FOOD PROCESSING - 2016 - 2

Editrice Zeus - Vial Ballerini 66, 20831 - SEREGNO (MB) - Tel. +39 0362 244182 -0362 244186 - www.editricezeus.com Tariffa R.O.C.: Poste Italiane spa - Spedizione in abbonamento postale - D.L. 353/2003 (conv. in L. 27/02/2004 n.46) art. 1, comma 1, DCB Milano TAXE PERCUE (tassa riscossa) Uff. Milano CMP/2 Roserio - ISSN 1827-4102

beverage & packaging

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MEAT processing EQUIPMENT

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PSG ZI la Plaine de Isles, 2 rue des Caillottes F-89000 Auxerre, France Tel: +33 (0) 3 86 49 86 30 contact@mouvex.com psgdover.com/en/product-recovery PSG Euro-Center™ 22069 Van Buren Street Grand Terrace, CA 92313 USA Tel: +1 (909) 512-1224 wilden@psgdover.com

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CUISSON LINE

The most equipped vacuum machine ever built.

The new “Cuisson Line” has been designed to meet the most demanding chef’s needs.

These machines can pack all kind of liquid and soft products thanks to the new programs with dedicated presets, the double vacuum chamber (vertical and horizontal) as well as the data stamp.

VGP 60n SKIN VGP 60n Skin is the smallest “Skin Effect” machine in the market. It can be installed in almost every place and with its relatively affordable cost allow smaller business to offer the beauty’s effect and the benefit of vacuum packing to their customers.

Orved S.p.A. con Socio Unico Via dell’Artigianato, 30 - 30024 Musile di Piave (VE) ITALIA - tel. +39 0421 54387 Fax +39 0421 332295 www.orved.it - email: orved@orved.it orizzontale_iffa_2016.indd 2 special

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Meat tech asia 2016 in Bangalore

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athway to modernization & trade promotion For processed meat and poultry industry in India, the demand- drivers are hygiene, quality and food safety. However, significant investment is required to achieve high standards. Rising per capita consumption in domestic market and increase in global demand open us new opportunities to Indian meat, fisheries and poultry industry to adopt modern technologies in production, preservation, processing, value addition and consumer packaging, apart from more investments in this sector. indian meat industry & trade India is set to become world’s larg-

est meat exporter, while in production - 5.5 million tonnes valued at Rs. 83,600 crore in 2011-12 -- it ranks eighth. The demand for Indian buffalo meat is increasing continuously because of its lean character and near-organic nature. There is huge demand for Halal meat, the market for which is growing rapidly throughout the world, specifically in the Middle East. Besides India, Brazil, America and Australia have substantial market share in Halal meat industry.

Halal meat by-products in India include Casings, Crushed Bone Grist, Gelatin, Sausages, leather and other products.

Among the focus areas for promotion of Halal meat production and trade

are pre- and post-slaughtering procedures to ensure quality, strategies to increase Halal meat’s share in global market, livestock management and slaughterhouse automation. Equally important are use of modern machinery, packaging solutions and tools as well as training.

Per capita meat consumption in India is low -- around 5 kg as compared to the world average of 47 kg. This shows the huge potential for expansion. The meat industry is likely to grow at a good pace, say, at a compound growth rate of 8% over the next five years. The processed meat industry is growing even much faster, at about 20%.

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We work with taste.

To produce quality.

DISCOVER YOUR TURNKEY WINERY

For 40 years, we have been designing and manufacturing fruits juices tanks, with stirrers to mix sugar syrups, marmalades, dairy products, concentrates and alcoholic beverages.

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Industrie Fracchiolla S.p.a. S.P. 133 per Valenzano km 1,200 70010 Adelfia (Ba) - Italy T. + 39 080 4596944 F. +39 080 4596810 www.fracchiolla.it

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Contents

1-55

sPeCiAL

MeAt PRoCessinG eQUiPMent

56-64

fAn SEPARAToR gmBh Fan Separators decades of successful wastewater treatment in slaughterhouses. 29/31

PReseRVinG inDUstRY

65-84

PACKAGinG

PIgo SRL Our vision, our mission and philosophy of excellence.

62/64

85-93

AUtoMAtion

T E C H N O L O G Y

94-110

T E C H N O L O G Y

exhibitions

Drink

LABELPACK TRADE SRL “Each label, a new story” 72/75

TECHNOLOGY

TECHNOLOGY

N. 1-2016

TECHNOLOGY

See for yourself After

25

cycles with Kercoat®

without Kercoat®

arkema.com

EditricE ZEus - Vial Ballerini 66, 20831 - sErEGNO (MB) tel. +39 0362 244182 -0362 244186 - www.editricezeus.com cop DT 1-16.indd 1

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editorial management and registered office: Via Ballerini, 66 20831 SEREGNO (MB) - ITALY Tel. +39 0362 244182 +39 0362 244186 web site: www.editricezeus.com e-mail: redazione@editricezeus.com portal: www.itfoodonline.com e-mail: marketing@itfoodonline.com skypeTM: editricezeus

Machineries, plants and equipment for food and beverage industry year XXVIII - issue n.2 - April 2016

WATLoW ITALy SRL Flat tubular heaters boost efficiency For fryer technology. 85/88

managing editor Enrico Maffizzoni direzione@editricezeus.com editorial manager S.V. Maffizzoni redazione@editricezeus.com editorial production Sonia Bennati bennati@editricezeus.com account dep. manager Elena Costanzo amministrazione@editricezeus.com project and layout design ZEUS Agency grafica@editricezeus.com

CIBUSTEC The real taste of food processing & packaging. 103

creative dep.

ZEUS Agency grafica@editricezeus.com translations C. Natalucci translator Muller Worldwide Links Srl printing Faenza Industrie Grafiche Italian Magazine Food Processing Europe: single issue: Euro 25 Annual (six issues): Euro 120 Outside Europe: single issue: US$ 30 Annual (six issues): US$ 170 Subscription payment can be made in the name of Editrice Zeus sas, by bank money transfer or cheque.

We’ll exhibit at...

Tehran (Iran) International Trade Press Stand Nürnberg Hall BOCF (Germany) Stand A012 International Trade Press Stand Paris (France) International Trade Press Stand

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Italian Magazine Food Processing An outline of the suppliers of machines, plants, products and equipment for the food industry.

Published: Bi-monthly Registration: Court of Milan no. 676 of 20-09-1989 Shipment by air mail art.2 comma 20/b law 662/96 - Milan Panorama dei fornitori di macchine, impianti, prodotti e attrezzature per l’industria alimentare Periodicità: bimestrale. Autorizzazione del tribunale di Milano, n°676 del 20-09-1989 Spedizione in a. p. 45% art. 2 comma 20/b legge 662/96 Filiale di Milano The reproduction of the articles and/or pictures published by this magazine is reserved (the manuscripts and/or photos sent to the Publisher will not be returned).

The Editor declines all responsibilities for any mistake of photocomposition contained in the published papers of any magazine by EDITRICE ZEUS.

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RAPS: Current trends, ConvinCing taste and HigH PerformanCe teCHnology

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ngredient specialist RAPS will introduce innovative “Trends, Taste and Technology” food concepts at IFFA Frankfurt and invites visitors to taste new products at their “Performance Food Market”.

As well as presenting veggie alternatives and a fiery chili range, the company will also highlight its in-depth knowledge of trend topics such as salt reduction and clean labeling. In addition, visitors can discover more about RAPS’ technologies and optimized processes for functional applications.

Conversations, consulting and market opportunities: the latest devel-

opments are not only to be experienced at the booth, RAPS specialists will also be available throughout the event to discuss individual challenges from national and international visitors and provide application advice. “For us, IFFA is the ideal forum to present cutting-edge technologies and processes, as well as the latest products to partners from around the world, and being able to provide the spark of inspiration that leads to new ideas”, states Sascha Thaens, Director of Sales Management & Strategy at RAPS GmbH & Co. KG. Attendees looking for tailor-made solutions for their products and who

news in short

want to learn about new developments in “Trends, Taste and Technology” should head for booth B50 in hall 4. And, following its success at the previous IFFA, RAPS encourages all visitors to join them at their booth party on Tuesday 10 May from 6 PM onwards. “performance food market” in hall 4, booth b50 in short

PentA, solutions for advanCed turnkey raw materials automation systems

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enta supplies: • off-loading systems for raw materials and additives supplied by bags, jumbo bags and tankers; • aluminium and stainless steel silos and tanks; • extraction aids for silos and hoppers; • pneumatic and mechanic conveying systems; • automatic de-dusting filters; • electronically controlled metering and dosing units; • batch and loss-in-weight electronic automatic process scales; • devices for hazardous area, ATEX ap-

proved equipments; • automatic feeding of mixers, kneader and dissolver; • fully computerized PLC/PC electric panel and management systems supplied with dedicated software for driving and controlling the whole installations. expert in handling of: • crystal and milled sugar; • whole and skimmed milk powder; • wheat flour; • cocoa powder.. penta.piovan.com

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Sharing nature’s wonder from our garden to your kitchen.

We put our hearts into getting the very best from Mother Nature’s wholesome treasure.

Real food ingredients, 100% tomato for taste, texture and colour.

Natural food & beverage colours, that look good and are good.

Interested in clean label, all-natural, food ingredients for better colour, flavour and texture?

Get in touch with us by emailing: infos@lycored.com www.lycored.com

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Orved S.p.a: the Best Vacuum technoLogy to keep fresh fooD for Longer

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riginally founded in Verona in 1984, Orved is a leading company in the design, manufacturing and distribution of state-of-the-art, high-quality vacuum packing machines that are entirely Made in Italy.

The company has offered for many years a line of external suction vacuum sealers, a large range of chamber vacuum packing machines, trays thermosealing units, vacuum bags, as well as sous-vide accessories and systems.

Orved’s products stand out for their very high quality levels and cuttingedge technological solutions. The

reliability and robustness of its machines are legendary and these qualities have been recognized and confirmed by a now thirty-year presence in world markets.

Each and every one of Orved’s machines complies with the strictest international standards and is CE-ETL-ETL Sanitation certified. Orved’s internal quality management system, both of its packing machines as well as of its vacuum bags, is DNV GL ISO 9001 certified. All of its machines enjoy warranties in combination with a fast and expert

Orved Spa: Das Beste Der Vakuumtechnik für LeBensmitteL

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rved Spa ist seit mehr als dreißig Jahren ein führendes Unternehmen in der Entwicklung, Herstellung und dem Vertrieb von Vakuumverpackungsmaschinen mit modernster Technologie und höchster Qualität - komplett Made in Italy.

Das Unternehmen bietet eine Reihe Verpackungsmaschinen mit externer Absaugung, eine breite Palette von Kammer-Vakuumverpackungsmaschinen, Heißversiegler von Verkaufsschalen, Vakuumbeutel, Zubehör und ein Sous-Vide-Kochsystem.

Die Unternehmensproduktion zeichnet sich durch einen sehr hohen Qualitätsstandard und sehr fortschrittli-

che und innovative technologische Lösungen aus. Jede Maschine von Orved entspricht den strengsten internationalen Standards entspricht, besitzt die Zertifizierung EC-ETL-ETL Sanitation, außerdem ist das gesamte Qualitätsmanagementsystem sowohl der Verpackungsmaschinen als auch der Orved-Beutel nach DNV GL ISO 9001 zertifiziert.

Orved hat in diesem Jahr in den Bereichen Verpackung und Vakuumversiegelung viele Innovationen auf dem Markt eingeführt. Die IFFA 2016, führende Fachmesse für die Fleischindustrie, wird die von dem Unternehmen gewählte Gelegenheit

sein, seine neuesten Modelle vorzustellen, die neues Licht auf die Sektoren Schlachterei und Lebensmittelindustrie werfen werden.

Orved wird in einer Vorabpräsentation die neue Linie Cuisson für Vakuumkochen und -konservierung vorstellen, das echte full-optional und Spitzengerät der Serie KammerVakuumverpackungsmaschinen von Orved.

Die Linie Cuisson stellt die Innovation bei der Verpackung von Produkten dar, die insbesondere für die Sous-Vide-Zubereitung fester und flüssiger Lebensmitteln bestimmt sind. Dank eines speziellen, paten-

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technical support, which is ensured at an international level, too.

In 2016 Orved has launched on the market a lot of brand new products, both for vacuum pack and seal fresh food for longer. On occasion of IFFA 2016, the most important international trade fair about meat, Orved will exhibit its latest models suitable, especially, for butcher shops and for the meat-processing industry. Orved will show the new Cuisson Line, the vacuum packing chamber machines designed to be the very “full – optional” machines and the top range of Orved vacuum packing equip-

ment. The Cuisson Line is innovative because it represents the best solution to vacuum pack food for storage and sous-vide cooking. Thanks to a specific vertical chamber inside the machine, the Cuisson Line allows to perfectly vacuum pack any kind of liquids and liquid-rich foods, and is capable of increasing the quality of the product. In addition the new 9 deaeration programs, the 11 preset programs and the 7 jars programs allow the user to vacuum pack dense sauces, meat sauces, ice-cream bases and all those products that would otherwise require a constant

professional supervision. The vacuum chamber machines of the Bright Line are technologically advanced thanks to their design, completely heavy-duty stainless steel built, and equipped with an innovative Wi-Fi device that allows the communication between user and machine. The WiFi device is an end result of absolute excellence and has a lot of advantages such as: remote programming through Pc, Tablet or Smartphone; fast and H24 technical assistance and automatic update of the machine software. Since the beginning Orved has realized products that

tierten vertikalen Beckens und den 9 neuen Luftabsaugprogrammen, 11 voreingestellten Programmen und 7 Gefäßprogrammen erleichtert die Linie Cuisson die Verpackung von flüssigen Produkten wie Ragout, Sugo, Soßen und Cremes, die ansonsten die ständige Überwachung durch den Küchenchef erfordern würde.

Die Linie Bright erhält dank eines ausgefallenen Designs ein ganz neues Licht, ausgestattet mit Gerüst und Becken, vollständig in Edelstahl und mit einem innovativen Wi-FiGerät , mit dem die Maschine direkt mit dem Benutzer kommunizieren kann. Fernprogrammierung von PC,

Tablet oder Smartphone, schnelle Assistenz mit Frühwarnung bei technischen Störungen, automatische Software-Updates und Kontrolle der Maschinenfunktionen 24/24 sind nur einige der Vorteile dieses neuen Gerätes.

Orved bietet seinen Kunden immer schon Produkte, die selbst schwierigsten Bedürfnissen gerecht werden. Evox 25 stellt die neue von Orved gewonnene Herausforderung dar, die kleinste Kammer-Verpackungsmaschine mit maximaler Vakuumleistung anbieten zu können.

Auch in kleineren Küchen findet Evox 25 Platz, ideal für Restaurants,

Gastronomie, Bars und alle Lokale mit begrenzten Räumlichkeiten. Orved ist stolz darauf, ein absolutes Spitzenerzeugnis anbieten zu können; auf den Markt kommen die Versionen Evox 25 in Edelstahl sowie eine limited Edition, die Evox 25 F1, mit flammendroter Karosserie, sehr schnellem Vakuumaufbau und ideal für Designliebhaber.

Im Bereich Heißsiegeln schlägt Orved eine neue Thermoschweißmaschine für Produktschalen vor, die VGP 60n Skin, eine innovative Maschine, die eine spezielle „SkinEffekt“ erzeugt; ein exklusives System der Produktverpackung, bei

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meet the real needs of its customers, even the hardest. Evox 25 is the new challenge won by the company to provide its clients with the smallest and fastest vacuum packing machine. Evox 25 is ideal for small restaurants, bars and delicatessens that need to vacuum pack products even in very tiny spaces. Orved is proud to present an end result of excellence and has launched on the market not only Evox 25 but also an Evox “limited edition”: Evox 25 F1. Evox 25 F1’s key feature is its exclusive red colour; this machine can create the vacuum in a surprisingly easy and rapid way and represents Orved’s an-

swer to all those people looking for a simple and fast machine yet with a distinguished avant-garde design.

A new light on Orved’s thermosealing machines exclusive line. Vgp60n Skin is the new trays thermosealing machine which renovates the concept of vacuum packing and sealing thanks to its exclusive “Skin Effect”.

The Skin Effect is a particular system of vacuum packaging which enables a specific film, fit for food contact, to perfectly adhere to the product like a “second skin”. With Vgp 60n Skin any product can be vacuum packed and their freshness, quality and above all aesthetic aspect better preserved.

The new thermosealing machine represents the “faether in the cap” of Orved’s Vgp thermosealing machines line. It is a complete, solid and versatile machine, completely stainless steel built, and manufactured with the most recent and innovative construction techniques.

It is the ideal machine for large retailers, food laboratories, delicatessens and those shops which stock meat and fish that require a serious, adaptable and heavy-duty machine, able to vacuum pack food in trays and to ensure a better aesthetic aspect of the product. The Vgp 60n skin is the only machine which guarantees: packing with skin effect, packing with skin effect and gas flushing, packing in MAP, vacuum packing and trays sealing.

Orved will exhibit at IFFA 2016 in Frankfurt from 7th to 12th May in Hall 11.0, Booth D81.

dem sich durch die Wirkung des Vakuums ein Film zur Verwendung für Lebensmittel perfekt wie eine zweite Haut an das Nahrungsmittel anschmiegt.

Mit VGP 60n Skin kann jedes Produkt vakuumverpackt werden, mit höherer Qualität länger frisch bleiben und natürlich auch besser aussehen. Der neue Hitzeversiegler ist das Flaggschiff der Linie Orved in dieser Sparte, weil er eine kompakte und vielseitige Maschine

aus Edelstahl ist, mit modernstem Design und Funktionen und von hervorragender Qualität. Ideal für Metzgereien, Lebensmittelproduktionsanlagen, Gastronomie und für alle Fleisch- und Fischgeschäfte, in denen eine kompakte, vielseitige und langlebige Maschine gefragt ist, die schnelle Vakuumverpackung von Produkten in Qualitätsschalen und hoher Sichtbarkeit des Inhalts leisten kann.

Die Möglichkeit, die Schablonen auszutauschen, die Abschnitt-

funktion und die Realisierung von Produktschalen, bei denen das Produkt um bis zu 15 mm aus den „Skinschalen“ überhängen kann, machen aus der VGP 60n Skin eine in ihrer Art einzigartige Maschine.

Zu den Besonderheiten der VGP 60n Skin gehören ihre Multifunktionsmerkmale bei der Verpackung wie zum Beispiel: Verpackung der Produkte mit „Skin-Effekt“, mit „Skin+Gas“-Effekt, in modifizierter Atmosphäre, unter Vakuum oder lediglich die Versiegelung von Produktschalen.

Dank dieses innovativen Hitzeversieglers können Lebensmittel wirklich in ihrer ganzen Frische und Qualität sehr viel länger konserviert werden und sehen vor allem auf Dauer sehr viel besser aus.

Orved wird vom 7. bis 12. Mai auf der IFFA 2016 in Frankfurt sein, Sie finden uns in Halle 11.0, Stand D81.

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Saving food with Kuraray high barrier plaSticS: new PLAnTIC™ bIoPoLymer And eVAL™ eVoH

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onsumer awareness of the impact of their actions on the environment remains a growing trend. Plantic Technologies Ltd., a part of the Kuraray Group, produces high barrier rigid biopolymer packaging materials, and is successfully supplying some of the world’s largest retailers. Thermoformable rigid bottom webs using PLANTIC™ are providing a new class in ultra-high barrier films made from renewable and recyclable materials. Avoiding food waste is one of the best ways to reduce environmental impact. PLANTIC™ makes this possible, while reducing the material environmental footprint of the packaging itself.

Not just another biopolymer PLANTIC™ has achieved a unique place in the world market for biopolymers through proprietary technology that delivers biodegradable and renewable sourced alternatives to conventional plastics based on special varieties of corn (maize). Sources are not GMO, and do not compete with food sources.

Unlike other bioplastics companies who utilise organic materials but whose polymers are still developed in refineries, PLANTIC™’s polymer as well as its raw material, are grown in a field. The entire process integrates in a completely new way the science of organic innovation with commercial and industrial productivity. The result is both a broad range of immediate performance and cost advantages, and long-term environmental and sustainability benefits.

PLANTIC™ HP is a fully biodegradable high barrier biopolymer that forms the core of all PLANTIC™ products. Rolls of PLANTIC™ HP sheet can be thermo-

For the environmentally conscious retailer and processor, PLANTIC™ is becoming an increasingly popular choice.

formed to make trays, used notably for packaging chocolates. After use, these trays can be composted industrially or at home; in fact, the PLANTIC™ HP biopolymer dissolves when immersed in water. putting biopolymers to work For food packaging, the core layer of PLANTIC™ HP obviously requires some protection from moisture. Depending on the customer needs, outer skins and sealing layers of conventional PET and PE can be added, protecting the PLANTIC™ HP core. Thus shielded, the PLANTIC™ HP takes on an entirely new role: high gas barrier layer.

The resulting structure provides outstanding gas barrier properties, notably for thermoformed MAP trays. These barrier properties seal the MAP gas mixture inside the package, maintaining the optimal MAP gas mixture, and

thus extend the shelf life of the packaged food. The effective barrier properties for the entire package are provided by the PLANTIC™HP core, which typically composes up to 80% of the total materials used.

Different ready-to-use grades of PLANTIC™ sheet have been created by com-

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bining different skin layers with the PLANTIC™ HP core: plaNTic™ e, plaNTic™ R, plaNTic™ Re, plaNTic™ es and plaNTic™ eF represent the company’s flagship products for rigid and flexible packaging on traditional thermoforming equipment. All of these products are a direct replacement for conventional polymers. When compared with oil based products an independent assessment found that PLANTIC™ requires up to 40% less energy and provides a reduction in greenhouse gases by up to 70%.

PLANTIC™ R a fully recyclable high barrier product is being used extensively for red meat applications. PLANTIC™ R seals to most traditional PET based top webs. This rigid product runs on all traditional thermoforming equipment and gives the producer the opportunity to down gauge even while achieving a higher barrier performance and stronger pack presentation.

PLANTIC™ is supplying major supermarket customers on three continents for MAP applications such as fresh case ready beef, pork, lamb and veal, smoked and processed meats, chicken, fresh pasta and cheese applications.

Food waste is successfully limited by maintaining the MAP gas mixture, extending shelf life. Now being developed is a new range of more flexible materials with the same environmental and performance characteristics as rigid based structures. These flexible options are already proving already to be a preferred choice for many consumers, retailers and processors. Included is PLANTIC™ for easy peel skin pack, available in a wide variety of colours and

textures, with the ability to seal to PET and PE top webs.

Brendan Morris, Plantic Technologies Ltd. CEO: “PLANTIC™ is not just about being a sustainable material, it has an ultra-high barrier that can improve the shelf life of a product, and reduce food waste. With PLANTIC™ materials you can have an enormous impact on value change and reduce the effects of climate change, both by reducing food waste and using more sustainable materials.”

Kuraray co., ltd. and plaNTic™ The Kuraray Group, which includes Kuraray Co., Ltd., embraces about 80 companies in Japan and abroad with approximately 7,000 employees. Each company within the Group, while demonstrating its individual character, is committed to satisfy the diverse needs of society in their field of business. The acquisition of Plantic Technologies Ltd. in 2015 has enabled Kuraray to provide barrier materials which meet the increasing global demand of bio-based food packaging materials. This is in line with Kuraray’s corporate mission “we in the Kuraray Group are committed to opening new fields of business using pioneering technology and contributing to an improved natural environment and quality of life”. As a world leading producer of barrier materials, Kuraray will further develop its business through the addition of best in class bio-based PLANTIC™ barrier materials. specialist in high barrier plastics for food packaging There are significant synergies between Kuraray’s existing barrier business and PLANTIC™ bio-based barrier technology which will drive new applications.

Further, Kuraray’s market leading technology and global sales network is expected to accelerate the development and expansion of a barrier material business including PLANTIC™ technology. As the world’s largest producer of PVOH and EVOH resins and films, Kuraray operates production sites in

Japan, the USA, Europe and Singapore.

EVAL™ EVOH is commercially available in two forms: resins (plastic granules for coextrusion) and monolayer high barrier EVOH films (for lamination).

These unique high barrier polymers are particularly suited for preserving quality and avoiding waste in food, medical, pharmaceutical, cosmetic and industrial packaging. They also help use energy more efficiently and reduce environmental impact in automotive fuel systems, building and construction materials and agricultural films. Kuraray thus offers two different technologies to save food and reduce the environmental impact of food packaging: - plaNTic™ is supplied as ready-touse rollstock, providing high gas barrier with biopolymer PLANTIC™ HP that composes up to 80% of the total structure. Use is mainly for barrier trays and skin packs.

- eVal™ eVOH is supplied in pellets for coextrusion or coinjection, or as high barrier monolayer film for lamination. EVAL™ provides the high barrier properties to the entire structure, but often composes just 5-10% of the total materials used. Usable with many different coextrustion, coinjection and lamination processes, EVAL™ adapts to many shapes and forms, in combination with an almost unlimited number of different materials.

This helps optimise packaging design to both save food and minimize total packaging waste.

In 1997, Kuraray established fullyowned subsidiary EVAL Europe N.V. in Antwerp, Belgium for the production and sales of its EVAL™ EVOH barrier resins in the Europe/Middle East/Africa region. Although they are not EVAL™ EVOH products, PLANTIC™ as well as KURARISTER™ transparent high-barrier retortable film are commercialised in Europe from this same facility. Kuraray is a member of the Save Food Initiative. www.evalevoh.com www.plantic.com.au

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PAVI M E NTI E R IVESTI M E NTI PE R L’I N DUSTR IA ALI M E NTAR E DAL 1962 FLOORINGS AND COATINGS FOR THE FOOD INDUSTRY SINCE 1962 24043 CARAVAGGIO (BG) ITALY via Leonardo da Vinci, 88 Tel.0363 50449/049 Fax 0363 350714 www.mombrini.it info@mombrini.it

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A MOMBRINI PRODUCTION

The Fratelli Faccia slaughterhouse in Ceva (CN)

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he brand-new Fratelli Faccia slaughterhouse in Ceva extends for 15,000m2 and includes a 7,000m2 indoor space. The factory’s floor was entirely realized by a company based in Caravaggio (BG) named Mombrini, for many years the undisputed leader in the manufacture of flooring for the food industry.

In the meat processing industry, the choice of an adequate floor is crucial for carrying out the work smoothly.

In these factories it is particularly important that the floor does not become slippery during the processing of the meat and can be easily washed. When several livestock units arrive at the slaughterhouse every

hour, the need for a safe, clean and fast slaughtering process is well understood. The staff who carries out the various steps of the work must be able to move around without worrying about slippery floors, especially in the slaughter room. Furthermore, the floor must be cleaned perfectly and quickly at the end of the work.

The Klinker floor with epoxy resin sealing is certainly the best choice in this context.

In the slaughter room, capable of processing 50,000 livestock units every year, the flooring plays a vital role, especially at the upper floor. Here, cattle from the whole Piedmont plain area arrive, mostly belonging to the breeds Piemontese cattle, Blonde

EIN MOMBRINI PROJEKT Der Schlachthof der Gebrüder Faccia in Ceva

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er neue Schlachthof der Gebrüder Faccia in Ceva erstreckt sich über eine Fläche von 15.000 Quadratmetern, von denen 7000 Quadratmeter komplett von Mombrini aus Caravaggio gefliest wurden, seit Jahren unangefochtenes Unternehmen für Bodenbeläge in der Lebensmittelindustrie. Insbesondere im Bereich der Fleischverarbeitung ist die Wahl des richtigen Bodenbelags von größter Bedeutung, weil nur so die Arbeit reibungslos durchgeführt werden kann.

In diesen Betrieben ist eine der wichtigsten Anforderungen, dass der Bodenbelag in den verschiedenen Stadien der Verarbeitung rutschsicher

und abwaschbar ist. Wenn innerhalb von ein paar Stunden in einem Schlachthof Hunderte von Rindern zusammeströmen, dann kann man verstehen, dass der Schlachtzyklus sicher, hygienisch und schnell ausgeführt werden muss. Die an den verschiedenen Phasen der Verarbeitung beteiligten Mitarbeiter, vor allem im Schlachtraum, müssen sich sicher, dass sie sich ohne die Gefahr des Aus- oder Abrutschens bewegen können. Und, genauso wichtig, am Arbeitsende muss sich der Boden schnell und sauber reinigen lassen.

Der Boden aus Klinker, mit Epoxidharz, erfüllt zweifellos am besten beide Anforderungen. Im Schlachtraum,

in dem 50.000 Einheiten/Jahr bearbeitet werden, ist der Bodenbelag von entscheidender Bedeutung, vor allem in der oberen Etage, wo die Viehherden zusammen kommen, die aus der piemontesischen Ebene stammen und deren Hauptrassen folgende sind: Piemontese, Blonde d’Aquitaine, Limousine, Charolaise und deren Kreuzungen.

Die Fotos zeigen hier deutlich, dass vor allem im Schlachtraum, der Reinigungsvorgang absolut keine triviale Angelegenheit ist: Der Bodenbelag von Mombrini - dank des eigens entwickelten Reinigungs-Kits - wird nach jedem Arbeitszyklus in kurzer Zeit wieder wie neu.

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d’Aquitaine, Limousine and Charolaise.

The pictures attached here clearly show that, especially in the slaughter room, cleaning is not an easy task: Mombrini’s flooring – also thanks to the cleaning kit provided by the company – turns impeccably clean after each cleaning cycle.

