor inside the mill revolves at high speed. Different rotor geometries make mills adaptable to different material properties (medium-hard, soft, fibrous or elastic materials).

The feed material, usually between 4 and 8 mm in size, is fed into the grinding zone via the intake chute on the mill door. Size reduction takes place between the axially adjustable stator disc and the rotating grinding disc, which rotates at a high peripheral speed in accordance with the shearing and cutting principle. The actual grinding is effected in stages through a grinding gap which tapers from the inside to the outside. The finely ground product exits the grinding zone through an exactly defined gap.

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Fine cutting mill

Milling machines are used to reduce the size of material by cutting, crushing, or grinding it. The choice of industrial milling equipment depends on the industry and the materials to work with. Besides, there is a significant difference between those aimed to remove layers from metal or other materials workpieces and those designed to reduce particle size for materials that come in bulk.

Milling

Used as food thickeners and toppings, baby oat flakes must adhere to a consistent size. But cutting the grains to the right profile is a complex process, and achieving a uniform flake quality in large quantities requires accurate knifing techniques.


<h2>Downsize groats with a precision knife basket</h2>
The drum groat cutter by Schule uses a system of vibrating channels to cut grains homogeneously. The gains pass through stainless steel perforated drums and into calibrated holes, where they are held in position for cutting.

The knife basket is laser-cut and designed without shims to bring a clean cut at maximum size accuracy. Moreover, the quick changeover of knives and drums lowers the maintenance costs and produces baby oat flakes of consistent quality.

Drum groat cutter for baby oats

Confectionery products such as marshmallows, licorice candies, and fudges come out of extrusion machines in the shape of rods or large sheets before being cut to the desired size. These confectionery products can have a variety of textures, some can even be very sticky making precision cutting difficult. A cutting machine with an option for an ultrasonic blade can help make an efficient cutting of these sticky products while maintaining the same production speed.

<h2>Precision cutting of extruded confectionery products with different textures</h2>
The Guillotine, from Mattoc, is a cutting system that can simultaneously cut multiple extruded confectionery products into a uniform size. A belt carries the products under the blade at a constant speed via feedback from the conveyor belt drive. Then the products are cut continuously as the blade advances. The system is available in 4 cutting widths (400, 800, 1200, and 1600mm) and is supplied with a stainless-steel static blade or ultrasonic cutting blades for sticky or fragile products. The machine is driven by a servomotor with a cutting speed of up to 350 cuts per minute for every 20mm cutting length. The cutting length of the product can be set from 5mm to 1m or longer depending on the system’s speed.

Guillotine cutter for confectionery

Textured vegetable proteins made from soy, wheat, and oats are extruded into tubes or rods before being cut to the desired size. When cutting these extruded TVP tubes in large quantities, a guillotine cutter is required to cut multiple extruded products simultaneously and continuously to produce a uniform size.


<h2>Cutting multiple extruded foods to a controlled size and in uniform lengths</h2>
The Guillotine, from Mattoc, is cutting equipment that can simultaneously cut multiple extruded food products such as textured vegetable protein into a controlled size. The unit is driven by a servomotor which is placed at the end of the extrusion line. A belt carries the extruded product under the blade to be cut in uniform lengths based on the feedback of the conveyor belt drive. Cutting lengths of the extruded products can be controlled from 5mm to 1m or longer. It has a cutting speed of up to 350 cuts per minute for a cutting length of 20mm. Longer lengths would require slower speeds. The system is available in 4 cutting widths (400, 800, 1200, and 1600mm) and is supplied with a stainless-steel static blade or ultrasonic cutting blades for sticky or fragile products.

Industrial guillotine machine for extruded foods

Some cake items you may wish to cut can feature substantial amounts of cream. But that cream could smear and squeeze out of a cake during the cutting process while generating a lot of waste. Proper cutting accuracy is necessary for producing quality cream-based cakes without causing the cream to spill or spread.

<h2>Precision and hygienic cutting of creamy cakes using ultrasonic vibrations</h2>
The transversal ultrasonic cutter from TT Italy uses vibrating blades that cut your cake through quickly and precisely, preventing it from any damage or imperfections.
The cutter uses ultrasonic waves at a higher frequency than other traditional waves. The vibrations produced by these waves will create a frictionless cutting surface. The design also prevents waste, as the cake material is trimmed safely and effectively.

