Forming and Extrusion: Developing Cutting Edge Technology
Forming burgers, nuggets, patties and other shapes is a key part of the product offering from many processors, as is the segment of extruded snacks. In both processes, consistency and productivity in volume are vital to profitability.
In the case of forming, along with final product quality, the following key considerations weigh heavily in the decision-making process for equipment: food safety, reliability, productivity, portion control, scalability, sustainability and flexibility.
Increasing Recovery of Raw Materials
According to specialists from Idaho Steel, making any number of formed potato products allows processors to increase their recovery. Parts of the potato that could not be cut into a nice strip would otherwise be sent to waste or as animal feed at a low price. A value-add product can be made through ingredients or almost any variation of shape. They add that formed potato products originally started out as a co-product for the French fry industry and were a revenue stream out of what was before considered waste. It has now grown to have dedicated form lines, still using the slivers from French fries, but only to supplement higher capacities.
“Idaho Steel has always built the rotary former out of stainless steel and food grade plastics. What has significantly changed in regards to sanitation is the design and automation. Every part of the product path opens up for extreme access for inspection and cleaning. This is done with at the push of a button when needed as well as automatically as part of the timed cleaning sequence,” the company’s experts explain. “Flexibility is a key feature of our Nex-Gem platform. While other forming equipment requires change large barrels, we have developed quick, toolless insert that can be changed out effortlessly by operators. Product change overs can be done in a fraction of the time and without a maintenance team,” they add. Idaho Steel, along with their partners, Kiremko and Reyco, offer full process lines for all major potato products, one of which being a complete form line. Using advanced 3D printing techniques, the different shapes the company can make is only limited by imagination.
Similarly, on the topic of forming, Provisur Technologies, Inc., with a family of proven brands, AM2C®, Beehive®, Cashin®, Formax®, Multitec™, TST™ and Weiler®, offers a complete platform for food processing equipment including forming. Their VerTex equipment benefits by a pivoting hopper and easily removable feedscrews, which are among the features that make it quick and easy to clean. Innovative features result in reduced downtime, lower maintenance costs and increased productivity. Moreover, The VerTex servo controlled dual lobe pump provides precise filling capability, low- and high-pressure filling capability, and ensures that product is not overworked and damaged in the pumping process. Because the system is fully enclosed, it has the added benefit of virtually eliminating product leakage.
“At Provisur we are continually innovating to find new ways to help our customers maximize the performance of their lines. New technology is always at the forefront. Our engineering and R&D teams are fully committed to deliver the best value equation. Our expertise is in designing and building advanced equipment and systems that promises operation efficiency, excellent product quality, flexible textures and shapes with higher throughput and uncompromising food safety,” explain Provisur experts.
You can read the rest of this article in your complimentary e-copy of the July-August Issue of Potato Processing International magazine, which you can access by clicking here.
