FOOD PROCESSING - 2012 - 4

SOME THINK OPTIMAL LOAD STABILITY COSTS MORE. WE THINK DIFFERENT – BEUMER.

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Pack Expo

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SANDORÈvia Monte Summano 58, 36010 ZANÈ - (Vicenza) Italy

Tel. +39-0445.314388 Fax. [email protected] - www.sandore.com

Since 1961 machines for pasta and pastry: our art for your art

Zeus

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SANDORè FP 4-12.indd 1 31/08/12 11.23

Pagina Pubblicitaria English:Layout 1 31/08/12 13:40 Pagina 1

www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com www.itfoodonline.com

summarySummary

Machineries, plants and equipment for food and beverage industry year XXIV - issue n.4 - September 2012

managing editorEnrico Maffizzoni

editorial manager S.V. Maffizzoni

editorial production Sonia Bennati

account dep. managerElena Costanzo

project and layout design Dario Ficarazzi

graphic and paging ZEUS Agency

translation Nexo Translations

printing www.graficadueprint.com

Italian Magazine Food ProcessingEurope: single issue: Euro 20 Annual (six issues): Euro 110 Outside Europe: single issue: US$ 27Annual (six issues): US$ 160Subscription payment can be made in the name of Editrice Zeus sas, by bank money transfer or cheque.

Italian Magazine Food Processing

An outline of the suppliers of machines,plants, products and equipment for the food industry.Published: Bi-monthlyRegistration: Court of Milan no. 676 of 20-09-1989Shipment by air mail art.2 comma 20/b law 662/96 - MilanPanorama dei fornitori di macchine, impianti,prodotti e attrezzature per l’industria alimentarePeriodicità: bimestrale. Autorizzazione del tribunaledi Milano, n°676 del 20-09-1989Spedizione in a. p. 45% art. 2 comma 20/blegge 662/96 Filiale di Milano

The reproduction of the articles and/or pictures published by this magazine is reserved (the manuscripts and/or photos sent to the Publisher will not be returned). The Editor declines all responsibilities for any mistake of photocomposition contained in the published papers of any magazine by EDITRICE ZEUS.

News123-128

Preserving Industry112-122

Exhibitions129-132

SPECIAL05-68

69-111

Special


summary

editorial managementand registered office:

Via Ballerini, 66 20831 SEREGNO (MB)Tel. +39 0362 244182

+39 0362 244186web site: www.editricezeus.com

e-mail: [email protected]: www.itfoodonline.com

e-mail: [email protected]: editricezeus

Preserving Industry

GSP90GSP packaging equipment: focus on GSP 45 EVO

FRACCHIOLLA122Passion, internationalism, research and substance

editrice zeus.com

Visit:

itfoodonline.com the only one in ten

languages. Technology for food&beverage

industry

Check our brand new website

SITEP6-7Save time = Save money!

EUROSICMA70-73The world of bakery at Eurosicma

S P E C I A L Hispack - Bta.

WP BAKERYGROUP36-38iba 2012“Discover the WP Treasures“

OLI126-128New range of vibratory motorsfor food processing

We’ll exhibit at...

IL SALONE INTERNAZIONALE DEL PROCESS E DEL CONFEZIONAMENTO ALIMENTARE

He who seeks for a pasta machine, finds Itfoodonline.com.

+600.000 visits a year177 countries visiting

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pubblicitaria itfoodonline pasta machine.indd 1 08/06/12 10.28

FOCUS ON:Bakery,

Confectionerytechnologies

IBA CO SPECIALE FP 4-12.indd 1 01/06/12 13.58


SPECIAL

itep has always worked in research for techno-logical innovation, directing their efforts at new products that can optimize the hard work of bak-

ers and confectioners. The counting of the water to use for the dough is a very useful application to save several hours of work. The operator who provides for the refilling of the water usually spends about 5/7 minutes for each dough;using an electronic water-meter the time will be saved.If the Sitep water-meter is a modern unit as the GT-30MIX, the operator can add to the savings in time the using of comfortable applications in order to fa-cilitate his ordinary work like:1) counting of the right temperature;2) make statistics counting all the water used;3) automatic re-calculation of the ingredients which makes a recipe.Explanations of points 1 and 3:1) this is possible thanks to a formula the plc per-formes; if the operator wants that the dough is at specific temperature,entering the temperature envi-ronment and the temperature flour, it calculates how temperature shall be the water.3) this point is better explained with an example: some dough need more than 75% of water, but it has not put in the mixer all at once. This water has to be subdivided: first the 70% and mixed for about 10/15 minutes in order to amalgamate it with the flour. The remaining 30% it has to be put little by little; only in this way the flour is able to merge the water. The plc of our water-meter allows to set the

quantity of water, the percentage of water for the first dispensing, the time between the first dispensing and the subsequent and choose how many steps the operator wants to dispense the remaining 30% enter-ing the time of the pause between one and the other. Save time = save money!

New water cooler: to optimize bakery and confectionery processingSo, in addition to the above mentioned GT30MIX, the last six months Sitep has created a new water cooler that revolutionizes the system used up to now! The system, patented by Sitep, consists of a hermetic tank pressurized anti-bacteria, supplied by electronic water-meter with PLC control and touch screen dis-play. As this unit is required for food use, it has not to have any deposit of stagnant water in containers, because

SAVE TIME = SAVE MONEY!

S

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SPECIAL

the stagnant water contained in not sealed contain-ers creates a bacterial proliferation which makes the water unusable all the time. Some builders have walked the path of cooling water, making water run to be refrigerated in a im-mersed serpentine inside a tank of cold water, which allows the cool-ing of water contained into the ser-pentine. At this point, the benefit is not to create of bacterial flora but the disadvantages are several:

Not all the water comes out at the set temperature, but only the water contained in the serpentine.

The waterminimum temperature that can be set is +5 degree and not less, because otherwise the same water will freeze inside the tube.

The time of cooling, between a dispensing of water and the other, is at least a 45 minutes

Our patented system is different becuase allows the dispensing of all the water in the container comes out in pression from the water network, so without bacterial flora formation. All the water dispensed comes out at the tempera-

ture set thanks to a special sys-tem that prevents the mixing of

the incoming warm water with the outgoing cold one.It’s possible to set the tem-perature at the minimum tem-perature of 2 degree without any freezing chance. Only 15 minutes cooling time from a dispensing and the next one.

Magazines focusing on food&beverage technologies

SITEP FP 4-12.indd 3 07/09/12 17.10


SPECIAL

ecord S.p.A., founded in 1965 by Mr Giuseppe Fioravanti, in its 47 years of activity has become an international reference for the packing in flow

pack, with plastic film, of foods products and particu-larly of bakery. The presence in the main world markets has brought the Italian company to export 97% of its production, with 7000 flowpack machines and 900 automatic feeding systems sold, thanks also to the an-nual presence in over 20 field exhibitions.The plant is situated in the north of Milan, near the Como Lake, in one of the European most industrialized areas, and this has allowed Record to develop a part-nership with different suppliers specialized in machine components, gaining a Made in Italy “High Quality”. After the loss of the founder, at the beginning of this year, the company has completed its change of gen-eration, which was already in program, by the nomina-tion of the daughter, Mrs. Monica Fioravanti, as Sole Director, helped by a management who has great ex-perience in this field, setting a new organization that will guarantee a prosperous future. The aim of the next years is ambitious with a prevision of constant growth, thanks to new products and to new markets on which

cord S.p.A., gegründet 1965 von Herrn Giuseppe Fioravanti, ist in den 47 Jahren seines Bestehens eine internationale Referenz für Folien-Verpackungen

mit Schlauchbeutelanlagen im Bereich Lebensmittel, be-sonders für Backwaren, geworden.Die Präsenz im weltweiten Markt führte dazu, dass die italienische Firma 97 % ihrer Produktion exportiert hat. Verkauft wurden 7000 Verpackungsmaschinen und 900 automatische Zuführsysteme, auch dank der jährlichen Ausstellungen auf über 20 Messen. Der Betrieb befindet sich im Norden von Mailand, in der Nähe des Comer Sees, an einem von Europas größten Industriestandorten. Dieser Standort ermöglicht es Record, Partnerschaften mit verschiedenen Herstellern von Maschinenkompo-nenten einzugehen. Das gemeinsame Ziel ist beste Qualität „Made in Italy“. Nach dem Tod des Gründers Anfang des Jahres, hat die Firma den Generationswech-sel, welcher bereits in Gang war, komplettiert. Mit der Nominierung der Gründertochter Monika Fioravanti zum Alleinvorstand, unterstützt durch ein Management mit re-icher Erfahrung, wurde eine neue Organisation geschaf-fen, welche eine erfolgreiche Zukunft garantiert.Das Ziel der nächsten Jahre ist hochgesteckt, mit der

LEADER IN QUALITY FLOW PACKAGING FOR BAKERY... NOW

AND FOR THE FUTURE.7000 Flowpack Machines900 Automatic FeedersMade in Italy Since 1965

FÜHREND BEI QUALITÄTS-SCHLAUCHBEUTELMAS-

CHINEN FÜR BACKWAREN… JETZT UND IN DER ZUKUNFT.

7000 Verpackungsmaschinen900 automatische Zuführsysteme

Hergestellt in Italien seit 1965

R R

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SPECIAL

the company is working with care.Thanks to the constant research, that allows a continu-ous technological evolution, and to the high coopera-tion with its own clients, Record develops each year new ideas and solutions.In the last decade the company had affirmed itself as producer of completely automatic packaging systems that take products directly from the production plant and deliver them grouped and packed. An example of a new application is the line to pack irregular and fragile biscuits (cookies) that are taken at the exit of the oven, sorted at high speed on a belt system and on an automatic stacking system without accumulation. The system allows the packing of one to 4 products of vari-ous dimensions, piles them in 2 layers, with a delicate manipulation that avoids the breaking of biscuits which would have occurred with a traditional system with ac-cumulating feeders. On occasion of the IBA exhibition the company will pre-sent interesting “packing solutions” in the bakery field going from the new entry level machine to the complete packaging system in modified atmosphere.

Vorhersage von stetigem Wachstum aufgrund von neuen Produkten und neuen Märkten, an welchen die Firma mit großer Sorgfalt arbeitet.Dank ständiger Recherchen, welche eine kontinuierli-che, technologische Entwicklung ermöglichen, und dank bester Zusammenarbeit mit den eigenen Kunden, erarbe-itet Record jedes Jahr neue Ideen und Lösungen.Im letzten Jahrzehnt hat sich das Unternehmen als Herstel-ler von vollautomatischen Verpackungssystemen, welche die Produkte direkt nach der Herstellung gruppiert und verpackt liefern, bestätigt. Ein Beispiel einer neuen An-wendung ist eine Linie, die ungleichmäßiges und zerbre-chliches Gebäck (Cookies), welches direkt dem Ofen entnommen wird, bei hoher Geschwindigkeit auf einem Bandsystem sortiert und automatisch ohne Anstauungen stapelt. Das System ermöglicht die Verpackung von einem bis vier Produkten verschiedener Größe, gestapelt in zwei Lagen. Filigrane Führungen verhindern das Zer-brechen des Gebäcks, was bei anderen Systemen mit Stapel-Zuführung eventuell passieren könnte. Anlässlich der IBA wird das Unternehmen interessante Verpackung-slösungen für Bäckereien präsentieren, beginnend beim Einstiegsmodell bis hin zu kompletten Verpackungssyste-men.

RECORD FP 4-12ok.indd 3 03/08/12 16.57


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asted is a world-class supplier of bakery and confec-tionery extruders, depositors and ovens, chocolate enrobing and cooling equipment as well as choco-

late tempering and moulding equipment. In recent years the product portfolio of Aasted has been enlarged, and Aasted is able to tailor-make turnkey solutions for produc-tion lines within the bakery, confectionery and chocolate industries. We consider it a major benefit for the customer and the supplier having a scope of delivery as one com-plete turnkey solution – being expedient before, during and after installation and start-up of an extensive produc-tion line.Our wide product program includes:

Extruders and depositors for bakery and confectionery Chocolate tempering equipment Cooling tunnels and conveyor belts Chocolate depositors and enrobers Chocolate moulding lines Industrial ovens Enrobing lines

In Aasted technology center we have extensive options of combining various processes within bakery, confectionery and chocolate equipment enabling us together with our customers to find the perfect solu-tion for their individual products. Our competent R&D team has many years of experience within the bakery and chocolate indus-tries. Many customers find it reas-suring to visit our tech-nology center before production start-up to

get an idea of the handling of their specific masses using Aasted equipment, as well as to be inspired by new and innovative thinking within product development.

On display at our booth A6-450 at IBA:BAKERY AND CONFECTIONERY EXTRUDER AND DEPOSITORAlice 1000 Compact and Alice 400 double head INDUSTRIAL BAKERY OVENConny Convection Oven Sections width 3100 mm CHOCOLATE ENROBING MACHINESNielsen Master 1050 Nielsen Junior 620COOLING TUNNELSNielsen Cooling tunnels, Standard and Sanitary Design CHOCOLATE TEMPERING MACHINESSuperNova Energy tempering machine, type 1000.

AASTED APS - COME AND VISIT US AT IBA IN HALL A6, BOOTH 450

A

AASTED FP 4-12.indd 1 11/07/12 16.23

Costacurta S.p.A.-VICOvia Grazioli, 3020161 Milano, Italytel. +39 02.66.20.20.66 fax: +39 02.66.20.20.99

Management systemscertified by LRQA:ISO 9001:2008 ISO 14001:2004 OHSAS 18001:2007

www.costacurta.it

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For more than eighty years, we at Costacurta have

been constantly and resolutely committed to the

development and manufacture of special steel wire and

plate components used in many different industrial

processes. Every day at Costacurta, we work to

improve the quality of our products and services and the

safety of all our collaborators, paying ever-greater

attention to the protection of the environment.