Cake ultrasonic cutter

To produce multiple sponge cake varieties and keep up with the changing industry trends, a production line requires versatility. The line must be ready to produce new products without having to go through a time-consuming format changeover. A unit that can switch formats in minutes is ideal to save time and speed up your production.
<h2>Switch between cakes through different cutting and roller configurations</h2>
The TT Italy Sponge Cake Production Line uses a turbo mixer to prepare the batter and cream materials. A roller depositor then dispenses a layer of batter on the oven belt. The line can prepare decorations before everything moves into the baking area.
After moving through the baking and cooling sections, the cakes will reach a workbench section where a longitudinal cutter and syrup dosing unit work. A filling dispenser is also suitable for filled goods.
A transversal cutter will create the proper cuts measured for your use. An ultrasonic cutter can also work with items with heavy cream content, preventing the squeezing of filling while cutting, ensuring end product uniformity and desired looks.

Sponge cake production line

Aerators are devices used for mixing air (oxygen transfer) with a liquid such as water or oil to form a homogeneous product. Selecting an industrial aeration system involves choosing a suitable mixing head and considering the desired input and output flows, temperature, level of aeration, properties of the liquid phase, and the degree of automation and pressure control. Aerators are used in the food industry for the production of fat-based center masses and crèmes and in the chemical industry for wastewater treatment. When it comes to water treatment, surface aerators are most commonly used.

Aeration

To coat your consumer products with color or taste-enhancing substances, specialized technologies are available that ensure all the contents are individually and evenly covered. The process starts with loading your goods onto rotating drums, exposing the products to spray nozzles that treat them with your prescribed coating formula.

Coating

Industrial cooling equipment varies according to the consistency and temperature conversion demands the material you are handling, but the process typically involves heat exchange treatment as your products are conveyed through a cooling chamber equipped with extraction fans or circulating water. Temperature control is a crucial aspect of your commercial production and cooling systems are applied to a range of industries.

Cooling

Decoration equipment adds the finishing touch to your industrially-prepared foods by depositing ingredients in a specified pattern on the surface of the products. Your items pass individually under a system of nozzles that lay the decorating formula precisely and uniformly. Popular in confectionery, decoration is used to differentiate products in the market.

Decorating

Depositing equipment is a very common production line process in the food industry. Whether you want to make muffins or jellies or garnish and decorate cakes, all of this is impossible without the depositing step. Depositing is a form of extrusion used primarily to produce pieces of dough that will be further processed to create several food products. The dough is passed through a depositing machine and poured in equal parts from holes in a die plate with nozzles or a conveyor belt. But that’s not all. Depositors are also used to fill, layer, or cover your food items with other ingredients before proceeding to the next step of the production process which is usually packaging.

Depositing

Flow pack wrapping is a popular option for the individual wrapping of soft caramel, chewing gum, and other chewy candy products. Traditional cut and pack machines are inflexible, and upgrades or changes require all-new machinery. By adopting a modular design using sub-assemblies, a modern cut and wrap machine offers complete flexibility and easy upgrade path for future product changes, all while offering the highest speeds available.


<h2>Modular cut and flow pack machine for chewing gums and soft candy</h2>
The FPW5 from Theegarten Pactec is a high-speed forming, cutting and wrapping machine for products in flow packs. It has been designed specifically to handle chewing gum, hard and soft caramels, chewy candy, and toffees by mating with either rope sizing machine or extruder and cooling tunnel.

Designed for mass-production, the FPW5 is able to produce up to 1,500 pieces per minute, wrapped in either heat or cold sealed foil.

Cut product enters the wrapping assembly via sliding transport on lug chain. This makes product size changeover easy via simple lug chain and transport belt adjustments.

Wrapping foil is continuously fed thanks to an automatic splicer. This is available with or without print registration to suit your exact requirements. Other options include a date coding device, tear tape device, and label dispenser.

Foil sealing is available via a range of options to suit your requirements: a two- or three-stage longitudinal sealer suitable for cold or hot sealing; long-seam sealer; segmented cross sealing with up to 4 jaws; cross-seam sealing in longitudinal or transverse directions.