Besides the slaughter room, which is located on two floors, the factory has all the other departments that guarantee that the meat’s freshness and quality arrive unaltered to the consumer: • cold chain with carcass rapid cooling tunnel at the end of the slaughter; 0°C refrigerated rooms for half carcasses stocking (130,000kg capacity); 0°C refrigerated rooms for carcasses quarters stocking (50,000kg capacity); 0°C refrigerated rooms for offal conservation; 0°C and -20°C refrigerated rooms

Neben dem Schlachtraum auf zwei Etagen, ist die Anlage mit allen anderen Bereichen ausgestattet, die dafür sorgen, dass das Fleisch frisch und perfekt zerlegt den Verbraucher erreicht: • Die Kühlkette mit Schnellkühltunnel für die geschlachteten Tiere; Zellen für die Lagerung der Tierhälften bei 0°C (Fassungsvermögen von 130.000 kg); Zellen für die Lagerung von Tierviertel bei 0° C (Fassungsvermögen von 50.000 kg); Zelle für die Konservierung von Innereien bei 0° C; Zelle für die Lagerung von verpackten Produkten bei 0° C; Schneller Gefriertunnel für verpackte Produkte bei -40° C; Zelle für die Lagerung von verpackten Produkten bei -20° C; Zelle für die Konservierung von Hackfleischprodukten bei -4° C; Zelle für die Konservierung von Kutteln bei 0° C. • Der Raum zum Entbeinen und Portionieren mit einem Fassungs-

for packaged products conservation; -40°C rapid freezing tunnel for packaged products; -4°C refrigerated room for ground meat conservation; 0°C refrigerated room for chitterlings conservation; • cutting and boning room with a capacity of 20,000 kg per day for vacuum-sealed anatomical cuts, and for 18,000kg per day for bowls and portions in MAP; rooms for ground meat processing and production of hamburgers in polystyrene bowls MAP packages; • shipping room for boned and packaged meat with 5 loading docks.

vermögen von 20.000 kg/Tag für anatomische Schnitte im Vakuum und 18.000 kg/Tag für Schalen und Portionen unter Schutzatmosphäre verpackt. Räume für die Verarbeitung von Hackfleisch zur Herstellung von Hamburger und Hackfleischportionen, die unter Schutzatmosphäre in Styroporschalen verpackt werden.

• Der Versandraum für Fleisch und Knochen und verpackte Produkte, der mit fünf Laderampen ausgestattet ist.

Nur eine vorherige und genau Analyse des Projekts eines so komplexen

Thanks to our renowned expertise and only after careful consderation of such a complex design, we can guarantee that the flooring withstands the various types of workloads it is subjected to.

The material of the tiles is very important and an accurate installation and sealing are also fundamental.

However, before that, the surface gradient and the outlets design need to be carefully assessed as well as the screed. All these processes are tightly interlocked and only a highly qualified technical research can guar-

Systems kombiniert mit einer großen Erfahrung in diesem Bereich kann garantieren, dass der Fußboden nach der Verlegung den verschiedenen Arbeitsbelastungen auch gewachsen ist. Dabei ist das Fliesenmaterial von entscheidender Bedeutung, ebenso wie die fachgerechte Verlegung und die Abdichtung, die Berechnung des Gefälles und die Dimensionierung von Ein- und Ausleitungen sowie der Estrich. Alle voneinander abhängigen Vorgänge kann nur ein technisch erfahrenes Studio in vollem Umfang garantieren: in diesem Fall das Unternehmen Mombrini, dessen Bodenbeläge aus säurebeständigem

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antee its success: Mombrini do the trick. Its Klinker acid-resistant floorings occur in Italy since 1962 and this year the company has reached its 50th year of activity.

Under the leadership of the founder, Gianni Mombrini, and his son, Carlo, 15 teams of tilers guarantee that the “Mombrini flooring system” will always be designed and installed with the best technique and expertise. Thousands of customers have already chosen to install our floor-

ing, from the dairy companies to the meat and fish processing companies, from the food companies to the wine industry and so on.

Working in so many sectors made us realise how essential is the flooring cleaning. Fratelli Faccia realised it too because working in accordance with the Italian and European regulations is a matter of priority.

Here the staff realises hygienically safe products in accordance with

the manufacturing instructions and the company policy, caring about the company environmental impact and monitoring their carbon footprint and the correct waste disposal.

In accordance with the IPPC directive, Fratelli Faccia have adopted a system for the prevention and integrated reduction of pollution through regular controls. Their strong work ethic leads them to apply the health and safety regulation in all work places, to train their staff to health and safety at work and to decline any service or supply that could imply the workers exploitation. In order to comply with the present Quality Policy, every year they set strict targets to reduce anomalies and to get better hygienic and working conditions.

And the Mombrini flooring has a fundamental role to make them reach these targets. www.mombrini.it

Klinker seit 1962 in ganz Italien zu finden sind und das in diesem Jahr die beachtliche Zahl von fünfzig Jahren Tätigkeit überschritten hat. Unter der ständigen Führung von Gianni Mombrini, dem Gründer, und seinem Sohn, Ingenieur Carlo sorgen 15 Teams von Fliesenlegern dafür, dass das «Bodensystem Mombrini» immer mit der bewährten Kombination von Innovation und Erfahrung verlegt wird. Hunderte von Kunden haben schon ihre Einrichtungen und Anlagen mit ihren Bodenbelägen verfliest, vom Milchsektor zur Konservenindustrie, von der Fleischverarbeitung zu der von Fisch, von der Nahrungsmittelbranche bis zur Weinwirtschaft, und so weiter ... Gerade weil wir in all diesen Bereichen arbeiten, wissen wir von Mombrini, dass die Sauber-

keit unserer Bodenbeläge eine der grundlegenden Anforderungen ist.

Auch beim Schlachthof der Gebrüder Faccia denken wir in dieser Weise, eben weil die Einhaltung der Anforderungen der einzelstaatlichen Rechtsvorschriften und der Gemeinschaftsvorschriften ein Garantieschwerpunkt darstellt. Hier arbeitet das gesamte Personal daran, eine sichere und hygienische Produktion zu erreichen, unter Anwendung der Bestimmungen der Verarbeitungshinweise und der Betriebsvorschriften. Es achtet folglich auf die Umweltauswirkungen seiner Tätigkeiten, kontrolliert sorgfältig die Einhaltung der gesetzlichen Grenzen der Emissionen und kümmert sich um die ordnungsgemäße Entsorgung von Abfällen. Mit der Anpassung

an die IVU-Richtlinie hat das Unternehmen ein System zur Prävention und zur integrierten Verminderung der Umweltverschmutzung durch regelmäßiges Monitoring implementiert und verfolgt die Einhaltung der Arbeitsethik, indem es sich um die Eignung des Arbeitsplatzes sowie um die Ausbildung des Personals in Sachen Hygiene und persönliche Sicherheit kümmert, auch durch die Weigerung Dienstleistungen, Lieferungen oder Zulieferungen zu akzeptieren, bei denen oder deren Herstellung die Ausbeutung der Arbeitnehmer angenommen werden kann. Um die Umsetzung dieser Qualitätspolitik zu ermöglichen, setzt man sich jedes Jahr die praktischen Ziele der Hygiene, der Reduzierung von Fehlern und der Verbesserung der Arbeitsbedingungen.

Und der Bodenbelag von Mombrini spielt eine wichtige Rolle, um alle diese Ziele zu erreichen. www.mombrini.it

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DETECTRONIC, Manufacturer of food InspectIon systeMs

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ETECTRONIC is a privately owned company with production facilities based in Denmark. We develop, manufacture and market industrial food inspection systems - including metal detectors, checkweighing systems, multi check systems, X-Ray systems as well as grading and sorting solutions. We have experienced rapid growth and expansion over the last decade. Today, we are present on all continents in the World, which enables us to provide prompt and effective services to meet the requirements of our customers globally.

High Quality solutions DETECTRONIC has been producing metal detectors since the mid 80`s and a vast majority of the first produced machines are still fully operating almost 30 years later. This underlines our high quality and the great craftsmanship which DETECTRONIC delivers year after year.

DETECTRONIC metal detectors are supplied in glass blown stainless steel. The machines are easy to clean and fulfil all the demands set by today’s food industry. The modern micro process controlling system and the newly developed Super Sensitive detecting system makes the DETECTRONIC metal detectors among the most sensitive and effective machines on the market. Also precision and speed is a benchmark for Detectronic check weighers, with speeds up to 260

Metal detector systems

pcs/min and a precision of 0,2 gram they are among the fastest and most effective ion the market. Due to its rational and cost effective construction, the machine has also proven ultra competitive with a very high performance/cost ratio. providing Higher standards for Food safety Working with the food processing industry means having to deal with foreign objects such as bones and metal that can be introduced into the product during processing; such foreign materials can act as choking hazards that can endanger the consumers.Cutting tools used during processing, such as knives, can also find their way into the final product, and are some of the most dangerous contaminants for the products. We aim to help our customers provide higher standards for food safety.

Xray systems

strong partnership We care about our customers’ food responsibility - and therefore we are very passionate about providing our customers with the best quality solutions within industrial food inspection systems. We believe that strong innovation starts by forming strong partnerships with our customers. Our history proves, and we will continue to keep an eye on the future and provide innovative solutions for our customers that reach into the next decade. contact We have many years of industrial knowledge, we focus on our customers needs and we can provide you with flexible solutions that will save you time and money.

Lean more on www.detectronic.dk

Weighing systems

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CONSIDERING ENERGY COSTS FOR SLICING Special technology from TREIF reduces costs for cooling products

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ttractive presentation of the goods, packages with precise weight, high yield, automation, flexibility - these are only a few of many important criteria for slicing. And then there are the central properties which all cutting machines - not only slicers - should have. These include capacity, easy operation, very good hygiene conditions and easy cleaning.

What sounds simple and plausible in theory cannot always be implemented completely and directly during the actual slicing process.

Certain processes are commonly used in the industry to achieve the desired cutting results. Many meat processing companies, for example, cool products such as bologna or similar boiled sausage before cutting to stabilise the product. Cooling the product, however, always means additional logistics and time. This can slow down the production process or make it less smooth. One known problem is that cooled products which are ready for cutting can

defrost as soon as slicing starts so that the cooling cannot achieve the desired effect. Cooling also incurs additional costs.

For some time, TREIF slicers have been equipped with a technology which allows products to be cut warmer, i.e. at a higher product temperature. This is made possible by continuous cutting which means without so-called blank cuts. Other slicer systems require blank cuts of the blades to gain time for removing the cut and placed product. That means the blade rotates without cutting any product.

net. The operating company saves cooling costs and product quality is not affected. After all, freezing a product can change its flavour as well as its appearance and texture.

The option of continuous cutting which is provided by “warmer slicing” is particularly beneficial in combination with the so-called SAS. SAS designates the simultaneous slicing and stacking process and has been used in TREIF slicers since 2001.

Slicing and stacking are carried out in one single work step which means the slices cannot drop or slide and are placed neatly and precisely after cutting, e.g. as fans or stacks.

TREIF slicers remove the finished stacks during cutting of the next product. The cutting process is carried out continuously without blank cuts. The same capacity is achieved with fewer blade rotations. This is more gentle on the product and slicing is possible at higher, i.e. warmer, product temperatures. This ecological and economic aspect is symbolised by the green ECO SLICING sig-

The shaft into which the product is inserted and the positioning belt for stacking the sliced products are installed at a 90° angle. This means the cut surface of the products and the surface of the transport belt are parallel. So when a slice is cut from the product, the front part of the slice is already in contact with the belt while the rear part is still attached to the product. Without SAS,

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however, the cut slice drops onto the belt and can slide or buckle. The combination of continuous slicing with SAS and the angle of the cutting shaft is an advantage, particularly with difficult to place products, e.g. poultry or soft, sticky products (such as vegetarian meats).

The sickle blade with Lotus engraving is another important contribution to precise placement. Many companies know the problem that even though cutting is precise, the slices then stick to the blade. The non-stick effect of the engraving causes the slice to separate from the blade. The engraving creates a narrow air cushion to provide the non-stick effect.

TREIF has had the Lotus engraving patented.

Blades with Lotus engraving are manufactured at the TREIF in-house production workshop for stainless steel blades. Regular grinding is important for the blade as dull blades could distort the cutting result. At TREIF, the toothing is not only ground off but also precisely recreated in a sophisticated process. The special

grinding device HS 380 is available for customers who want to grind their blades in-house. It allows grinding and deburring in one step. TREIF is the only manufacturer of slicers to use sickle blades already in the smallest slicer category.

While the blade is the “heart” of the machine, the role of the other components should not be underestimated.

For example, it is vital that the product is fixed securely during slicing. Anyone supplying sliced goods to customers knows that especially soft products such as cooked ham, cooked sausage, cheese or tofu tend to “break away” from the gripper system.

The patented TREIF vacuum gripper fixes the products securely during cutting. The vacuum is not only applied on one, but on two different chambers. This 2 chamber system provides double safety. The patented vacuum gripper is a closed system with a “static vacuum” which contrary to other systems - does not create a permanent vacuum. This means that small parts and product fluids are not introduced into a hose system. The gripper is easy to clean. It can be dismantled in a few steps and then cleaned on a fixture.

Just as the blade with Lotus engraving, the vacuum gripper is available for all TREIF slicers. The slicer range includes everything from entry level models to high performance industrial slicers which can be expanded in a modular system. Different extension modules

are available, e.g. transverse sorters or a flip flop belt and even fully automated solutions. The DIVIDER 660+, for example, can “grow” along with the size of the company. The TREIF DIVIDER 660+ slicer combines optimum use of space with the kind of performance that could be expected from a much larger machine. When changing between products, no mechanical conversion is required.

The slicer can be used for shingling, stacking (up to 100 mm), staggering or shaving the products. With a generously-proportioned infeed chamber measuring 320 x 130 mm, the DIVIDER 660+ is suitable for a wide range of possible applications.

For example, it can be used for slicing products with a diameter of 100 mm in 3 rows.

At the final expansion stage, the machine is equipped with a smart feeder which automatically feeds the stacks into the packaging machine.

Omitting manual contact with the products improves the hygiene conditions and saves manpower.

The smart tray feeder can easily be combined with any packaging machine on the market. State-of-the-art software allows the slicer and the deep drawing machine to be perfectly synchronised with each other.

TREIF`s slicer technology will always reflect the trends and developments on the market, especially the trends of the consumers´behaviour concerning food. Current example: TREIF has found line solutions for the industrial sandwich production.

These are now used by renowned sandwich manufacturers in Switzerland, France, the UK and the US. www.treif.com

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NEW ROBOTGRADER REVOLUTIONISES FIXED WEIGHT TRAY PACKING

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unique solution from ishida can dramatically improve yields and efficiency in the packing of fresh food pieces. The RobotGrader takes product from upstream processing or cutting areas and delivers trays accurately filled to target weights – reliably meeting EU average weight regulations - ready for problem-free sealing.

Ishida Europe has introduced a solution to one of the major challenges of tray packing for the meat and poultry industries – the filling of two or more pieces of product to a fixed weight.

The new Ishida RobotGrader combines weighing and pick and place technologies to grade products of varying weight and pack them to a fixed weight straight into the tray, delivering major improvements in yields and efficiencies in the packing of all types of fresh food pieces.

Today’s modern poultry processing plants can operate at over 450 birds per minute.

This poses a major problem for the packing operation where, even at two pieces per pack, trained workers can find it difficult to fill at more than nine or ten packs per minute.

And in order to be sure of meeting weight regulations, overfill can be anywhere from 5% to 20%. Other fresh meat packing operations have similar challenges.

Nevertheless, while automation can dramatically reduce this givea-

way, a further important requirement concerns the actual placement of the pieces into the pack, where it is essential to ensure they are packed in the correct orientation, and that no product protrudes into the seal area. This involves expertise which is often referred to as ‘styling’.

The Ishida RobotGrader is able to tackle all these issues with remarkable efficiency. It combines the power of sector-specific algorithms, developed over many years of packing poultry, with modern robot technology, accurate dynamic weighing and reliable orientation checking. The result is a system that can correctly place and orientate the pieces in a near-continuous pa-

cking operation at up to 320 pieces per minute with giveaway of less than 1%, while delivering a typical labour saving of around 80% in the grading and packing area.

The RobotGrader receives product from upstream processing such as deboning. Coloured bands can be incorporated into the conveying operation to indicate to operatives where best to place each piece on the belt. As they enter the system, products are weighed on a belt weigher, and this information is then fed into the system’s unique sorting algorithms that determine the robot’s selection of the pieces.

The RobotGrader consistently makes combinations so close to the target weight that giveaway is prac-

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BONE

STONE

METAL

PLASTIC

GLASS

RUBBER

X-RAY INSPECTION SEES WHAT YOU DON'T SEE Rising food safety standards and expectations from retailers are driving the need for advanced protection on your line.

Ishida’s industry-leading X-ray inspection systems detect foreign bodies with the greatest accuracy and reliability. In addition, any product defects can be detected including broken or misshapen pieces, lumps, cracks and voids in your finished products.

When you buy Ishida, you buy the assurance that only the best quality products leave your line.

Find out more, watch the video at www.ishidaeurope.com

The Ishida Quality Control range

Whatever you make, make certain.

X-ray Inspection

Checkweighers

Seal Testers

Vision Systems

Ishida Europe Limited, Head Office: Kettles Wood Drive, Woodgate Business Park, Birmingham B32 3DB, UK. Web: www.ishidaeurope.com Tel:+44 (0)121 607 7700 Email: info@ishidaeurope.com

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tically eliminated. This is achieved by accurate dynamic weight measurement, with the system maintaining awareness both of all the weights available to each robot and of the weight trends among the incoming pieces.

The orientation detector is able to quickly determine the attitude, position and orientation of each piece, and feed this information into the system. It can, for example, distinguish between the thicker and thinner end of a fish or chicken fillet.

Unlike traditional heavy-lifting production line robots, the light all-stainless-steel robot of the RobotGrader is specifically designed to handle food industry piece weights.

Where earlier robots each carried a cumbersome control box, the control boxes for the RobotGrader are much smaller and only one is needed for up to four robots.

High performance conveyors deliver the product at a fast tempo. In multi-robot models, at no time need any robot wait for the actions of other robots to be completed.

The robot hand is faster than the eye. The gripper has been specially designed to grasp each piece firmly

but gently and to orientate it correctly, position it over the right part of the tray and release it, all within a fraction of a second. In this way, the required styling operation is carried out each time, for example placing two chicken drumsticks in opposite directions.

Discharge into the tray takes place cleanly and decisively, thanks to a special positive outwards pressure element that operates as the gripper opens, while the mechanical reliability of the gripper is such that it can operate 5 million pick-andrelease cycles between services.

The robot stores the information on a large number of weighed pieces and a patented system also optimises the number of trays within the reach of each robot by dispensing with unnecessary flights and guides and allowing lip overlap, maximising availability from which to create each complete pack.

This system also means there are no set tray dimensions, allowing greater flexibility in pack design and tray sourcing.

Depending on the model, the RobotGrader can handle two, three or four different tray types at the same time - including top seal trays, ther-

moform pockets and overwrap trays.

In addition, the system can identify and sort pieces whose weight is unsuitable for tray packing, and direct these to bulk bins (which are integrated into the RobotGrader) as well as freezers, slicers and marinating operations. This is particularly useful in meeting special customer demands where a narrow band of product weights is desired.

Product changeovers on the RobotGrader are fast and simple via the easy-to-use touch screen. Tray guides can be moved in seconds from one clearly marked position to

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another and it is usually not necessary to stop the packing process.

With its overhead-mounted robots, the RobotGrader takes up only the space required for product infeed belt and tray movements. Requiring an access point for just one styling supervisor, it dispenses with the need for worker stations, meaning it is some 20-30% shorter than a traditional sorting system.

This delivers a very compact overall footprint and, with the high output of the unit, a large volume packed per square metre, leading to an impressive Return on Floorspace (RoF).

As the RobotGrader has been developed for the handling of fresh foods, it meets the most stringent regulations for doing so. A number of measures ensure that hygiene is fully achieved without excessive downtime or expense. All structures, including piece- and tray-handling belts and supports are of open plastic or metal design, enabling rapid and effective washdown with clearly visible results. Above the work area, there are no continuous horizontal surfaces less than 2m above the ground. Equally important, no equipment lies underneath the fresh-food handling level, enabling

that level to be washed down so that all wastewater goes directly to the drainage system without further contact. An automatic belt-flushing option is also available.

In addition, no dismantling is needed, with all equipment washable in place, including the stainless steel gripper arms which are treated with foam and high-pressure water.

The RobotGrader can integrate easily with existing factory ERP and control systems. For example details such as fillet weight, retail pack rate, crate weight, giveaway and repack rate per line can be passed to a company’s in-house software programme so that information can be compiled and presented in the relevant house style. Equally important, all settings (robots, package specification, dynamic weighing and more) can be adjusted from a control centre.

The system is also extremely flexible, with up to 16 tray lanes that offer a wide variety of sorting possibilities, including the ability to divert pieces within particular weight bands to meet special customer needs.

In addition, where grading is not required, it can work as a super-fast catchweight facility, with up to 400 picks per minute.

One important aspect of the RobotGrader design is that, while taking the weighing and sorting of meat and poultry pieces to a new level of automation, this has been achieved by using proven technologies such as dynamic weighing, modern robotics and well-tested weight algorithms. It does not rely on vision technology, with its high demand for computer programming and updating.

“With modern processing lines able to operate at extremely high speeds, the filling of two or more pieces into fixed weight packs has been one area that has until now resisted efficient automation,” explains Ulrich Nielsen, Ishida Europe’s Director for Business Solutions.

“Using proven technology, the Robotgrader solves this problem to deliver near-continuous accurate process packing.”

The RobotGrader can be incorporated into Ishida fresh food packing lines alongside other Ishida equipment, including X-ray systems, tray sealers, seal testers and checkweighers, to provide bespoke solutions, tailored to individual customer requirements. www.ishidaeurope.com

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Cost effiCienCy in the meat industry Michael Stuart, Fat Analysis Product Specialist (EMEA) at Eagle Product Inspection, looks at the meat industry and how x-ray equipment can benefit meat processors

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hat would you say is a priority for the meat industry at present?

“Safety remains the top priority in the meat industry and contaminant detection is a vital element in protecting brand integrity and, more importantly, consumer health. Eagle’s market-leading xray solutions can detect and remove contaminants such as calcified bone, glass shards, metal fragments, stones and some rubber and high density plastic compounds. Systems can be placed where critical control points are identified, a vital component of a processor’s HACCP accreditation,

eagle pack 430 pRO Is designed for inspection of mid-sized packaged products and is capable of high-speed imaging up to 120 meters per minute.

and can help to safeguard companies against costly product recalls.” integration is a buzz word at the moment. How does eagle react to this growing trend and with which technologies?

“Meat processors are increasingly looking at ways to integrate different suppliers’ machines into their own production lines in order to more effectively optimize their efficiency. Inline Fat Analysis (FA) technology falls into this category.

In order for processors to take advantage of the benefits of measuring the fat content of meat, Fat

Analysis machines are regularly integrated with infeed and out feed mechanisms, of varying degrees of automation, to correct or modify the way that the raw materials are being combined to produce a final product. Additionally, it is often a requirement of facilities that additional software for recipe or process control is needed. This software may also be necessary to enable further vertical integration into the facility’s business management system.

To support this array of integration needs, Eagle has developed relationships with dedicated industry specialists who have extensive experience of these disciplines within the meat industry.

This enables Eagle to advise and implement complete solutions that gives customers options on how a complete system or solution can be engineered to suit their production lines. The end customer can nominate an integrator of their choice, they could do the integration themselves, or they can rely on Eagle to provide a complete system. The customer can be confident, regardless of which option they go for, that they will get a highly accurate chemical lean (CL) and weight measurement and this data will be utilized in the most effective system possible that best suits their specific process requirements.

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is it just red meat processors that can benefit from integration?

“Not at all. For poultry manufacturers, integrating an x-ray machine and reject system alongside trim stations, for example, has myriad benefits. Chicken breasts, as an example, can be passed through the x-ray machine once trimmed in order to check for contaminants, and most commonly bones.

Should a product not pass inspection, it can be rejected and sent directly to a dedicated rework station, where the item can be physically checked for contaminants and then rescanned or rejected accordingly. This enables processors to increase the efficiency of that system and to maximize profitability though reduced wastage.” can you go into more detail as to how fat analysis can help to improve cost efficiency?

“Firstly you have to look at the methods processors use to optimize their production. One of the methods that is growing in popularity with modern processors is that of Least Cost Formulation

The eagle™ pipeline Provides thorough inspection and contaminant detection in pumped products prior to endof-line processing and packaging.

eagle™ Fa3/M Eagle’s latest addition to the FA3 platform - provides inline fat measurement and contaminant detection of mixed bulk and plastic crate meat applications.

or “LCF”. LCF is a mathematical optimization technique that enables processors to put together a formula or recipe at the least cost or expense to the business by considering multiple factors. These factors will include (but are not limited to) – variability in the composition of raw materials, availability of raw materials, cost of raw materials and the demand on pro-

duction. The recipe (or formula) will have been designed such that the final product needs to meet certain technical parameters and constraints but this can be structured to provide flexibility in the way raw materials are used and combined, but still meeting those parameters and constraints.

“Let’s take a sausage as an example. If you are making sausages and the recipe states that product must consist of 40% protein, but must also contain a minimum of 70% pork, there are a number of ingredients you could combine in order to achieve this goal. Besides the necessary pork, which may be high-fat pork, one or more other animal or vegetable proteins may be selected to achieve recipe targets.

Additionally, the raw materials themselves will vary in composition. This variability in composition should be fed into LCF calculations for it to be of maximum benefit. What this allows is a real time calculation, based on the actual composition of the raw materials being used, to determine the best way in which to complete the

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production of the required final product, while taking into account all the other additional variable factors, but still at the lowest possible cost to the business.

Where do Fat analysis systems come into the process?

“In short, inline Fat Analysis provides the means to measure the variability of the raw materials and so gives the means to control one of the most important factors in calculating LCF. Meat processors constantly look for ways to optimize production, and since the largest portion of the manufactured product is the meat itself, it stands to reason that this is where the attention should be focused. Fat is a primary determiner of the cost of meat and the ability to measure fat content accurately is crucial to effective LCF.

“As the saying goes “you can’t manage what you can’t measure.” Accurate fat measurement enables LCF, and this is where advanced x-ray technology comes into play. Modern in-line fat analysis (FA) systems using Dual X-ray Absorptiometry or “DEXA” technology, enables fat measurement of 100% of the meat based on the differential absorbance of fat and lean meat content using two x-ray energy spectra. The combination of measuring all of the meat, and at accuracies better than ±1CL (chemical lean), enables LCF control schemes to precisely meet blending targets at maximum yield.” are there any other associated benefits?

“Fat Analysis systems are also capable of simultaneously detect-

eagle unveils $25K prize giveaway at iffa 2016 Eagle is to give $25k to one lucky customer at IFFA 2016, to be held in Frankfurt from 7-12 May. Entrants to the company’s very first prize draw are able to experience the benefits of complete integrated inline meat and poultry inspection solutions at Hall 9.1, Stand A88, with the winner able to put the prize towards the purchase of any Eagle x-ray system. For full details on entering the draw, visit: www.eaglepi.com/iffa-2016 Eagle’s stand will showcase fully integrated recipe management and trimming systems with advanced x-ray inspection and fat analysis technology. The team will

be on hand to explain how product inspection can help meat processors and slaughterhouses to operate at the very highest levels of productivity, all the while remaining competitive in an industry where margins are notoriously tight.

The following solutions will be on show at Hall 9.1, Stand A88:

ing and removing physical contaminants, such as glass shards, metal fragments and calcified bone, and measuring weight.

The former is critical to ensure dangerous foreign objects do not make it through to the retail supply chain (or damage downstream equipment). The latter provides processors accumulated weight and weighted CL measurements in real time - giving them the ability to control a total batch to target CL at a given batch weight.

“The FA system’s ability to perform a wide range of tasks simultaneously, coupled with low ongoing costs to extend the lifetime value of the equipment, are key drivers to achieving a fast return on investment (ROI) - a major consideration when looking to purchase capital equipment.”

Eagle™ Pack 400 HC x-ray inspection technology and reject facility • X-ray inspection machines for pumped products with Eagle™ Pipeline and packaged products with Eagle™ Pack 430 PRO • Inline fat analysis and contaminant detection machine, Eagle™ FA3/B, for fresh, chilled, frozen, hot boned or mixed bulk • Advanced software for recipe management that supports vertical integration from production.

For More Information, please use this www.eaglepi.com/meat

• Recipe management system for red meat with integrated Eagle™ FA3/M fat analysis machine with twin reject capability • Integrated poultry inspection system for bone detection, including trimming stations with

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COLIMATIC: A STEP FORWARD

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he company, based in Chiari, near Milan in the northern of Italy, commenced manufacturing packaging machines in 1973!

Nowadays the historical brand Colimatic has become COLIGROUP SPA, thanks to the successful collaboration with the leading companies Alfa Service & IO Trading, the sister company COLIMATIC USA Inc. based in California and the subsidiary COLIMATIC ARGENTINA in Buenos Aires.

With thousands of packaging machines installed in more than 50 countries, COLIGROUP SPA is a leading company in the packaging industry. Its unrivalled reputation comes after a 40- year experience in designing and manufacturing innovative machinery systems. Thanks to the know-how achieved with its packaging turn-key project management, with the most renowned companies in the foodstuff and medical field,

Coligroup is sure to meet all the most challenging packaging expectations for the retail and food industries as well.

THE COLIGROUP packaging machinery range includes: thermoforming machines, which are the Coligroup’s core business, tray sealing machines, vacuum chamber machines and flowpack&vacuum combined systems. Any brand and technology for labeling, printing & product loading systems together with the most modern robotic feeding applications are the accessories, which make the packaging systems offer complete, efficient and unique! The lasagna&ready meals processing and packaging lines, together with several other medical & food turnkey projects managed by COLIGROUP SPA is a step forward to higher reputation, reliability & a new standard of quality!

Designed in every details, THeRa series thermoforming machine represent the highest level of Italian technology, experience and reliability. The renowned models Thera 250, Thera 450 and Thera 650 are used to pack a wide range of foodstuffs products, to meet various customer layout needs - enabling customers to select the machine

size that best suits them. Additionally within each version there are a number of options available to provide pack size flexibility and different output levels.

The main machine’s features are: High production speed; Brushless motorization allows energy saving and controls the engine for the handling of the entire production; Extreme rationalization in film using, with a considerable scraps reduction: due to a different vacuum and MAP technology, THERA thermoforming machines have 10mm lateral scrap only on the bottom film!!; Top security of vacuum level and oxygen residual inside the packaging.

Upon request these levels can be controlled in every packaging trough a linear electronic analyzer; Automatic control of possible anomalies in machine automatization through a micro-controller, permitting the complete machinery blocking in case of an incorrect packaging process or a rational discharge of non-conforming packs.

Total sterilization of loading area is possible ,according to last European directives concerning foodstuff; A set of specific safety covers and warning alarms are installed on THERA 650, in order to assure the total control of dangerous process.

Colimatic packaging machines can work with any kind of packaging material (laminated, plastic, paper or

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shrinking film) and can be equipped with any sort of automatic loader, dosing system or printing device.

The high quality features of COLIMATIC packaging machine allow the company to propose machines which are more reliable, versatile and functional than any other packaging machine. The accurate hygiene level (thanks to rounded shapes and sloping surfaces for water draining during machine washing), their easy functioning and cheap managing allowed COLIMATIC to become market-leader in the packaging industry.