Within the wide range of Costacurta products you will

also find METAL WIRE AND FLAT WIRE CONVEYOR

BELTS, some of which are used specifically in the food

industry in spiral cooling, freezing and proofing towers,

in tunnels in continuous pasteurisation lines, in bread,

pizza and biscuit ovens, in continuous pasteurisers and

driers used for fresh pasta production.

For more information visit our website or contact the

division 'B' conveyor belts at [email protected].

VICO - RC

VICO - TR

VICO - FLEX

VICO - MB - CH

SINCE 1921...AND WE

STILL LOVE IT

Pagina 05 inglese 21x29,7 29-12-2009 12:52 Pagina 1


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t Sandorè they are proud to bring us through an overview of their machines and show us their new products. “Discover why every year a greater

amount of factories choose us for machines that product filled gnocchi, fresh pasta either short and long, and encrusted filled product of every kind”, they said us.

Sandorè, the companyThe factory was born in 1961 in Zanè, in the upper part of Vicenza, an industrial area particularly rich and advanced of North-East Italy.Nowadays they are one of the most innovative Italian constructors of pasta machines. The core-business of the company consist in the production of all kinds of pasta machines, static drier and filled gnocchi machines.Diamond point of the activity remains however the filled gnocchi machines “New Fantasy” which is the result of years of study and work of the family founder, Mister Carlo Marini, who has dedicated a large part of his life, with the support of his sons, designing all the machines which are still entirely produced within the factory.

Focus on MC60The automatic MC60 cutting equipment allows the automat-ic product discharge on bak-ing tin (dim. 60 x 40 or 60 x 80 cm) with a retractable belt device, pressing and decoration of the product.The MC60 group can be equipped, depending on the type of final product

wished,with multiple accessories: decorations of product’s surface. The designing mould

can be heated by an electrical resistance with tempera-ture regulator.

product shaping with a cutting device of the “guillo-tine” type for cookie bar shapes, equipped with a press-ing roll and flat or inclined rifling, cutting of extremities with open or closed edges.

touch screen regulationsControls of the MC60 machine are:

number of products per row number of rows per baking tin distance between singular units of product product’s length that has to be cut with the “guillotine” mould’s temperature selection and “save with name of product” of 20 dif-

ferent recipes (each one with 8 functioning parameters)

A

SANDORÈ, SINCE 1961 THE ART OF MACHINES FOR PASTA AND PASTRY

SANDORe FP 4-12.indd 1 30/08/12 09.54


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focus on new magic confectionery Equipped with automatic cutting group, it is particular-lyusable for production of filled shortbread biscuits with spherical shape (“grisbì type) with automatic diaphragm cutting-closing device.The discharge on baking tin (dim. 60x40 cm.) takes place automatically.The space variations between singular units and rows of product are controlled and regulated via the main control panel unit of the machine.The accessory devices of the New Magic machine are:

third filling co-extrusion’s head, co-extrusion’s head for bicolour filled products.

Focus on multilineA six rows co-extruder designed for au-tomatic realization of co-extruded filled products of various nature with different ingredients for both exter-nal dough and filling.The uniques lobed pumps allow the injection of filling

with different consistencies: creamy ones, soft, strong and with sliced pieces in them.Multiline is entirely made of stainless steel AISI 304 “best quality” certificated.Every single part directly in contact with the product can be dismounted and washed with water.Touch screen regulations.Controls of the Multilineco-extruder are:

quantity of dough quantity of filling cutting length discharging belt speed selection and “save with name of product” of 20 dif-

ferent recipes (each one with 4 functioning parameters) direct alimentation with tunnelled ovens automatic discharge of the product on the baking tin

with combination of the baking tin deviceAccessory devices:

cutting group of the “guillotine” type with open or close extremities cutting

decorations/pressing group for the surface of the product with flat, rifled, inclined rifling roll

moulding group of product’s surface. The designing

SANDORe FP 4-12.indd 3 30/08/12 09.54


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mould can be heated with an electrical resistancewith temperature regulator

cutting device for baking tins of 60cm three holes cutting and shaping group (for bigger

products maximum exiting diameter 50mm)Technical specifications:

six resin screws dough’s extruding group with bridge-breaker

six resin screws filling extruding group with bridge-breaker and three lobed pumps

six holes diaphragm cutting group adjustable exiting conveyor belt (dim. 600mm) maximum exiting diameter 32mm maximum production 32.000 pieces/hour

(500/600kg/hr) electro-pneumatic starting motor 220/400V.50/60Hz.

-6 BAR maximum dough/filling tanks capacity 30kg

Focus on New Magic Co-ExtruderNew Magic is the co-extruder per excellence, result of decades of experience in designing and constructing ex-truders by Sandorè - Italy.It realises and makes co-extruded filled-products of vari-ous nature with different ingredients for both external dough and filling. The system based on the principle of the endlessscrew allows the extrusion of various doughs, while the filling’s extrusion takes place thanks to a unique pump system which in its turn permits the extrusion of fillings with different consistencies: creamy ones, soft, strong and with little sliced pieces in them. Entirely made with stainless steel AISI 304 “best quality” certificated, New Magic is strong and reliable, easy to use and clean.Thanks to the accessory components, it is able to make products with various shapes, cuts, pressings and deco-rations.

Technical specifications: main body structure entirely made of stainless steel

and mounted on moving wheels dough and filling tanks made of stainless steel, easy to

disassemble for cleaning dough’s extrusion group of the double screw type

made of resin with bridge-breaker made with stainless steel controlled via speed regulator

cutting group timed for product length regulation diaphragm closure of the product exiting product conveyor belt with speed regulator

(optional) product discharge either manual or automatic based

on given devices maximum production 7200 pieces/hour (100kg/hr) maximum dough/filling tank capacity 8kg electro-pneumatic starting motor 220/400V.50/60Hz.

-6 BAR electrical absorption 1,5kW

SANDORe FP 4-12.indd 5 30/08/12 09.54

pagina trofie_ENG_OK:Layout 1 17-07-2009 9:36 Pagina 1


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ounded in 1987, Errepan works in the area of equipment for confectionery and bread-making’s industry with passion and competence. The use of

certificated materials and technologically advanced machinery allows the company to propose a wide range of products in order to satisfy any particular or specific request of its customers. Beside the classic pro-ducts (pan for croissant, plum-cake, single snacks, set for sliced bread moulds, etc…), Errepan now proposes significant newness:

the new pans with “little bear” moulds for dropped product,

the set of minitoasts and minirusks moulds (mould sec-tion 40x40mm),

the pans for rectangular and square plum-cake with paper, suitable for prototypes and available in any si-zes of paper (it is not necessary pressed die),

the possibility to manufacture products with specific trade-marks on request.The process of production of Errepan s.r.l. is certificated by UNI EN ISO 9001:2008 High Quality System .

THE PRODUCTS

Set for sliced bread moulds Technical features: Outer frame with rounded corners without welding, made off metal sheet or tubular. Moulds formed, possibly with holes on the bottom or/and on the frame for uniform heat distribution.

987 gegründet, handelt Errepan im Bereich der Süssigkeiten-und Brotindustriegeräte mit Leidenschaft und Kompetenz. Die Anwendung von garantierten

Materialen und technologisch fortgeschrittenen Maschi-nenanlagen ermöglicht der Firma, eine breite Auswahl an Produkten anzubieten die im Grade sind, jeglichen Anforderungen der Kundschaft entgegenzukommen. Aus-ser den klassischen (sie Bleche für Croissants, Pflaumenku-chen, Jausen, Formen für Toastbrot, usw), bringt Ihnen Er-repan einige bemerkenswerte Neuigkeiten:

Die neuen Bleche mit Bärenform für geschmolzenes, Die Serie mit Formen für Minitoast und Minikeksschei-

ben (in den Grössen 40x40mm) Die Bleche für rechteckige und quadratische Pflau-

menkuchen mit kleinen Papierformen, angepasst Protot-ypen und bezüglichin jeder Papiergrösse (nicht unbe-dingt gedruckt-gestempelt),

Die Möglichkeit, auf Nachfrage Produkte mit Sonder-marken herzustellen.Der Herstellungsprozess der Errepan s.r.l. besitzt die Beurkundung UNI EN ISO 9001:2008 High Quality System.

DIE PRODUKTE

Formreihe für ToastbrotTechnische Eigenschaften:Trageblech mit abgerunde-ten Ecken und ohne Schweissnaht, in Blech oder Rohrenförmig. Einige Löcher auf dem Grund und/oder auf dem Blech für eine einheitliche Hitzeverteilung.

F 1

ERREPAN: METAL BAKING

EQUIPMENT

ERREPAN:METALLGERÄTE FÜR

DAS BACKENFOR25

YEARS

FOR

25 YEARS

25 JAHRE

follows to page 18*

errepan_p 6-05-2009 12:28 Pagina 1


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Mould for hamburgersTechnical features: Outer frame with rounded corners without welding made in metal sheet with anticut rims or drawn flat. Moulded strip forms in aluminium sheet or stainless steel.

Pan for pizza and focaccia (flat bread)Technical features: outer frame with rounded conrners withou twelding, made in sheet with anticuts flap, in drawn plate or tubular. Moulds formed in strips made off alusteel or stainless steel. Size of single moulds from 140mm until 500mm; size of mouldson strips from 65mm until 200mm.

Croissant baking panTechnical features: Outer frame with rounded corners without welding made in metal sheet with anticut rims, in plate or tubular. Moulds formed in strips or in single plate, made off alusteel or stainless steel. Available on automatic line.

HamburgerformenTechnische Eigenschaften: Trageblech mit abgerundeten Ecken und ohne Schweissnaht, in Blech mit eingefalle-nem Rand gegen Schnitte oder mitnahtloser Fläche. Ge-streifte Formen in Alu-Blech oder rostfreiem Stahl.

Pizzen-und FocacciablecheTechnische Eigenschaften: Trageblech mit abgerundeten Eckenund ohne Schweissnaht, in Blech mit eingefalle-nen Rand gegen Schnitte, mit nahtloser Fläche oder roh-renförmig. Gestreifte Formen in Alu-Blech oder rostfre-iem Stahl. Grösse dereinzelnen Form von 140mm bis 500mm; Grösse der gestreiften Formen von 65mm bis 200mm.

CroissantblechTechnische Eigenschaften: Trageblech mit abgerundeten Ecken und ohne Schweissnaht, in Blech mit eingefalle-nen Rand gegen Schnitte, flach oder rohrenförmig. Ge-streifte Formen oder einzeln in rostfreiem Stahl oder Alu-Blech. Für automatische Fertigungsstrassen erhältlich.

25 JAHRE

follows from page 16*

Via Repubblica 8/A - 22075 Lurate Caccivio (CO) ITALIATel. +39 031 490.457 - Fax: +39 031 390.231 [email protected]

www.dominioni.it

LLIINNEESS FFOORR RREEAADDYY--MMAADDEE DDIISSHHEESS

DOMINIONI_pagina_Piattipronti_eng_OK:Layout 1 16-07-2009 10:28 Pagina 1


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ay after day, bread, bread rolls, pastries and many other baking goods are made from high quality raw materials.

After baking, in order to remove these bakery goods from their pans, sheets, production molds or conveyor belts, and to enable further processing, a separating agent is needed. The very first releasing agent had been invented by Horst Groneweg over 50 years ago.Over the years, due to diverse eating cultures and lo-cal varieties of baked goods, a multitude of separating agents, cutting and lubricating oils have been devel-oped, fulfilling all technical requirements.In addition to classic separating agents, the company has further developed and expanded their applications in the area of spraying technologies.With this range of products, DÜBÖR has grown from a small family enter-prise to become a globally respected manufacturer and supplier of high-quality products for the world’s baking industry.

Adequate spraying units for bakeries and confectioneriesReleasing agent sprays: For use in bakeries and indus-trial bakeries

TRENNAKTIV PR 100 SprayVery useful in bakery shops. Practi-cal spray which is always ready to use in no time. Contains 600 ml.

SG Oel SprayCutting oil spray. Optimal solution for bread slicers, dough funnels, bread cutting machines and cutting rolls. Contains 600 ml Releasing agents for any requirementsReleasing agents for any requirements and any cus-tomer’s demands. DÜBÖR releasing agents are made from pure natural raw materials. Our products are ad-hering inside the loaf pans and are generating a thin adhesion preventing film. Furthermore our products are releasing without any debris. DÜBÖR products are odourless and neutral in

HIGH-QUALITY PRODUCTS FOR THE WORLD’S BAKING INDUSTRY

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taste. Our releasing agents are being produced since 1961. The label TRENNAKTIV is reputed very well for innovation in bakery technology. DÜBÖR releasing agents: • Made from pure vegetable oils and waxes • GMO free • non-resinous

Construction of spraying machinesWe develop, construct and produce spraying ma-chines for bakeries and computer controlled ma-chines for fully-automated industrial bakeries. Every spraying machine is adjusted for the customer’s pro-cess of baking so there is a release without any de-bris and very little releasing agent’s fog. If there is any cover needed it can be cut and welded from a stainless sheet metal plate.

We produce and construct on our custom-er’s demandsOur employees develop, construct and produce on individual demands according to an optimal process of our customers. We aim to integrate individually the spraying machine into the customer’s process.

DÜBÖR’s know-howSince we are always in contact with our custom-ers and because of our know-how we are able to develop innovative products and modern technolo-gies. Due to our experience referring to the devel-opment of releasing agents we are able to deliver for every customer the matching product. Because we are always in contact with our cus-tomers, our laboratory is able to develop releasing agents which are referring to the individual cus-tomer needs. Thanks to our own production and suitable spraying machines we are an international leading producer of releasing agents and spraying machines for decades.

TSA 280Perfect for small bakeries, confec-tioneries and bakery shops. For spraying of releasing agents from low viscosity to high viscosity on baking moulds, trays in baking

racks containing 15 – 20 trays. Ready to use, no com-pressor needed, airless-spraying, for 3 and 15 litre cans, for a demand of 2 – 4 weeks.