High-speed cut and wrap flow pack machine

<span style="font-weight: 400">At last, you reached the final stage of processing your product - welcome to the packing world! Packing preserves and protects a product from damage, spoilage, and contamination while it makes its way from the production line to the consumer or further production. Depending on which industry your products belong to, the type of primary packaging equipment can change drastically. You need to pay careful attention to products with </span><span style="font-weight: 400">chemicals or hazardous substances since they can be potentially dangerous to human health. </span>

Packing

Soft caramel lollipops require more gentle handling during production than other lollipop products. This means that traditional forming and wrapping solutions are often slow and inefficient. A modern, purpose-designed soft candy forming and wrapping machine that offers gentle handling yet increased line speeds will see a rapid return on investment.


<h2>Forming, cutting and wrapping machine for soft caramel lollipops with stick insertion</h2>
The EW7 from Theegarten Pactec is a high quality former and wrapper for square or rectangular lollipops made of soft caramels. Depending on the required product, the EW7 can be paired with either a batch roller and rope sizing machine suitable for soft caramels and toffees, or with an extruder and cooling tunnel for chewing gum or other chewy candy lollipops.

Despite being designed to gently handle soft caramel lollipops, the EW7’s advanced design allows it to produce up to 350 lollipops per minute. Product sizes can be length: 30–50mm; width: 14–25mm; height: 8–14 mm. Stick lengths can be between 75 and 90mm, with a diameter of 3 or 4mm.

Wastage is reduced to a minimum thanks to “no product, no wrap” and “no product, no stick” sensors. To further reduce wastage, the EW7 will automatically stop production when there are problems with wrapping material supply, stick supply, or issues with the rope mass.

To guarantee the highest cut-off precision of the wrapping material the feed system is driven by an independent servo motor.

Single twist cut &amp; wrap lollipop machine

For large scale production of toffees, caramels and chewy candy products, speed of throughput coupled with high-quality wrapping is demanded. By utilising a state-of-the-art twin lane forming, cutting and wrapping machine the speed and efficiency of production can be increased as well as product quality thanks to modern handling and rejection systems.


<h2>Twin-lane former and fold wrapper for large-scale production of toffees, caramels, and gums</h2>
The U1-DCW from Theegarten Pactec is a mass-production forming and fold wrapping solution designed specifically for large scale toffee, caramel, chewing gums and chewy candy production lines.

The innovative twin-lane system means that two product pieces are cut simultaneously with a double knife, wrapped in a dual-track wrapping head and then sealed in a twin-lane discharge. The U1-DCW can wrap using a bottom fold, an envelope fold, or a side fold to suit your requirements. Individual product sizes up to 38mm x 25mm x 15mm can be accommodated, with special sizing on request.

Throughput is up to 2,000 pieces per minute. Servo control throughout ensures reliability and high-performance with reduced noise compared to traditional mechanical control.

The machine can be mated either with a batch roller and rope sizing machine (for the production of toffees and hard and soft caramels) or with an extruder and cooling tunnel (used for chewing gum, bubble-gum, and chewy candy).

U1-DCW features automatic splicing, which means the machine does not need to be stopped to change wrapping rolls. Wrapping materials than can be used are wax paper, cellophane, and coated aluminium/paper.

High-speed cut & wrap fold machine

Many gums, chewy candies, toffees and caramel products are most suited to individual wrapping. A modern, all-in-one, high-speed forming and twist wrapping machine designed particularly for these product types will increase line efficiency and improve product quality thanks to gentle handling and advanced wrapping options.


<h2>High-performance forming and wrapping for gum and chewy candy</h2>
The WHD2 from Theegarten Pactec is a combined high-speed forming, cutting and wrapping machine for chewy products using a double twist wrap.

With a line speed of up to 1,800 pieces per minute, the WHD2 can be paired with either a batch roller and rope sizing machine for toffees and hard and soft caramels, or with an appropriate extruder and cooling tunnel for chewing gum, bubble-gum, and other chewy candy. The machine can produce square, rectangular or round pieces.

Thanks to its continuous motion operation, the WHD2 features gentle product handling, reducing wastage and increasing end-product quality.

The wrapping unit can utilise all common wrapping materials, and the “no product, no wrap” detection system reduces material wastage. The output of the machine features an automatic rejection system to eliminate spliced, misaligned or unwrapped products being sent downstream.

Full servo control means enhanced reliability and quieter operation than traditional control methods. The intuitive touchscreen HMI is easy to operate and means one operator can easily monitor and control several machines if required.

