Making the Impossible.. Possible

We had no part in the method for getting the caramel into the Caramilk bar but we have designed and built equipment for:

• Depositing 0.1 grams of paprika onto passing targets in a 3" x 4" footprint at 120 per minute.
• Continuous deaeration of hot wax in the manufacture of designer candles.
• Receipt and pumping of blocks of butter frozen to -15C.
• Continuous production of niblets of different cheeses prior to IQF freezing.
• Automatic water atomization of tobacco powder and discharge in the prevention of fire hazard.
• Automatic on-line oiling and spicing of bread cubes in the manufacture of croutons.

If you have a particularly 'sticky' problem that seems to be without solution, why not give us a call and LET'S work together to develop strategies to improve your process.