The competence in extending the product shelf life, presented with a nice and modern pack, is one of the winning features of COLIMATIC thermoforming and traysealer machines. In this area, considering the close contact of the pack with the foodstuff, it is essential to ensure the highest quality and prevent any external contamination.

Recently Coligroup R&D dept has developed a brand new and revolutionary range of traysealing machines, the TDF series. Machines’ frames are completely realized in stainless steel with metal sheets obtained by laser

cutting and electrically welded holding components. The high packaging flexibility is guaranteed by the Brushless servomotor management which optimize the functioning cycle according to the product exigencies. It creates an interconnection between the various elements in motion by means of electronic cam and the energy recovery system generated by the machine motor during braking is used to drive other motors installed in the system (KERS - Kinetic Energy Recovery System).

The high level of hygiene is guaranteed by the realization of sloping surfaces and easy dismantling system of the inlet conveyor.

Worthy to be mentioned, among the numerous packaging solutions proposed by COLIGROUP is the innovative packaging system mod. OMeGa 800 1c 1200 composed by flowpack machine&vacuum chamber, suitable for long products such as salami, ham or processed meat: OMEGA series machines are conceived for the packaging of products

with long dimensions (up to 1.200 mm) and heavy weight. The machine folds the products in a tubular film and realizes the vacuum into the sealing chamber, only by using a unique film reel which is sealed on 3 different sides (2 transversal sealing and 1 longitudinal sealing in the middle).

The product loading can be done by an operator (which manually charges the products on the loading belt) or the machine can automatically receive the products coming from the production facilities. The photocell, positioned on the belt, automatically reads the length of the products and adjusts the belt movement for product introduction into the vacuum chamber. This solution does Not produce any film waste because the “packs” always fit perfectly to any product lengths!

Moreover Coligroup’s commitment to preserve our environment by reducing Co2 emissions, is highlighted by the machines features & peculiarities (standard spare parts). The R&D Department is always striving to develop more environmentally friendly packaging solutions, by using components that require less energy consumption and working on new packaging materials. Result of this continuous effort are the paper forming machines & our carton MAP packaging systems.

All Colimatic machines are designed and exclusively personalized according to customers exact requirements.

The extensive lists of our satisfied customers represent a great number of large and small organizations, which completely rely on COLIMATIC to fulfill their packaging needs! www.colimatic.it

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FAN SEPARATORS DECADES OF SUCCESSFUL WASTEWATER TREATMENT IN SLAUGHTERHOUSES

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AN® SEPARATOR GmbH was founded in August 1986 in Westphalia, Germany and is the pioneer of separation technology in many applications. The company is developing, producing and marketing machines for liquid/solid separation and offers solutions for the mechanical and chemical-physical treatment of waste water. FAN has established its products, above all the PSS separators, in the industrial and agricultural sectors worldwide by means of an international distributor network.

In 2004 FAN became part of the Austrian Bauer Group in order to meet future challenges with a strong partner. The continuous enhancement of existing products and the development of new technologies are the leading principles of the company.

Today FAN is active worldwide with

distributors and representations on five continents and in more than 80 countries.

The classic: FAN Press Screw Separator PSS The FAN Press Screw Separator PSS is suited for wastewater of approx.

0,5% dry solids up to viscous media of approx. 20% (according to consistency). The essential advantages of the PSS are its simple operation and the low energy consumption.

All functional components such as the screw and the screen baskets are of stainless steel. The inlet- and the screen housing are either made of cast iron or of stainless steel, according to requirements.

The design of the PSS allows easy opening of the housing and fast exchange of the screen basket in 5 – 10 min. if necessary. Through covers in the housing

an easy access from outside to the inner part of the separator is possible. A special hard-coating provides the press screw with an additional effective wear protection. The patent-protected oscillator available on option for the inlet area allows to increase the capacity of the press screw separator.

The Press Screw Separator in the slaughterhouse sector The separators of the FAN company ever since have made up the standard equipment of wastewater treatment in slaughterhouses. In all three lines of the wastewater and rejects treatment, the FAN Separator PSS is successfully used: • Reduction of solid matter in the red line • Reduction of solid matter in the green line • Dewatering of paunch manure and stomache contents In addition to the applications mentioned above, further fields of application open in related sectors such as tanneries or in the separation of animal by-products and clotted blood.

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In contrast to the sludge separation screw presses already on the market, the FAN SPS requires no brushes or scrapers and needs considerably low maintenance – thanks to decades of experience in the precision manufacturing of separators.

FAN Sludge Press Separator SPS New to the FAN product line-up is the FAN SPS which rounds out the available solutions in the industrial wastewater and waste area as well as slurry and digestate processing.

With this development, it is now possible to separate and remove liquid even from sludge with little or no

fibrous material (biological sludge, flotate from DAF-plants etc.). Dewatering flotate sludge in a slaughterhouse with the FAN sludge press separator (e.g. with an inlet of 1,5 m³/h and a solid matter content of 7 - 8% in the flotate), dry contents of 29 - 33% in the discharge cake can be achieved on average.

Attractive container solutions for sludge dewatering The newly developed SPS, together with all required supplemental components, is well suited for installation in an insulated and heated container as a plug & operate solution.

The structural preparations at the treatment plant site are minimal – no building or construction permit is required. FAN also offers these container systems on a rental or leasing basis. With attractive rental models and leasing rates, users can save on high investment costs and long approval processes. Individually customized service and maintenance contracts are offered for every system and the regular inspection by FAN specialists keeps systems performing well and prolongs the service life of system components.

FAN-SEPARATOREN JAHRZEHNTE ERFOLGREICH IN DER ABWASSERBEHANDLUNG DER SCHLACHTHÖFE

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as Unternehmen FAN® SEPARATOR GmbH wurde im August 1986 in Westfalen Deutschland gegründet und gilt als der Pionier der Separationstechnik in vielen Bereichen.

Die Firma entwickelt, produziert und vermarktet Maschinen zur Fest-/Flüssig-Separation und bietet Lösungen für die mechanische und chemisch-

physikalische Behandlung von Stoffströmen an. FAN ist es gelungen, seine Produkte, allen voran die PSS Separatoren, weltweit im industriellen und landwirtschaftlichen Sektor mit Hilfe von einem internationalen Händlernetzwerk einzuführen.

Im Jahre 2004 wird FAN Teil der in Österreich ansässigen Bauer-Group,

um zukünftigen Herausforderungen an der Seite eines starken Partners gewachsen zu sein. Die ständige Weiterentwicklung von bereits vorhandenen Produkten und die Entwicklung von neuen Technologien sind die leitenden Prinzipien der Firma. Heute ist die Firma weltweit tätig, mit Händlern und Vertretern auf fünf Kontinenten und in mehr als 80 Ländern.

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faserfreie Schlämme (biologische Schlämme, Flotatschlämme usw.) separiert bzw. entwässert werden.

Beispielhaft konnten bei der Entwässerung von Flotatschlamm im Schlachthof mit dem FAN Schlammseparator (bei einem Zulauf von 1,5m³/h und einer Feststoffkonzentration im Flotatschlamm von 7-8%) Trockengehalte von durchschnittlich 29-33% im Austrag erreicht werden.

Im Gegensatz zu vielen im Markt befindlichen Schneckenpressen zur Schlammentwässerung kommt der FAN SPS - dank der jahrzehntelangen Erfahrung in der Präzisionsfertigung der Separatoren - ohne Bürsten und Schaber aus, wodurch sich der Wartungsaufwand deutlich reduziert.

Der Klassiker: FAN-Pressschneckenseparator PSS Der FAN Pressschneckenseparator PSS ist für Abwässer von ca. 0,5%TR bis hin zu dickflüssigen Medien von ca. 20% (je nach Konsistenz) geeignet. Die einfache Bedienung und der geringe Energieverbrauch gehören zu den besonders zu erwähnenden Vorteilen des PSS. Sämtliche Funktionsteile wie Schnecke und Siebkörbe sind aus Edelstahl. Das Einlauf- und Siebgehäuse ist je nach Anforderung wahlweise in Grauguss und komplett Edelstahl verfügbar. Die Konstruktion des Pressschneckenseparators ermöglicht eine einfache Öffnung des Gehäuses und bei Bedarf einen schnellen Siebkorbwechsel innerhalb von 5-10min. Zudem hat man leichten Zugang von außen zum Innenraum durch Deckel im Gehäuse. Die Pressschnecke erhält durch eine spezielle Aufpanzerung einen zusätzlichen effektiven Verschleißschutz. Der optional aufgebaute patentierte Oszillator im Zulaufbereich ermöglicht eine Steigerung der Leistungsfähigkeit des Pressschneckenseparators.

Der Pressschneckenseparator im Schlachthofbereich Von Anfang an gehörten die Separatoren der Firma FAN zur Standardausrüstung der Abwasserbe-handlung in den Schlachtbetrieben. In allen drei Linien der Abwasser- und Reststoffbehandlung kommt der FAN-Separator PSS zum Einsatz: • Reduktion der Feststoffe in der Roten Linie • Reduktion der Feststoffe in der Grünen Line • Entwässerung der Pansen und Mageninhalte Neben den oben genannten Einsatzbereichen ergeben sich weitere Anwendungen in verwandten Branchen, wie in Gerbereien oder bei der Separation von Tiernebenprodukten und geronnenem Blut.

FAN-SchlammPressSeparator SPS Neu im Produktportfolio ist der FAN SPS, der weitere Anwendungen der FAN-Produkte im industriellen Abwasser- und Abfallbereich sowie in der Gülle- und Gärrestaufbereitung ermöglicht. Mit dieser Entwicklung können nun auch faserarme bzw.

Attraktive Container-Lösungen zur Schlammentwässerung Der neu entwickelte SPS kann inklusive aller erforderlichen Zusatzaggregate hervorragend in einem isolierten und beheizbaren Container als Plug&Operate-Lösung installiert werden. Die baulichen Vorbereitungen am Kläranlagenstandort sind minimal – ein Gebäude oder eine Baugenehmigung ist nicht erforderlich. Diese Containeranlagen bietet FAN auch als Miet- oder Leasingvariante an. Durch günstige Mietmodelle und Leasingraten lassen sich hohe Investitionskosten und lange Genehmigungsverfahren vermeiden. Für jede Anlage werden individuell abgestimmte Service- und Wartungsverträge angeboten und durch die regelmäßige Überprüfung durch das FAN-Fachpersonal bleibt die Anlagenleistung erhalten und die Lebensdauer der Anlagenkomponenten wird verlängert. www.fan-separator.de

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THE UNIQUE DANTECH FORM PRESS

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uilt in Great Britain for the global market in forming raw bacon, ham and pork and other meats. The high capacity form press is the most technically efficient of its kind on the global market due to the intelligent design using mechanical advantage to gain the very high power needed for pressing frozen and tempered products with less than 50% of the power of similar machines.

Unique to the Form Press is the “inverted die” technology. The concept was to improve hygiene and reduce washdown times so today, the die section can be pressure washed up to 100 bar.

DanTech has made changing of dies a simpler process requiring just two tools and taking just a few minutes which allows for more production. A special feature of the DanTech Press is the “Low Pressure Pre-sensing”. When the raw product is placed in to the forming chamber the stainless steel hydraulic rams run at low pressure to sense the product and position it at the exit gate before applying the forming pressure. This unique benefit allows the user to have just the right pressure for the forming action to prevent damage to the muscle/fat structure. Universal power for the press between 380-600 VAC and 50/60 Hz. means that machines in build can be ready for most global markets. In addition to the lowest power, the MPr series requires no compressed air or cooling water. These benefits make the DanTech Form Press very simple to install, operate and maintain. With a capacity of up to 11 cycles per minute and options for autoloading the all stainless steel MPr- ID press makes for a sound long term investment.

EFSIS standards which is a legal and safety standard for manufacturers wishing to benchmark their businesses to the highest standards.

Working with industrial users and chemical supply companies, DanTech Sanitizers have been developed for spraying or misting of dilute disinfectants on to packed product, crates trays, packing

materials etc. for decontamination prior to moving from a low risk to high care area of production or for goods ready for dispatch. The system assures 360°disinfectant contact with the product. Adjustable air knives dispel the excess fluid once the product has passed through the application zone. The system is delivered as a ready to use package for connection to power and water. Two standard models are available for product up to 600 x 600 mm width and height, spaying or misting or bespoke models for large items such as pallets and boxes. www.dantechuk.com

DanTech Sanitizing Tunnel DanTech has had great success in Europe, USA and South Africa with the Sanitizing Tunnel especially for food manufacturers following BRC and

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S H A P E

T H E

F U T U R E

N O W

The FAM Yuran™ Hytec is a recently developed hygienic meat and poultry belt dicer, producing dices, strips and hand-pulled look shreds.

The FAM CMD.2 is an exceptionally hygienic and robust cutting machine. It easily cuts large amounts of cooked, chilled or frozen meat and poultry in strips or dices and dices and strip-cuts also cheese like mozzarella.

The sanitary design meets all the hygienic requirements of the meat and poultry industry regarding food safety.

The product zone and the transmission area are completely separated. The area around the product drum and the cutting tools is clear, for easy access and quick and efficient clean-down and maintenance.

www.fam.be FAM and Yuran are trademarks of FAM nv

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INDUSTRIAL PACKAGING: CERTIFIED ClEaN RooM

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n 2010, the European leader in the sector, was inaugurated the first clean room for the processing of plastic materials intended for the food sector and biomedical sector.

Omar Corradini and brother Roberto Petri.

The company has the objective of manufacturing and distribution of plastic materials for food and industrial packaging.

The Industrial Packaging Group achieved the BRc packaging certification and ISO 9001: 2008.

After five years of steady growth it will double the production, with the introduction of three new advanced machinery.

2004: Industrial Packaging Veneto Ltd., in collaboration with Simone Palma, that strong years of experience in the printing industry has brought this business reality to be one of the landmarks in the field of pet food, de-

NUOVA CAMERA BIANCA CERTIFICATA LA QUALITÀ DEL VOSTRO PRODOTTO È ANCORA PIÙ AL SICURO.

1989: Industrial Packaging Ltd. was founded in Reggio Emilia in twenty years’ experience in the field of

INDUSTRIAL PACKAGING: ZERTIFIZIERTE REINRÄUME REGGIO EMILIA Via Monti Urali, 20 Tel. 0522 333 322 Fax 0522 333328 info@ind-pack.com

CARMIGNANO DI BRENTA (PD) Via dell’Industria e dell’Artigianato, 26/d Tel. 049 9431318 Fax 049 9431370 info@ind-packveneto.com

› Visita il nostro sito www.ind-pack.com

I

m Jahr 2010 wurde beim europäischen Marktführer der Branche der erste Reinraum für die Verarbeitung von Kunststoffmaterialien für den Lebensmittelbereich und den biomedizinischen Sektor in Betrieb genommen.

Die Gruppe Industrial Packaging erhält die Zertifizierung BRC Packaging und ISO 9001:2008.

Nach fünf Jahren stetigen Wachstums wird die Produktion, dank der Einführung von drei neuen modernen Maschinen, verdoppelt.

1989: Industrial Packaging Ltd. wurde in Reggio Emilia von Omar Corradini und seinem Schwager Roberto Petri, die über zwanzig Jahre Erfahrung in der Branche verfügten, gegründet. Das Ziel des Unternehmens war die Herstellung und der Vertrieb von Kunststoffen für Lebensmittel und Industrieverpackungen.

2004: Industrial Packaging Veneto Ltd., in Zusammenarbeit mit Simone Palma. Die in der Druckindustrie erworbene Erfahrung führte dazu, dass sich das Unternehmen zu ei-

®

One partner, infinite solutions.

nem Referenzpunkt im Bereich der Tiernahrung entwickelt hat, mit einem engmaschigen Vertrieb von IP-Produkten der Gruppe im Nordosten und auf den ausländischen Märkten.

2009: Evotex Ltd. Hersteller von elastischen Netzen zum Kochen und Würzen, gegründet, um den Bedürfnissen der Fleisch- und Wurstindustrie gerecht zu werden.

2016: Nach mehr als 27 Jahren Tätigkeit ist die Gruppe zu einem wich-

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veloping a capillary distribution of IP products group in Northeast and in the foreign market.

2009: Evotex Ltd., a manufacturer of elastic nets for cooking and seasoning, created to meet the needs of the meat industry and salami.

slaughter, processing of meat and sausages, from the bakery and confectionery industry. The Group Industrial Packaging has three logistics / production units in many strategic areas of northern Italy and can rely on its own internal division dedicated to

transportation, able to deliver orders within 24 hours. The Group covers a total area of 15,000 square meters, 60 employees and a total turnover of 25 million euro. www.ind-pack.com

2016: After over 27 years of activity, the Group has become an important economic reality and a reference point for leading companies in various sectors, among them that of the tigen wirtschaftlichen Unternehmen und zu einem Bezugspunkt für die führenden Firmen in verschiedenen Bereichen geworden, darunter die Schlachtung von Tieren, die Verarbeitung von Fleisch und Wurst sowie Bäckerei- und Konditorei. Die Gruppe Industrial Packaging verfügt über drei Logistik-/Produktionseinheiten in vielen strategischen Gebieten

Norditaliens und kann sich auf seine eigene interne Transportabteilung verlassen, die Aufträge innerhalb von 24 Stunden ausliefert. Die Gruppe deckt eine Gesamtfläche von

15.000 Quadratmetern ab, mit 60 Mitarbeitern und einen Gesamtumsatz von 25.000.000 €. www.ind-pack.com

news in short

in short

EXCELLENT CONTRAST INK IS HIGHlY VERSaTIlE

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inx Printing Technologies is launching a new opaque yellow pigmented ink that delivers excellent contrast on both light and dark substrates to ensure effective code visibility across a wide range of food packaging applications. In addition, the new Linx Yellow pigmented ink 1079 provides a fast drying time of within two seconds, allowing it to be used on fast-moving production lines or where products are handled soon after printing. The ink can be used with Linx’s Midi plus and Ultima plus printheads on the company’s Linx 5900 and Linx 7900 series printers to code a wide variety of materials including plastics, in particular PVC, PP and OPP, dry glass, card, and steel.

For industrial environments, it provides broad chemical splash and rub resistance, as well as excellent resistance to alkali, acid, water, alcohol, petrol and cutting fluid.

Linx 1079 also offers superior lightfastness, making it particularly suitable for products and packs that are exposed to light for extended periods. The ink’s nine month shelf life is longer than many competitor pigmented inks and enables companies to carry

out effective stock management.Using the ink, printers can operate for up to 1400 hours between scheduled maintenance.

www.linxglobal.com

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Authors: Philip J Corrigan MVB, MVSt., MRCVS. Position: Regulatory Advisor INSCA.

NATURAL SAUSAGE CASINGS

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onsumer food choice is influenced by many factors, both sensory and non sensory.

These can include: availability, ingredients, nutrition, safety, taste, convenience, presentation, odor, origin, price and consumer mood, attitude, perceptions and ethnic / religious preferences.

The consumption of sausages is influenced by a number of these issues.

Societal trends indicate that consumers are increasingly interested in natural, convenient and safe products.

Sausages made with natural sausage casings fully meet these criteria. Natural sausage casings (“casings”) are made from the sub-mucosa layer of the intestines of healthy porcine, ovine and bovine animals, and consist mainly of naturally occurring collagen. The outer fat, muscular layers and the inner mucosa lining are removed during processing. Salt and water are all that is used for cleaning and preservation.

The globalization of natural sausage casings and sausage production is a reality of modern times, technology and consumer demand. The International Natural Sausage Casing Association (INSCA) has over 250 individual indus-

try members in 38 countries whose main purpose is to promote the development, establishment, and expansion of the natural sausage casing industry and to promote free trade of healthy natural casings worldwide. An interesting and unique feature of the production and consumption of natural sausages is that in any one individual sausage the natural sausage casing (skin) was probably produced in one country, processed in that country or another country, returned to the producing country or exported to another for sausage making, while the sausage itself could well be exported to the final country of consumption.

Safety The safety of the natural casing is the paramount important issue of the natural casings industry. Natural casings are produced in meat plants registered by the competent authority (responsible government agency) of the particular country. They are derived from clinically healthy farmed animals which receive ante- and post-mortem inspection prior to slaughter and are passed fit for human consumption. They are subject to

supervision, inspection, audit and certification by the competent authority. The casings industry has developed its own industry processing standards, primarily influenced by International Standards Organisation (ISO) standards and Codex Alimentarius Hazard Analysis and Critical Control Point (HACCP) principles.

Additionally industry disciplines such as Self- Regulation, Quality Assurance (QA) and Good Manufacturing Practice (GMP) principles, Standard Operating Practices (SOPs) and enterprise specific Critical Control Points (CCPs) have been adopted as recommended industry practice. In- house microbial counts and, where indicated, chemical residue testing form part of routine operations.

Of increasing importance is the industry insistence of Best Practice animal welfare standards and practices.

Science A number of published scientific studies have confirmed the safety of natural casings. The main preservative for natural casings is salt (NaCl), either as dry salt or as fully saturated brine. This preservation method has been found to be highly effective against all vegeta-

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tive bacteria (Gabis and Silliker, 1974; Houben 2005; Wijnker et al., 2006).

Subsequent studies have focused on the usability of phosphates as food additives (Bakker et al., 1999; Verkleij et al., 2003; Houben et al., 2005; Nakae et al., 2008), showing a clear improvement on different microbial and mechanical properties of the natural casings. Further scientific studies have been initiated by INSCA’s International Scientific Working Group (ISWG) to confirm that the natural casings industry practice of preservation with salt and, as needed with phosphates, will effectively deal with the viruses which cause serious contagious trans-boundary animal disease. These diseases significantly limit international trade. Various research projects have been completed on the viruses causing Foot-and-Mouth disease, Classical Swine Fever, African Swine Fever and Swine Vesicular disease to determine an effective treatment against the presence of these viruses in natural sausage casings. This work has resulted in several scientific publications and a clear understanding of how these viruses can be inactivated (Wijnker et al., 2007; Wijnker et al., 2008; Wieringa et al., 2011; Wijnker et al., 2012). The results from these studies have shown how specific combinations of salt, phosphate supplemented salt, temperature and treatment time can remove the infectivity risk of these viruses from treated natural casings.

In most of these diseases it has been generally accepted that industry practices negates the virus and thus trade in casings is often allowed while other meat products and by products may be restricted.

Dry-salting or storage in fully saturated brine using sodium chloride (NaCl) is still the industry’s SOP for the preservation of natural casings. Further specific treatment with phosphate supplemented salt and / or certain minimum storage temperatures during the treatment period can form part of an emergency protocol in case of an outbreak of a contagious animal disease for which salt alone is not sufficient.

Trade Fully and partially processed natural casings are traded internationally with an accompanying official health certificate provided by the competent authority of the exporting country, meeting the relevant requirements of the importing country. These certificates provide the necessary assurances on product safety and animal disease health. Reference is made to the World Animal Health Organization (OIE) guidelines on country disease status in terms of agreeing specific certification requirements between trading countries.

World Trade Organisation (WTO), Sanitary and Phytosanitary (SPS), World Animal Health Organisation (OIE) and Codex Alimentarius standards and requirements.

International trade in natural sausage casings can be greatly affected by outbreaks of contagious animal or zoonotic related diseases around the world and the restrictive measures put in place by competent authorities in order to prevent the spread of these diseases via products of animal origin. Foot and Mouth disease, Bovine Spongiform Encephalopathy, Classical Swine Fever, African Swine Fever are amongst the most significant diseases negatively affecting international trade in recent times. Although all animals from which natural casings are procured receive official ante and post mortem inspection, available scientific data shows that a possible contamination risk can remain in meat and meat products derived from these animals if the animal was slaughtered in the preclinical phase with no apparent disease symptoms. As a result, countries may impose specific quarantine measures or import restrictions in those regions affected by such an outbreak, which will have major international trade repercussions. On the international trading market strict adherence is paid to

The most productive and satisfactory resolution and outcome is usually derived from open and frank bilateral communication and discussions between trading countries to get agreement on the specific detail of health certificate requirements. INCSA assistance is available and readily provided, through its International Committee on Trade Relations (ICTR), in the mitigation of import and health certificate differences. Published scientific information is actively utilized to convince importing countries to adopt relevant OIE and WTO guidelines on disease status and international trade. Additionally the resources of the OIE, through its International Branch, is available to provide advice and to assist in the resolution of health certificate related trade issues.

Finally if a clear unresolved TBT is recognized, a formal WTO appeal process may be considered. However this can result in a prohibitive lengthy and costly international legal process. In the case of a WTO appeal the WTO accepts the OIE official animal disease country status. The natural casings industry through its international representative body, INSCA, along with its individual regional and national associations, is insistent on the utilization of scientifically based evidence to support the production of healthy and safe product which receives maximum international trade access.

The officially recognized OIE position relating to a particular disease is recommended by INSCA for adoption by trading partner countries. However at times this adoption is not so readily or immediately accepted by import countries, leading to a trade impasse, and what can be recognized as a Technical Barrier to Trade (TBT).

www.insca.org

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Hiperbaric will present its complete range of integrated high pressure equipment at iffa 2016

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rom its very beginning in 1999, Hiperbaric has been involved in the design, technological development, production and commercialization of High Pressure Processing (HPP) equipment.

Today, with 16 years of experience and nearly 200 HPP machines installed in 30 countries in five Continents, Hiperbaric leads the market as the main supplier of HPP for the food industry.

Hiperbaric will be attending the IFFA 2016 in Frankfurt, Germany, where the company will show its range of High Pressure solutions for meat industry and answer all questions and information requirements for customers looking for a way to secure and improve its products´ shelf life with a natural and additive-free solution.

What is High pressure processing (Hpp)?

HPP is a cold processing technique by which the products, already packed and sealed in its final packaging (generally vacuum packaging, skin trays or PET bottles for liquids), are introduced into a vessel and subjected to a high level of isostatic pressure (300– 600MPa/43,500- 87,000psi) transmitted by water. These pressures are able to inactivate the pathogens and the spoiling microbes present in the foods to get safer products with extended shelf life.

Initially developed as a a post-packaging solution for controlling possible outbreaks in both cured and cooked sliced products, Hiperbaric equipment has shown to be a high value proposition for

many industries. Many products such as Ready-to-Eat meals (RTE), which are susceptible of re-contamination during packaging, can benefit of this technology by suppressing pre-packaging pasteurization and/or reducing the use of additives and thus offering more natural, clean label and value added products with premium taste.

Compared to the thermal methods, that can compromise the quality of the product, HPP keeps the best sensorial and nutritional quality of fresh foods at its highest level, because it is a cold process and small molecules responsible for the smell, flavor and nutrients such as vitamins and antioxidants, are not affected by the pressure (but are heat sensible instead). In addition, High Pressure Processing is a natural, environmentally friendly process that only requires electricity and water, reusing 85% of process water of each batch.

High pressure processing advantages The main advantage of this technology is the capability to reduce pathogens load, such as Listeria (very common in sliced products and RTE meals), Salmonella (mostly in meat and egg products), coliforms (very important in raw meats, fruits and vegetables, among others) etc.

In addition, as it is a post packaging intervention, HPP greatly reduces food waste microorganisms population without risk of recontamination and thus improving shelf life up to 2 to 3 times the original one. This enhancement, combined together with pathogen control allows exporting to markets such as USA, Canada or Japan, well known for having the most demanding and restrictive regulations. Improved shelflife is achieved by a physical and

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natural method, which reduces the need for chemical preservatives and artificial ingredients and thus allows clean label propositions and significant cost savings. Another important advantage is to improve sensorial and nutritional quality of your products while allowing them to get further and conquer unexplored markets so far. In addition, it reduces the losses from product failures and returns.

Hpp applications Different products form different segments benefit of the HPP technology.

The common aim is getting natural value-added propositions, with extended shelf-life and enhanced food safety, pathogen destruction and brand protection, but there are certain differences and peculiarities for different products: • Meat products Sliced and diced cooked products and ready-to-eat meals can be clean label without sacrificing food safety or shelf-life thanks to the HPP. Avoiding the pasteurization step, the fresh taste and the nutritional values are maintained. HPP is also the best option for eliminating Listeria contamination in dry cured products, empowering the exports and allowing the launch of shelf-stable products. There is also

a possibility for the raw meat and poultry products to control the microbial safety in raw or marinated meats, minced meats and other high-risk products.

• Ready-to-eat (RTe) products Ready to Eat products constitute a successful application case and a good opportunity for further implementation of high-pressure processing solutions in those cases where the food manufacturer is looking to include premium, all natural, extended shelf-life entrées or meals as part of their product offering. HPP can provide extended shelf-life and increased food safety in product references that, due to their ingredients mix, can be tricky in terms of microbial spoilage and cross contamination as well as eventual presence of pathogenic organisms.

• seafood HPP offers the potential for new value propositions in fish, shrimp, crayfish…, more flexible supply chain and stock management through an extended shelf life. Another interesting application is mollusk shucking and crustacean meet extraction without boiling: higher yields, fresh flavor and minimum labor are obtained while the product is still raw and ready for the next step: freezing or cooking.

•Fruit & vegetable products Pulps, sauces, chunks, slices, soups, RTE meals…

Premium, natural and/or organic products maintain higher sensorial, functional and nutritional values with HPP, which is the best option for preservative-free guacamole and avocado products that maintain flavor, texture and green color having 6 to 8 weeks shelf life.

• Juices and beverages One of the most successful applications for this technology in the last years are the premium, natural and organic juices and beverages, that maintain higher sensorial, functional and nutritional values while improving shelf-life and food safety. This process is not only suitable for product in bottles but also for many different kinds of packaging such as bags, cups and pouches. Coconut water, vegetable juices and other functional beverages rich in electrolyte, vitamins, anti-oxidants or antimutagenic components can now retain their functionality at its highest level thanks to this natural technology.

• Dairy products Dairy spreads, wet salads, sandwich fillings and dressings may be HPP in order to keeping sensorial and nutritional quality. Cheese cuts and snacks, yoghourts and other probiotic dairy products or natural milk can now have an extended shelf life and retention of the natural properties naturally present in these products.

Hiperbaric will showcase the biggest and most productive HPP equipment already on the market, the Hiperbaric 525, which was launched at the beginning of the last year and has become the top seller of the industry with more than thirty machines installed projected by the end of 2016.

please, coMe anD MeeT us in sTanD c31, Hall 9

For more information visit: www.hiperbaric.com

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Five inspiring new processing and packaging solutions from GeA At iFFA

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nspiring Food Solutions is the theme for GEA’s booth at IFFA in Frankfurt (7 to 11 May 2016). Five new products, two major redesigns and a selection of the most important machines are set to inspire visitors to the show.

