Page 37 - Food & Drink Magazine April 2019

bodies, has risen in priority for manufacturers. Heat and Control invests in continuous product development to make the highest levels of food safety standard features integral in our equipment designs.
Examples of these features can be seen where equipment must be able to withstand sanitary high pressure wash down, steam cleaning to eliminate harmful bacteria, and chemical corrosion during sanitary high-pressure cleaning. The FastBack 260E-G3 Horizontal Motion Conveyor demonstrates all these features.
Airborne seasoning dust can create a hazard during the production process, and many of Heat and Control’s range of FastBack Seasoning Systems contain integrated dust control units.
Ishida’s IX-GA range of X-ray machines can detect unwanted
objects like metal, plastic, glass, stone, rubber and bone, draw attention to under filled or damaged packs, as well as being able to be supplied in a full wash down configuration. Similarly, the Ceia MS 21 not only gives the highest sensitivity and stability for high temperature and high salt products that can be found on the market, but also comes in full IP69K configuration. X-ray and metal detector units have the capability to ensure traceability for packaged products, by providing an image or reading associated with each individual package. This information can be sent to a data system, so it can be used in any future disputes over the contents. These feature are all part of the complete control systems supplied by Heat and Control.
LABOUR
A key to increased profits comes from reducing labour costs and optimising output speeds. The HCI alliance is continually looking at ways to automate manual tasks
to improve accuracy. For example, Heat and Control’s Powder on Demand (POD) uses energy-efficient dense phase conveying processes to gently lift and move powders to seasoning applicators, mixers, and other processing and storage equipment.
The job of the Ishida Checkweighers and seal testing had previously been completed manually by checking the fill level of the trays or bags by sight to assess if the correct amount was in each pack, or if the seal was leaking. Being able to automate these inspection systems and offer feedback loops to the weigher and bagmaker have helped increase output and reduce waste. ✷
✷ ABOUTTHEAUTHOR
Innovation In Action
PREPARED FOODS PROCESSING SYSTEMS
Heat and Control offers the latest value add technology to cook, coat, brand and sear a wide range of meat, seafood and poultry products. Our fryers, ovens, branders, searers and breading/batter applications can produce, prepare and cook the highest quality chicken, beef, pork, and fish products, using the most efficient processing and packing technology.
Put our innovation to action in your plant today!
Preparation | Cooking | Coating + Conveying | Inspection | Weighing + Packaging | Controls + Information
www.heatandcontrol.com | info@heatandcontrol.com
www.foodanddrinkbusiness.com.au | April 2019 | Food&Drink business | 37 FoodAndDrinkBus_Apr19_95w x 277h.indd 1 3/20/2019 11:35:02 AM
Robert Marguccio is the business manager – Packaging & Inspection Systems at Heat and Control. www. heatandcontrol.com.