TSA 200 on a trolley with 20 litre containerIs beeing refilled with 15 litre cans. Very mobile, no hose needed, the pression in the supply tank has to be refilled very seldom.

TSA 5Portable spraying unit with 5 litre high-quality steel tank. Thanks to its compact dimension it is always ready to use and very easy to clean.

TSA 10Portable spraying unit with a 10 litre high-quality steel tank. Thanks to its compact dimension it is always ready to use at any place. All control systems and the pressure container are fitted into a stainless cas-ing to ensure safe function.

TSA 800 - Built-on nozzle holder with separate controlsystem unitCan be installed on a already exist-ing conveyor belt. Every nozzle hold-er may be refitted with an outer cas-ing and centrifuge for aspirating.

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S. snc has been operating in the market since 1980, keeping the structure of the company unchanged over the years. Over the years, the

company has evolved and developed considerably, manufacturing and offering the most varied types of food packaging machines on the market. Among these are the new complete rotary, linear, automatic and semi-automatic lines for the filling for different sized and material lasagna trays, with a minimum productivity of 10 units/min and a maximum of 50 units/min.

The main feature of our highest performance line is the fact that it can run fully automatically by robot.All line types can be composed of multiple machines in order to fully satisfy customer requirements.Format changes are managed directly by a single op-erator panel, considerably facilitate and significantly reduce downtime for production changeovers.

Parallel to this, if necessary, the conveyor belt is posi-tioned for the feeding of pasta to be inserted into the trays. This conveyor has a rapidly removable belt, even

B.

MACHINES FOR FOOD PACKAGING AND FOR LASAGNA FILLING IN TRAYS

ie 1980 gegründete Firma B.S. snc ist ihrem Betriebsaufbau seither treu geblieben. Im Laufe der Zeit hat sich die Firma jedoch beachtlich

verändert und weiterentwickelt und ist Anbieter von Lebensmittelverpackungsmaschinen verschiedener Art, darunter auch drehende, lineare, voll- und halb-automatischen Anlagen zur Füllung von Lasagne in Schalen unterschiedlicher Formate mit Produktionsleis-tungen von mindestens 10 St./Min. bis maximal 50 St./Min.Das Hauptmerkmal der leistungsstärksten Linie ist ihre Möglichkeit zur vollautomatischen Robotersteuerung. Alle Linien können je nach kundenspezifischen Wün-schen aus mehreren Maschinen zusammengesetzt werden.Die direkt über ein einziges Bedienfeld gesteuerten Formatwechsel gestalten den Produktionsvorgang deutlich einfacher und reduzieren die zum Produkti-onswechsel erforderlichen Ausfallzeiten der Maschi-nen.Gegebenenfalls wird die Fördereinrichtung der Teig-waren, die in die Schalen kommen, parallel dazu positioniert. Das Förderband lässt sich selbst bei über 10m Länge schnell abmontieren. Direkt am Förderge-stell sind ein oder mehrere, programmierbare Dosie-rer für Béchamel- oder Fleischsauce angebracht, die

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LEBENSMITTELVERPACKUNGS-MASCHINEN UND

MASCHINEN ZUR FÜLLUNG VON LASAGNE IN SCHALEN

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though it exceeds 10 metres in length. One or more programmable white sauce or meat sauce dispens-ers are positioned directly on the belt structure. These help to always arrange the product evenly and with a consistent weight inside trays. A special device, whose function is the continuous cleaning of the upper flap of trays, is arranged at the end of these structures.

This cleans with absorbent material and with the au-tomatic unwind and rewind of the reel, thus ensuring improved, more effective sealing. One of the certainly remarkable advantages that this line has to offer is that the DM100 dispensers for mayonnaise, sauces and hot products (meat sauce, white sauce) and DB100 for butter or similar, designed and manufactured using the most innovative and targeted methodologies that B.S. has to offer, are independent and can be adapted to other machines for the filling of sandwiches, rolls or other similar products.

These dispensers can be directly anchored on the BS production lin-ear belt, or else assem-bled on special mobile stands.

Another important privilege is the possi-bility of adjusting dosage characteristics using a panel with a recipe storage function, allowing them to be recalled for future use. The product is always kept fluid in DB100 dispenser through the use of special heaters and agitators, thereby presenting a dual cham-ber where water can be circulated and an agitator in the hopper can mix the product.

To increase the diversification of the types of our ma-

stets für eine gleichmäßige Verteilung des Produkts und ein konstantes Gewicht in der Schale sorgen. Anschließend sorgt eine Spezialvorrichtung für die durchgehende Reinigung der oberen Schalenränder mit aufsaugendem Material, das über eine Spule au-tomatisch ab- und aufgewickelt wird, wodurch die Schalen besser und effizienter versiegelt werden kön-nen. Zu den besonderen Vorteilen der Anlage zäh-len sicherlich die Dosierer DM100 für Mayonnaise, Saucen und warme Produkte (wie Hackfleisch- und Béchamelsauce…) und DB100 für Butter und Ähn-liches, die mit innovativen und gezielten Methoden von B.S. konzipiert, gefertigt und angeboten werden, da sie eigenständig funktionieren und auch anderen Maschinen, beispielsweise zum Belegen von Sand-wiches, Panini, usw. angepasst werden können.

Diese Dosierer können direkt am linearen Pro-duktionsband von BS verankert oder

auf entsprechenden mobilen Gestellen montiert werden. Ein weiterer Vorteil liegt darin,

dass die Dosierungsmerkmale di-rekt über ein Bedienfeld eingestellt

werden können. Dank der Speicherfunk-tion für Rezepte lassen sich diese auch zu

einem späteren Zeitpunkt problemlos abrufen. Beim Dosierer DB100 wird das Produkt durch eine

entsprechende Wärmevorrichtung und Rüttler stets in flüssigem Zustand gehalten. Er besteht aus einer Dop-pelkammer mit Möglichkeit, Wasser strömen zu las-sen, und einem Trichter mit Rüttler, in dem das Produkt durchgemischt wird.

Als Bereicherung unseres Maschinenangebots und um den Kundenanforderungen umfassender und gezielter entsprechen zu können, hat unsere Firma den neuen



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chines and thus offer customers a wider and more detailed product range, our company has developed the new DVS50 Volumetric vacuum dispenser for dos-ing ready to eat dishes (vegetables, rice salad, pasta salad, paella, etc.).

The dispenser offers a special feature, in that it can be fed manually or automatically: the manual type feed is powered by an operator through a hopper to the tray located at the top of the dispenser, while the automatic model in-cludes a hopper with a 100 litre capacity in order to en-sure operating autonomy. The product arrives in the loading hopper by means of the elevator belt or auger, both run by inde-pendent motors.

The maximum potentiality of the machine is ap-proximately 45 pieces per minute, with the possibility of obtaining any type of weight or format, in order to better distribute the product inside the tray or container to be filled. If desired, a dual-head machine can also be created in order to alternately dose the two trays side by side.

The DVS50 is small in size, allowing for easy handling and permitting use of the machine on different lines, or else synchronising it with a sealing machine. The B.S. company always takes hygiene into consid-eration and, for this reason, all machines it offers on the market also feature an innovative cleaning system which is so rapid, efficient and so comprehensive that all components in contact with product can be removed without the aid of wrenches.

Vakuum-Volumendosierer DVS50 zur Dosierung von Fertiggerichten (Gemüse, Reissalat, Nudelsalat, Pael-la, usw.) entwickelt.

Als besonderes Merkmal erfolgt die Beschickung die-ses Dosierers wahlweise manuell oder automatisch:

Bei manueller Beschickung versorgt ein Bediener die Ma-schine über einen Trichter mit Platte, die über dem Dosierer angebracht ist; Bei der auto-matischen Ausführung gewähr-leistet ein Trichter mit 100l Fassungsvermögen einen ei-genständigen Betrieb. Das Produkt wird über ein Förder-band oder eine Förderschne-cke mit jeweils eigenem Mo-torantrieb in den Ladetrichter befördert.

Die Maximale Produktionsleis-tung der Maschine beträgt ca. 45 Stück pro Minute, Grammgewicht und Format können beliebig einge-stellt werden. So erhält man in der Schale oder in dem Behälter, der gefüllt werden soll, ein möglichst gleichmäßig verteiltes Produkt. Des Weiteren besteht auch die Möglichkeit zur Fer-tigung einer Doppelkopfmaschine, mit der abwech-selnd zwei nebeneinander liegende Schalen gefüllt werden können.

Die DVS50 ist besonders kompakt und ermöglicht so-mit ein problemloses Handling. Sie kann an unterschiedlichen Anlagen eingesetzt oder mit einer Schließmaschine synchrongesteuert werden.


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achines for cappelletti, ravioli, gnocchi, gargan-elli, orecchiette. But also boilers, dryers, pasteur-izers and presses: the techniques for the transfor-

mation of pasta hold no secrets for Dominioni Dominioni Punto&Pasta has been active on the interna-tional market for forty years now, and is specialised in the construction and installation of machinery and systems for fresh or dry pasta, in particular for the following types of products: filled pasta such as tortellini, cappelletti, ravioli, fagottini or saccottini; gnocchi, sheet pasta such as tagliatelle, long and short pasta (both fresh and to be dried), cannel-loni, lasagne and pre-cooked pasta. The Head Of-fice is located in Lurate Caccivio (Co), with a subsidiary in Senigallia (An) and operative centres worldwide.The brand is already well-known in Europe, Canada, Argentina, the United States, Brazil, Australia and Russia both for the quality of the machinery as well as for the technical assistance we supply. “Our main goal is to pro-vide our clients with a global consultancy service”, says the owner Pietro Dominioni, “accompanying them step after step in the various phases of the project, beginning with the elaboration of the initial idea until the final sup-

ply of the systems”. One of the fundamen-

tal character-istics of the

installation is repre-sented by

the quality ma-terials used when

building the machines and our innovative technology. The range includes more than 100 different types of machine, with productions that range from 20 kg/h to 1,000-2,000 kg/h in the larger systems. The machines can also produce a wide range of pasta shapes, includ-ing special pastas that are typical of regional produc-

tion. Currently the company exports their tech-nology all over the world to all sectors of food

production but in particular in the following catego-ries: food indus-try, workshops

and small pasta makers, restaurants, bakeries, delicates-sens, canteens, supermarkets and hypermarkets.

Lines for cannelloni and lasagneAs well as a wide standard range of products, the com-pany can also produce made-to-measure industrial sys-tems built according to client specifications. The lines are created to satisfy the needs of all our cli-ents and even the smallest pasta shop, and include all the phases of mixture, cooking and packaging. They are polyvalent lines, that can be used for both the production of lasagne and cannelloni as well as for cooking short and filled pasta.

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aschinen für Cappelletti, Ravioli, Gnocchi, Gargan-elli, Orecchiette, aber auch

Kessel, Trockengestelle, Pasteu-risierer und Pressen: Die Nudel-bearbeitung hat für Dominioni keine Geheimnisse Seit 40 Jahren auf dem interna-tionalen Markt präsent, ist die Firma Dominioni Punto&Pasta auf die Konstruktion und die Installa-tion von Maschinen und Anlagen für frische oder trockene Nudeln spezialisiert, vor allem für die fol-genden Produktkategorien: gefüllte Nudeln wie Tor-tellini, Cappelletti, Ravioli, Fagottini oder Saccottini; Gnocchi, gezogene Nudeln wie Bandnudeln, lange Nudeln, frisch und zum Trocknen, Cannelloni, Lasa-gne und vorgekochte Nudelgerichte. Der Hauptfir-mensitz ist in Lurate Caccivio (Co) mit einer Filiale in Senigallia (An) und Zentren weltweit. Die Marke ist in den Ländern der EU, Kanada, Argentinien, den USA, in Brasilien, Australien und Russland bekannt - nicht nur für die Qualität der Maschinen, sondern auch aufgr-und des technischen Kundendiensts. “Unser wichtigstes Ziel ist es, den Kunden einen um-fassenden Beratungsservice zu bieten”, so der Inhaber Pietro Dominioni, “und sie dabei Schritt für Schritt in den verschiedenen Phasen des Projekts zu unterstüt-zen, ausgehend von der Ausarbeitung der Anfang-sidee bis hin zur Endlieferung der Anlagen. Eines der wichtigsten Merkmale der Installation ist die Qualität

der beim Bau der Maschinen be-nutzten Materialien in Kombina-tion mit innovativer Technologie. Die Palette umfasst mehr als 100 verschiedene Maschinentypen, mit Produktionsmengen, die von den 20 kg/h bis zu den 1000-2000 kg/h der größeren Anla-gen reichen. Sehr breit gefächert ist auch die Art der erzeugten Nudelformate die auch die spe-ziellen typischen Nudelsorten der regionalen Produktion einschließt.

Derzeit exportiert die Firma ihre Tech-nologie weltweit in jeden beliebigen Sektor der Leb-ensmittelproduktion, vor allem aber in den folgenden Kategorien: Lebensmittelindustrie, handwerkliche Ferti-gungsstätten und Geschäfte, Restaurants, Bäckereien, Großküchen, Kantinen, Super- und Hypermärkte.

Linien für Cannelloni und LasagneAußer einer breiten Standardpalette realisiert das Unternehmen auch Industrieanlagen nach Maß, die gemäß den speziellen Anforderungen des Kunden gebaut werden. Diese Linien entstehen, um die Bedür-fnisse aller Kunden zu erfüllen, auch der kleinsten Nudelfabriken, und umfassen alle Phasen der Teigbe-reitung, des Garens und der Verpackung. Es handelt sich um Mehrzwecklinien, die sowohl für die Fertigung von Lasagne und Cannelloni als auch zum Kochen von kurzen Nudelsorten und gefüllten Teigwaren benutzt werden können.