The launches include a grinder, mixer, labeler, entry-level model of the PowerPak thermoformer and an end-of-line automation system.

These are joined by the recently introduced drum coater, a continuous in-line marination system, the highly respected CutMaster bowl cutter, an enhanced twin-log slicer and a new stand-up bag format for a continuous vertical flowpacker. The latest developments to the CookStar three-phase spiral oven also receive extra attention.

New grinder, Mixer and cutMaster First up from the Meat Treatment activity, which covers marination and preparation, is the new GEA Power-

Grind 200. It is the latest development of GEA’s double-screw grinders for both fresh and frozen meat.

With its 200 mm diameter grinding head, it supersedes the popular AutoGrind 200 and complements the successful GEA PowerGrind 280.

These robust machines are widely recognized as best-in-class for highcapacity grinding and ease-of-use.

The new GEA ProMix, a development of the long-running UniMix range, offers higher performance in terms of hygiene and safety, and is available with or without vacuum and as a GEA ColdSteam version for extremely rapid defrosting. The GEA CutMaster 500 V bowl cutter, one of the mainstays of GEA’s preparation equipment range, benefits from continuous improvements and completes the meat preparation offering on the booth. evolving the marination process Marination is represented on the booth with an innovative continu-

ous in-line injection solution. Developed to boost the yield of bone-in and skin-on poultry products like chicken wings, drum sticks, thighs, legs and whole- or half birds, the GEA Evolution solution combines controlled brine injection with short massaging to optimize brine distribution. It also virtually eliminates post-packaging drip loss as well as reducing skin damage on products that should not be tumbled for long periods. The line on the booth features an AccuJector 450, brine injector, MultiShakers for transport, product spreading and excess brine removal at the infeed and outfeed.

Beating the drum for homestyle breading Homestyle breading is a fast growing trend for coating poultry products, and the GEA MultiDrum can authentically reproduce this coating technique in an automated industrial environment. The recently introduced machine was met with enthusiasm by poultry processors looking

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for an integrated line solution that gives the true homestyle look, feel and taste in a cost-effective way.

Three-phase spiral oven Although not present at IFFA, the latest developments to the thirdgeneration GEA CookStar spiral oven are highlighted on the booth.

This machine has evolved into the only three-phase cooking concept in a double spiral configuration thanks to its active ‘booster’ zone that forms a bridge between two large spiral zones. Its ability to use steam, hot air, roasting, smoking and drying in any combination makes the CookStar the most flexible solution for industrial cooking.

Gea Dualslicer with interleaver News on the slicing front is the extended performance of the recently introduced GEA DualSlicer.

This slicer with two independent drives, adjustable rotor head and a 3-stage portioning conveyor slices two or four calibrated logs, or two natural shaped logs (such as cooked ham cheese, bacon and raw ham), and is known for consistent

slice quality and a high capacity.

The DualSlicer is very hygienically designed with perfect access from all sides, which guarantees an easy operation and profitable increase in efficiency. entry-level thermoformer One of the two headliners from the packaging activity is a new GEA PowerPak configuration specially developed as a basic machine with limited functionality.

The whole GEA PowerPak range has been re-defined to make it easier for customers to specify a thermoformer for a specific application. This makes packaging solutions more cost-effective by omitting functions that are not required. The latest addition is an entry-level configuration that gives smaller-scale packaging operations access to the quality and reliability of the PowerPak platform. end-of-line automation An example of a larger GEA PowerPak is also featured on the booth, and this model is a showcase for three important developments launched at IFFA: an enhanced

self-learning, automated technique for dieset changing that requires no extra tools; a new higher capacity GEA TiroLabel labeling unit; and an end-of-line control system that significantly reduces manpower requirements. The end-of-line is one of the few remaining areas where automation has yet to deliver significant cost savings.

Upstream processes are already automated whereas downstream equipment still requires a lot of people. The new GEA end-of-line control system changes this and can reduce labor costs by up to 50%. The line on the booth features a 450 mm wide PowerPak fitted with a PowerGuide lane converger and an EasyCheck to detect metal, confirm correct labelling and weigh packages. This PowerPak is equipped with the new generation TiroLabel labeler.

New easyDoy bag style for smartpacker A new bag style for the GEA SmartPacker vertical flowpacker called the EasyDoy will be launched at IFFA. It will be demonstrated on a continuous operation CX400 producing flat-bottomed stand-up bags measuring 200 x 300mm.

The EasyDoy looks like the popular doystyle bag, but is much easier to make and has a higher fill rate because the bag is taller and made to be filled from the top instead of from the side. www.gea.com

You caN fiND Gea’s 800 square-MeTer BooTh D06 iN hall 8 aT iffa

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LINPAC IMPROVES ON-PACK LABELLING CAPABILITY ON VACUUM SKIN PACKAGING RANGE

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urope’s leading fresh food packaging manufacturer, LINPAC, has unveiled a new addition to its Rfresh Evolve® rigid vacuum skin packaging range to help retailers maximise shelf appeal and display key product information.

The new trays are manufactured with a variety of label panel designs, which allow pack information to be displayed separately to the product - something traditional vacuum skinned packs do not allow. Using pre-formed trays for skin packaging has provided an opportunity for LINPAC to transform the shelf presence and overall look and feel of meat, fish and poultry packaging.

Director of innovation at LINPAC, Alan Davey, said: “Rigid vacuum skin packaging trays provide great shelf appeal for consumers, as well as meeting the needs of the new labelling regulations. Ever more information is required on packs, which presents a challenge to packaging manufacturers. Our new range provides several new options to promote the key promotional, nutritional and legal messages.”

per evidence built in as the barrier skin film whitens on peel, revealing whether a pack has been opened or not.

Manufactured from up to 95 per cent in house supercleaned post consumer PET recyclate, the trays can be used on

all suitably modified tray-sealing machines and are compatible with all vacuum film supplies, giving packers the flexibility of supply without being locked in to a material or machinery manufacturer.

Packers and retailers are growing increasingly aware of the benefits that rigid vacuum skin packaging brings - extended shelf life, reduced food waste, supply chain efficiency and increased sales.

The tight aspect of the Rfresh Evolve trays results in fewer leakages and returns, but also has tam-

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Mr. Davey added: “Rigid vacuum skin packaging tray designs are evolving rapidly and we can see many ways to differentiate, tier the offer and supply a range of aesthetically pleasing forms which can be displayed vertically, shingled or hung.

sion), protruding (slightly above the flange protrusion) and super-protruding (high protrusion above the flange).

Packs are available in mono rPET, rPET/PE, Barrier PP and Barrier EPS for all current tray designed tray sealing machinery.

Most recently, LINPAC has led the way for the industry to move to fully recyclable rigid rPET tray designs for rigid skin packaging, which helps retailers maximise shelf appeal through improved shingling and stacking. www.linpacpackaging.com

“On-pack labelling and coloured trays contribute to providing this differentiation and we are also developing a range of printed backgrounds for our Evolve range to really make the solution stand out and look fantastic in store.”

The Rfresh Evolve range offers customers three application styles - normal (below the flange protru-

fresh thinking fresh thinking

Rigid Tray Vacuum Skin Rigid Tray Vacuum Skin Packaging Packaging Rfresh®® Evolve Rfresh Evolve

Decorative finishes Decorative finishes HIgh barrier HIgh barrier

Added value Added value

Clear labelling Clear labelling

The broadest rigid vacuum skin The rigid skin packbroadest tray range on vacuum the market pack tray range on the market Fully recyclable Fully recyclable Available in a range of materials Available in a range of materials Complete machine flexibility with Complete flexibility no lock-in machine to materials supplywith no lock-in to materials supply Runs on conventional tray sealing Runs on conventional tray easy sealing machinery with quick and machinery changeoverwith quick and easy changeover

LINPAC Packaging Verona s.r.l. | Via Monte Pastello 40 | San Giovanni Lupatoto | 37057 VR | Italy t: +39 045 LINPAC Packaging 92 16 411 Verona e: info@linpac.com s.r.l. | Via Monte Pastello 40 | San Giovanni Lupatoto | 37057 VR | Italy t: +39 045 92 16 411 e: info@linpac.com

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FOOD ART TECHNOLOGY

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he company For over 40 years, Verinox has excelled in the provision of services for the food industry all over the world. The brand has consolidated its position as market leader in the sector, thanks to the quality and experience it offers in the design and manufacture of machines and equipment for cooking, cooling, smoking, drying and pasteurizing meat, cured meats, fish, cheese and vegetables.

Additionally, Verinox successfully applies its knowledge and technologies in the ready-meals industry and in the increasingly popular vegetarian and vegan sector, which requires very specific treatments to preserve at best the natural and healthy food properties.

D

Sophisticated technology and specific investments aimed to expansion and innovation have allowed the company to reach the highest certified quality standards.

Verinox is an established presence in more than 60 different countries, with over 2000 factories across the world; an example of innovative and inimitable technology for competitors worldwide!

The philosophy Verinox is a reliable partner for its clients. Based on the changes of

the evolving market, it helps analyse their needs and identify the best technical solutions to meet their requirements.

It provides a problem solving approach, offering its expertise to guarantee an effective and efficient service able to meet the constant demand for increasingly sophisti-

FOOD ART TECHNOLOGY

as unternehmen Verinox ist seit mehr als 40 Jahren ein Bezugspunkt für die weltweite Nahrungsmittelindustrie. Eine Marke, die durch ihre Erfahrung und Qualität in der Planung und Herstellung von Maschinen und Anlagen für das Kochen, Kühlen, Räuchern, Trocknen und Pasteurisieren von Fleisch, Wurstwaren, Fisch, Käse und Gemüse ihre Führung bestätigt.

Verinox wendet erfolgreich seine technologischen Kenntnisse auch im Bereich der Fertiggerichte an und dem immer relevanteren Bereich der Produkte pflanzlichen Ursprungs für Vegetarier und Veganer, wo spezielle Behandlungen erforderlich sind, um die natürlichen und gesunden Eigenschaften der Produkte zu bewahren.

Der Einsatz von hochentwickelten

Technologien und gezielten Investitionen für das Wachstum und die Innovation haben dem Unternehmen zertifizierte Qualitätsstandards auf höchstem Niveau ermöglicht. Verinox ist eine Gewissheit in mehr als 60 Ländern, mit weltweit über 2.000 Installationen und ein origineller und unübertrefflicher technologischer Bezugspunkt gegenüber Mitbewerbern und dem Weltmarkt!

Die geschäftsphilosophie Verinox ist für seine Kunden ein zuverlässiger Partner in der Analyse der individuellen Bedürfnisse und der Erkennung der besten technologischen Lösungen in Bezug auf die kontinuierliche Entwicklung des Markts.

Der Sachverstand von Verinox garantiert einen echten Ansatz zur Prob-

lemlösung bei der es sein Know-how zur Verfügung stellt, mit dem Zweck., eine effiziente und effektive Serviceleistung zu gewährleisten, die einher geht mit den ständigen Anforderungen, an immer fortschrittlichere technologische Lösungen. Für Verinox ist es wichtig, das Verhältnis Mann/ Maschine/Prozess ständig zu verbessern, um ein qualitativ einwandfreies Endprodukt mit einem Zuverlässigkeitsstandard zu gewährleisten, der an der Marktspitze liegt.

Verinox investiert zahlreiche Ressourcen in die konstante Forschung nach neuen und noch zielgerichteteren Lösungen, die in der Lage sind, die Bearbeitungszeiten zu reduzieren, Energie einzusparen und die besten Leistungen in Bezug auf Qualität des

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cated technology solutions. Verinox believes in constantly improving the man/machine/process ratio, in order to guarantee top quality end products with the highest reliability standards on the market.

The company invests considerable resources in the constant research for new, specialised solutions able to reduce manufacturing costs, energy consumption and guarantee the best performance in terms of quality, final product, work flow and benefits for its customers.

Verinox considers the certification of

its installations a priority, a sign that every step of its production process is monitored and under control.

and cooling process, in loading systems and in solutions involving continuous tunnels or conveyors.

The product Thanks to its experience, Verinox can offer solutions for single installations or entire production lines - from small producers to large industries – ranging from simple solutions using trolleys, to semi-automated or totally automated plants. Verinox designs automated systems, using state of the art technology, to handle automatically trolleys during the cooking

In collaboration with a company specialised in the logistics sector, Verinox has developed Gulliver, an integrated handling and transporting system that supervises product flows. The system collects information during the process and manages the vehicles’ tasks according to their priorities.

In electrically powered plants, reducing production and process management costs necessarily means reducing the electrical power required to run them. To this end, Verinox employs increasingly sophisticated systems, invests heavily in research and as a result it uses: • A ventilation system with high-efficiency fans to distribute air evenly and consequently avoid wasting energy.

verteilung, um Energieverluste zu reduzieren Endprodukts, der Arbeitsorganisation und des Profits seiner Kunden zu garantieren.

Verinox hat der Zertifizierung seiner Anlagen besondere Bedeutung zugemessen, um zu beweisen, dass seine Produktionsprozesse ständig überwacht werden.

Das produkt Indem Verinox von seinen Erfahrungen Gebrauch macht, ist es in der Lage Lösungen für einzelne Anlagen oder für ganze Linien zu bieten – vom kleinen Produzenten bis zur großen Industrie - beginnend bei einfacheren Lösungen für Anlagen auf Schlitten bis zu halbautomatischen oder vollautomatischen Anlagen. Verinox entwirft Automatisierungssysteme mit den besten technologischen Lösungen für die automatische Fortbewegung der Schlitten bei Koch- oder Kühlverfahren, bei Ladesystem und

bei Endlosverfahren mit Tunnel oder auf Transportband.

Was die Logistik betrifft, hat Verinox in Zusammenarbeit mit einem Fachunternehmen Gulliver entwickelt, ein integriertes Handhabungs- und Transportsystem für die Verwaltung der Produktströme, das vor Ort Informationen sammelt und die Aufträge der Fahrzeuge je nach den gewünschten Prioritäten leitet.

Die Senkung der Produktionskosten und der Prozessverwaltung erfolgt bei energieintensiven Anlagen zwangläufig über die Senkung der installierten Stromleistung. Aus diesem Grund setzt Verinox auf immer modernere Systeme und ständige Forschung, die zu folgendem führen: • Luftbewegungssystem mit Hilfe von Hochleistungslaufrädern und besondere Beachtung auf die Luft-

• Inverter, die bestens die Leistungsfähigkeit der Ventilatoren nutzen und dadurch die installierte elektrische Leistung optimieren. Diese ermöglichen zudem von einer breiten Palette an Betriebsgeschwindigkeiten Gebrauch zu machen, die entsprechend der tatsächlichen Anforderungen an den Prozess, an das Laden und in Bezug auf die zu behandelnden Produkte ausgewählt werden kann.

• Direkte Kupplung Motor/Laufrand, die zusammen mit dem Einsatz von hocheffizienten Motoren die Leistungen verbessern.

• Mehrfache Temperaturreglung, die den Stromverbrauch entsprechend der tatsächlichen Lastbedingungen der Anlage und der Aufnahme der zu bearbeitenden Produkte automatisch optimiert und reduziert.

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• Inverters that exploit the efficiency of the fans in order to consume only the amount of energy actually required. These also allow to set multiple different working speeds that can be selected depending on the process, load and type of product that is being treated.

• A combination of high-efficiency engines and fans that allows to obtain increasingly better results.

• Variable thermoregulation options to optimise and automatically reduce energy consumption based on the actual load and characteristics of the products that are being treated.

• Cooling via automated water humidification systems which optimise the temperature exchange, reducing processing time and energy consumption.

• Shower cooling with special nebulising nozzles that improve temperature exchange on the product and, combined with recirculating and cooling systems, reduce considerably water consumption.

For years, Verinox has also been offering pasteurising and back-pressure cooking systems designed to save energy by reducing considerably the amount of steam required during the heating cycles.

The service Verinox commercial success is based on a wide network of agents located in more than 60 different countries, who are able to meet requests promptly thanks to their close and direct connection with the company.

In recent years, to meet the demand from new emerging markets, such as Latin America, and guarantee a better presence on the territory, Verinox has opened a new plant in Brazil, in the state of Santa Caterina, where customers have access to a show room in which they can test the quality of all the machines and equipment available.

Efficient on-site, post-sale service is provided through quick and reliable online assistance, as well as remote support, to reach even the most distant areas in no time, thanks to highly qualified and well trained engineers.

Another reason that makes Verinox unique in its sector all over the world. www.verinox.it

• Kühlung mit Luftbefeuchtungssystemen mit zerstäubtem Wasser, die den Wärmeaustausch optimieren, die Prozesszeiten reduzieren und dadurch Energie einsparen.

• Abkühlungsdusche mit speziellen Sprühdüsen, die den Wärmeaustausch auf dem Produkt verbessern und die zusammen mit Umwälzund Kühlsystemen den Wasserverbrauch erheblich reduzieren.

Verinox bietet zudem seit Jahren Pasteurisierungs- und Kochsysteme mit Gegendruck an, die hinsichtlich der Energieeinsparung untersucht wurden und die den Dampfverbrauch für die Heizzyklen erheblich einschränken.

Die leistung Verinox stützt seine wirtschaftliche Stärke auf ein breites Netzwerk von Vertretern in mehr als 60 Ländern, die durch den engen Kontakt mit

dem Unternehmen in der Lage sind, prompt auf die unterschiedlichen Anfragen zu antworten.

Um den Bedürfnisse aufstrebender Gebiete wie Lateinamerika gerecht zu werden hat Verinox ein neues Werk in Brasilien, im Bundesstaat Santa Caterina gebaut, um eine größere Präsenz in der Region zu gewährleisten, mit einem Showroom der Anlagen, die dem Kunden zur Verfügung stehen, um die Qualität unserer Maschinen live zu testen. Der akkurate Kun-

dendienst, der direkt vor Ort sowohl durch einen schnellen und pünktlichen Online-Service als auch durch Fernbetreuung geleistet wird, ermöglicht es, auch die entferntesten Orte direkt zu erreichen, zusammen mit einer konstanten und vollständigen Schulung der Techniker.

Ein Grund mehr, der Verinox auf dem weltweiten Markt des Sektors absolut einzigartig macht. www.verinox.it

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3 Reasons Metal Belts Will Dominate FooD-Processing automation in 2016

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etal food conveyor belt The food industry is one of the most diverse and sophisticated examples of conveyor automation. Machinery must be specially designed to accommodate the unique handling needs of a wide variety of food products, such as poultry, fish, baked goods, fruits, vegetables, dairy, and candy.

Automated food-processing equipment must also fulfil the strict sanitary specifications of the Food and Drug Administration to prevent the spread of dangerous bacteria or infection.

When choosing materials for the development of an automated food-processing conveyor system, there is no better alternative than stainless steel metal conveyor belts.

Metal belts do not require lubrication, are resistant to chemicals, and will not affect the taste of the end product. They are also versatile, fitting easily into the design of any automated food-processing system and can be custom fabricated with special coatings or perforations, if required.

Metal Belts perforM in extreMe teMperatures Metal food conveyor belt The sanitation, cooking, and cooling methods by which food is processed make it crucial that all equipment be resilient to extreme temperatures.

Metal belts have a lower thermal expansion coefficient, which enables them to easily retain their shape in high temperatures.

This extends the lifespan and reliability of food-processing equipment.

Unlike plastic belts, which may melt, warp, or break when exposed to high and low fluctuations in heat, metal belts are capable of withstanding a sudden drop or increase in temperature. Metal conveyor belts have the advantage over other conveyor materials for their ability to withstand extremes in temperature. Plastic belts cannot be exposed to temperatures higher than 100째C, however metal

conveyor belts can be heated in excess of 121째C. Stainless steel belts will not be negatively affected by the high heat used in the cooking stage of certain food products, such as frozen pizzas or burger patties, and will transmit heat faster and more evenly for a better, more-consistently-cooked product. surpassing sanitation requireMents for food conveyor systeMs Metal food conveyor belt Outbreaks caused by poor food handling and insufficient sanitation procedures during processing can be a serious issue for automated food-processing facilities. The cost of recalling contaminated products and the danger those products pose to the lives of consumers necessitates cleanliness at all times on the food-processing floor. Thanks to their

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affected by strong chemicals such as chlorine, which may be used for cleaning purposes.

Plastic belts are susceptible to physical damage such as chips, scratches, or pits that can become hazardous havens for chemicals, contagions, or allergens. Stainless steel conveyor belts present a nonporous, sanitary surface that will not scratch or chip and can be heated well above the temperatures in which bacteria can survive.

high-temperature resilience, stainless steel conveyor belts are capable of withstanding sanitation methods that use high heat and pressure to remove contaminants. They are also resistant to corrosion and will not be

achieve ultimate precision and reliable results Incorporating stainless steel conveyor belts into an automated food-processing system guarantees sanitary, efficient, and repeatable results.

Automated conveyor systems using metal belts are hygienically designed to be easy to clean; sanitation does

not require removal of the belt. The belts can also come with attachments for placement indexing. All stainless steel belts utilize stainless steel’s high temperature coefficient and corrosion-resistance—a twofold advantage that ensures long-term reliability.

The smooth, fast, and clean operations of stainless steel metal belts make them ideal for the automated food-processing industry. Our experienced engineers can help with the design of your automated system to ensure you get the results you need from your equipment. Belt Technologies, Inc. can design, fabricate, and assemble automated metal conveyor belt systems in any configuration, material, or coating you require. Call or submit a request for a quote online today!

news in short

in short

Dominate FooD-Processing autoMation in 2016

F

ielding Dairies the Peterborough based contract packer of high-end juices, vitamin waters and iced teas have upgraded their service offering by ordering a new Makro Mak 1 -12 RFL labeller.

The new labeller, which is due to be installed in the early part of 2016, will be applying wrap around roll feed plastic labels at a speed of 12,000 b.p.h. to 250, 330, 400 and 500cl bottles. The current bottles are heat seal PET bottles with a 38mm neck finish.

from Fielding Dairies, who have gained a first class reputation as a co-packer for a number of well known brands that are seen regularly on the supermarket shelves in the UK. Fielding clients asked for alternative labelling to the current self-adhesive body and back labels and complete bottle sleeving options, there are cost savings using roll fed labels, which also offer a full 360 label with tremendous graphics capability.“

Richard Portman, Managing Director of Makro Labelling UK said, “We are delighted to receive this order

This will be the third roll fed labeller from Makro to be installed in the UK within

the last 12 months, with Radnor Hills having purchased two machines, which are both running extremely well.

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At-Line neAr-infrAred MeAt AnALyzer Enables Meat Processors to Increase Productivity and Reduce Lean Give-Away

N

DC Technologies, a leading global provider of precision measurement and control solutions, offers the InfraLab e-Series at-line meat analyzer for the accurate and reliable measurement of fat, moisture, protein and collagen content in meat samples. Suitable for beef, lamb, pork and poultry, this near-infrared (NIR) analyzer produces accurate measurements in less than 10 seconds while next to the production line.

“Meat processors need reliable fat, protein and moisture content analysis for their blended batches of ground meat portions to ensure they meet the specified value,” says Andy Grady, Market Manager for NDC Technologies. “There is a requirement to measure these critical quality parameters during the processing stages in order to make adjustments to the batch average. Accurate measurements are essential to reducing lean give-away and speeding up batch release. Our InfraLab e-Series meat analyser is highly accurate and improves process visibility, enabling manufacturers to optimize product quality.”

The InfraLab e-Series uses non-contacting, multi-wavelength NIR technology to capture accurate and consistent measurements, completely independent of product and ambient changes in the process area such as temperature, relative humidity and factory lighting. The system is simple to use, with no special operator skill required, and allows for the rapid

analysis of meat samples with minimum sample preparation. These advantages enable meat processors to achieve consistent product quality, optimize batch fat values, reduce lean giveaway, improve traceability and replace laboratory testing.

As there is no single international standard for measuring the fat content in meat, it’s simple to perform validation of the InfraLab e-Series readings against a chosen external laboratory.

The InfraLab e-Series is available in fat-only or fat, moisture, protein, and other multi-component formats.

Each measurement is pre-loaded and can be easily selected from an intuitive and secure touch-screen interface. Connectivity via Ethernet to Management Information Systems, or to a PC, as well as extensive 10,000 sample integral memory capacity, enable the display or storage of vital quality data wherever it is needed – both locally and centrally.

Visit the NDC stand a05 at this year’s IFFA show to get a close look at the InfraLab at-line meat analyser.

Product specialists will be available to discuss measurement applications.

For more information, please visit www.ndc.com/food

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IngredIents

IngredIents for meat & savoury applications

A white paper by Lycored

Clearly natural solutions for perfect flavour and texture

B

eyond clean label Clean label has been a major trend in the food industry for the past decade, with food and beverage manufacturers keen to highlight that their products are free from synthetic ingredients and additives.But today’s consumers are looking for more.

They want to know what is in their food, not just what isn’t. They want their food to be made of recognisable natural ingredients and they want to know where those ingredients came from. This desire for more transparency is leading to a massive upsurge in clearer labelling.

So, while Innova Market Insights found in 2014 that a quarter of all food and beverage launches featured clean label claims, it also identifi ed greater transparency – a shift from ‘clean to clear’ - as the top labelling trend for 2015.

In tune with this trend, Lycored offers Real Food Ingredients made from 100% tomato, enabling formulators to label products with reassuringly simple food declarations that all consumers will recognise. What’s more, its verticallyintegrated business model guarantees farm-to-fork transparency and traceability. Lycored uses its own specially bred non-GMO tomatoes, carefully grown on farms in California and Israel.

Once the tomatoes are harvested, a proprietary extraction process is used to remove the delicate pigments, fi bres and serum from their pulp as effi ciently as possible.

Honest goodness The unique non-GMO tomatoes bred by Lycored are naturally four times higher in lycopene than standard tomatoes.

They are also rich in naturally occur-

ring taste compounds, including glutamate, which is an amino acid. Lycored’s Real Food Ingredients range builds on the goodness of these tomatoes to enhance the taste, colour and texture of food, while also providing an inherent nutritional advantage. There are four product types available from Lycored, as follows: • saNTe - this taste enhancer provides a high concentration of the naturalcompounds that produce umami (the fi fth taste) and kokumi (the Japanese word for deliciousness). SANTE accentuates existing fl avour characteristics while remaining taste neutral.

• clear Tomato concentrate (cTc) a concentrated serum with a savoury character that offers balanced sweetness from 60 brix combined with higher acidty than SANTE, which creates a smooth balancing taste effect.

In tomato-based products, it also increases tomato taste intensity.

• lyco-Fibers - these modify the pulpiness, viscosity and mouthfeel of sauces, soups and meat products. The unique, authentic texture they provide cannot be achieved reliably using other texturisers. They lend products a

pleasant pulpy fi bre mouthfeel, without the slimy consistency of formulations that rely on alternative stabilisers such as gums and starches.

• Dry Tomato pulp - this combines a fresh, vibrant and consistent red colour with a stable texture for red sauces, ketchups and soups. Its fi bre content can add to the health credentials of a naturally-positioned product. It also works well as a natural colourant and texture improver in meat-based products such as sausages, in which many food colourants or starches are not permitted.

4 dimensions of goodness, from our tomato

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saNTe - natural deliciousness Available as a liquid or powder, SANTE provides naturally occurring umami and kokumi tastes with a low sodium content.

Umami, meaning ‘delicious taste’, is also known as the fi fth taste – after bitter, sweet, salty and sour – and its savoury, meaty character is detected via the taste receptors for glutamate. Kokumi, meaning ‘rich taste’, provides balance and a hearty mouthfeel. Kokumi is delivered by foods with the right combination of amino acids. Importantly, SANTE manages to combine both of these attributes with a clean and clear label. Manufacturers may declare SANTE as ‘tomato concentrate’ or ‘natural fl avour’, according to local regulations. SANTE is taste-neutral, with no overt tomato taste, so it can be used to boost the fl avour of both sweet and savoury products. It is ideal for use in soups, sauces and marinades and in its powdered form it can also be applied as part of a seasoning mix for products such as potato chips and extruded snacks, and in spice blends for meat products. Low dosages of between 0.15 and 0.7% are suffi cient to deliver a highly accentuated taste experience, and SANTE is stable across a wide range of temperatures and pH. As well as providing all these positive attributes, SANTE enables formulators to reduce or eliminate a range of ingredients with negative labelling connotations, such as MSG, ribonucleotides, yeast extracts and hydrolysed vegetable proteins. In addition, thanks to its ability to enhance the salty fl avour of products, SANTE allows a reduction in sodium from salt by 30 to 50% in some applications. The secret of SANTE lies in the high levels of naturally occurring glutamate in Lycored’s specially bred tomatoes. Glutamate occurs naturally at high levels in many delicious foods, such as ham and Emmental cheese, Nori

seaweed and scallops. Lycored’s special breed of tomato is also a rich source of natural glutamate. It has an amino acid concentration of almost 9%, of which 32% is natural glutamate. clear Tomato concentrate - smooth fl avour CTC is a clear liquid that acts as a natural taste improver for food, bringing a smoother character to savoury products such as soups, condiments and sauces. It can also intensify the tomato character of tomato-based foods and act as an extender for tomato paste, which can be expensive.

CTC can be declared as consumer-friendly ‘tomato concentrate’ and, like SANTE, it gives formulators a way to reduce or eliminate their use of less attractive ingredients. It is stable across a range of pH and temperatures. It is colour-neutral and besides delivering a better taste and cleaner label, it can also produce a browning effect for a more appetising appearance in foods such as pies and pastries. lyco-Fibers - authentic texture Formulators can modify the pulpiness, viscosity and mouthfeel of sauces, soups and meat products naturally using Lyco-Fibers.

Not only do they deliver a cleaner label, but they also carry the positive benefi t of fi bre content. Their high stability means that Lyco-Fibers do not undergo syneresis when used in sauces. In addition, while alternative stabilisers such as gums and starches can lead to a slimy consistency, Lyco-Fibers deliver an authentic vegetable fi bre texture. Lyco-Fibers also improve the juiciness of meat products and prevent burning of the meat when barbecuing.

Dry Tomato Pulp - visual appeal with fibre Lycored’s Dry Tomato Pulp is perfect for formulators looking to produce tomatobased sauces, soups and dips with a fresh and vibrant ‘made from scratch’ look, taste and texture that remains stable throughout a product’s shelf-life. It also suits meat products such as sausages.

