We recently designed an in-house meat attachment test to determine performance of stainless finishes used in processing equipment. In a device designed by our technicians, we tested an electropolished panel on the left, a pickle passivated panel in the center and a bead blasted panel on the right. The 70% lean beef patty with an internal temperature of 44 degrees, was placed on each of the stainless finish examples, and the mechanism was tilted to at least 90 degrees.
The video will show that the electropolished sample demonstrated the least meat attachment.
Mepaco, part of the Apache Stainless family, offers mechanical and chemical finishing in-house. Many customers specify our high-performance finishes to reduce food safety risk and to create sanitation efficiencies.
Contact our sales and application experts for more information.
This animation demonstrates the modifiable Batching Bin System.
Pre-broken frozen food products (red meat, fish, chicken, vegetables) are delivered to a designated surge loader on a traversing belt which locates the exact drop position. Once the recipe is established and the demand is made, the applicable surge loader(s) deliver product. Load cells are used to measure product displacement over a given time (loss-in-weight method). Mix tanks, blenders or cookers signal for the raw materials in a given SKU and the surge loading metering screw conveyors will deliver the correct dosage of product required through the primary grinder and then to the batch for final formulation.
Contact our technical sales representatives for questions and a personal virtual tour of this system!
With the complex demands in food processing and production, safety, and quality, every component within food equipment is critical. Any machinery with moving parts will utilize bearings. Here are some tips to reduce wear issues and extend bearing life:
Enter your email address to subscribe to this blog and receive notifications of new posts by email.
Your browser does not support iframes.