FOOD PROCESSING - 2016 - 3 by Editrice Zeus Srl

beverage & packaging

special IBIE

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

Bakery - PASTA - Confectionery EQUIPMENT

Visit us at

BOOTH #7641

Slicing and packaging systems for the baking industry.

BREVETTI GASPARIN SRL - via 1° maggio, 19, 36035 - Marano Vicentino - Vicenza - Italy T. +39 0445 560065 - F. +39 0445 622484 - info@gasparin.it - www.gasparin.it

n° 3-2016 GASPARIN_advFoodProcessing-19x21cm_IBIE.indd 1

COP FP 3-16.indd 1

20/04/16 17:45

13/09/16 12:02

SISTEMI PIZZA

I TA L

35 anni

industriale e artigianale

Grissinatrice

Artigianale

1980 - 2015 Grissinatrice

Artigiana

con laminazione

Gruppo

Sesamo Sesamo P.R.I.M. ITALIA S.r.l. - Milano Factory: Via P. da Volpedo 56/G 20092 Cinisello Balsamo, MI, Italy E-mail: prim@primitalia.com www.primitalia.com

Le nostre macchine sono progettate, disegnate e costruite interamente in Italia. Our machines are entirely designed, engineered and produced in Italy.

More Production|Less Labor

Before

Inspecting | Counting | Stacking | Packaging | Robotics

After Our Commitment:

• To reduce your packaging labor expenses by utilizing advanced technologies designed speciﬁcally to give you an edge in business thus increasing your proﬁts. • To continue to provide the best operating equipment available in today’s market. • To make our equipment more user-friendly as well as improving the ease of operation. • Finally, the most important reason is the future; we are investing in your industry’s future to ensure our future. Because without you we have no future!

Automation Technology For over 33 years Arr-Tech has been the leader in the manufacturing of the most versatile and reliable automated counting, stacking, and packaging machinery for the bakery industries.

More Production|Less Labor

Before

Inspecting | Counting | Stacking | Packaging | Robotics

Yakima, WA 98903 | 866.852.2442 | arr-tech.com

After INGOMBRO ADV.indd 3

Automation Technology 29/08/16 For over 33 years Arr-Tech has been the leader in the

12:08

contents

1-57

sPeciAL

- BAKERY - PASTA - ConfECTionERY EQUiPMEnT

58-70

BREvETTI GASPARIN Brevetti Gasparin, slicing and packaging systems for the baking industry. pg. 9

PAcKAGinG

71-77

neWs

78-87

LINPAC PACKAGING Fresh thinking meat, fish & poultry packaging from Linpac. pg. 63

PReseRVinG inDUstRY

88-92

AUtoMAtion

T E C H N O L O G Y

93-102

T E C H N O L O G Y

exhibitions

Drink

TECHNOLOGY

PETRONCINI IMPIANTI SPA Roasting Control: Petroncini Impianti revolutionizes the world of coffee. pg. 71/73

TECHNOLOGY

N. 2-2016

TECHNOLOGY

EditricE ZEus - Vial Ballerini 66, 20831 - sErEGNO (MB) tel. +39 0362 244182 -0362 244186 - www.editricezeus.com cop DT 2-16.indd 1

SOMMARIO FP 3-16.indd 2

13/05/16 09:03

12/09/16 15:18

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

PIGO SRL Our vision, our mission and philosophy of excellence pg. 78/80

Machineries, plants and equipment for food and beverage industry year XXVIII - issue n.3 - June 2016 managing editor Enrico Maffizzoni direzione@editricezeus.com editorial manager S.V. Maffizzoni redazione@editricezeus.com

WATLOW ITALy SRL Flat tubular heaters boost efficiency for fryer technology. pg. 88/91

editorial production Sonia Bennati bennati@editricezeus.com account dep. manager Elena Costanzo amministrazione@editricezeus.com project and layout design ZEUS Agency grafica@editricezeus.com creative dep. ZEUS Agency grafica@editricezeus.com

GULFOOD MANUFACTURING Gulfood Manufacturing, event profile. pg. 94-95

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

We’ll exhibit at...

IBIE

LAS VEGAS (USA) International Trade Press Stand Hall BOCF (Germany) Stand A012 Nürnberg International Trade Press Stand Paris (France) International Trade Press Stand

SOMMARIO FP 3-16.indd 3

Italian Magazine Food Processing An outline of the suppliers of machines, plants, products and equipment for the food industry. Published: Bi-monthly Registration: Court of Milan no. 676 of 20-09-1989 Shipment by air mail art.2 comma 20/b law 662/96 - Milan Panorama dei fornitori di macchine, impianti, prodotti e attrezzature per l’industria alimentare Periodicità: bimestrale. Autorizzazione del tribunale di Milano, n°676 del 20-09-1989 Spedizione in a. p. 45% art. 2 comma 20/b legge 662/96 Filiale di Milano The reproduction of the articles and/or pictures published by this magazine is reserved (the manuscripts and/or photos sent to the Publisher will not be returned). The Editor declines all responsibilities for any mistake of photocomposition contained in the published papers of any magazine by EDITRICE ZEUS.

12/09/16 15:18

SPECIAL

BAKERY - PASTA - ConfECTionERY EQUiPMEnT

ARR-TECH, MORE PRODUCTION LESS LABOR

s he looked upon the labor footprint of his tortilla lines a small tortilla plant owner thought to himself. “There has got to be a better way.” Thirty-three years ago that tortilla plant owner had a vision and founded Arr-Tech. 16 years later Arr-Tech had outgrown the tortilla plant and joined the um-

brella of MARQ Enterprises, a packaging innovator since 1965. Today as the leader in Automated Packaging Technology for the tortilla, waffe, crust & ﬂatbread industry, we showcase the vision of that small tortilla plant owner. At Arr-Tech, our goal and commitment to our customers is to always deliver the highest quality equipment, provide the best professional customer service possible, and guarantee product satisfaction to you. We listen to our customers and give serious consideration to their valued suggestions.

We continue to apply the latest technological advancements available to improve our systems and provide the best and most effcient lines for you. No matter if your lines are new, used or a combination, Arr-Tech systems can be integrated with all manufacturers of bakery production lines. You can be certain that the systems you purchase from Arr-Tech are speciﬁcally designed, time-tested and built to ﬁt your production needs. Visit: www.arr-tech.com

4 ARR TECH - FP 3-16.indd 3

29/08/16 12:56

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

TUBINI FORNI, tunnel ovens “custom-made”

ubini FornI is located in province of Verona (Italy) to 1 km from the airport of Verona . We operate in the sector of tunnel ovens for over 50 years; so we have acquired a considerable experience in this specific sector. Our strong point is the realization and supplying of goods which accede to client needs and preferences; as we design and build “custom-made”, both from a functional and aesthetic point of view. Being a small business, we embody the utmost flexibility and reliability in all stages of production. The materials used are of the highest quality and reliable source. Over the years TUBINI FORNI has built a solid reputation on the territory, in Italy and abroad, maintaining its arti-

san characteristics of hard work, professionalism and honesty. www.tubiniforni.it

Your products deserve Rademaker So does your bottom line In today’s ever-changing market your business is under pressure to perform faster, longer, and with less product waste. Rademaker understands your need to be the high quality supplier at the right price and has the equipment solutions you are looking for. All without any sacrifice to product quality. Our reputation is based on: Longer Production Runs Minimized Downtime Increased Product Yields Repeatable Product Flexibility Reduced Waste High Line Efficiencies 24/7 Service & Support

Rademaker BV, TUBINI FORNI - FP 3-16.indd 3

Tel. +39 345 5279508,

Booth 6519

Email info@rademaker.nl

www.rademaker.com 13/09/16 10:50

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

TT ITaly’s cooling innovation

A process able to extend your products’ shelf-life and improve their quality at the same time

tt itaLY - staNd 5441c

Italy – company based in Codroipo (Udine), Italy – was born when the dream of two young Italian entrepreneurs, Elvis Turcato and Nicola Varutti, came true. This happened when they decided to found a company in 2003, bound to be very successful and grow steadily. TT produces machinery and technologies for food and bakery industry, specifically regarding the production of sponge cake and liquid batters and creams aeration. About 87% of all the industrial lines in this sector installed worldwide between 2014 and 2015 have been manufactured by TT Italy, making the company a benchmark and leading brand. The company operates in 56 countries and has sales offices throughout the world, including the US and Thailand. This continuous growth has produced an increase in turnover year by year; among the latest important orders, one regarding an industrial production line in the Far East. Reliability, innova-

tion, highly specialized staff, quality, expertise at international level, passion and research are the core values of this Italian company, which has chosen to reinforce local economy and not to relocate any segment of its production, thus remaining deeply rooted in its country of origin and a symbol of ‘made in Italy’ brands. Among TT’s best-known products are its Automatic Sponge Cake Lines (renowned for their ease of use, quality, and durability) and Turbo Emulsifiers (the leading edge in ingredient efficiency, process stability and consistency of output). This Italian company creates distinct value for its clients both alone and in synergy with complementary business partners, all leaders in their respective sectors (deposited products, ovens, packaging, etc.) in both joint projects and turnkey operations. TT Italy has always aimed at enriching this cooperation with its continuous strive for innovation, improvement and excellence, with spillover benefits that improve overall processes and increase the products’ quality and shelf life. Latest of these concrete achievements is TT Italy’s cooling tunnel, much more than a mere cooling-down system: a process environment that simultaneously cools the products AND improves its intrinsic qualities. The critical processes of bacterial charge reduction and humidity control are integrated in the cooling operation, and the result

obtained is greater than the sum of the individual processes. Implementing this system opens new doors to TT Italy’s customers, furthering their access to the market: leveraging the extended shelf life to penetrate farther markets, or perhaps using fresher recipes and less functional ingredients to please a premium segment of its market. These benefits are not limited to the expansion opportunities mentioned above: the optimization of physical design is proof of TT’s superior process quality. Balancing functionality and hygiene, the system allows the products to remain aligned, favoring the process of filling injection in Automatic Industrial Lines. Any filling spill on the conveyor is promptly sanitizable by means of an integrated washing system, enabling longer production runs without undermining the sanitary conditions of the manufacturing process or compromising shelf life of the final product. TT Italy: Innovation’s Midas touch. Visit@iBiE (Las VEgas, NEVada, www.iBiE2016.com), staNd N° 5441c. www.ttitaly.com

8 TT ITALY - FP 3-16.indd 3

02/09/16 14:58

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Brevetti Gasparin, slicing and packaging systems for the BakinG industry

revetti Gasparin is a dynamic company, with over 50 years of activity and grown constantly in the market, establishing as specialist manufacturer on the design and production of slicing and packaging systems for the baking industry. Determination and improvement are the key words of the constant commitment that in this sector has been able successfully to stand out with solutions aimed to the customer specifics needs. So, not only machines, but also automatic lines studied and tailored for each different request of our customers and customized according to the highest production standard. Process that we deal with are: - Slicing of bread and buns. - Packaging in Flow-pack, preformed bags and in bulk-packer. - Slicing and packaging of bread and buns. - Slicing and packaging of crustless bread. - Slicing of croutons and focaccia

- Slicing of confectionary products such as Sponge cakes, Pound cakes, rusk bread, biscotti and frozen cakes. Exactly on the combination of SLICING and PACKAGING is included our strong point with the advantage to offer efficient solutions, tailored to each specific need, with the developing of industrial plant always more automatized. Each different product requires a specific technique and typology of

slicing and/or packaging that thanks to the experience acquired over the years Brevetti Gasparin is able to satisfy. Over 50 years of history and experience have allowed us to develop solutions always innovative keeping place with the needs of the market. Our goal is to optimize the production processes of end line with reliable solutions, functional, simple and easy to use, because the best solutions are always the most simple. www.gasparin.it

9 BREVETTI GASPARINI - FP 3-16.indd 3

31/05/16 09:26

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

ESMACH SPA, dough processing equipment for almost fifty yEArS

SMACH SPA is a company from Vicenza that has been producing dough processing equipment for almost fifty years, with the perfect mix of cutting-edge technology, sensitivity towards the environment, respect for tradition and enthusiasm for the future boundaries of fragrance. Esmach unites the past and the future in this spirit, re-inventing baking and revolutionising the ancient work of bakers. It simplifies the production process, maintaining the naturalness and quality of bread made as it used to be made, with mother yeast added to authentic flour, and forges a new model of baker who mixes dough by day, not by night any more, giving the advantage of a more “normal”, and undoubtedly sunnier, lifestyle. Through EsmachLab, the innovative bread, pizza and pastry laboratory that makes baking competitive and whose simplicity guarantees excellent finished product quality, the company addresses those who want to undertake a new business or model their own format while respecting the environment and energy saving, aiming for extremely high quality products. Created with the idea that the quality of life is important, and that the genuineness of the finished product is fundamental for business success, Even though EsmachLab shortens preparation and baking times, its products are fresh, healthy and delicious. It is a dynamic place, 35 sq.mt. or less, that transforms during the day. It produces naturally leavened oven-baked products when consumed most: breakfast, lunch, aperitif, and pizza. These multi-purpose environments of the “oven-pizzeria-restaurant-bar-pastry

shop” type are extremely popular in today’s hard times, and they offer amazing business opportunities. Esmach is the ideal partner for making your business a success because it blends equipment supply with consultancy and initial technical support, all of which are essential for starting and developing a business. Esmach is a reference point that can supply the most suitable solution for doughs, mother yeast, leavening (even for dough and pizza), yeast storage and lots more. The company’s extraordinary know how and its unique experience that has consoli-

dated over years of study, research and innovation, means that Esmach can perfect cutting-edge technology suitable for a winning and competitive business. “In People and Mother Dough we trust” is Esmach’s philosophy, which includes continuous product, quality and service innovation while remaining faithful to the healthy principles of artisan savoir faire, made of people and passion. Our symbol is ancient and evocative: it takes its inspiration from the oriental Yin and Yang symbols, and in a modern key it dynamically represents the solution

10 ESMACH - FP 3-16.indd 3

31/05/16 09:36

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

to problems, symbolised by the circling and “global” movement of the two powers. Esmach harmoniously blends hot and cold, rotation, completeness, balance and life. The reference to the circular movement of a mixer is immediate, recalling also the movement of the fluids and solids that are inside our machines. At the same time, it also communicates our values and objectives, expressing the efficiency of our machines and their ability to preserve the characteristics of the products that are mixed and worked, the diligence and responsiveness of our men. One of our new generation products is the SPI range of spiral mixers, which unites the technological development of each individual component with the cultural and traditional quality of the processed bread, pizza and pastry doughs. Esmach has placed its attention on controlling various parameters for managing and developing doughs; these parameters consider new tendency products, the rheology properties of the mixes, their duration, their end temperature and their versatility of use, with reference to minimum and maximum dough quantities. Even the aspect that protects the health of professionals has not been forgotten. The mixer tank is equipped with a double lid that acts as a guard to keep the flour inside, eliminating the dispersion of sensitising agents

which can cause progressive breathing disturbances. The quality of the dough and the futuristic design make these mixers a unique product, without counterparts. They project from past to future and have colours that evoke what they process: intense olive green, like the wheat in spring and sun yellow, like the ripe wheat which is transformed into bread. The structural solidity of the SPI mixers, their external coatings, which are powder painted with an anti-corrosion treatment, their extreme versatility, reliability and excellent safety, their high working accuracy, ergonomics (in particular the control panel with control console that can be rotated both left and right), and captivating design exalt the best tradition of dough, projecting it into the future. The balanced ratio between bowl and spiral arm rotation, the geometry of the spiral arm which follows the bowl walls and the spiral arm and bowl speed are perfect for obtaining uniform, soft and refined mixtures, even with minimum quantities of dough, and greatly reduce the working time and dough heating content. The SPI range is available in 10 models, either electromechanical or electronic, that can be equipped with optional tools such as the built-in water dosing system and the dough temperature detector with infrared sensor.

Esmach has also patented HEX, the new cutting tool for DVMachHex, the automatic hydraulic divider which, in addition to the classic square, rectangular and triangular shapes, can also cut hexagonal shapes for producing scored bread, rolls (rosetta) and hollow rolls (soffiata), guaranteeing quality processing without stressing or degassing the dough. This process is normally carried out by two separate machines, but now, thanks to the new HEX cutting device, the machine moves from the traditional square cut (that gives 10-20 pieces of the same shape and weight and, by applying the specific grills, even 40-80 pieces, 8 baguettes or 40 triangles) to a hexagonal cut, which produces 35 pieces of perfectly cut, absolutely hexagonal dough that weigh 40-90 g. DVMachHex is simple, multi-purpose, small and unique. It automatically divides doughs that weigh up to 20 kg with a single operation. It can divide all types of dough, even soft, very hydrated or leavened thanks to its “soft dough” system, making it ideal for any baker, pastry or pizza maker. A single machine that divides any type of dough into various shapes and weights means you can save on management costs and space, which is precious in a laboratory, without penalising production. www.esmach.com

11 ESMACH - FP 3-16.indd 4

31/05/16 09:36

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

CRAZY FOR ICE CREAM: HIGH EFFICIENCY TECHNOLOGY IE4 A new concept for ice cream making machines: Ideatre

arpigiani, a company specialized in the manufacturing of ice cream making machines, is now associated with the concept of “Italian style” ice cream. The constant innovation has made the company a technology leader – a large percentage of Carpigiani’s turnover is continually reinvested in research, design, selection of high-quality components, equipment safety and promotion of a balanced diet. The company aims at providing its customers with machines that are easy to use, solid and extremely hygienic, while guaranteeing lower operational costs and high investment returns. Recently, Carpigiani’s innovations focused on the manufacturing of a machine capable to drastically change the food retail market. The aim was to

come out with a unique solution for the production, the storage and the display of ice cream as well as other pastry products. The results of this endeavour was IdeaTre: a machine that can be well displayed in a shop thanks to its linear style, which allows the customers to watch the ice cream making process right where it is served. The product is in fact stored in the same container where it is made. SEW automation: a mechatronic proposal The collaboration with SEW Eurodrive responded to the need to comply with the machine operational requirements. In particular, it was necessary to find a solution capable to activate the beaters, to modulate their speed according to the recipe

and to provide a active current feedback which could monitor the texture of the ice cream. A motor, a gear unit and electronic drive had to be integrated in only one component. The great challenge was to comply with these requirements while containing the energy cost and reducing the amount of space of the machine (the smallest solution was to be contained within a square meter). The MOVIGEAR® DSC drive system is a top quality mechatronic decentralized system. It is an intelligent device with a unique conception of the control part. It integrates a IE4 motor, a gear unit and a high efficiency drive. MOVIGEAR® DSC net communication features reduce the start-up time, facilitating problems detections and maintenance. The low noise emission of MOVIGEAR®

12 SEW EURODRIVE - FP 3-16_corr.indd 3

01/06/16 09:56

SEW-EURODRIVE–Driving the world

No Matter What You Move: We Drive It.

Settori industriali diversi, sfide diverse e un unico partner competente: SEW-EURODRIVE. La nostra tecnica innovativa degli azionamenti vi offre la massima qualità e vi aiuta a ridurre i costi di impianto. Le nostre soluzioni soddisfano già oggi i requisiti di efficienza energetica del futuro. Sviluppiamo sistemi di azionamento all'avanguardia per tutte le industrie e abbiamo la soluzione giusta anche per la vostra.

www.sew-eurodrive.it

SEW_Food_210x297_IT.indd 1

14.01.14 10:23

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

DSC allows utilizing the machine everywhere. According to the end user’s requirements, from 4 to 16 Movigear® DSC systems can be installed on IdeaTre. These are handled by a single MOVIPLC®Advanced controller, which recognizes the number of devices connected to the net and configures them automatically. Thanks to a communication protocol in Modbus, the MOVI-PLC® communicates with the operator panel for managing the recipes and the machine control. A further advantage of the machine lies in its extreme ease of wiring, due to the daisy chain technology that minimizes the amount of space required by electric wiring and fieldbus devices. Thanks to the IE4 high-efficiency technology and to the high-performance gear unit, it is also possible to produce ice-

cream in a sustainable way, with a potential 20% energy saving. During the last SPS trade fair, IdeaTre was presented within the SewEurodrive stand to show how to successfully use MOVIGEAR® DSC. THE 85th BIRTHDAY OF SEW-EURODRIVE 2016 marks the 85th year since the constitution of SEW-EURODRIVE. Born as a small 16-employees laboratory, the company grew until it has become a world leader in the fields of industrial, logistic and processing automation. SEW-EURODRIVE is a synonym of movement, tradition, innovation, quality and commitment: it has been proving it to its customers every day for the last 85 years. Every day, 550 researchers and designers create the future automation solutions. All over the world, more than

16,000 collaborators are in motion to satisfy the customers’ needs and optimize their processes. The company is present in Italy since 1969 with the Drive Technology Centre in Solaro, near Milano, where the management offices, the Operational Centre and the Customers Services are based. The Drive Centres located in Turin, Bologna, Verona, Caserta and the Sales Office in Pescara guarantee a widespread presence on the national territory, committed to the motto “Think global, act local”. www.sew-eurodrive.it

14 SEW EURODRIVE - FP 3-16_corr.indd 4

01/06/16 09:56

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

BraBender® MetaBridge® builds digital bridges for your quality assurance

he new Brabender® MetaBridge® software solution not only links the instruments and their meas-urement results, but also their users: internally within the company, across all sites, but optionally also suppliers and customers. The Brabender® Farinograph®-TS and the Moisture Tester MT-CA are now fitted with this new, intelligent network solution as standard. But there’s more: all instru-ments of the later generations, which have a USB port, can be fitted and therefore connected with the MetaBridge® controller. All members of staff with the appropriate access rights can log in via a browser, and access every connected Brabender® device. The really intelligent thing about the MetaBridge® software is its web-

based, and therefore site and platform-independent, user architecture. Multiple users can log in at the same time, so they can always communicate and comment on their data wherever they are in the world, using a PC/ Mac, tablet or smartphone. This not only simplifies operational processes in the laboratory (or simultane-ously in several!): the capability to directly track measurement processes is an important step to-wards online monitoring of processes – a dream come true for anyone involved in quality assur-ance. But the MetaBridge® software’s network capability is not compulsory. Every device can op-erate totally independently, or alternatively, be integrated into its own network, without direct ac-cess to the company network.

The Brabender® MetaBridge® is web-based, and enables location and platform-independent monitoring of measure-ments – whether in the laboratory, the home office or when you’re out and about.

