Frequently Asked Questions   

Food Processing Equipment:

• How can we get an impingement oven to yield both high output and improved product quality?
• How can we keep from overcooking some of the product furthest from the sides of our impingement oven without sacrificing pathogenic safety?
• Natural products, like chicken breasts and bell peppers, vary in thickness. How do you apply a consistent barbeque grill pattern across both high and low surfaces… or on both sides of a product?
• The oil temperature in our current fryer is very hard to control, it changes from being too cold to too hot. Can Heat and Control fryer systems do a better job at controlling oil temperature?
• It seems like our immersion fryer's oil lifecycle is too short and that the build-up of fines and long turnover is effecting the quality of our product. How can we address this and reduce the amount of oil our production requires?
• We bread a wide variety of meat, poutry, seafood and vegetables. Is it possible to effectively coat every crevice of different kinds of product on just one breader?

Packaging & Weighing Equipment:

• We have several different sized products but don't have the budget or the floor space to set up more than one weigher and packaging line. Is there a way to keep weighing accuracy on just one line/weigher?

Product Handling Equipment:

• What are the advantages of horizontal motion conveyors over vibratory conveyors?
• My products are fragile and often coated with seasoning that can fall off during conveying. This is costing us big time, do you have a solution?

Controls:

• What's the most cost effective and quickest solution to coordinate individual packaging equipment controls into one integrated controls system?