Innovator Magazine 2023

GREEN MACHINES

SUSTAINABILITY ISSUE

LOOKING BACK. PRESSING FORWARD. ALWAYS INNOVATING.

committed to INNOVATION

Industry-changing equipment and technology designed for results. We engineer and manufacture modern industrial processing, coating, seasoning, conveying, weighing, packaging, inspection and controls systems. Each piece of machinery or end-to-end system is designed with expertise, experience, and excellence.

Advancing process technology with creativity, passion, and unmatched expertise on a global scale.

WHO WE ARE

We are process and product technologists committed to advancing food, pharmaceutical, and other industries with science and imagination. Whether you measure success by flavour, efficiencies, improvement, or innovation, count on us to deliver results.

MISSION AND VALUES

Rising to the challenge, advancing processes, and helping to bring the best products to the world using science, technology, and creative thinking.

LEADERSHIP

Overcoming challenges and advancing operations is at the heart of what we do. We bring decades of knowledge, understanding, and experience across industries and borders to our client’s solutions that can’t be matched.

INTEGRITY

We listen carefully and do our best to exceed expectations in everything we do. We stand by our clients and are the first company they call when they need help.

PERFORMANCE

Our passion for excellence and exceeding expectations drives our creativity, engineering, and perseverance. We deliver quality, scale, and results to our clients and add success to each project to help them offer the best products possible.

R&D + TESTING

Heat and Control Technical Centres are the ideal place to develop new products and evaluate equipment performance without interrupting production schedules at your plant. Depending on equipment availability and location, demonstrations of coating, cooking, conveying, seasoning, weighing, packaging, and inspection machinery are available.

DESIGN, ENGINEERING + MANUFACTURE

Innovative design and engineering solutions produce equipment designed for maximum versatility and production efficiency. Skilled craftsmen, using state-of-the-art manufacturing tools, build rugged machinery to withstand the toughest production schedules and harshest working environments. Attention to detail results in the industry’s most reliable and longest working food manufacturing equipment.

INSTALLATION, COMMISSIONING + OPERATOR TRAINING

Complete installation services utilising a team of multi-disciplinary experts to install new or upgraded systems followed by line commissioning that ensures smooth integration and operation to required specification.

Classroom and on-site instruction that teaches plant personnel how to safely operate equipment and to maintain optimum production capacity.

POST SALES SERVICE + SPARE PARTS

Gain access to service across the world utilising a network of locally-based field service teams and spare parts.

Product Highlights

Elevate your product handling with the Lift and Tip Vertical Conveyor

Introducing the FastBack 4.0Beautifully Simple Flavour trends and seasonal campaignsOn-Machine Seasoning Solutions

ELEVATE YOUR PRODUCT HANDLING

The Lift & Tip Vertical Conveyor System is a compact and highly sanitary conveyor system that gently moves your products vertically to feed your weighing and packaging operation.

Customisable to fit your line from a manual infeed option to single or dual bucket continuous product conveying, the Lift & Tip is easy to clean with stainless steel construction and to changeover quickly because it does not require tools.

IDEAL APPLICATIONS

- Snack Food

- Pharmaceuticals

- Delicate Products

- Candy + Confectionery

- Pet Food

- Frozen + Breaded Poultry

Quick and easy cleaning and changeovers

Remove buckets for easy cleaning or swap out buckets for fast product changeovers without the need for any tools.

Efficient and gentle product transfer

Integrate with our FastBack® infeed conveyors for gentle product handling that does not damage product nor disturb coatings.

BEAUTIFULLY SIMPLE

INTRODUCING FASTBACK 4.0 BEAUTIFULLY SIMPLE

FastBack® 4.0 is our latest revolution of groundbreaking, horizontal motion conveying technology. This new solution for the horizontal motion conveying category is a culmination of more than 10 years of development and multiple international patents. Our new design makes high performance and results a priority — and is a clear response to our customer’s feedback.

FastBack 4.0 has a patented circular to linear motion design, which is ready to provide the ultimate performance and flexibility for food processors. A new circular to linear drive on 4.0 creates a rotational (circular) drive motion which produces a horizontal (linear) motion. The circular to linear drive efficiently converts rotational motion — into pure horizontal motion — while also supporting the vertical weight of the pan.

This unique, innovative design is able to gently handle product — so it is undamaged and its coatings undisturbed — while also delivering the industry’s highest travel rates and flow rate capacity. Improving sanitary conveying was a key design goal of 4.0, and it cleans easily, runs quietly and has 70% fewer moving parts. Low maintenance design is robust, with a higher capacity and no pinch points or moving arms to cover and protect, so your working environment can be safer and more streamlined.

With a goal of designing the perfect system, we have managed to expand on all the hallmark benefits the FastBack brand is famous for, and then some.

Near zero breakage and product damage, no loss of coatings or seasonings, greatly reduced sanitation and associated down time, quiet, smooth, and trouble-free operation proven with thousands of units for years of operation.

Even More Benefits

• Instant reversing capability

• No preventative maintenance and no lubrication

• No flexures, no linear bearings, no bushings

• The longest design life available

• High pressure washdown capability

• Fewer moving parts (by 70%)

• Easy maintenance – only two wrench sizes needed for all operations – 13mm and 17 mm

• Small footprint for both ease of installation and ease of sanitation

Ideal Applications

• Potato Chips

• Snack Foods

• Bakery Foods

• Frozen Fruits + Vegetables

• Candy + Confectionery

• Cereal

• Pet Food

• Meat + Poultry

• French Fries

• Meat Alternative Products

• Any Product which readily conveys on a FastBack

MIGHT SOUND CORNY BUT CONSUMERS CAN’T GET ENOUGH

Are you bringing your best corn products to market?

As a leading single-source supplier of corn processing systems — we’re ready to assist.

Corn-based snacks are more popular than ever. The once humble snack segment is now dominated by new flavours, shapes and seemingly endless variety. Whether it’s tortilla chips, corn chips, taco shells, tostadas, or tortillas — consumers can’t get enough — and corn snacks are one of the fastest growing segments in the food industry.

The many variations of finished corn products (and the complexity of corn preparation) mean different processes and equipment must be used for each line. But, industrial solutions for corn processing have come a long way. Modern equipment offers maximum productivity and optimised cleaning processes, and is built to last for decades.

CORN PRODUCTS PROCESSING

As a leading supplier of industrial corn processing equipment, we know what to do with corn. We’ve invested decades of research and development to advance the quality of food products, and our commitment to the food industry has revolutionised food production.

With our equipment — you can develop and maintain a unique, consistent flavour and texture for all your cooked corn products. Our long-term relationships with corn processors around the world, has helped us gain the insight needed to develop superior corn processing systems. From masa production to forming, toasting, conditioning, and frying capabilities, our systems can produce the finest corn and tortilla chips, taco shells, tostadas, and tortillas. And our cross-capacity solutions are versatile and efficient to help you bring your best corn products to market.

CORN PRODUCTS FRYER

The Corn Products Fryer has been specially designed for tortilla chips, corn chips, tostadas, taco shells and other formed corn products. It maintains frying consistency for tortilla chips, corn chips, and tostadas by using an externally-heated continuous oil circulation fryer, which achieves higher capacities, lower production costs, and superior product quality.

This fryer provides precise temperature control, low oil volume, and the most efficient continuous fines removal produces rapid oil turnover rates which in turn allows you to produce the freshest corn products possible, with a longer shelf life. Precise frying control allows you to finetune the continuous oil circulation between the fryer, filter and heat exchanger when product load changes to maintain complete control of product quality.

Standard fryers for up to 3,000 lbs/hr (1,361 kg/hr) of finished corn chips, and 4,500 lbs/hr (2,041 kg/hr) of finished tortilla chips can be configured and these systems are built for decades of reliable operation.

From start-ups to high-volume operations, our corn processing systems can be custom designed to meet your unique production needs.

Tortilla Chip Production Solution: Start with dry corn and manage every step of the way including the cook, simmer, and soak process followed by our complete solution, start-to-finish, to make all shapes of tortilla chips.

airfry calling!

Responding to trends: Are your customers interested in healthier and more nutritious versions of your products?

Air fried food is trending. Recent times have seen the bench-top air fryer gain almost cult status for its ability to help consumers produce similar results to deep-fried food — with little to no oil — at home. During the pandemic, sales of the appliance rose sharply as many consumers became increasingly health conscious and found comfort in being able to cook their favourite frozen foods at home.

Today, social media pages dedicated purely to air fried food recipes have hundreds-of-thousands of followers and continue to grow. Heat and Control has worked closely with the food industry to develop an innovative system that can help you respond to consumer demand for healthier versions — of your most popular lines.

The AirFry® System is ready to help you bring your best products to market and help you take advantage of the growing air fried foods segment. AirFry creates air fried/oven fried products — with a taste, texture, and appearance that is just like fried foods — without using traditional (submersion) frying methods.

Savvy brands are exploring new recipes for traditional favourites — with lower oil content.

5 Reasons Processors Love AirFry

1. Healthier versions of traditional favourites

Provides continuous means to produce a “fried-like” product by applying a controlled volume of topical oil, followed by pressurised high velocity cooking atmosphere from an impingement oven.

Explore new recipes for:

• Breaded products: non-free-flowing (flour), free-flowing (crumb), Japanese crumb

• Chicken breasts, strips, nuggets, and other boneless chicken pieces

• Breaded seafood, such as popcorn shrimp

• Breaded vegetables, such as onion rings

• Breaded cheese sticks

• Non-breaded products, such as baked taquitos and egg rolls

2. Superior taste, texture and appearance

Creates a range of air fried products with similar taste, texture, and appearance to fried food ¬ without traditional (submersion) methods.