The pulp delivers a fresh, consistent, natural red colour thanks to its high lycopene content, combined with an authentic pulpy

texture. It also contains fi bre and can carry a consumerfriendly ‘crushed tomatoes’ or ‘tomato concentrate’ label within the EU. Conventional tomato pastes can be inconsistent, which may lead to formulation challenges. In contrast, Lycored’s Dry Tomato Pulp provides reliable, consistent, repeatable results. It also permits the removal of starches from sauces, leading to a shorter ingredients list.

Benefi ts of Lycored’s Real Food ingredients at a glance: • Foodstuff label declaration • Cleaner label and a shorter ingredient list in many applications • Stable across a range of pH and temperatures • Allergen-free • Kosher and Halal • Fibre content • No added glutamates • Non-GMO • Vegan inherent goodness – naturally Lycored is an international company committed to ‘Cultivating Wellness’ by harnessing the nutritional potential of nature using cutting edge science. The result is a growing portfolio of natural ingredients and products that formulators and – just as importantly - consumers can recognise and trust. Lycored’s fi rst ‘hero ingredient’ was lycopene, which has been clinically proven to help support general health and, more specifi cally, heart, skin, prostate and female reproductive health, among others. As global leaders in natural carotenoids for food, beverage and dietary supplement products, Lycored’s experts are constantly developing new fortifi cation blends using lycopene to support relevant health claims. Beyond this, simply including Lycored’s natural tomato ingredients allows customers to provide an ‘inherent goodness’ or betterfor-you positioning for their products.

Established in 1995, Lycored is based in Israel, with sales and production operations in the UK, Switzerland, the US, Ukraine and China. www.lycored.com

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The BoTTom-Line BenefiTs of ProducT recovery

By Paul Cardon

Mouvex® Eccentric Disc Pumps feature product-recovery capabilities that significantly reduce waste from food and beverage manufacturing while increasing ROI

I

t is a topic that can critically affect the profitability of food-andbeverage manufacturers, from the most basic production-line level on through entire plant efficiencies… even overall corporate performance.

As belts are tightened, the operators of these manufacturing facilities have been forced to implement new ways to meet established production quotas while spending less money. For many, the low-hanging fruit in this area has been an increased focus on making their operations more energy-efficient, or “green,” to use the increasingly popular vernacular.

This has meant the incorporation of such things as more efficient light bulbs or a streamlining of operations that reduces the plant’s consumption of electricity, leading to a decrease in its carbon footprint. The ultimate goal in these lean manufacturing operations is to realize current or higher product yields while using fewer resources with the ultimate outcome being a healthier bottom line.

Many of these green initiatives, however, are not being driven by sound economic principles. Without a doubt, focusing on improved energy efficiency and consumption in manufacturing operations is an admirable tact to take, but many manufacturers have already maximized their energy efficiencies.

Fortunately, thanks to innovative fluidtransfer methods, it is possible to accomplish far greater savings than those

Hygienic manufacturing operations in the food and beverage industries offer many areas where product recovery can be optimized with the use of Mouvex® Eccentric Disc Pump technology. realized in energy alone in the food and beverage industries. In fact, these savings can often be realized at a much greater magnitude than through other process improvements.

Product waste is one of the areas in hygienic manufacturing where extremely high costs are being incurred.

The McKinsey Quarterly Food Waste Alliance has reported that more than $120 billion of product goes to waste worldwide annually. The Natural Resources Defense Council (NRDC) also estimates that the United States is losing 40% of its food from farm to fork to landfills. Between farm and fork are the processing plants that manufacture some of these products, which is

the area of focus for this white paper.

The term “product recovery” can relate to a number of different operations in hygienic manufacturing (improper dosing and product lost through leakages or spills are two popular examples), but for the purposes of this discussion, we will focus on product recovery as it pertains to either raw ingredients or intermediate/finished products that may remain in the suction or discharge fluid-transfer lines at the conclusion of production runs or between product changeovers.

In the end, we will illustrate how one specific type of pumping technologypositive displacement eccentric disc-

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possesses the line-stripping and product-recovery capabilities necessary to help save manufacturers hundreds of thousands of dollars per manufacturing site annually. In turn, the food and beverage industries have the potential to save many millions of dollars annually in recovered-and still marketable and consumable-end-products.

There are three criteria used to determine if high product-recovery values can be achieved in production processes that directly impact the manufacturing operation’s top and bottom lines: • Ingredients used in the raw materials for intermediate or final products that are both extremely expensive and valuable • Product changeovers (switching between products) occur frequently, such as one or more times per day • The product-recovery technique or technology that is used is appropriate for the ingredient or product There are many critical areas within a hygienic-manufacturing operation where fluid transfer is required. However, many manufacturers are simply flushing these expensive materials down the drain when they do not optimize their product-recovery capabilities, which can be accomplished through the use of eccentric disc pump technology.

is one way to save operating costs, but is it the best? The following chart shows just how much money is consumed and potentially saved, per positive displacement pump, if the cost for energy is $0.10 per kilowatt hour (KwH):

The sum of $1,008 is the energy cost to run the pump annually. Suppose we were able to reduce the energy consumption by a large factor of 20%, which is admittedly unlikely. That would represent a saving of almost $202 per pump per year. For comparison’s sake, however, the following chart shows a very conservative example of how much can be saved when using positive displacement eccentric disc pump technology with a minimum productrecovery capability of 70% to transfer a finished product from a feed tank to a filler:

The challenge Incorporating increased energy efficiency into the manufacturing process

When you take the product-recovery savings of $32,160 and divide it by the power savings of $202 the product-recovery savings is 160 times higher per pump! Another way to view it is that the product-recovery savings accumulated in one year in this example will pay for 32 years of energy to operate the pump (not even including interest on the money). As previously mentioned, this is a huge opportunity for the manufacturer, because within today’s pumping technologies there is very little room to improve motor efficiency (certainly not 20%, as in our example). However, there is significant room to improve product recovery.

This savings is only the most obvious, though. When transfer pumps are unable to adequately strip suction or discharge production lines, there is a snowballing effect on the costs that are incurred by the facility operator.

This list of ancillary costs can include: • More water to clean the lines.

• Additional cleaning and treatment chemicals to clean the lines.

• Sanitizing chemicals to sanitize the lines.

• Energy to facilitate the cleaning process.

• Labor costs/hours to perform longer cleaning operations.

• Disposal costs of used water, chemicals and product.

• Water treatment costs and associated treatment chemicals.

The bottom line? Yes, that’s it…product waste is a severe handicap to the manufacturer’s bottom line and product recovery is a great opportunity to limit that waste and gain cost savings. After all, wasted materials or end-products mean that the manufacturer cannot monetize perfectly good product that is washed out of production lines and disposed of.

Mouvex® Eccentric Disc Pumps are so efficient and versatile that they are able to pump air even when no fluid is present, which enables them to completely and safely clear both suction and discharge lines during hygienic-pumping processes.

For many years, the go-to technologies for hygienic manufacturing processes in the food and beverage industries have been lobe, external circumferen-

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While many pump technologies play prominent and effective roles in the manufacture of food and beverages, they generally fall short when asked to optimize product recovery. A number of design or operating characteristics help spell out where they fall short in product recovery, and other critical application needs, as evidenced by the chart above. tial piston (ECP), centrifugal, hose and progressive cavity-style pumps. While these technologies do perform the basic pumping task, because of their design and operating principles, lobe and ECP pumps, for example, do not possess the ability to adequately strip suction or discharge lines. This is a critical consideration for industries that may use the same pump to transfer different products in a hygienic operation.

residual product. While well-installed pigging systems deliver the highest recovery rates in product line runs without interruptions (with no heat exchangers, valves, filters, flow meters or other accessories needed), great care must be taken to ensure that purified compressed gas or air is used to push the pig, which can prove a challenge for maintaining product purity.

Traditional pumps also wear constantly, which increases their internal clearances over time resulting in product slip, thus reducing flow capacity and volumetric efficiency as operating pressures and fluid viscosities vary. Specifically, lobe and ECP pumps have two shafts that have to be sealed, which doubles the number of areas where leaks can occur. Lobe and ECP pumps are also not self-priming and can run dry for only a short period of time unless they have flushed double-mechanical seals. These pumps will also experience diminished performance when handling low-viscosity materials.

The Breakthrough With the amount of money that can be saved via adequate product recovery, eccentric disc pump technology stands ready to set a new standard in productrecovery capabilities in hygienic manufacturing operations. Eccentric disc pumps are the only hygienic pumps with this capability. Mouvex® is a lead brand of eccentric disc pump technology. Manufactured in Auxerre, France, Mouvex is a product brand of PSG®, Oakbrook Terrace, IL, USA, a Dover company. Mouvex was established in 1906 by Andre Petit, the very same engineer who invented the eccentric movement principle of pump operation.

Many manufacturers who rely on these types of pump technologies are also often forced to use them in conjunction with so-called “pigging” systems that utilize a projectile to push out the

The critical key to the eccentric disc pump’s heightened product-recovery capabilities is that it operates via a disc that moves on an eccentric plane within a circular channel, which gives the

pump the ability to provide non-pulsing, low-slip operation with high volumetric consistency. Many liken this method of operation to a scroll-compressor effect.

This design also means that flow rates vary minimally with changes in viscosity, temperature, system back-pressure and even component wear.

Most important for product-recovery considerations, Mouvex eccentric disc pumps are so efficient that they can pump air when no fluid is present. This creates a vacuum effect on the pump’s suction side and a compressor effect on the discharge side. In other words, once the product runs out in the feed tank, the eccentric disc technology continues to pump air in a very constant, non-abrupt, non-pulsating manner so that the surface tension on any remaining fluid is not broken. This produces a plug effect, which pushes out the product “plug” as a whole.

Because the eccentric disc pump transitions to the purging process by using the air that is already in the feed tank, there should be no issues with maintaining product purity. If there is an issue, then the air/gas that blankets the product in the tank should be further purified to start. This method of product recovery is a much safer and cleaner alternative to pigging or

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a simple air/gas-blowing process. It is also much more difficult and costly to ensure proper quality of required air/ gas that is sourced from compressors or high-pressure bottles.

Despite these drawbacks, some processors have adopted hybrid recovery processes for high-value products using both eccentric disc pumps and pigging. The eccentric disc pump is used to automatically recover most of the product from the line into the packaging equipment and maximize product recovery on sections of the line that pigging cannot serve. The pig is then used for a secondary recovery process to recover final product that adheres to the tubing wall in “piggable” sections of the line such as prior to a clean-in-place (CIP) operation.

The upshot of using eccentric disc pump technology for product-recovery operations is that the typical amount of product recovered is more than 95% on the suction side of the pump and typically 60% to 80% or more on the discharge side.

Examples where the incorporation of Mouvex eccentric disc pumps in hygienic product-manufacturing operations have resulted in documented sixfigure savings per pump line include: • Two global yogurt companies with very long transfer lines that were able to record 70% to 80% and higher product-recovery rates, which resulted in the quick deployment of an additional pump in the process

• A large baked-goods company that more effectively recovers the filling used in pastries, which also prevents blockage of injection nozzles

with no air mixed in. A simple flow switch can be used to shut down the pump before the air purge reaches the product’s destination.

When used in manufacturing operations, the Mouvex pump serves first as the normal process pump, with the product-recovery capability coming as a bonus. For other pump styles, the product-recovery hardware, such as pigging systems, comes at a considerable cost premium and adds unnecessary complexity to the pumping operation.

Specific additional advantages of eccentric disc pumps in product-recovery applications when compared to other product recovery methods include: Eccentric disc pumps can recover product from tank bottoms, inlet and outlet lines • Eccentric disc pumps can recover product from small-diameter lines where pigging is not possible • Eccentric disc pumps can recover product through ordinary valves, heat exchangers, magnetic traps, flow meters and other accessories found in the transfer line • Product recovery with eccentric disc pumps is seamless as no line interruptions will occur between normal production and the product-recovery phase • For the majority of the product-recovery process, air mixing is not a concern as most of the product recovered by an eccentric disc pump comes in the form of a product plug

conclusion Reducing the operating costs in a manufacturing facility will be a frontof-mind concern for plant managers for the foreseeable future. Initially, cutting energy costs was a popular way to attack the problem, but the overall value of that approach to the manufacturer’s bottom line may have already been maximized. Operators of food and beverage manufacturing facilities that rely on hygienic systems would be wise to not only develop ways to optimize energy costs, but to also determine how much cost savings can be realized in targeted product recovery. As illustrated, per-pump productrecovery cost savings can be as much as 32 times greater than the yearly cost of the energy needed to run the pump. In a large production operation, that can result in millions of dollars of savings per year.

The fulcrum in optimizing product recovery is the pump that is used to transfer raw materials or finished products through the suction and discharge lines. While lobe and ECP pumps have been popular choices for this task in the past, they feature a number of operational inefficiencies that mean optimized product recovery will never be realized. The solution is Mouvex Eccentric Disc Pump technology, which, by nature of its method of operation, offers the line-clearing and –stripping capabilities that other pump technologies can’t accomplish.

To help show how much productrecovery savings can be realized by switching to eccentric disc pumps, Mouvex has developed a worksheet that calculates product-recovery savings when specific operating characteristics are presented.

Mouvex® SLS Series Eccentric Disc Pump

To obtain a product-recovery worksheet, visit: www.psgdover.com/product-recovery 55

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EQUIPMENT FOR TROPICAL FOOD PROCESSING

T

he standards for quality for tropical fruits are becoming more and more stringent.

It is therefore mandatory that the equipment used for their processing be continuously updated in order to maximize the yield and quality of the juice / puree extracted. This is in fact the basis to keep quality in the subsequent operations of heat treatment, evaporation (when it occurs) and packaging.

One of the way to meet the target of a good extraction is the use of dedicated machines for the various “families” of fruits having similar characteristics.

On the contrary of the “Universal machines” the dedicated juice / puree extraction machines are taylor made taking into account the peculiarities of the fruits: the good juice extraction from a passion fruit, for instance, is something of completely

different from the extraction of juice / pulp from a pineapple. The use of dedicated machines avoids the compromises that, otherwise, has to be accepted. The use of dedicated machines avoids to a large extend the contamination caused by the peel to the juice / puree. This contamination can consists in color (for instance the purple variety of passion fruit, the chlorophyll of the pineapple peel etc) as well as in the bitter / not palatable components as well as the pesticides and other chemicals.

Bertuzzi Food Processing, a leading Italian Company operates since 1936 in the design and construction of machinery and plants for the processing of fruits and vegetables and has gained a wide experience in the field of tropical fruits processing for which has developed a number of specific, dedicated machines and technologies for the juicing of pineapple, passion fruit, acerola, dragon fruit, pomelo, banana, mango, guava, litchee, ranbutan, coconut etc. www.bertuzzi.it

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a company of MAZZONI LB

BERTUZZI FOOD PROCESSING Srl, founded in 1936, is one of the major world players in the design and supply of machines and complete plants to transform any type of vegetable and fruit into juices, concentrates, baby food, jams, readymade drinks etc.

BERTUZZI FOOD PROCESSING Srl, fondée en 1936, est l'un des principaux acteurs mondiaux dans la conception et la fourniture de machines et d'installations complètes pour la transformation de tout type de végétales et de fruits en jus, concentrés, aliments pour bébé, confitures, boissons prêtes à l'emploi, etc.

www.bertuzzi.it

PRESERVING INDUSTRY VEGETABLE

MEAT

New fruit slicers by M.f.t.

M

orrone Food Tech, specialists in fruit and vegetable processing, have implemented their range of fruit slicers with a new version of their apple wedger-chunker and slicer.

M.F.T. is an Italian designer and manufacturer of fruit and vegetable processing equipment whose experience and know-how dates back to 1946. Besides being among the leaders in fruit peeling and cutting, in the last 15 years

the staff of M.F.T. have widened their fields of expertise by gaining a large number of new customers across the whole fruit and vegetable processing industry, and throughout the world.

The result of this is a wide production range that includes complete lines for fruit and vegetable processing such as for fresh-cut fruit, fruit and vegetable preserves, jams and marmalades, candied fruit, dried fruit, canning lines for fruit and vegetables (tomatoes, peaches, pears, etc,), fruit juices, purees,

frozen fruit, citrus essential oil extraction, limoncello.

Amongst the latest innovations, special attention is deserved by the new versions of completely automatic apple wedger-chunker and apple ring slicer. The new MW apple wedger and chunker is in fact a compact machine that allows coring apples and cutting them into either segments (wedge slices) or chunks (also called cubes). The horizontal cut unit may be disabled, thus allowing to switch from

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wedge slices to chunks in a matter of seconds. Moreover the blades may be very easily replaced, thus allowing to quickly change the coring size, the number of segments and the dimension of the chunks, according to new production requirements. The changeover is really a matter of few minutes! The machine is extremely compact and it includes the tank, the elevator and the orienting system for complete automatic feeding and operation. The production capacity of the MW ranges from 300 to 900 kg/h, according to number of lanes.

Another worthwhile piece of equipment is the MW-R apple ring slicer.

This machine, which is designed for coring and slicing apples into rings, is particularly suitable for the fruit drying industry requiring very thin ring slices for production of apple chips.

Features of this model again include: complete automatic feeding and operation, compactness (feeding tank, elevator and automatic orienting system), quick changeover of cutting unit for rapidly switching slice thickness and last but not least the capacities ranging from 400 to 1200 kg/h.

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MEAT

STATE OF THE ART CUTTING TECHNOLOGY

C

hiaravalli Group S.p.A. is a leading company in the production of blades for slicing machines, with state of the art technology and a warehouse with over 250,000 finished parts, in order to satisfy immediately the needs of the customers.

Our company is the result of great passion and consistent investment of energies on entrepreneurial projects, for the creation of a wide range of extremely high quality products, 100% made in Italy, able to meet the requirements of a more and more demanding market, in constant evolution.

Chiaravalli Group S.p.A. brings together the great level of know-how of the historic German trademark RASSPE, consistently the most important manufacturer of blades for slicing machines for over a century, and the thirty year experience of their own personnel, together with the advanced technological features of the machines used to complete each production stage.

With our historic trademarks: RASSPE BLADES and KLINGER, we have been able to secure a strong presence in all the world markets.

The winning solution for every cut Slicing machines are used to cut an incredible range of products nowadays, the following optionals will always lead you to perfection: THIRD GENERATION patented technology.

Thanks to a profile structured on two different levels, the blade’s surface in contact with the product is reduced to the minimum preventing pointless frictions, infact: • avoids the waste that is normal with traditional blades; • enables to obtain extremely thin and perfect slices; • the flavour of the product is unchanged because does not become hot. Especially recommended to cut: cheese, boiled meats, soft ham and vegetables.

SAW TOOTHING Particularly suited for bread cutting, but most of all for frozen meat and fish. These blades can be sharpened as normal, using the sharpening tool provided with the slicing machine.

TEFLON COATING ensure the blade better sliding properties when in contact with the product, very useful for cheese cutting. www.rasspe.it - www.chiaravalli.com

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PRESERVING INDUSTRY VEGETABLE

MEAT

Our visiOn, our mission and philosophy of excellence

I

n a country with food manufacturing potentials, food manufacturing has to be set as one of the pillars of technological and economical progress.

PIGO set a goal to become an initiating force in technological and consequently economical progress in food processing industry, a leader in country and in the world in manufacturing of food processing machines from its program.

Today, PIGO has established itself as a world-class leader in the design and manufacture of high technology freezing equipment and freeze dryers, as well as fruit and vegetable processing equipment, with an extensive experience in both freezing and fruit and vegetables processing.

PIGO can proudly say that its machines achieve excellent operating characteristics and energy efficiency, while being user friendly, thus guaranteeing many advantages and privileges to the company’s buyers.

Main products PIGO has specialized in building fluidised bed freezers, EASY Freeze,

“Our philosophy is very simple: Give our best for people who expect the best” (D.Z.) the most suitable for IQF freezing all variety of fruits, vegetables and numerous sea, meat and cheese products, redefining IQF Technology With Adaptable Air Flow.

EASY Freeze technology is providing perfect shape of IQF product and no clumps - Full controlled fluidisation method keeps the product constantly suspended above the belt in a cushion of air. The result is the immediate crust freezing and efficient core freezing of individual pieces, regardless of type, variety or condition of product.

Maximized freezing efficiency for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to Variable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions.

Interior video monitoring allows for real-time supervising of operating conditions, allowing the complete control and adjustments of the entire process from outside, without neces-

sity to entering into the freezer.

EASY Freeze is considered as the freezer with the most superior sanitation, giving the possibility to user to freeze different products one after the other without risk of cross – contamination.

EASY Freeze is ENERGY SAVING and TROUBLE FREE solution for all your freezing needs.

Within the freezing equipment product line, PIGO also manufactures the innovative EASY Freeze SPYRO, the latest generation of spiral freezers giving utmost advantages to the users in terms of energy efficiency, hygienic conditions and advanced technological caracteristics, such as: • Belts gear motors are positioned outside the insulated cabin (no lubrication inside the freezer) avoiding any risks of contaminations due to some oil leakages; • The unit doesn’t have any mezzanine floor and or intermediary platform, to avoid any dirtiness accumulation (presence of any mezzanine floor or intermediary platform are making more difficult the cleaning operations) – the absolutely highest hygienic standards; • Freezer design is made according

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PRESERVING INDUSTRY VEGETABLE

MEAT

to max. thermal load and max. surface occupied on the belt by the different products foreseen; • Low maintenance cost and low spare parts cost due to utilisation of high quality commercial components; • Low pressure fans to higher air speed. In order to obtain a quick freezing process EASY Freeze SPYRO is designed for high speed circulation (4 -10 m/sec) of cold air in contact with the product, on the whole length of the spiral conveyor; • Very low weight loss, which is two times less then with vertical air flow • Hitting the incoming product with the coldest air; the product is therefore immediately “crusted” and snow formation diminished; PIGO freezers are built in modular sizes and all components are made entirely of stainless steel, capable to provide perfectly frozen product even for delicate products like cooked rice, raspberries, etc.

PIGO also designs, fabricates and assembles sophisticated freeze dryers, EASY Freeze DRYER - LYOPHILIZER, product line which includes a broad range of standard and custom units.

The freeze drying - dehydration technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. Premium sensorial properties for finished product, absolutely superimposable to those of the fresh product.

Machine execution is entirely in stainless steel (Chamber, doors, hinges, shelf modules, etc). In the EASY Freeze Drying concept Shelf modules and vapour condenser are contained inside chamber, giving as final result much shorter freeze drying time then any other freeze drying technology.

Viewing ports are provided in the doors, allowing observation of both the vapour condenser and product trays during the drying cycle.

Each unit is equipped with complete refrigeration plant of corresponding size, including also refrigeration condensing unit is purpose-built with capacity control to allow economical use of refrigerant. Includes condenser unit.

Besides EASY Freeze, EASY Freeze SPYRO, and EASY Freeze DRYER – LYOPHILIZER, one of the company’s main machines is automatic Pitting machine PG103 having up to five times higher capacity than other pitting machines on the market.

Experience of all PIGO’s clients confirms work with 0,00% of remained stones when adequate quality and preparation of the fruit (clean, calibrated product with adequate ripeness) is provided.

PIGO systems are concepted to create a “High Added Value Fruit” production plant, which contains dozens

of small innovations and a few large improvements for a more reliable system, all together also improving natural fruit characteristics.

In the field of different drying technologies, PIGO is also providing CONTINUOUS INFUSION TECHNOLOGY and KNOW-HOW to it’s clients, giving possibility to improove also natural furit properties, as well as extended shelf life.

To get a better idea of what PIGO does, please visit the website www. pigo.it or just send an e-mail to info@ pigo.it, they will be very glad to send their detailed offer, and also a presentation with plenty of videos with its machines in the work.

Short video clips of PIGO machines in operation are available on www.youtube.com, look for PIGOsrl. www.pigo.it

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GENERAL SYSTEM PACK, AUTOMATED PACKAGING LINES

G

eneral System Pack is a world-renowned company which produce different types of packaging machines. Technology is undoubtedly their strong point in addition to the high-quality standard of the machines they produce.

General System Pack’s packaging lines are all automated, extremely robust, enduring and easy to operate. Adopting targeted solutions for each circumstance, these machines are designed to better respond to the most severe ergonomic and hygienic requests The wide range of models that the General System Pack offers, always provides excellent solutions for all the flow pack wrapping sectors, including the automatic feed and the end-of-line

systems. With General System Pack any product will find its “tailored suit” - the company offers numerous solutions including controlled atmosphere, high speed and the most extreme automated processes, always ensuring the best performances.

General System Pack is second to none.

General System Pack’s packaging machines and systems treat the client’s

product with the same care and attention that the client has during the manufacturing process. The company offers packaging lines that are best suited for small and medium-sized companies that intend to give an industrial slant to their packaging.

General System Pack is a reliable, solid and versatile partner who significantly contributes to the success of their clients.

GENERAL SYSTEM PACK, AUTOMATISCHE VERPACKUNGSLINIEN

G

eneral System Pack ist ein gut etabliertes internationales Unternehen, das verschiedene Arten von Verpackungsmaschinen herstellt.

Die Technologie ist neben dem sehr hohen Standard der Qualität der eigenen Maschinen zweifellos seine größte Stärke.

Die von General System Pack hergestellten Verpackungslinien werden alle elektronisch gesteuert, sind extrem stabil, langlebig, leicht zu handhaben und wurden mithilfe von gezielten Lösungen realisiert, um den höchsten Ansprüchen in Bezug auf Ergonomie

und Hygiene gerecht zu werden.

Die breite Palette von Modellen von General System Pack bietet durchweg sehr gute Vorschläge für alle Verpackungsbereiche mit Flow-Pack, einschließlich automatischer Zuführung und Endlinie.

Jede Art von Produkt findet bei General System Pack den richtigen «Maßanzug»; die vielen Lösungen des Unternehmens, die von kontrollierter Atmosphäre über hohe Geschwindigkeit bis zum extremen Automatismus reicht garantiert immer das erreichbare Maximum.

General System Pack scheut keinen

Vergleich.

Die Verpackungsmaschinen und Anlagen von General System Pack behandeln das Produkt des Kunden immer mit der gleichen Sorgfalt und Aufmerksamkeit, wie sie der Kunde auch auf seine Produktionsprozesse legt. Die angebotenen Verpackungslinien sind die beste Lösung für kleine und mittlere Unternehmen, die ihr eigenes Produkt in einer Industrieverpackung liefern möchten.

General System Pack bietet sich als starker und flexibler Partner an, der in der Lage ist, wesentlich zum Erfolg der Kunden beizutragen.

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Below some examples of packaging lines and automated lines Hier sind einige Beispiele für Verpackungsmaschinen und automatische Linien GSP 55 EVO: Electronic wrapper, versatile and reliable, very flexible in the formatchange, suitable for food and non-food products, both for single-dose and for multiple packages. Its cantilever structure and easy accessibility, together with its sanification regulations, easy maintenance and safety, all this allows this wrapper to stand out.

Elektronische Verpackungsmaschine, vielseitig und zuverlässig, sehr flexibel beim Formatwechsel, ideal für Lebensmittel und Non-FoodProdukte sowohl als Einzeldosis als auch für mehrere Verpackungen.

Der freitragende Rahmen und die leichte Zugänglichkeit sowie die Grundsätze der Hygienisierung, Wartung Einfachheit und Sicherheit, für die sie konzipiert wurde, zeichnen die Maschine aus.

2

GSP 65 BB: The electronic horizontal pack wrapper with a long-time sealing system, model GSP65EVO BB, has been designed to create airtight packaging in a controlled atmosphere. It is suitable for all those products that are difficult to carry or that need extra care as well as for those that cannot tolerate any shock during the convey and the film insertion. This is only one of the many solutions that GSP can offer to their clients in order to increase the Shelf Life of the food products within a perfectly stylish bag, which also offers a mechanic protection to its content.

Horizontale elektronische Verpackungsmaschine mit langer Schweißzeit, Modell GSP65EVO BB, entworfen für luftdichte Beutel in einer kontrollierten Atmosphäre, für all jene Produkte, bei denen Transportschwierigkeiten auftreten können oder die extreme Sorgfalt erfordern und beim Transport und beim Einsetzen in die Folie nicht beschädigt werden dürfen. Dies ist eine der vielen Lösungen, die GSP anbietet um das Shelf Life, also die Haltbarkeit von Lebensmitteln, in Zusammenhang mit einer perfekten ästhetischen Hülle zu erhöhen und für einen mechanischen Schutz des Inhalts zu sorgen.

3

GSP 50 EVO: High-tech electronic horizontal pack wrapper GSP50EVO – fast, versatile, easy and reliable. This machine combines high technology, value for money and high performances all in one.

Horizontale elektronische Verpackungsmaschine GSP50EVO, hohes technisches Niveau; Geschwindigkeit, Vielseitigkeit, Bedienerfreundlichkeit und konzentrierte Zuverlässigkeit in einer Maschine vereint, kombiniert hohe Technologie mit einem optimalen Preis-Leistungsverhältnis und Leistungen, die schwer zu schlagen sind.

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PACKAGING LABELLING

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ALLINE C WRAPAROUND LABELLING SYSTEM

T

he ALline C labelling machine is ideal for applying wraparound labels to cylindrical packages, typically food, chemical, cosmetics and pharmaceutical products, in plastic, glass or metal bottles, jars etc.

Performance ranges from 80-200 pcs/min (depending on product dimensions and label size), up to 300 pcs/min in dedicated configurations.

The solid and compact base can accommodate ALstep or ALritma series label applicators in an easyaccess protective cabinet.

Product Transport ALline C can use various types of conveyors for product transport, both slatted (in plastic or in steel) or belt types, of various sizes. Various different devices are available for product spacing, depending on the required product type and performance.

Wrap-around adaptation of the label For wrap-around/adaptation of the label, various specific wrap-around units are available: • Simple belt type • Suction belt type • Roller type These give the possibility to label inphase with print registration or elements present on the product itself.

Possible labelling solutions Combining different items from the catalogue allows us to create specific configurations for: • Partial or complete wraparound labelling

• In-phase labelling • Application of tamper-proof seal labels • Labelling with slight taper • Very high-speed labelling, including non-stop version Adjusting the different units for format/product changes is simple, high-precision and intuitive; the labelling head is equipped with a function to save the parameters for a specific label-product combination, so they can be easily recalled with a code.

allows them to be equipped with optional components to increase their running time and performance, including: • High-precision adjustment systems for head inclination and revolution counters for adjustment handles • Rotary infeed and outfeed tables • Batch or expiry date markers • Product flow monitoring devices (minimum infeed/outfeed) • Label application confirmation with automatic expulsion. www.altech.it

The ALline C labeller can be equipped with a wide range of label printing units, for dry, hot or thermal transfer (SATO or compatible) printing of text, expiry dates and barcodes.