More than just a new interface This means that the MetaBridge® is more than just a new interactive interface; rather, it makes la-boratory work and results compatible. Multiple colleagues can simultaneously carry out, track or manage measurements – all using standard operating systems spanning Android and Apple via Blackberry and Linux to various Windows applications from Microsoft. The webbased software means that no local installation is required, which in turn enables equipment to be connected with-out problems occurring. And when it comes to security, this means that it has three plus points: • Password-protected login protects against unauthorised access; • The administrator mode enables you to individually customise access rights; • The Linux-based software architecture makes the system more secure on the web. The MetaBridge® was developed by Brabender® itself, especially for Brabender® equipment, mean-ing that it is superbly geared to this equipment’s functions and measurement profiles. Thanks to adaptations for the widest variety of output devices, users benefit from consistent, company-specific, configurable performance. Multiple users can access the data at the same time, for ex-ample to track a current farinogram on various different end devices. This multi-access feature saves time, thanks to the continuous exchange of information between team 15

BRABENDER comunicato - FP 3-16.indd 3

08/06/16 11:56

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

members involved, but also when it comes to decision making on the part of those responsible for quality management. To this end, the MetaBridge® solution has four important bonuses: • Info about updates of the instrument software is received automatically; • It is possible to receive feedback on measurement results directly from Brabender® ; • In the event of a fault, the Brabender® service technicians can quickly help via remote ac-cess, removing the need for a site visit; • Within the device network, there are no charges for additional user licences. In order that measurements can be carried out not only quickly, but also without errors, the Meta-Bridge® offers system internal quality assurance, featuring several features for the prevention of errors. So, for example, the measurement range is set according to the specified instrument configuration; taring is automatic, and for farinograms, increments, timings and threshold values are already integrated. But of course, they can also be customised on a product by product basis. The MetaBridge® ‘bridge builders’ have also built in further intelligent communication opportunities, which enable connection to existing laboratory management systems, and in particular optimise customer communication of measurement results. It goes without saying that Brabender® applica-tions can call up the widest range of international benchmarks and display them effectively. But custom parameters enable you to even integrate data from other types of equipment and to com-bine it into joint ‘printouts’. So, for example, various pieces of quality assurance data relating to flour products undergoing testing can be collated according to the customer’s specifications upon re-quest and sent as an email or PDF with a letterhead in the company’s corporate design. What’s more, as a further sweetener,

The Brabender® MetaBridge® can run anywhere, on the end device type of your choice. The user interface flexibly and automatically adjusts to the terminal’s screen width. Brabender® can set up a data export interface in existing databases that run under Microsoft Access or Excel (for example). A new level of user-friendliness The new software’s user interface boasts a contemporary tiled design. Behind the tiles there are a multitude of operator-friendly applications and possible network options. This includes responsive web design. The intelligent software automatically adapts to each monitor resolution or screen size, meaning that it is also ideal for end devices. What’s more, MetaBridge® can optionally be op-erated via the touch screen, with the focus on intuitive user prompting and being able to quickly learn how to use it. But of course, it also works with a mouse or via classic keyboard operation. The MetaBridge® records measurements and assists with the analysis and assessment of meas-urement results, for instance by integrating reference curves and directly comparing various val-ues. This opens up the opportunity to prepare quality variants in a Farinograph® on a ‘trial’ basis using menu commands. This goes a long way towards preventing operating errors by less experi-enced team members. This applies to independent devices at their respective laboratory work-

stations as well as – when linked via MetaBridge® – to multiple devices, including at decentralised workstations, i. e. in home offices. So, for example, all a company’s measurement results can be saved and managed centrally, so that every authorised user has access to all the measurement data and documentation required for a defined equipment environment – at all times, and wherever he or she is. This simplifies the exchange of information between users. Additionally, a comment function on the graphical chart display enables the assessment or evaluation of measurement re-sults to be discussed online. Farinograph®-TS plus MetaBridge®: Flour quality testing in a new dimension Today, reliable and reproducible testing of the processing characteristics and quality of flour prod-ucts is a basic requirement in the milling and baking industry, in order to ensure continuously opti-mised flour quality for various baked or pasta products. The Brabender® Farinograph® has proved itself ideal for this task over the course of decades, making it the world’s mostused piece of equipment for determining the properties of wheat flour and rye flour. The farinogram shows the quality characteristics of the flour be-

16 BRABENDER comunicato - FP 3-16.indd 4

08/06/16 11:56

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

ing tested in a rheologically realistic test for the dough phase. In the fitted temperature controlled measuring mixer, the flour/water sam-ple is mixed, and the mixing resistance is measured as torque, according to the viscosity of the dough. This enables water absorption, dough development time, stability, fermentation tolerance and the degree of softening to be reliably depicted. The MetaBridge® records these measurements vividly, enabling monitoring, analysis and documentation of the measurement data – on the equip-ment itself, or, if required, on external monitors for others to see. As well as the standard analysis, the software offers countless possibilities for designing your own custom tests with the TS generation of the Farinograph®, such as for example: • Shorter test length and/or higher mixing intensity via adjustable rotational speed (2–200 rpm); • Variable mixing intensity and energy input into the dough for applications in research and development; • Programming of more complex rotational speed profiles, e. g. premixing at lower rotational speeds, mixing at higher rotational speeds, or the definition of pause times for longer dough-making processes; • Analysis of charts with atypical farinogram profiles, such as with

wholemeal and/or rye flours or with the observation of enzyme effects. Moisture Tester MT-CA plus MetaBridge®: interactive precision The MT-CA electronically determines a sample’s moisture, according to the principle of the drying chamber with moving air. The drying oven method has been established as a reference method, which removes the need for special calibration for different samples. This moisture tester enables you to measure up to 10 samples at the same time: quickly, reproducibly and super-exactly, to a degree of 0.1% water content precision. And also for this equipment, the MetaBridge® optimises the measurement, analysis and administra-tion functions: live monitoring, automatic saving of measurement data, interactive validation of the inputs and creation of a detailed test report. Grounded competence and professional dialogue via MetaBridge® The software’s many features, along with the combination of instruments in networked interplay, increases its depth of rheological competence and experience. The model-like simulation of pa-rameters makes it possible to test alternative processing procedures, such as for example the effect and observation – live on screen – of recipe additions to dough development during knead-ing. This makes professional dialogue between partners in the value creation chain much easier when it comes to making decisions on complex quality requirements, as well as providing docu-mented data that can be used for certifications or audits. This is how the Brabender® MetaBridge® leads the way to a new dimension of quality assurance. In conjunction with the Brabender® MetaBridge® software, the new Brabender® Farinograph®-TS enables the flexible and easy yet standards-compliant qualification of flour.

Thanks to the new web-based MetaBridge® software, the Brabender® MT-CA enables location and platform-independent monitoring of moisture measurement.

Additional benefits of controlled reliability with the Brabender® Calibration Kit Regular control measurements for the Farinograph®-TS, using the Brabender reference material, guarantee reliability of the measurement data. The combination of specially prepared calibration flour and its reference curve offers direct comparison of an on-site device’s measurement values to the target measurement values. This is an easy matter using the calibration kit that can be ob-tained from Brabender®: Simply prepare the sample according to the specifications, carry out the test and compare the values to those of the supplied reference curve taken from the master equipment in the Brabender® service laboratory. If the values are within the permitted tolerance range, you can rely on your equipment’s measurement values, as well as the validity of the meas-urement values in your application. If, despite repeated testing, the values lie outside the tolerance range, online and together with the Brabender® experts, you can use the MetaBridge® software to search for the cause and quickly rectify it. www.brabender.com

17 BRABENDER comunicato - FP 3-16.indd 5

08/06/16 11:56

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

PRODUCTION IN PERFECT FORM

Errepan is one of Italy’s leading producers of baking pans and metal baking equipment for the confectionery and bread-making industries.

ove for the perfect form Over 25 years of passion for the perfect form have allowed Errepan to position itself on the Italian podium of metal pan and equipment manufacturers for the confectionery and bread-making industries. Technological evolution, innovation and determina-tion have done the rest to satisfy an increasingly diversified and heterogeneous demand, borne of the international commercial relationships that the company has developed over the years.

Certified quality Errepan has been ISO 9001 certified since 1998 for its system of quality, guaranteeing respect for operatio-

nal procedures throughout the entire production process. Complementing the company’s certified quality is the quality of its daily interactions with clients, with a particular focus on meeting their needs. International trade shows In addition to Italian events, Errepan has long had a presence in the biggest international trade shows to reach local markets and give potential clients the chance to “see with their own eyes” the reality that excellence in the field currently represents. The products With a broad, comprehensive line of products, Errepan is able to satisfy

every need of the confectionery and bread-making industry. The range of available forms is constantly expanding, motivated by (among other things) the push from clients, which the marketing department (with inimitable support from the technical office) then takes as its own and transforms into perpetually new products and solutions. Pans for croissants, plum cakes, mufins, tarts, the most original soft cakes, but also for panbauletto, pan carré, and sandwich bread. The tray with self-carrying paper cup holders is an interesting and innovative solution. It can be used as a pan on the production line or as a support in the product prototyping phase, with a consequent reduction in cost.

18 ERREPAN - FP 3-16_OK.indd 3

30/05/16 10:40

in love with the perfect shape baking pan for

croissants

baking pan for

cake

baking frame

Equipment for bread and cake baking industries

ERREPAN s.r.l. Via Terracini, 4 TREVIGLIO (BG) - Italy Tel. +39 0363 301806 Fax +39 0363 303473 www.errepan.it - info@errepan.it

muffins

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Loaf pan with ridged containers

Pan for croissants on a single aluminium tray or sheet

Flat sheet for high output machines

Semi-spheric form with highly non-stick Teflon.

Slotted loaf pan with automatic cover lock

Sheet for hamburgers for up to 125mm in diameter

Tray with self-carrying paper cup holders

Pan for muffins with a large selection of shapes and diameters

Stackable pan for panbauletto

20 ERREPAN - FP 3-16_OK.indd 4

30/05/16 10:40

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

IBATECH IsTAnBul finishes with record figures More exhibitors, more visitors and more hall space/Exhibitors and visitors very satisfied

BATECH Istanbul closed its doors after four successful days and celebrated any amount of records. The biennial international Trade Fair for Bakery, Patisserie Machinery, Ice Cream, Chocolate and Technologies is regarded as the leading event in its industry for the dynamic Turkish growth market and the entire Eurasia region. 74,563 visitors from 114 countries attended the trade fair from 14 to 17 April 2016, i.e. 17 per cent more than at the previous event in 2014 and the highest number ever. The trade fair was held for the first time in five exhibition halls covering a gross exhibition area of around 50,000 square metres. After the record figure in 2014, the amount of exhibition space therefore increased once again by 5,000 square metres. IBATECH Istanbul 2016 also attracted a record number of exhibitors. A total of 366 companies from 18 countries, i.e. a marked increase of just under 27 per cent compared with 2014, took part in the trade fair. For example, a large number of international market leaders presented their latest technologies and products. Visitors rated their attendance at the trade fair as extremely positive. According to a survey, visitors generally awarded IBATECH Istanbul a good overall mark of 1.7 (marks on a scale

of 1 to 6, where 1 is the highest and 6 the lowest mark). Due to their satisfaction, nearly every visitor (98 per cent) also wanted to come back to the trade fair in 2018. 99 per cent of respondents were intending to recommend the event to work colleagues, superiors or business associates while 90 per cent believed that the trade fair would become more important in future. Confectioners represented the largest visitor group at 47 per cent (2014: 45 per cent), followed by bakers at 21 per cent (2014: 33 per cent). There was a substantial rise in the proportion of manufacturers of chocolate and confectionery (15 per cent compared with 9 per cent in 2014) and ice cream producers (17 per cent compared with 7 per cent in 2014). The trade visitors were primarily interested in frozen products, cakes and convenience products (47 per cent) followed by raw materials and semi-finished products (46 per cent), as well as production machinery and accessories (35 per cent). In general, visitors demonstrated a high propensity to invest. 80 per cent of them were involved in purchasing and procurement intentions. In the official trade fair survey 82 per cent of visitors said they would definitely or probably make investments. An official German joint stand was offered for the first time. It

was presented by the German Federal Ministry of Economic Affairs and Energy with the support of the VDMA Association for Food Processing Machinery and Packaging Machinery. BATECH İstanbul was also supported for the first time by the Turkish Ministry of Economic Affairs and was publicised by the Turkish attachés in the target countries. Visitor delegations from numerous countries such as Azerbaijan, Usbekistan, Kosovo, Tunisia, Oman, Cameroon, Bulgaria, etc. came to the trade fair to obtain information and were welcomed at the opening ceremony by Cevdet Yılmaz, the Turkish Minister of Development. The meeting place for the industry in Turkey alternates between Istanbul, Ankara and Izmir. The next IBATECH Istanbul will be held in Istanbul from 12 to 15 April 2018. IBATECH Izmir will take place in Izmir (this year for the first time) from 8 to 10 December 2016 while IBATECH Ankara will be staged in Ankara from 9 to 12 March 2017. IBATECH Istanbul is organised by Messe Stuttgart which has its own subsidiary - Messe Stuttgart Ares Fuarcılık - in Istanbul. www.ibatech.com.tr

21 IBATECH comunicato - FP 3-16.indd 3

08/09/16 16:17

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

J. RETTEnMAIER usA lP, fiBer Products of the HIGHEsT QuAlITY

rom our start in Holzmühle, Germany, in 1878, to Schoolcraft, Michigan, USA, today, to everywhere in between, the Rettenmaier family has been manufacturing fiber products of the highest quality for over 135 years. In that time, our business has grown from a single mill to a global group of companies, leading the way in fiber and cellulose production – with sales, R&D and production facilities all over the world. J. RETTENMAIER USA LP, a member of the dynamic global leader JRS Group, manufactures many of the highly purposeful, label-friendly fibers that contribute both nutritional and functional benefits that are sold both domestically and internationally. J. Rettenmaier is the world’s largest manufacturing company for insoluble fibers and offers the most diverse portfolio compared to any other fiber company. JRS also specializes in other products including functional cellulose, specialized dextrose, specialty starch products, stabilized brans and germ, and a variety of customized blends. VITACEL®, Canadian Harvest®, and VIVAPUR® are our recognized brands used to promote and market our diverse portfolio into the wellestablished Food industry. Our unique insoluble fibers are used in advanced food product systems, providing the ideal ingredient for fiber enriched and reduced calorie applications including breads, cere-

F I B E R HEALTHY.FUNCTIONAL.CLEAN.

877.895.4033 • info@jrsusa.com • www.jrsusa.com

als, pasta, bars, beverages, sweet baked goods, tortillas, flatbreads, cheese, meat products and many more. Adding VITACEL®, Canadian Harvest®, and VIVAPUR® products can increase the health-promoting benefits, cost effectiveness, label friendliness, enhance the marketability, and increase the customer value of your finished products. VITACEL® and Canadian Harvest® Products include: Powdered Cellulose, Oat Fiber, Organic Oat Fiber, Sugarcane Fiber, Rice Fiber, Soy Fiber, Organic Soy Fiber, Wheat Fiber, Potato Fiber, Pea Fiber, Bamboo Fiber, Apple Fiber, Orange Fiber, Cocoa Fiber, Vanilla Fiber, Psyllium, Multi-Fiber blends, Stabilized Brans and Germ, and Specialty Starches. VIVAPUR® products include: Microcrystalline Cellulose (MCC), Col-

lodial Microcrystalline Cellulose (cMCC), Methyl Cellulose (MC), and Hydroxypropyl Methyl Cellulose (HPMC). By continuing to advance our technology and evolve, JRS has built a global business ﬁrmly rooted in quality, knowledge and customer service. This focus has positioned us for further growth with the continued tradition of being the reliable and trusted, worldwide partner our customers expect. Our teams are ready to work with you to create customized solutions for your application needs. Contact your local account manager or our technical and applications team to assist you with making recommendations that are suitable for your ﬁnished product goals. J. Rettenmaier USA www.jrsusa.com or info@jrsusa.com.

22 J RETTENMAIER - FP 3-16.indd 3

01/08/16 14:57

FIBER

HEALTHY.FUNCTIONAL.CLEAN. Using clean label fiber ingredients to reduce calories, fat and carbs in your bakery products has never been easier. Fiber can also provide the functional benefits of increased shelf-life, improved fresh-keeping abilities, and better texture and structure in traditional or Gluten-Free applications, while consumers receive the added benefits of increased gut health, lower cholesterol, increased satiety and an overall fiber enhanced, healthy diet. Call our expert team at 877.895.4033 to get started on tailored solutions for your bakery products.

Look for the Butterfly

877.895.4033

info@jrsusa.com

www.jrsusa.com

ÂŽ

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Join Bakery China 2017 and Share aSia Pacific’S Bakery Market

akery China, initiated in 1997 is now Asia Pacific’s leading event serving the entire value chain for the bakery and confectionery market, annually organized by China Association of Bakery and Confectionery Industry and Bakery China Exhibitions Co., Ltd.. In 2017 Bakery China will be held on May 10-13 at Shanghai. The event enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry. Bakery China 2016 took place on 165,000sqm exhibition space (10% increase vs 2015) which made it into the world’s largest bakery show and in show duration Bakery China 2016 altogether hosted 1,841 exhibitors (11% increase vs 2015) from 24 countries and regions, and 102,551 visitors (12% increase vs 2015) from 55 countries and regions. Bakery China has proved repeatedly to be the communication, idea exchanging, innovation inspiring, market pioneering, talent sourcing and competition platform among local and overseas companies and buyers. Show Exhibit Portfolio • Baking Ingredients - Baking raw materials and ingredients - Baking additives and preservatives - Baking stuffing - Cake decorations • Baking equipment - Baking equipment - Baking molds - Ovens and accessories • Baking processing - Mooncake and mooncake production

- Pastry and pastry production - Candy and candy production - Ice-cream and ice-cream production - Snack and snack production - Coffee and coffee machines - Baking processing, and R&D technologies • Baking packaging solutions - Baking packaging materials - Equipment and devices for baking packaging - Baking packaging design • Other assisting contents in baking industry - Laboratory and measuring instruments - Display, storage and refrigerated cabinets - Gastronomy and catering - OEM/ODM - Services - Information technology - Fitting and furnishing for shops - Logistics - Media - Training institutions Chinese Bakery Market • China is currently the world’s largest producer and consumer of bakery products • China is the world’s fastest-growing bakery market • The annual growth rate of bakery and confectionery industry is about 10% in first-tier cities of China, and about 30% in the second-tier and third-tier cities. • In 2015 China has produced about 32,232,600 tons of bakery and confectionery products, 5.83% growth upon last year and generated RMB 680,022,000 annual gathering, 6.93% growth upon last year. The total revenue of 2015 reaches RMB 535,970,000,

growing 5.04% than last year. Tax payment of sale is RMB 426,700,000, 7.56% increase and export value amounts RMB 177,100,000, 3.47% growth year on year. • In 2015 China’s pastry built RMB 101,371,000 of revenue, 11.48% growth upon last year • In 2015 biscuit’ consumption reached RMB 180,653,000, growing 8.27% • In 2015 candy and chocolate revenue is RMB 127,298,000 with a growth of 6.53% • There are more than 100,000 pastry shops in China now. About Us • China Association of Bakery and Confectionery Industry (CABCI) is a nationwide association consisting voluntary enterprises and industrial companies for bakery and confectionery industries. Our main role is to assist government departments to govern the national bakery and confectionery industry, participate in drafting the governmental policies and regulations relating to this industry, serving its members, maintaining legal rights of all the members participated so as to further promote the development of the industry. • Bakery China Exhibitions Co., Ltd. is a JV company between China Association of Bakery and Confectionary Industry (CABCI) and Reed Sinopharm Exhibitions (RSE) who is a joint venture between Sinopharm, the largest state owned pharmaceutical group in China, and Reed Exhibitions, the world’s leading events’ organizer. www.bakerychina.com

24 BAKERY CHINA - FP 3-16.indd 3

08/09/16 11:45

INGOMBRO ADV.indd 3

13/09/16 11:03

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Tecnopool, the best choice

he story of Tecnopool is one born out from a big idea: design, manufacture and installation of machinery for the treatment and processing of food products. A story that began in 1980 with the patenting of Anaconda: the first conveyor belt conceived by the companyâ&#x20AC;&#x2122;s founder, Leopoldo Lago. A winning and above all versatile product, suitable for all manufacturing processes where food products need to be thermally treated. It was the beginning of a success story that has never stopped, as the results achieved in the last 30 years have been testifying: growth of sales, an increasingly widespread presence on foreign markets, and an ongoing evolution of the products. The story of Tecnopool began in Padua, but today that story has crossed domestic boundaries to be told all over the world. From deep-freezing to cooling, from pasteurizing to proofing, from product handling all the way to baking and frying, the term flexibility goes hand in hand with all Tecnopool solutions. Before developing a plant, Tecnopool thinks of those who will use it, because flexibility for it is not only a

mental factor, itâ&#x20AC;&#x2122;s above all a work approach. This is precisely the purpose of its design office: it helps to establish an exclusive relationship with the customers, based on straightforwardness, clarity and competence. A relationship built on the meeting and exchanging of ideas that starts early in the planning phase and ends with the construction of the system. This is how Tecnopool develops plants that are truly customized for each customer and for every type of space, plants that guarantee the maximum in terms of productivity and the minimum in terms of maintenance. The versatility of Tecnopool plants is proven by the sectors in which it is applied: itâ&#x20AC;&#x2122;s no coincidence that its technology is often behind the processing of a food product. Freezing The know-how Tecnopool has acquired allows it to guarantee a method that is absolutely avant-garde for the treatment of packaged or bulk food products, which are conveyed on belt and deep-frozen in cabinets that have insulated walls with variable thickness.

Cooling A system designed for two types of cooling: Ambient and with forced air in room. It is precisely this flexibility that makes it suitable for any manufacturing line and any kind of packaged or bulk food product. Proofing Such a delicate process deserves all attention. This is why Tecnopool has always developed plants that are perfectly calibrated that do not alter the properties of the food products and which therefore respect both the end product and the consumer. Pasteurizing To make the treated products reach the right temperature within the required time, it is essential to carefully cover every detail: it is no coincidence Tecnopool designs complex plants that use insulated rooms to treat the food products in accordance with parameters that are constantly monitored. Diathermic Oil Spiral Oven Tecnopool, faithful to its philosophy of simplifying production lines for mechanical and economic reasons, has completed its range of plants with a spiral cooking system which, thanks

26 TECNOPOOL - FP 3-16.indd 3

24/05/16 10:29

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

to its configuration, allows for space saving and a smooth production process. In this way, it is possible to avoid the use of row gear up/gear down systems, which are very common in the pan lines used in tunnel ovens. This is not something new; however, this spiral configuration makes it possible to make the best of the heating system designed by Tecnopool for this oven. The absence of forced ventilation and the favourable balance of air/product volume in the cell, compared to a tunnel oven, makes it possible to work with room temperatures between 10° and 15°C lower than those used by tunnel ovens (cooking times being equal). In special cases, according to Tecnopool’s experience, these differences can reach 30°C. Anyway, also in some specific cases in which it is necessary, forced ventilation is also installed in order to increase the convective effect. The technical decision leading Tecnopool to choose a radiator system, together with the special configuration afforded by the spiral, comes from the results obtained after years of trials with all types of products and in very different working conditions, which

show a higher thermal performance, thus improving the results compared with other systems. The thermal fluid that runs through the tubes is diathermic oil, a system that has been chosen on account of its high thermal performance and its very low risk. It must be taken into consideration that the performance of a diathermic-oil boiler ranges between 87% and 91%, compared to 60% of an air-heating system or 30% of a direct-flame heating system. Tecnopool spiral oven makes it possible to save space, simplify the flow of the production line and save energy.

- Increase the rate of response and adjustment of the temperature; - Keep the frying oil as static as possible. Fume extraction hood with fat separation filters, high-efficiency turbine and glazed perimeter fence: - To facilitate the extraction of fumes and steam, prevent any condensation dripping back into the frying oil causing contamination; - To permit the visual inspection of the production; - To separate and condense the oil in suspension present in the fumes, to avoid odour.

Thermal Oil Fryer True to its philosophy of constant evolution and growth, Tecnopool increases its product range with another processing machine that allows it to complete new production lines that meet customer requirements in the areas of meat, fish, bread and sweets, snacks, peanuts and even pet food: Tecnopool fryer.

Frying pan completely removable: - For easy and fast cleaning during maintenance work of the machine; - To permit the elimination of scrap as solids; - To use the frying pan as a decantation filter of the oil.

Why choosing a Tecnopool fryer? Thermal oil exchanger submerged in the frying pan to: - Reduce to a minimum the difference in temperature between the heat source and the required frying temperature of the oil;

www.tecnopool.it

In short, the best choice for Tecnopool’s customers.