3. Respond to trends!

Residential air fryers have paved the way for commercial applications that cook deep-fried food in healthier ways. Adding an AirFry system to your operation is a savvy way to expand/diversify your product range and give your customers the healthier and more nutritious products they want.

4. Minimal investment

Retrofitting AirFry with an existing impingement oven is simple and requires minimal investment. It works with standard batter and breading application systems and is sized to meet your production requirements.

5. Innovative oil management

Interested in managing rising costs of oil and reliability of its supply? AirFry uses highly accurate Spray Dynamics® oil application equipment to provide complete and uniform coverage to your products — keeping oil use to an absolute minimum.

1990’s

Deep fried food is wildly popular for its crisp and crunch texture. Electric deep fryers make their way into households

EVOLUTION OF THE HEALTHY FRIED FOOD

2010

Europe introduces first benchtop air fryer

2016

Oprah’s praise of air fryers leads to huge boost in sales

2020’s

Air fryers explode in popularity during pandemic lockdowns

2022

Heat and Control develops the AirFry System to help food manufacturers take advantage of growing air fried foods market

AirFry System by Heat and Control

We’ve worked closely with the industry to develop innovative ways to respond to consumer trends that demand low oil content.

Doug Kozenski, Processing Industry Manager, Heat and Control

“

Flavour Trends and Seasonal Campaigns - Are You Ready to Respond?

Consumer demand for new and different flavours is rapid, and relentless. But how quickly can your operation respond? Onmachine seasoning (OMS) systems make it easy to adjust production efficiently, so you can respond quickly to trends and seasonal campaigns.

Looking for the best available seasoning solutions for your snacks operation? Our OMS solutions will give you all the tools you need — to perfectly season, salt, flavour, and coat all manner of products.

Industry’s Most Efficient and Uniform Coverage

Our OMS solutions are proven to achieve industry-leading accuracy and seasoning control. Our patented OMS application method achieves the industry’s most efficient and uniform coverage — and significant savings and flexibility — by applying seasoning to your snack products just before they enter the weigher.

FastBack Revolution Seasoning System

Our FastBack® Revolution® Seasoning System (RSS) incorporates multiple innovations in a complete system approach. It delivers consistent seasoning coverage with little seasoning waste — and the ability to produce consistent product – every item, every time.

RSS delivers superior seasoning performance by combining — our patented dynamic AccuFlavor™ Tumble Drum — the efficiency of the Modular Dust Collection System — and the advanced FastBack 260E-G3 into one compact, cost-efficient, standalone unit.

This innovative system is designed to overcome all the common seasoning challenges, at the weigher, so you can create better tasting products for your customers. Ideal applications include potato chips, snack foods, crackers, tortilla chips, nuts and trail mix.

INCREASED PROCESSING UP-TIME SUSTAINABILITY REDUCED WAREHOUSE SPACE

Keep your line running at optimal levels while a flavour change is made

Achieve maximum efficiency by using less energy, less space, and less raw material usage

OMS provides just-in-time production capability and reduces the need for warehouse space

PULSING with innovation

As the popularity of vegetarian and plant-based diets grows, consumers are falling in love with legumes. Legumes such as lentils, peas, chickpeas, beans, soybeans and peanuts are some of the best plant-based sources of protein available. The versatile legume is a popular base ingredient for many snack foods, including namkeen. Namkeen is a broad term for a range of salty snacks and encompasses products with whole legumes such as: green peas, chickpeas, peanuts, cashews, moong dal, lentils, and dough based extruded products.

The diversity of namkeen and its many ingredients presents a great opportunity for food processors. But the large number of ingredients, combinations and recipes for namkeen mean it can also be challenging to cook — without the right equipment.

After decades of working in the South Asian snacks market, we understand Namkeen. Our legume and extrusion processing solutions are specially designed to process the raw materials which make up this complex snack product.

HeatWave Snack Fryer

The HeatWave® Snack Fryer is a multi-purpose fryer which fries a variety of ingredients on the same line. It can fry nuts, pellets, namkeen and other snacks efficiently, while needing less system oil volume than a conventional fryer. HeatWave Snack Fryer innovates the traditional frying process by using curtains of clean filtered oil — to fry the snacks — instead of submersion.

As the oil enrobes the products, heat is transferred quickly and

uniformly and less oil is needed to perfectly fry the product. This system also operates with the lowest oil volume of any continuous fryer.

A rapid rate of oil turnover (using only the cleanest filtered oil) is able to produce snacks with the freshest flavour and a long shelf life. A variety of product conveyor and infeed configurations are available and HeatWave also has infeed options; which can handle extruded noodles, batter coated peanuts, boondi, and a variety of nuts, peas and lentils.

The precise temperature control of this fryer adjusts rapidly to changes in product load, which allows oil temperature to be adjusted, and maintains a uniform temperature along the entire length of the fryer. The unique flexibility of the HeatWave Snack Fryer allows you to create custom temperature profiles, to process a wide variety of snacks, with different product characteristics.

When processing whole legumes (green peas) for example most have a skin and can be prone to thermal shock which results in significant fines during normal immersion style frying.

HeatWave’s customisable temperature profile combined with the in-built clean filtered oil curtains assists to minimise fines, and aids fines removal as oil passes over the product and through the conveyor. This superior oil filtration produces fresh flavoured snacks with long shelf life. Ideal applications for the HeatWave Snack Fryer include nuts, namkeen, peas, batter coated snacks, extruded and noodle snacks and pellet snacks.

GREEN MACHINES

Future proof your factory for sustainability

What will your factory of the future look like? Sustainability is a key challenge for the food industry and processers globally are recognising their part in safeguarding our future. As the world’s population continues to grow, so does demand for food products. Global production of potatoes currently exceeds 359 million metric tonnes per year and the global demand for frozen potato is rising rapidly.

Greater volume of production is leading to increased pollution and waste levels, and many processors are now actively engaged in sustainability reporting. Global Reporting Standards (GRS) are helping processors assess (and define) their sustainability strategies, to better manage and understand their impact.

Sustainable Potato Processing is Possible

To achieve their sustainability goals, processors are investing significantly in equipment which helps — reduce fuel costs, energy waste, air pollution and water consumption — and meets the rigorous pollution control regulations of the worldwide agencies.

While modern processing equipment must address all the themes of sustainability — it must also improve efficiency and profitability — if it is to be adopted widely, in the future.

As interest in sustainable technologies grows, turnkey suppliers are helping processors plan their factories of the future, and are advising them on how to adopt, or upgrade existing equipment to process more responsibly.

Multiple technologies are currently available; which will reduce your fuel costs, energy waste, air pollution, and water consumption. Working with a turnkey supplier is a great way for a processer to access the expertise needed; to understand the new and emerging technologies for sustainable potato processing.

Create Positive Change with the Right Equipment

Our KleenHeat® Heat Exchanger is a great example of a pollution control solution, developed to combine the incineration of fryer exhaust pollutants with high-efficiency oil heating — to help processors meet emission control regulations.

This innovatively designed heat exchanger is a versatile oil heating, energy saving and pollution control solution — described as ‘Best Available Control Technology’ (BACT) by regulatory agencies worldwide. KleenHeat exceeds the thermal efficiency of ordinary heat exchangers (which don’t offer pollution control), and low oil volume promotes fast oil turnover which inhibits formation of free fatty acids.

KleenHeat offers processors high energy efficiency oil heating; with built in pollution control to remove oil, odours, and particulates from the fryer exhaust. The rapid and uniform heat transfer facilitated by this equipment will also allow your fryer to respond quicker to changes in product load which protects the quality of your oil, by maintaining a low, oil film temperature.

With KIeenHeat, there is no need to invest in additional fryer pollution control systems, and a variety of sizes are available which can be provided: ready-to-run, pre-piped and wired, and fully compliant with US, EC and Australian regulations.

Multiple Solutions to Process More Responsibly

In potato production, it’s no secret oil management can be expensive. Custom designed, oil management solutions can maximise oil quality — reduce oil pollution — and maximise energy savings, for sustainable and environmentally-safe operations.

Oil Sweep De-oiling System

This oil management solution is used by processors of French fries, potato wedges and potato co-products; to strip their fried products free of surface oil, prior to freezing and packing. Stripped oil is recovered through a bank of cyclones and returned to the fryer oil recovery system. Solid fines are separated, and reusable oil is transferred back into the frying system.

The typical oil pick-up on French fries is around 6-8 per cent. While much of this oil is contained within the fries themselves, this system has been designed to recover most of the free surface oil, which results in increased yields and healthier finished products. In addition, less product surface-oil improves the performance of the defrosting and cleaning cycles of the pre-cooler and freezer and helps reduce oil particles clogging cooling coils in the pre-cooler.

Processors will benefit from lower operational costs thanks to decreased downtime for maintenance, and energy savings (from greater cooling efficiency) and this is a great way to achieve your sustainability goals. The Oil Sweep® De-oiling System can be retrofitted into existing lines, and has low maintenance requirements.

In a recent installation, we delivered a complete French fry system which included the Oil Sweep De-oiling system, and a flexible batter coating system which featured a two-stage, multi-zone cooking feature with customisable cooking conditions, for coated and uncoated French fries.

The Oil Sweep system is now helping our customer achieve increased production capacities of 18,000 kg/hr (37,400 lbs/hr). This installation is a great example of how working with a single source equipment supplier can help you adopt or upgrade your equipment to help you process more responsibly.