High-speed cut and wrap double twist machine

Wrapping is the final step before your finished products are ready to leave the manufacturing site. Packages are bundled tightly together with a low-density polyethylene wrapper to secure the goods inside during transportation and distribution. Automatic or semi-automatic stretch wrapping machines cloak the palleted load in expandable film at high speeds and precision.

Wrapping

<span style="font-weight: 400;">Bringing together a wide range of process machinery to develop a production line for sponge-based products like swiss rolls, layer cakes and family cakes is complex and expensive. Complete “turnkey” production systems with complete automation offer a time and money saving solution to small through to large scale bakery production environments.</span>


<h2>Turnkey multi product lines for sponge-based baking</h2>
<span style="font-weight: 400;">Tonelli has a hard-earned worldwide reputation for bakery and confectionery machinery. They have used their class-leading experience to bring to develop complete, fully automated production lines that allow new sponge-based products to be brought to market more quickly and efficiently than has previously been possible.</span>

<span style="font-weight: 400;">Tonelli production lines provide a turnkey solution to the entire baking process, including ingredients mixing (and production of batters and creams), depositing, rolling, layering, cutting and more.</span>

<span style="font-weight: 400;">A wide variety of final packing options can be made available to allow the complete automation of every part of the production process.</span>

<span style="font-weight: 400;">All components and process stations are completely integrated and designed to offer the most efficient production path possible for your given product requirements.</span>

<span style="font-weight: 400;">Production volumes can be from as low as 250 kg per hour up to 1,600 kg per hour, allowing you to choose the optimum performance for your production needs.</span>

<span style="font-weight: 400;">The highest quality of components and construction methods is used throughout, to ensure a production line that is reliable, efficient and easy to clean and maintain.</span>

Line for sponge cakes production

Conveyor systems are used for moving materials from one location to another. Considerations for choosing a suitable industrial conveying system include the nature of the product, its physical state, the desired conveying rate, and sensitivity of the product to heat and mechanical shock. Conveying equipment is used in the food, pharmaceutical, chemical, biomass, and mineral industries to move materials around a warehouse as well as to transport bulk powders, granules, and grains for processing and filling. These types of systems are usually automated and there is a wide variety of solutions to choose when it comes to the type of conveyor. Types include screw, gravity, chain, roller and belt conveyors.

Conveying

Whether it is marmalade or pizza, sauce or hummus, chocolate or fruit puree, most food products undergo a cooking step during their production process. Cooking is nothing more than applying heat to food, but there are different methods to do it. For instance, baking, frying, and roasting involve cooking food without using water, unlike boiling or steaming. Industrial cookers such as vacuum and pressure cookers, industrial fryers, industrial ovens, and industrial roasters focus on specialized applications that meet the different needs of the food industry by helping producers achieve a homogeneous cooking process.

Cooking

Retaining freshness in cut vegetables, as well as retaining vitamins and nutrients, is a top priority. Also, cleaning on changeover must be fast and easy when processing different vegetables on a single machine.


<h2>Prepare all vegetable types with up to 50 different slicing options</h2>
Brunner Anliker's GSM MULTICUT 240 can produce up to 600 kilograms per hour of cut vegetables for meals in catering, ready-to-eat companies, salad and vegetable processing facilities, airline catering, care homes and hospitals.
The ceramic reinforced cutting discs effectively produce a draw cut to prevent moisture loss and ensure that the processed food stays fresher for longer.
A mobile unit, with maintenance and service-free induction motor and gear unit, it can perform fine, coarse, shaved, julienned, brunoise, match, wafer, wave and cube cuts as well as making french fries and tomato slices.

Industrial vegetable cutter

When high cutting forces and high throughput are required, you need a granulator that has proven its reliability under the hardest of tasks.


<h2>High troughput proven economical granulation</h2>
The Ro Rotoplex from Hosokawa Alpine consists in a cross-scissor-cut rotor that offers process technological superiority, saves energy, increases the service life, and improves the material feeding characteristics. These large granulators are capable of extremely high capacities due to our unique design and multiple knife geometry. Besides the classic field of plastics size reduction, Rotoplex large-scale granulators are exemplary for fiber, film, purgings, wire and cable and many more difficult materials.

Characterized by performance capacity, economy, and operating reliability. High-grade spheroidal graphite cast iron ensures that even in continuous heavy-duty operation, the Rotoplex granulators do their job reliably over many years.