27 TECNOPOOL - FP 3-16.indd 4

24/05/16 10:29

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Boss, an uncompromising oven

Real Forniâ&#x20AC;&#x2122;s new rotary oven Boss combines innovation and researches with the yearly experience and tradition

or more than 50 years Real Forni has been working in the development of ovens and equipment for the baking sector supporting the professionals from all over the world in this important food sector. The new rotary oven Boss combines innovation and researches with the yearly experience and tradition of the company thus making Boss the reference model of its category.

installed kcal/h! This is possible thanks to a system of baking endowed with two powerful fans and an heat exchanger with triple turn of fumes and to a system of insulation consisting in three layers of rock wool compressed panels. As

for the consumption, this system is extremely virtuous and with the addition of reduced overall dimensions it is possible to position the oven side by side on its three sides. These features give you the possibility to save a huge quantity of space

Maximum efficiency, reduced overall dimensions and low consumption are the key features that allow the user to save energy and space, reduce the cost of maintenance and improve the result on the baked product. A good ventilated baking for a rotary oven consists in the correct distribution of the heat and in the ability to bake the product with a gentle and abundant flow of air: this is the only way to equal the baking of a static oven. Another ultimate point is the ability of the oven to produce a great quantity of steam in a very short time and to regenerate it for the following baking. Thanks to the steamer positioned in the middle of the air flow, the oven Boss guarantees quickness and power to obtain crumbly products with a crisp crust. In the planning stage we have worked hard on the consumption and the results are real, indeed the oven Boss 60.80 heats up very quickly and it needs only 50.000 28 REALFORNI - FP 3-16.indd 3

10/06/16 12:01

MINIMUN OVERALL SIZE MAXIMUN POWER

HALL B5 STAND 280

REALFORNI ADV_FP 1-16.indd 3

11/01/16 13:22

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

inside your place in comparison to any other oven in commerce. The range starts from the smallest 50.70 which is able to contain a trolley of 40x60, 40x80, 50x70 or 18”x26”of 16/18 trays, its reduced dimensions allow the transportation of the oven completely assembled. For trays 60x80 we can offer the classic Boss 60.80 with 18/20 trays or the “reduced” Boss with 16/18 trays (Boss 60.80 R) which is perfect for places not so high. The range includes also the 60.100 model for trolleys 60x90, 60x100 and 80x80 and the largest Boss 80.100. All models are available with gas or gas-oil burner or electric power supply.

The ovens are provided with a lower platform for the rotative trolley in order to have an easy entry of the trolley, a motorised flue valve and stainless steel side panels. You can choose, as an optional feature, the fume exhaust from the rear wall of the oven or an advanced LCD display programmer. There is also the brand new innovative and spectacular “Panorama” version which has a glass on the back side that enable the direct view of the baking process inside the oven, which is realized with a double inside glass with a very high insulation and with an external curved and openable glass for maximum safety, cleaning and beauty.

This oven is perfect to separate the laboratory from the sale zone and it can be a great attraction both in shopping centers and in small bakeries because it guarantees a privileged view on the baking process, keeping a clear division between laboratory and commercial zone. A LCD display inserted on the top, exposed to the public, is also available. This LCD display shows the state and the type of product which is baking (Baguette - ready in 11 minutes) with photos in high resolution.

30 REALFORNI - FP 3-16.indd 4

10/06/16 12:01

Approved Event

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

THE SWEETEST WORLDWIDE HUB At rimini fiera, from 21st to 25th january 2017, the world’s artisan confectionery show.Coffee, an increasingly important player, officially becomes part of the expo’s name. Ab tech expo, the biennial exhibition for bakery, will be back.

he traditional five days of the world exhibition of artisan confectionery will be held at Rimini Fiera from 21st to 25th January 2017. Increasingly ‘HoReCa oriented’, from the its edition SIGEP officially adds coffee to its key players, assuming the new denomination of International Exhibition dedicated to Artisan Gelato, Pastry and Bakery Production, and the Coffee Sector. Following the exceptional success of the last edition (201,000 trade visitors, 41,000 from abroad, a total of 720 journalists and bloggers, 500 events at the expo), SIGEP continues to follow its growth process, which aims at increasing the international profile of every single activity. SIGEP WORLDWIDE Asia, USA and the Middle East, with a focus on Germany: these are the key targets of SIGEP 2017, which will also include the last dates in London and Berlin of the three-year program of the Gelato World Tour organized by SIGEP and Carpigiani, before the finals in Rimini in September 2017. On the pastry front, even closer attention is being paid to the markets and demand in the Balkans, Central and South America, as well as India. This attention results in the participation of buyers, trade members and business delegations, also in collaboration with ICE, the Agency for the foreign promotion and internationalization of Italian enterprises - as part of the program for strength-

ening Italy’s large trade fair events, foreseen by the Italian government’s special plan for the promotion of Italian-made products - which involves 18 ICE offices worldwide. AB TECH EXPO In 2017, AB TECH EXPO (the biennial international exhibition of technologies and products for bakery, pastry and confectionery) will be back. The baker’s art comes together at the event dedicated to bakery, a unique expo for the variety of technology, combined with products, ingredients and venue concepts. The key player will be the entire product chain with its semi-industrial technology, from product stockage to the preparation of recipes, from dough to processing (dividing, shaping, cutting), through to rising, baking, cooling, final cutting and packaging, obviously including all the services that follow the

quality of the process. The “bakery hall” will also host an event with a world profile: the finals of Bread in the City, in which the four 2015 finalist nations and the four 2016 finalists will compete for the title. GELATO The spotlight’s on the German Challenge (21 and 22 January), an initiative with the patronage of Uniteis and dedicated to the Italian-made artisan gelato chain, which is going through a period of great expansion in Germany and, the country that now hosts 10% of Europe’s artisan gelato parlours. A hundred German gelato artisans will compete for eight places in the Berlin date of the Gelato World Tour in June 2017. The initiative is connected with the process of certification of Italian gelato parlours abroad, prepared by SIGEP in collaboration with the Ministry of

32 SIGEP comunicato - FP 3-16.indd 3

08/09/16 16:19

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Agricultural Policies, the Ministry for Foreign Affairs and International Cooperation and Assocamere Estero (the Association of Italian Chambers of Commerce abroad) and, in this case, in collaboration with the Chamber of Commerce of Frankfurt. PASTRY In the Pastry Arena, the key event of SIGEP 2017 will be the Junior World Pastry Championship, being held on 21st and 22nd January. Ten teams have already entered (France, Japan, India, the Balkans, the Philippines, Singapore, Mexico, Poland, Russia, Italy), who will compete on the theme Planet Fantasy. The power of fantasy. The Italian Senior and Junior pastry Championships have also been confirmed on 23rd and 24th January, as well as The Star of Sugar, international sugar art contest (2125 January) and Coppa Italia della Pasticceria Artistica (Italian Artistic Pastry Cup, which will be dedicated to the world of cartoons. The training area has been given a great boost, particularly that addressing the new generations. As is the tradition, SIGEP Young will bring together Italian Schools, with students and teachers who, at the next SIGEP, will be involved in courses on exhibitors’ stands and in the expo’s various sectors. COFFEE Expo & Show. At SIGEP, the area dedicated to the coffee production chain has reached important dimensions,

combining the participation of companies with great events. La peculiarity is the starting point, i.e. the attention paid to highlighting the crops, to favour knowledge and awareness. Only SIGEP manages to propose such a complete range of contests, with all seven championships dedicated to coffee valid for the international circuit of World Coffee Events. Following the experience in Brazil, at SIGEP 2017 the new edition will be launched of Barista & Farmer, the first talent show dedicated to the promotion of the culture of excellent coffee. All the business ingredients of SIGEP 2017 are contained in the message of the advertising campaign created by the Gambarini & Muti agency, which represents “The sweet world connection”! Five images introduce SIGEP 2017 and form a series of connecting lines, under the claim ‘The sweetest worldwide Hub”: curved lines encircling the expo’s major products: gelato, pastry, chocolate, coffee and bread. SIGEP, THE WORLD’S MOST IMPORTANT EXPO FOR THE ARTISAN GELATO CHAIN, HAS DECIDED TO MAKE “SIMPLY GELATO” GO VIRAL Translating the word “gelato”? There are words that identify with absolute clarity not only what they describe, but also what they represent, so are therefore untranslatable. Using the word “gelato”, one intends not only a specific food, but the culture of Italian taste in the world, the

creativity of master gelato makers and the quality of the entire production chain. The word “Gelato”… just like espresso, pizza and pasta is untranslatable. In fact, there is a common denominator for those products that clients request and are made and then served according to the chosen flavour and personal tastes. The denominator is that there is a person behind the counter, a “craftsman” of flavour, someone who concentrates an endless story with its roots in centuries of tradition into a few minutes’ preparation.This is why Rimini Fiera’s SIGEP, the world’s most important expo for the artisan gelato chain, has decided to make “SIMPLY GELATO” go viral. At SIGEP they explain, “We want to carry this ‘mission’ worldwide, because artisan gelato is a unique product, different from the industrial variety – some of which is very good–which is known throughout the world as ice cream. They are two different products, and are so because artisan gelato is able to satisfye very palate- kiddies’ and adults’ alike -under the banner of something inimitable, made freshly every day, now almost always before clients’ very eyes, is available in hundreds of flavours that highlight the typical specialities of every area in the world, and therefore has a specific - untranslatable name: simply… gelato!”. From gelato parlours all over the world, who receive products and technology from Italian companies that export up to 90% of their output, SIGEP awaits (on Facebook, Instagram and Twitter)photos of venues in which the words “gelato” or “gelateria” (gelato parlour/shop) are highlighted, videos with declarations of love for gelato, all to be spread throughout the social networks in order to contaminate with a smile the millions of people who love gelato… simply gelato. Use the hashtags #simplygelato and #Sigep2017. www.sigep.it

33 SIGEP comunicato - FP 3-16.indd 4

08/09/16 16:19

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

wide range of automatic, semiautomatic and manual slicers, moulders and bread mill

wide range of automatic, semiautomatic and manual slicers, moulders and bread mill for whoever wishes for more than a simple machine to work.

clined loading, rear horizontal loading with manual bread-pusher. The sizes of the loaf are respectively mm. 520 or 420, and height up to 170 mm.

The steadily technological update integrated with several investments combined with a reliable staff have allowed the company Sibread to grow and widen its sales network.

S4S-S5S semiautomatic slicer, with frontal/inclined loading, rear horizontal loading with semiautomatic bread-pusher. Speed adjustable through a potentiometer.

The company believes in its work as well as in the development of new creative sources as a means to improve the pastry and bakery sector. Sibread puts every day its extensive know-how and innovative ideas at the customersâ&#x20AC;&#x2122; disposal. SLICERS S4-S5 is provided with frontal/in-

URANUS A fully automatic bread for handicraft-industrial. Steel structure mounted on a base with wheels. Adjustable speed of the two carpets

S4A-S5A Automatic slicer with frontal/inclined loading, rear horizontal loading with bread-pusher; it is also possible to cut loaf by loaf, or in continuous. SS4 it is the new one, Self Service slicer for supermarket and shops. Can be use directly from the customers, front loading of loaves width 420 mm height 60-170 mm.

34 SIBREAD FP 3-16.indd 3

13/06/16 10:36

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

rear loading. Option: slide of gravity and motorized front carpet.

a total cutting or a partial cutting of the product.

MERCURY Slicer ideal for cutting baguettes and loaves. Stainless steel structure, Ideal for restaurants and big communities, cuts loaves of bread in slices of variable thickness, load capacity for one or two loaves. Optional steel support.

MOULDERS F500-F600 moulders

for

small

shops, cylinders length 500 and 600 mm complete of infeed belt. Optional: long loaf moulder. BREAD MILL GRI130 Structure in stainless steel, externally adjustable rotary sieve with two granulometries. GRI131 Structure in stainless steel, single sieve one granulometries.

JUPITER Sandwiches slicer with adjustable cutting, possibility to make

www.sibread.com

news in short

in short

an all-round winner for wiegand & SOHn

pecialist gourmet sauces producer Wiegand & Sohn has selected RPC Promens Consumer Kutenholz’s Allrounder for its ranges of mayonnaise, salad cream, remoulade, tomato ketchup and curry ketchup. The modern-looking 875ml HDPE bottle features a head stand cap and its stylish attractive design also offers comfortable easy-handling for

the consumer. A generously-sized labelling area provides optimum space for the eye-catching high impact labels that maximise on-shelf appeal. Whether at home or in large restaurant kitchens, the RPC Allrounder and the sauces from Wiegand & Sohn provide a ‘must-have’ combination. 35

SIBREAD FP 3-16.indd 4

13/06/16 10:36

INNO V

RAZI eL

rAziel-srls - HAll n.1.1 stAnd 2354

ION AT

RAZIEL SRLS

DEVELOPE

Bakery - PaSTa - ConfeCTionery eQUiPMenT

EN FREE UT

special

n Italian company projected towards the international market, Raziel srls is a company specialised in only natural baking solutions and is a worldwide point of reference for the entire industry of processing machinery for bread dough, fast-food products, gluten-free, biscuits and product shelf-life. The corporate aim is to ensure clients or customers with a diversified know-how, assisting with the most appropriate choice of production processes and lines. Nature and technology go hand in hand in our products to provide new ideas and opportunities to contemporary baking for an increasingly focused market on the quality and the latest consumer requirements. Who we are We respect nature as this is the only way our products can comply with the highest quality standards and customer needs. Every day we strive until your bread reaches that point of excellence that only very ambitious and positive people are able to achieve. Every day we look beyond what we have already achieved so that we can continue to improve. More and more industrial bakery companies are relying on us and seeking our know-how to build new factories and start new production lines. At Raziel srls, you can find a highly reliable partner that takes care of customers by listening to their real needs and by always looking for the best improved solutions to offer.

What bread is for us Bread has no boundaries, it was created from migrations: RAZIEL srls is present worldwide with consultancy and demonstrations at industrial bakeries and alternative fast-food processing. Raw material diversity is wealth; at

RAZIEL srls we experiment with the richness of our proposals and adaptation to recipes to start new production lines in areas where bread is inexistent due to the scarce quality of ingredients found in such areas. RAZIEL srls imparts the true culture of baking that history has passed on to us. RAZIEL srls has the wealth of many bakeries, each one with at least one type of specific bread and a baker who represents and defends the culture of his/her territory and by relating with local customers, strengthens its continuity. What we offer Specifically, raziel will give you three reasons to request our consutancy. 1- Your aim is to spend as less as possible and save RAZIEL srls has forty yearsâ&#x20AC;&#x2122; experience in the baking industry, by virtue of which it can direct customers to saving-oriented investments, while maintaining maximum production efficiency. We will choose

objectives together and direct you, based on the budget available from the company, to invest on the most appropriate marketing strategy, with the only aim of increasing your turnover. 2- A winning strategy to build a new baking company What RAZIEL srls does exactly is analyse your company and your idea of investment in the baking and derivatives industry from start to finish. Therefore, RAZIEL acts as an intermediary between the customer and the machinery supplier company, as a neutral figure is needed to advise the customer on the most appropriate choice. 3- If you think a figure that is qualified and specialised in the field is not necessary to study and set up the best strategy for your company RAZIEL srls is not interested in selling you the most services pos-

36 RAZIEL - FP 3-16.indd 3

06/09/16 14:43

DEVELOPE

ION AT

INNO V

RAZI eL

EN FREE UT

WE FIND THE BEST SOLUTION

Progetto grafico:

natural bread making? Covering the needs of all bread-makers, from small artisans to large industries Specialized company for the fulfillment of the many technological/ design needs concerning the production of new plants in the entire sector of bakery / Fast food / gluten free, on both artisan and industrial levels. Raziel srls has ten years of experience in increasing the shelf life of the products, without using additives, preservatives, alcohol or MAP; We rather use a thermal treatment, at room temperature, that increases the shelf life to 90/120 days.

www.raziel-srls.eu RAZIEL ADV_2016.indd 3

05/09/16 10:09

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

The entrepreneurs and investors that choose to contact RAZIEL, rely on its team of technologists and consultants who aim at tangible results and who wish to provide a unique service focused on the customer’s requirements. How we work What is a consultant/technologist? It is a professional figure with the task of: • working alongside the industry owner or investor in the new project’s feasibility.

Giovanni Ferretti Tecnologo Bread-making and derivatives consultant

sible, but in giving you sound advice, so you achieve immediate results that can make the difference for your company. RAZIEL srls therefore provides the backer and project with its experience and professionalism, using its skill, know-how and contact networks that belong pre-eminently to its professional history.

• searching for new and state-of-theart machinery, which enables high staff reduction, advanced technology for dough formation that plays a crucial part in the positive outcome of the end product. • working with raw materials without using chemical ingredients, but using only the properties of the raw materials with the addition of natural enzymes to achieve a topquality end product. experience in lengthening the product shelf-life without using preservatives: • Raziel makes you increase corporate profits by working on the

shelf-life of the product through heat treatment and new and already tested technologies that lengthen shelf-life to 90/160 days at room temperature and preservative-free. After many years of research, Raziel is able to work on production by lengthening shelf-life through microwave pasteurisation, which enables constant quality as it is non-invasive on the end product. This technique enables the sales network to extend to areas where it would be impossible to use other alternatives. This technology avoids the product freezing process which, as we know, is detrimental to the quality, has excessive investment costs and high electricity costs to maintain the negative temperature at – 20°C. In developing countries where it is not impossible to create a product freezing network, microwave pasteurisation is able to replace it, maintaining the quality that characterises the product, enabling the company to extend its sales network and consequently its profits. Raziel srls. www.raziel-srls.eu

38 RAZIEL - FP 3-16.indd 4

06/09/16 14:43

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

PRIM ITALIA, a THIrd GEnEraTIon CoMPanY

he design and construction of machines and systems for industrial bread-making with the care of a handmade product. PRIM Italia was established in Milan in 1980 thanks to the extensive experience of Grissinatrice Italiana, which, in the 1950s, was the ﬁrst company ever to design and build machines to make breadsticks. With perseverance and determination, it has become a leading company in this sector, gaining the trust of its customers, leading to rapid expansion and international recognition. Breadsticks and pizzas are typical Italian products appreciated throughout the world, and producers are always seeking innovation

able to satisfy both the eyes and tastes of consumers. The company’s daily commitment is aimed at supporting this ongoing development and building breadstick/pizza machines and systems, which are able to meet all new requirements. The company stands out for producing top-quality products and for the high level of technology used, combined with the reliability and technical support ensured by its founding members. The guarantee of business continuity comes from the new generation, which has been part of the workforce for several years, learning from the experience gained, pursuing the pioneering spirit of the company founders, and combining

historical continuity with new energy and innovation. The range of machines is aimed both at small laboratories and large industries, always maintaining the genuineness and fragrance of its products unaltered. In addition to standard machines, prototypes and special machines are built in order to meet any kind of need. Besides being internationally oriented, the company still has a strong connection with its area of origin. In fact, all stages, i.e. creation, design, production and processing of individual components until ﬁnal assembly, are carried out entirely in Italy at the company’s premises to guarantee fully “Made in Italy” products. www.primitalia.com

39 PRIM ITALIA - FP 3-16.indd 3

27/07/16 12:37

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

manufacturer of supermarket and food service equipment

&E Mfg. Co., Inc. is in its 41st year as a manufacturer of supermarket and food service equipment. Based in Kingston, NY, M&E designs and manufactures patented type 304 or 316L stainless steel and aluminum equipment used in national and regional chains in the supermarket, foodservice, bakery and material handling industries. Our MADE IN THE USA, Professional Series Equipment® product lines include: Nesting Bakery - Z-FRAME® Racks for commercial rack ovens and rotating ovens, custom racks in type 304 stainless steel and/or aluminum with extraordinarily strong design and construction features. Whatever your application needs are, we design and manufacture to those specifications using our portfolio of patented features. - X-FRAME® Correctional Facility Interlocking Racks are heavygauge, all Type 304 Stainless Steel. These 100% TIG-Welded (not MIG welded) racks feature no removable parts and (unless otherwise specified) cannot be disassembled—caster replacement requires a grinder or saw to remove the

welded-on fasteners. The engineered frame provides 475% to 750% greater torsional strength than a standard rectangular-frame rack, and is designed to minimize or eliminate many of the design flaws which can make the conventional rack frame susceptible to failure or loose parts. Non Correctional Facility models are available in aluminum, type 304 stainless steel. ZX-FRAME® Nesting Transport Racks combine the patented features of the Z-FRAME® Nesting Racks, with the application specific features of X-FRAME® Interlocking Racks. ZX-FRAME® is built to SURVIVE in a hostile work environment, ideal for extreme duty: commercial, material handling, transport, central commissary applications. N-FRAME® Nesting Racks are a Dealer Only version of our patented Z-FRAME® Nesting Bakery and Oven Rack product line. These racks offer the same tried-and-true, patented design of our Z-FRAME Nesting Racks® and are sold exclusively through DEALERS. NFRAME® Nesting Racks are “investment quality”! Z-RACK® Nester Stainless Steel & Aluminum Bakery Racks available in standard sizes and configurations. OvenZ® Nesting Oven Racks. Aluminum/Stainless Steel and Stainless Steel models available. Bakery Pro® custom & standard Bakery Equipment including nesting baking racks, oven racks, stainless steel tables, cabinets, sinks, shelving, patented carts, & demo carts. Super Ergo Pup Pan Dolly with Ergonomic Style Double Handle and Ergonomic Height for Reduced Reach and Easy Pan Removal. Space Pak custom configurations

provide flexibility to interlock Professional Series® equipment such as workstations, holding cabinets, and transport dollies with our Z-FRAME® Nesting Bakery and Oven Racks to recover valuable floor space. This flexibility will provide even more options for a smoother workflow and more efficient foodservice operations. - Glacier Islands™ Decorator Series Ice Merchandisers. Put the sizzle in your ice merchandising program while building brand. Other M&E Mfg. Co., Inc. product lines include Deli Buddy® Face to Face Slicer Mounting Systems®, Butcher Buddy® and Seafood Mate™ Face to Face Wrap Stations, Demo Z® Demonstration Theatres, Face to Face Engagement Centers™, Fresh Seafood Market™, and Deli Pro®. www.zframerack.com

40 DELIBUDDY - FP 3-16.indd 3

12/09/16 10:29

INGOMBRO ADV.indd 3

09/09/16 11:37

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

raDemaKer,innovative soLutions for tHe BakerY industrY

t Rademaker they have managed to transform the bakery traditions of the past into robust, state-ofthe-art industrial bakery production lines that meet and exceed customer requirements all over the world. The North american and latin american region is an important region for the Dutch company and therefore they are proud to present their production solutions at iBie: 6519. a booth well worth visiting. Founded in 1977, Rademaker was one of the ﬁrst companies to specialize in the development and supply of innovative solutions for the bakery industry. Today, Rademaker is one of the front-runners in the bakery industry, with global presence and a service that goes well beyond the delivery and installation of bakery production lines alone. Dedicated, highly skilled and experienced professionals employ the latest engineering technology to provide customers with solutions that allow them to face the future with conﬁdence. Based upon customer requirements, Rademaker food technicians combine customized in-

novations with the latest standard technology, resulting in ﬂexible production lines and turnkey solutions. It is no surprise that dough processing holds no secrets to Rademaker. Rademaker solutions are geared towards the customer’s speciﬁc dough process and products. The development process starts in the Rademaker Technology Centre, here production processes are tested in an optimal testing environment. Rademaker technologists develop the best products their customers demand and translate these into a Rademaker production line that will yield maximal results in terms of product quality and return on investment, with a focus on ingredient and waste reduction. The Rademaker portfolio contains a wide range of dough processing machines.