Optional Accessories The modularity of all ALline systems

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PaPer-based Packaging - the environment-friendly choice Performance driven. Every day. Mondi Containerboard presents its latest paper improvements for fruit and vegetable packaging

A

t today’s press breakfast at Fruit Logistica, Mondi Containerboard gave an insight into its latest product improvements and showcased highly functional containerboard paper grades that are suitable for fruit and vegetable packaging. “We know that packaging can make a crucial difference, particularly in the fruit and vegetable sector because the produce is often exposed to demanding conditions, such as extreme temperature fluctuations and moisture,” says Florian Stockert, Sales Director Containerboard at Mondi Europe & International. Drawing attention to the variety of properties and requirements of paper-based packaging, he continues, “Long-distance shipping is commonplace in this business and, as a paper producer, we must satisfy the demand for resilient, lightweight, but at the same time sturdy and environmentfriendly packaging solutions.”

Pro-environmental packaging shields fresh produce from challenging conditions Alongside the eco-friendly ProVantage Kraftliner Aqua, which offers water resistance for up to three days, the exhibition highlights this year include the improved quality of ProVantage Fluting Aqua - achieved by rebuilding paper machine PM4 at the Mondi Świecie mill in

Poland. The modifications are delivering a variety of benefits to corrugated box producers, fruit and vegetable growers, retailers and end-users. Among other benefits, lightweight packaging offers box producers considerable raw material and transportation cost savings. In addition, the improved moisture profile enables the box to withstand long-distance shipping and thus ensures that fresh produce reaches the supermarket in good condition. The ultimate beneficiary is the consumer, whose high quality requirements are satisfied. As well as refining its Aqua range, Mondi has been driving improvements in its Appearance portfolio. With the modernised paper machine PM21 at its Syktyvkar mill in Russia, the company has enhanced the quality of the ProVantage Komiwhite grade. It is a first-class paper for strong, shelf-ready packaging solutions that seek to catch the eye with a bright and attractive appearance, and paves the way for enhanced branding. aqua protec© - the quality and sustainability brand In solutions using the ProVantage Kraftliner Aqua and/or ProVantage Fluting Aqua paper grades, Mondi offers its aqua protec© brand for high-quality, distinctive, eco-friendly and sustainable boxes that resist the most challenging conditions. “Besides being able to use the

aqua protec© logo to stand out from the competition, customers will be in a position to create boxes that are lighter than standard corrugated board, and with a 35% lower water absorption rate,” comments Stockert.

Consumers prefer corrugated boxes for fruit and vegetables At the press breakfast the sales director also referred to a report published by the German Corrugated Board Industry Association (VDW) in June 2015. It summarises the findings of two representative surveys, both highlighting that consumers prefer corrugated boxes for fruit and vegetable packaging. “One survey showed that half of consumers consider fruit that is packed in corrugated board to be of a higher quality than fruit contained in plastic crates. An interesting discovery by TNS Emnid, one of the institutes that conducted the research, was that two-thirds of consumers regard corrugated boxes as more hygienic than their multi-use plastic counterparts,” remarks Stockert.

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PACKAGING LABELLING

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New eNtry-level solutioN: Mosca introduces Mo-M-8 seMi-autoMatic strappiNg MachiNe Efficient strapping, easy operation • High availability and low maintenance • Best Mosca quality at an attractive price

•

M

osca’s new semi-automatic strapping machine responds to the needs of customers who want a lower entry-level machine at an attractive price without sacrificing quality. Based on the established RO-M Fusion, the MO-M-8 offers reliable operation with high availability.

The compact machine dispenses with Mosca’s usual strap guide frame. Instead, the strap is wrapped around the package manually. This makes the MOM-8 easy to use and ideal for customers who need to strap a low number of packages without renouncing efficiency and reliability. The new machine proves once again that Mosca understands what cus-

MO-M-8: Highest quality in the entrylevel segment: The semi-automatic strapping machine.

MO-M-8 is based on the established RO-M Fusion. The strap is laid on manually; sealing is conducted automatically.

tomers want. “Our MO-M-8 is especially designed for users who generally don’t need to strap items as often – but rely on high availability when they do,” says Christian Zwieb, responsible for product management at Mosca GmbH. The robust, semi-automatic strapping machine was developed as a successor to the MOM-7 and is based on the RO-M Fusion, the latest evolution of the established RO-M series. “Many users are familiar with the models in the RO-M series as reliable entry-level machines. Mosca launched the first RO-M on the market in the 1970s.”

Wholesalers, distribution centers and logistics services have sworn by these compact units for decades. Several thousand RO-M Fusion machines have been successfully sold on the market. In keeping with Mosca’s modular construction concept, many core components of the MO-M-8 – including the machine frame, strap dispenser and sealing unit – are constructed in the same way as the RO-M Fusion. But the semi-automatic MO-M-8 dispenses with the strap guide frame. To strap a product, the operator places the package on the machine and lays the strap on manually. The unit is available with an optional table stop to facilitate optimum positioning of the individual packages. Strap return, tension adjustment and the welding of the strap ends are conducted automatically after the strap is placed in the sealing unit to initiate the strapping process.

Energy-efficient and low maintenance The proven standard 3 sealing unit, long reserved for high-performance

machines, featured in the RO-M Fusion is at the heart of the new MO-M-8.

Temperature is regulated via a controller on the heating blade, and multiple decentralized DC motors replace the central drive in the sealing unit. The direct drive for these functions completely eliminates the need for wearing parts, including toothed belts, clutches and chains. For the user, this means high availability and low maintenance. An automatic strap feed on the sealing unit supports coil changing, which is made easy thanks to the quick-change system. The MO-M-8 is also extremely energy efficient with a power consumption of only approx. 120 watts.

The machine is controlled via Mosca’s proprietary MSCB-1 real-time control panel. “Operators can set the strap tension or required strap length via the potentiometer to optimize the process for their specific application,” Zwieb explains. “The soft tension capability makes it easy to strap even delicate products. The strap feed can also be easily readjusted via a push button.”

An illuminated service push-button indicates the machine’s current operating state with colored signals. This means that the operator can see right away if the heating has not yet reached welding temperature or the safety circuit is interrupted, and can respond accordingly. The MO-M-8 is suitable for packages that are a minimum of 80 mm wide and 10 mm high. Polypropylene (PP) straps with a width of five, eight or twelve millimeters may be used according to requirements.

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SCANSTAR ACCOLADES AT THE DOUBLE FOR RPC SUPERFOS

Two pack innovations from RPC Superfos have been awarded Scanstars in the annual Nordic packaging competition.

R

PC Superfos has been recognised for its EasySnacking™ pot for on-the-go eating and its bespoke pot for panna cotta with fruit sauce, developed for Finnish dairy producer Valio Ltd. Both packs are injection moulded in polypropylene. The special feature of the pot for Valio is the click-and-push spot at the bottom of the pot. To serve the panna cotta, consumers need only to take off the sealed foil, turn the pot upside down and then gently squeeze the bottom a few times.

This makes the pot break in three places and, as the air gets in, the panna cotta and sauce gently come out. The result is a decorative instant dessert on a place, which appeals to all the senses.

In its citation, the Scanpack judging jury described the pack as “a new and innovative solution. It is a pack with added

value… (and) establishes interaction between the end-users and the brand owner. It is a functional result of new thinking and a step towards increased user-friendliness… The result becomes a pleasant plate presentation.”

EasySnacking™ is suitable for a wealth of food products for eating on-the-go or for an easy meal at home. The pot is ideal for everything from dairy to noodle dishes and fruit stews to soups, in particular thanks to the availability of the spoon, placed under a self-adhesive label in the lid, which can be used immediately as it is made in one piece with no need for assembling. The pot is available in two sizes and with two lid designs, one which has room for the spoon and one which also has a compartment for a topping or sauce. It is suitable for use

in microwave ovens, dishwashers and freezers. The Scanstar jury said that EasySnacking™ “lives up to the requirements of a pack for the ‘on-the-go’ market…The closing mechanism is an extra advantage which makes it simple to stack the packs, leading to an efficient use of space on the shelves and during transport…In-mould labelling renders an impressive look and it is easy to get hold of the spoon and the contents. It is a complete solution.”

The Scanstars will be presented at a special awards ceremony which takes place in Gothenburg, Sweden on 20th October. Both packs are also now eligible to receive a WorldStar in the next round of the competition. www.rpc-superfos.com

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“Each labEl, a new story”

O

ne year ago LABELPACK® moved to the new headquarters in BRUGHIERO (MB) ITALY, where we started a new phase of the development of our activity. Triplicating the size of the production and offices spaces allowed us to hire new technicians, salesmen and managers. LABELPACK® growth prospects are ambitious, following the international success of our brand, which is widely appreciated for its quality, efficiency and competitiveness. The objective for the future is to increase our presence on international markets which, thanks to the collaboration of more than 36 retailers in 25 countries, currently represent more than 50% of our turnover The vast array of LABELPACK® products includes the LABELX® labelers

V

series, equipped with high efficiency hybrid stepped motors, and with an operator interface capable of applying labels of 140-250-350 mm width. The LABELX® RM models are best suited for high speed applications, as they are equipped with a double motor capable of speeds up to 80 mt/min and frequency up to 900 p/min. The LABELX® JR model completes the LABELX® series, being best price/quality automated labeler available for industrial applications.

All the LABELX® labelers are fitted for the integration with dye-sublimation

Pro labEl, eine neue Geschichte

or einem Jahr zog LABELPACK® in neue Räumlichkeiten in BRUGHERIO (MB) ITALIEN, wo eine neue Phase der Entwicklung der eigenen Tätigkeit eingeleitet wurde. Durch die verdreifachte Produktions- und Bürofläche können neue technische, kommerzielle und verwalterische Aufgaben übernommen werden, mit bereits zu verzeichnenden ehrgeizigen Wachstumsaussichten und großen Erfolgen im internationalen Bereich der Marke LABELPACK®, eine Marke die sich als Synonym für Qualität, Effizienz und Wettbewerbsfähigkeit etabliert hat.

Das Ziel für die kommenden Jahre ist unsere Präsenz auf den internationalen Märkten, die derzeit mehr als 50% unseres Umsatzes ausmachen

und welches sich aus der Zusammenarbeit von mehr als 36 Händlern in 25 Ländern weltweit ergibt, zu erhöhen.

Die breite Produktpalette von LABELPACK® umfasst unter anderem die zuverlässige LABELX® Etikettierserie mit Hybrid-Schrittmotoren mit hohem Wirkungsgrad und einer Bedienerschnittstelle, die Etiketten bis zu 140250-350 mm in der Breite anbringt.

Für Hochgeschwindigkeitsapplikationen ist die Serie LABELX® RM mit Doppelmotoren mit Geschwindigkeiten von bis zu 80 m/Min. und einer Frequenz bis zu 900 p/Min. verfügbar. Die Bandbreite der Angebote von LABELX® wird durch das Modell LABELX® JR vervollständigt, der automatische Etikettierer für die industrielle

Anwendung mit dem besten Preis/ Leistungs-Verhältnis. Alle Etikettierer der Serie sind für die Integration von Thermotransfer-Druckeinheit oder den klassischen Hot-Codierer entworfen. Ebenfalls erhältlich ist eine große Auswahl an leicht anpassbaren pneumatischen Applikatoren.

Für Einstiegs-Applikationen steht das Modell X-STICKER® zur Verfügung, das innovative “Low-Cost”- Etikettiersystem von LABELPACK®, das die bisherigen konstruktiven Konzepte in Bezug auf einfache und stabile Bauweise, erfolgreiches Design und eine einfache Systembedienung revolutioniert und mit einen sehr interessanten Preis verbindet.

LABELX® und LABELX® JR sind das Herz der Etikettiersysteme der Serien

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printing units, as well with the classic thermal coders. Furthermore a vast range of pneumatic applicators is available for customization and ready to use formats.

The X-STICKER® model is available for entry-level applications. Our innovative “low-cost” design is a breakthrough for labeling machines, combining simplicity, solidity, ease of use with a very interesting price.

LABELX® and LABELX® JR are the core of the labelling systems integrated with the series MODULAR and COMPACT, which address la-

MODULAR und COMPACT, um den Anforderungen an die Etikettierung mit ergonomischen, zuverlässigen und einfach zu bedienenden Lösungen gerecht zu werden. Die Systeme der Serie MODULAR sind mit einer “open frame” Struktur aus Edelstahl realisiert und können problemlos in die verschiedenen Etikettiermodule der Serie LABELX® für die Applikation von Etiketten auf der Ober- und Unterseite der Schalen, die die Produkte enthalten, integriert werden.

Das System ist ausgestattet mit einer elektronischen Steuerung mit SPS

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belling necessities using ergonomic, simple and reliable solutions.

MODULAR systems are based on a stainless steel open frame structure, which are integrated with the LABELX® series modules for applying labels on the upper and the inferior sides of bowls. In order to make format change easier, the system is equipped with a touch screen panel and a PLC control system, running speeds are all electronically synchronized and all setup regulations are visualized using numeric indicators.

MODULAR systems can integrate different transport systems, which are designed on the basis of the size, weight and shape of the container to label. All the transport systems are integrated on the “gallery” position, which allows cleaning easily under the machine while avoiding liquid or product spills in areas which are difficult to reach during cleaning. The intrinsic modular structure of our systems allowed us to realize successful

labelling projects in every industrial sector. Particularly we built customized systems for the food, cosmetics, chemical and pharmaceutical sectors.

COMPACT is our “entry level” series, it includes 8 standard models, and many customizable solutions. COMPACT systems are equipped with a LABELX® JR 140 ER labeling unit, but can be integrated also with superior models, depending on the size of the label and the application speed.

Transport modules are customizable depending on the production line necessities.

We realized for the pharmaceutical sector specific solutions which addressed the sector’s necessities for safety and process validation.

MASTER systems series responds to these necessities and represent LABELPACK® top products. MASTER systems are modular designs which can manage high performance applications while integrating sophisti-

und Touch-Screen-Panel, die Betriebsgeschwindigkeiten werden alle elektronisch synchronisiert und alle Einstellungen sind mit numerischen Indikatoren ausgestattet, um das Austauschformat zu erleichtern. Die Systeme der Serie MODULAR können verschiedene Produkttransportsysteme in Abhängigkeit der Größe, des Gewichtes und der Form des Behälters, der etikettiert werden soll, integrieren. Alle Transportsysteme sind in der “Balkon”-Position integriert, wodurch eine einfache Reinigung der Fläche unterhalb der Maschine möglich wird. Außerdem verhindert dies, dass eventuell austretende Flüssigkeiten oder herausfallende Produkte Bereiche der Maschine erreichen, die schwer zu reinigen und zu desinfizieren sind. Die inhärente Modularität dieser Systeme hat es uns ermöglicht erfolgreich die Etikettierprojekte in allen Industriebereichen zu bedienen.

Insbesondere wurden mehrere kundenspezifische Systeme für die Le-

bensmittel-, Kosmetik-, Chemie- und Pharmaindustrie entwickelt.

Die Systeme der Serie COMPACT sind die Einstiegsmodelle bei den automatischen Etikettiersystemen, die von LABELPACK® hergestellt werden. Die Produktreihe der Serie COMPACT umfasst standardmäßig acht Grundmodelle und vielerlei kundenindividuelle Maschinenkonzepte. Die Systeme der Serie COMPACT sind serienmäßig mit Spendeköpfen der Serie LABELX® JR 140 ER ausgestattet, können jedoch auch in Abhängigkeit der Spendegeschwindigkeit und der Etikettengröße in höhere Modelle integriert werden.

Die Transportmodule werden individuell je nach den Bedürfnissen der Produktionslinie gestaltet.

Für die Pharmaindustrie haben wir spezifische Lösungen entwickelt, die besondere Sicherheitsanforderungen und Prozessvalidierung, die in der Branche gefordert werden, erfüllen.

Die Serie MASTER ist unsere Antwort auf diese Anforderungen und reprä-

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cated verification systems, such as variable data reading cameras, label presence and application visual control systems and automatic eject of unfit products. We provide on request, together with these systems, all the validation documents IQ/OQ/ PQ e CFR21-Part. 11.

systems. Thanks to the vast array of available applicators, PandA is easy to integrate on processing, packaging, wrapping and pelleting automations, and allows applying labels on one or more sides of the product.

PandA® is managed via PLC, with a touch screen panels interface.

Our reliable print & apply PandA series is best suited for the product identification and wrapping at the end of the line. PandA is a print & apply unit equipped with a base module which can integrate all the thermal transfer printing modules from Datamax, Zebra, Sato, Avery, Carl Valentin e Cab. Printing modules can print variable data with small characters, mono and bi-dimensional bars, in the highest possible quality. Data sending is easy to manage thanks to the BarTender software, which allows creating and saving the labels, while including in them data from managing, weighing and other automated

LABELPACK® proposes also the widest and most efficient array of dyesublimation industrial printing machines. All the models are based on a solid aluminum die casted mechanical structure, and are equipped with most advanced electronic solutions.

Since 1992 LABELPACK® distributes DATAMAX products and, thanks to the considerable experienced gained during these years, is capable of offering a vast array of solutions and a

sentiert die Spitze beim Angebot für die automatische Etikettierung, die von LABELPACK® hergestellt werden.

Gefertigt gemäß den Kriterien der Modularität, welche unsere gesamte Produktion kennzeichnet, sind die Systeme der Serie MASTER in der Lage High-Performance-Anwendungen zu handhaben und ausgefeilte Kontroll- und Überwachungssysteme wie Kameras zum Lesen der variablen Daten, Vision-Systeme für die Kontrolle des Vorhandenseins und der korrekten Anbringung der Etiketten und automatische Auswurf-Systeme von ungeeigneten Produkten zu integrieren. Zur Unterstützung dieser Systeme werden auf Anfrage auch die Validierungsdokumente IQ/OQ/ PQ und CFR21-Part. 1 zur Verfügung gestellt.

Für die Produkt- und Verpackungsidentifizierung gibt es zuverlässige Druck– und Anbringungslösungen der Serie PandA, die zu den besten Lösungen bei der Identifizierung am

Ende von Verpackungs– und Packmaschinenanlagen gehören. PandA ist eine Druck– und Anbringungslösungen-Einheit, ausgestattet mit einem Basismodul, das alle Thermotransfer Druckmodule von Datamax, Zebra, Sato, Avery, Carl Valentin und Cab integrieren kann. Die Druckmodule sind in der Lage variable Daten mit kleinen Zeichen, eindimensionale und zweidimensionale Strichcodierung mit der höchsten Druckqualität zu drucken. Das Senden der Druck-

competent assistance and replacement service. Printings from the most widespread companies, such as AVERY, ZEBRA, SATO, TOSHIBA TEC, INTERMEC, are also available.

For a correct use of our print & apply systems and for label printers we provide high quality substrates, such as black and colored tapes for dye-sublimation printing, neutral and printed adhesive labels, enduring print heads.

We pay much attention to our postsale service, which guarantees a perfect state of efficiency of our machines, working together with our customers and retailers to achieve the best result and satisfaction. www.labelpack.it

daten ist mit der BarTender Software ganz einfach durchzuführen. Denn diese ermöglicht die Schaffung und Speicherung der verschiedenen Etiketten und integriert dabei Daten von Business-Systemen, Wiegesystemen und anderen automatisierten Systemen. Dank der breiten Palette von bereits verfügbaren Applikatoren ist PandA leicht integrierbar in Prozesse der Automatisierung, Konfektionierung, automatisches Verpacken und Palettieren und ermöglicht die An-

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bringung von Etiketten auf einer oder mehreren Seiten des Produkts. Die elektronische Verwaltung der neuen Panda® Serie erfolgt per SPS mit Touch-Screen-Bedienoberfläche.

LABELPACK® bietet die größte und effizienteste Serie von industriellen Thermodruckern an. Alle angebotenen Modelle sind basierend auf einer robusten mechanischen Struktur aus druckgepresstem Aluminium gebaut und mit fortschrittlichsten elektronischen Lösungen ausgestattet. Seit dem Jahr 1992 führt LABELPACK den Vertrieb von DATAMAX-Produkten durch. Dank der beträchtlichen Erfahrung, die in diesen Jahren gewonnen wurde, kann LABELPACK eine vollständige Palette von Lösungen und einen kompetenten technischen Kundendienst sowie alle Ersatzteile anbieten. Außerdem sind Drucker der auf der Welt verbreitetsten Marken erhältlich, wie etwa AVERY, ZEBRA, SATO, TOSHIBA TEC und INTERMEC. Für die ordnungsgemäße Verwen-

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dung unserer Systeme für Druck– und Anbringungslösungen und für Etikettendrucker bieten wir qualitativ hochwertige Verbrauchsmaterialien, wie schwarze und Farbbänder für den Thermotransferdruck, neutrale und vorgedruckte Klebeetiketten, High-Life-Druckköpfe.

Besonderes Augenmerk wird auf

den After-Sales-Service gelegt, um die einwandfreie Funktion unserer Maschinen sicherzustellen und wir arbeiten gemeinsam mit unseren Kunden und Händlern daran, nur die besten Ergebnisse und höchste Zufriedenheit zu erzielen. www.labelpack.it

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SHRINK PACKAGING MACHINES

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FP Packaging has been a solid reference point in the technology of packaging with heatshrinkable film for over 25 years. In late 2011, it joined the group Tecno Pack S.p.A., thus beginning a new journey of even greater technological, commercial and industrial development. Electronic continuous packaging machines, built on fully cantilevered structures, high performance, top operational reliability, simplified sanitisation, versatility of use and project customisation are just some of the strong points of the IFP Packaging offer. Automatic loading systems, bundling machines of all

sizes and complete end-of-line machines are totally customised by our knowledgeable and flexible technical department. The primary goal of IFP Packaging is to conform the maximum state of the art according to the special requirements of customers.

At the same time, the company offers the market strong and versatile massproduced packaging machines, with an extremely interesting price/ quality ratio. With IFP Packaging, you will find the perfect tailor-made solution for any type of format: ranging from controlled atmosphere to highspeed, up to top automation levels, always ensuring the best achievable

result. Packaging, storing and protecting all food products, wrapping technical items (even large items as mattresses or radiators), creating and containing units of bottles or jars, presenting boxes in a shiny and invisible film, guaranteeing the correct number, weight and quantity in each pack: IFP Packaging machines have no limits in their scope of application. Currently industry leader, IFP offers a partnership that is useful and decisive for the success of each of its customers.

NEW DIAMOND 650 2 bEltS: NO COMPROMISES The name of the new IFP PACKAGING machinery is DIAMOND 650 2 belts and it offers the technology and electronics of latest generation with its cantilever structure and top-quality performances. This is the result of a state-of-the-art design, which allows a large range of companies (from a small craft business to a big company) to purchase a professional and long-lasting machinery that has high performances and stays at the target price.

The IFP horizontal electronic FlowPack DIAMOND 650 2 belts centre folded film is extremely versatile. It is designed to package single products with or without a tray, using (not necessarily) heat shrink film.

Its cantilever structure and the accessibility of its components makes the maintenance and cleaning easier to perform, and the coil placed in front of the operator facilitate its efficiency.

This type of machine is able to satisfy all your needs and specific requests.

It is available in painted or stainless steel. The size range and the con-

stantly rotating welding system enable the packaging of both small and long goods/products, for example splin( rofile) and unstable objects.

It is equipped with a motorized standard belt conveyor and gives you the opportunity of packaging together multiple package lined up alone or in pairs. Its production capacity is of 60 ppm with the possibility of a further automatic upload. The version with the integrated heat shrink tunnel is particularly interesting and ready to be included in a (existing) packaging sys-

tem. The machine can be configured from the right to the left and contrary , in this way a single person is able to supervise two of them. The touch screen monitor can memorize up to 200 different programs, and is also present a motorized format changeover for various packaging needs.

The time between installation and production is reduced to a minimum thanks to the checking mechanisms, which are practical and easy to understand. www.ifppackaging.it

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Customization and modularity, Microline’s way to innovation From Emilia to non-European markets, high quality automatic packaging speaks Italian

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ocated in the province of Bologna, the heart of the Italian packaging valley, Microline is a company specialised in the design and manufacture of automatic end-of-line packaging machines. The long-time experience of a staff of professionals, combined with a management that keeps an eye on the future, provides customers with the assurance of a solid know-how that goes hand in hand with the driving force of technological innovation.

What sets Microline offerings apart is no doubt the concept of modularity.

With the aim of responding to the needs of a whole variety of sectors and products, the Bologna-based company has devised solutions which simultaneously offer utmost versatility, safety and efficiency; thanks to modules that can be assembled and combined based on customer requirements, Microline machines - besides ensuring high performance and excellent quality – are easily customisable.

It is precisely the modular conception - together with the synergetic collaboration among manufacturers, customers and our engineering department - which overcomes every logistical challenge and enables the arrangement and composition of machines to be varied over time according to need.

As a result, Microline can offer extremely specialised, customised systems for each area of activity.

For example, for the food industry we offer complete turnkey lines including conveyor belts, collation and shrink-wrapping machines (secondary packaging) and palletisers for packaging coffee, tea, sugar, rice, pasta, milk, yogurt, ice-cream, etc.

This is all achieved on the basis of three key concepts for Microline: quality, after-sales service and innovation. Among the products making up our vast range of offerings, shrinkwrapping machines and case packers occupy a prominent place.

speeds range from 6-30 bundles per minute.

The range of shrink-wrapping machines features models with fixed and mobile seal bars in sizes from 600mm to 1500mm, while output

The same machine models exist in different versions, which are selected based on the dimensions of the required bundle.

The models offered, according to the packaging requirements of each individual product, basically differ in terms of the type of infeed: it in this phase that the bundle is prepared.

The different types of available infeeds are the following: in-line infeed; right-angled infeed; “Z”-flow infeed; infeed with integrated stacker and infeed with cardboard slipsheet insertion;

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Moreover, there a variety of optionals enabling the machines to be customized and tailored to the type of product to be handled; the most noteworthy ones include: • automatic shrink-wrapping tunnel evacuation unit (for inflammable products) • unit for removal of residues inside the shrink-wrapping tunnel (for products that may leave residues, such as coffee, sugar, flour, rice, grains, etc.).

The range of automatic case packers is divided into two types: • horizontal case packers (ROM), suitable for large-sized cases of products which have a defined shape and are stackable; • vertical case packers (RVM), with a high output speed, suitable for products that are regularly or irregularly shaped, soft or hard (grains, pasta, biscuits, coffee pods ...) and are not stackable.

This type of machine has also enjoyed considerable success in different sectors, including that of food products in boxes and pillow bags (in particular in the pasta sector).

The choice of machine is dictated by

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the requirements of individual products and the configuration inside the case requested by the customer. Different types of loading systems have been designed precisely to enable different product sizes and configurations to be handled by the same machine, thus making it extremely versatile.

A variety of optionals are also available for case packers, including case closure with hot-melt glue (a device for closure with adhesive tape is supplied as a standard feature), automatic case loader (increase in blank storage capacity), case erector (for ROM horizontal case packers), automatic lid applicator for display cases (for ROM horizontal case packers) and remote service modules.

To complete its end-of-line range, Microline also offers motor-driven conveyor belts, lifting systems, vertical lowering systems and different models of palletisers that can manage one or more lines.

Microline therefore offers highly compact machines based on a modular conception. They feature solutions that make size changeover extremely simple, thus reducing

machine downtimes and enabling the operation to be carried out by non-specialised personnel. They are equipped with high quality commercial technical components that are readily available in the market.

Microline manages all the various stages of work, from design to software programming, and this means an immediate solution to problems: relying on the experience of our technical staff, we can offer telephone or on-site support, as well as training to personnel where necessary.

In order to provide “turnkey” service, Microline directly guarantees a spare parts service.

The company’s drive toward innovation can also be seen from the resources invested in sustainability, in addition to the recent implementation of a remote service system.

From the standpoint of sustainability, today Microline adopts machines that can guarantee both cost advantages and a low impact on the ecosystem. All Microline shrinkwrappers use up 100% of the wrap or reel, without creating trimmings or scraps of material: reduction in the packaging material used, reduction in the electricity consumption of heat-shrinking devices and elimination of waste disposal costs.

The new remote service system enables Microline technicians to remotely check, monitor and modify all the main electronic devices present on the machines, thus offering a costeffective and practical advantage to customers who receive qualified service remotely.

Reliability and competence are thus at the basis of Microline’s success, enabling us to offer extremely specialised customised machines and systems to meet all the demands of our different target markets. www.microlinesrl.it 79

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TECNO PACK S.P.A.: “THE BEST FLOW PACK TECHNOLOGY FOR WRAPPING CHEESE” Qualità Leone, well-known dairy products company from 1966, choose Tecno Pack’s technology to wrap their cheese

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talian best companies, even in the food industry, are internationally acclaimed.

Italy counts hundreds of enterprises of different dimensions, whose products are just excellent.

A strong tradition and the great care that these companies apply both in the manufacturing process and in the preservation and packaging procedures lead them to choose the most innovative, efficient and high-quality technology. For this reason, the dairy

company Qualità Leone has chosen an important partner in the flow pack machines sector such as TECNO PACK to wrap their cheese.

Qualità Leone is an old company based in Villafranca, Verona. They took their first steps in the small and medium-scale distribution in 1966.

This family-run company is specialized not only in packaging medium-hard cheese, but also in producing their own cheese such as Rigatel del Castel and Roverella.

Tecno Pack FP027 INOX packaging machine used by Qualità Leone is a horizontal, multi-axis wrapping machine specifically designed to wrap cheese in a modified atmosphere.

Bavarian Emmental, Swiss Emmental, Maasdam, Fontal, Gouda, Pecorino, Ricotta salata, Rosa Camuna, Monte Veronese, Asiago. From foreign cheese to Italian cheese, as well as that one from the area of Villafranca and Monti

TECNO PACK S.P.A.: “DIE BESTE FLOWPACK TECHNOLOGIE FÜR DIE VERPACKUNG VON KÄSE” Leone Qualität, seit 1966 renommierter Hersteller von Molkereiprodukte, verwendet die Technologie von Tecno Pack, um den eigenen Käse zu verpacken

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ie italienischen Spitzenleistungen auch im Hinblick auf die Lebensmittelindustrie, sind international anerkannt.