Water Conservation

Did you know — the water used for your product or equipment cleaning can be recycled to provide you with further valuable benefits? We all know high levels of water usage can be costly. But, using equipment such as the Heat and Control Water Cleanup System (used with a slice washing system) can reduce your freshwater usage by up to 50% over other conventional slice washing systems.

Our water cleanup system is designed to clean and reuse wash water — to concentrate starch and fines for more efficient removal — and this reduces sewer loading and burden on the starch recovery system in your line.

Other equipment such as our Oil Mist Eliminator (used to remove oil mist from the fryer exhaust) can do so without water or high-horsepower fans and a heat recovery system recovers typically lost heat from the fryer exhaust stack. This can condense otherwise wasted steam; to make hot water for blanching, sanitising, or building heat, and adoption of innovative equipment such as this is already future-proofing factories for sustainability.

Integration of new and emerging sustainable technologies — can help your operation achieve greater production efficiency and reduce your environmental footprint. When sourcing equipment, make sure you look for solutions which incorporate innovative manufacturing designs; that will reduce your pollution and waste levels. Working with a turnkey supplier is the quickest and simplest way, and can also help you achieve a significant return on your investment.

As market circumstances drive up energy costs and raw material prices – efficient cooking techniques and innovative oil recovery systems are helping our customers manage their production during uncertain times.

Frying oil and oil wastage are key areas for optimisation and cost savings. As the skyrocketing cost of oil puts pressure on the profitability of potato processing; saving and preserving your oil becomes critical.

Did you know — optimising your oil management — with the right equipment — can gain a saving of over 10% on oil consumption?

Reduce oil wastage with Heat and Control’s Oil Sweep De-oiling System, for French fries and potato wedges.

Typical French Fries leave the fryer carrying around 8% oil by weight.

REPRESENTING AN OIL CONSUMPTION

While much of this oil is contained within the Fries themselves, we can recover much of the free surface oil.

Total oil recovery is approximately 1% of fryer throughput.  This represents an oil consumption saving of over 10%.

Oil Sweep De-oiling System

Our Oil Sweep De-oiling® system is custom designed for the French fry and potato products industry. We developed this innovative system as a solution that could help processors; increase the life of their oil and achieve significant cost savings through reduction of oil usage, and waste.

Typically, french fries leave the fryer carrying around 6% - 8% oil by weight. While much of this oil is contained within the fries themselves, our Oil Sweep technology can recover much of the

free surface oil, to achieve significant cost savings, increased yields, and a healthier product.

The Oil Sweep strips fried products such as french fries, potato wedges and potato co-products free of surface oil prior to the packaging and freezing process. Fryer oil is then recovered through a bank of cyclones and returned to the fryer oil recovery system — solid fines are removed — and reusable oil is transferred by a pump back into the frying system.

The Oil Sweep can remove and recover up to 200 kg/hr of fryer oil on a 20t line, and this increases production time thanks to a low build-up of fat in the pre-cooler stage. The total oil recovery is approximately one percent of fryer throughput, representing an oil consumption saving of over ten percent.

How it works

The Oil Sweep features an inline triple cyclone bank and lowpressure extraction ducting underneath a permeable chain conveyor. Product is first received from the fryer and then conveyed over a series of three suction plenums, where air is drawn downwards through the pack to strip the surface oil. The stripped oil is recovered through the bank of cyclones and then returned to the fryer oil recovery system — allowing the expensive frying oil to be reused in the production process.

Oil Sweep can be retrofitted into existing lines and has low maintenance requirements. Less product surface-oil improves performance of defrosting, and cleaning cycles of the pre-cooler and freezer. The system is easy to clean thanks to innovative spray balls which have the ability to connect to your existing cleaning and inspection units. The system also has an automated CIP system and hygienically designed ductwork; with hinges on the ends of the plenum which can be easily opened for cleaning purposes.

Easy to clean – there are spray balls within the Oil Sweep, which connect to the customer’s existing cleaning and inspection units.

ADDITIONAL BENEFITS OF USING THE OIL SWEEP?

- The Oil Sweep can be retrofitted into existing lines

- Ability to operate at high temperatures

- Low maintenance requirements

IDEAL APPLICATIONS

- French fries

- Potato wedges

- Potato co-products

MEET INDUSTRY’S READY MEAL SUPERSTARS

Relentless consumer demand for convenience and healthy meals is driving food processors to create healthier versions of traditional favourites. To create their new recipes, they’re using industry changing equipment and advanced processing methods — and it’s helping to achieve more yield, efficiency and safety than before.

Ready meals have come a long way and modern consumers are spoilt for choice. The tasteless TV dinner is a thing of the past and today’s options cater for almost every taste and nutritional consideration. High protein, gluten free, organic and plant-based options are all trending and there’s a growing demand for natural products with few (or no) additives.

As a single source supplier, Heat and Control has a complete range of industrial processing equipment which can help you keep up with consumer trends — respond to demand — and bring your best ready meals to market.

AirForce® Impingement Oven

A genuine impingement oven is the industry standard for processors of partially and fully cooked ready-to-eat meats. A true impingement oven uses high velocity airflow (above and below the belt) which is distributed evenly across the width of the belt, and along the length of the oven.

The AirForce Impingement Oven is proven to cook products faster and with more uniformity than other ovens. Meat, poultry, seafood, and baked products can be cooked precisely to specifications and each product is cooked equally, regardless of its location on the belt.

The reason this oven cooks dramatically faster than comparable ovens is due to the independent fans above and below the product which create the highest possible convective uniform airflow enveloping the product. This maximises heat transfer to the product allowing for the fastest possible cook times. This unique process preserves flavour and moisture and produces higher finished yields.

This industry workhorse has many ideal applications including meat, poultry, seafood, prepared foods, breaded/battered foods, baked foods, plant-based products and even pet food.

Lower Oil Content Food Products

The popularity of air fried food continues to grow, and many brands are taking advantage of new product opportunities in the market.

The AirFry System pairs the Airforce Impingement Oven with highly accurate Spray Dynamics® oil application equipment to create a high performance, industrial linear air frying system. The system produces a “fried-like” product using controlled application of topical oil, followed by the uniform flow of pressurised, high velocity cooking atmosphere from an impingement oven.

A variety of products can be processed which achieve taste, texture, and appearance that is similar to foods fried using traditional (submersion) frying methods. The equipment can be sized to meet desired production requirements and works with standard batter and breading application systems and ovens, or retrofit existing ovens.

Ideal Applications

• Breaded products: non-free-flowing (flour), free-flowing (crumb), Japanese crumb

• Chicken breasts, strips, nuggets, and other boneless chicken pieces

• Breaded seafood, such as popcorn shrimp

• Breaded vegetables, such as onion rings

• Breaded cheese sticks

• Non-breaded products, such as baked taquitos and egg rolls

Breading and Coating

The best equipment for batter and breading applications creates better products by being able to uniformly apply batters, marinades, breading, and flake coatings. Batter and breading solutions from Heat and Control create better tasting products with a tried-and-true method — that provides total coverage to all surfaces and cavities — and handles a variety of coatings and product types.

The SureCoat® Batter Applicator is a tough one-for-all coating applicator. This applicator uniformly applies batters and marinades to all surfaces of formed and natural products. All surfaces and cavities are thoroughly coated, including underneath the product. This equipment is built for easy cleaning and reliable operation so production can run without delays and it’s available in submerger, curtain-fall, and under-pumping models. Ideal applications include poultry, seafood, meat, vegetables, French fries, prepared foods and meat alternative products.

With over 121 million gluten-free consumers in the world, processors are investing heavily in equipment to help them produce (or expand) ready meal ranges and include gluten-free versions of traditional favourites. The biggest trend in breadings right now is gluten-free, and clean label.

Working with an experienced food industry supplier is the best way to create your new recipe — to ensure quality — and make sure the new recipe achieves the same crispiness and flavour development, as traditional breadings.

The SureCoat® Breading Applicator provides ultimate coverage for all product surfaces and is the industry’s hardest working applicator. It achieves the fastest changeover and cleaning times available and is perfect for products like meat, poultry, seafood, vegetables, prepared foods and plant-based products.

SureCoat Breading applicators have a unique design that allows them to uniformly apply flour or batter pre-dust, granular, and non free-flowing breadings — and even delicate Japanese-crumb or flake coatings. Breadings are quickly transferred using large diameter, adjustable-speed augers, and top and bottom coatings can be adjusted independently, which is how they achieve such superior coverage.

Breaded Products Fryer

Widespread restaurant shutdown during the pandemic has contributed to the huge increase in the demand for ready meals. Improved and updated recipes allowed many consumers to enjoy their fried food fix at home, and the undeniable convenience (and year-round availability) of these meals will see their popularity continue.

Clean, efficient, high-capacity frying is key to processing the highest quality breaded products for ready meals. The type of fryer used to cook these types of products has a dramatic impact on the quality of the finished product.

The Breaded Products Fryer provides clean, efficient and highcapacity frying for products such as chicken nuggets, bone-in chicken, meat patties, tempura shrimp, breast fillets, meatballs, egg rolls, coated vegetables and plant-based products.

The Breaded Products Fryer is an industry favourite for prepared foods because it significantly reduces system oil volume; by eliminating heating elements from the fryer pan. Every minute 100% of the system oil volume is circulating between the fryer, filter, and external heat exchanger — and this provides superior oil quality — which creates the highest quality product possible.

With this fryer, incoming oil and product velocities are carefully matched to preserve the product’s coatings and orientation, and gentle-flow oil inlets eliminate high velocity currents and maintain uniform oil flow and temperature, across the width of the pan. This innovative fryer uses just enough oil to cover the products, and its total system oil volume is 25-40% less — than comparable direct heated fryers — which allows for faster oil turnover and achieves a longer shelf life for the product.