Rademaker incorporated its bread know-how into the ﬂexible Crusto Specialisti in macchinari per il food bread line that allows its users to anticipate the future requirements Quando si parla di food processing e di panificazi of their markets.

ingredienti chiave per il successo sono: innovazione visione internazionale che consideri i gusti locali e

Designed to produce a wide range Centro Tecnologico Rademaker, dove si trova il nost of breads, the machine allows fast di panificazione e di formazione degli operatori, ab product changeovers and expanoltre 30 anni di esperienza nello sviluppo di innovativ sion with customized additions. This per la panificazione industriale. Vi in way the customer food canprocessing easily eadapt visitarci per potervi dare nuove idee e nuove ispirazion their product range. The Rademaker creareline prodotti altissima Flatbread production is diable to qualità nella maniera più fles produce a wide variety of high qualChiamate il numero +39 345 5279508 per par ity ﬂatbreads to lusciously topped esperto in macchinari per il food processing e pizzas.

panificazione industriale. Oppure visitate il nos

Croissant production lines were www.rademaker.com among the very ﬁrst Rademaker bakery production lines. Today, Rademaker is the recognized leader in ﬂexible croissant lines, guaranteeing large quantities. Over Rademaker BV, Tel. +39 345 5279508, Email johmsted three decades of experience become evident in an unsurpassed dough quality.

42 RADEMAKER - FP 3-16.indd 3

26/07/16 10:25

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

and development. Rademaker Laminators guarantee high output and the very best quality. They can be developed both as a block processor or a fully automated laminator. By adding the Rademaker Pastry Make-up line also a wide range of pastry products ca be produced.

The secret of good croissant dough and pastries originates in the laminator process. Rademaker is an expert in stress-free dough sheeting and handling and has valuable experience in sheeting technology. That is why Rademaker developed four different laminator methods, based on market-driven research

Rademaker also offers production solutions for pie and quiche products with their Pie line. When a full production facility is needed, the Rademaker System Integration Department steps in. They have a tremendous insight in the systems that are available from third party suppliers. For each project, the optimum combination of these systems is found. Rademaker is independent in choosing third party suppliers. We can therefore objectively assess both the individual and overall performance and strengths. The

selection of partners is the result of Rademaker’s quest for the best: we select partners that will go the extra mile in terms of product innovation & services. A unique combination of proven and new technology plus attention for detail, all based on customer requirements, guarantee Rademaker to be the perfect partner in the bakery industry. Therefore it is no surprise that Rademaker has proven itself as a worth full partner for the Worldwide baking industry. iBie Rademaker will unveil two new, revolutionary production machines at IBIE 2016. Also a new, state-of-theart Handling system will be exhibited. Be sure to visit Rademaker at iBie: booth 6519 and ﬁnd out why they are the industry leaders. www.rademaker.com

news IN SHORT

IN SHORT

ParKer P1D-c cYLInDerS offer rapid cLeaninG in HarsH environments

arker, the global leader in motion and control technologies, has launched its P1D-C Ultra Clean and P1D-C Pro Clean pneumatic cylinders. Designed to eliminate retention areas such as recesses, grooves or pockets, the cylinders offer easy and quick cleaning for applications in harsh environments, thus providing users with reduced maintenance and downtime. The P1D-C Ultra Clean version comprises a tube proﬁle made from anodised aluminium. In effect, it offers four completely smooth surfaces without traps to prevent any stagnation of impurities such as dirt and liquids from the cylinder body.

The permanently sealed cylinder is thus ideal for applications where hygiene and ease-of-cleaning are paramount, such as in the food and beverage industry. The lubrication of the P1D-C cylinder range is made with Parker’s proven, edible grease that offers food industry approval. The P1D-C Pro Clean version uses the same proﬁle but one side has two slots to allow the embedding of sensors for detecting limit switches – the remaining three sides are smooth. The Pro Clean design was devised with applications such as packaging and conveying in mind. Both P1D-C cylinder types are available in diameters from 32 to 125 mm, and

in stroke lengths up to 2800 mm. These quiet operation, corrosion and chemical resistant cylinders have been developed according to the dimensional standard ISO 15552 to ensure compliance internationally. For further information on P1D-C please visit: www.parker.com

43 RADEMAKER - FP 3-16.indd 4

26/07/16 10:25

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

maVerIK OILS, deLiverinG tHe BuiLdinG BLocks of Your success

UR pRODUcTs Now more than ever, consumers are hyperfocused on the quality of their food, cosmetics, and medicine. So are we. We offer a wide range of ingredients (including non-GMO, organic, kosher and allergen-free products), and quality is our top priority. At Maverik Oils, ownership and operations thrive under the same roof.

This allows us to deliver our products as quickly and cost efﬁciently as possible. It also makes it easy to create custom blends of our products whenever necessary. We always challenge our partners to get the best quality at the lowest prices for all of our clients. Saving you time and money is as important to us, as it is to you. Maverik offers a huge selection of

news IN SHORT

the ﬁnest organic/non-GMO specialty oils and ingredients to food, cosmetic, and pharmaceutical manufactures. We follow the industry’s most current and widely respected independent third-party certiﬁcation services, ensuring that the organic integrity of our products is preserved from seed to shelf. www.maverikoils.com IN SHORT

BottLeGreen drinks eXtends into pLastic

&H Plastics has recently completed production of a new 50ml bottle for SHS Drinks’ brand, bottlegreen. Initially produced to allow added value as an inclusion of a 50ml cordial serve in a twin pack of 750ml glass sparkling pressés for Waitrose meal deals, the use of these new plastic bottles has opened up a range of benefits to the company. The PET bottles were developed, tooled, moulded and finished by M&H Plastics at its Beccles plant, working closely with SHS Group’s fillers and marketing department. An exceptional-

ly fast turnaround enabled SHS Group to beneﬁt by getting the product to market in record time. Alongside this, SHS found that, as the company was now using lighter plastic for the bottles, more could be put on pallets, reducing distribution and logistics costs. An added beneﬁt to using plastic for this product has meant that new markets are opening up in foodservice, transport markets (especially aviation) and on-the-go. Commenting on the new bottles and the service received, Amanda Grabham Marketing Director, Soft Drinks from SHS Drinks said:

“M&H has shown that it is really on top of the game with our project. Not only has its team performed superbly with the market-beating turnaround for the product, they have kept us informed and advised us throughout the process. The new markets that this bottle has opened up will mean that bottlegreen will continue to beneﬁt from an expanded market without sacriﬁcing any quality or production and marketing issues.”

44 MAVERIK OIL - FP 3-16.indd 3

27/07/16 16:25

DELIVERING THE BUILDING BLOCKS OF YOUR SUCCESS.

“DELIVERING THE BUILDING BLOCKS OF YOUR SUCCESS” PAN OIL DIVIDER PRODUCTS

SPECIALTY PHO-Free RELEASE PRODUCTS

CUSTOM BLENDS

ORGANIC CERTIFIED INGREDIENTS

NON-GMO CERTIFIED INGREDIENTS

NO MATTER HOW MUCH YOU NEED, WE’VE GOT YOU COVERED: BULK TANKER TRUCK, 275-GALLON TOTES, 55-GALLON DRUMS, 35-POUND BOX JUGS CUSTOM FORMULATIONS

CLEAN-LABEL FORMULATIONS

HIGHER YIELDS

“From Our Family To Yours” MAVERIKOILS.COM • 1-888-516-8881

MAVERIK OIL_corr.indd 3

PHO-FREE

28/07/16 10:34

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

MAYA 2 - 2 row divider-rounder

From 15 gr to 250 gr

ompact and silent machine for artisan and industriai baking plants. !t can be used alone or with other machines for industriai production lines. A new patented device includes a servomechanism for the loading and unloading of the dough on the pocket for the rounding operation. A quick hooking mechanical device consents to interchange the dividing set according to production requirements and gram range. The interior and exterior rounding drum is made of materials that comply with US FDA 21 CFR 177.2470 and ECC standards. The rounding drum is easily removable and interchangeable, according to the product to be obtained. The rounding drum speed can vary continuously, according to the kind of dough. The dividing group consists of a dough compression unit inside a dividing chamber and the following ejection of the same from the calibrating chamber to the rounding drum. Machine on wheels. Hopper with non-stick surface and a 15 kg. dough capacity. Adjustable outfeed belt. A different use than those foreseen by the manufacturer 1s prohibited, before rece1v1ng authorization.

The machine 1s built to comply with accident prevention, current hygienical and electrical standards.

r Foore m han t

Giancarlo Vanzo Export Manager Direct e-mail address: giancarlo.vanzo@pietroberto.com Direct phone +39-0445-696114 Mobile new number +39 366 6786183 Skype giancarlo1770

46 PIETROBERTO - FP 3-16.indd 3

02/09/16 13:33

INGOMBRO ADV.indd 3

11/02/16 12:54

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

COLUSSI ERMES, ADVANCED wAshiNg systEms

OLUSSI ERMES is a worldwide leader in the design and manufacture of custom made washing systems in various food sectors, such as the bakery, confectionery, chocolate, meat and dairy, and also in logistics, pharmaceutical, hospital and automotive Industry, with the production of over 4000 plants. In production since the early ’70s, Colussi Ermes has an outstanding reputation and over 40 years of field experience, research, and know-how, which enables it to penetrate different markets. The company’s quality-oriented philosophy, and production flexibility, have enabled it to produce safe and reliable solutions in line with their customers’ needs. The Colussi Ermes washing machines are fully automatic and suitable for high output applications and capable of washing thoroughly any type of products and equipment, by means of particular systems and pressure water: a large selection of wash capacities, ranging from a low hourly throughput up to thousands pieces per hour, can fulfil all production criteria. All models are built of stainless steel and of food safe material, applying up-to-date technology and complying with the most recent rules for hygiene and safety. All machines are available in multiple versions and can be equipped with different automation systems, to satisfy all environmental needs and process requirements.

Technology is an essential component in the realization of every single Colussi Ermes machine. Each part and element of the system is built using specific devices and material processing. Such specific feature ensures that deadlines are respected; besides, it is an absolute guarantee of control and quality. A high-

ly skilled and trained team will carry out the production process with analytical and monitoring tools. Colussi Ermes has always been a synonym of excellence. Mission Colussi Ermes mission consists of de-

termining the real requirements and expectations of every single customer, assisting him through a process of awareness and counselling. Service Choosing a Colussi Ermes industrial washing machine means benefitting

48 COLUSSI ERMES - FP 3-16_corr.indd 3

12/09/16 14:28

COLUSSI ERMES is a worldwide leader in the design and manufacture of custom made washing systems in the Bakery, Dairy, Meat, Logistic, Pharmaceutical, Hospital and Automotive Industry, with the production of over 4000 plants. The qualityoriented philosophy as well as the production flexibility have led COLUSSI ERMES to the achievement of important goals, thanks to their highperformance, safe and reliable solutions, in line with their customersâ&#x20AC;&#x2122; needs. At IBIE 2016 Colussi Ermes will propose a number of solutions for manual and inline pan washers with variable capacities up to over 30 items/minute, bottom down loading and introduction height up to 4â&#x20AC;?. Crate washers with innovative centrifugal drying system and throughput up to 6000 items/hour are also among the range of find on

products you will

display.

www.colussiermes.com T +39043486309 Ph/Fax +1858 384 6078

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Reconditioning services COLUSSI ERMES also offers a partial or total reconditioning of obsolete machines. We perform all the necessary repairs, replacements and renovations to optimize the machineâ&#x20AC;&#x2122;s functionalities and restore its original performance. Reconditioned machines can be upgraded with new technologies that feature capabilities comparable to modern machines.

from the best and fastest service all over the world. Our relationship with the customer only begins with the delivery of the equipment. The ongoing presence of our fully committed electrical and mechanical specialists ensures a smooth and trouble-free machine installation and start-up. Training provided by our support specialists instructs customers on how

to operate the washer, maximize its potential and perform routine maintenance. Service is a priority to Colussi Ermes. Our efficient, customer-oriented service department and multi-skilled technicians organize and provide immediate professional on-site support as well as online assistance at any time.

Saving resources Large and small companies working in the food market and using COLUSSI ERMES machines have been able to achieve extraordinary advantages such as: - better working performance of their staff - reduced wash time vs. very high hygienic and sanitary standards - dramatic energy and chemical savings - environmentally friendly wash operations - increased production capacities and safety IBIE 2016 At IBIE 2016 Colussi Ermes will propose the best solutions for manual and inline pan washers with variable capacities up to over 30 items/minute, bottom down loading and introduction height up to 4â&#x20AC;?. Crate washers with innovative centrifugal drying system and throughput up to 6000 items/hour are also among the range of products you will find on display. www.colussiermes.com

50 COLUSSI ERMES - FP 3-16_corr.indd 4

12/09/16 14:28

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

EXPERIENCE AND PASSION in the market of machinery for pastry and bakery

lba & Teknoservice srl designs and produces equipments for bakery and pastry industry as: croissant machines, make-up tables, dough billets preparing systems, laminating lines, ciabatta bread lines, multisize bread lines, pita, num bread, lavash lines, cracker lines, special lines and custom design machines. The high quality of these equipments is due to the great passion developed in over 30 years of experience. The founders of the company begin in 1982 their experience at renowned company in the industry and in 1992 open Teknoservice Snc, which begin dealing with servicing, repairs and interventions on their own or on behalf of major manufacturers. The foundersâ&#x20AC;&#x2122;s experience gained as CIM and Teckno-matik technicians, a long-time leader companies in the field of machinery for pas-

try and bakery, leads them to develop projects increasingly complex and technologically advanced, and thanks to continued collaboration with their customers, they realize the first automatic groups for croissants, make-up tables, ciabatta, bread lines and crackers lines and a variety of customized automations. This ongoing attention to the needs of the customer and assistance in the development of its automations brings Teknoservice to grow more and more, until making the decision in 2005 to transform the company, originally founded as service / intervention, in a leading company in the market of machinery for pastry and bakery: so ALBA & Teknoservice Srl is founded. ALBA & Teknoservice is present in all continents through its machinery, accessories and spare parts. Our

technicians provide direct or phone assistance all over the world. ATTENTION AND PROFESSIONALITY to evaluate the best intervention. ALBA & Teknoservice S.r.l. is careful to understand the needs of customers, to find the best way to meet them in their interests and to solve problems by careful analysis of its technicians to assess the best type of intervention according to the production. The companyâ&#x20AC;&#x2122;s strength is based on many years of experience serving our customers, offering advice, projects and technology to companies of global significance, both manufacturers of machinery that manufacturers of pastry and bakery. ALBA & Teknoservice develops customized solutions and provides a service of great experience and readiness. It is also able to develop new recipes and new products with the aid of expert technologists. The sales department is assisted by an organization aimed at customization for the customer and an adequate technical development, able to process the data on time for both making the offer and to realizing the product. PRE-SALE SERVICE Our technically trained staff provides a cared pre-sale service to determine

51 ALABA&TEKNOSERVICE - FP 3-16.indd 3

30/05/16 09:26

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

what is the best investment for the customer. After the formal request our technicians formulate a series of questions to understand the exact nature of the intervention to realize, if needed thet go personally by the customer to make inspections, surveys and what is necessary to study the project. Then they organize visits to previously made lines to show the possible solutions. Finally, it is possible to perform production tests at the laboratory of our seat. AFTER-SALE SERVICE ALBA & Teknoservice provides a quick and efficient after-sales service. This service begins with installation and testing - if needed - by our technical staff, who verifies the proper operation of the machine providing instruction to make the best use of the investment made. After installation, our staff is always ready to respond via telephone or e-mail to any request. A well-organized archive can provide real-time information and spare parts even after years. SECOND-HAND ALBA & Teknoservice with his vast experience withdraws machinery of various kinds (sheeters, croissants units, make-up tables, dough billets preparing systems, laminating lines, bread, ciabatta, crackers lines, etc.), revises and proposes them on the market with warranty. The sales department will be ready to explain time by time the available machines.

In turn, if you have a new or used equipment you no longer use, we will be happy to propose you a withdrawal on our part. Last innovation in the market: ARTISAN PIZZA LINE Albaequipment introduces a new Artisan Pizza Line! As all its innovations the Line is highly customizable and allows to produce pizzas of different sizes, weights and with different topping. Who but an Italian company can achieve the most Italian product ? Experience, passion, innovation and satisfaction are the cornerstones on which the philosophy of ALBA & Tenoservice is focused. All these factors have led Albaequipment to produce extremely perform-

ing and customizable Artisan Pizza Lines, which are enjoying great success worldwide. From a simple table to a complete line, Albaequipment can compose and draw with you the most suitable machine. Artisan Pizza Lines provide synchronized devices that ensure accuracy and consistency in the processing, as well as really innovative systems of pressing the balls, with the possibility of collecting the product by hand or feed panning systems, proofers, freezers. Artisan Pizza Line can be equipped with tomato distributors, spreading systems, cheese topping units and much more... www.albaequipment.it

52 ALABA&TEKNOSERVICE - FP 3-16.indd 4

30/05/16 09:26

www.westpacoils.com

Shortening. Margarine. All Purpose High Ratio. Puff Pastry Margarine. Coconut Oils. Confectionary.

ADV WESTERN PACIFIC OIL_corr.indd 3

13/09/16 10:22

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

Florida Food Products, THE NATURAL CHOICE

or over sixty two years, Florida Food Products, has been a leading international agribusiness specializing in the manufacturing of vegetable & fruit juice concentrates and derivatives used in a multitude of food applications. Through extensive research and innovative techniques in the fields of fiber and polymer science, Florida Food Products has developed the FiberColloids™ technology. By virtue of being derived from either fruit or vegetable biomass, FiberColloids are “natural,” sustainable, and economical vs most gelifying texture ingredients on the market. Consumer known declarations and no E-number make these products well suited to today’s savvy consumer. With FiberColloids™, marketers can simplify their ingredient declarations without sacrificing product quality and performance. The unique functionality of FiberGel LC (FiberColloid product line) fibers have proven beneficial in a number of applications especially in bakery. Remove the egg retain the texture Millions of people have food allergies, and the ubiquitous egg happens to be one of the most common allergens. While consumers are eager for egg-free offerings, they are not willing to compro-

mise on product quality. FiberGel LC® has been commercially available since 2012, and provides baked foods thermal and irreversible structure of eggs with an egg-free, non-bioengineered, clean label, plant-source composition. This gelling-fiber, single-ingredient replacer, may be added as an egg extender/replacer with no other formula adjustment required. FiberGel LC® can replace as much as 100% of egg content, develop structure, retain moisture, emulsify, and extend shelf life. In certain applications it can shorten baking times, contribute to gluten-free formulations, and reduce the requirement for bleached and/or high protein flours. Remove gluten retain the structure Celiac is a hereditary autoimmune disease in which the toxic effects of Gluten, a dietary protein, damage the lining of the small intestine. For those affected, there are currently no pharmaceutical treatments for the disease, only a 100% Gluten-Free diet. With Flor-

ida Food Products patented FiberGel LC®, the functional characteristics of gluten can be achieved and retained. Such characteristics include: moisture retention, dough elasticity and aeration. Priced competitively, FiberGel LC® can help you deliver high-quality, Gluten-Free bakery foods that satisfy the dietary requirements of consumers and keep them coming back for more. FiberGel LC® is easy to use in most bakery formulations and depending on formulation, it can be added without major changes in recipe formulations. Offered in powder form, it can be included in recipes with other dry ingredients. When you select Florida Food Products FiberGel LC you get more than an excellent textural system, you get the industry’s first FiberColloid, the newest natural texture technology available for the Bakery Industry. Let us assist you in creating offerings your customers demand. www.FloridaFood.com

54 FLORIDA FOOD PRODUCTS - FP 3-16.indd 3

12/09/16 10:54

FiberGel LC® – The Newest Texture Technology for Bakery FiberGel LC®, produced through an all-natural process, is a whole food fiber. It can replace 100% of the egg content in many bakery products, as well as develop structure, retain moisture, provide gelation and extend shelf-life. Additionally, FiberGel LC can shorten baking times, reduce the requirement for bleached and high protein flours in baked goods. • First functional citrus fiber for the baking industry • May replace egg and gluten, whole or in part to provide structure • Hydrocolloid replacement opportunities • Patented fiber process extends shelf-life and preserves mouthfeel • Superior moisture control for complex baking applications • Consumer friendly label declaration (no E-number)

www.FloridaFood.com - 352.357.4141 Visit us at IBIE Las Vegas, Booth# 1457

FFP-Italian ad.indd 1

9/9/16 5:27 PM

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

GEA becomes a major force in the bakery sector

ecently, GEA successfully concluded the acquisition of Imaforni in Verona, Italy, a leading supplier of advanced lines for crackers, soft and hard biscuits. This complements its acquisition of Comas from Torrebelvicino, near Venice last year, a company supplying top level equipment and complete production lines for cakes, pies, cookies, layer cakes, pastry, pizza and selected bread applications. These two acquisitions complete GEA’s entry into the bakery market allowing the company to provide turnkey systems for a wide range of products, from mixing to packaging by using proprietary technology and full line integration. As part of GEA the companies will benefit from global routes to market and worldwide representation. GEA customers will have access to the technology and expertise of these two market leaders, from a single source. Quality, reliability and consistency In acquiring Imaforni and Comas, GEA has recognized the requirement for quality, reliability and consistency as key differentiators in a very competitive market. Both companies’ products have gained a reputation for high efficiency, especially for high-volume applications; engineering excellence resulting in exceptional reliability and low down time; and high quality products with absolute repeatability across the range. This technological pedigree, combined with the operational know-how gained through many years of process experience, unrivalled R&D facilities and global back-up enables GEA to provide a unique offering to the industry.

