Meat+Poultry - August 2020 - 52

POULTRY PROCESSING TECH

Heat and Control's
SureCoat Breading
Applicator uniformly
applies predust, breading
and flake coatings to
chicken products.

to electric drives on the moving parts of
their coating equipment. Electric drive size
and technology has made the design and
construction of coating easier and more
practical, a key reason for the change.
"This allows for integration of the coating
equipment into a PLC-controlled system for
automatic speed setting/adjustment and for
performance feedback," Kozenski said.

VALUING PARTNERSHIPS

52

MEAT+ POULTRY | 08.20 | www.meatpoultry.com

Heat and Control

Just as designs and construction of processing
equipment changes and evolves, so do the
ways in which customer and supplier and
manufacturer and end-user interact and
ultimately how they do their business. The
Nothum Food Processing team doesn't need
to fight against the industry as a whole to push
innovations and make changes for the better.
"Now, we work every day with our
customers and even different vendors to
bring even greater technology to the market,"
Nothum said.
He added Nothum Food Processing's
history and dedication to being a family
business since its beginnings.
"Our founder Bob Nothum Sr. started our
company 50 years ago and put us on a great
path forward and with future generations there
will be even more to help move our industry
forward," Nothum said.
Heat and Control places great emphasis
on partner relationships. Before providing
equipment to a processor for coating and

breading poultry, the company meets with
potential partners to discuss characteristics
such as ingredients and the end-product,
spending as much time as necessary to fully
understand a processor's needs.
"It is important to understand if the meat is
boneless or bone-in, formed or whole muscle,
and how it will be loaded on the line," Kozenski
said. "The type and amount of coating is then
discussed. It is important to know the amount
of coating that is to be added to the meat, the
texture the product is to have, as well as any
other specific characteristics. When all this
information is understood, it is then possible
to design the optimal system to accomplish the
desired end-product. It may be that a singlepass line is sufficient, but for a heavier coated
product, a double or even triple pass line may
be necessary."
Suppliers and their customers must also
consider the type of product before making
breading and batter application equipment
decisions. For example, coating equipment
that uses a linear process works better for a
formed product to prevent damage. Boneless
or bone-in whole muscle items may be best
with, or require, drum breaders for the pre-dust
and final breading applcations.
"Understanding all the attributes and
characteristics of the raw and finished
product will allow for the design of the most
suitable and compatible coating system to
ensure full and stable coating of the product,"
Kozenski said.


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Meat+Poultry - August 2020

Table of Contents for the Digital Edition of Meat+Poultry - August 2020

Meat+Poultry - August 2020 - 1
Meat+Poultry - August 2020 - 1
Meat+Poultry - August 2020 - 2
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