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Large granulator

Granulation

Although bulk butter blocks are commonly used in commercial food production, they are heavy and difficult to handle manually.


<h2>Re-pack bulk butter packs into consumer-size portions</h2>
The butter re-packing line (RPL) from FASA is engineered to re-pack previously packaged 10-25 kg butter blocks into portion sizes as per consumer demand.  With four different steps, the butter is cut, homogenized, re-filled, and wrapped into smaller bricks:

To start with, the butter block is cut into 20-90 mm thick pieces, while the core temperature ranges from +4 to +10°C (SLP). Then, it is homogenized to restore its properties to its pre-freezing state (SHG or BH). Once homogenized, the butter is set for filling and wrapping into individual bricks (ARM). The butter portions are organized in the desired arrangement, concerning the number of layers, rows, and portions in each row. A transporter then feeds the block of portions to the case packer, where the machine further pushes the blocks into a manually placed pre-prepared carton box (DSU).

The machine offers a range of package sizes from 50-1000 g, and its modifications cover a broad dosing range and a wide variation of brick sizes. It can pack products in sizes ranging from 50-100 g and 100-250 g, with a capacity of up to 70 packs/min; 250-500 g, with a capacity of up to 40 packs/min; while 500-1000 g with a capacity of up to 20 packs/min.

Butter Re-packaging Line

Filling lines are used extensively in all industries, such as food, pharmaceutical, chemical, and cosmetics, to accurately package different products into a container suitable for that product. Although the filling process is at the very end of the production line, it is no less important than the earlier steps. Last but not least, the idiom that dates back to 1382 when John Wyclif wrote the firste the laste, and the laste the firste, indicates just that the last things on a list are just as valuable as the previous ones. In this case, this idiom fits perfectly.

Filling

Homogenization is the process of reducing particle size in mixtures to improve the consistency, uniformity, and stability of the product. The choice of a homogenizer depends on the nature of the product, desired particle size, the physical state of the ingredients, and pressure requirements during the process. Homogenization is widely used in the biotech industry for cell lysis and in the pharmaceutical industry for the emulsification of creams and ointments; it also finds applications in the cosmetics and food industries for improving the consistency and uniformity of various products.

Homogenization

When it comes to the low-dust and cost-effective comminution of mouldings, blow mouldings and sprues and flashes, polymer line granulators are your best choice.


<h2>Cost-effective size reduction of polymers</h2>
The Granulator - PL polymer line from Hosokawa Alpine was specially designed for the cost-effective size reduction of mouldings, blown containers, sprues, flashes and other polymers. They are a synonym for a wide range of different mill designs intended for use as auxiliary and main mills.

This series features three various models, each engineered with dual-scissor-cut rotor mechanisms, an efficient product feeding apparatus, noise-suppressing elements, and a compressed and sleek architectural design.

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Polymer line granulator

When it comes to vegan alternative plant-based sources, we always think about replacing meat and dairy. But have you ever thought of replacing food additives such as gelatine, an animal-derived ingredient? Agar-agar is emerging as a seaweed-based alternative. The appeal of agar-agar is that it doesn't need to be refrigerated and can stay at room temperature; it is insoluble in cold water and dissolves well in liquids at over 90° Celsius. You find it in powder format for most industrial applications. But agar-agar processing also delivers flakes or threads for food production.

Agar-agar

The Roman quip “bread and circuses” says everything about the ubiquity of loaves through the ages. But although flour, yeast, and water are still the main bread recipe ingredients today, the baking process as well as the bakery equipment available, takes this basic formula to new avenues. From sprouted wheat challah to beetroot ciabatta and protein rolls, breadmaking has changed considerably since the time of the Roman empire.

Bread

“A party without cake is just a meeting.” America's beloved chef, Julia Child, couldn't have been more right. Nowadays, cakes are a blaze of colors and flavors and it's amazing to think that it only takes a few basic ingredients and steps to make them. Mix fat, flour, eggs, sugar, water and salt to make the batter. After baking and cooling it, let your imagination run wild when it comes to toppings, fillings, and decorations.

Cakes

The cereal bar production line consists of mixing, cutting and cooling a dough of chosen ingredients. These can be seeds, nuts, chocolate chips, dried fruits - and many more options. It may seem simple, but it needs attention to provide an appetizing look and taste.