SureCoat Breading Applicator

There’s no denying the industry is in a state of transformation. But there still are many reasons for us to remain positive and look forward to the future. Technology and automation give us the opportunity to address costs, and adoption (and integration) of the right equipment is helping us to achieve greater production efficiency and reduce our environmental footprint during this time.

STAYING COMPETITIVE+ SUSTAINABLE

Optimising water use during processing - water recovery

As the industry continues to deal with the flow on effects of the pandemic — global geopolitical conflict is causing economic instability and increased inflation for processors and consumers alike.

A soaring global population and demand for food continues to grow — while at the same time our industry struggles to adapt to climate change and mitigating the environmental impacts of processing — while still trying to remain profitable.

To ensure our future growth and sustainability — potato processors must continue finding innovative ways to remain competitive and manage the industry’s key sustainability challenges.

Managing the high cost of energy and increased commodity prices will be critical to maintaining profitability and a competitive edge in the industry.

Research and development is driving an evolution of energy efficient food processing equipment and multiple technologies are already available which reduce fuel costs, energy waste, air pollution, and water consumption.

Optimising water use during processing is an area which is critical for sustainability — and cost savings. This area is a key focal point of our research and development, and we’re committed to helping our customers understand the existing and emerging technology in these areas.

As a natural product, potatoes require a significant amount of water to process. Subsequently water use is a significant cost for potato processors and in some regions, sufficient water supply for processing can be a concern. The huge amount of water needed to peel, slice, destone and wash potatoes prior to processing contributes to significant water consumption, organic waste, and wastewater volumes globally.

But sustainable improvements which benefit the environment, and your bottom line are possible — through water recovery.

Processing areas of cleaning, starch management, and in some cases blanching, consume significant amounts of water. A potato chip processing line may use around 20 to 50 m3/hr of water and the corresponding amount of wastewater this generates must be disposed of and often after treatment of some kind.

French fry processes consume large amounts of water for washing, blanching, pumping and cutting of potatoes. Optimisation of water use in our industry is a key environmental performance indicator and is based on water use ratio.

For example, European potato processors use on average 3-8 litres of (fresh) water per kg of finished potato product. This ratio varies based on the type of final potato product, packaging material used, processing requirements for specific products, efficiency of the operation and water volume reused for processing after purification.

Members of the European Potato Processors Association (EUPPA) are currently leading the industry with their serious efforts to significantly reduce direct water use. All of their members are harnessing technology to conserve and reuse water by re-using and recycling water (to some extent) in their own processing facilities where possible.

Water recovery is an excellent solution for processors globally, and particularly for those in areas of the world where water supply is a problem. However even where water is plentiful — it can be expensive to buy and dispose of, so there are always benefits to reducing water use.

Water for processing is typically recycled and reused to wash soil from incoming lots of raw potatoes, while complying with legal requirements. Re-using and recycling water does not impact any food safety and product quality and complies with all applicable regulations.

Our approach to water reduction focuses on two primary methods:

• Clean-up and re-use (including cascading)

• Recovering water from potatoes

Water clean-up and re-use

Water minimisation begins with the selection of the appropriate equipment for each stage of the process. This should include some dry dirt removal before a Submerged Barrel Washer, which is an efficient final wash for raw potatoes.

Our Batch Peelers (BP) are designed to stay clean, with minimum water sprays during operation.

Intelligent features such as a waste collection chute, is easily rinsed periodically by built-in sprays, rather than a flood of water.

Our Potato Slice Washing System uses two stages to manage the removal of free starch (from the sliced product) while maintaining a clean fryer which can run longer between boil-outs. The first stage (flume - PSPW) accepts the product from the slicers and removes the bulk of free starch and debris.

The second stage (Speed-Washer - PSSW) provides a rinse with the cleanest water to ensure the product does not carry starch and debris into the fryer.

We then reduce the fresh water use of each of these already efficient machines — even further by providing a Water Clean-Up Systems (WCS) to remove starch and dirt from the circulating water in the equipment. With this system, less fresh water is needed to dilute the wash water which saves fresh and waste water volumes. Some fresh water (or highly treated waste water) is still needed to turn over the water in the system — for microbial control — and to make up for carry-over on the product.

As the product gets cleaner (as it progresses towards the fryer) we are able to cascade the water back from the “cleaner” equipment to the upstream processes. Noting that it is common to use the overflow from the Speed Washer (PSSW) to help turn over the water in the flume (PSPW).

We can go further and use the overflow from the PSSW and PSPW in the peelers, as long as we clean the water up with WCS to reduce the amount of starch present in the water. With some more clean-up, we’re also able to use the same water in the Submerged Barrel Washer (SBW).

Using this strategy of “clean-up and cascade” allows us to reduce the overall water use on a large PC line from 50 m3/hr down to 5-10m3/hr, up to 90% reduction! Figures

FRYER STACK EXHAUST 7000KG/HR STEAM

POTATO SLICE IN 9000KG/HR

VEGETABLE OIL IN 1000KG/HR

COOKED CRISPS OUT 3000KG/HR

Recovering water from potatoes

Because potatoes are made up of 80% water; much of it is lost during processing. When one considers the composition of their potato products (potatoes 80% water) and fried potato chips (around 1.5% water) it becomes clear that a lot of water is coming into the factory within the product itself – but where does it go?

The water is evaporated in the fryer and dispersed out of the fryer exhaust stack. Recovering this water could provide the bulk of the water usage for a PC line. For example, a 3000 kg/hr potato chip line discharges 7m3/hr of water as steam from the fryer.

Most of the energy that goes into cooking potato chips is used to evaporate this water from the product, and the energy remains in the steam that is discharged to atmosphere. To recover the water from the steam, this energy must be removed which allows the steam to condense.

To recover the full amount of water almost 6000 kW needs to be removed or dissipated. In theory, this could be done with a cooling tower of the kind used in HVAC systems, however this is expensive equipment and does not contribute any benefit beyond the recovery of the water.

Since recovering or re-using energy is also a desirable goal, a great benefit can be obtained by recovering both the energy and water in a Stack Heat Recovery System (SHRS).

This technology is particularly useful in colder climates where the factory or associated buildings require heating during much of the year. The recovered energy (up to 4MW is practical) can largely or completely offset gas or electric heating in the complex. About 3m3/hr of water is also recovered as condensate from the SHRS.

Recovered condensate needs treatment before it can be re-used. Some of the contaminants are oil from the fryer, phosphates from the potato and chlorine from the wash water.

Positive results from these technologies have gained the attention of potato processors globally and will continue to do so in the future. Working with a turnkey supplier is the quickest and easiest way to access the industry expertise and process knowledge required — to understand these technologies — and what gains might be achieved for your organisation specifically.

Managing Production in Uncertain Times

Pulsed Electric Field (PEF) is an emerging technology which offers significant processing benefits to potato processors. In addition to optimising production and creating a higher standard of products; PEF equipment can also help processors manage productions most expensive resources, such as raw potatoes, oil and water.

Limited worldwide resources and unprecedented global turmoil calls for a balanced approach to raw material, water, energy and nutritional content. PEF technology helps achieve industry critical goals such as enhanced food quality, decreased water usage, reduced emissions, increased energy efficiency, and the ability to utilise by-products from waste food.

French fries, potato chips, formed potato products, and root vegetables all benefit from treatment with PEF equipment which reduces processing costs, and facilitates higher product quality, increased process yields and reduced operating costs. A complementary reduction in acrylamide should not be overlooked and demand for this technology is now expanding from French fry processing into potato chip and snack foods.

Food processing innovation and trends in food science are driving factors behind the development of sustainable food processing techniques such as PEF and the global food industry ‘pulsed electric field systems’ market is poised to expand.

But as potato processors continue to suffer the various flow on effects of the pandemic; the costs of energy and raw ingredients are rising. A shortage of sunflower oil — affecting the entire food industry — has seen an estimated 5 million tons (or more) of sunflower oil removed from the world market. Sunflower oil is a key ingredient in just about everything, from baked treats and savoury snacks, to sauces, spreads and even baby food.

As the most commonly used oil for processing potatoes into French fries and potato chips — it’s a heavy blow for the industry — and many processors are being forced to switch, blend oils, and make changes to their production process.

Processors must find ways to optimise their processes — to save and preserve valuable (and expensive) resources. Utilising an industry expert with decades of food industry experience opens the door to a wealth of knowledge and understanding and experience in overcoming challenges like this — and can help you advance your operation in times of turmoil.

Working with a single source supplier provides access to all the innovative technologies, such as PEF, which are now on the market. Multiple technologies are available which will reduce fuel costs, energy waste, air pollution, and water consumption in your operation. Working with an industry expert can help you understand the new and emerging technologies, and how they might work in your unique application.

Frying oil and reliability of supply

There is simply no way to predict how long the shortage of sunflower oil will persist. Times like these call for innovative processing techniques and equipment which will help you maintain your profitability. Processing equipment which incorporates PEF technology provides significant savings on oil and is a great investment to help you manage one of production’s most expensive resources.

Application of PEF makes the cut surface of the potato smoother, which reduces oil pick up and means there’s less oil content in the final product. Depending on the raw potato type and quality, a 3% to 7% reduction in oil can be achieved. Less free starch present on the surface of the chip also contributes to less starch in the fryer which can typically cause oil to degrade faster.

The PEF process also makes potato tissue softer; the result is a smoother surface on the cut chip which ensures a higher starch content is retained (in the outer layers of the chip) rather than free on the surface. This means the product absorbs less oil during cooking — and translates to a significant reduction in oil expenditure over time.