GEA integration from a single source Imaforni and Comas together provide a total scope of supply for the bakery market. However, as part of GEA, the of-

GEA technicians assembling a cupcake production line fering can now be expanded to include all areas of food processing including: product reception, bulk handling, liquid and powder processing, process control and a range of packaging services all from a single source. Pierluigi Castello, the manager of the Imaforni business in Verona, is excited about the future as part of GEA. “We are very proud of our position as a leader in the bakery market, however, with GEA we are even stronger in terms of market reach, customer proximity and the opportunity to co-develop innovative products and high-performing solutions for our customers,” he said. A collaboration that drives innovations One of those key services to customers is through the GEA Bakery Experience Center. Here GEA’s expert food technologists work closely with customers to develop new recipes, improve existing ones and perfect production processes to provide new, innovative products and bring them to market quickly and effectively. Marco Gandini, Head of Bakery for the GEA Application Center Food, said that it was this level of support and process experience that made GEA the first choice for customers worldwide. “We can help customers to develop products within their range or create

something totally different from nothing more than an idea,” he said. “Whatever our customers want to do, we have the ability to design and supply systems that can turn their ideas into reality and bring them profitably to market.” This level of innovation also extends to developing process lines for gluten or allergen-free product lines that can be difficult to handle. GEA also has extensive experience in CIP technology for food processing that enables the fast, efficient cleaning of equipment for quick product changeover, simple maintenance and maximum productivity. Global back-up GEA provides a global after-sales service with local staff in most locations worldwide. “Now we can be physically much closer to our customers, providing trained service technicians who fulfil planned service schedules and provide a fast response to minimize downtime in the event of a critical event,” explained Marco. GEA made its entry into the bakery sector last year with the acquisition of Comas. With Imaforni now also as part of the group, backed by GEA’s global footprint and engineering prowess, it has become a major player in this key area of the food processing industry. www.gea.com

56 GEA - FP 3-16.indd 3

27/05/16 15:25

special

Bakery - PaSTa - ConfeCTionery eQUiPMenT

SILICONE ITEMS FOR FOOD INDUSTRY

P.S. Srl is a young and dynamic Company specialized in the production of silicone items 100% platinic for the alimentary industry, to meet the needs of bakers, pastry cooks , ice-cream makers, chocolate makers and restaurateurs. Our company aim is quality, therefore we’ve choosen to have a plant with technologically advanced production lines, selecting the best raw materials. We only use 100% platinic silicone that not only has an excellent temperature range from -40° C to 260 °C (-40 to 500 °F) but is also totally atoxic, inodorous and tasteless, complying with the various international

legislations that specify the use of products meant for use/contact with food, ensuring the maximum health safety. Furthermore, to optimize the alimentary properties, every single product undergoes a heat-treatment in special ovens. TPS has a skilled design and mould production workshop that enables the creation and manufacturing of own design as well as customers’ ideas. Our experience and professionalism make it possible to create from the most simple to the most complex shapes in order to match the needs of even the most difficult customer. All production cycles are done within our plant in order to guarantee our

customers the maximum discretion concerning those products especially done according to their design / demand. The main source of T.P.S. Srl is consolidated in the range of products MADE IN ITALY created on specific customer requests and manufactured with the use of silicone 100% platinic. Experience and professionalism have made TPS to become preferred partner of the most important companies in the food, medical and industrial sectors. To ensure the quality of our products, daily visual inspections and tests on finished items are done according to: D.M. n° 104 del 21-03-1973 (Italy) - Arreté du 25-11-1992 (France) BfR (Germany) - FDA (USA)

Our commitment i s to satisfy our customers’ requests ensuring the best quality, pricing, experience and professionality. www.tpssiliconici.it

Silikone-Produkte in der lebenSmittel

P.S. Srl ist eine junge und dynamische Firma, spezialisiert auf die Produktion von Silikone-Produkte für Konditorei, Küche, Restaurants und Eisproduktion. Unser Ziel ist Produktqualität, aus diesem Grund haben wir ausgestattet unser Fertigungslinien mit den modernsten Technologien und wählen wir immer die besten Rohstoffe.Wir verwenden nur 100% Platin-Silikon, das hat ein Temperaturbereich von -40° C bis + 260° C und es ist völlig ungiftig, geruchlos und geschmacklos, in Übereinstimmung mit dem Gesetz, der regelt die Verwendung von Produkten für den Kontakt mit Lebensmitteln für Gesundheit sicherstellen. Um die Eigenschaften zu verbessern, wird jedes

Produkt eine Wärmebehandlung ins speziellen Öfen unterzogen. TPS hat einen Workshop für die Konstruktion und Herstellung von Formen, dass ermöglicht die Realisierung von unser Designs auch Kundenideen. Dank unserer Professionalität und Erfahrung, kann wir erstellen von den einfachsten bis den komplexesten Formen für nachkommen jeden Kundenanforderungen. Alle Produktionszyklen sind im intern Unternehmen erledigt, so können wir die maximale Vertraulichkeit einstehen. Die Stärke von TPS ist die Auswahl von Produkten MADE IN ITALY auf Kundenwunsch gemacht mit der Anwendung von 100% Platin-Silikon. TPS ist der Lieblingspartner von dem wichtigsten

Unternehmen in der Lebensmittel-, Medizin- und Industriesektoren. Für Produktqualität bürgen, kontrollieren wir durch Sichtkontrolle und spezifischen Test; gemäß: D.M. n° 104 del 2103-1973 (Italy), Arreté du 25-11-1992 (France),BfR (Germany), FDA (USA). Unsere Verpflichtung ist erfüllen die Kunden, das ist garantiert durch die beste Qualität, Preise, Erfahrung und Professionalität.

www.tpssiliconici.it

57 TPS - FP 3-16.indd 3

20/06/16 16:34

PACKAGING LABELLING

wEIGhING

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

talian best companies, even in the food industry, are internationally acclaimed. Italy counts hundreds of enterprises of different dimensions, whose products are just excellent. A strong tradition and the great care that these companies apply both in the manufacturing process and in the preservation and packaging procedures lead them to choose the most innovative, efficient and high-quality technology. For this reason, the dairy

company Qualità Leone has chosen an important partner in the flow pack machines sector such as TECNO PACK to wrap their cheese. Qualità Leone is an old company based in Villafranca, Verona. They took their first steps in the small and medium-scale distribution in 1966. This family-run company is specialized not only in packaging medium-hard cheese, but also in producing their own cheese such as Rigatel del Castel and Roverella.

Tecno Pack FP027 INOX packaging machine used by Qualità Leone is a horizontal, multi-axis wrapping machine specifically designed to wrap cheese in a modified atmosphere. Bavarian Emmental, Swiss Emmental, Maasdam, Fontal, Gouda, Pecorino, Ricotta salata, Rosa Camuna, Monte Veronese, Asiago. From foreign cheese to Italian cheese, as well as that one from the area of Villafranca and Monti

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

ie italienischen Spitzenleistungen auch im Hinblick auf die Lebensmittelindustrie, sind international anerkannt. In Italien gibt es über Hundert von Unternehmen der unterschiedlichen Größe, mit Produkten von höchster Qualität. Eine starke Tradition und große Sorgfalt beeinflussen sowohl die Herstellungsverfahren, als auch die Prozesse, die mit der Konservie-

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

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

58 TECNO PACK HISTORT LEONE - FP 2-16.indd 3

24/03/16 14:27

PACKAGING LABELLING

Lessini: these are just a few of the over 120 portioned cheese which FP027 flow pack is able to wrap. FP027 is one of the four machines proposed by Tecno Pack for the dairy sector. It is suitable to pack cheese in bulk, which are transferred directly on the film, avoiding the problems of conveyer transport, thanks to the bottommounted reel. FP200 EVO has top-mounted reel instead and it is suitable for cheese portions packaged in tray. FP025EVO and FP025EVOBB complete the range. Cheese portioning, loading, collection of packs, palletizing: the horizontal packaging machines are placed at the centre of these passages. For this reason they have been designed to be combined with robotic systems, such as automatic product feeding, with the purpose of minimizing human work.

wEIGhING

Tecno Pack team always pays great attention to each customer needs and went to Qualità Leone to check the daily activity of this machine. In the FP027 any kind of cheese, after being aligned on the conveyer, is first detected by a barrier-photocell. This unit sends a signal to the front camera, verifying that every cheese is in phase. In the rare case of a cheese being out of phase, the machine either stops or sets off an alarm or simply skips a package. This control system is possible thanks to seven independent brush-

less engines and it is capable of closing the packages, using different materials: from film to paper it can create several wraps, suitable for many markets. Modularity is the key-word: rather than having one big conveyer, it is possible to include two, four or six timing devices combined with an automated-cut line. In this way, more pieces of cheese can be loaded at the same time, remarkably speeding up the process. This technology suits very well the trader’s needs who usually deals with small quantities and many formats.

FP027

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

Die Verpackungsmaschine FP027 INOX von Techno Pack, die von Qualità Leone eingesetzt wird, ist eine horizontale mehrachsige Verpackungsmaschine, speziell für die Verpackung von Käse unter Schutzgasatmosphäre. Bayerischer Emmentaler, Schweizer Emmentaler, Maasdamer, Fontal, Gouda, Pecorino, salziger Ricotta, Rosa Camuna, Monte Veronese, Asiago. Von den ausländischen über die italienischen bis zu den für die Gegend von Villafranca und der Monti Lessini typischen Käsesorten: das sind nur einige der mehr als 120 portionierten Käse, die mit der FlowPack FP027 konfektioniert werden können. Die FP027 ist eine von vier speziellen Modellen von Tecno Pack, die für den Milchsektor angeboten werden. Diese Maschine eignet sich zum Verpacken von Schmelzkäse, der direkt auf die Folie kommt, um so, dank der unteren Rolle, Transportprobleme auf dem Förderband zu vermeiden.

Bei der FP200 EVO ist die Rolle hingegen oben angebracht und sie eignet sich deshalb zum Portionieren und Verpacken von Käse in Schalen. Die FP025EVO und FP025EVOBB runden das Angebot ab. Portionieren des Käses, Beschickung, Sammeln der Verpackungen, Palettieren: Die horizontalen Verpackungsmaschinen sind in der Mitte angeordnet und wurden entwickelt, um mit Robotersystemen, wie zum Beispiel der automatischen Zufuhr des Produkts kombiniert zu werden, mit dem Ziel, menschliche Eingriffe zu minimieren. FP027 im Einsatz Die FP027 wird im Firmensitz von Tecno Pack S.p.A., der sich in Schio, in der Provinz Vicenza befindet, hergestellt.

Das Team von Tecno Pack, ständig aufmerksam auf die spezifischen Bedürfnisse jedes einzelnen Kunden, besuchte eines Tages Qualità Leone, um sich die Arbeit dieser Maschine anzusehen. Bei der FP027 werden die verschiedensten Formen von Käse, die alle perfekt auf dem Band der Maschine ausgerichtet sind, zunächst durch einen photoelektrischen Sensor erfasst, der die Signale an die Frontkamera sendet und so feststellt, welche in Form sind und welche, was sehr selten vorkommt, nicht. Im letzteren Fall stoppt die Maschine oder löst einen Alarm aus, der dann eine Packung überspringt. Dieses Steuersystem und das «Ausschneiden und Einfügen», möglich durch sieben unabhängige Brushless-Motoren, ist auch für die Sorgfalt mit der die Pa-

60 TECNO PACK HISTORT LEONE - FP 2-16.indd 4

24/03/16 14:27

PACKAGING LABELLING

Hence it is understandable why the FP027 is capable of satisfying also the needs of medium and large companies which, on the contrary, has fewer formats and big quantities. When building the FP027, Tecno Pack prioritized the possibility for the machine to close any type of film: from paper film, which allows seeing the inside of the package through a

wEIGhING

transparent window, giving a sense of “home-made”, to the simpler films. Nevertheless, using the same film for cheese wheels of several radial sections is a common mistake. This, beside worsening the look of the product, could lead to the deposition of an excessive amount of film over the package, which could in turn

cause the gases to escape, reducing the product’s shelf life. FP027 is capable of solving this problem thanks to its double reel case, which can move quickly from one reel to the other in case of necessity. The swarf-cut system also helps reducing the excessive amount of film over the product, by working with a reel up to 100 mm wider then the one suited for the product. Multifunctionality and versatility: Beside being a multifunctional machine, its amazing feature is the possibility to wrap fresh, undivided products, which encounter a foreseeable physiological reduction during the first ten days. Using the correct mixture of FP027 flow pack closure and the inclusion in the refrigeration circuits the reduction was 70% less. One of the first cheese to undergo this innovation was the Rigatel del Castel, which was produced using

ckungen geschlossen werden, in Abhängigkeit von den verwendeten Materialien: Folie, Papier-Folien aus denen man Behältnisse für viele Marktlinien erhält, verantwortlich. Das Schlüsselwort ist hier Modularität: Anstelle eines einzelnen großen Beladeförderbands können auch zwei, vier und sechs Bänder mit einer automatischen Schneidelinie kombiniert werden, um so der Maschine sehr viel mehr Käsestücke auf einmal zuzuführen und den Prozess zu beschleunigen. Hierbei handelt es sich um eine Technologie, die in der Lage ist, allen Bedürfnissen der Produzenten gerecht zu werden, die mit kleinen Mengen und vielen Formaten zu tun haben. Hier wird deutlich, wie die FP027 in der Lage ist, die Bedürfnisse von mittleren und großen Industrien mit, nun umgekehrt, weniger Formaten und großen Menge zu erfüllen.

Tecno Pack hat die FP027 mit Hauptgewicht auf der Fähigkeit der Maschine, all die verschiedenen Arten von Folien zu schließen, gebaut: Von der Papierfolie mit einem transparenten zentralen Fenster, durch das das Innere zu sehen ist und der Verpackung einen Eindruck von Handwerklichkeit vermittelt bis zu den einfachsten Folien. Ein sehr häufiger Fehler im Verpackungsprozess ist jedoch die Verwendung einer einzigen Folie für mehrere radiale Abschnitte der Käsestücke: Das Risiko in diesem Fall ist ein Überschuss an Folie an der Oberseite der Verpackung, unästhetisch und gefährlich, da ein fehlerhafter Verschluss Gas entweichen lässt und folglich die Haltbarkeitsdauer des Produkts verringert. FP027 beseitigt dieses Problem dank des zweifachen Rollenhalter, der sich,

falls erforderlich, schnell von einem zum anderen und zum Schnittabfallsystem bewegt, und eine Rolle bis ca. 100 mm breiter als die, die für das Produkt im Prozess geeignet ist, steuern lässt. Multifunktionalität und Vielseitigkeit: Es überrascht nicht nur die Multifunktionalität der Maschine, sondern auch die Möglichkeit frische Produkt, die nicht portioniert sind, zu verpacken, die in den ersten zehn Tagen ihres Lebens, einen vorhersagbaren Rückgang der physiologischen Eigenschaften erfahren. Mit Hilfe der richtigen Mischung, dem Verschließen Flow-Pack der FP027 und der Aufnahme in die Kühlkette, wurde dem Rückgang um 70% entgegengewirkt. Eine der ersten Käsesorten, an der diese Innovation erprobt wurde war der Rigatel del Castel, hergestellt mit Milch aus zwei Ställen in Valeggio

61 TECNO PACK HISTORT LEONE - FP 2-16.indd 5

24/03/16 14:27

PACKAGING LABELLING

the milk from the Valeggio sul Mincio stables, not far from Villafranca. Versatility rhymes with diversity: the possibility to switch quickly from one type of cheese to the other, from cubes to entire wheels, wrapping up to 100 pieces a minute is definitely one of the most significant advantages of this machine, which allows it to operate in any country. Any variety of cheese, gas mixtures concentrations and film can be processed effortlessly by FP027, even when they are different from those commonly used in Italy. Tecno Pack main challenge regards foreign countries borders. Swiss and France for instance, will be served by our specialized assistance centres and by competent technicians, in order to provide the high quality assistance to foreign customers, as if they were based near Tecno Pack Italian headquarters.

sul Mincio, nur wenige Kilometer von Villafranca entfernt. Vielseitigkeit ist ein Synonym für Vielförmigkeit: Der schnelle Wechsel von einer Art von Käse zur anderen, von den Würfeln auf den ganzen Laib, mit einer Konfektionierung bis zu 100 Stück pro Minute ist sicherlich der Mehrwert dieser Maschine, eine Funktion, die es leicht macht, sie in allen Ländern zu verwenden. Die Käse, die Konzentrationen des Gasgemisches, die Folien, alle diese Elemente, auch wenn sie sich von den normalerweise in Italien verwendeten unterscheiden, lassen sich hervorragend mit der FP027 verarbeiten. Die Herausforderung, der sich Tecno Pack stellen will ist das Geschäft im Ausland. Die Schweiz und Frankreich, um nur zwei europäische Märkte zu nennen, werden von spezialisierten Zentren betreut und von kundigen Technikern unterstützt, um die gleiche Kontinuität des heimischen Service auch den ausländischen Unternehmen

wEIGhING

Shelf-life increase FP027 guarantees sealed joints, contributing this way to increase the product’s shelf life. This parameter is defined by the initial cheese microbial load, the film characteristics, the sanitization operations and by the gas mixtures and temperatures used in the modified atmosphere (MAP). Taking into account these variables, many tests carried out by Qualità Leone revealed how cheese shelf life increased from 90 days up to 120 days when using FP027. A concrete example of this result is the sardinian Pecorino seasoning, carried out by Qualità Leone. Leone carried out the seasoning of over 7000 cheese wheels. The trick that allowed the product preservation for months was the FP027’s flow pack. 2.5 kg cheese wheels appeared fresh as if they were just wrapped – no weight decrease, after 3 months.

zu bieten, ganz so, als ob sie sich in nächster der Nähe des italienischen Unternehmenssitz von Tecno Pack befinden würden. Erhöhte Haltbarkeit FP027 garantiert dichte Schweißungen, die die Haltbarkeit des Produkts erhöhen, ein Parameter, der durch den anfänglichen mikrobiellen Gehalt des Käses, die Art der Folie, durch die Sterilisierungsverfahren und durch die korrekten Mischungen und Temperaturen der verwendeten Gase für die Schutzatmosphäre (MAP) definiert wird. Unter Berücksichtigung dieser Variablen hat sich in den vielen von Qualità Leone mit der FP027 durchgeführten Tests die Haltbarkeit von einigen Käsesorten von 90 Tage auf bis zu 120 Tage erhöht. Ein konkretes Beispiel für dieses Ergebnis ist die Reifung des Pecorino Käse von Quality Leone. Bei Qualità Leone werden ca. 7.000

Enjoy discovering all the possibilities offered by the FP027: with the right amount of experimentation, they will be endless. Tecno Pack S.p.A. packaging experiences in various sectors allowed the company to build a wide know-how, which translates into wise advice to their customers. www.qualitaleone.it www.tecnopackspa.it

dieser Käselaibe gereift, der angewendete Kniff, um sicherzustellen, dass das Produkt auch noch nach Monaten perfekt ist, liegt in der FlowPack Verpackung mit der FP027. Dabei handelt es sich um Laibe von 2,5 kg, die nach drei Monaten wie eben erst verpackt erscheinen, ohne dabei an Gewicht verloren zu haben. Der Vorteil der FP027 lässt sich nach und nach entdecken: Durch Experimentieren mit der richtigen Dosis wird das Potential der Maschine fast endlos. Die von Techno Pack S.p.A. in verschiedenen Branchen gemachten Erfahrungen im Rahmen der Verpackung haben es dem Unternehmen ermöglicht, ein umfangreiches Wissen zu erwerben, das durch die richtige Beratung dem Kunden zugutekommt. www.qualitaleone.it www.tecnopackspa.it

62 TECNO PACK HISTORT LEONE - FP 2-16.indd 6

24/03/16 14:27

PACKAGING LABELLING

wEIGhING

FRESH THINKING MEAT, FISH & POULTRY PACKAGING FROM LINPAC

ackers and retailers in Southern Europe can experience a significant reduction in costs and food waste with LINfresh - an expanded polystyrene (EPS) tray developed by fresh food packaging manufacturer LINPAC. The trays, which are suitable for fresh cuts of meat, fish and poultry, are designed for top sealed modified atmosphere packaging (MAP), combining a standard EPS tray with a barrier film layer, to offer extended product shelf life. Ricardo Cabeza, managing director of LINPAC Southern Europe, said: “Consumers want their meat, fish or poultry products to be fresh, of the highest quality and perfectly presented. With

LINfresh we are able to help packers ensure their products reach the shelf in the best possible condition.” LINPAC champions the reduction of food waste through continuous innovation in packaging technology for the protection, preservation and presentation of food products. The MAP technology extends shelf life by several days, as well as minimising pack leakages and damage. When used in conjunction with complementary lidding films from LINPAC, such as the LINtop® Star PE HB, LINfresh becomes a complete pack solution, offering excellent performance in terms of shelf life and pack appeal. Mr. Cabeza continued: “With the ad-

ditional environmental benefits of reduced waste and a lower carbon footprint than competing packaging solutions, we are confident that the efficiency and performance of LINfresh enables packers to improve their bottom line, as well as their environmental performance.” LINPAC is a leading supplier of fresh food packaging products to European markets, with an extensive manufacturing and distribution network. It delivers solutions to the meat, fish and poultry, patisserie, fresh produce and foodservice markets across Europe and beyond. www.linpacpackaging.com

fresh thinking thinking fresh fresh thinking ® Rigid Tray Vacuum LINfresh ® Skin LINfresh Packaging Fresh thinking from LINPAC Fresh thinking from LINPAC ® Rfresh Evolve

Decorative finishes

HIgh barrier

Excellent barrier performance

Added value

Clear labelling

Excellent barrier performance The broadest rigid vacuum skin presentation packExceptional tray range product on the market Exceptional product presentation Reduces food waste in the supply Fully recyclable chain byfood keeping products fresher Reduces waste in the supply for longer chain by keeping products fresher Available in a range of materials for longer LINfresh combines low carbon EPS Complete machine flexibility with with barrier technololgy LINfresh combines low carbon EPS no lock-in to materials supply with barrier technololgy LINfresh can increase shelf life of protein product by upsealing to 300% Runsa on conventional tray LINfresh can increase shelf life of when compared machinery with quickwith andtraditional easy a non-MAP protein product up to 300% packingby methods changeover when compared with traditional non-MAP packing methods

31/05/2016 14:35

31/05/2016 14:35 13/09/16 11:25

PACKAGING LABELLING

wEIGhING

Ronzulli S.p.A., flexible packaging

onzulli S.p.A. produces flexible packaging suitable for packing food and non-food products. The company was set up in 1988 and today Ronzulli S.p.A. is a well - established and well - known company in this field. Even though there are many competitors, Ronzulli S.p.A. has been able to stand out and its success on the market mainly depends on two aspects: high-quality printing and raw material. Ronzulli S.p.A. has been able to offer a quality product since it has focused on: 1) Technology 2) Staff 3) Research

Ronzulli S.p.A. is equipped with two HD 8-colour flexoprinting machines, two laminating machines and four cutting machines. It is also equipped with a graphic department and a quality control laboratory (BRC IQP certificate). Thanks to the continuous technological update of the production system, Ronzulli has been able to reach high quality standard that apart from being already higher than its flexoprinting competitors’, have resulted in being really competitive even against rotogravure printing system. Ronzulli S.p.A. is able to manage all the different stages of production from the inside: Graphic work, internal production and installation of digital plates, 8-colour printing process, solvent-less lamination, cutting, laboratory analysis. Each stage is supported by the latest software in order to check the perfect match between graphic project and final result assuring in this way high quality standard and compliance with current laws. Ronzulli’s verticalisation of working methods avoids external service and guarantees the highest confidentiality of Customer’s order. Ronzulli company offers a wide range of services perfectly

in line with its international profile. The preliminary technical settings of each print are carried out in such a professional way that customer can be confident about the final result.Thanks to the chance of managing all the different stages of the production cycle from the inside, Ronzulli is able to optimize the deadlines by planning on time deliveries according to Customer’s request and of course, where distance permits. Both on national and international markets, Ronzulli’s agents are able to take care of Customers’ needs quickly. In the laboratory for analysis, Ronzulli’s technical staff carefully analyses raw materials and inks in order to check if they are suitable for their intended use; production waste is delivered to proper waste disposal plants, working places and workers are subjected to periodic inspection. Each step being part of the production process strictly complies with current laws, respects environment and assures Customers and Consumers safe packaging. Ronzulli S.p.A. has applied its know-how to flexo printing and today, it can boast a wide range of materials and is able to offer the most suitable flexible packaging for no matter what product.

Ronzulli S.p.A. manufactures packaging for biscuits, wafers, confectionery, candies, snacks, crackers, pastries, fresh and dried pasta, rice, cereals, flour, dried fruit, legumes, cold cuts, cheese, meat, frozen food, coffee, powder milk, spices, dressings, soaps, washing powders. At the time being, apart from Italy, Ronzulli S.p.A. also exports to Europe and to 28 Extra UE countries such as Libya, Tunisia, Algeria, Mauritania, Senegal, Ivory Coast, Mali, Burkina Faso, Ghana, Cameroon, Togo, Benin, Gabon, Nigeria, South Africa, Madagascar, Capo Verde, Ethiopia. All our customers can rely on our local agents which are able to handle any kind of request. Ronzulli S.p.A. aware of its skills and potential, is interested in extending its market to other Countries and find new partners and agents that may want to co-operate. Thanks to our customers, specialised magazines and business partners, there are more and more companies that get in contact with Ronzulli S.p.A. to get an offer for their products. Our “typical customer” is interested in packaging aesthetics and high quality product. In a globalised market, detail makes the difference and Ronzulli S.p.A. has bet on it! www.ronzulli.it

64 RONZULLI - FP 3-16.indd 3

20/06/16 15:46

PACKAGING LABELLING

wEIGhING

GENERAL SYSTEM PACK, AUTOMATED PACKAGING LINES

eneral System Pack is a world-renowned company which produce different types of packaging machines. Technology is undoubtedly their strong point in addition to the high-quality standard of the machines they produce. General System Pack’s packaging lines are all automated, extremely robust, enduring and easy to operate. Adopting targeted solutions for each circumstance, these machines are designed to better respond to the most severe ergonomic and hygienic requests The wide range of models that the General System Pack offers, always provides excellent solutions for all the flow pack wrapping sectors, including the automatic feed and the end-of-line

systems. With General System Pack any product will find its “tailored suit” - the company offers numerous solutions including controlled atmosphere, high speed and the most extreme automated processes, always ensuring the best performances. General System Pack is second to none. General System Pack’s packaging machines and systems treat the client’s

product with the same care and attention that the client has during the manufacturing process. The company offers packaging lines that are best suited for small and medium-sized companies that intend to give an industrial slant to their packaging. General System Pack is a reliable, solid and versatile partner who significantly contributes to the success of their clients.