Cereal bars

The humble chamomile flower holds a rich blend of compounds that soothe body and mind. A natural antidepressant and anti-inflammatory, chamomile oil found its way into the earliest pharmacopeia. As more of its properties were discovered, the oil became an elemental ingredient for a vast range of pharmaceutical and cosmetic recipes. Chamomile oil processing equipment developed at the same speed, offering manufacturers multiple production techniques to extract the liquid from the precious flower.

Chamomile oil

Chocolate bars are popular snacks and gifts for many occasions and events, dating back to the Mayans and the Aztecs. They may also include other ingredients such as caramel, fruits, or nuts. Considering making chocolate bars? Make sure, though, that your chocolate bar making equipment can cover various processes such as grinding and melting, tempering, refining, and cooling.

Chocolate bars

Cookies

Croutons

Drying meat was the prevalent method of conserving meat cuts when food could not be chilled. But dried meat products developed into delicacies and remained a culinary mainstay long after the functional need for preservation was answered with refrigeration. The ancient techniques have been replaced by dried meat processing equipment, but the time-honored recipes remain unchanged.

Dried meat

Tissue paper can be traced back to tree fibres. But turning hardwood into soft sheets involves a string of manufacturing processes. Specialized facial tissue making machines adopt industry techniques such as drying and packaging to produce convenient boxes of silky paper.

Facial Tissues

Thomas Jefferson served as the third US president, extended the country’s territory, and authored the Declaration of Independence. But his lasting impact on American society goes beyond politics. He is credited with introducing French fries after his stint as Minister to France. The tasty snack remains a global favorite, cut in all shapes and sizes and topped with imaginative condiments. But while the 19<sup>th</sup> century President had his potato chips prepared by his cook, serving the market demand today requires specialized French fry processing equipment.

French fries

A frozen cake can last up to 6 months before the texture begins to change. But if the freezing process isn’t carried out correctly, ingredients start reacting sooner. Cool the cake down in a cooling tunnel before flash freezing them to avoid crystallization. Finally, wrap the products to limit contact with air before loading them into their cartons. Whether sheet or layered, making frozen cakes is no piece of cake.

Frozen cakes

A juicy piece of fruit evokes images of sunlight and warmth. But manufacturers take the reverse route and freeze the harvested products to keep their nutritious mix of minerals, fibers, and vitamins intact. Frozen fruit processing equipment takes temperatures down to around -18 °C, giving the foods an extended lease of life. Many smoothies, jams, and purees we consume are the fruit of frozen labor.

Frozen fruit

Let's face it. No one can resist craving pizza for more than a couple of days. And in fact, cosmonaut Yuri Usachov didn't even make it while in orbit and received a pizza delivery through a rocket. Frozen pizza making process involves first creating the dough, allowing it to rise, and cutting it into the typical pizza shapes. After choosing sauces and toppings you prefer, you can let your pizzas cool in a spiral freezer.

Frozen pizza

You make granola bars from caramelized nuts, grains, and cereals, baking and shaping them into crunchy snacks. Granola bar production involves mixing, forming, baking, and cutting into bars. The quality of granola bars is affected by baking. How the sugar caramelizes and blends with the other ingredients determines the final taste and texture of your granola bar.

Granola bars

Ground cinnamon

Rooted from the Aztec culture in Mexico, this green sauce combines avocados, lime juice, cilantro and onions. The word "guacamole" is derived from the Nahuatl, an Aztec language word "ahuacamolli," where "ahuacatl" means avocado and "molli" means sauce. Before crushing and mashing the avocados to achieve the desired texture, they must be pitted and peeled. Guacamole can either be smooth or chunky, therefore it is pivotal to control the mashing and mixing processes.

Guacamole

Aphrodite’s Rock, the Limassol Carnival, and the Tomb of the Kings are defining features of Cyprus. But perhaps nothing characterizes the Mediterranean island as well as halloumi. The salty, springy cheese has been a staple of Cypriot homes for centuries. But halloumi production technology is now bringing this delicacy to others far away from the region.

Halloumi

Noodles comprise as much as 50% of all the processed wheat consumed in Asia. But the chewy, stringy meal is not only a staple in Asian countries. Instant noodles are a popular meal for many people on the go. Instant noodle making equipment produces miles of strands daily, ready to come to life with a dash of boiling water.