VON FERTIGGERICHTEN ZU DEN TYPISCHEN REGIONALEN NUDELSORTEN

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REAL FORNI: maximum efficiency,

reduced overall dimensions and low consumption

REAL FORNI: Maximale Leistung und minimaler

Platzbedarf, perfektes Backergebnis und geringe Kosten

or more than 50 years Real Forni has been work-ing in the development of ovens and equipment for the baking sector supporting the professionals

from all over the world in this important food sec-tor. The new rotary oven Boss combines innovation and researches with the yearly experience and tradi-tion of the company thus making Boss the reference model of its category. Maximum efficiency, reduced overall dimensions and low consumption are the key features that allow the user to save energy and space, reduce the cost of maintenance and improve the result on the baked product.A good ventilated baking for a rotary oven consists in the correct distribution of the heat and in the ability to bake the product with a gentle and abundant flow of air: this is the only way to equal the baking of a static oven. Another ultimate point is the ability of the oven to

eit 50 Jahren steht Real Forni den Vertretern der Back-kunst aus aller Welt mit der Entwicklung von Öfen und Geräten für diese wichtige Lebensmittelbranche zur

Seite. Innovation, Forschung, Erfahrung und höchster Re-spekt für Traditionen bilden die Grundlage zu dem neuen rotierenden Stikkenbackofen Boss. Ein Ofen, der keine Kompromisse eingeht, einzigartige Vorteile kombiniert und so zum Vorbild seiner Klasse wird. Maximale Leistung und minimaler Platzbedarf, perfektes Backergebnis und ger-inge Kosten: mit dem rotierenden Stikkenbackofen Boss spart man nicht nur Energie, Platz und Wartungskosten, man steigert auch die Qualität der eigenen Produkte.Um ein gutes Backergebnis sicherstellen zu können, muss der rotierende Stikkenbackofen nicht nur eine gleich-mäßige Hitzeverteilung garantieren, sondern das Produkt auch ausreichend mit einem sanften Luftstrom versorgen. Nur so können mit Umluft dieselben Ergebnisse wie mit Ober- und Unterhitze erzielt werden. Ebenso wichtig ist, dass der Ofen in kürzester Zeit große Mengen an Dampf

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produce a great quantity of steam in a very short time and to regenerate it for the following baking. Thanks to the steamer positioned in the middle of the air flow, the oven Boss guarantees quick-ness and power to obtain crumbly products with a crisp crust.In the planning stage we have worked hard on the consumption and the results are real, indeed the oven Boss 60.80 heats up very quickly and it needs only 50.000 installed kcal/h! This is possible thanks to a system of baking endowed with two powerful fans and an heat exchanger with triple turn of fumes and to a system of insulation consisting in three layers of rock wool compressed panels. As for the consumption, this system is extremely virtu-ous and with the addition of reduced overall dimen-sions it is possible to position the oven side by side on its three sides. These features give you the possibility to save a huge quantity of space inside your place in comparison to any other oven in commerce.The range starts from the smallest 50.70 which is able to contain a trolley of 40x60, 40x80, 50x70 or 18”x26”of 16/18 trays, its reduced dimensions allow the transportation of the oven completely as-sembled. For trays 60x80 we can offer the classic Boss 60.80 with 18/20 trays or the “reduced” Boss with 16/18 trays (Boss 60.80 R) which is perfect for places not so high. The range includes also the

erzeugen kann und gleichzeitig in der Lage ist, sich auf den nächsten Backvorgang vorzu-bereiten. Mit seinem Schwade-napparat, der inmitten des Luftstroms angeordnet ist, gar-antiert der Ofen Boss für kurze Backzeiten und hohe Leistung, die ihrerseits für innen weiches und außen knuspriges Gebäck sorgen. Besonders intensiv wurde bei der Entwicklung auch am En-ergieverbrauch gearbeitet, mit greifbaren Ergebnissen. Trotz raschem Temperaturanstieg be-darf der Ofen Boss 60.80 ein-er installierten Heizleistung von

nur 50.000 kcal/h. Möglich macht dies ein Backsystem, das mit zwei leistungsstarken Ventilatoren und einem Drei-fach-Wärmetauscher ausgestattet ist. Für eine effiziente Isolierung sorgen komprimierte Steinwollplatten, die in drei Schichten rund um das Backsystem angeordnet sind. Das System erweist sich dabei nicht nur als besonders ener-gie- sondern auch als überaus platzsparend, da nur eine Front des Ofens frei bleiben muss. Im Vergleich zu allen an-deren zurzeit auf dem Markt erhältlichen Öfen lassen sich in Backstube oder Geschäftslokal so Unmengen von Platz einsparen. Erhältlich ist Boss als „kleiner“ 50.70, für Stik-kenwägen von 40x60, 40x80, 50x70 oder 18”x26” mit 16/18 Blechen. Dank seiner geringen Größe kann dieser Ofen vollmontiert transportiert und geliefert werden. Für 60x80-Bleche gibt es dann den Boss 60.80 in klassischer Ausführung für 18/20 Bleche oder in Niedrigausführung für 16/18 Bleche (Boss 60.80 R), ideal für Räume von geringer Höhe. Das Sortiment umfasst auch den 60.100 für Stikkenwägen von 60x90, 60x100 und 80x80 sowie




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60.100 model for trolleys 60x90, 60x100 and 80x80 and the largest Boss 80.100. All models are available with gas or gas-oil burner or electric power supply. The ovens are provided with a lower platform for the rotative trolley in order to have an easy entry of the trolley, a motorised flue valve and stainless steel side panels. You can choose, as an op-tional feature, the fume ex-haust from the rear wall of the oven or an advanced LCD display programmer.There is also the brand new innovative and spec-tacular “Panorama” ver-sion which has a glass on the back side that en-able the direct view of the baking process inside the oven, which is realized with a double inside glass with a very high insula-tion and with an external curved and openable glass for maximum safety, cleaning and beauty. This oven is perfect to separate the laboratory from the sale zone and it can be a great attraction both in shopping centers and in small bakeries because it guarantees a privileged view on the baking process, keeping a clear division between laboratory and commercial zone. A LCD display inserted on the top, exposed to the public, is also available. This LCD display shows the state and the type of product which is baking (Baguette - ready in 11 minutes) with photos in high resolution.

den „großen“ Boss 80.100. Alle Modelle können mit Gas-brenner, Ölbrenner oder als Elektroofen betrieben werden. Die Öfen sind im unteren Bereich mit einer Rotationsplat-tform ausgestattet, die ein einfaches Einschieben des Stik-kenwagens ermöglicht. Außerdem verfügen sie über eine motorisierte Klappe zum Entschwaden der Backkammer

und seitliche Abdeckungen aus Edelstahl. Auf Wunsch kann der Rauchabzug an der Hinterseite angeord-net und der Ofen mit einer fortschrittlichen, program-mierbaren Steuerung auf LCD-Bildschirm ausgestattet werden.Aufsehen erregend und innovativ ist auch die neu-este Version Panorama, die über eine Glasrückwand den direkten Blick auf die Backkammer freigibt. Die interne Doppelverglasung garantiert dabei für höch-ste Isolierung, während die

geschwungene Außenverglasung geöffnet werden kann und für eine sichere Handhabung sowie ein sauberes und ansprechendes Erscheinungsbild sorgt. Als ideales Trennelement zwischen Backstube und Verkaufsraum zieht Panorama sowohl in Einkaufszentren als auch in kleinen Bäckereien alle Blicke auf sich. Mit seiner Glasrückwand bietet der Ofen einen einzigartigen Blick auf den Backvor-gang und sorgt gleichzeitig für eine klare Trennung zwis-chen Backstube und Verkaufsbereich. Darüber hinaus ist auch ein LCD-Bildschirm verfügbar, der über der Glasfront angebracht werden kann und den Kunden zusammen mit einem Foto in hoher Auflösung über Backzeit und Produkt (Baguette - in 11 Minuten fertig) informiert.



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achinery for artisan bakeries must be cha-racterized by operational simplicity and ease of maintenance combined with reliability and

quality. The equipment proposed by Italpan fully sa-tisfies these characteristics, so much so that some of the models have become reference for the market in which they operate. Established in 1988 in the town of Zanè (Vicenza), Italpan operates in the artisan bakery machinery sec-tor specializing in flour sifters, moulding machines, bread-stick machines, “taralli” warmers, dough she-eters. These units are characterized by their clean structure and ease of operation offering, nonetheless, reliability and quality. The company, whose machines are suitable for inclu-sion in already existing facilities, is targeted mainly for a market that ranges from the small craftsman to the medium size industry. Within the natio-nal level, the trademark is well-known not only because of its products’ reliability, but particularly because of its marke-ting approach that aims, as its primary objective, at the customer’s satisfac-tion. The national market is closely followed by the two owners, Edoardo and Luca Rizzato, aided by the col-laboration of qualified agents with a long-term experience in these specific product sectors. The foreign market develops either through telecommuni-cations or through foreign agents that seek customers most interested in Ital-

pan’s production characteristics. Corporate strategy is aimed at the consolidation and at the strengthe-ning of its image both in Europe and in the other continents.

Simple yet functional and reliable machinesThe strong points of Italpan’s production are the flour sifters and the bread-stick machines. The latter ran-ge from counter models to automatic models capa-ble of producing 60-70 Kg of bread-sticks per hour. In addition, these machines are also applied in the production of “taralli”, a typical product of Southern Italy, a sector firmly occupied by Italpan. For its en-tire production the company pays great attention to all safety related aspects, in compliance to all norms required for EC certification. The machines are very functional and present no complication from a maintenance or operational point of view, being, therefore, very reliable; even if possible repair events should become necessary the operations to be performed are extremely simple.

In short, the machinery produced by Italpan, combining aesthetic and functional qualities, re-presents a valid and effective work tool for the final user. Some of the most significant models are illustrated below.

Flour sifter SF-100The SF-100 model flour sifter is mounted on wheels with lo-

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SIMPLE AND RELIABLE WORK TOOLS

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cking devices and is equipped with a revolving exit system. In the basic model the flour exits 104 cm above floor level, but the height can be modified on request. It can be opened and inspected on both sides. Its sifting capacity is 100 Kg of flour in a 5 min pe-riod, eliminating all impurities and oxygenating the flour itself. This equipment is mainly requested abro-ad, specially in Eastern European countries, in Latina America and in Northern Africa.

Sheeter moulder ITP/500-600The ITP/500-600 sheeter moulder, available with 500 or 600 mm wide cylinders, has a painted steel

base, anodized aluminum flanks and is mounted on revolving wheels. The base of the equipment is at a considerable height from the floor and is protected by a netting so as to ease cleaning and avoid ani-mals access. The unit is provided with rolling cylinders which are calibrated and steel chromium-plated and all revol-

ving parts possess double screened bearings. The unit is also provided with an entrance conveyor belt for the automatic introduction of dough into the cylin-ders and a simple device allows for the stopping of the upper belt transforming the machine in a sheeter for smaller dough quantities. With the ITP/500-600 sheeter moulder it is possi-ble to produce different formats ranging from 30 to 750g and at the end of the processing cycle the finished product can return towards the operator. The machine also comes with regulation compliance accident prevention devices and a 24V push-button panel. Furthermore, the electrical system is easily accessible.

Automatic bread-stick machine GR/25 e LThe automatic bread-stick machine is manufactured in two models: GR/25 and L. The machine, whose trolley assembly system has been designed so as to have a minimum overall dimension when in rest posi-tion, comes standard with an adjustable rolling press

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in order to make the dough’s thickness uniform upon entering the die. Besides the provided die (which must be specified upon ordering) other models are available on request with diameters ranging from 6

to 24 mm. The die, which can be easily interchan-ged, has a dough scraper and must be inserted at the rear. The cutting mechanism is equipped with an independent motor. Model L is provided with 73 mm diameter dies for easy dough passage, 1900 mm delivery belt so that several cuts can be carried out before stopping the machine for unloading and a 900 mm roller con-veyor for loading. All surfaces in contact with the dough are either in stainless steel, in Teflon or in food certified paint (white epoxypolyesther BT). Cutting of the dough can be executed by manual electric control or programmed through a timer for continuous production, and the speed of the delivery belt is adjustable so that every kind of product can be adapted in order to avoid stretching or accumu-lation of the dough, whose production can reach 50

Kg/h. With the bread-stick machine it is also possi-ble to produce “taralli” and, therefore, this equipment is mainly requested by the Italian southern market. But recently, a rediscovery of the handcrafted bread-stick has occurred also on Northern Italian markets and, consequently, requests for these machines are in from the regions of Piedmont and Lombardy as well.

“Taralli” warmer STThe “taralli” warmer ST model is entirely made of stainless steel and is supplied with a methane or LPG burner to be specified upon ordering. The machine is manufactured in four versions and has capacity for 18 trays 15 mm in height and with dimensions ranging from 400mmx600mm to 800mmx800mm. It is supplied with an automatic shutting down device should the discharge pipe become obstructed and with automatic gas shutoff in case the flame goes out. The end market of the “taralli” warmer is mainly Sou-thern Italy.

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IBA 2012“DISCOVER THE WP TREASURES“


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he new quality labels CleanTec, GreenEnergy, Smart-Control and BakingQuality are part of the numerous innovations presented by the WP BAKERYGROUP at

this year’s iba expo 2012 in Munich, Germany. At first sight, the striking labels show the special qual-ity standard of the WP machines, lines and concepts. Behind the high standard of quality is the know-how of the ten companies who belong to the WP BAKERYGROUP. Being market leaders in their segments, the experts in the different fields of bakery technology have developed several innovations for the modern production of high quality baking goods. Under the slogan: “Discover the WP Treasures”, these innova-tions are shown live at iba. The treasures are versatile. One can be the saving at the percentage of fat and the simultaneous avoidance of food waste – possible with the WP Kemper Evolution line for the production of fat reduced donuts. Moreover the line reduces the amount of scrap dough to a minimum. Another treasure is the bread crust – nice and crispy due to the Aroma Method and the performance of the Matador ovens. Other treasures can be found in the newly developed WP business areas Blue Value Service, WP Green and WP Food.