GENERAL SYSTEM PACK, AUTOMATISCHE VERPACKUNGSLINIEN

eneral System Pack ist ein gut etabliertes internationales Unternehen, das verschiedene Arten von Verpackungsmaschinen herstellt. Die Technologie ist neben dem sehr hohen Standard der Qualität der eigenen Maschinen zweifellos seine größte Stärke. Die von General System Pack hergestellten Verpackungslinien werden alle elektronisch gesteuert, sind extrem stabil, langlebig, leicht zu handhaben und wurden mithilfe von gezielten Lösungen realisiert, um den höchsten Ansprüchen in Bezug auf Ergonomie

und Hygiene gerecht zu werden. Die breite Palette von Modellen von General System Pack bietet durchweg sehr gute Vorschläge für alle Verpackungsbereiche mit Flow-Pack, einschließlich automatischer Zuführung und Endlinie. Jede Art von Produkt findet bei General System Pack den richtigen «Maßanzug»; die vielen Lösungen des Unternehmens, die von kontrollierter Atmosphäre über hohe Geschwindigkeit bis zum extremen Automatismus reicht garantiert immer das erreichbare Maximum. General System Pack scheut keinen

Vergleich. Die Verpackungsmaschinen und Anlagen von General System Pack behandeln das Produkt des Kunden immer mit der gleichen Sorgfalt und Aufmerksamkeit, wie sie der Kunde auch auf seine Produktionsprozesse legt. Die angebotenen Verpackungslinien sind die beste Lösung für kleine und mittlere Unternehmen, die ihr eigenes Produkt in einer Industrieverpackung liefern möchten. General System Pack bietet sich als starker und flexibler Partner an, der in der Lage ist, wesentlich zum Erfolg der Kunden beizutragen.

65 GSP - FP 2-16.indd 3

24/03/16 14:04

PACKAGING LABELLING

wEIGhING

Below some examples of packaging lines and automated lines Hier sind einige Beispiele für Verpackungsmaschinen und automatische Linien GSP 55 EVO: Electronic wrapper, versatile and reliable, very flexible in the formatchange, suitable for food and non-food products, both for single-dose and for multiple packages. Its cantilever structure and easy accessibility, together with its sanification regulations, easy maintenance and safety, all this allows this wrapper to stand out. Elektronische Verpackungsmaschine, vielseitig und zuverlässig, sehr flexibel beim Formatwechsel, ideal für Lebensmittel und Non-FoodProdukte sowohl als Einzeldosis als auch für mehrere Verpackungen. Der freitragende Rahmen und die leichte Zugänglichkeit sowie die Grundsätze der Hygienisierung, Wartung Einfachheit und Sicherheit, für die sie konzipiert wurde, zeichnen die Maschine aus.

GSP 65 BB: The electronic horizontal pack wrapper with a long-time sealing system, model GSP65EVO BB, has been designed to create airtight packaging in a controlled atmosphere. It is suitable for all those products that are difficult to carry or that need extra care as well as for those that cannot tolerate any shock during the convey and the film insertion. This is only one of the many solutions that GSP can offer to their clients in order to increase the Shelf Life of the food products within a perfectly stylish bag, which also offers a mechanic protection to its content. Horizontale elektronische Verpackungsmaschine mit langer Schweißzeit, Modell GSP65EVO BB, entworfen für luftdichte Beutel in einer kontrollierten Atmosphäre, für all jene Produkte, bei denen Transportschwierigkeiten auftreten können oder die extreme Sorgfalt erfordern und beim Transport und beim Einsetzen in die Folie nicht beschädigt werden dürfen. Dies ist eine der vielen Lösungen, die GSP anbietet um das Shelf Life, also die Haltbarkeit von Lebensmitteln, in Zusammenhang mit einer perfekten ästhetischen Hülle zu erhöhen und für einen mechanischen Schutz des Inhalts zu sorgen.

GSP 50 EVO: High-tech electronic horizontal pack wrapper GSP50EVO – fast, versatile, easy and reliable. This machine combines high technology, value for money and high performances all in one. Horizontale elektronische Verpackungsmaschine GSP50EVO, hohes technisches Niveau; Geschwindigkeit, Vielseitigkeit, Bedienerfreundlichkeit und konzentrierte Zuverlässigkeit in einer Maschine vereint, kombiniert hohe Technologie mit einem optimalen Preis-Leistungsverhältnis und Leistungen, die schwer zu schlagen sind.

66 GSP - FP 2-16.indd 4

24/03/16 14:04

PACKAGING LABELLING

wEIGhING

CT PACK: EASY TO USE PACKAGING SOLUTIONS

Pack was founded in 1996 with the goal of creating a company leader in the food packaging industry. To offer full-service solutions it combined three leading firms: Mopa (specializing in distribution systems and product alignment), Otem (pioneer in highperformance horizontal flow wrappers, single and multi-lane), Vortex Systems (expert in robotic systems for handling, boxing and cartoning various products at high speed). CT Pack specializes in food packaging with a focus on Bakery, Chocolate and Frozen Foods, providing full turn-key packaging lines starting from the individual unwrapped product and continuing all the way to case-packing. CT Pack has a dedicated Afetr Sales Team that pays particular attention to the specific requests of our customers and specially designed equipment. The packaging company continues to strenghten its local presence around the world with the goal of providing its customers with superior sales, technical service and 24/7 availability. NEXT EVENT In the next months CT Pack will attend 2 important exhibitions: - PPMA Total Show 2016 in Birmingham from the 27th to the 29th of September (Booth A90). - Pack Expo Chicago 2016 in Chicago, Illinois USA from the 6th to the 9th of November. CT Pack is pleased to invite you to visi tour stand on this occasion.

ERECTING, LOADING, CLOSING: ALL IN ONE WITH RAPTOR Introducing Raptor, the All-in-One case packer and one of CT Packâ&#x20AC;&#x2122;s latest creations In March CT Pack completed a smart case packer machine for bakery products consisting of a monoblock system for erecting, loading and closing. Raptor is composed of a case former (using glue), collating system, top load-

ing system via 2-axis robot, and integrated case closer. Products are fed by a flat conveyor, picked by 2-axis robots and placed into cases. Raptor requires minimum space and operates at high speeds. Plug & Play installation, accessibility and easy to use: the All and One is the right balance between price and quality. www.ctpack.com

68 CT PACK - FP 3-16.indd 3

20/06/16 13:45

PACKAGING LABELLING

wEIGhING

SHRINK PACKAGING MACHINES

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

sizes and complete end-of-line machines are totally customised by our knowledgeable and flexible technical department. The primary goal of IFP Packaging is to conform the maximum state of the art according to the special requirements of customers. At the same time, the company offers the market strong and versatile massproduced packaging machines, with an extremely interesting price/ quality ratio. With IFP Packaging, you will find the perfect tailor-made solution for any type of format: ranging from controlled atmosphere to highspeed, up to top automation levels, always ensuring the best achievable

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

NEW DIAMOND 650 2 bEltS: NO COMPROMISES The name of the new IFP PACKAGING machinery is DIAMOND 650 2 belts and it offers the technology and electronics of latest generation with its cantilever structure and top-quality performances. This is the result of a state-of-the-art design, which allows a large range of companies (from a small craft business to a big company) to purchase a professional and long-lasting machinery that has high performances and stays at the target price. The IFP horizontal electronic FlowPack DIAMOND 650 2 belts centre folded film is extremely versatile. It is designed to package single products with or without a tray, using (not necessarily) heat shrink film. Its cantilever structure and the accessibility of its components makes the maintenance and cleaning easier to perform, and the coil placed in front of the operator facilitate its efficiency. This type of machine is able to satisfy all your needs and specific requests. It is available in painted or stainless steel. The size range and the con-

stantly rotating welding system enable the packaging of both small and long goods/products, for example splin( rofile) and unstable objects. It is equipped with a motorized standard belt conveyor and gives you the opportunity of packaging together multiple package lined up alone or in pairs. Its production capacity is of 60 ppm with the possibility of a further automatic upload. The version with the integrated heat shrink tunnel is particularly interesting and ready to be included in a (existing) packaging sys-

tem. The machine can be configured from the right to the left and contrary , in this way a single person is able to supervise two of them. The touch screen monitor can memorize up to 200 different programs, and is also present a motorized format changeover for various packaging needs. The time between installation and production is reduced to a minimum thanks to the checking mechanisms, which are practical and easy to understand. www.ifppackaging.it

70 IFP - FP 2-16.indd 3

11/03/16 16:23

INGOMBRO ADV.indd 3

10/06/16 09:36

news in short

in short

Roasting ContRol: Petroncini imPianti Revolutionizes the woRld of Coffee providing roasters and flexible roasting control systems suitable for small coffee companies as well as for industrial ones

etroncini Impianti is the almost secular Italian company renowned worldwide for designing, manufacturing and installing complete processing plants for coffee, cocoa and dried fruit. Thanks to its expertise, since 1919 Petroncini provides roasting control solutions that can meet both the needs of large companies and those of the more demanding master craftsmen. They meet the request - common to both kinds of roasters - of pairing the high customization of the product with a quality repeatable over time. It is a concrete response to these needs, arising from a market much more specialized in Specialty Coffees and that takes care of the quality. “The demand for small roasting machines equipped with high technologies has reached unexpected levels” says Roberto Pedini, Product Manager of Petroncini Impianti. “The coffee market is growing and recently, more and more micro coffee companies were born. In order to stand out in the market, these companies need to develop clearly recognizable coffees with rich aromas. At the same time, this change has also interested the industrial companies. Now, they cannot refrain from offering their customers high-quality coffee. In this way, we have seen a significant increase in the demand for large capacities roasting machines, which have to pair a largescale production with a constant and repeatable quality over time.”

When we hear of roasting, we think of that as the cooking process that allows you to transform an herbaceous bean, totally stodgy and repulsive to the human palate, in a unique product enjoyed by billions of people all around the globe. In fact, as Pedini says, many variables are involved in the roasting process: external variables, related to the climatic conditions of the place, and internal variables, related to the chemical and physical changes that take place during the roasting process of the single origin or blends of green coffee. Then, customization parameters, such as the beverage preparation method, the consumer habits and the market to which the coffee is destined, are added to the process of roasting. All of these parameters, together contribute

to determine the final desired taste. “We can distinguish the roasting process in: light, medium or dark roasting, and slow or fast roasting. These parameters are so much important for define the features that the finished drink will take, such as aroma and fullbodied taste. The classification, which considers the color of the cooking end as a primary benchmark, does not assure full quality. In fact, there are also two other important factors of the roasting process that we have to consider: the time and the temperature.” The high customization of the product and of quality repeatable over time, are essential characteristics both for SMBs and for large companies. This is the reason why Petroncini has developed a flexible software that is suit-

72 PETRONCINI - FP 3-16.indd 3

13/06/16 09:02

news in short

able for different productive needs. Petroncini has launched on the market the micro roasters as an absolutely innovative product: the Specialty Roasters, mod. TT5/10 and TT15/20. The Specialty Roasters are characterized by small dimensions and a roasting control system comparable to the industrial roasters: the renowned â&#x20AC;&#x153;profile control systemâ&#x20AC;?. Thanks to the continuous modulation of the burner, this kind of software allows to pre-set the temperature, the volume variation of the roasting air and the drum speed rotation, for each programmable stage. All the process is easily manageable via integrated touch panel. The roasting curves are viewable and exportable to PC. Moreover, the temperature probes are equipped with a double output signal that allows the connection to any external data logger for displaying the roasting curves. It is also very important to remember that in the roasting process the same final temperature can be reached in the same time interval, but by following different paths and heat distribution methods to the coffee beans. For this reason, Petroncini has developed extremely advanced software that allows the roaster to really and accurately reproduce the roasting curve. The curves are previously drawn by setting the time as an independent variable, as Pedini explains. This software, called I.R.C. (Integrated Roasting Control), is avail-

in short

able for the Petroncini serie TMR up to 720kg/batch. Designed for large companies, I.R.C. allows to keep a consistent quality of the product right from the first batch, when the machine is cold, up to the last roasting cycle. Moreover, the waiting time between one batch and the next one of the same product, is 2/3 sec max. Through the various settings, I.R.C. allows managing each variation in quantity of the mono-origin or coffee blends to roast, thus becoming a reliable and accurate partner for the repeatability of the quality during the various working phases. FOCUS: THE COMPANY Since 1919 Petroncini Impianti designs, manufactures and installs complete roasting coffee plants, providing machines able to roast from 0,2 kg/ batch up to 3,5 tons/h. The experience of almost one hundred years in the field of coffee roasting, has allowed Petroncini Impianti to provide the best technologies suitable for all brewing style: from Espresso to Filter, from Instant coffee to Turkish. Petroncini roasters are also suitable for peanuts, barley, pistachios, almonds, hazelnuts and cocoa. These machines are supported by an extensive range of equipment that are an integral part of the plants, as follows:: - green coffee reception, treatment and storage; - coffee roasters fitted with heat recovery system, energy saving and

emission treatment; - roasted coffee storage and mixing; - coffee grinders for any particolar sizes; - ground coffee storage and degassing with feeding system to the packaging machines; - coffee handling and conveying system either mechanically and pneumatically-driven for green coffee or low-speed suction system for roasted coffee beans; - electronic weighting system, complete with integrated control for data processing; - profile control system that allows to obtain the desidered aroma and guarantee unaltered constant quality and repeatability of the product; - central eletronics units to control the entire production process, from green coffee reception to its packaging, with special product traceability of the production lots (D-coffee). Petroncini Impianti is renowned worldwide as the Coffee Technical Competence Centre. Itâ&#x20AC;&#x2122;s a facility with an inhouse test lab, equipped with tools and pilot plants to be used in R&D activities, demos and product analysis.In this centre, customers can analyze and improve the quality of their product and its performance. It is also possible to carry on specific tests to evaluate a product before bringing it to the market. www.petroncini.com

73 PETRONCINI - FP 3-16.indd 4

13/06/16 09:02

news in short

in short

innovation in food PRoCessing

fam brings new technology to the table

ast month FAM launched the FAM TridisTM 240, a high capacity dicer for the frozen vegetable & fruit and French fry industry and the latest addition to FAM’s product line of industrial cutting machines. In the last two years, since the spring of 2014, FAM has introduced 8 new machines into its product line. Innovation is clearly an important key driver for the Belgian based company, but where can innovation be found in the food processing industry? Food processing at the core The processing industry has changed in many ways since its inception. Starting out with the main focus on canning, evolving later into frozen foods and moving on now to include ready meals, fresh cut vegetables and fruit and even hypes such as pulled meat. With those shifts in focus, the demands of the industry have altered as well. In the canning industry capacity took the lead and quality came in second. In the fresh vegetable and fruit industry there is no higher demand than the one for the best cut quality possible. Diamond shaped dices of pepper in your salad just will not do. Not only the visual aspect of the end product matters, the industry has increased its demands in other areas as well. Hygiene has taken a more prominent role, because consumers, regulatory agencies and health organizations demand more transparency. From stainless steel motors, to sanitary seals and electro polishing of all product contact surfaces, experience has taught the food industry

to be as careful as possible when it comes to sanitation. Another type of innovation is the surge of new cutting shapes and dimensions. Hype products such as pulled meat have entered the market, together with variations to existing products such as new shapes for potato chips and waffle fries. The competition in the retail market is fierce and this sources a demand for new, different and exclusive products as well a desire to process as efficiently as possible. How to cut better The cutting machine plays a vital role in the processing line and can make a significant difference in product value. To give an example: in the fresh vegetable and fruit industry the shelf life of a product can diminish or increase the value of the product. The longer the fruit and vegetables stay fresh, the better the product will

be received. The cutting process has a direct inﬂuence on that. The better the product is cut, meaning the fewer cells are damaged in the process, the longer the shelf life will become. Another example can be found in the potato chips industry. Recent studies have signaled that acrylamide has a direct negative inﬂuence on our health. Acrylamide can be formed when amino acids interact with sugars in the presence of heat. In a potato processing line this happens in the fryer, when uncooked potato slices get baked at a high temperature. When the potato slice gets cooked at a too high temperature it forms acrylamide. To prevent this, the temperature of the fryer has to remain as stable as possible. By cutting the potato into equal and stable slices the fryer needs to be adjusted as little as possible.

74 FAM - FP 3-16.indd 3

02/08/16 14:44

news in short

Investing in the future FAM has been a part of the food industry for more than 70 years, and is represented in more than 72 countries worldwide. In the last couple of years FAM has made significant investments in production machinery, R&D development, new offices and test laboratories worldwide. These investments have led to a total of eight new machine launches, including a completely new product line. What do these new products bring to the market? The NECST step Specifically for the potato industry FAM has developed a new technology including a complete line of new cutting machines: NECSTTM. NECST is an acronym and stands for: Next Evolution in Centrifugal Slicing Technology. The patented NECST technology tackles the predominant issues in the potato processing industry such as scrap rate, tapered slices and starch loss. Together with its sister company Stumabo, who supplies

in short

the knives, FAM developed a completely new cutting head, impeller wheel and a line of machines. For 50 years people have been using the now called ‘ﬁrst generation’ cutting head. This head needs to be adjusted every hour to remain accurate and weighs 22 kg. The new GapSetTM cutting head sets a new standard for operator-friendliness with a weight of only 12 kg, almost half of the ﬁrst generation head that also reduces the number of parts by 20%. The GapSet technology allows you to change the slice thickness, is more accurate and ensures knife stability without any adjustments while processing. Once the cutting heads are assembled, the GapSet Technology ensures constant slice accuracy throughout. Set it and forget it, the cutting heads are (and remain) accurate. A new product line Together with the new GapSet technology, FAM started developing a line of centrifugal slicers and shredders. The Centris product line was launched in 2014 with the smallest family member: the Centris 315. A new centrifugal slicer & shredder with a high-quality execution and the smallest footprint of any industrial centrifugal shredder in the market. Afterwards the FAM Centris 315P was launched, specialized in potato processing, followed by the FAM Centris 400: “The big brother of the Centris 315 and Centris 315P, respectively launched in 2014 and 2015.”

The Centris line has a patent pending cutting head technology at the heart of it, which has doubled the amount of cutting stations compared to the ﬁrst generation cutting heads of the competition. This means the machine can run at a much lower velocity, thus protecting the product from damage, but still keep the same high capacity the market demands. This principle drastically improves the shelf life, starch loss and product damage. The FAM Centris line has another big innovation at the core: the Direct Drive System. The Direct Drive System replaces the expensive gear box that complicates maintenance and exists out of a carbon reinforced drive belt and two taper locked pulleys. For more information on the NECST Technology, visit: necst.solutions www.fam.be

75 FAM - FP 3-16.indd 4

02/08/16 14:44

news in short

in short

Manufacturers Get top Marks for food safety with Mettler-toledo user traininG New Operator and Quality Assurance Training Programme Supports Manufacturers in Regulatory Compliance and Improving Manufacturing Efficiency

ood and beverage producers can now benefit from additional knowledge and skills to help them ensure regulatory compliance and also to maximise productivity, with an innovative user training programme from Mettler-Toledo Product Inspection (www.mt.com/ pi-training). Designed for machine operatives and quality managers using the manufacturer’s checkweighing, metal detection, x-ray and vision inspection systems, the new modular courses provide structured, standardised practical and theoretical guidance in operating the technologies and using them to meet both employee safety and food quality standards. At the same time, it will also provide the skills to minimise maintenance and changeover downtime to enhance line efficiency. In doing so, it will enable producers to provide consumers with the highest quality products, safeguarding brand reputation, as well as lowering operating costs to protect profit margins. “Food producers in both Europe and Asia are seeking to export their products overseas, making it important for them to ensure their manufacturing processes comply with all of the food safety regulations in place in their target markets,” explained Jana Meier, Marketing Team Leader Product Inspection & Head of Marketing Checkweighing, Mettler-Toledo. “At the same time though, with the price of raw materials and labour increas-

ing worldwide, food producers are looking to cut costs by enhancing line efficiency. Our new user training programme is designed to help producers achieve these two objectives by giving their machine operatives and quality managers the skills to ensure their product inspection systems offer optimum performance, boosting quality control with minimum downtime.” Set in a classroom environment, the modular learning programme will give machine operatives comprehensive theoretical education in the latest requirements for compliance with guidelines approved by the Global Food Safety Initiative (GFSI), such as the British Retail Consortium (BRC) Global Standards Version 7, as well as other legislation governing product

quality, such as the International Featured Standard (IFS) and UK Weights and Measures Act. They will also receive extensive practical, on-site training in operating Product Inspection technologies, and in using them to maximise production line performance and ensuring product quality control. The user training modules are tailored to three different target groups: • Operations – teaching operatives how to interpret both inspection and performance data for product inspection systems, ensure due diligence and uphold Good Manufacturing Practices (GMP). Plus, the course covers how to maintain safe work practices; • Quality - communicating about com-

76 METTLER comunicato - FP 3-16.indd 3

17/06/16 14:01

news in short

plying with food safety standards, with training in quality assurance functions and performance verification routines, as well as best-practice guidance on documentation processes; • Maintenance – providing theoretical and practical guidance to help maintenance personal carry out proactive care of product inspection equipment, uphold high hygiene standards and accurately log machine performance data. Each module lasts four to five hours, and ends with an exam to ensure attendees have full understanding of the topic. Attendees receive a Food Regulation Training certificate on completion of the course, to demonstrate due diligence and compliance with

in short

Hazard Analysis and Critical Control Point (HACCP) principles to auditors. Customers who have already attended the training have been very positive about it, such as, Susanne Mädrich, Group Leader Quality Management Process Safety, from Bischofszell Food Limited (BINA) in Switzerland; “Our company is committed to quality and we desire to comply with the strictest global food safety standards. Therefore, we wanted our operators to understand why they were testing for metal contamination, the influences on metal detector sensitivity and how to improve operator efficiency.” After Mettler-Toledo experts developed a bespoke plan for BINA and trained 65 line operators, Joachim Gründing, Team Leader

Quality Management Food Safety, Bischofszell Food Limited (BINA) was very pleased with the level of participation and learning that took place during the training sessions. He said: “After the training session, I feel everyone now has a much better understanding of metal detection - why it is so important to have metal detection systems, and the importance of testing our metal detectors correctly”. For more information about the training programmes offered by MettlerToledo Product Inspection, please visit: www.mt.com/pi-training

news in short

in short

MICVAC’s first custoMer is first aGain!

he Swedish company Gooh (short for good and healthy) was the very first company to adopt the Micvac method, and it launched a range of premium chilled ready meals back in 2005. Today, they are first again – launching new premium recipes in a two-compartment tray. There will be two new recipes, Chicken Red Curry and Chicken Garam Masala, and the products will be available in the shops in Sweden from 11th April. “We’re very happy to be able to launch this new range of products on the Swedish market,” says Anna Barrner, Nordic Marketing & Innovation Manager – Ready To Eat at Lantmännen. “These new recipes reflect our wish always to serve the best quality and taste, but it also provides a new eating experience as the rice and chicken are separated in two compartments. We know that consumers request this kind of meal.” “It all started with Stefano Catenacci,

the chef of the one Michelin star restaurant Operakällaren, who wanted to offer ready meals with restaurant quality. Gooh belongs to the Lantmännen Group, which gives the company strength and stability. We’re very much looking forward to seeing how consumers receive the new two-compartment recipes,” says Christina Frohm Kramer, Marketing & Regional Sales Director at Micvac. The two-compartment tray has been under development at Micvac for some time. Different versions have been tried out to ensure the functionality of the tray and the valve in combination with the method. “One of the issues was to be able to use only one valve,” explains Fredrik Larsson, Technical Director at Micvac.