In Italien gibt es über Hundert von Unternehmen der unterschiedlichen Größe, mit Produkten von höchster Qualität. Eine starke Tradition und große Sorgfalt beeinflussen sowohl die Herstellungsverfahren, als auch die Prozesse, die mit der Konservie-

rung und Verpackung der Produkte verbunden sind und sorgen dafür, dass stets neueste Technologie angewandt werden, die zu effizienten und hohen Qualitätsstandards führen. Aus diesem Grund hat sich auch der Milchbetrieb Qualità Leone für einen führenden Partner im Bereich der Flowpackmaschinen, wie TECNO PACK, zur Verpackung des eigenen Käses entschieden.

Qualità Leone, ein alteingesessener Betrieb in Villafranca di Verona, der bereits im Jahr 1966 die ersten Schritte mit einem kleinen-mittleren Vertrieb unternommen hat, ist ein Familienbetrieb, der nicht nur auf die Verpackung von mittelhartem Käse spezialisiert ist, sondern auch einige eigene Produktionen an, wie den Rigatel del Castel und den Roverella bietet.

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Lessini: these are just a few of the over 120 portioned cheese which FP027 flow pack is able to wrap.

FP027 is one of the four machines proposed by Tecno Pack for the dairy sector. It is suitable to pack cheese in bulk, which are transferred directly on the film, avoiding the problems of conveyer transport, thanks to the bottommounted reel.

FP200 EVO has top-mounted reel instead and it is suitable for cheese portions packaged in tray. FP025EVO and FP025EVOBB complete the range.

Cheese portioning, loading, collection of packs, palletizing: the horizontal packaging machines are placed at the centre of these passages. For this reason they have been designed to be combined with robotic systems, such as automatic product feeding, with the purpose of minimizing human work.

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Tecno Pack team always pays great attention to each customer needs and went to Qualità Leone to check the daily activity of this machine.

In the FP027 any kind of cheese, after being aligned on the conveyer, is first detected by a barrier-photocell. This unit sends a signal to the front camera, verifying that every cheese is in phase.

In the rare case of a cheese being out of phase, the machine either stops or sets off an alarm or simply skips a package. This control system is possible thanks to seven independent brush-

less engines and it is capable of closing the packages, using different materials: from film to paper it can create several wraps, suitable for many markets.

Modularity is the key-word: rather than having one big conveyer, it is possible to include two, four or six timing devices combined with an automated-cut line.

In this way, more pieces of cheese can be loaded at the same time, remarkably speeding up the process. This technology suits very well the trader’s needs who usually deals with small quantities and many formats.

FP027

FP027 at work FP027 is manufactured in Schio, near Vicenza, in the Tecno Pack S.P.A. plant.

Die Verpackungsmaschine FP027 INOX von Techno Pack, die von Qualità Leone eingesetzt wird, ist eine horizontale mehrachsige Verpackungsmaschine, speziell für die Verpackung von Käse unter Schutzgasatmosphäre. Bayerischer Emmentaler, Schweizer Emmentaler, Maasdamer, Fontal, Gouda, Pecorino, salziger Ricotta, Rosa Camuna, Monte Veronese, Asiago. Von den ausländischen über die italienischen bis zu den für die Gegend von Villafranca und der Monti Lessini typischen Käsesorten: das sind nur einige der mehr als 120 portionierten Käse, die mit der FlowPack FP027 konfektioniert werden können.

Die FP027 ist eine von vier speziellen Modellen von Tecno Pack, die für den Milchsektor angeboten werden.

Diese Maschine eignet sich zum Verpacken von Schmelzkäse, der direkt auf die Folie kommt, um so, dank der unteren Rolle, Transportprobleme auf dem Förderband zu vermeiden.

Bei der FP200 EVO ist die Rolle hingegen oben angebracht und sie eignet sich deshalb zum Portionieren und Verpacken von Käse in Schalen. Die FP025EVO und FP025EVOBB runden das Angebot ab.

Portionieren des Käses, Beschickung, Sammeln der Verpackungen, Palettieren: Die horizontalen Verpackungsmaschinen sind in der Mitte angeordnet und wurden entwickelt, um mit Robotersystemen, wie zum Beispiel der automatischen Zufuhr des Produkts kombiniert zu werden, mit dem Ziel, menschliche Eingriffe zu minimieren.

FP027 im Einsatz Die FP027 wird im Firmensitz von Tecno Pack S.p.A., der sich in Schio, in der Provinz Vicenza befindet, hergestellt.

Das Team von Tecno Pack, ständig aufmerksam auf die spezifischen Bedürfnisse jedes einzelnen Kunden, besuchte eines Tages Qualità Leone, um sich die Arbeit dieser Maschine anzusehen.

Bei der FP027 werden die verschiedensten Formen von Käse, die alle perfekt auf dem Band der Maschine ausgerichtet sind, zunächst durch einen photoelektrischen Sensor erfasst, der die Signale an die Frontkamera sendet und so feststellt, welche in Form sind und welche, was sehr selten vorkommt, nicht. Im letzteren Fall stoppt die Maschine oder löst einen Alarm aus, der dann eine Packung überspringt. Dieses Steuersystem und das «Ausschneiden und Einfügen», möglich durch sieben unabhängige Brushless-Motoren, ist auch für die Sorgfalt mit der die Pa-

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Hence it is understandable why the FP027 is capable of satisfying also the needs of medium and large companies which, on the contrary, has fewer formats and big quantities.

When building the FP027, Tecno Pack prioritized the possibility for the machine to close any type of film: from paper film, which allows seeing the inside of the package through a

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transparent window, giving a sense of “home-made”, to the simpler films.

Nevertheless, using the same film for cheese wheels of several radial sections is a common mistake. This, beside worsening the look of the product, could lead to the deposition of an excessive amount of film over the package, which could in turn

cause the gases to escape, reducing the product’s shelf life.

FP027 is capable of solving this problem thanks to its double reel case, which can move quickly from one reel to the other in case of necessity.

The swarf-cut system also helps reducing the excessive amount of film over the product, by working with a reel up to 100 mm wider then the one suited for the product.

Multifunctionality and versatility: Beside being a multifunctional machine, its amazing feature is the possibility to wrap fresh, undivided products, which encounter a foreseeable physiological reduction during the first ten days.

Using the correct mixture of FP027 flow pack closure and the inclusion in the refrigeration circuits the reduction was 70% less.

One of the first cheese to undergo this innovation was the Rigatel del Castel, which was produced using

ckungen geschlossen werden, in Abhängigkeit von den verwendeten Materialien: Folie, Papier-Folien aus denen man Behältnisse für viele Marktlinien erhält, verantwortlich. Das Schlüsselwort ist hier Modularität: Anstelle eines einzelnen großen Beladeförderbands können auch zwei, vier und sechs Bänder mit einer automatischen Schneidelinie kombiniert werden, um so der Maschine sehr viel mehr Käsestücke auf einmal zuzuführen und den Prozess zu beschleunigen.

Hierbei handelt es sich um eine Technologie, die in der Lage ist, allen Bedürfnissen der Produzenten gerecht zu werden, die mit kleinen Mengen und vielen Formaten zu tun haben.

Hier wird deutlich, wie die FP027 in der Lage ist, die Bedürfnisse von mittleren und großen Industrien mit, nun umgekehrt, weniger Formaten und großen Menge zu erfüllen.

Tecno Pack hat die FP027 mit Hauptgewicht auf der Fähigkeit der Maschine, all die verschiedenen Arten von Folien zu schließen, gebaut: Von der Papierfolie mit einem transparenten zentralen Fenster, durch das das Innere zu sehen ist und der Verpackung einen Eindruck von Handwerklichkeit vermittelt bis zu den einfachsten Folien.

Ein sehr häufiger Fehler im Verpackungsprozess ist jedoch die Verwendung einer einzigen Folie für mehrere radiale Abschnitte der Käsestücke: Das Risiko in diesem Fall ist ein Überschuss an Folie an der Oberseite der Verpackung, unästhetisch und gefährlich, da ein fehlerhafter Verschluss Gas entweichen lässt und folglich die Haltbarkeitsdauer des Produkts verringert.

FP027 beseitigt dieses Problem dank des zweifachen Rollenhalter, der sich,

falls erforderlich, schnell von einem zum anderen und zum Schnittabfallsystem bewegt, und eine Rolle bis ca.

100 mm breiter als die, die für das Produkt im Prozess geeignet ist, steuern lässt.

Multifunktionalität und Vielseitigkeit: Es überrascht nicht nur die Multifunktionalität der Maschine, sondern auch die Möglichkeit frische Produkt, die nicht portioniert sind, zu verpacken, die in den ersten zehn Tagen ihres Lebens, einen vorhersagbaren Rückgang der physiologischen Eigenschaften erfahren.

Mit Hilfe der richtigen Mischung, dem Verschließen Flow-Pack der FP027 und der Aufnahme in die Kühlkette, wurde dem Rückgang um 70% entgegengewirkt.

Eine der ersten Käsesorten, an der diese Innovation erprobt wurde war der Rigatel del Castel, hergestellt mit Milch aus zwei Ställen in Valeggio

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the milk from the Valeggio sul Mincio stables, not far from Villafranca.

Versatility rhymes with diversity: the possibility to switch quickly from one type of cheese to the other, from cubes to entire wheels, wrapping up to 100 pieces a minute is definitely one of the most significant advantages of this machine, which allows it to operate in any country.

Any variety of cheese, gas mixtures concentrations and film can be processed effortlessly by FP027, even when they are different from those commonly used in Italy.

Tecno Pack main challenge regards foreign countries borders. Swiss and France for instance, will be served by our specialized assistance centres and by competent technicians, in order to provide the high quality assistance to foreign customers, as if they were based near Tecno Pack Italian headquarters.

sul Mincio, nur wenige Kilometer von Villafranca entfernt. Vielseitigkeit ist ein Synonym für Vielförmigkeit: Der schnelle Wechsel von einer Art von Käse zur anderen, von den Würfeln auf den ganzen Laib, mit einer Konfektionierung bis zu 100 Stück pro Minute ist sicherlich der Mehrwert dieser Maschine, eine Funktion, die es leicht macht, sie in allen Ländern zu verwenden. Die Käse, die Konzentrationen des Gasgemisches, die Folien, alle diese Elemente, auch wenn sie sich von den normalerweise in Italien verwendeten unterscheiden, lassen sich hervorragend mit der FP027 verarbeiten. Die Herausforderung, der sich Tecno Pack stellen will ist das Geschäft im Ausland. Die Schweiz und Frankreich, um nur zwei europäische Märkte zu nennen, werden von spezialisierten Zentren betreut und von kundigen Technikern unterstützt, um die gleiche Kontinuität des heimischen Service auch den ausländischen Unternehmen

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Shelf-life increase FP027 guarantees sealed joints, contributing this way to increase the product’s shelf life. This parameter is defined by the initial cheese microbial load, the film characteristics, the sanitization operations and by the gas mixtures and temperatures used in the modified atmosphere (MAP).

Taking into account these variables, many tests carried out by Qualità Leone revealed how cheese shelf life increased from 90 days up to 120 days when using FP027.

A concrete example of this result is the sardinian Pecorino seasoning, carried out by Qualità Leone.

Leone carried out the seasoning of over 7000 cheese wheels. The trick that allowed the product preservation for months was the FP027’s flow pack. 2.5 kg cheese wheels appeared fresh as if they were just wrapped – no weight decrease, after 3 months.

zu bieten, ganz so, als ob sie sich in nächster der Nähe des italienischen Unternehmenssitz von Tecno Pack befinden würden.

Erhöhte Haltbarkeit FP027 garantiert dichte Schweißungen, die die Haltbarkeit des Produkts erhöhen, ein Parameter, der durch den anfänglichen mikrobiellen Gehalt des Käses, die Art der Folie, durch die Sterilisierungsverfahren und durch die korrekten Mischungen und Temperaturen der verwendeten Gase für die Schutzatmosphäre (MAP) definiert wird.

Unter Berücksichtigung dieser Variablen hat sich in den vielen von Qualità Leone mit der FP027 durchgeführten Tests die Haltbarkeit von einigen Käsesorten von 90 Tage auf bis zu 120 Tage erhöht.

Ein konkretes Beispiel für dieses Ergebnis ist die Reifung des Pecorino Käse von Quality Leone.

Bei Qualità Leone werden ca. 7.000

Enjoy discovering all the possibilities offered by the FP027: with the right amount of experimentation, they will be endless.

Tecno Pack S.p.A. packaging experiences in various sectors allowed the company to build a wide know-how, which translates into wise advice to their customers. www.qualitaleone.it www.tecnopackspa.it

dieser Käselaibe gereift, der angewendete Kniff, um sicherzustellen, dass das Produkt auch noch nach Monaten perfekt ist, liegt in der FlowPack Verpackung mit der FP027.

Dabei handelt es sich um Laibe von 2,5 kg, die nach drei Monaten wie eben erst verpackt erscheinen, ohne dabei an Gewicht verloren zu haben.

Der Vorteil der FP027 lässt sich nach und nach entdecken: Durch Experimentieren mit der richtigen Dosis wird das Potential der Maschine fast endlos.

Die von Techno Pack S.p.A. in verschiedenen Branchen gemachten Erfahrungen im Rahmen der Verpackung haben es dem Unternehmen ermöglicht, ein umfangreiches Wissen zu erwerben, das durch die richtige Beratung dem Kunden zugutekommt. www.qualitaleone.it www.tecnopackspa.it

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AUTOMATIONCOMPONENTS

INDUSTRIAL ELECTRONICS

FLAT TUBULAR HEATERS BOOST EFFICIENCY FOR FRYER TECHNOLOGY

By Roly Juliano Watlow

An example of a flat tubular heater – the FIREBAR from Watlow

F

rom fryers to griddles to ovens, heat is an important component in most foodservice applications.

When it comes to the heat source for frying, not all heating elements are created equal.

Electric fryer heaters can be segmented into two broad categories - round tubular heaters, and flat tubular heaters. When first introduced, fryer heaters were round tubular.

But engineers found that a flat tubular design offered many benefits - the most important being that the shape lifts the oil into the cook zone

far better than round heaters. An innovation was born.

Flat Surface Geometry Because of its design and geometry, flat tubular heaters will heat viscous fluids from ambient temperature faster than round tubular elements with the same wattage and at a lower sheath temperature.

The benefit of this shape is the enhanced flow of liquid past the surface of the heating element. The round tubular has a much more erratic flow pattern (see graphic). Note the currents swirl around and trap

heat next to the sheath. This is due to the tubular’s round shape, which causes a wider and less efficient flow of liquid around the heater surface.

The flow pattern around the flat tubular heater is streamlined; the flat surface has less restriction on the liquid as it moves up and past the heater sides.

This efficient and faster flow pattern permits the liquid to move heat away from the sheath very quickly, resulting in the flat tubular heater’s lower operating sheath temperature (see graphic).

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AUTOMATIONCOMPONENTS

INDUSTRIAL ELECTRONICS

faster than the round heater. The end result – the flat tubular gets the heated liquid into the work zone faster than when using a round tubular.

The flat tubular heater has about a 50 percent greater surface area than a round tubular. This surface area design improvement is the key to lowering watt density for the same length heater or reducing the heater size while maintaining the same watt density.

Flat tubular heaters are ideal for fryer applications because their shape lifts the oil into the work zone better than round heaters.

Greater Buoyancy Force This natural convection phenomenon partially depends on the ratio of a buoyancy force to the viscous force of the fluid being heated. The buoyancy force or the flow of liquid up and across the heater surface is mainly determined by the length of the heater sides.

The side of a flat tubular heater is typically 1 in. (25 mm), compared to the 0.43 in. (10.9 mm) or less dimension of a round tubular element. The flat tubular heater’s smaller edge and longer side creates a buoyancy force up to ten times greater than a round tubular heater depending on the material being heated.

Faster Heat Up Flat surface technology provides faster heat up and recovery times than round tubular heaters. Their unique shape minimizes coking and oil degradation, and enhances the flow of the oil past the element’s surface, helping to pull heat away from the heater sheath. Compacted magnesium oxide (MgO) insulation transfers heat away from resistance wire to sheath material and media more efficiently, shortening heat-up time.

In addition, the heater lasts longer because it runs at a significantly lower sheath temperature than an equal watt density round tubular.

This also prolongs the life of the oil which shortens and reduces costs from frequent changing.

Smaller Dimension Normal to Flow This feature refers to the width dimension of the heater that the liquid flows around. Typically, a narrower dimension will give a smoother and faster liquid flow. For example, the round tubular’s wide dimension, nearly a half-inch, inhibits the flow of liquid. It causes currents which disrupt the flow and the flow rate is somewhat slower.

If coking is a problem, it is an indication that the sheath temperature is too hot and is burning the oil. A flat tubular heater will provide a lower sheath temperature than a round tubular element, without reducing wattage or watt density. Coking is also reduced by the wiping action that occurs as the heated liquid flows past the heaters surface. The result is less liquid degradation and longer liquid life.

The flat tubular heater, on the other hand, has a much thinner dimension 0.235 in. (5.97 mm), which reduces the drag forces on the liquid flowing past the heater. This allows the liquid to move past the flat heater

Watlow’s flat tubular heater, called FIREBAR®, has long been a standard in the foodservice industry. An independent study that adhered to the American Society for Testing and Materials (ASTM) standards, called 87

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AUTOMATIONCOMPONENTS

“Prototype Element Performance Test,” revealed that the FIREBAR flat heating element was the first to consistently return the oil to the 171°C (340°F) reload temperature. FIREBAR also maintained the highest average cook zone temperature of the heating elements tested, recorded the fastest pre-heat time and offered one of the lowest pre-heat energy consumption levels ever tested.

During the performance comparison test of the FIREBAR heater versus an equivalent kW round tubular heater, per ASTMs test method F1361-7, the FIREBAR heater’s fast recovery allowed cooking of six heavy loads of french fries versus five heavy loads of an equivalent tubular or a 20 percent capacity improvement (see below).

Reduced Watt Density Flat tubular heaters can be operated at a higher watt density than

INDUSTRIAL ELECTRONICS

a round tubular heating element without increasing the sheath temperature.

Flat tubular heaters also allow more wattage into the application at the same watt density with a shorter heating element. Both types of heaters can have the same wattage, but the flat tubular will operate at a lower sheath temperature than the round tubular.

In tests conducted to demonstrate this phenomenon, both heater types had a watt density of 30 and were immersed in a light liquid shortening. The flat tubular element heated the oil faster from ambient temperature than the round tubular. At 149°C (300°F), the flat tubular element heated the oil to temperature in 11 minutes where as the round tubular took 18 minutes. Plus, the flat tubular heater’s average sheath temperature was 10°C (50°F) lower than the round tubular.

Customizable, Easy to Install FIREBAR can be wired 3-phase, making installation easier and cheaper while reducing the size of the heating assembly. FIREBAR heating elements can be formed into virtually any shape for an immersion application.

This flat tubular heater can be configured with a variety of wattage and voltage ratings, terminations, sheath materials and mounting options to satisfy the most demanding foodservice applications.

The FIREBAR is typically constructed with epoxy or silicone seals to combat moisture contamination from environmental kitchen conditions.

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AUTOMATIONCOMPONENTS

INDUSTRIAL ELECTRONICS

ELECTRONICALLYCONTROLLED GLUE PUMPS FOR LABELLING MACHINES

W

ith recorded sales of 10,000 pneumatic glue pumps, Timmer ranks among the world market leaders in this sector. The company focuses on the beverage and packaging industries. Being water-tight to IP66, the new generation of pumps can be jet-cleaned with water without a problem. The compressed air for the drive is now controlled by means of an electronic oscillating valve. This guarantees an improved level of process reliability. And thanks to the existing interfaces, the electronics allow the pump to be optimally integrated into existing control systems.

The sensing and setting facilities via NFC (Near Field Communication) are especially user- friendly with a smartphone and the Timmer app.

Operating data and service information are available through the app, and control parameters for the heating system can be readily adapted for the glue concerned.

The new pump generation also offers optimised dosing, especially for minimum quantity applications, allowing even mini labels to be reliably glued. All glue pumps do have, of course, the tried and proven, durable pneumatic drive.

The pumps are also still equipped with an electronic temperature control, which ensures a constant glue temperature. This can significantly reduce glue consumption. Each glue has its own optimum gluing temperature and even slight temperature fluctuations or deviations of just a

few Kelvin can result in much higher glue consumption.

A further advantage of the glue pump is the fast glue heat-up. This is achieved by a powerful 900 Watt heater integrated into the pump. This saves time when the glue bucket has to be changed or when the labelling process is started, for example. All the stated properties also apply to the new container version of the glue pump in equal measure.

Other key features of the new glue pump are extremely low air consumption, the usual high level of reliability and robustness and the stroke frequency that can be indicated in the display. The latter simplifies the rapid recovery of a selected operating point, after a clean for example. www.timmer.de

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AUTOMATIONCOMPONENTS

iNduSTrial ElECTrONiCS

ACM EnginEEring: eleCtriC Motors and generAtors high quAlity

A

CM Engineering, placed in Italy in Bardello (Varese), produces high quality synchronous permanent magnet motors and generators in the following merchandise categories: 1) 2) 3) 4) 5) 6)

Compact brushless servomotors Hollow shaft servomotors Direct drive servomotors Torque servomotors Axial shifting shaft servomotors Synchronous permanent magnet roller servomotors 7) Generators for wind turbines 8) Permanent magnet synchronous motors and generators for naval applications 9) Motors and generators for automotive

Testing Lab Storci Spa

Characteristics: In addition to standard production ACM Engineering is able to produce customized product on customer demand, in limited edition also.

The Company is ISO 9001-2000 and UL certified. ACM products could be used in the following fields: Industrial automation Machines tools Robotic and servocontrols

Hollow shaft motor

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AUTOMATIONCOMPONENTS

Textile machines Wood manufacturing machines Sewing machines Packaging machines Machines for glass processing Printing machines Flexographic machines Roller brushless servomotors for conveyor belts Machines for gold processing Machines for food industry and farming Machines for plastic processing Machines for marble processing Serigraphic machines Machines for sheet metal processing Generators for wind farms Motors for automotive applications Motors for naval applications.

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Torque servomotor

Brushless servomotor

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ACM ENGINE RING SPA 21020 BARDEL O (VA) - Via DonA. Camera, 25 - ITALY - Phone +39.03 2.73108 /731064 - Fax +39.03 2.730380 Website: ht p:/ w w.acmengine ring.it - Email: info@acmengine ring.it

Produces high quality synchronous permanent magnet motors and generators in the following merchandise categories: Compact brushless servomotors, Hollow shaft servomotors, Direct drive servomotors, Torque servomotors, Axial shifting shaft servomotors, Synchronous permanent magnet roller servomotors,Generators for wind turbines, Permanent magnet synchronous motors and generators for naval applications, Motors and generators for automotive DIRECT DRIVE TORQUE MOTOR

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HOLLOW SHAFT MOTOR

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ACM ENGINEERING SPA 21020 BARDELLO (VA) - Via Don A. Camera, 25 - ITALY - Phone +39.0332.731088/731064 - Fax +39.0332.730380 Website: http://www.acmengineering.it - Email: info@acmengineering.it

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AUTOMATIONCOMPONENTS

INDUSTRIAL ELECTRONICS

TECHNOLOGY OF THE FUTURE

Varvel SpA launches innovative products thanks to its R&D department in the forefront which enables to hit important goals

V

arvel SpA, well-established Bologna-based company specialized in designing speed reducers and variators with sixty years of history and tradition, keeps aiming at the future. The company has recently passed the second phase of Horizon 2020, an European programme securing the necessary funds for a new cutting edge “smart reducer” prototype that will be able to operate without lubricant.

The objective of this innovative project is the realization of a maintenance free worm gearbox in sizes 28, 40 and 50.

An ambitious project which lasts 24-30 months and totaling €1,200,000.

This European program is in fact the natural evolution of a hoped development process in which the company has demonstrated an unwavering commitment over the decades. Its success could really lead to a revolutionary product with a huge, positive impact on the community, in terms of efficiency, reduction of environmental impact, energy saving and safety. A similar challenge has not been undertaken yet by qualified competitors.

“We accepted the challenge - says Francesco Berselli, President of Varvel SpA - with an enthusiasm born out of the great work delivered by everyone in Varvel over the years and still today, after the celebration of our Sixtieth anniversary. However important it may be, this goal is a starting point towards Europe and the whole world, strengthening the internationalization process that sees us today in more than 60 countries in all five continents.”

“Our R&D has always been in the forefront - says Mauro Cominoli, Managing Director of Varvel SpA thanks to a constant exchange with universities, laboratories and national programmes.

This effort enabled us to achieve significant results whose outcome will

be evident only in the next years.”

The impact of a new “smart reducer” operating without lubricant would open new scenarios within the power transmission world and mechanics in general. It will bring high benefits in resource and machinery management, as well as the environmental impact reduction. Performances, reliability and product life-cycle will also benefit future scenarios that are already taking form in Varvel’s R&D. Constant improvement We can and must improve, especially when we need to combine global market’s requirements with increasingly performing products. That is why Varvel Spa has therefore decided to design a new range of bevel helical gearboxes in addition to the current series RO-RV, now called RO2.

The major novelty of this gearbox series is the reduction ratio with two gear stages. The new bevel/helical gearboxes includes four sizes: - RO02 - torque 120 Nm - max 25 mm. hollow shaft.

- RO12 - torque 200 Nm - max 30 mm. hollow shaft.

- RO22 - torque 330 Nm - max 35 mm. hollow shaft.

- RO32 - torque 550 Nm - max 40 mm. hollow shaft.

This first approach makes evident a significant feature of the new series: on average, torque capacity is higher by about 20% to 30% compared with that of key competitors on the market.

Another notable technical feature is the selection of reduction ratios: gear ratios are from 1/5.2 to 1/51.5 for a total of twenty ratios so as to fulfil the majority of speeds asked by the market.

A third technical feature is the monolithic structure of the gear housing: this is a key issue for this type of gearboxes, as usually the housing is the only connection to the machine frame.

“That’s an important decision deriving from the utter decision to go on investing in the future, thanks to new proposals and ever advancing technology as to meet the specific needs of different markets, maintaining an international perspective while meeting the specific needs of our customers,” says Francesco Berselli, President of Varvel SpA. Mauro Cominoli, General Manager of Varvel SpA, says “It’s a farsighted albeit very concrete corporate policy that grounds on the knowledge that a product must be sound in terms of

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AUTOMATIONCOMPONENTS

quality and reliability, and also able to provide an effective solution that meets the different requirements of different realities in the market.”

Certified ethics Varvel SpA obtained the certification for Health and Safety Management System according to the international standard BS OHSAS 18001 (British Standard Occupational Health and Safety Assessment Series). The new certification integrates the already awarded UNI EN ISO 9001 and UNI EN ISO 14001 for quality and environment regulation - switching to a management system designed to strengthen internal organisation. The decision to join the programme aimed not only to reduce ownership risk of incurring in fines or interdiction measures for legislation breaches but also to manage more carefully health and safety issues starting from the initial phases of initial investments and production technology. Some of the most important phases the certified system focuses on are danger recognition and risk evaluation, outsourcing management and plant access, chemical substances processing, personal protection devices, hazard, injury and emergency management, training and performance improvement.

Automation in Food & Beverage Varvel SpA ensures innovation and flexibility in the applications for the food industry. The manufacturing of

INDUSTRIAL ELECTRONICS

mechanical components for industrial processes requires significant flexibility in production. For this reason Varvel has stood out with regard to its production of gearboxes and variators for different small and medium-sized applications in various sectors.

In the Food & Beverage industry, Varvel, in collaboration with a few manufacturers of industrial machines for pasta production, has gained considerable experience in devising and making worm, in-line, parallel shaft and shaft-mounted gearboxes that are compatible with the movements of industrial mixers. Varvel’s R&D department designs the reducers internally, starting from the client specifications and using the state-of-the-art computing software for gear design. Generally speaking, the pasta making machine consists of two separated vats; base ingredients are poured in the first vat, and then mixed by an auger powered by worm speed reducers or for machines with a greater capacity, bevel/ helical gearboxes. The dough is then put in the second vat where the ingredients are finely mixed in order to produce the fresh pasta. In this phase, a second auger is used driven by worm speed reducers or bevel/helical gearboxes. The dough is then pushed through a press chamber where it is extruded through a drawplate for the continuous production of the fresh pasta. A blade tool, connected to a worm reducer regulating the cutting speed for long or short-type pasta siz-

es, then automatically cuts the dough.

Any of Varvel’s worm reducers or bevel/helical gearboxes can be used in the standard versions of this type of machinery. If required, special reducers can be made using FDA-approved (Food and Drug Administration) class H1 lubricants for the Food & Beverage industry that do not alter mechanical performance. Also, to further protect against the corrosive effect of cleaning agents used on the machines, another version of the reducer is available that is covered with a special type of paint that has been approved for use in the Food & Beverage industry. Regarding mills and animal feed equipment, it is becoming more and more important to perform a proper assessment of the atmospheres in which the machines operate since, as of 2003, the European Community classifies them as potentially explosive according to the ATEX Directive 94/9/CE. All machinery in such environments must be designed based on an adequate assessment of the risks of explosion. With regard to mechanical components, it may be sufficient to just use only suitable components that have been already classified by the ATEX Directive. In July 2003, Varvel was the first Italian gearbox manufacturer to submit its technical files to Notified Body number 0080: INERIS (French National Institute for Industrial Environment and Risks), for the certification of its products that are suitable for use in potentially explosive atmospheres.

The certification allows reducers to work in Group II (Surface Industries), Category II (Obligation of submitting technical files to the Notified Body), in explosive atmospheres with the presence of gas (G) or powder (D) in classified Zone 1 (2G) and Zone 21 (2D), the latter includes mills and animal feeding factories.

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exhibitions meetings

conferences

COUNT DOWN TO THE 18TH CIBUS INTERNATIONAL FOOD EXHIBITION

On the 9th of May in Parma, the world’s most famous Italian food fair will open its doors - All of the biggest Italian food companies will exhibit - New products from traditional as well as emerging sectors - The biggest buyers from all continents expected to attend

A

n unprecedented number of the largest Italian food companies have signed up for the 18th Cibus exhibition, a showcase uniting the traditional sectors and new trends within the food and beverage industry.

Cibus 2016, the international food exhibition brought to you by Fiere di Parma and Federalimentare, will run from 9th-12th May in Parma. All sectors of the food industry will be represented: fresh and cured meats, cheese and dairy products, both fresh and frozen prepared foods, pasta, preserves, condiments, confectionary and baked goods, readyprepared fresh salads, typical and regional produce and much more.

Vegetarian and vegan products will also have a big presence at the exhibition (we have created a sector signpost “VEG” for the stands in these categories), along with products that are organic, low fat, low salt, gluten-free etc.

