Sauce Control

One area where Air Knives really shine is in the control of sauce on breaded or un-breaded pieces. Too little sauce and your customers are unhappy. Too much sauce and unit costs increase due to increased material consumption and increased freezing times. A single stainless steel blower driven air knife with Hepa filtration will remove just the right amount. Variable frequency smart drives can be integrated with product codes or line speeds to adjust the air volume and pressure to ensure the exact amount of sauce.

In fact Air Knife System savings can create a return on investment of 100% within 8 months by increasing freezer capacity by not freezing excess sauce.

The key factors to air knife drying system success in the poultry industry, apart from the fact that it works, are:

• Compact in size
• Easily adaptable to existing equipment
• Quiet (80-87dBA)
• Supplied with wash-down motors, epoxy painted surfaces and stainless steel components
• Does not require compressed air
• Complete conveyor systems engineered to fit in existing line orientation adding only 6 feet

Our vacuum pumps are renowned in food packaging applications. Oil lubricated rotary vane vacuum pumps in two operating ranges of 2 Torr and 0.4 Torr. Oil lubricated pumps can be supplied with booster blowers for fast evacuation down to 0.4 Torr. Long lasting durable oil free rotary vane vacuum pumps are used in automated pick and place carton packaging.