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?
• Our vibratory conveyor tends to break much of our product and causes some of the coating and seasoning to come off. This is costing us big time, what can we do?

Controls:

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