E-FLO Electroporation System

Extensive research and development went into Heat and Control’s own PEF solution —patent protected E-FLO® Electroporation system. This innovative system sets the standard for French fry and potato chip production, and is the only solution on the market capable of also delivering acrylamide reduction.

“

E-FLO was originally developed as a solution to reduce acrylamide formation during frying — without making fundamental changes to the manufacturing process — and without compromising on taste or quality. But the technology went on to surprise and delight designers with a host of other (just as valuable) processing benefits. The advantages of this processing method has seen many food processors across various industries incorporate the technology into their processing lines, and those who are not already using it, are looking into it.

Through its utilisation of PEF; the E-FLO system achieves higher yields and a shorter, cheaper production process. The sunflower oil crisis has seen every process scrutinised, analysed, and optimised, and oil management could make or break the operation. Adopting a PEF system is a savvy way for potato processors to manage the impact of the sunflower oil shortage during the crisis, and in the future.

E-FLO system achieves a 5% reduction in oil content which for 2000kg/hr of potato chips translates to just under 3000L of oil, per day. This is a huge saving for any operation. Using equipment such as E-FLO provides real cost savings for processors, in a time when oil management is critical, and prices skyrocketing. A turnkey supplier can help you to adopt, or upgrade your existing equipment, and is a great solution for customers who may be struggling to find oil because of shortages.

Working with an experienced food industry expert also helps you bring your best products to market — if alternative recipes and ingredients must be considered. A shortage of sunflower oil is seeing many processors forced to substitute other, less desirable oils. The oil savings achieved by upgrading to a system like E-FLO; are so significant that it reduces the need to resort to switching or blending with other (potentially more expensive) oils.

As interest in sustainable processing grows, a PEF system helps your operation address its industry critical sustainability goals. A greater volume of production is occurring globally (despite the world’s challenges) and many processors are actively seeking better ways to manage and understand their impact.

Many processors are investing significantly in equipment which helps them reduce fuel costs, energy waste, air pollution and water consumption — and meet the rigorous pollution control regulations of the various worldwide agencies.

In recent years, the potato processing industry has made good progress in key areas of environmental sustainability and corporate social responsibility. Key players are acknowledging their part in a shift towards greater sustainability; and the right equipment will allow them to process more efficiently and be more profitable, while achieving their sustainability goals.

Energy costs and availability

The Heat and Control E-FLO system is far more energy efficient than any prior technology, and it is equipment such as this, that will future proof factories and help manage energy costs and availability. This topic is top of the agenda for potato processors. Understanding the potential impacts of climate change on potato production is crucial. Modern processing equipment has been designed for improved energy efficiency and can help offset rising costs originating from raw materials, oil and energy.

The right equipment is critical in times of turmoil, and savvy processors will take advantage of food processing innovation so they can reduce any unnecessary spending on energy. Reducing or eliminating the need to blanch potatoes saves a huge amount of energy — and achieves valuable cost savings for the processor. For context, a PC50 sized blancher typically uses around 3600kg/ hr of steam (approx 2330kW) whereas Heat and Control E-FLO uses only a 60kW Pulse Generator, to achieve the same results — with further valuable processing benefits.

In addition to the huge energy consumption required by blanching, the blanching process also creates starch loss, which decreases yield. However, potato tissue which is processed with PEF technology becomes more permeable, and this is why the need to blanch prior to cooking is removed (or reduced), and also why the length of time to perform any required blanching is reduced significantly. This translates to greater yield because output is increased and the application of PEF has delivered a more robust potato, with less breakage.

Emerging markets for PEF systems are expected in countries where agronomy faces challenging conditions. Processors in these areas will enjoy a very fast ROI, thanks to the reduced energy costs they gain when adopting a PEF system. In addition to a significant increase in yield and better-quality products, processors could see a ROI — with a short payback — achieved purely from their energy savings as a result of reduced and / or potentially eliminated blanching.

In addition to the increased yields achieved by PEF systems — via reduced starch losses and fines creation — processors using the technology will typically have less water turnover in their equipment which means less overall water is used. Reduced water consumption is a key sustainability goal for all potato processors and yet another advantage of using a PEF system.

When pursuing the benefits of PEF, it’s important to remember that a consistent process is essential to ensuring all potatoes receive treatment. The electroporation system you choose must be capable of efficient product handling through the treatment chamber and high frequency pulsing. Heat and Control’s E-FLO is designed to pack the potatoes closely together to ensure the electric pulses pass directly through the potatoes (and not through the surrounding water) and this makes the energy transmission to the potatoes more efficient.

When sourcing new technology, processors should consider industry leading solutions which incorporate innovative manufacturing designs and set the standard for yield, efficiency and sustainability. Working with a turnkey supplier is the easiest and simplest way to do this — and will help you achieve a significant return on your investment — at a time when every dollar counts.

E-FLO Electroporation Advantages

The E-FLO is manufactured using state-of-the-art ScandiNova Pulse Generators.

E-FLO Electroporation System

seasoning

We’ve worked with food companies around the world to create products consumers love. Our comprehensive range of seasoning solutions delivers top performance, efficiency, application accuracy, and of course, great flavour.

SEASONING SPOTLIGHT

A REVOLUTION IN SEASONING AND PROCESS AREA TECHNOLOGY

Consumers love to snack but creating the products they love isn’t easy. Seasoning is crucial to the flavour and appearance of your snack product — and we all know it’s taste that sells snacks.

On a snacks production line, on-machine seasoning and process area seasoning equipment does what the name suggests: applies seasoning. But while it sounds simple, the perfect application of herbs, spices and flavourings starts well before the powder hits the product.

When sourcing equipment, it’s important you look for solutions which can deliver top performance, efficiency, application accuracy, and of course, amazing flavour. Choosing the right equipment for your product, and your recipe, doesn’t need to be a complex decision — if you work with a ‘seasoned’ expert.

It’s the quickest and easiest way — to understand the various systems and technology for your specific application — and gains you access to years of industry experience and snacks seasoning process knowledge.

What’s the secret to great seasoning coverage?

What’s the best flavouring system for my product?

Seasoning systems fall under three categories:

• In-kitchen seasoning systems

• On-machine seasoning systems

• Belt coating systems

In-kitchen seasoning systems

In-kitchen or process seasoning systems consist of a large coating drum, seasoning metering device and a seasoning spreader device. They are ideal for core products on process lines that change flavours once a shift, or less. These systems are great for high volume products and designed for continuous product flow.

Advantages

• Ideal for large production lines that have few flavour changes

• Most consistent seasoning

• Equipment can be rolled in-and-out of the line

• Typically lower capital investment

On-Machine Seasoning

On-machine seasoning (OMS) systems apply different seasonings — at each packaging station — without cross contamination. Development of this technology has innovated the seasoning process and can provide significant savings, and flexibility for snacks applications like potato chips, snack foods, crackers, tortilla chips, nuts and trail mix. The best systems make it easy to manage product and seasoning flow, application rates and dwell time.

OMS systems give you the flexibility you need to create new products or produce a wider range of products. Our patented On-Machine Seasoning (OMS) application method is proven to provide industry’s most efficient and uniform coverage. Our OMS systems offer significant savings and flexibility by applying seasoning to products just before they enter the weigher.

OMS will improve your processing line output, packaging efficiency, and production versatility — even for medium-capacity snack and potato product producers.

•

• Crackers

heatandcontrol.com

Continuous Coating Systems

Defined by their crunch, freshness and flavoursome ingredients

— coated snacks are created when food-based ingredients in the form of liquids (or solids) are sprayed onto a product to enhance its texture and taste. In addition to flavouring the product, coatings are also applied to help protect the primary ingredients of the product, and for decorative or product differentiation purposes, and to enhance shelf life.

Unbeatable

solutions that ensure the very best taste and quality

Most commonly used seasoning systems for savoury snacks:

Conveyor based dusting system

• Drum based single-stage dry flavour application

• Drum based two-stage oil and dry flavour application

• Drum based slurry

DRY ONLY SYSTEMS

For products with natural tack

• Fried potato chips and crisps

• Fried pellet snacks

OIL AND DRY SYSTEMS

For products without natural tack

• Tortilla chips

• Corn chips

• Mini rice cakes or other dry puffed products

• Popcorn

• Baked chips and crisps

• Extruded snacks

SLURRIES

• Extruded snacks

• Popcorn

• Puffed snacks

Belt Coater

Our automatic Belt Coater quickly and uniformly applies chocolate, yoghurt, and sugar solutions to nuts, fruits, candy cores, cereals, and other products. A Belt Coater allows you to maximise your productivity by eliminating the labour, inconsistency, and long batch times of conventional pan coating. This style of fully automated coater can do the work of multiple pan systems — in a fraction of the time.

Coating Drum

A key component of a successful coating system is a properly engineered coating drum. Product throughput, bulk density, shape, and other characteristics all factor into the drum’s length, diameter, and design. But attention to application and design requirements are key. The function of the coating drum is to gently lift and fold the product repeatedly to allow each product piece exposure to gradually build-up liquid and dry coatings.

Dry Ingredient Application

Applying dry seasoning to products (either over a conveyor belt or more commonly within a coating drum as part of a continuous coating system) requires both an auger-based powder feeder and a scarf plate distributor. An example of this is a powder feeder which meters and dispenses the dry seasoning/salt at a consistent and accurate rate onto the scarf plate distributor.

A scarf plate distributor is a fixed speed, vibratory conveyor featuring a narrow, mirrored finish, bias cut tray. Easy to operate, easy to clean, and compatible with most dry seasonings, salts, and other granular products to create a consistent curtain of the applied dry product. The scarf plate distributor is positioned within the coating drum, so a gradual coating of seasoning is applied to the product as it travels through the coating drum. The seasoning curtain expands the coating zone for a consistent evenly-coated finished product.