“This has now been solved, and when the whistling valve lets the consumer know that the meal is ready to eat, the temperature is even in both compartments.” Most Micvac customers continue to use the more established oval-shaped Micvac Flextray, but recently products have also been launched in various round trays. On top of that, there is also the possibility to use pouches and thermoformed packaging with the unique Micvac method. www.micvac.com

77 METTLER comunicato - FP 3-16.indd 4

17/06/16 14:01

PRESERVING INDUSTRY VEGETABLE

MEAT

Our visiOn, our mission and philosophy of excellence

n a country with food manufacturing potentials, food manufacturing has to be set as one of the pillars of technological and economical progress. PIGO set a goal to become an initiating force in technological and consequently economical progress in food processing industry, a leader in country and in the world in manufacturing of food processing machines from its program. Today, PIGO has established itself as a world-class leader in the design and manufacture of high technology freezing equipment and freeze dryers, as well as fruit and vegetable processing equipment, with an extensive experience in both freezing and fruit and vegetables processing. PIGO can proudly say that its machines achieve excellent operating characteristics and energy efficiency, while being user friendly, thus guaranteeing many advantages and privileges to the company’s buyers. Main products PIGO has specialized in building fluidised bed freezers, EASY Freeze,

“Our philosophy is very simple: Give our best for people who expect the best” (D.Z.) the most suitable for IQF freezing all variety of fruits, vegetables and numerous sea, meat and cheese products, redefining IQF Technology With Adaptable Air Flow. EASY Freeze technology is providing perfect shape of IQF product and no clumps - Full controlled fluidisation method keeps the product constantly suspended above the belt in a cushion of air. The result is the immediate crust freezing and efficient core freezing of individual pieces, regardless of type, variety or condition of product. Maximized freezing efficiency for each unique product, whether the product is heavy, light, soft, sticky or fragile, thanks to Variable speed control of all fans and belts, allowing on-the-fly optimization of air flow conditions. Interior video monitoring allows for real-time supervising of operating conditions, allowing the complete control and adjustments of the entire process from outside, without neces-

sity to entering into the freezer. EASY Freeze is considered as the freezer with the most superior sanitation, giving the possibility to user to freeze different products one after the other without risk of cross – contamination. EASY Freeze is ENERGY SAVING and TROUBLE FREE solution for all your freezing needs. Within the freezing equipment product line, PIGO also manufactures the innovative EASY Freeze SPYRO, the latest generation of spiral freezers giving utmost advantages to the users in terms of energy efficiency, hygienic conditions and advanced technological caracteristics, such as: • Belts gear motors are positioned outside the insulated cabin (no lubrication inside the freezer) avoiding any risks of contaminations due to some oil leakages; • The unit doesn’t have any mezzanine floor and or intermediary platform, to avoid any dirtiness accumulation (presence of any mezzanine floor or intermediary platform are making more difficult the cleaning operations) – the absolutely highest hygienic standards; • Freezer design is made according

78 PIGO FP 2-16.indd 3

25/03/16 12:13

PIGO ADV FP 6-15.indd 3

18/11/15 14:24

PRESERVING INDUSTRY VEGETABLE

MEAT

to max. thermal load and max. surface occupied on the belt by the different products foreseen; • Low maintenance cost and low spare parts cost due to utilisation of high quality commercial components; • Low pressure fans to higher air speed. In order to obtain a quick freezing process EASY Freeze SPYRO is designed for high speed circulation (4 -10 m/sec) of cold air in contact with the product, on the whole length of the spiral conveyor; • Very low weight loss, which is two times less then with vertical air flow • Hitting the incoming product with the coldest air; the product is therefore immediately “crusted” and snow formation diminished; PIGO freezers are built in modular sizes and all components are made entirely of stainless steel, capable to provide perfectly frozen product even for delicate products like cooked rice, raspberries, etc. PIGO also designs, fabricates and assembles sophisticated freeze dryers, EASY Freeze DRYER - LYOPHILIZER, product line which includes a broad range of standard and custom units. The freeze drying - dehydration technology allows to save delicate aromas while drying the frozen product under vacuum, producing premium quality product. Premium sensorial properties for finished product, absolutely superimposable to those of the fresh product. Machine execution is entirely in stainless steel (Chamber, doors, hinges, shelf modules, etc). In the EASY Freeze Drying concept Shelf modules and vapour condenser are contained inside chamber, giving as final result much shorter freeze drying time then any other freeze drying technology. Viewing ports are provided in the doors, allowing observation of both the vapour condenser and product trays during the drying cycle.

Each unit is equipped with complete refrigeration plant of corresponding size, including also refrigeration condensing unit is purpose-built with capacity control to allow economical use of refrigerant. Includes condenser unit. Besides EASY Freeze, EASY Freeze SPYRO, and EASY Freeze DRYER – LYOPHILIZER, one of the company’s main machines is automatic Pitting machine PG103 having up to five times higher capacity than other pitting machines on the market. Experience of all PIGO’s clients confirms work with 0,00% of remained stones when adequate quality and preparation of the fruit (clean, calibrated product with adequate ripeness) is provided. PIGO systems are concepted to create a “High Added Value Fruit” production plant, which contains dozens

of small innovations and a few large improvements for a more reliable system, all together also improving natural fruit characteristics. In the field of different drying technologies, PIGO is also providing CONTINUOUS INFUSION TECHNOLOGY and KNOW-HOW to it’s clients, giving possibility to improove also natural furit properties, as well as extended shelf life. To get a better idea of what PIGO does, please visit the website www. pigo.it or just send an e-mail to info@ pigo.it, they will be very glad to send their detailed offer, and also a presentation with plenty of videos with its machines in the work. Short video clips of PIGO machines in operation are available on www.youtube.com, look for PIGOsrl. www.pigo.it

80 PIGO FP 2-16.indd 4

25/03/16 12:13

PRESERVING INDUSTRY VEGETABLE

MEAT

New upgrades, unchanged performances The new melon and pineapple peeler mod. PL4D was born: doubled production capacity, reliability as our core value

ND srl is continuing to work side by side to their customers answering to all their requests actively and carefully. In this way the new melon and pineapple peeler and corer mod. PL4D was born, always manually fed and works for outer peeling all fruits, even if they are not calibrated or have an irregular shape. They can thus be easily peeled with maximum efficiency. To increase the production, the new system allows the peeling on two heads while the other two are loaded. Besides, as per the models in the market, the machine is equipped with an ejector that discharges the fruit directly unto the belt, so to make the processing easier and have a better hygiene and fruit maintenance. The machine has a stainless steel structure. All components are easily changeable; all parts in touch with the fruit are made in food-approved material. The machine is provided with an electrical board equipped with two inverters: one to adjust the fruit speed and the other one to adjust blade speed. The peeler PL4D is equipped with two belts, one for

peeled fruit and the other one for waste. PND offers a wide range of products including peeling, coring and cutting machines for apples, pears, kiwi, oranges, pineapples, melons,

watermelons, mangos with manual or automatic feeder, prewashing tank and treatment tank. The company also offers complete automatic lines for the canning industries and manual lines for freshcut fruit, for small laboratories and

81 PND - FP 3-16.indd 3

08/06/16 17:01

PRESERVING INDUSTRY VEGETABLE

processors who want to start this business in fruit processing. One of the bestselling machines has been the semiautomatic peeling, coring and cutting machine for apples, pears and kiwis. This machine has production capacity from 20 to 80 fruits per minute, depending on customer specifications. With different optional equipment, this highly versatile machine can cut wedges and chunks. This kind of peeler in models PL4/ PL6/PL8 can be automated thanks to the automatic feeder and orientator for apples, making the complete automatic line for apples processing. Wholly constructed from stainless steel, the machine is easy to clean and sanitize and allows for a fast maintenance. When connected to the automatic feeder for Williams pears, customers can enjoy a fully automated pear processing line. The automatic pears feeders is also fully constructed from stainless steel 304 and the entire structure is positioned on a sliding carriage which allows for easy maintenance and adjustment of the peeler.

MEAT

Working closely to their customers has enabled PND to share their experience and knowledge and to continuously innovate. PND is backed by a team of professional highly skilled technicians and engineers who offer their support from the initial contact, to the installation, start-up and personnel training. PND’s flexibility and expertise guarantee solutions that are tailored to each customer. Further strengthening their capabilities is PND’s commercial network of representative offices. This allows PND to maintain a high level of contact with their customers anywhere in the world providing the capability to quickly and efficiently solve any issues related to installation, maintenance and troubleshooting and spare parts. The company has more than 500 machines successfully placed in Europe, South America, United States, Asia and Australia. New patent for STRAWBERRY DE-CALYX MACHINE Mod. DF24: PND is proud to introduce in the market this new patent machine developed to remove the strawberry calyx (top green cap with leaves)

and, if desired, cut strawberries in half or four pieces. Low waste at 8-10% guaranteed, labor saving, high capacity, easy maintenance and sanitation. Double capacity respect to the Model DF12, less consumption. Ask us more details writing to info@pndsrl.it!! For further information please visit PND’s website www.pndsrl.it where you will find photos and videos that help you to better understand the functionality of each machine.

82 PND - FP 3-16.indd 4

08/06/16 17:01

PRESERVING INDUSTRY VEGETABLE

MEAT

MAJOR SAUDI POULTRY PROCESSOR NOW WELL-EQUIPPED TO MEET PRESENT AND FUTURE DEMAND

new 37,500 birds-per-hour poultry plant created for leading Saudi Arabian food company Almarai has been developed to keep pace both with growing demand and with changing consumer preferences.

Almarai is a dynamic, $3.36 billion turnover food company based in Saudi Arabia. Already the world’s largest vertically integrated dairy company and the biggest food manufacturer and distributor in the region, the company entered the poultry business in 2009 with the launch of Alyoum, its brand of premium chicken products. “We became involved after identifying the opportunity to provide consumers with a high quality, premium poultry, which is an important part of the family food basket in Saudi Arabia,” says Larus Asgeirsson, General Manager of Almarai’s poultry division. “There was also an important food security issue: a strong commitment to build local production,” he added. While whole birds are, and will continue to be, an important part of the market, consumer demand is also driving development more in the direction of fixed weight packs of, for example, breast fillets, drumsticks, thighs, legs or wings, or combinations of different pieces. Almarai’s objective was to be able to satisfy such demand with fully sealed, fixed-weight products meeting the highest standards of hygiene and presentation. The launch of Alyoum involved the purchase of a factory and farming site in Ha’il Province, where Almarai first came into contact with the Meyn Ishida alliance. The advanced technical ex-

trussing machines and glazing equipment and also the many associated infeed systems.

per tise and integrated approach of Meyn Ishida was in line with Almarai’s expectations for this sector’s development and, in keeping with the company’s ambitions, the scope of the project increased as the work proceeded. What began as a 21,000 bph (birds per hour) project, escalated over a 3-year period in three phases to become a 37,000 bph facility. The new factory, with its 200 million birds per year capacity, is now one of the largest single output poultry plants in the world. The equipment supplied included rehanging and cut-up systems, deboning machinery, multihead weighers, checkweighers, tray sealers and batching and grading systems as well as X-ray inspection systems and metal detectors. In addition there are scanners, strapping and

The level of integration is exceptional, thanks to a single organisation being in charge of supply and installation. Live bird handling, slaughter, evisceration, chilling, cut-up, deboning, batching and grading, weighing, piece mixing, packing, labelling and crating are all linked by, and contribute to, information exchange that enhances quality, efficiency and speed. Once plucked, eviscerated and chilled, chickens can be sent for grading and packing as whole birds or delivered to one of the plant’s three cut-up systems. For the whole birds, there are separate lines for packing into bags and trays. Special fillet lines pack chicken breasts that have been removed with the greatest precision and then X-ray inspected for bone fragments. There are also separate packing lines for thighs, legs, wings and drumsticks. Little or nothing of the chicken is wasted, with lines also for giblets and for feet.

83 ISHIDA+LINX - FP 3-16.indd 3

26/05/16 15:16

PRESERVING INDUSTRY VEGETABLE

Other lines are devoted to producing mixtures of chicken pieces, such as drums, chops and wings, according to availability or market demand. Most of these items can be delivered into fixed-weight trays or bags of high hygiene and appearance standards and as fresh or IQF (individually quick frozen) products. In addition, threaded through the plant are systems capable of collecting any of these parts for bulk packing. Almarai’s view of what has been achieved reflects the reasons that Meyn, the poultry processing systems experts, and Ishida, the weighing, packing and end-of-line experts, came together to form Meyn Ishida as a one-

stop shop for complete-factory projects. “Meyn provided fast and efficient processing systems and machinery, as well as the expertise needed to train staff and production managers. Ishida provided automation of the weighing and packing processes to the same advanced level,” explains Larus Asgeirsson. “The main benefit here, apart from the speed needed to keep up with the Meyn cut-up lines, was the reduction of giveaway to low levels. “We see the new Ha’il plant as equipping us to meet demand far into the future and also of enabling us to serve the market’s movement towards poultry pieces sold in fixed weight packs,”

MEAT

continues Mr Asgeirsson. “Meyn Ishida provided us with a strong team of professionals to drive the installation. They were well prepared and extremely professional. “The Meyn Ishida lines have now been operating for two years, and I find them robust and reliable: we have had minimal downtime.” Mr Asgeirsson also praised the dedication of the Ha’il workers, whose dedication and readiness to learn enabled them to adapt to the change from a 30-year old factory to possibly the most modern poultry processing plant anywhere today.

news in short

in short

EXCELLENT CONTRAST INK IS HIGHLY VERSATILE

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

resistance to alkali, acid, water, alcohol, petrol and cutting fluid. Linx 1079 also offers superior lightfastness, making it particularly suitable for products and packs that are exposed to light for extended periods. The ink’s nine month shelf life is

longer than many competitor pigmented inks and enables companies to carry out effective stock management. Using the ink, printers can operate for up to 1400 hours between scheduled maintenance. www.linxglobal.com

84 ISHIDA+LINX - FP 3-16.indd 4

26/05/16 15:16

PRESERVING INDUSTRY VEGETABLE

MEAT

CIBUS TEC 2016: SIGNS OF A RECORD EDITION

1200

exhibitors and over 30 thousand visitors expected in Italy, in Parma. German partner Koelnmesse contributes to a 20% increase in international exhibitors and visitors. 1000 buyers from the international food industry, including Coca Cola, Fonterra and Unilever. (Parma-Cologne, 13 July 2016) - “Cibus Tec confirms the highly specialised, vertical market technology exhibition for the main food production chains. At this unique trade fair, international operators can discover the best technological solutions, in the very place that puts them to the most advanced and innovative use in the world - here in Italy and, in particular, in Parma. Cibus Tec is a platform for Italian excellence in food processing & packaging and its technological innovation and customizability, with a strong emphasis on specialisa-

tion, sustainable technology and advanced automation”. With these words from Antonio Cellie, CEO of Fiere di Parma, this morning’s Cibus Tec presentation began, now with the Parma exhibition centre joined by the German giant Koelnmesse. Attending the event were Gerald Böse, President and CEO of Koelnmesse GmbH, Thomas Rosolia, CEO of Koelnmesse Italia and Antonio Cellie, CEO of Fiere di Parma. The contents of the exhibition as presented at the meeting can be summed up as follows: •Three months before it opens, the exhibition can lay claim to being the Italian benchmark for the food processing industry, with 95% of the 2014 exhibitors confirming their attendance, along with 200 new exhibitors, and a significant expansion (+ 30%) of the packaging technologies and materials section.

• Cibus Tec demonstrates the attraction of all technologies (sorting, processing, packaging, end-of-line and logistics) for the major agro-industrial sectors (fruit & vegetables, meat, milk & dairy, bakery, confectionery and coffee), alongside new areas for ice cream, desserts and ingredients. In response to the event’s expansion, the new, higher-capacity Pavilion 2 has been opened. • An intensive program of workshops with international guests is laid on to address the most current issues in the sector, including the new frontiers of food hygiene and food safety, energy consumption diagnosis and future solutions, water footprint and strategies for reducing water consumption, and the role of ecofriendly technologies in enhancing competitiveness. Production and packaging solutions for “free-from” products as well as eco packaging will occupy a large space.

85 cibustec comunicato - FP 3-16.indd 3

08/09/16 16:14

PRESERVING INDUSTRY VEGETABLE

• Alongside established partnerships with organizations like Federalimentare (Federation of Italian Food Industries Associations), Assolatte (Italian Dairy Foods Association), Assocarni (Italian Meat Industry and Trade Association), AMITOM-WPTC (for processing tomato) and EHEDG Italy, new partnerships with leading national and international institutions including the Ordine Nazionale dei Tecnologi Alimentari (Italian Order of Food Technologists) and IFU (International Fruit and Vegetable Juice Association) are developing. The goal: to create network between operators in different communities and develop new business potential for Cibus Tec exhibitors. • 1000 CTOs (Chief Technology Officers) from the most relevant global food companies will be attending as part of the incoming programme developed by Fiere di Parma, Koelnmesse, the Italian Ministry of Economic Development and ICE (Italian Trade Commission), boosted by an investment of 1.5 million euro. Some of the major international companies already attending: BRF (Brazil), Fonterra (New Zealand), Kagome (Japan), Solico and Kalleh (Iran), The Morning Star and Coca Cola (USA), Unilever (UAE), Arcor (Argentina) and Amul (India).

All in all, a format for success that will promote 1200 exhibitors and, as of this year, enjoy a major boost for Italian businesses on both the international and domestic markets (see appendix) through the support of Koelnmesse, with whom Fiere di Parma has recently created the Koeln Parma Exhibitions Srl (KPE) newco. “Koeln Parma Exhibitions’s main purpose initially is indeed focusing on Cibus Tec, an event that has seen rapid growth over the last two editions, securing an ever more important slot in the Italian exhibition calendar, and to which we can certainly bring Koelnmesse’s industry experience and the high standard of international events such as Anuga FoodTec or ProSweets Cologne”, said Thomas Rosolia, CEO of Koelnmesse Italia. “With Fiere di Parma, we will ensure that Cibus Tec becomes an unmissable event for as many exhibitors and visitors from around the world as possible, making it even ”stronger” on the international market. Without neglecting new opportunities on the Italian market”. Cibus Tec is more than an international showcase for the best food processing and packaging solutions. Technology is an essential travelling companion for food companies looking to break into new markets. It is only research and innovation in technology that has enabled Made in

MEAT

Italy food to be available everywhere, whilst maintaining its high quality and wholesome nature, and thereby set its sights on the 50 million euro exports target set by Agriculture Minister Martina at Cibus Food Exhibition (May 2016) itself. It is hardly surprising, therefore, that the CL.uster A.grifood N.azionale CL.A.N European Strategic Cluster Partnership has identified technological innovation as one of the six paths for supporting national food industry development and competitiveness. With a 2016 turnover estimated at 134 billion euro (with almost 29 from exports), the Italian food industry is the country’s second manufacturing sector; over 1.2 billion consumers worldwide buy a Made in Italy product every year; convenience products (ready-made sauces, fresh and frozen toppings, etc.) are an ever growing consumer trend, now representing 25% of the agri-food turnover. If excellent Italian produce is to take on the world’s markets, closing in on Germany and France (whose respective 2015 agri-food exports amount to 71.1 and 60.5 euro), it will need the support of technologies to preserve its flavour, freshness and identity: like those that will be exhibited at Cibus Tec from the 25-28 October 2016. www.cibustec.it

• New promotional tools will be introduced to support business matching: The Cibus Tec Showcase digital platform developed with Koelnmesse Italia means greater visibility for exhibitors before, during and after the show; the Cibus Tec Agenda online tool enables visitors to request appointments with exhibiting companies; the Innovation Hub integrated portal on the Cibus Tec website will promote the technological innovations exhibited at the show.

86 cibustec comunicato - FP 3-16.indd 4

08/09/16 16:14

Salone delle Tecnologie per lâ&#x20AC;&#x2122;Industria Alimentare

25-28 OTTOBRE 2016

PARMA - ITALIA www.cibustec.it

AUTOMATIONCOMPONENTS

iNduSTrial ElECTrONiCS

Flat tubular Heaters boost eFFiciency for fryer Technology By Roly Juliano Watlow

An example of a flat tubular heater – the FIREBAR from Watlow

rom fryers to griddles to ovens, heat is an important component in most foodservice applications. When it comes to the heat source for frying, not all heating elements are created equal. Electric fryer heaters can be segmented into two broad categories - round tubular heaters, and flat tubular heaters. When first introduced, fryer heaters were round tubular. But engineers found that a flat tubular design offered many benefits - the most important being that the shape lifts the oil into the cook zone

far better than round heaters. An innovation was born. Flat Surface Geometry Because of its design and geometry, flat tubular heaters will heat viscous fluids from ambient temperature faster than round tubular elements with the same wattage and at a lower sheath temperature. The benefit of this shape is the enhanced flow of liquid past the surface of the heating element. The round tubular has a much more erratic flow pattern (see graphic). Note the currents swirl around and trap

heat next to the sheath. This is due to the tubular’s round shape, which causes a wider and less efficient flow of liquid around the heater surface. The flow pattern around the flat tubular heater is streamlined; the flat surface has less restriction on the liquid as it moves up and past the heater sides. This efficient and faster flow pattern permits the liquid to move heat away from the sheath very quickly, resulting in the flat tubular heater’s lower operating sheath temperature (see graphic).

88 WATLOW - FP 3-16.indd 3

10/06/16 12:45

State-Of-The-Art Thermal Solutions That Give You A Competitive Advantage

FIREBAR® Heaters

Resistance Temperature Detector (RTD)

E-SAFE® Hybrid Power Switch

Watlow offers:

Watlow gives you a competitive advantage through leading thermal products that result in the very best food quality every time.

• • •

Deep application knowledge Design expertise Support through development and the entire product life cycle

Powered by Possibility For more information, contact Watlow, or visit our website at www.watlow.com European Technical Sales Offices

France +33 1 41 32 79 70 info@watlow.fr

Spain +34 91 675 1292 info@watlow.es

Germany +49 7253 9400 0 info@watlow.de

Italy

+39 02 4588841 italyinfo@watlow.com

+44 115 964 0777 info@watlow.co.uk

AUTOMATIONCOMPONENTS

iNduSTrial ElECTrONiCS

faster than the round heater. The end result – the flat tubular gets the heated liquid into the work zone faster than when using a round tubular. The flat tubular heater has about a 50 percent greater surface area than a round tubular. This surface area design improvement is the key to lowering watt density for the same length heater or reducing the heater size while maintaining the same watt density.

Flat tubular heaters are ideal for fryer applications because their shape lifts the oil into the work zone better than round heaters.

Greater Buoyancy Force This natural convection phenomenon partially depends on the ratio of a buoyancy force to the viscous force of the fluid being heated. The buoyancy force or the flow of liquid up and across the heater surface is mainly determined by the length of the heater sides. The side of a flat tubular heater is typically 1 in. (25 mm), compared to the 0.43 in. (10.9 mm) or less dimension of a round tubular element. The flat tubular heater’s smaller edge and longer side creates a buoyancy force up to ten times greater than a round tubular heater depending on the material being heated.