Cibus as a platform that reflects the current market, with its demand for both innovation and authentic tradition. Our 6-month experience of exhibiting at Expo in the “Cibus è Italia” pavilion, welcoming hundreds of foreign buyers, is also an advantage”.

There are four arenas of interest for this year’s events and news: Special Sections, Conferences & Workshops, the Incoming programme and Events in the City. The special sections and latest products will be housed in Fiere di Parma’s pavilion 7, a reconstruction of the CIBUSèITALIA pavil-

“Cibus 2016 is confirmed as the best known and most important food fair in Italy and the world – says Elda Ghiretti, Cibus Brand Manager – So far, food companies are signing up in high numbers and with great enthusiasm. They recognise

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ion from EXPO, now also renovated with a new West entrance.

The special sections will feature a new Halal/Kosher area displaying Made in Italy products that are certified Halal and Kosher.

Seafood EXPO is another new area for our exhibitors from the seafood sector: visitors will not only discover their products, but also have the opportunity to interact and participate in related educational events within the specific area workshop.

The 18th fair will also shine a light on retail, hosting a conference on distributer brand and its role in developing Italian exports. The theme of retail will be further explored in a workshop area within pavilion 7, which will host afternoon sessions on analysing product shelving in foreign stores and how Made in Italy products are presented in their main target markets.

The Incoming programme for international buyers and importers, organised in collaboration with ICE/Italian Trade Commission, always plays a key role in the Cibus strategy. This year, it is boosted by an investment of 2 million euro, allocated as part of the move to promote and sustain Italian food and agriculture using the distinctive “The

conferences

Extraordinary Italian Taste” hallmark.

A supplementary structured programme is laid on for Incoming guests to the exhibition, including a retail tour, gala dinner, and post-show tour of some local food production establishments.

The Incoming events are reinforced by a busy international roadshow schedule, bringing the Cibus team into contact with San Francisco sector professionals in January at the Winter Fancy Food Show, followed by the Dubai Gulfood show in February and the Tokyo Foodex show in March.

International Italian cookery school ALMA have also confirmed their attendance, bringing with them the Alma Caseus award for producers and professionals in the dairy sector, as well as the MicroMalto stand in collaboration with Birra Nostra, which will showcase the best of Italy’s artisan beers.

Ways to develop the out-of-home dining industry segment will be explored in a conference on the trends occurring within organised, collective and commercial market supply. The event will involve managers of out-of-home chains as well as the NPD group, retail leaders in providing data on situation and behaviour analysis as well as consumer trends in out-ofhome dining.

Staying with conferences, the Università degli Studi di Parma and Nielsen’s event on promotional leverage in col-

laboration with Fiere di Parma, returns to Cibus this year. The conference will focus on the latest sales promotion trends and potential ways out of promotional price saturation for the industry and distribution.

Cibus 2016 welcomes the return of Federalimentare’s Ecotrophelia award for innovation and sustainability in food products, aimed at graduates from Italian universities heading for the food industry. Federalimentare will also be presenting a series of seminars on research, innovation and development programmes, as well as a school and company Workshop.

Fuori Salone will also be back for Cibus 2016, offering an expanded program of events for Parma’s streets and squares, with “CIBUS IN FABULA”, fresh from EXPO, transforming the evocative San Tiburzio church with an installation of GENERATIVE ART from Felice Limosani – “IL PIATTO DEL GIORNO” – and staging a display at the Ospedale Vecchio in central Parma.Furthermore, “I Love Italian Food” has confirmed its participation, promoting Made in Italy food and agricultural production within its own network of international food bloggers, involving them directly and inviting them to follow the latest news and developments on this year’s exhibition. www.cibus.it

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conferences

DDTE aims to induce the development of the beverage sector in the arab world

T

he beverage industry in the Gulf and the Middle East and North Africa region has been witnessing a remarkable growth and development in the past years. This is due to the constant increase in local demand, in addition to the increase in the population growth rate in the region.

The beverage industry is such a vast one that spans out to include all liquid diets, juices, milk, soft drinks, mineral water, ice tea, and the new energy drinks. The industrial indicators for the non-alcoholic beverages and liquid diets sectors show an ongoing increase in the volume of that sector globally, and that the UAE has a significant share of this sector as well.

According to a new market report by Euromonitor International, a Londonbased market intelligence firm, the soft drinks market size in the Middle East & Africa is expected to cross 81.4 Billion litres in 2016, of which, 1.9 billion in the UAE market. As for the bottled water sector, Euromonitor expects the Middle East and Africa region’s market size to reach 50.5 Billion litres in 2016, of which, the UAE’s market size will reach 1.2 Billion litres. Finally, the Carbonates sector market size in the Middle East and Africa region will hover around 23.2 billion litres in 2016, of which 327 million litres will be consumed in the UAE market.

In line with the developments witnessed in the beverage industry, Dubai will host the Dubai Drink Technology Expo and Arab Asian Beverage Alliance in May 2016 providing the best platform for suppliers and

manufacturers to broaden their reach and enter the Middle East, Africa, Mediterranean and Asia Markets.

Dubai Drink Technology Expo features every year the latest updates in the beverage industry in addition to the advancements in the drink processing and packaging systems, light machinery, equipment used in the process of manufacturing, treatment, filling, supply, packaging, transport, preservation and distribution of beverages.

Commenting on the coming edition of Dubai Drink Technology Expo (DDTE), Eng. Anas Al Madani, Executive Vice President and CEO of Index Holding – the organizers of DDTE - said: “Dubai Drink Technology Expo comes to confirm the important and vital role of the beverage industry in Dubai and the region. DDTE aims to induce the development of the beverage sector in the Arab world. I call upon all the representatives and agents of the local beverage industry, investors and

all interested parties to participate in DDTE to find out about the latest developments in this sector, and to engage in successful partnerships with international counterparts. We will work close with our exhibitors to increase the quality of their products and services, which will eventually increase their sales and market share of the beverage market, both locally and globally.”

Dubai Drink Technology Expo is considered the premier specialised event in the MENA region for the beverage industry. It is a unique platform for beverage companies to present their latest technologies and system solutions for the entire production chain of Carbonated, Fruit Juices, Bottled Water, Energy and Wellness Drinks, Milk and Dairy Products, Functional Drinks RTD (Ready to Drink), and Tea and Coffee. www.drinkexpo.ae

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Asia’s #1 Natural Products Expo Entering its third year, Natural & Organic Products Asia (NOPA) maintains its position as the largest annual sourcing platform for all things natural and organic in Asia-Pacific. NOPA 2015 gathered over an astounding 200 exhibitors and 6,211 quality buyers. With the spectacular results, NOPA 2016 is ready to take another 30% expansion. NOPA is definitely the most effective platform to expand your business in the fastest growing market in Asia!

Expo Highlights

Natural Food Kitchen

Networking Events

Natural Business Forum

Natural & Organic Awards Asia

Exhibition and Sponsorship Enquiries:

Exclusive Italian Agent:

Ms. Mei Chang

Mr. Nicolò Costanzo

Tel: +852 3958 0557 Email: mei@naturalproducts.com.hk

Tel: +39 3454 0499 79 Email: info@italianfairservice.com

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New Product Showcase

www.NaturalProducts.com.hk Organised by

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exhibitions meetings

conferences

DRINKTEC 2017: FOCUS ON WATER AND ENERGY MANAGEMENT

W

ater is the most important basic ingredient for the brewing and beverages industry. But that´s just part of the story. In the production processes, water fulfills many other functions-either as process water, an energy carrier or in cleaning operations. Water demand and water consumption is therefore correspondingly high.

For this reason in the production of beverages and liquid food the emphasis is more and more on a holistic consideration of the way resources are consumed. Economic factors, but also image concerns, in relation to sustainable production, play an important role.

Next year, drinktec, the “World´s Leading Trade Fair for the Beverage and Liquid Food Industry” will be highlighting the whole theme of water and energy management.

The approximately 1600 exhibitors from all over the world will be presenting sustainable solutions in this field.

For the manufacturers of bottling and packaging machinery, too, economical use of energy and resources is becoming an ever more powerful commercial argument, important not only as regards a company´s own internal processes, but also in terms of its external image, i.e. towards its customers.

Themes such as reduced water consumption, the use of process heat, closed-loop production processes, water quality and the use of efficient components are all exercising minds in the industry. Continuing to increase output while reducing consumption of resources—that is a goal for the future.

Solutions for efficient water and energy management will be presented by the exhibitors at drinktec 2017 right across all sections of the exhibition. In the drinktec Forum, too, this theme will play an important role. In the opinion of Richard Clemens, Managing Director of the VDMA Food Processing and Packaging Machinery Association (Fachverband Nahrungsmittelmaschinen und Verpackungsmaschinen), efficient resource and energy management has not yet penetrated all corners of the beverages and food industry, neither in Germany, nor in the markets worldwide. “We would therefore like to turn the spotlight on the themes of water processing, recycling and disposal, and on the contribution of hygienic design towards reducing water consumption—and we will be doing this not least at our own booth at drinktec 2017. We

are going to put on a program specifically for the target group of energy managers in the beverage and food industry, in which they can gather information, learn about best-practice examples and engage in discussion with experts and colleagues from across the sector. Both for the exhibitors from this segment, and also for the trade-fair visitors, we are therefore delivering real added value.”

Residue-free water Just why the resource of water is attracting so much attention is explained by Dr. Karl Glas, of the Working Group on Water Technology at the Technical University of Munich. He identifies four reasons: “Firstly, every liter of water and every liter of wastewater costs—and those costs are rising. Secondly, the multinationals want to standardize production worldwide. And

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as part of that the water used has to meet very rigorous standards in terms of quality and technology.

The key word here is ‘water design’. Thirdly, how carefully a company uses resources has for some time been influencing consumer decisions on whether to buy or not, and it is very much a factor in authorization procedures for new and follow-on investment. And not least fourthly, because of water shortages or to protect deep water, brand new approaches have to be tried.”

At the same time, there are increasing calls for ever cleaner, i.e. residue-free, water for use in table water, for brewing, mixing or diluting. And residue-free means: no undesirable substances detected with modern analytical methods, regardless of the source of the water. This is an immense challenge in a time when even groundwater can contain traces of statins, painkillers, anti-inflammatory drugs, various analgesics, X-ray contrast media and hormones.

In terms of technology the demand for “residue-free” water is met today largely through the use of membrane processes such as ultra- or nano-filtration, and through reverse osmosis. In other applications, too, membrane processes are increasingly being used. Apart from wastewater processing and deaeration of water, this also includes ensuring the biological quality of water, as Dirk Scheu from Krones AG observes: “This is prompted by the problem of secondary products that can arise during chlorination and that during ozonization bromide changes

conferences

to bromate. The WHO has now reduced the limit value here to 0.01 mg/l, but many international companies are adopting much more rigorous standards. Ultrafiltration, with its log rate of 6, can gain ground here. The producers then either don´t have to sterilize any more or they only need to treat the headspace of the bottle with ozone. As a result the danger of bromate formation is correspondingly reduced, and that´s more sustainable. Because of the international orientation of drinktec, in the area of water hygiene in particular we are expecting very strong interest from the trade visitors.”

Resource recycling calls for optimization across all areas When it comes to water recycling, there are basically two ways: In the first the water is collected and sorted according to its pH content or degree of pollution, and then reused in similar applications. The second way is what´s known as the “end-of-pipe” solution. All the wastewater is collected in a central point and treated anaerobically.

The biogas this generates can be used to cover around 20 to 30 percent of the energy consumption of a brewery.

Also possible would be a downstream zero-liquid discharge stage which would enable around 95 percent of the volume of wastewater to be reused in production.

Theoretically even the water in the zero-liquid discharge stage could be treated to reach process water quality. However, there is an overriding problem here: The more frequently the water is recycled, the

more energy is needed. So one resource is saved while perhaps another is being consumed. In order to really get to grips with the issue of resource recycling, the approach has to encompass all areas; many cogs from the many different disciplines all have to fit smoothly together.

And that brings us neatly back to the core strength of drinktec: All the relevant areas in the production of beer, beverages and liquid food are covered at this single event, in a compact, professional and comprehensive way. Systems for water treatment can be found alongside concepts for the use of renewable energy in breweries.

And visitors can find out about a hot-filling process in which cooling energy is recycled for use in production.

Also on show are highly efficient systems for generating biogas, including membrane separation of the CO2 contained within the gas to produce bio natural gas, for use in standard burners and motors, or for feeding into the gas grid. In 2017 drinktec will again be highlighting the technology that makes sense today and tomorrow, and the many ways in which this technology keeps coming up with answers as to how to balance economics, the environment and entrepreneurial initiative.

For more information on drinktec please refer to www.drinktec.com and Facebook, Twitter and YouTube. Visit also our drinktec Blog.

Photos are available for download here.

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conferences

FRUIT ATTRACTION 2016 is expecting exhibitor numbers to grow by 20%

Seven months before the event, Fruit Attraction has already sold 13% more space than last year and is expecting a 20% increase by the time the show opens

T

he distribution channel from more than 100 countries will attend this business event to find suppliers and products.

There are still seven months to go before the 8th edition of Fruit Attraction begins. The event, which will be held from 5 to 7 October, has already sold 13% more space than last year, when it occupied a total of 33,046 square metres. The Organisers’ Committee, which is made up of IFEMA, FEPEX, representatives of the member Associations of this Federation, of distributors’ associations, retailers and markets, has confirmed that the figures are looking extremely healthy for 2016 edition. This will be most global edition ever, with an expected 1,200 exhibitor companies from 30 countries and 55,000 trade attendees from 100 countries.

After the first meeting to allocate spots in the six halls where Fruit Attraction will take place, the results show that there will be even more participants from all of Spain’s autonomous regions, particularly Andalusia, Murcia, Valencia and Navarre. From an international standpoint, there has also been a big leap in participation by companies based in France, Italy and Holland, as well as new additions such as Costa Rica and Egypt, confirming that Fruit Attraction is a key event for worldwide production, marketing and distribution. This year, the greatest

event for the fruit and vegetable sector will feature even more suppliers and the biggest-ever range of produce.

After the priority participation term and until a few days before the trade fair starts, companies opting exhibit at FRUIT ATTRACTION will be assigned the spaces available as any given time.

This means that firms will be able to benefit from the business scenario created by the Trade Fair, where for three days they will meet the main representatives of the national and international distribution channel.

In just seven editions, Fruit Attraction has become an essential business tool for the fruit and vegetable sector in a key month for interaction between supply and demand around the world.

This landmark trade fair for the world’s fruit and vegetable operator chain will be held in Halls 3, 4, 5, 6, 7 and 8 at

Feria de Madrid.

The Fresh Produce segment –fresh fruit and vegetables; fresh cut and catering products; nuts; chilled, frozen and dehydrated; processed fruits and vegetables; Organic Hub; flowers and live plants will account for 70% of the offer at Fruit Attraction, although there is also an important Auxiliary Industry Area, with services suppliers, seeds, solutions and equipment for harvest and post-harvest, transport and logistics, stock management and storage, equipment for points of sale, consultancy, finance and insurance. www.ifema.es

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Salone delle Tecnologie per l’Industria Alimentare

25-28 OTTOBRE 2016

PARMA - ITALIA www.cibustec.it

exhibitions meetings

conferences

IFFA 2016: The news abouT ingredienTs and addiTives in The manufacTure of meaT producTs

T

he IFFA is the No. 1 for the meat industry and has become the driver behind trends across the whole sector.

This also applies to the product segment of spices, ingredients and casings for which the IFFA is a trend barometer and so is a must for major names involved in producing ingredients that provide taste and functionality and also casings. It takes place in Frankfurt am Main from 7 to 12 May 2016.

In their own eyes the companies from this sector of ingredients and additives are not just supplying products; they also provide information, integrated solutions and knowledge. This puts trends in food and the nutritional ‘zeitgeist’ in the spotlight.

Healthy eating, convenience, traditional products minus enumbers

ling is also a current topic not just for traditional products, but also in the case of spices for grilling and for sauces. Monosodium glutamate has been all but eliminated in such recipes, in particular in the case of products manufactured on an industrial scale.

Today careful eaters tend to define themselves more by what they will not eat. These consumers have given rise to a market of ‘free-from’ products, such as lactose-free or glutenfree foods.

Meat substitute products These days meat consumption is a subject of discussion across a wide field of interests. While most consumers still believe in the saying that ‘meat is a slice of vitality’, it cannot be denied that vegetarian or vegan options have now assumed a position at the heart of society. Meat substitute products have come all the way from the niche market of organic products and health food shops to the shelves of food retailers and discount supermarkets.

With its product expertise in the manufacture and processing of meat and convenience products, the supplier industry has extended its range to include vegetarian product lines.

Clean Label has been trending big-time in the meat sector for many years. It gives expression to the demands made by consumers and the retail sector to have products that are as far as possible additive-free.

For food manufacturers it is not always easy to unite cost-effective processing with the desires and demands of the market. In response to this current clean-label trend industry suppliers have developed compounds that do not contain enumbers and assist with declaration requirements. These systems are stabilised using functional ingredients which do not need to be declared as additives. Clean label-

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On offer are high-value convenience solutions for vegetarian chili and bolognaise in addition to functional and taste-enhancing solutions for the manufacture of products similar to boiled sausage. In addition to existing hen-egg based products, other options are being trialled. Other possible options for the production of meat free products include seitan, high protein wheat fractions, soya proteins, other vegetable proteins and also tofu. At present these products do not meet the clean-label requirement. Mixtures of proteins of animal and vegetable origin are also proposed for the manufacture of vegetarian cold cuts. Ingredients that provide texture and structure are important for sliced foods. In addition their water binding properties should be as high as possible. Vegan products have been produced on the basis of pea protein.

Premium products Over the last few years a market for premium and gourmet products has arisen. Consumers are no longer just interested in the lowest price. So, the ‘saving is sexy’ mentality is on the wane and low-price stores have seen a corresponding decline in customer numbers.

This has been accompanied by a battle

conferences

for consumers with ever more discerning palates. It opens up markets for premium seasonings. The snack market is also divided into premium and discount products, with new and clever snack ideas being worthy of note. One idea is to offer complete recipes together with the appropriate seasoning, including sauces, functional additives and sprays. Contemporary snacks for ‘outof-home’ consumption or for take-away products are the result.

Salt reduction The use of salt in cooking is one of those topics, alongside calories, fat and sugar, that has been subject of public debate over many years. The World Health Organisation (WHO) recommends a maximum of five grams, while the German Nutrition Society (Deutsche Gesellschaft für Ernährung - DGE) sets the limit at six grams. In Germany men consume around 10 grams of salt per day and women 8.4 grams, while 20 – 30 percent of Germans are said to be ‘salt-sensitive’.

The supplier industry has been grappling with the issue of salt reduction and salt substitution over a number of years. This year’s IFFA will present ideas to significantly reduce the salt content of boiled sausage and cooked

ham without compromising on taste.

Furthermore, salt substitutes are not only used in the field of traditional meat products, but also in convenience food specialities such as in the production of soups and sauces.

The IFFA takes place in Frankfurt am Main from 7 to 12 May 2016 with halls 4.0 and 4.1 featuring the top names from home and abroad involved in all aspects of the product segment: ingredients, spices, additives and casings. They will include amongst others: Wiberg, Frutarom, Van Hees, Lay, Moguntia Gewürzwerke/Indasia, AVOWerke, Raps, Almi, Pacovia, Hagesüd and Fuchs. The signs are good for a successful IFFA 2016. Messe Frankfurt is anticipating around 960 exhibitors from 47 countries. Over 110,000 square metres of exhibition space, manufacturers will present innovative technologies, trends and future-oriented solutions for all stages in the meat processing chain: from slaughter and dismembering to processing, packaging and sales. Trade visitors are expected to number around 60,000 from 140 countries.

Full information is available at: www.iffa.com

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PROMOTIONAL PACKAGING AND MERCHANDISING

15 16 JUNE 2016

From Creation to Point of Sale!

Real experts to help your products become a promotional retail reality.

Pack&Gift is the only show that brings together key suppliers: packaging, promotional objects, POS, merchandising, printing‌ Your free access badge on www.packandgift.com

- This document is published by

PARIS-PORTE DE VERSAILLES HALL 5.2

east europe

meeting • events •

fairs

EXHIBITIONS

russia • china middle east • asia

congressi

семинары • asia • middle east • east europe SIGEP

23-27/01/2016 RIMINI International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery.

PROSWEET

SPS/IPC/ DRIVES/ITALIA 24-26/05/2016 PARMA Trade fair for manufacturers and suppliers in the industrial automation sector.

MACFRUT

31/01 - 03/02/2016 COLOGNE The international supplier fair for the confectionery industry.

14-16/09/2016 RIMINI International exhibition of machinery and equipment for the fruit and vegetable processing.

FRUITLOGISTICA

FACH PACK

03-05/02/2016 BERLIN International fair for fruit and vegetables.

EUROPAIN

05-09/02/2016 PARIS International show for the bakery and confectionery Industry.

CFIA

08-10/03/2016 RENNES The show of food industry suppliers.

IFFA

07-12/05/2016 FRANKFURT International trade fair for the meat processing industry.

27-29/09/2016 NUREMBERG Trade Fair for Packaging Solutions.

IBIE

08-11/10/2016 LAS VEGAS International fair for the bakery and confectionery industry.

SIMEI@China Brew-China Beverage 11-14/10/2016 SHANGHAI International exhibition for vine-growing,wine-producing and bottling industry.

IPA-SIAL

16-20/10/2016 PARIS International exhibition and conference on technologies for Food&Beverage and food products.

SAVE

19-20/10/2016 VERONA International exhibition for food processing.

SÜDBACK 2016

22-25/10/2016 STUTTGART International fair for the bakery and confectionery industry.

CIBUSTEC

25-28/10/2016 PARMA International exhibition and conference on instrumental and process analysis and laboratory technology.

PACK EXPO

06-09/11/2016 CHICAGO International packaging trade fair.

BRAU BEVIALE

08-10/11/2016 NUREMBERG Fair of raw materials, technologies, logistics for production of beer and soft drinks.

EMBALLAGE

14-17/11/2016 PARIS Exhibition about packaging technology.

VINITECH

29/11-01/12/2016 BORDEAUX International exhibition for vine growing, wine-producing and bottling industry.

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Exhibitions Fiere - exhibitions

Fiere - exhibitions

EXHIBITIONS

SIGEP - AB TECH

21-25/01/2017 RIMINI International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery.

ENOMAQ

INTERPACK

04-10/05/2017 DĂœSSELDORF Technology fair for packaging, packing, bakery, pastry.

11-15/09/2017 MUNICH International exhibition for vine-growing,wine-producing and bottling industry.

INTERSICOP

ANUGA

07-11/10/2017 COLOGNE International exhibition of food and beverages.

MIDDLE EAST GULFOOD

21-25/02/2016 DUBAI Annual food and hospitality international show.

DjAzAGRO

18-21/04/2016 ALGERS Meeting place for companies operating in the agro-food sector.

AGROFOOD NIGERIA

26-28/04/2016 LAGOS International trade show on agriculture, food, beverage& packaging technology and tood, beverages&hospitality.

DUBAI DRINK TECHNOLOGy EXPO

16-18/05/2016 DUBAI Exclusive exhibition and conference for the beverage industry in the Middle East and North Africa Region.

20-24/10/2017 MILAN Show for bakery and fresh pasta and pizza industry.

SIMEI@DRINKTEC

14-17/02/2017 SARAGOzzA Fair of wine and oil, for innovation and internationalization 19-22/02/2017 MADRID Bread baking, confectionery and related industries show.

HOST

IRAN FOOD BEV TEC

29/05-01/06/2016 TEHRAN International food, beverage & packaging technology trade fair.

EURASIA PACKAGING

02-05/11/2016 ISTANBUL Leading showcase for packaging machinery, production, processing, technology, printing, design and equipment.

GULFOOD MANUFACTURING

RUSSIAN UPAKOVKA UPAK ITALIA 26-29/01/2016 MOSCOW International packaging machinery exhibition.

MODERN BAKERy 14-17/03/2016 MOSCOW International trade fair for bakery equipment and food ingredients.

INPRODMASH

13-15/09/2016 MOSCOW International trade fair of food industry suppliers.

AGROPRODMASH

07-09/11/2016 DUBAI International exhibition on processing and packaging technology and Food&Beverage plants.

10-14/10/2016 MOSCOW International trade exhibition of machinery and equipment for agroindustrial industry.

WORLDFOOD

UPAKOVKAUPAK ITALIA

29-31/03/2017 UzBEKISTAN Food exhibition for suppliers, manufacturers, dealers and professionals.

24-27/01/2017 MOSCOW International packaging machinery exhibition.

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we’ve talked about.. we’ve talked about... companies

ADVERTISERS

contacts

Acm Engineering Spa 90-91 Via Don A. Camera, 25 21020 Bardello - Va - Italy

FAM NV 33 Neerveld 2 2550 Kontich - Belgium

Altech Srl 68 V.le A. De Gasperi, 72 20010 Bareggio - Mi - Italy

Fan Separator I Cover-29/31 Bernecker Strasse 5 D-95509 Marktschorgast Germany

Belt Technologies 47-48 3Rd Floor, Pennine House, Washington Ne371ly Tyne And Wear United Kingdom Bertuzzi Food Processing Srl 56-57 Corso Sempione, 212 Bis 21052 Busto Arsizio - Va Italy CESENA FIERA SPA III Cover Via Dismano, 3845 47522 Pievesestina Di Cesena - FC - Italy Chiaravalli Group Spa Socio Unico 60-61 Via Dante, 40 21040 Jerago con Orago - Va Italy Coligroup Spa - Colimatic I Cover-27-28 Viale del lavoro artigiano, 7/9 25032 Chiari - Bs Italy Dantech UK Ltd. I Cover-32 901 Merlin Park L40 8Jy Burscough Lancashire United Kingdom Detectronic A/S I Cover-17 Roejbaekvej 3 9640 Farsoe Denmark

Fiere Di Parma Spa 94-95-103 Viale delle Esposizioni, 393A 43126 Parma - Italy Gea Niro Soavi Mechanical Equipment Italia Spa 40-41 Via Mario da Erba Edoari, 29/A 43123 Parma - Italy

Industrie Fracchiolla Spa 3 S.P. per Valenzano Km. 1,200 70010 Adelfia Canneto - Ba Italy Insca Hq I Cover-36-37 16 Abdel Latif El Sofany Street, #1 Sidi Gaber El Sheikh, Alexandria - Egypt Ishida Europe Ag 20/23 Riedstrasse 1 Ch-6343 Rotkreuz Switzerland Italian Fair Service 97-98-101-106 Galleria San Babila 4/C 20122 Milano - Italy

General System Pack Srl Gsp 65/67 Via Lago di Albano, 82 36015 Schio - Vi Italy

Labelpack Trade Srl 72/75 Via Monte Cervino, 51/F 20861 Brugherio - Mb - Italy

Hiperbaric S.A. I Cover-38-39 Polígono Industrial Villalonquéjar. C/ Condado De Treviño, 6. 9001 Burgos - Spain

Linpac Packaging Srl 42-43 Via Monte Pastello, 40 37057 S. Giovanni Lupatoto Vr - Italy

Idice Sas 107 Bp 219 33 Cours De Verdun 01106 Oyonnax Cedex - France

Lycored SARL 7-50-51 Spitalstrasse 5 8200 Schaffhausen Switzerland

Ifema 102 Apdo De Correos 67.067 28080 Madrid - Spain Ifp Packaging Srl I Cover-76-77 Via Lago di Alleghe, 19 36015 Schio - Vi Italy

Eagle Iv Cov - 24/26 Siegfriedstr. 64 32756 Detmold Germany

Index Conferences & Exhibitions Org. Est. 96 Ibn Sina Medical Complex # 27, Block B, Office 203, Dubai Healthcare City 13636 Dubai U.A.E - United Arab Emirates

Eval Europe N.V. 1-11/12 Haven 1053 Nieuwe Weg 1 Bus10 2070 Zwijndrecht Belgium

Industrial Packaging Srl I Cover-34-35 Via Monti Urali, 20 42122 Reggio Emilia - Re Italy

Messe Frankfurt Service Gmbh 99-100-104-105 Ludwig-Erhard-Anlage 1 60327 Frankfurt Am Main Germany Mft Srl 58-59 Via Madonna Di Fatima, 35 84016 Pagani - Sa Italy Microline S.R.L. 78-79 Via Emilia, 33/C 40011 Anzola dell’Emilia - Bo Italy Mombrini Srl 13/16 Via Leonardo Da Vinci, 218 24043 Caravaggio - Bg Italy

Mosca GmbH 70 Gerd-Mosca-Strasse 1 D-69429 Waldbrunn - Germany Ndc Infrared Engineering Ltd I Cover -49 Bates Road - Maldon Cm9 5Fa Essex - United Kingdom Orved Spa 2-8/10 Via dell’Artigianato, 30 30024 Musile Di Piave - Ve - Italy Penta Srl 6 Via Uccellino, 75/77 44028 Poggio Renatico - Fe - Italy Pigo Srl 62/64 Via Pontaron, 30 36030 Caldogno - Vi - Italy Psg Dover II Cov-52/55 1815 S Meyers Rd 60181 Oakbrook Terrace - Illinois - Usa Rpc Superfos A/S 71 Spotorno Allé 8 2630 Taastrup - Denmark Tecno Pack Spa I Cover-80/84 Via Lago di Albano, 76 36015 Schio - Vi - Italy Timmer Gmbh 89 Dieselstraße 37 D-48485 Neuenkirchen - Germany Treif Maschinenbau I Cover-18-19 Sudstrasse 4 57641 Oberlahr - Germany Varvel Spa 92-93 Via 2 Agosto 1980, 9 40053 Loc. Crespellano Valsamoggia - Bo - Italy Verinox Srl I Cover-44/46 Via della Fricca, 37 38049 Vigolo Vattaro - Tn - Italy Watlow Italy Srl 85/88 V.le Italia, 52/54 20094 Corsico - Mi - Italy

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Meat Inspection

Complete Your Checklist with Eagle Product Inspection Eagle offers complete meat inspection solutions for red meat and poultry with our portfolio of advanced x-ray and fat analysis systems that integrate seamlessly into production lines. Our highly flexible approach to integration allows us to work with your preferred integrator or our dedicated integration partner. We can also install an x-ray system directly at the customer’s facility. Check off all your meat inspection needs with Eagle.

Visit our website for details and to register to win $25,000 at IFFA 2016. www.eaglepi.com/en/iffa-2016

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Hall 9.1, Stand A88