Whatever your recipe, we can design application solutions for your powdered seasonings, oil and water-based coatings, slurries, chocolate, yoghurt, or release agents. Our comprehensive range of equipment is designed for flexibility and hygiene — with uniform and measured application which reduces seasoning waste — and helps you create the products consumers love.

We understand quality and consistency of your product (in its finished state) is critical to ensuring your brand’s reputation and market success. And we’re ready to work with you, to identify the right process, and equipment for your product specifically.

Coating product is typically completed in single, or multiple stages. The two-stage coating system is an example of a coating process that applies a liquid ingredient, such as oil, and tack agent and follows with a dry seasoning application. Corn and tortilla chips, seasoned crackers, and extruded snacks are examples of products which utilise a two-stage coating system.

Other coating systems utilise a slurry spray system to apply a mixture of oil or water and dry seasonings. A typical example of this type of system is a ‘corn curl’ type product, or a breakfast cereal.

Another seasoning application, referred to as ‘dry seasoning only’, requires no liquid application at all. Products processed in this method of coating either have enough surface moisture or have residual surface moisture so that only a dry seasoning is required.

Oil roasted nuts are an example of this type of product.

Liquid Coating Application

A coating system’s design principles remain the same regardless of the spray system utilised. By utilising an effective spray design with multi-nozzle manifolds — it maximises the coating zone within the drum. This combined with correct nozzle placement, target sprays the product travelling beneath the spray nozzles (within the drum) and allows for a gradual buildup of applied liquid to the base product, resulting in a more evenly coated product.

A variety of spray system options from “airless” pulsing oil spray applicators to air-assist or high-volume oil spray systems are available, as well as slurry spray systems for applying emulsions, sugar solutions, liquid-solid slurries, or other high-viscosity liquids.

Scarf Plate Feeder

Coating Drum

On-Machine Seasoning System (OMS)

What is the right flavouring system for your snack product?

The key to great seasoning coverage is consistent flow with process control

Complete Snack Solutions designed for your business

Across industries and applications, we design specialised solutions. Bringing together leading brands in processing and packaging equipment for the snack food industry. Our solutions set the standard for yield, efficiency, and safety while producing the highest quality snacks. Whatever your product needs, we can meet it with precision and passion.

• Preparation + Processing

• Frying + Oil Management

• Drying, Baking + Roasting

• Coating + Seasoning

• Product Handling

• Inspection, Packing + Weighing

Inspection + Packaging

Get peace of mind for your business and for your consumers

Checkweighers

Metal Detection - Food + Pharmaceutical

Seal Checkers

X-ray

ABUNDANCE OF BENEFITS

The Inspira bagmaker has been designed to deliver highly efficient packaging speeds which allows a snack food processor to pack product quickly and carefully. When integrated with other Ishida equipment, Inspira offers a consistent, market-leading forming and sealing performance of up to 180 bags per minute in production.

The highest levels of efficiency and seal quality are achieved with new motor and drive technology, also improving the positional jaw control at the point of sealing. This innovation reduces chances of damaged products and, most importantly, maintains freshness of the product.

In addition to impressive performance upgrades, Inspira also delivers reduced energy and air consumption and lowers operating noise levels. The new design offers exceptional ease of access for operation and maintenance. New features help an operator to act (and to react) more quickly and more intuitively, removing the need for complex decision-making and unnecessary physical exertion.

INSPIRA: WORLD’S BEST PERFORMING SNACK BAGMAKER

BOX MOTION OR ROTARY MOTION?

Inspira offers box or rotary motion film feed and sealing options to suit different products, bag types, and bags per minute speeds requirements. Box motion is ideal for high-speed lines that need to form multiple bag shapes, including high-speed pillow and chain bags, and is also suitable for thick film. Rotary motion double jaw is best for ultra-high speed, while rotary motion single jaw is best for medium-to-high speed. Thin sealant film is recommended for rotary motion which stops end seal leakage by utilising a hot knife and high seal pressure.

The Ishida Inspira Snack Bagmaker (Inspira) is a vertical form fill sealing (VFFS) machine, an automated packaging system that fills and seals products in formed bags from roll stock. Inspira incorporates next generation snack packaging technology and offers a new level of automation and efficiency to consistently produce quality bags, dramatically increasing production efficiency for snack food manufacturers.

The Atlas Series (Atlas), the previous snack bagmaking model series, revolutionised snack bagmaking technology and became an industry benchmark in high-speed snack operations. Atlas’ versatile twin-jaw system and innovative continuous back seal system were key to its success in the industry. Always seeking to improve, Ishida continued to invest heavily in R&D and tasked their engineers to continue to explore and to refine their machines in order to provide a solution to industry’s call for more automation and for better communications between weigher, bagmaker, and other packaging room equipment.

Ishida has released to market the result of their extensive R&D, including groundbreaking design improvements: Inspira Series, the next evolution of VFFS technology.

AUTO SPLICER INNOVATION

Inspira has many new features which improve film changeover times and reduce film waste when changing over to a new roll. The auto splicer feature keeps production running by automatically joining the end of the expiring web roll to the leading edge of the new roll, removing the need for operator involvement. Auto tracking enables the new roll to track correctly, and registration mark recognition splices the two rolls together to minimise film waste during changeover. The auto splicer helps prevents human error and reduces film loss. Rapid ROI is possible because of increased productivity and automation.

MULTIPLE BAG TYPES AND SEALING OPTIONS

Most snack food processors produce a variety of snacks. Choosing packaging equipment that can cater for a range of shapes, sizes, seasoning, and densities is best practice.

The Inspira snack bagmaker provides this versatility and is designed to form flat (pillow), flat with punch-hole, block bottom, gusseted bags and offers two sealing options, lap or fin. Inspira also handles modified atmosphere packaging and paper packaging.

This feature enhances production efficiency by reducing splicing time by 85%. An accumulator (festoon) holding material storage keeps production running while the splice is taking place. When the splice cycle is complete, the accumulator is re-filled, and the expired roll can be changed while the new roll is running.

The new splice table light-bar provides easier/faster film splicing, simpler film-feed with fewer rollers, and error-free forming tube insertion and removal.

Other features include film pattern alignment function and film positioning mechanism which facilitate automatic adjustment in the machine, removing wait time when film ends. Film splicing only takes 20 seconds, significantly reducing production downtime.

Film set side

Film feed side

Flat bag Flat bag with punch-hole

Chain bags

Gusset bag Block-bottom bag

Wrap sealing Fin sealing

PACKAGING SYSTEM INTEGRATION

A key factor in the overall efficiency of a high-speed packaging system is integration with up- and downstream equipment such as a seal checker and automatic case packer.

Ishida’s in-line seal checker, TSC-RVS, utilises feedback communications to the Inspira to manage bag thickness. The TSC can continuously monitor fill level and compare bags to the targeted value. In manual operations, an operator can compensate for variations in bag fill and bag thickness by applying increased pressure or manipulating the bag into a pack pattern. The combination of seal testing with bag thickness measurement with results being fed back to the bagmaker enables production of consistent bag thicknesses because the bag air fill is automatically adjusted.

For lines that incorporate an automatic case packer, thickness consistency is essential. Over or under filled bags can lead to line downtime to remove incorrect thickness of bags from a packed box. Underfilled bags can cause a poor appearance, and underfilling a case can result in damage to the product in transit due to bag movement. The Ishida Automated Snack Food Case Packer (ACP-702) receives pack air-fill data directly from the Ishida TSC-RVS seal checker, making instant adjustments to ensure reliable pack handling.

MARKET SUCCESS

Ishida’s bagmakers are already recognised by snack food processors as the industry benchmark in packaging technology. New features on this already market-proven equipment shows clear industry leadership from Ishida and displays a carefullyconsidered response to real customer feedback.

Inspira’s design innovates all the most critical areas of the snack bagmaking process: product and film handling, seal quality, accuracy, efficiency, weigher interface, changeover, and control and communication functions. By incorporating the latest technology available, Inspira significantly improves its performance, and its new features are earning it market success in the snack food industry.

Keep up with demand with the industry’s best performing vertical form fill seal (VFFS) snack bagmakers

Integrated weigher and bagmaker

Bag thickness - Regular or Irregular

TCS-RVS In-line Seal Checker

Food Processing is a fiercely competitive market and consumer demand for new and different product varieties continues to grow. Expanding your product range can present challenges — when choosing the right inspection equipment — to cope with a variety of product characteristics.

As the complexity of packaging and processing lines increases — food processors are seeking strategic partnerships — to optimise their inspection process, and run multiple products through the same lines.

Choosing the right Metal Detector

Choosing the right metal detector can be a complex process. Especially when product characteristics such as salt content and temperature variations are involved. This is when it becomes critical to choose the correct model of metal detector, so you can be sure it will cope with numerous variations.

Our Packaging and Inspection Systems Manager, Robert Marguccio, says many processors are expanding product ranges to remain competitive and/or capture new markets.

“The pandemic saw many of our customers add subsequent production lines,” says Marguccio.

“Doing so helped them pivot their operations and meet demand for new and different products”.

“But as production increases, many operators discover their standard metal detector is no longer able to cope with the variety of products running down their new lines.”

Choosing the right metal detector is an important choice and will be based on the type of product you intend to run. But, there are highperformance inspection systems which can successfully manage a variation of products, and a range of new systems based on cuttingedge multi-spectrum technology are now available.

