Meat + Poultry - April 2005 - 21

Equipment

Automation is a sexy concept that
has slowly made its way into the meat
processing industry, but Jon Hocker,
FMC FoodTech's DSI product manager, says a recent demand from one
of the fast-food giants focuses on the
coverage of its poultry product on the
bun. When processing thousands of
pounds per hour, this type of specification cannot be met using labor. FMC's
DSI line of water-jet portioners and its
visioning system evaluates the pieces
that meet the specs up to 40 times
faster than even the best line worker
could. Another Q.S.R.'s chicken strip
products utilize DSI's visioning system to identify cuts that meet size and
shape specifications while also being
able to predict the products' cook
time, based on data collected by the
visioning system.

An equipment design trend that
processors of formed, breaded and
cooked products are beginning to
adopt is wider lines. Many are going
from the standard, 40-inch-wide lines
to 60-inch lines to drive down the cost
per pound of product. "Line speed
among thermal processors is pretty
much maxed out," Baldwin says, and
this is one way Q.S.R.s can bring new
capacity for formed product online.
Versatility is top of mind for processors tasked with cooking products.
And many of today's processors must
produce a variety of products to stay
in business, rather than focusing on a
single product for a specific segment
of customers. For them, spiral ovens
are the better option over linear ovens,
because of the varied products they
can cook.

/ OLLSTOCK®

Automatic
Vacuum Packaging
Equipment from

59,000!

$

Made in the USA

Simple and reliable
packaging machines
that combine the best
new technology and
American engineering.

Tremendous Values & Quick Delivery

RR LLSTOCK®

Model No.
Length
Description
1⁄ 2 ft.
RA200
11
Starter
_ _ _ _ _ _ _ _ _ _ _ _Machine
_ _ _ _ _ _
RI200
16 ft.
Standard Machine
RZ200
18 ft.
Zipper Machine
8600 N.E. Underground Dr. * Kansas City, MO 64161
*1 year or 1 million cycle warranty on all machines
816-455-8055 * Fax 816-455-8469

888-314-2152

For more information, see Page 65



Meat + Poultry - April 2005

Table of Contents for the Digital Edition of Meat + Poultry - April 2005

Contents
Meat + Poultry - April 2005 - 1
Meat + Poultry - April 2005 - 2
Meat + Poultry - April 2005 - 3
Meat + Poultry - April 2005 - Contents
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
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