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.