Faster Heat Up Flat surface technology provides faster heat up and recovery times than round tubular heaters. Their unique shape minimizes coking and oil degradation, and enhances the flow of the oil past the element’s surface, helping to pull heat away from the heater sheath. Compacted magnesium oxide (MgO) insulation transfers heat away from resistance wire to sheath material and media more efficiently, shortening heat-up time. In addition, the heater lasts longer because it runs at a significantly lower sheath temperature than an equal watt density round tubular. This also prolongs the life of the oil which shortens and reduces costs from frequent changing.

Smaller Dimension Normal to Flow This feature refers to the width dimension of the heater that the liquid flows around. Typically, a narrower dimension will give a smoother and faster liquid flow. For example, the round tubular’s wide dimension, nearly a half-inch, inhibits the flow of liquid. It causes currents which disrupt the flow and the flow rate is somewhat slower.

If coking is a problem, it is an indication that the sheath temperature is too hot and is burning the oil. A flat tubular heater will provide a lower sheath temperature than a round tubular element, without reducing wattage or watt density. Coking is also reduced by the wiping action that occurs as the heated liquid flows past the heaters surface. The result is less liquid degradation and longer liquid life.

The flat tubular heater, on the other hand, has a much thinner dimension 0.235 in. (5.97 mm), which reduces the drag forces on the liquid flowing past the heater. This allows the liquid to move past the flat heater

Watlow’s flat tubular heater, called FIREBAR®, has long been a standard in the foodservice industry. An independent study that adhered to the American Society for Testing and Materials (ASTM) standards, called

90 WATLOW - FP 3-16.indd 4

10/06/16 12:45

AUTOMATIONCOMPONENTS

“Prototype Element Performance Test,” revealed that the FIREBAR flat heating element was the first to consistently return the oil to the 171°C (340°F) reload temperature. FIREBAR also maintained the highest average cook zone temperature of the heating elements tested, recorded the fastest pre-heat time and offered one of the lowest pre-heat energy consumption levels ever tested. During the performance comparison test of the FIREBAR heater versus an equivalent kW round tubular heater, per ASTMs test method F1361-7, the FIREBAR heater’s fast recovery allowed cooking of six heavy loads of french fries versus five heavy loads of an equivalent tubular or a 20 percent capacity improvement (see below). Reduced Watt Density Flat tubular heaters can be operated at a higher watt density than a round tubular heating element

iNduSTrial ElECTrONiCS

without increasing the sheath temperature. Flat tubular heaters also allow more wattage into the application at the same watt density with a shorter heating element. Both types of heaters can have the same wattage, but the flat tubular will operate at a lower sheath temperature than the round tubular. In tests conducted to demonstrate this phenomenon, both heater types had a watt density of 30 and were immersed in a light liquid shortening. The flat tubular element heated the oil faster from ambient temperature than the round tubular. At 149°C (300°F), the flat tubular element heated the oil to temperature in 11 minutes where as the round tubular took 18 minutes. Plus, the flat tubular heater’s average sheath temperature was

10°C (50°F) lower than the round tubular. Customizable, Easy to Install FIREBAR can be wired 3-phase, making installation easier and cheaper while reducing the size of the heating assembly. FIREBAR heating elements can be formed into virtually any shape for an immersion application. This flat tubular heater can be configured with a variety of wattage and voltage ratings, terminations, sheath materials and mounting options to satisfy the most demanding foodservice applications. The FIREBAR is typically constructed with epoxy or silicone seals to combat moisture contamination from environmental kitchen conditions.

91 WATLOW - FP 3-16.indd 5

10/06/16 12:45

AUTOMATIONCOMPONENTS

iNduSTrial ElECTrONiCS

K+G Wetter: Simple and comfortable control with a neW panel

rogressive meat processing machines require control units which make the operation as simple and intuitive as possible. Touch panels are especially suitable for this purpose. They entail many advantages for the user. With the introduction of its new panel generation, K+G Wetter satisfies the growing demand for self-explanatory control units which can be simply and quickly understood. K+G Wetter introduced the panel solution and other product innovations at the IFFA this year. â&#x20AC;&#x153;We can look back at six very exciting trade fair days. We were able to gather many new impulses, especially through personal interactions, which will enable us to continue adjusting our machines to the requirements and needs of our customersâ&#x20AC;?, says Volker Schlosser, Sales Manager at K+G Wetter. Progressive solutions for meat processing The new panel solution presented

New touch panel by K+G Wetter with a clearly laid-out control unit.

Having been installed in the new 120-litre Vacuum Cutter (VCM 120) by K+G Wetter, the new panel ensures simple operation and intuitive control by K+G Wetter creates new possibilities in the world of meat processing as well. This progressive control unit combines modern operation via touch screen with push button technology. The user can execute the most frequently used machine commands for hydraulic or mechanical processes using a push button or illuminated ring keys. Processes such as hydraulic loading and unloading, closing and opening of the knife lid, start and stop functions or speed changes can be simply controlled using an illuminated ring key. The user will receive a sensory and visual confirmation of the commands for the best possible degree of control. As an alternative, these commands can also be entered on the touch panel, such as different knife speeds, which are well visible on the screen and can be selected directly.

Intuitive operation and individual design Each user can customise the panel in accordance with his own wishes and requirements. That includes setting up the most important shutdown functions for the user, such as temperature, time or bowl revolutions, on a separate large area of the panel. All data can be viewed and controlled through the menu, such as various machine and operating data. But it also enables updating recipes and recipe management via CutControl. The latter will lead the user through the production process for each recipe step by step. The CutVision software also enables the user to record and read out all production steps with the measurable quantities, such as times, temperature progression etc. This ensures the most important cornerstone for quality management in the cutting production step. www.kgwetter.de

92 K+G WETTER - FP 3-16.indd 3

30/05/16 14:58

exhibitions meetings

conferences

GULFOOD MANUFACTURING, EVENT PROFILE Name of Event

GULFOOD MANUFACTURING

Strapline

The biggest food and beverage processing event in the MEASA Region

Event Type

Trade Show (for trade professionals only)

Name of Organiser

Dubai World Trade Centre (DWTC)

Dates

7 – 9 November 2016

Timings

7 November 2016 : 10am – 6pm 8 November 2016 : 10am – 6pm 9 November 2016 : 10am – 5pm

Venue

Dubai World Trade Centre (DWTC)

E-mail

gfm@dwtc.com

Official Website

http://www.gulfoodmanufacturing.com/

Food Ingredients • Packaging • Processing • Machinery • Transport and Industry Focus/Exhibitor ProLogistics • Food Associations • Enterprise zone/Free zone • Government file • Industrial Park

Visitor Profile

F&B & HORECA Professionals • Food & Beverage Manufacturers/Processors • Importers, wholesalers, distributors, retailers • F&B Consultants & Regulators • Hotel Owners, Managers, Food Industrialists • Procurement • Quality Control & Food Hygiene • Research & Development

n 2014, Gulfood Manufacturing’s debut became Dubai World Trade Centre’s largestever trade show launch, opening with an impressive 26,000 Visitors from over 150 countries and 1,100 Exhibitors. As the largest dedicated food processing trade event in Middle East, Africa and South East Asia (MEASA), Gulfood Manufacturing provides a platform to source innovative machinery from world-renowned companies and drive investment in the regional food processing sector. The event features the latest packaging advances from leading international producers of high-tech

products, and visitors can see manufacturing excellence in action at the ‘Factory of the Future’ exhibit. Gulfood Manufacturing’s three-day event includes segmented show sectors for Ingredients Middle East, ProPack Middle East, and Food Logistics Middle East. The event will also host a two-day Food and Beverage Industrial Investment Summit, which is a strategic event providing unique opportunities to understand the wide-ranging

benefits of doing business in MEASA. Get the most out of the event by downloading the Gulfood Manufacturing App. Visitors can get up-to-date information on exhibits and speakers, rate sessions, and smoothly navigate over 42,000 metres2 of event space with easy-to-use interactive maps. Gulfood Manufacturing 2016 is co-located with yummex Middle East, The Speciality Food Festival and SEAFEX.

94 GULFOOD MANUFACTURING - FP 3-16.indd 3

08/09/16 16:52

7 9 Nov 2016 Dubai World Trade Centre

www.gulfoodmanufacturing.com

Solve

MIX

INGREDIENTS MIDDLE EAST

MAKE

your production

PROPACK MIDDLE EAST

M OV E

challenges For every F&B manufacturing plant, there is a better solution at Gulfood Manufacturing

FOOD LOGISTICS MIDDLE EAST

Meet 1,500+

global suppliers from 60 countries

Find the latest equipment and expertise in packaging, processing, logistics and ingredients

for 50% off & pay only AED 100. www.gulfoodmanufacturing.com/register

Organised By

Strategic Partner

Official Publisher

Official Travel Partner

Official Partner Airline

Official Courier Handler

exhibitions meetings

conferences

FRUIT ATTRACTION 2016 is expecting exhibitor numbers to grow by 20%

Seven months before the event, Fruit Attraction has already sold 13% more space than last year and is expecting a 20% increase by the time the show opens

he distribution channel from more than 100 countries will attend this business event to find suppliers and products. There are still seven months to go before the 8th edition of Fruit Attraction begins. The event, which will be held from 5 to 7 October, has already sold 13% more space than last year, when it occupied a total of 33,046 square metres. The Organisers’ Committee, which is made up of IFEMA, FEPEX, representatives of the member Associations of this Federation, of distributors’ associations, retailers and markets, has confirmed that the figures are looking extremely healthy for 2016 edition. This will be most global edition ever, with an expected 1,200 exhibitor companies from 30 countries and 55,000 trade attendees from 100 countries. After the first meeting to allocate spots in the six halls where Fruit Attraction will take place, the results show that there will be even more participants from all of Spain’s autonomous regions, particularly Andalusia, Murcia, Valencia and Navarre. From an international standpoint, there has also been a big leap in participation by companies based in France, Italy and Holland, as well as new additions such as Costa Rica and Egypt, confirming that Fruit Attraction is a key event for worldwide production, marketing and distribution. This year, the greatest

event for the fruit and vegetable sector will feature even more suppliers and the biggest-ever range of produce. After the priority participation term and until a few days before the trade fair starts, companies opting exhibit at FRUIT ATTRACTION will be assigned the spaces available as any given time. This means that firms will be able to benefit from the business scenario created by the Trade Fair, where for three days they will meet the main representatives of the national and international distribution channel. In just seven editions, Fruit Attraction has become an essential business tool for the fruit and vegetable sector in a key month for interaction between supply and demand around the world. This landmark trade fair for the world’s fruit and vegetable operator chain will be held in Halls 3, 4, 5, 6, 7 and 8 at

Feria de Madrid. The Fresh Produce segment –fresh fruit and vegetables; fresh cut and catering products; nuts; chilled, frozen and dehydrated; processed fruits and vegetables; Organic Hub; flowers and live plants will account for 70% of the offer at Fruit Attraction, although there is also an important Auxiliary Industry Area, with services suppliers, seeds, solutions and equipment for harvest and post-harvest, transport and logistics, stock management and storage, equipment for points of sale, consultancy, finance and insurance. www.ifema.es

96 FRUIT ATTRACTION - FP 2-16.indd 3

18/04/16 13:24

east europe

meeting • events •

fairs

FIERE

russia • china middle east • asia

congressi

семинары • asia • middle east • east europe

2016 SIGEP

23-27/01/2016 RIMINI International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery.

PROSWEET

31/01 - 03/02/2016 COLOGNE The international supplier fair for the confectionery industry.

FRUITLOGISTICA

03-05/02/2016 BERLIN International fair for fruit and vegetables.

EUROPAIN

05-09/02/2016 PARIS International show for the bakery and confectionery Industry.

CFIA

08-10/03/2016 RENNES The show of food industry suppliers.

IFFA

07-12/05/2016 FRANKFURT International trade fair for the meat processing industry.

CIBUS

09-12/05/2016 PARMA International food exhibition.

2016

SPS/IPC/ DRIVES/ITALIA

24-26/05/2016 PARMA Trade fair for manufacturers and suppliers in the industrial automation sector.

MACFRUT

14-16/09/2016 RIMINI International exhibition of machinery and equipment for the fruit and vegetable processing.

FACH PACK

27-29/09/2016 NUREMBERG Trade Fair for Packaging solutions.

IBIE

08-11/10/2016 LAS VEGAS International fair for the bakery and confectionery industry.

IPA-SIAL

16-20/10/2016 PARIS International exhibition and conference on technologies for Food&Beverage and food products.

2016

SÜDBACK 2016

22-25/10/2016 STUTTGART International fair for the bakery and confectionery industry.

CIBUSTEC

25-28/10/2016 PARMA International fair about Food&Beverage technology.

PACK EXPO

06-09/11/2016 CHICAGO International packaging trade fair.

BRAU BEVIALE

08-10/11/2016 NUREMBERG Fair of raw materials, technologies, logistics for production of beer and soft drinks.

EMBALLAGE

14-17/11/2016 PARIS Exhibition about packaging technology.

VINITECH

29/11-01/12/2016 BORDEAUX International exhibition for vine growing, wine-producing and bottling industry.

SAVE

19-20/10/2016 VERONA International exhibition for food processing.

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERTUTTE_ING_06_2016_3pag.indd 1

20/07/16 15:40

FIERE FIERE FIERE - EXHIBITIONS FIERE 2017 2017 2017

FIERE - EXHIBITIONS

SIGEP - AB TECH

21-25/01/2017 RIMINI International exhibition for the artisan production of ice-cream, pastry, confectionery and bakery.

PROSWEETS

29/01-01/02/2017 COLOGNE The international supplier fair for the sweets and snacks industry.

FRUIT LOGISTICA 2017

08/10/02/2017 BERLIN International fair for fruit and vegetables.

ENOMAQ

14-17/02/2017 SARAGOZZA Fair of wine and oil, for innovation and internationalization.

INTERSICOP

19-22/02/2017 MADRID Bread baking, confectionery and related industries show.

GULFOOD

26/02-02/03/2017 DUBAI Annual food and hospitality international show.

BEVIALE MOSCOW

MODERN BAKERY

13-16/03/2017 MOSCOW International trade fair for bakery equipment and food ingredients.

VINITALY

09-12/04/2017 VERONA International wine & spirits exhibition.

CIBUS CONNECT

07-11/10/2017 COLOGNE International exhibition of Food& Beverages.

HOST

20-24/10/2017 MILAN Show for bakery and fresh pasta and pizza industry.

MACFRUT

12-13/04/2017 PARMA International food exhibition.

2017 RIMINI Exhibition of machinery and equipment for the fruit and vegetable processing.

INTERPACK

GULFOOD MANUFACTURING

04-10/05/2017 DÃ&#x153;SSELDORF Technology fair for packaging, packing, bakery, pastry.

TUTTOFOOD

08-11/05/2017 MILAN International B2B show dedicated to food & beverage.

IRAN FOOD + BEV TEC

22-25/05/2017 TEHRAN International food, beverage & packaging technology trade fair.

SPS/IPC DRIVES/ITALIA

28/02-02/03/2017 MOSCOW International trade fair for the beverage industry.

23-25/05/2017 PARMA Trade fair for manufacturers and suppliers in the industrial automation sector.

IBATECH 2017

SIMEI@DRINKTEC

09-12/03/2017 ANKARA The international trade fair for bread, patisserie machinery, ice cream, chocolate and technologies.

ANUGA

11-15/09/2017 MUNICH International exhibition for vine-growing,wine-producing and bottling industry.

2017 DUBAI International exhibition and conference on instrumental and process analysis and laboratory technology.

2018 ANUGA FOODTEC

20-23/03/2018 COLOGNE International food and beverage technology exhibition.

CIBUS 2018

07-10/05/2018 PARMA International food exhibition.

IPACK-IMA

29/05-01/06/2018 MILAN International exhibition for the packaging industry.

IBA

15-20/09/2018 MONACO International fair for the bakery and confectionery industry.

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERTUTTE_ING_06_2016_3pag.indd 5

20/07/16 15:40

FIERE FIERE FIERE - EXHIBITIONS

FIERE - EXHIBITIONS

FIERE

MEDIO ORIENTE GULFOOD

IRAN FOOD BEV TEC

DJAZAGRO

EURASIA PACKAGING

21-25/02/2016 DUBAI Annual food and hospitality international show. 18-21/04/2016 ALGERS Meeting place for companies operating in the agro-food sector.

AGROFOOD NIGERIA

26-28/04/2016 LAGOS International trade show on agriculture, food, beverage& packaging technology and tood, beverages&hospitality.

DUBAI DRINK TECHNOLOGY EXPO

16-18/05/2016 DUBAI Exclusive exhibition and conference for the beverage industry in the Middle East and North Africa Region.

29/05-01/06/2016 TEHRAN International food, beverage & packaging technology trade fair. 02-05/11/2016 ISTANBUL Leading showcase for packaging machinery, production, processing, technology, printing, design and equipment.

RUSSIAN-CHINA UPAKOVKA UPAK ITALIA

26-29/01/2016 MOSCOW International packaging machinery exhibition.

MODERN BAKERY

14-17/03/2016 MOSCOW International trade fair for bakery equipment and food ingredients.

INPRODMASH

GULFOOD MANUFACTURING

13-15/09/2016 MOSCOW International trade fair of food industry suppliers.

WORLDFOOD

10-14/10/2016 MOSCOW International trade exhibition of machinery and equipment for agroindustrial industry.

07-09/11/2016 DUBAI International exhibition on processing and packaging technology and Food&Beverage plants. 29-31/03/2017 UZBEKISTAN Food exhibition for suppliers, manufacturers, dealers and professionals.

AGROPRODMASH

SIMEI@China Brew-China Beverage

11-14/10/2016 SHANGHAI International exhibition for vine-growing,wine-producing and bottling industry.

UPAKOVKAUPAK ITALIA 24-27/01/2017 MOSCOW International packaging machinery exhibition.

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com FIERTUTTE_ING_06_2016_3pag.indd 6

20/07/16 15:40

INGOMBRO ADV.indd 3

13/09/16 11:31

we’ve talked about. we’ve talked about... companies

ADVERTISERS

contacts

ALBA & TEKNOSERVICE SRL 51-52 Via delle Industrie, 26 35010 Villafranca Padovana - PD Italy ARR-TECH INC. 1-4 3801 W Washington Avenue Yakima, WA 98903 Washington USA BAKERy CHINA ExHIBITIONS CO., LTd. 24-25 Rm. 612, Zhongkun Building, No. 59 Gaoliangqiaoxie Street, Haidian District, Beijing 100044, China BRABENdER® GmBH & CO. KG 15/17 Kulturstrasse 51-55 47055 Duisburg Germany BREVETTI GASPARIN SRL I COP - 9 Viale I Maggio 19 Zona A. 36035 Marano Vicentino - VI - Italy COLUSSI ERmES SRL 48/50 Via Valcunsat, 9 33072 Casarsa della Delizia - PN Italy

FAm NV 74-75 Neerveld 2 B-2550 Kontich - Belgium FIERE dI PARmA SPA 85/87 Viale delle Esposizioni, 393A 43126 Parma - Italy FLORIdA FOOd PROdUCTS INC. 54-55 2231 West Highway 44 32727 Eustis - Florida USA GENERAL SySTEm PACK SRL - GSP 65/67 Via Lago di Albano, 82 36015 Schio - VI - Italy IFP PACKAGING SRL 69-70 Via Lago di Alleghe, 19 36015 Schio - VI - Italy ISHIdA EUROPE LTd 83-84 11 Kettels Wood Drive Woodgate Business Park B32 3DB Birmingham United Kingdom ITALIAN FAIR SERVICE 93-101 Galleria San Babila 4/c 20122 Milano - Italy

CT PACK SRL 68 Via Argine Volano, 355/D 44034 Fossalta di Copparo - FE Italy

J. RETTENmAIER USA LP 22-23 16369 US 131 Highway 49087 Schoolcraft USA

dUBAI WORLd TRAdE CENTRE - dWTC 94-95 P.O. Box 9292 Dubai United Arab Emirates

K+G WETTER 92 Goldbergstr. 21 35216 Biedenkopf Breidenstein Germany

ERREPAN SRL 18/20 Via Terracini, 4 24047 Treviglio - BG Italy ESmACH SPA 10-11 Via V. Veneto,143 36040 Grisignano di Zocco - VI Italy

LINPAC PACKAGING SRL 63 Via Monte Pastello, 40 37057 S. Giovanni Lupatoto VR - Italy m&E mFG. CO., INC. dELIBUddy 40-41 P.O. Box 1548 19 Progress Street 12402 Kingston New York - USA

mAVERIK OILS, LLC 44-45 1931 W. Park Avenue Redlands CA 92373 USA mESSE STUTTGART ARES Fuarcılık ltd. Ştı. 21 Tekstilkent A-11 Blok No:51 34235 Esenler - Istanbul - Turkey mETTLER-TOLEdO PROCESS ANALyTICS 76-77 Im Langacher CH-8606 Graifensee Switzerland PETRONCINI ImPIANTI SPA 71/73 Via del Fantino 2/A 44047 Sant’Agostino - FE Italy PIETROBERTO 46-47 Via Vittorio Veneto, 43 36035 Marano Vicentino - VI Italy

RImINI FIERA 31/33 Via Emilia, 155 47921 Rimini - Italy RONzULLI SPA 64 S.S. 634 km 11,700 70018 Rutigliano - BA - Italy SALONI INTERNAzIONALI FRANCESI SRL 97 Via Caradosso, 10 20123 Milano - Italy SEW EUROdRIVE SAS 12/14 Via Bernini, 14 20020 Solaro - MI - Italy SIBREAd SRL 34-35 Via San Lorenzo, 5 36010 Carrè - VI - Italy TECNO PACK SPA 58/62 Via Lago di Albano, 82 36015 Schio - VI - Italy

PIGO SRL 78/80 Via Pontaron, 30 36030 Caldogno - VI - Italy

TECNOPOOL SPA IV COP-26-27 Via M. Buonarroti, 81 35010 S. Giorgio in Bosco - PD Italy

PNd SRL 81-82 Via Brancaccio, 11 84018 Scafati - SA Italy

TPS SRL 57 Via dei Videtti, 36/38 24064 Grumello del Monte - BG Italy

PRIm ITALIA SRL II COP-39 Via P. da Volpedo 56/G 20092 Cinisello Balsamo - MI Italy

TT ITALy SRL 6/8 V.le G. Mangiarotti, 15 33033 Codroipo - UD - Italy

RAdEmAKER BV 5-42-43 Plantijnweg 23 - P.O. Box 416 4100 AK Culemborg The Netherlands RAzIEL SRLS 36/38 Via degli Oratori, 13 42048 Rubiera - RE - Italy REAL FORNI SRL 28/30 Via Casalveghe, 34 37040 Gazzolo d’Arcole - VR - Italy

TUBINI FORNI 5 Via Staffali, 38 ZA 37062 Dossobuono - VR - Italy WATLOW ITALy SRL 88/91 V.le Italia, 52/54 20094 Corsico - MI - Italy WESTERN PACIFIC OILS 53 650 Belleville Turnpike Unit #2 07032 Kearny New Jersey USA

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com _INDICE FP 3-16.indd 1

12/09/16 13:00

CMY

Conveyor belts for the food processing industry Costacurta conveyor belts are used in food processing as well as in many other industrial processes. Thanks to the specific experience gained over more than 60 years, Costacurta can assist the client in the selection of the most suitable type of belt for the specific application. Costacurta conveyor belts are suitable for applications with temperatures ranging from -150Â°C to +1150Â°C.

tcb@costacurta.it www.costacurta.it