CleanTec – Machines with hygienic designThe basic idea behind the WP CleanTec concept is: dirt should not occur! If it cannot be avoided, it has

to be visible and easy to remove. At this year’s iba exhibi-tion, WP presents another step of their CleanTec philoso-phy: the automation of dough production with connected cleaning, increased use of water and innovative compo-

nent packages which are specially designed for increasing hygiene standards. “Especially in the process of cleaning, we put high empha-

sis on the transfer of knowledge. How a machine is correctly and time effectively

cleaned according to hygienic standards can be taught through descriptive films and instruction material which we supply”, says Henk Snellink, CEO of WP Haton

GreenEnergy – minimal Energy, maximal Ef-ficiency Bakeries belong to the most energy intensive businesses in the artisan field. The ovens have the highest amount of energy consumption with 50 to 70 percent. At iba, the WP BAKERYGROUP presents systems which

save and use energy more efficient. The Mata-dor oven with its Zyklotherm heating system is a good ex-ample because it needs up to

30 percent less energy than compa-rable ovens. “Ovens, which are marked with our GreenEnergy label, save money for the baker. At the iba 2012, we will demonstrate live, that energy which has been pro-duced once, should not just vanish but can be used for further operation”, says Ulrich Hirsch, Product Manager Ovens.

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Bakery TechnologiesHaton Kemper Industrial Bakery Technologiesiba Live-Stream: www.wp-iba.com

DISCOVER THE WPTREASURES AT IBA


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SmartControl – easy and standardized op-eration for WP machinesCorresponding to the claim “think process”, the WP BAKERYGROUP looks at every single step of the baking goods production, as well as the operation of production lines, as an integrated process. Large production ovens, roll lines, cooling devices and instore ovens: customers can find the same touchscreens with identical pictograms, colors and menus at the WP machines. At iba, the newest SmartControl innovations will be presented, such as the further development of the Navigo control, the operation software Oven Control and the INUS control for roll lines.

BakingQuality – Baking with unique qualityMachines or lines, which bakers can produce special quality with, are marked with the BakingQuality label. A historic example is the WP Matador oven. Since the 1950, the Matador sets the standard in baking. Bakers in more than 130 countries use the oven in order to produce state-of-the-art crusts and taste. At iba, the traditional oven will shine in a new light. This high level of baking can also be achieved in instore bak-ing – with the Matador store. The “little” brother of the traditional WP Matador will also be displayed in a com-plete new, surprising look.

Blue Value Service – Security through the complete lifecycleThe initial investment of a production line is only the fa-mous tip of the iceberg. If one takes a look at the complete lifecycle, the biggest part of the costs is spare parts, main-tenance and abrasion. If these costs are not kept in mind for the investment, an assumed bargain offer can turn into an expensive in-vestment over the years.“With the Blue Value concept, the WP BAK-ERYGROUP supports the customers even be-

fore the first day of production over the complete lifecy-cle”, describes Lars Gey, Manager Customer Care at WP Kemper the comprehensive Blue Value service concept.Blue Value stands for a continuously reliable in operation machinery. A special component is Blue Control. It is the first integrated remote service system for the baking indus-try. WP machines which are in operation in bakeries are worldwide and 24/7 connected via telecommunication networks with the WP Service. In the case of emergency, WP experts can access the machines via internet and webcam within short time. This reduces machines down-times to a minimum.

WP Green – the new energy provider for the WP BAKERYGROUPThe effect of efficient production equipment is blown out if the individual components are not combined into an integrated systems for energy saving. The new business field WP Green is concerned with eve-rything connected to energy management of bakeries, concretely the use of heat storage tanks in combination with ovens in order to make operation measurable and energy efficient. At iba 2012, the new business field will be presented for the first time live.

WP Food – the new business for integrated retail solutionsManufacturers of baking goods are facing increasing challenges: customers expect bakeries with full assortment of good and snacks, also in the evening and always fresh. Gas stations, super markets or cafés are ideal platforms

for snacks on the go. Also this new product segment, WP Food, is a new part of the WP BAKERYGROUP port-folio. It presents complete and integrated solu-tions for different retail scenarios for the first time at iba 2012.


Werner and Pfleiderer FP 4-12.indd 3 03/09/12 15.40

FIRST forming machine for filled products with of interchangeable dies system; filling feeding without pistons

MOD. D250/D540 - TECNOTechnical Data:

- Possibility to work with any type of die- Hourly output: min. 45 kg - max 150 kg

- Dough sheet width: 250/540 mm- Machine completely washable


The machine allows to work with soft fillings

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FOCUS ON BAKERY AND PASTRY TECHNOLOGY FOR IBA 2012

This group is born from the Universal technology, technology which has defined Bertuetti’s efforts pro-ducing more and more versatile machine respecting each dough type raised and with high percentage of

humidity and in the shapes more and more diversi-fied without altering the characteristic of each bread typology.Dimensions (90Â°): mm 1800x1460xH1700

From

the most visited blog about machines and technology for the food industry we talk about a selection of machines for

bakery and pastry

Universal B2

Main characteristics: feeding belt with automatic roller clutch; adjustable lamination by stainless steel rollers; flour duster into lamination unit; cutting unit from 1 to 4 rows by stainless steel

to satisfy every needs without shape and weight limits; digital orientable control panel; electronic weight from 5 to 800grs; speed control; stainless steel drawers for flour keeping; adjustable conveyor belt with side exit; I and II moulding machine SIMPLEX 4 cylinders

with antidischarge device on spring frame; II moulding machine detachable; stainless steel frame and painted covers (stainless steel on request); machine on wheels; CE certificate.

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SILVER LINE MIXERS WITH FIXED BOWLThese mixers are highly professional for bakery workshops and industries. All the models are equipped with two motors (one for the spiral and one for the bowl). With solid and sturdy construction and with great power reserve. Best ability to knead both small and large quantities of dough perfectly.

SILVER LINE MIXERS WITH REMOVABLE BOWLAvailable in the models from 80 up to 300 kg of dough, these machines have been planned for the in-

dustrial bakery. Very reliable and sturdy, with 2 motors and electrome-chanical control panel with rubber gaskets. The bowl is blocked by a high-powered electromag-netic system that reduces noise and wear during kneading.

THE DOUBLE SPIRAL MIXERSIt is the most powerful mixer of our range. The double spiral allows to mix big quantity of dough

spiral mixer silver au line SAU line of overturnable mixers is available in model of 120 • 160·

200 • 280 kg of doogh. These mixers enable to automatically empty the dough from the bowl onto a table or in a divider. Designed to suit to a specific conflguration, these modeIs offer a cost efficient solution to reduce the need of man labour during dough processing.

The main feature of these groups is the combin-ing of a rotary divider and two moulders in just one machine, guaranteeing a high level production rate of various forms of rolled bread in considerably reduced spaces. Thanks to the innova-tive solutions , these modern latest generation groups work both hard dough and softer dough , with a wide range of weights to choose from. A wide range of accessories is available on request to obtain any form of rolled bread or just cut bread such as ciabatta rolls.

For the models designed for industrial scale produc-tion, a PLC controls the machine functions. A system for placing the dough automatically in baking pans is also available with a loading trolley for 15 pans.

Automatic groups for bread-making 1 row



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in very short time. It is used mainly in the big automa-tised industry and the model VE 330 is able to knead up to 3 tons per hour. The bowl is blocked by a system of electromagnets and the hydraulic control unit con-trols the head lifting and the descent.SAU line of overturnable mixers is available in model

of 120 • 160· 200 • 280 kg of doogh. These mix-ers enable to automatically empty the dough from the bowl onto a table or in a divider. Designed to suit to a specific conflguration, these modeIs offer a cost effi-cient solution to reduce the need of man labour during dough processing.

Fully automatic production of bread and rolls

RONDO is the specialist when the manufacture of artisan bread production lines is involved. Gentle dough discharge, high flexibility, great product variety, short re-equipping times, high level of user friendliness and a great deal more are the features of RONDO industrial systems. Whether high-perfor-mance monolines or a line with a broad mix of prod-ucts, RONDO offers the right solution.OSCAR (“0” – Stress Calibrating Adjustable Rollers)In a manner of speaking, the heart of the system is the RONDO bread dough-sheet pre-former OSCAR. The dough sheet pre-former patented by RONDO meets the required high standards with regard to gentle discharge of pre-leavened, highly hydrated doughs. As the OSCAR touches the dough as little as possible during forming of the dough sheet and the properties of the gluten structure are not changed, it guarantees the highest quality of the products.Its main features are:

Two hexagonal rollers that carefully draw the dough out of the small hopper and feed it to the two finely grooved rollers.

Two flour dusters that apply flour to the rollers to prevent the dough from sticking

Two pressing paddles that set the dough sheet to

the desired width us-ing oscillating movements

A satellite head with 10 freely rotating upper rollers and, unique on the market, with two lower rollers. Thanks to the two lower rollers integrated in the system, two-stage rolling of the dough sheet is achieved before the traverse roller. This reduces the rolling force and preserves the gluten structure.

Cross rollerThe cross roller is used primarily to set the dough width, whereby a side effect is that the dough ten-sion is additionally reduced. It is important here that the cross roller leaves no traces on the dough sheet. For this reason, the RONDO cross roller has a very large chamfer on the feed side. The large diameter helps improve the degree of shaping.

Calibrating unitTo get the dough sheet to the de-sired final thickness, the dough sheet runs through one calibrating unit or two calibrating units.

Diameter or the rollers: 220 mm Roller gap: 0.5 – 20 mm



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The dough thickness can be set using the hand-winding wheel of the modern control system.

Maximum degree of shaping: 2:1

Slitting and spreadingCalibration is followed by the shaping and designing of the product itself. Slitting cutters cut the dough sheet into strips and these are then fed on the downstream separation belt to the guillotine. The separation belts are very easy to set and setting requires no tools. Templates ensure the correct position of the separation belts in the event of product changes.

GuillotineThe guillotine is used to cut the products to the desired length. Guillotines made by RONDO are travelling guillotines and can also be used with different stamps with round, oval and other shapes. As required, different cutting technolo-gies can be used to stamp tapered baguettes or also round baguettes in the guillotine. The high-perfor-mance industrial guillotines achieve stroke rates of significantly higher than 120 strokes per minute.

Seeding unitEveryone knows how pop-ular and healthy whole-meal seed rolls are. The RONDO seeding system can be used to apply seeds to the top and bottom of rolls, depending on the size. Water is applied to

the surfaces so that the seeds adhere. As an option, RONDO offers an automatic seed return to the hop-per. The entire system is mounted on wheels, which means it is very easy to integrate into the line or move away.

Moulding system for baguettes and sandwichesIf you want to produce long-moulded types of bread such as ba-guettes, hot dog rolls or rolled bread, you use the RONDO long-moulding system. Interchange-able moulding plates enable a wide variety of shapes to be produced in the long-moulding system, for example tapered baguettes or round baguettes. The long-moulding system is moveable and can eas-ily be replaced by the seeding unit or an intermedi-ate conveyor belt.

PanningDepending on the product, whether rectangular ciabattas or moulded baguettes, various panning systems are used. The classical drawing-off tables are used above all for cut or stamped products. For baguettes or other rolled products, accurately posi-tioned panning is important. This panning system is integrated in the long-moulding system; it places the products accurately in recessed baking trays.



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ndustrial bakers visiting iba will want to check out the new bakery production lines presented at Tanis Food Tec.

The innovative Dutch processing equipment specia-list introduces a brand new line for cake, brownies and muffins as well as a newly designed Bakery Fil-lings Line that will run aerated cream deposits onto the Cookie Capper of Machine Builders & Design who join them in their stand (hall B4 – 171).

Fillings and sandwiched biscuitsThe new continuous fillings line has the smallest footprint ever (approx 2,5 m2). Achieved by inte-grating the aeration mixing head in the RotoTemp scraped surface heat exchanger and fitting these together with 5 water systems into one machine. With premixer and buffer tank on a separate fra-me all is designed according to EHEDG hygienic criteria. The line is especially suited for creams for sandwiched cookies or wafers and general icings. At iba it operates with the proven Cookie Capper,

now with the latest in hygienic design making it easy to clean and preventing the build-up of crumbs. Visitors are most welcome to attend the demonstra-tions that are held throughout the day.

Cake and batterThe new Cake processing line delivers from bat-ter preparation to oven-ready product. It is a high capacity production line at 5000 kg per hour of brownies or 3500 kg of cake batter. The machine on show is designed to make cake products with inclusions: brownies with chocolate chips, cake bars with dried fruit pieces and cake with broken nuts. The line consists of premixers, buf-fer tanks, aeration systems, tempering devices and dry ingredients mixers, as well as a depositor and inclusive cleaning system. Again this is on one compact frame. This flexible machine has the option to process the batter either aerated or non-aerated and with or without inclu-sions. All recipes run on one PLC system.

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@IBA: Latest developments in bakery processing

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GateauxAlso on show is their RotoCompact: an all-purpose aerator with a small footprint. The system is designed for smaller production loca-tions or for the need of flexibility in use, for instance one day making batters, while the next day making mousses, fillings or toppings. The capacity range runs from 20 to 400 kg per hour.