CEIA is the world’s largest manufacturer of metal detectors — and the only company to make metal detectors using patented cutting-edge multi-spectrum technology. Their innovative technology uses multiple frequencies simultaneously — meaning they can increase sensitivity — reduce false rejects — and detect thin metal fragments.

How to choose the right

Metal Detection Solution

The CEIA THS/MS21 is the world’s only multi-spectrum metal detector. It has unique detection capabilities and extreme sensitivity of magnetic, non-magnetic, and even 316 stainless-steel metal contaminants, and is available in a USDA-approved design.

Marguccio says this system is suitable for nearly all variations of food product characteristics, and detects foreign objects while operating simply, efficiently and at high speed — while at the same time collecting and retaining the most important production run data.

“An integrated auto-learn functionality allows these metal detectors to be easily set up for new products, while also ensuring high levels of sensitivity,” says Marguccio.

“With minimal manual adjustment, the metal detector quickly learns the properties of any new product and can inform the user; how many passes it needs to understand, and map the new product.

“MS21 can self-calibrate itself on a continuous basis and logs the result in the data stream confirming the unit is operating at its optimum level.

“If there’s a problem in its calibration, the unit raises an alarm, which can be audible, and visual, to highlight the noncompliance.

“This feature not only saves the possibility of a contaminant escaping detection, but more importantly, it reduces the risk of a potential recall — which can be expensive and damaging for a brand’s reputation.”

Non-homogenous products? No problem

The auto learn function outperforms all other metal detectors — which experience difficulty inspecting non-homogenous products. It’s common for traditional metal detectors to trigger ‘false positives’ during the metal detection process. This typically happens when food composition and mineral levels incorrectly indicate the presence of metal. This then leads to a perfectly good product being rejected and the loss of a profitable, saleable product.

Most currently available metal detectors are only able to use one frequency at any one time. Processors using a limited frequency unit must reduce the unit’s sensitivity to prevent false reject signals caused by salt, moisture content, and other product effect conditions that may produce a signal on the metal detector which is close to the product signal.

As the CEIA multi spectrum technology utilises multiple frequencies at the same time it can understand the product effect better than any other which facilitates superior metal detection performance, and outstanding detection capabilities.

ADVANCED PRODUCTIVITY

Step up your weighing productivity with the world’s leading brand - Ishida - with the latest technology developments resulting in higher accuracy, reduced giveaway, faster speeds—improving volume output, and gentler handling for better product quality and food safety.

The Advantage Series (AS) multihead weigher’s advanced automation raises the bar in high speed challenging weighing applications, delivers unbeatable value, improves manufacturing and packaging efficiencies to assure a fast return on investment, and improves product quality and safety.

Advanced operation

Smarter controls reduce operator intervention and labour reliance and

Advanced Interface

The smart tablet format touchscreen HMI with intuitive iconic operation reduces reliance on skilled operators, improving system operation, and the advanced visual capabilities assist with operation, efficiency enhancement, and IoT connectivity and data handling capacity for factory of the future readiness.

Advanced eco benefits

Reduced energy consumption and lower noise levels contribute to a more environmentally sustainable system; hygienic design reduces chemical and water usage; and highly efficient operation reduces downtime and maximises yield per hour.

IDEAL APPLICATIONS:

- Snack Foods

- Fresh Produce + Salad

- Meat, Poultry + Seafood

- Prepared Foods

- Meat Alternative Products

- Frozen Vegetables

- Candy + Confectionery

- Baked Snacks

- Cheese

- French Fries

- Pet Food

- Pharmaceuticals

Helping you bring your best French fries to market

Our french fry and formed potato product systems are the workhorses of the industry. We process a broad range of styles, including straight cut fries, crinkle cut fries, potato wedges, and a variety of potato co-products. Working with our strategic partners, we are capable of full turnkey solutions, from potato receiving through palletising.

• Potato Handling + Storage

• Preparation + Electroporation

• Batter Coating

• Frying + Oil Management

• Energy Saving

• Pollution Control

• Seasoning + Conveying

CCW-AS Series Multihead Weigher by Ishida

INDUSTRY 4.0

1. Factories of the future

Production automation and efficiency are key challenges for potato processing — and industry 4.0. Intelligent factories are optimising processes and adopting lean manufacturing principles. Research and innovation are a driving force behind the development of new equipment, new technology and a range of exciting new digital solutions — which are already transforming the business of potato processing.

Intelligent equipment with the ability to predict problems and plan (instead of reacting) to your maintenance needs is a crucial element of achieving process optimisation and managing the costs of high-speed production facilities.

2. Data integration and process monitoring

Data integration and process monitoring can help food processors collect and retain important production data, while simultaneously creating a database of vital information on their production run. As a single source supplier, we’re ready to help you achieve increased connectivity and digital data exchange — at every stage of your processing and packaging line.

Our vast range of integrated product handling and processing solutions are designed to help you achieve maximum optimisation, and efficiency. Our custom-made fryers, heat exchangers and oil filtration systems — achieve industry’s highest travel rates and flow rate capacity — and all integrate easily with FastBack® conveyors which deliver the fastest product travel rates of any horizontal motion conveyor on the market.

3. Store, recover and analyse data

The constant evolution of machine and device level networks mean more data is available than ever before. Equipment with the capability to store, recover and analyse important production line data is critical for high-speed production.

Most Heat and Control equipment has programmable controllers which connect to plant MES, or data acquisition systems, and can be remotely accessed for commissioning and customer support.

Looking ahead

Process monitoring and data integration continue to evolve at a rapid pace. Innovation and advancement of processing equipment will see certain elements of the production line streamlined, or completely eliminated. Potato processing will continue to be a fiercely competitive market, but strategic partnerships will help processors gain the access they need — to ongoing process and industry 4.0 equipment support — for their intelligent factories.

Industry changing equipment

Finding ways to automate and simplify frying control has long been our priority. Heat and Control frying technology is a great example of industry changing equipment — already helping some potato processors achieve the ultimate optimisation for their industry 4.0 operations.

Automation controls on the fryers utilise feedback from a moisture meter (after the fryer) to control frying temperature and dwell time, to meet moisture targets. This improves the quality of the final product, increases shelf life and ensures the product is the right size, shape and texture. Frying parameters are monitored remotely, and the operator has great flexibility in how they manage the fryer. Waste is monitored at key gate posts in the production line (by using product weighing systems to control throughput) which optimises whole-of-line performance.

Energy Saving and Pollution Control – is a further example of the industry changing equipment seen in the sustainable improvements achieved by our industrial energy saving and pollution control solutions. Our systems are proven to reduce fuel costs, energy waste, air pollution, and water consumption — to help you process more responsibly — benefiting the environment and your bottom line. For example, our heat exchangers, which can be fitted with oxygen sensing — to automatically regulate combustion levels, to save fuel and reduce emissions — while ensuring continuous efficiency.

Digital Solutions Transforming How Industry Operates

Checkweigher Rejector Options: Flip, Fall, or Fly

Checkweighers are designed to divert inferior product off the production line. Depending on a manufacturer’s product, Ishida provides several rejector arm options to optimise the checkweighing process.

Ideally, after a product is packaged, it is ready to be boxed and shipped to a customer. Unfortunately, that is not always the case—the product may be underweight or overweight, may have become damaged during production, or may contain foreign material, such as a piece of metal from a processing machine. Checkweighers are designed to divert inferior product off the production line. Depending on a manufacturer’s product, Ishida provides several rejector arm options to optimise the checkweighing process.

Verification, sanitation, and set-up

Ishida DACS checkweighers provide quality assurance and customer satisfaction with accurate verification of package weight, product count, or detection of missing components. Checkweighers are available in stainless steel for non-washdown and (IP69) washdown applications, and quickrelease infeed and weigh conveyors in the open frame design makes cleaning fast and simple.

For easy set-up and operation, there is a large intuitive touchscreen control panel and product presets for quick changeovers. The checkweigher can be combined with a CEIA metal detector and/ or an Ishida X-ray machine for reduced floor space and common reject station to separate improper weights from metal contaminants/foreign materials. The latest DACS-GN series offers superior accuracy.

This advanced premium weight checking series utilises unique and proprietary digital load cell technology to deliver unbeatable accuracy and speed when inspecting the weight of packaged goods.

Features

The Ishida DACS-GN Checkweigher features a variety of customisable system options including weighing sensors, weighing capacity, conveyor size, remote control, and durability specifications so you can select the optimum product configuration for your production line.

Checkweighers are mainly used as the last step in quality control. Products are weighed as they move through the checkweigher, rejected if improper or contaminated, and continue on to packing for shipping. Flexible weight capacities, depending on the product, can measure from 600.0 grams in 0.5 gram graduations, up to 6000.0 grams in 2.0 gram graduations.

Ishida checkweighers are often preferred by food manufacturers based on quality, performance, durability and Heat and Control’s service and support. Ishida provides a variety of models and options to create a customised inspection system to meet your production needs.

Pre-assembled and available with a common reject conveyor, the Ishida DACS checkweigher and CEIA metal detector combination systems deliver unbeatable inspection performance with a space saving footprint. We offer seven rejector arm options to streamline the process and to maximise the speed on the line. Following are the options with a description of how they differ:

ARM REJECTOR

Arm rejector is a general-purpose system, ideal for thick bagged products and boxes. It is the most common type of rejector; products are pushed aside by the rejector arms.

AIR JET REJECTOR

Products are blown off the line sideways by a powerful air jet. It is ideal for small, lightweight packaged products at high speed.

DROP BELT REJECTOR

Drop belt rejector sorts products with a vertically movable belt. It is suitable for rejecting thin products, for unpackaged products, and for sticky bulk products. A section of the belt lowers during the rejection to let the product fall.

