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Are you looking to find a Food Processing Equipment company to purchase equipment for your company? Food processing equipment is essential for the food manufacturing industry, and if you're not sure where to start, read on! We'll cover everything from Pasteurization to Frying, Homogenization to Grading. Food processing equipment is important for many different reasons. These reasons are listed below, and will help you decide which machine to purchase.

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Pasteurization

Hygienic design of food processing equipment has the objective of preventing contamination from microbial organisms, which may come from raw materials or be present in the products during manufacturing, packaging, and handling. Insufficiently hygienic design will make cleaning difficult and residues will be retained in crevices and dead areas. These areas are a perfect environment for microorganisms to multiply and cross-contaminate subsequent batches of product.

The hygienic design of food processing equipment is the key to safe production. Stainless steels are generally the preferred materials for food industry equipment, but other materials, such as polymeric and bio-based materials, can also be used. However, these materials should be non-toxic and must not have any other chemical properties that make them unsafe for use in food processing facilities. Once the equipment undergoes pasteurization, it will become safe for the use of the food product.

There are many considerations for pasteurization of food processing equipment. The materials used in such machines must be inert to the products under normal operating conditions. In addition, they must be corrosion resistant and maintain their original finish under all use conditions. The materials used for non-product-contact parts of the food processing equipment must also be durable and easily cleaned. Reinforcements in plastics should never come into contact with food.

Frying

The fryer is a common piece of food processing equipment. It uses hot oil or fat to cook and fry food. The purpose of frying is to reduce moisture content, form a surface crust, and inactivate microorganisms. The frying equipment is also used for grading, which evaluates food characteristics and overall quality. The homogenizer reduces particle size and improves consistency of both liquid and semisolid food matter.

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Industrial frying equipment is designed to optimize many of the factors that impact the quality of the finished product. It can remove sediments, maintain consistent temperatures throughout the process, and manage oil turnover. When the oil is heated to high temperatures, a chemical reaction takes place called hydrolysis, which releases free fatty acids and other byproducts into the frying oil. The frying equipment can handle these reactions and keep the oil quality at its highest.

The frying process does not work the same way for different types of food. Some foods absorb oil better than others. For instance, peanuts tend to absorb less oil than wheat nut snacks. Additionally, the cooking temperature varies between different types of food. For example, potato chips require a higher temperature than manufactured chips. Moreover, the size of the food is an important factor when choosing a commercial fryer. This type of cooking method also takes longer to achieve the desired texture. Frying food processing equipment is available in various sizes, which makes it more versatile for different types of food.

Homogenization

Regardless of the type of food that you process, there are many benefits to homogenization. In addition to reducing particle size, homogenization increases product quality and shelf life. This process uses intense pressure to break down particle size, creating more stable chemical structures for improved taste and freshness. It also improves appearance, consistency, and overall quality. Regardless of your industry, homogenization is a necessary part of the food-processing process.

The high pressure homogenization technology has opened new possibilities in food processing. The use of new high-pressure homogenizers (HPH) has resulted in the creation of innovative products with distinct structural, functional, and sensory characteristics. The HPH process can also be used to kill foodborne pathogenic bacteria, and this review discusses the principal mechanisms of action. In addition, we will examine the effects of homogenization on food matrix and chemico-physical variables.

The primary goal of homogenization is to improve the product's properties, add value, and reduce cost. This process is achieved through a physical device called a homogenizer. It consists of a positive displacement pump and a valve that enables the mixing of two immiscible liquids. The fluids enter the homogenizer through a small gap at high pressure, which disrupts particles.

Grading

In the world of food production, safety is of utmost importance. Food equipment manufacturers and service establishments must follow stringent procedures to make sure that the products are safe for human consumption. To ensure the safety of their equipment, they must pass a series of tests. In addition to testing the materials used in food processing equipment, these companies must also follow mandated regulations and provide processes for developing food grade products. Food grade equipment meets strict requirements for the safety of food products, which are directly or indirectly handled by the process.

The basic requirements for the food industry equipment are outlined in government regulations. These regulations set out the requirements for safe food production and best practices for food safety. The selection of appropriate food-grade materials, design, and construction must meet specific hygienic requirements. The equipment should also be easily cleanable and can be adapted to hygienic standards. The guide includes references to relevant professional societies and organizations. A Thomas guide also provides comprehensive information about food processing equipment, as well as links to related products. The Thomas Supplier Discovery Platform provides access to over 500,000 commercial and industrial suppliers and manufacturers.

The grading process is crucial to the overall quality of the food. It determines whether the product is safe for human consumption. The machines grade food according to their characteristics to make sure they meet hygienic standards. Food graders are used in food manufacturing facilities to remove contaminants, lower product build-up, and transfer products efficiently. It also removes debris from the food, improves its appearance, and helps prevent contamination. Regal Equipment has used food processing graders from different manufacturers.

Design and construction

There are several factors to consider when designing and building food processing equipment. Size is important because it balances materials and resources, as well as production output. Most processing equipment is oversized by 10 to 20 percent to accommodate operational problems and environmental conditions. In certain cases, it is possible to build multiple small-sized units for increased operational flexibility. Then, each unit can be optimized for its particular use. But, size is not everything.

Several common food processing units involve mechanical or heat-processing operations. For example, mixing uses mechanical processing to change the form of food matter without the application of heat. This improves the overall quality and edibility of the final product. Evaporation removes volatile substances and improves the consistency of the food product. It is also used to make food more shelf-stable. Both types of processing can increase the number and variety of food products.

While there are several general principles for designing food processing equipment, each has its own unique set of requirements. The key engineering requirements of process equipment include containment, strength of components, and energy transfer during the processing cycle. Other important requirements include cost-effectiveness, hygienic standards, and safety for operators. And if all of these factors are met, food processing equipment should be safe and reliable. For the latter, it is important to consider design and construction of equipment that meets hygienic standards.

Costs

The cost of unplanned downtime in food processing facilities can run as high as $30k per hour, according to a Deloitte industry study. These unplanned downtimes are extremely costly and can affect production. A breakdown of equipment can result in lost production time, revenue loss, and dissatisfied customers. Therefore, a preventative maintenance program is imperative. Here are a few things to consider when deciding on the best food processing equipment for your business.

Energy use is a huge drain on profits in food manufacturing facilities. The refrigeration system alone uses the majority of energy during production. In fact, the commercial food industry used 154 billion kWh of energy in 2019 - about four percent of total US energy consumption. Inefficient cooling systems waste energy, reducing profit. Choosing food processing equipment that is energy efficient is a key component to reducing operating expenses. Moreover, the cost of energy is also the primary consideration in food processing operations.

Capital costs include equipment and raw materials. Raw materials account for around 70% of total costs, while energy and labor make up only 10%. Indirect costs include salaries and other expenses not directly related to manufacturing, such as quality, management, and human resources. Food professionals do not typically prepare capital cost estimates, so it is essential to understand how they are prepared and evaluated. It is also important to consider the cost of labor. This is because some food processing equipment is expensive and requires skilled labor to operate.