R&D needsFor the capacity range of 5 to 50 kg per hour the RotoPilot is an aeration machine specially designed for product development purposes, training and ge-neral R&D. It can run all bakery products that can be aerated. Profile Tanis Food TecDutch food equipment manufacturer Tanis Food Tec specialises in continuous process lines for bakery fillings, cakes & gateaux

and confectionery products. The processing of base material puts food producers in control: from texture and taste to a longer shelf life. With the ad-ded benefit of a minimum use of ingredients and a higher food safety level of the production line.Processing equipment portfolio ranges from basic ingredient weighing and preparation, via mixing, tempering, aeration, crystallizing, and depositing, to finishing & decoration. Cleaning in Place systems can be included. Tanis’ equipment range is designed according to EHEDG criteria of which they are a member.Tanis Food Tec works with industrial bakeries and candy manufacturers around the globe. Activities include the design and engineering, manu-facturing, start-up and after-sales of the equipment; assisting the customer with his recipe and desi-gning the required process for the desired finished

product. Test lab facility available in Lelystad, The Netherlands.

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oung and bold, Helpan Forni offers to their cli-ents quality, simplicity and reliability through the con-vection ovens they manufacture. The company was

born from the desire to offer quality industrial solutions using the vast experience of their designers and sales persons.They started with the pastry convection ovens and they grew broadening their range towards gastronomy. Now, Helpan Forni offers to their clients a complete range of convection ovens beginning with small size ov-ens with Gn 2/3 trays and getting to 16 tray ovens for pastry/bakery or 20 trays for gastronomy. The strong points that helped Helpan Forni win the clients’ respect are the quality of our products, the flexibility to market requests and the care and respect to all the customers. They want to grow both as a company and as individu-als by respecting the core values: trust, respect, quality, efficiency, teamwork, value and practical solutions.

The product lines are:Vento proposes a line of ovens especially developed for big pastry laboratories and mini-bakeries. Besides its exceptional baking uniformity, it distinguishes itself through modularity and the introduction of the tray from its smaller side permitting thus the use of narrow production spaces.It is perfect for all types of pastry and bakery products including pre-baked and frozen products. Its flexibility consists both in choosing the type of control panel and the type of tray used: 40x60 or 40x80. Versions: 4,6,10 or 16 trays, electric or on gas.HF Red Red completes the range of products addressed

to big pastry shops and mini bakeries by presenting its potential clients a premium oven for fresh or frozen prod-ucts. The line is remarkable through the series of avail-able standard characteristics: digital controls, three-layer glass door, 2 speeds, stainless steel 304 structure, 5/8 trays. Powersnack especially created for bars and hot spots can be equally used as an additional economic oven in a restaurant thanks to its double tray support allowing the

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HELPAN FORNI – YOUNG AND BOLD TO OFFER QUALITY, SIMPLICITY AND RELIABILITY


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introduction of both GN1/1 and 60x40 trays .It is warmly recommend for the baking or just warming of pastry prod-ucts and gastronomy dishes. Versions: 2,3 or 4 trays.MiniSnack is the newest line addressed to small bar or coffee shop that wants to delight its clients with freshly baked products. It is an economic oven that occupies little space and adds value to your business. It is ideal for the baking of morning pre-baked or frozen brioches.HF Gastro - Its exquisite results and also its design, func-tionality and reliability recommend these ovens as one of the best of its category. The line presents different versions of combined ovens, with boiler or direct steam, on gas or electrical. Also the various accessories like the washing system, the core probe and the programs card with several phases make the line more complete.

FOCUS ON: VENTOThe line introduces an elegant and reliable oven ideal for pastry shops, supermarkets or small bakeries. Its ro-bust structure and the design make it ideal for shops where consumer can see the products bake and for labo-ratories.Designed with attention to professional use, Ven-to® line by Helpan Forni offers a professional oven with maximum versatility, intuitiveness and ease of use and exceptional cooking results. It’s the ideal oven for a big pastry or a small bakery. Available in electric or gas, with 4,6,10 or 16 trays, Vento® is made entirely of AISI 430 stainless steel and is equipped with a standard humidifier and tempered glass door.The most special feature is its air distribution system in-side the cooking chamber, that ensures baking on all types of pastries and bakery, fresh or frozen.Another Vento® important feature is the particular form giv-en by the introduction of the tray from the narrowest part: this makes it suitable even for little spaces of production.

Available models:Electric: 4,6,10 or 16 traysGas: 10 traysTray formats: 400x600, 460x660 or 400x800 mmSubcategories: VENTO SLIM, VENTO SHOP, VEN-TO COMBINED

RECTANGULAR SHAPE - the ovens are designed for the tray to be introduced from its narrower side diminish-ing thus the surface covered by the hot air and insuring a more uniform bake. Its particular shape makes it an oven suitable for most diversified production spaces and furnishing requirements.MODULARITY - the structure of the ovens allows them to be assembled or placed one over the other according to the production requirements and space limitations.




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ADJUSTABLE HEIGHT - its supporting feet are adjust-able in height and easily removable making it possible for the ovens to be conveniently positioned on any type of surface.UNIFORMITY OF BAKING - given by the perforated laterals, the smaller surface to be covered by the hot air and by the bi-rotation of the fans.HUMIDIFIER - it is standard for all models of the line.

DOUBLE GLASS DOOR - keeps the exterior glass at lower temperature even when the oven is working at the highest temperature.SNAP-CATCH DOOR CLOSING in order to make opening or closing easier even with hands full.CONTROL PANEL CONFIGURATION - the ovens can be configured with one of the 3 available control panels.

PowerSnack Dual Line offers an elegant and practical electric convection oven, ideal for bars,pastry shops, coffee shops, supermarkets hot points or as an additio-nal small gastronomy oven in restaurants.The ovens can be succesufully used with fresh pastry, prebaked or frozen products and with gastronomy di-shes proving each time the same optimal results.The line is available in 2 versions according to the type of tray used: pastry format 600x400 mm and GN 1/1 format for gastronomy. The novelty of the line consists in the easy adjustment from one format to the other.

Available also in 2 and 3 trays 60x40 format

ELEGANT AND MODERN DESIGN - the sim-plicity of the line and the style ensure the easy fit of the oven in a variety of interiors.HUMIDIFIER - included in all versions.ATTENTION TO DETAIL - door with double window to maintain lower external temperature, intuitive commands, easily daily maintenance: re-movable tray supports and internal window that opens for cleaning.RELIABILITY - robust structure made entirely in

stainless steel, baking chamber with rounded corners for easy cleaning, central water and fat discharge, halogen 40W internal lamp with protection against thermical shocks, door with double window to main-tain lower external temperature, intuitive commands, removable tray supports,internal window that opens for cleaning and electric door closing.FLEXIBILITY - easy adaptation from pastry to gastro-nomy format and viceversa , reversible door withclosing either on the right or on the left according to production space requirements.

FOCUS ON: SMALL PASTRY OVENS

POWERSNACK Dual Line 4 trays 600x400 mm


ono Equipment will be installing the very first Omega Confectionery Depositor in Sudan at Karkoj Bakery; a well-established bakery in

Khartoum which produces a range of mouth-watering biscuits and confectionery products.Until now all the biscuits and confectionery products were painstakingly manufactured by hand; a very labour intensive process considering the volumes of items produced on a daily basis.The Omega Confectionery Depositor was selected by bakery owner, Mr Hasab Magid, during his visit to Europain. Mr Magid recently visited our premises to receive technical training on the confectionery de-positor. He thought the visit gave him a clear insight into the depositor’s full capabilities and he throughly enjoyed his visit.Mono Equipment worked closely with bakery owner, Mr Hasab Magid, to ensure that he purchased the

correct machine and templates to suit his business needs. Indeed Mr Magid, who also distributes Eu-ropean flour and additives in Sudan is hoping to generate further interest in the Omega Confectionery Depositor amongst his clients.

About MONO EquipmentMONO Equipment is a specialist designer and man-ufacturer of innovative bakery equipment for the bak-ing, confectionery and foodservice industries.With over sixty years experience developing and im-proving an extensive product range MONO Equip-ment has established an enviable reputation for the quality, reliability and longevity of its products.This foundation of integrity combined with superb British craftsmanship, the use of high quality mate-rials, and pro-active product innovation means that MONO Equipment now exports to an international market reaching to the four corners of the globe.

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MONO FP 4-12.indd 1 25/07/12 17.24

Semiautomatic pasta machine suitable for hand finished product

MOD. RV160/250/300/540Semiautomatic pasta machine suitable for hand finishedproduct.

This machine can be manufactured according to Customer’sneeds.

The standard version includes a calibrator with adjustabledough thickness, an adjustable cutter, a synchronized doserdelivering perfectly centred filling on pasta strips and an extrabelt area for product hand closing.


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hree decades have passed since in the early 80’s, in a small factory located on the outskirts of Schio, two eager and enthusiastic engineers began to try their

hand at used packaging machines, with a view to restor-ing them to an acceptable working condition.This operation was called an overhaul, a term which has now gone out of use in today’s “disposable” world. It was exactly this constant disassembling, replacing, modi-fying and testing of old machinery that led to the deci-sion to create new and modern machines. In 1985 the first packaging machines of the newly established Tecno Pack were introduced on the market, immediately enjoy-ing great appreciation among the clientele.Thus began the company’s long journey, focused on re-sponding promptly and professionally to the ever more demanding needs of the market, advancing with courage and determination down the challenging road of automat-ic packaging systems. These were years of commitment, sacrifice and constant research, but also great satisfaction and growth. In the meantime, Tecno Pack moved to a new headquarters in the Schio industrial zone, an area better suited for the company’s evolving and growing lo-

gistic production needs.Since 2011 the continuity of our work is ensured in a new 6000 m² site also situated in the traditionally hard-working town of Schio, industrially nick-named “the little Manchester of Italy” since the second half of the nineteenth century. Machine after machine, system after system the story continues, inevitably entwined with professional and personal affairs without, however, affect-ing the company’s ideological continuity which has been guaranteed over time by constant investment and commit-ment in research and innovation, the solid genesis of suc-cess which led Tecno Pack to qualify as a full-fledged mar-ket leader. Tecnopack is pleased to inform that during IBA 2012 it is presenting the vertical pillow-pack machines on completion of its already wide range of machinery.

Tecno Pack S.p.A. the best technology for the packaging of food in CONTROLLED ATMOSPHEREThe present of food industry offers products as diverse in relation to the geographical area of production. Even a short distance can ‘determine significant differences pe-culiar to the final product. Tecno Pack S.p.A. provides its technology summit with FP 027 BB create a tailor made

FLOW PACK PACKAGING MACHINES AND AUTOMATIC PACKAGING SYSTEMS

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From our hi-line box-motion flow-wrapperFP210 (90ppm)

From a 2 - robot line

to our top-line FP220 (120ppm).

to complete system with primary andsecondary packaging up to case-packing.

THE LONG RUN TO THE TOPFrom our FP095 hi-line rotary flow-wrapper(up to 350ppm)

to our FP110 with 13 servos (up to 800ppm).

YOUR CONSULTANT FOR PACKAGING APPLICATIONSVia Lago di Albano, 76 · 36015 · Schio (Vicenza) · www.tecnopackspa.it · [email protected]


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for each type of food . The packaging system can be ob-tained with flow pack machines Tecno Pack can ‘ensure:SHELF LIFE: a long lifetime of the product while main-taining the quality ‘initialPROTECTION: an armored box that also protects the product from external shocks and movements such as me-chanical andTRACKING‘: coding systems of printable film and la-beling will assure the correctness and completeness of sensitive data: - Weight, price, barcode, time and shift packaging, expiry etc etc.WHY ‘PACK YOUR MEAT with Tecno Pack FP 027 BBALL SIZES: FP 027 allows a flex-ible ‘can range in a few minutes in the same horizontal packaging machine totally servo.PERFORMANCES: high speed ‘and great operational flexibility’ allows us to depend formats, to package your product at rates up to 100 packs per minute.COST‘: realizing envelopes per-fectly sealed on three sides by barri-er film is packaging has a cost much lower than any other system such as, for example, thermoforming.LONG LIFE TO YOUR PRODUCT: The flow pack packaging in controlled atmosphere tested and proven certainties guarantee long preservation of the product thanks to the preheating of the gas injected into the enve-lope and the tightness of the welds.TWO DRESSES AT THE SAME PRICE: thanks to the high precision control of the gas temperature Tecno Pack can guarantee the achievement, with the same machine, the packaging is aesthetically usual, that the version with a vacuum effect.

SANITATION: The cantilevered construction of the packaging Tecno Pack, also known as cantilever, allows a complete separation between the groups in movement of the machine, the motors and the electrical system, this system allows the end user an easy and quick cleaning and sanitizing of machineryPOSSIBLE MANY CLOTHES:The wide range of Tecno Pack packaging, and fittings in various versions, offers the following options:

Flow pack or classic for all sizes: three seals with central fin with or without a vacuum effect in MAP.

Flow pack or “L” for medium and small cuts, three welds with side fin with or without a vacuum effect in MAP.

Flow pack or open and close: three seals with zips recommended for medium and small cuts in MAPEnvelope or “L” thermo retracted: film-to-skin three seals on the product to present to protect the consumer and not typing MAP.

Simply... New Entry FV-025 multi axisIBA 2012 Munich - Germany HALL B1 - STAND 511


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ekno Stamap is now celebrating its 30th anniver-sary, as worldwide leader in manufacturing ma-chinery for pastry and bakery.

Research and developmentEach machine is totally designed by our R & D depart-ment, so we can have the complete knowledge and control of all the details for each of our machines. Tekno Stamap machines are based on the experience and

ideas of the users (as pastry chefs and bakers), giving to the machines an ergonomically and friendly design, which became a reference also for competitors.

Commercial networkTo the obvious importance of the reliability of the prod-uct, Tekno Stamap combines the vastness of its commer-cial network, which allows it to be directly or indirectly present in over ninety countries across five continents.

T

INNOVATION AND ADVANCED TECHNOLOGY SINCE 1982

PRODUCTS

Lamination line

LAM/EASYThey’re both manual sheeters, LAM is conceived spe-cifically for the needs of HO.RE.CA. For industrial production we’ve realized LAM6500, with more wide tables, increasing the machine dough capaci-ty. EASY is a manual dough she-eter that takes into account the small dimensions, suitable for medium,small pro-ductions.