DROP UP BELT REJECTOR

Up flap rejector has a vertically movable flap that allows product to drop below it. It is suitable for separating small bulk items and for products in thin bags.

FIN REJECTOR

Products are carried off either left or right by belts running crosswise to the product flow. It is suitable for rejecting large packaged products.

DROP FLAP REJECTOR

Drop flap rejector has a vertically movable flap that moves downward to sort products. It is appropriate for sorting light and non-sticky products and for products in thin bags.

PUSH PLATE REJECTOR

Push plate rejector sorts products on a conveyor using an air-driven device to push products off the line sideways. It is suitable for rejecting heavy items such as cardboard, packages, and kraft paper products.

Metal Detection Combination Checkweigher

Achieve accurate high-speed package inspection of all ferrous and non-ferrous metal contaminants including stainless steel, as well as verification of current product weight or count, with this space-saving combination of an Ishida checkweigher and a CEIA metal detector.

ROTARY DRYER ROASTER

Rotary Dryer Roaster (RDR) is a multizone convection dryer/roaster system. Utilising the food industry’s recent technological advances, RDR was developed to capitalise on the new opportunities for high volume continuous processing of protein/meat-based snacks for drying meat and poultry, to create products such as jerky and meat chips.

Jerky snacks are rich in protein, and are becoming more readily available in retail outlets and online as a substitute for cooked meats. Consumers are looking for different food options, with the demand for jerky on the rise. Different product flavours, such as chilli and lime, teriyaki or smoky chorizo, are also attracting consumers into seeking jerky as a protein rich option when its snack time.

Globally, the meat snack market was worth USD4.3 billion in 2017, and is estimated to exceed USD$19.93 billion by 2025, according to PR newswire. The growing middle class across Europe and the UK are seeking more premium meat based snacks which are sold in accessible locations for time poor customers.

While this is new equipment for the industry, processors see the potential, they recognise the benefits of the continuous process, the consistency and repeatability of the process, and the savings resulting from reduced labour and floor space requirements.

One of the biggest issues in jerky production is lack of efficiency in the drying process, due to the amount of time it can take to dry the product with consistent taste and quality. Food processors confidently can expand their portfolio to capitalise on new opportunities because the RDR gives operators complete control to dry or to roast product in a continuous, gentle, and sanitary manner with optimal quality and uniform results.

Unlike static rack ovens, as product is gently tumbled in the RDR, heated air circulates through the product bed to facilitate unprecedented uniform drying/moisture removal or roasting. The design handles the raw product in a continuous, high-density manner through a unique flighted drum that ensures positive motion.

Features include a unique drum design that facilitates continuous first-in-first-out product flow and independent fans and burners in multiple convection zones which provides complete process control which can be tailored to various products. An externally mounted drum drive design provides access for internal CleanIn-Place piping and nozzles which provide for automated thorough cleaning.

The Rotary Dryer Roaster (RDR) - energyefficient, product-focused heating maximises heat transfer and reduces heat loss with heated air that’s focused only into the product bed and nowhere else. Positive temperature control offers unmatched product uniformity as the dryer/ roaster automatically regulates its own internal temperature. A variety of product characteristics is possible by utilising multiple processing zones.

IDEAL APPLICATIONS

_ Nuts

_ Seeds

_ Meat Chips

+ Protein-based Snacks

_ Pet Treats

_ Pellet Snacks

_ Pork Rinds

Food safety-focused, sanitary design

Rotary Dryer Roaster | RDR

Two-Stage Coating System

A complete integrated continuous coating system for uniform, consistently coated finished products.

The Two-Stage Coating System integrates Spray Dynamics®’ technologies into one coating system, evenly coating product with targeted quantities of liquid and dry ingredients.

Soft Flight Coating Drum

Custom designed internal product flights gently lift and fold the product, evenly exposing each piece for optimal liquid and dry coatings. Our standard double wall drum design facilitates sanitary operation and simple cleaning.

MS-I “Airless” Oil Spray Applicator

A complete gravity fed, pulse-operating spray system that creates a consistent, controlled, airless spray within the coating drum. Utilising our piston-driven positive displacement pump technology and self-adjusting positive shut-off poppet nozzles, this system provides even, targeted liquid application without excessive overspray and waste.

Uni-Spense® Dry Ingredient Feeder

The Uni-Spense Dry Ingredient Feeder delivers a consistent metered supply of a variety of dry powders and granules. It features a positive displacement auger and mass flow hopper design.

Scarf Plate Distributor

Creates a controlled, expanded curtain of seasoning, salt, or other granules within the coating drum to produce an evenly coated finished product.

Product specific drum flight design

The correct size and specific angle are produced according to product shape, size, and density to minimise breakage, maximise coating, and reduce buildup of product in the drum.

Sanitary design options

Choose from a double wall or an ultra sanitary single wall drum cylinder design. Water shed, open channel, or completely enclosed drum frame designs are also available. Equipment is designed for ease of sanitation to minimise downtime and to maximise productivity.

Flexible design

The system is designed for single, two-stage, or multi zone coating capability. Handles oil spray or slurry applications for liquid additions with capability for heated liquids. Dry ingredient application equipment includes Uni-Spense powder feeder and scarf plate distributor.

Robust design

The system is built to the highest fabrication standards for years of reliable performance.

Applications

_ Snack Foods

_ Crackers + Baked Foods

_ Prepared Foods

_ Popcorn

_ Nuts

_ Coffee + Tea

_ Pet Food + Treats

_ Pet Litter

FAQ

Q: What determines the size of the coating drum?

A: Drum sizing is based on the number of coatings to be applied along with the product throughput and density of the product.

Q: Will coating in a drum damage product?

A: A properly designed coating drum will gently lift and fold the product to ensure superior coating while deterring any product deterioration.

Helping you bring your best Prepared Foods to market

Across industries and applications, we design specialised solutions. Bringing together leading brands in processing and packaging equipment for the Value-added industry. Our fryers, ovens, branders, searers and breading/ batter applications can prepare and cook the highest quality meat, poultry and seafood products. Whatever your product needs, we can meet it with precision and passion.

EXTENSIVE EQUIPMENT SYSTEMS

We’ve been in the business of advancing the food production industry since 1950. We pride ourselves on building strong, long-term relationships with customers who know they can rely on us to help them creatively solve problems, lower costs, increase productivity, and improve quality for the life of the machinery.

RAW PRODUCE PREPARATION

Our machines can take your produce at any stage—raw, cooked, partially processed—and transport it for processing at the next step on the line—wash, peel, slice, and/or dice root vegetables. With years of experience processing food around the world, our experts have developed extensive and proven preparation solutions for potato chip and french fry systems and optimise efficiency and performance in our smartly designed solutions.

COOKING AND VALUE-ADDED PROCESSING

Our food processing philosophy focuses on two things: flavour and consistency. We’ve developed innovative technology from food preparation, frying, and baking to ancillary support systems established through decades of experience around the world.

SEASONING AND FLAVOURING

We love making food taste good, which is why we support all kinds of seasoning and flavouring applications. For unmatched performance, coverage, and efficiency, check out our FastBack® Revolution® Seasoning System and Spray Dynamics® applicators.

CONVEYING AND PRODUCT HANDLING

Our solutions feature the world-renowned FastBack horizontal motion conveyor, with smart design and line management to achieve accurate feed, accumulation, proportional feed, and distribution flow. We also offer other conveyors, elevators, and feeding systems.

• Preparation + Processing

• Frying + Oil Management

• Batter + Breading

• Branding + Searing

• Cooking, Roasting + Drying

• Coating + Seasoning

• Product Handling

WEIGHING AND PACKING

Our partnership with Ishida, a leading producer of weighing and packaging systems for food, pharmaceutical, and industrial products enables a full range of integrated weigherbagmaker systems, product infeed equipment, and finished package handling machines.

INSPECTION

Our checkweighers, X-ray machines, metal detectors, and vision inspection systems from our partners and leading manufacturers Ishida and CEIA® improve inspection processes for food, pharmaceuticals, and non-food products.

CONTROLS AND INFORMATION SYSTEMS

We offer a complete control and information system solution, from design to manufacturing to operation and data management, so you can achieve full line optimisation.

OUR GLOBAL NETWORK

FIND HEAT AND CONTROL AROUND THE GLOBE

We’ll come to you; gain access to an international network of sales, service, engineering and training expertise.

OUR GLOBAL NETWORK

GLOBAL TRADESHOWS

Meet us at key industry events across the globe. To find out more, visit heatandcontrol.com

OUR PARTNERS + ASSOCIATIONS

USA CORPORATE HEADQUARTERS

Hayward, CALIFORNIA, USA

Dallas, TEXAS

Galesburg, ILLINOIS

Lititz, PENNSYLVANIA

Pembroke, NEW HAMPSHIRE

St Louis, MISSOURI

Guadalajara, MEXICO

Buenos Aires, ARGENTINA

Sao Paulo, BRAZIL

Ontario, CANADA

INTERNATIONAL HEADQUARTERS

Brisbane, AUSTRALIA

Auckland, NEW ZEALAND

Cape Town, SOUTH AFRICA

Chennai, INDIA

Lelystad, THE NETHERLANDS

Livingston, SCOTLAND

Nanjing, CHINA

Singapore, SINGAPORE

With over 30 sales offices, 12 manufacturing facilities and test centres globally.

OUR BRANDS + SUBSIDIARIES

We partner with leading technology innovators around the world to strengthen our offerings and our understanding of different industries and markets globally.

LOOKING BACK. PRESSING FORWARD. ALWAYS INNOVATING. SINCE 1950