Instant noodles

Licorice is a glossy candy with firm consistency that can have different flavors, like chocolate, cherry and strawberry. With the right licorice making equipment, start by making a paste from the licorice roots, mixing them with sugar, flour and sweeteners. Extrude it with a nuzzle, allowing to cool, then cut and package it.

Licorice

Muesli, known as the adults’ cereal, is a loose mixture of rolled oats, whole grains, seeds, nuts, and dried fruits. Unlike granola, the muesli manufacturing process goes through rather simple steps. All of the ingredients are combined in the mixer without any specific cooking or baking process. This loose mixture is then packed individually, either in stand-up pouches, paper bags, paper tube and so on.

Muesli

Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Nougat

If you like a warm and easy breakfast, oatmeal can be a great option for you. Oatmeal, most commonly known as rolled oats, is prepared oats ready to consume in a form of porridge or cereal. Other than rolled oats, there are other types of oatmeal - such as steel-cut oats, quick oats, and instant oats. You first need to prepare clean oat groats - the hulled kernels of wild oats, and you can decide which oatmeal processing equipment you would like to set up and depending on the oatmeal of your choice.

Oatmeal

Cheese is the most demanding food in the entire dairy family to emulate using non-animal and dairy free ingredients. The complex physical and taste profiles of animal-derived milk products make plant-based cheese manufacturing challenging to pull off. But the growing appetite for lactose-free and non dairy products is serving alternative platters of cheese.

Plant-based cheese

With consumerism comes great responsibility. More and more are switching their diet towards vegan and vegetarian alternatives, varying from dairy to meat. As more plant-based meat technologies are being invented, the production is rising in popularity. Ever wondered which challenges come with that?

Plant-based meat

They can be eaten with a sauce of choice, seasoned with various spices, even battered and deep-fried again, served for lunch or as bar food, but one is for sure - everyone is a fan of potato wedges! But how does a plain potato become a delicious wedge? Potato wedges are processed with the help of standard potato processing equipment and undergo processes of washing, peeling, slicing, and cooking.

Potato wedges

In NASA's early years, a research program was established on how to provide food for astronauts while in space. In fact, in the 1960s, nutrition bars were launched with a label called "Space Food Sticks" because they were designed to allow astronauts to eat them easily while wearing their helmets. Protein bar manufacturing equipment is used to mix ingredients, extrude the mixture at a set temperature, cool the product before cutting it to size, coating it, and allowing it to cool to prepare it for packaging.

Protein bars

Many pet owners consider themselves parents of furry babies, meaning they consider their pets as family rather than companions. Consequently, pet owners are getting more concerned about their pets’ health and actively demanding a healthy diet. To respond to this market demand, there is a rise in raw pet food production, in which ingredients stay in a more natural state refraining from ultra-processing them and avoiding using preservatives and synthetic additives.

Raw pet food

From Asia to America, different forms of puffed rice bars - or as known as Rice Krispies - are enjoyed in diverse forms. Puffed rice bars or popped rice bars are made of puffed rice, sugar (or sweetener that works as a binder), additional flavorings such as vanilla or chocolate, and perhaps different sorts of grains and nuts.

Rice Krispies

Chinese legend has it that tea was created by accident over 2700 years BC. A servant boiled drinking water for his emperor when leaves from the Camellia sinensis tree fell into it – and the emperor decided to taste the drink. While to make tea nowadays on a medium to large-scale you need tea processing equipment like dryers instead of just a tree and wind blowing it, mythology adds a special flavor to the tea industry story.

In 2009, billionaire Stanley Ho made the winning bid for a giant white truffle weighing 3.3 pounds during an auction. Price: $330,000. Looking at the price, there's no need to explain why truffles are called the diamonds of the kitchen. After harvesting, they are selected to be sold fresh or processed to make truffle products such as truffle cream. Truffle processing involves cleaning, cutting, grinding, cooking, packaging, and sterilizing.

Truffle cream

<span style="font-weight: 400;">From cassava to sweet potatoes, various types of vegetables are processed to make one mixed bag of vegetable chips. Mainly consisting root vegetables like taro and parsnip, vegetable chips are often introduced as a healthy alternative to potato chips. To make these chips, you first need to slice the vegetables and cook them depending on your product; you can simply bake them or fry them, deep fry them, or dry them. After this process, flavorings are added to the chips. </span>