SMART/ AUTOSMARTAs well as the manual, the automa-tic sheeters are available in two models: SMART is ideal for medium productions. In the basic version we offer a belt speed from 20 till 85 cm/sec. For huge production we have INDUSTRIAL SMART, with belt speed from

20 till 100 cm/sec; AUTOSMART, with touch screen for easier and faster programming, in order to set different work cycles in succession. The belts work at a program-mable speed from 20 till 120 cm/sec. Last but not

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least: AUTOSMART 123, with cylinders of 123mm diameter, which can laminate a very hard dough into a very thin one.

Mixer line

C-LINE/ TEKNO MIXERThese planetary mixers do not require any type of maintenance and have a low operating cost.The capacity of C-LINE is from 10 till 60 liters, more suitable for small to medium productions, while TEK-NO MIXER is ideal for medium to large produc-tions, with bowls from 40 till 120 liters.

Croyssant machines and Tekno Line

CROYMAT/ TEKNO LINEWith the CROYMAT technology, complete with calibrator, cutting devices and rolling-up system, it is possible to produce croissants from 12 till 150 grams.The production lines TEKNO LINE offers many configurations and solutions, for the production of a wide range of products.

News

REFINERMachinery of ancient origins, with its cylinders in stone allows users to refine different types of ingredients:like hazelnuts, walnuts, almonds. Can also be used to laminate thin sheets of chocolate.

DIVING ARMS MIXERIdeal for typical Italian tradition dough as “panet-tone”, “pandoro” and “colomba”, is very suitable for other types of mixtures rich of water, like biscuits mixtures. Its typical movement allows to work the

yeast of dough in a better way.

MOULDERSThe new moulders for tradi-tional bread and baguettes, are ideal for small and medium bakeries. Reliable and robust machine, it requires virtually no maintenance. It’s perfect to pro-duce rolled bread, sliced bread and stretched bread.


Tekno Stamap [email protected]

Telephone: +39 0444 41 47 35Fax: +39 0444 41 47 19


SPECIAL

FOCUS ON OVENS FOR IBA 2012

Use

Soleo is an electric Modular type deck oven designed to bake all types of breads, pastries and Danish prod-ucts. Available in 2, 4 or 6 trays 400x600 mm or 3 trays 460x660 / 460x760 mm trays, it can be configured according to the user’s needs: number of decks, deck height, with or without steam, on stand or on a proofer. It’s modular conception allows the oven to be upgrad-ed at a later time.

Operating principleGood distribution of heating elements, dual Top & Bot-tom heat regulation, refractory concrete hearth plates 20 mm thick make it an oven of it’s own or usable as a back-up oven capable of competing with any large deck oven / setter oven in terms of baking quality. Important notes:The BFA retarder-proofer is directly derived from the standard reach-in retarder-proofer line, with same OP-TICOM controls & functions.

From

the most visited blog about machines and technology for the food industry we talk about a selection of ovens

Modular SoleoThe advantages

Configurable oven depending on user’s needs Baking quality comparable to that of traditional masonry ovens Oven stand on castors for easy moving into place Upgradable Can be mounted on a stand, BFA reach-in retarder-proofer

or manual S/S proofbox, depending on the model Very efficient independent steam generator Deferred startup of the oven 3 years warranty on heating elements in baking chamber May be combined with a Krystal convection oven

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Use8.84 MG is a fuel-oil/gas rotaring rack oven for bakers, pastry chefs and caterers.Operating principleThe latest Bongard technological breakthrough, the 8.84 was designed with state-of-the-art product devel-

opment software. It offers all the features needed for modern baking in bakeries, pastry shops and catering operations. Redesigned, slow air flows guarantee mul-tipurpose, reliable and flexible use. The “ESG” steam generator, a cast-iron element patented by Bongard, guarantees generous steam production.

Model- 5T · 10T- 6TTR · 10TTRMistral is a fully automated steam oven with baking cycles which can be programmed with up to 10 dif-ferent phases, including temperature, baking time, fan speed, steam injection, chimney opening and starting up of extractor fan. Installation is simple, just connect to mains electricity and water supply.Pratical and versatileMistral is ideal for use with frozen products as well as with pre-cooked and fresh dough goods. Two steam generators enable goods to be defrosted,

proven and baked in less than 30 minutes.The low heat-emission glass window enables the various baking stages to be viewed and reduces the amount of heat being radiated to the outside. Also, the internal glass panel can be opened for easy cleaning.

8.84 MGThe advantages

Fitted with “soft flow” technology for gentle and effective ventilation Ideal for baking bread and pastry products New heat exchanger for improved profitability Enhanced productivity Increased baking capacity for limited floor space Unrivalled ergonomics and hygiene Possibility of being fitted with the new ‘Intuitiv’ controls New stainless steel and glass design

Mistral Series Electric steam ovens for baking bread

and pastry



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Hi-tech yet simpleThe controls with their bright, modern design are easy to understand and follow while functions are simple and easy to programme.Mistral is also equipped with an automatic internal cleaning system which can be operated when the oven is not working or at night. The new display enables all the baking parameters to be controlled and regulated and information about the production cycle to be received immediately at any time.

Digital control panel Control panel at 20 programs – with pictogramms Control panel at 100 programs

The entire washing cycle (up to drying) lasts between 45 and 90 minutes, depending on which cleaning mode (delicate, normal or intensive) has been elec-tronically set

Automatic washing system Detail showing control

panel Taniche porta detergenti Rotating nozzle washes the

inside of the oven Attachments for filling can-

nistersModularThe oven is available in ver-sions housing 6 to 10 tins de-pending on your requirements. Because it is compact and modular, Mistral fits in with your space requirements and all the other cooking and preparation equipment that are an essential part of professional bread and pastry-making environments.

Techno ACTIVE The TECHNO ovens are manufactured with a particular care to the

details, showing the perfect mix between the heavy-duty components and the quality of the product. TECHNO is an investment for the future, manufactured with artisan care, fully designed and produ-ced in Italy.

The Techno ACTIVE oven is very easy-to use thanks to the handy IBAS electronic control panel and to the “SLEEP fun-ction”, allowing to stop the oven auto-matically after a set time of inactivity, optimising the use for energy saving.

TECHNO ACTIVE is available either in the RSX ver-sion with access to the burner (heating elements) from the lateral / rear side, or the FSX version with front access, the ideal solution with three sides free.

Better SealingSpecial stainless steel combined with silicone rubber gasket ensure a long life of parts, avoiding the crash-ing due to accidental shocks, and as-suring no steam leakages all around the door, with elevant higher energy consumption.



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Control Panel IBASThe easy operation is the main feature of the IBAS control panel, where each button has a direct and intuitive function.

High InsulationA double layer of high density (100 kg/cu.m.) rockwool mattress encom-passes the oven perimeter avoiding thermal brigdes and ensuring the maximum insulation and durability, al-

lowing a higher energy saving.

Mximum EfficiencyA new stainless steel heat exchanger

ensures performances above 90% (*) and lower en-ergy consumption. (*)Value calculated with Mondial Forni’s measurement protocol

A perfect WiewCleaning is easy and quick; the door glass can be opened as a book, al-ways ensuring a perfect view of the product inside the oven. The lighting fit-ted between the door glasses allows a quick replacement of the lamps in case of need.

703 Multi Rack OvenStandard

Platform only Computer or Digital Controls Unique airflow design High volume steam system 85% thermal efficiency

Options Computer controls for 500 recipes Automatic damper Full enclosure oven hood for top

of oven

Technical Data Dimensions gas/oil: 116.5” W x

102” D x 100.4” H Dimensions electric: 116.5” W x

95.7” D x 100.4” H Net Weight: 5950 lbs. skidded Heating Capacity: gas/oil

560,000 BTU/H Heating Capacity: electric

208/220 275AMPS Holds up to 4 single racks or 2

double racks Max tray size 20” x 30”

GIACAn important property is the interface i.e. the control pan-

el, which has always been a technical challenge for the oven industry trying to come up with a reliable, functional and simple solution.

Revent has now launched a

new control panel so efficient you will not need any in-structions prior to use. It only has 4 arrows; up, down, left right + 1 edit button to choose and one on/off button. It also has Ethernet, Internet, USB and external screen con-nections and as extra option an almost unlimited base for recipes and pictures of your products



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HVS High Volume SteamRevent’s patented HVS steel ball steam system was designed upon the fact that the sphere has the greatest surface area to volume ra-tio of any geometrical form.The large surface area guarantees maximum steam gen-eration during the baking process. This allows the dough to increase to a large volume in the beginning of the bake and creates a shiny crust at the end of the bake.The spherical surface of the ball is also perfectly de-signed to absorb heat, so the steam generator does also serve as a heat accumulator. This heat (energy) is used to shorten the recovery time in the beginning of the bake and between the bakes.Test results speak for themselves. For example the Revent 724 transforms 8.5 l of water into steam in 20 seconds. Temperature recovery is within 3 – 5 minutes depending on the product and oven model

TCC Total Convection Control – air distribution systemSince 1958 Revent has pioneered convection-heating in Rack ovens. Controlling and steering the air flow in a convection oven is essential for the outcome of the baking result. First of all even heat transfer, from top to

bottom of the rack and from the outer edge to the center of the baking tray, is very important. Secondly low air velocity with a large air volume is essential for even bak-ing without dehydration. Revent’s unique world-leading air distribution system, TCC, directs air flow and volume to produce an even heat transfer throughout the rack. Air flows hit each tray at an upward angle to create enough bottom heat to add volume and rise to your bread. TCC produces more bread volume in every loaf, more even baking and less waste.

Wedge systemThe Revent Wedge System is a unique as-sembly design that is not only very strong but also saves time and money.The Revent Wedge System makes assembly quick and easy. Revent ovens are delivered in sections that are eas-ily assembled at the bakery in a matter of a few hours, not the days needed for ovens that are screwed and bolt-ed together. Additionally, the wedge system simplifies the disassembly process and reduces costs for relocation if the need arises.

Heat exchangerRevent heat exchangers are de-signed to have a very high ef-ficiency. When designing heat exchangers many parameters must be considered. First of all

the heat exchanger needs to be efficient. Secondly it has to withstand forces and movements of the material. These are only a couple of many important parameters.The Revent heat exchanger technology of today is a result of long experience in designing heat exchangers with high demands on energy efficiency.

BreadseekerUse Breadseeker every time you have a sudden craving for great bread. It automatically lists bakeries near you, and you can filter these shops in terms of ratings, distance or what kind of bread or pastry you’re currently hunt-ing. Then, add bakeries yourself as you go along. All venues are collect-ed by the bread loving general public as well as local bread businesses. Rate it, share it, use it. Enjoy it.


TURCONI PUBB 7-03-2005 14:11 Pagina 1


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s the 20th century dawned, the second Industrial Revolution, also known as the Technological Revo-lution, was moving ahead full steam. The Besse-

mer steel process had become the first inexpensive way to mass-produce steel from pig iron, which resulted in a building boom. Automobiles were on the way to be-coming a more common sight on the streets of major cities than horse-drawn carriages. The gas lamp was making way for the more efficient and safer incandes-cent light bulb. At that time, Frenchman Andre Petit had just graduated from the renowned Ecole Centrale Engineers’ College in Paris with a degree in engineer-ing. Taking a job in the gold-mining industry, he found himself traveling throughout central Asia, even as far as China. He also found himself wondering how he could improve the operational per-formance and reliability of the indus-trial pumps that were used to transfer

water and other produced liquids out of gold mines.By 1906, he had perfected the answer, which he called the “eccentric movement principle” of pump operation, which he proved would succeed where other pump technologies fail.

Petit was so confident in the potential of this new pump technology that he formed his own company,

which he named Mouvex® and head-quartered in Paris, France. More than a century later, Mouvex, which relocated its operations in 1974 to a 100,000-square-foot manufacturing complex in the city of Auxerre, southeast of Paris,

Mouvex C Series eccentric disc pumps.

THE ENDURING BENEFITS OF ECCENTRIC DISC PUMPS

More Than A Century After Its Invention, Andre Petit’s Eccentric Movement Principle Continues To Set The Global Standard In

Efficient And Consistent Liquid-Product TransferBy Christophe Jovani

AOriginally used in the tar, asphalt and bitumen industries, Mouvex’s fam-ily of eccentric disc pumps has evolved to the point where they are ideal for handling any type of liquid efficiently and effectively, from water to slurries.

Nearly 70 years after the company’s founding in 1906, in 1974 Mouvex® relocated its eccentric disc pump manufacturing operations to a 100,000-square-foot facility in Auxerre, France, a suburb of Paris.

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remains a global leader in outfitting a wide array of industries with eccentric disc pumps for use in transfer applications that require constant flow rates, leak-free operation and accurate dosing.

Surveying the FieldAs Petit began the search for a better pump design, in-ternal gear and lobe-style were the preeminent pump technologies. These workhorse pumps proved perfectly capable of handling basic liquid-transfer operations, but both styles featured shortcomings that would ultimately compromise an operation’s efficiency, reliability, and cost-effectiveness over time. Gear pumps use the mesh-ing of their gears to pump fluids by displacement. Be-cause of this style of operation, from day one the pump’s gears are constantly contacting each other as they move the fluid. This causes the gears to wear, which increases the clearances between the gear teeth, in the process re-ducing the pump’s flow capacity and volumetric consist-ency while increasing the probability that efficiency- and energy-robbing product “slip” will occur.

To the RescuePetit identified those challenges that the users of gear and lobe pumps were facing in optimizing their opera-tions and found a solution in the eccentric movement principle. Basically, Petit’s eccentric disc pumps feature a disc that is placed inside a pump cylinder. The disc is driven by an eccentric bearing that is installed on the pump shaft, thus creating four distinct pumping cham-bers that increase and decrease in volume as the disc is rotated by the eccentric bearing, producing both suc-tion and discharge pressures as the chambers move in pairs that are 180 degrees apart. This method of op-eration ensures that the fluid passes through the pump at a constant and regular flow rate.In CIP applications, the pumps can be arranged in a series to take advantage of their unique “disc/cylinder” design. Because the pressure at the pump inlet is higher than at the outlet, the disc lifts from the pump cylinder, permitting passage of the water or cleaning solutions to flow through the pump, thoroughly cleaning the pump chambers. This unique feature eases the cleaning pro-cess and reduces cycle times so the pump can be put back into operation as quickly as possible. In 1997, Mouvex was purchased by global manufac-turer Dover Corporation and incorporated as a sub-sidiary to American pump manufacturer, Blackmer®, Grand Rapids, MI. In 2008, Mouvex, along with

Today, Mouvex eccentric disc pumps are a first-choice component in critical product-transfer applications in the global Chemical, Energy, Sanitary and Military markets.

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Blackmer, became a part of the Dover Corporation’s Pump Solutions Group (PSG®), a conglomeration of the world’s leading pump manufacturers. In conjunction with these changes, Mouvex has continued to refine Andre Petit’s eccentric movement principle. Today, the company offers several families of eccentric disc pumps that have proven reliable in a wide range of applica-tions, including:

C-Series – Designed without mechanical seals, packing or magnets, which eliminates product leakage and cost-prohibitive maintenance and downtime. Self-priming and dry-run capable with outstanding volumetric efficiency at low linear speed. Output not affected by variations in product viscosity. Clean-in-place capabil-ity allows the pump to be flushed and cleaned in place without disassembling. De-signed per EHEDG recommendations and carries 3A approval and conformity with ATEX certification.

A-Series – Features exceptional self-priming capa-bilities that enable dry-running and pipe-clearing. Auto-matic clearance make-up system maintains initial perfor-mance level over time without the need for adjustment. Constant output maintained even as product viscosities and delivery pressures vary. Can handle viscous, non-lubricating, volatile or delicate liquids with no shear.

S-Series – Zero-leakage operation thanks to a de-sign that features no mechanical seals, packing or mag-netic drive. The transmission is protected by an FDA-approved tasteless, high-resistance elastomer sleeve. Designed for clean-in-place or cleaning by hand thanks to easy-opening operation. Ideal for base-frame mount-ings due to small size and low weight. 3A and ATEX approved.

SLC-Series – Totally seal-less design with shaft

“sealed” by a double stainless-steel bellows, resulting in a reduced number of pump components and easier maintenance. Volumetric performance sustains high ef-ficiency levels, consistent flow rates and gentle liquid-handling over the life of the pump. 3A, EHEDG, ATEX and TUV certified.

Micro-C Series – Stainless-steel construction meets the sanitary requirements of 3A and EHEDG. Small footprint allows easy integration into existing produc-tion setups. Leak-free operation without the need for

magnetic couplings or mechanical seals. Self-adjusting for mechanical wear with excellent self-priming, line-stripping and dry-run capa-bilities. Operation is not affected

by viscosity and pressure varia-tions. ATEX certified in dry op-eration.

CC20 – An excellent vehicle-mounted solution for loading and unloading road tankers. Constant and smooth delivery allows total draining of hoses, even over long distances. Versatile enough to also be used as a ground-based unit.

ConclusionWhile the first industries that embraced Petit’s eccentric disc technology were those that produced tar, asphalt and bitumen, over the years the eccentric disc pump has proven to be a reliable piece of equipment for use in a wide range of industries. Today, Mouvex eccentric disc pumps are a prominent component in critical prod-uct-transfer applications in the global Chemical, Ener-gy, Sanitary and Military markets. Andre Petit’s dream of developing a more efficient and reliable pumping technology has resulted in the creation of a pump style that, in some way, continues to benefit the world’s in-habitants more than a century after its invention.

Mouvex SLC Series eccentric disc pumps.

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he challenge of the rice and cereals world The world of cereal and rice processing is fac-

ing a new challenge: to increase the productivity with fewer resources and maximizing the effective-ness of inputs use. This challenge also involves the functions of research and development of the com-panies that provide equipments and machinery for the milling industry. One of these companies is the GAUDENZI. It was founded in 1891 and has a broad technological background and experience in the processing of me-tallic materials. Over time production has concentrated on per-forated sheets and woven wire mesh to size and design of the customer. Gaud-enzi has been able to accept the challenge of optimizing the pro-duction inputs in ce-reals sector through the development of production processes. Investments in research and development have brought the company to top positions thanks to some technologically advanced processes:Laser micro-perforation that allows the realization of products to design with micrometric tolerances.Water jet perforation that can produce holes tapered oblong slot whose measures are much different be-tween the two sides of the plate e.g.:4mm inlet and

outlet 0.7 mm. Punching round holes (from 0,4 mm) and slot holes (0,6 mm x 16 mm on 1,6mm sheet) with hole size equal to or lower than the thickness of the sheet.

Black shieldThe last result of the research and development team is represented by an innovative product that makes the screens used in the operation of pre-cleaning, cleaning and processing of various types of cereals much more efficient and more linear.

We are speaking of Black Shield, a line of perforat-ed sheets produced by a hardening treatment, that substantially raises their resistance to rubbing.Hardness testing of metals are done mainly by measuring the effects produced by a material (eg. a hammer) on the surface of another material. One of the best known measurements is the “Vickers”.Among the most common materials with lower hard-ness, there is Gold (22 Vickers) while diamond is

CEREALS, REDUCTION OF MACHINE DOWNTIME THANKS TO BLACK SHIELD

FOR SCREENS

T

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the opposite extreme (8400 Vickers). Black Shield can get 1300/1400 Vickers, depend-ing on the material.

Why black shieldTests carried out in collaboration with our operation-al partners have shown the decrease of downtime

and a significantly higher quality of the output.The decrease of machine downtime occurs when there is a continuous passage of material and then a continuous consumption. High hardness means that sheets are more durable and there is less need for replacement, with obvious advantages of operating costs. Black Shield treatment improves the resistance to corrosion and therefore can be used even in critical situations.

The output of the production quality is higher for two main reasons:First because the Black Shield sheets have low rough-ness. This feature makes the outside of the screened material affected by minor surface stress.In this way the parts that are not extracted at a time of the selection process and which continue

the path of screen-ing are more resist-ant because less stressed by the previ-ous steps.The second ad-vantage of the out-put is to be found in less proportion of the material in which the screens are made. Being a material more re-sistant to abrasion, resulting output will contain fewer resi-dues, as the BLACK SHIELD is also self-lubricating.Thanks to BLACK

SHIELD treatment, it is possible to obtain plates with slotted holes, oblong and round holes in different thicknesses (also 2 mm thickness) starting from dif-ferent metals that optimize the production process.An interesting application of the Black Shield is found on the wire filter/clusters in the machines that work the rice . filters represent a solution which renews the produc-tive tradition of the past and show their potential in the future.

GAUDENZI FP 2-12.indd 1 10/09/12 10.03

SPECIAL: packaging, labelling,

wrapping systems

PAKAGING COP SPECIALE FP 4-12.indd 1 01/06/12 14.02

Special

urosicma is an Italian company playing an important role in the automatic machines’ field. The portfolio of the company includes handling, feeding, wrapping

machines and automatic lines for the bakery, confectionery, cosmetic and pharmaceutical sectors. Founded in 1965, it is now present in more than 80 countries worldwide with over than 4000 machines installed.Today, Eurosicma is an industrial Group of companies whose core business is repre-sented by flow and fold tailor-made wrapping solutions for the horizontal packaging both primary and multipack of a wide range of products such as plain, sandwich and filled biscuits, wafers, crackers, snacks, candies, chewing gums, bubble gums chocolate and sweets in general.To serve the bakery industry and satisfy the most various needs, Eurosicma offers several applications from the single machine to complete wrapping systems. Modularity is one of the key point. The EURO 88 is a flow wrapper model avail-able in different configurations and it can be linked to several feeding systems to handle different products and sizes. For biscuits in stacks, both plain and sandwich, Eurosicma offers the EURO 88 UNIVERSAL which can be connected to the “P.W.F” and “V.M.”, two models of vertical gravity feeders ideal for biscuits. For biscuits on edge, the most suitable solution is the version EURO 88/EDG, while for biscuits on edge in flow pack style Eurosicma proposes the EU-ROFOLD Machine Model. Both machines can be combined with Automatic Portion Feeders, Counting or Volumetric Version. For sandwich biscuits, Eurosicma can offer both sandwiching and packaging, thanks to the combination of the sandwiching ma-

chine SAMA and the flow wrapper EURO 88. Regarding enrobed products, Eurosicma has developed appropriate distribution systems, that can be highly customized according to the space available and the quantity of products coming from the production line. This systems transfer products, at a high speed and in a gentle way, to the HSF8, High Speed Feeder and Timing System, a completely pressureless high-performance feeding system, specially designed to handle difficult products such as small cakes with irregular shapes, sticky bars and nougats. This feeder grants gentle handling of products at an extremely low and monitored pressure and, if required or needed, can also avoid any contact between the products. Such sophisticated feeding system is equipped with auto-tensioning and auto-centering belts’ system. Ex-tremely easy and fast tool-free cleaning for plates, belts and transmission rollers are assured.Furthermore, Eurosicma can offer special feeding applica-tions for wafers: the STF, Side Transfer Feeder, a system com-pletely servo-motorized that allows the transfer of products from the multi-belts feeder into the chain of the flow wrap-per. The most advanced version of the STF is also

E

THE WORLD OF BAKERY AT EUROSICMA


Eurofold Machine Model combined with Automatic Portion Feeder Volumetric Version

follows to page 72*

EUROSICMA FP 4/12.indd 1 11/09/12 10.00

• Sandwich machine model Sama: 1,2,3,4 rows available• Automatic portion feeder: volumetric and counting solution available• Horizontal packaging machine: Euro 88, Eurofold

Handling? Feeding? Packaging?

we make sandwich, we feed, we pack

AS YOU NEED!

Sandwich or Plain?

Fold or Flow pack?

Edge or Stack?

&

the answer!

Eurosicma S.p.A. • Via Michelangelo Buonarroti, 4/6 • 20090 Segrate (Mi) • Italy • Tel. +39 02 218961 www.eurosicma.it • e.mail: [email protected]

Special

available: the SSTF, Soft Side Transfer System, hav-ing an additional servo motor, is able to feed the chain following its movement at high speed and in the gentlest way. Both the devices can be supplied also in twin version and eventually with self-cleaning unit. To strengthen its commitment to the bakery field, Eurosicma decided to set up the company Eurotekna to be able to supply, autonomously as the only center of responsibility, complete wrapping lines and turnkey solutions. Such strong joint-venture was born after a long collaboration between Eurosicma and Tekna. Thanks to the accurate experience gained by both Eurosicma and Eurotek-na staff in the biscuits machine field in over twenty years of activity, the companies are able to offer a wide range of ma-chines for biscuits and bakery products, such as sandwich-ing machines wire-cut technology: SAMA 1, SAMA/2 and SAMA/4, and automatic feeding systems for biscuits to be wrapped on edge, both Volumetric and Counting Versions. At IBA 2012 in Munich, Eurosicma will exhibit the wrapper Eurofold Machine Model connected with the Au-tomatic Portion Feeder Volumetric Version. This kind of feeding system is an efficient solution to handle both dry and sandwich biscuits; it is completely servo-motorized, driven and controlled by the wrapper and capable of reach-ing a speed of 25 cycles per minute. Thanks to the specific technology employed this slugs feeder is able to grant an ex-treme gentle handling of the products with an easy and fast change size. The machinery range includes complete line for sandwiching and packaging for biscuits and crackers. These are two successful results coming from this fruitful join-venture. The sandwiching Machine Model SAMA combined with the EURO 88 flow wrapper is an integrated line composed of two machines which are connected in real-time. Such syn-chronization and control system grant high levels of efficiency and out-put. The cream tank is designed to feed the cream to portion and equipped with a jacketed water circulation system for temperature control, a shaker and a pump. Each

system is independently servo-driven. The sophisticated dos-ing system employed, grants the deposit of the correct quan-tity of cream also in case the filling machine has to manage many different formats with very different portions of cream. The machine is also equipped with automatic self-cleaning system for chains. Direct connection with the EURO 88 flow wrapper is possible thanks to a phasing transfer device that can be employed both for single and overlapped biscuits. In order to meet the most various packaging needs, Eurosicma Group can also provide a wide range of equipment to han-dle products from the sandwiching machine or oven end to the packaging line. For biscuits on edge wrapping, star shape stacker allows biscuits turning and it transfers them, already placed on edge, on belts in order to be stored and if requested linked to the automatic portion feeders, availa-ble in Eurotekna’s machinery range. According to customers’ needs, rows multipliers and customized collecting systems are available. At PackExpo 2012 in Chicago, Eurosicma will exhibit the compact complete wrapping line

Double cream deposit sandwiching machine SAMA 2 combined with the EURO 88 flow wrapper


Smart Distribution System for products coming in rows




Special

FIRMENPROFIL

Model EURO 88/CF3 for chocolate bars, wa-fers, candy sticks and regular shape products to wrap in flow pack style. The EURO88/CF3 is de-signed to receive long-side leading products, placed in sin-gle line. It is equipped with a 3-belts feeding system, placed at 90° or 110°. Each belt is driven by an independent brushless motor. The EURO88/CF3 handles products with extremely low and carefully monitored pressure. The feeder is able to recover empty spaces on upstream flow, buffer

products automatically at controlled pressure, granting a pro-gressive separation of them to make gentle and efficient the loading phase of the wrapper’s infeed chain. The EURO88/CF3 can reach a speed up to 400 packs/min, depending on product’s and wrapping material’s specifications.Today, Eurosicma together with Eurotekna, is able to offer its clients a wide array of customized solutions to satisfy the requests of the market and relate to its customers with a part-nership approach.

1965 gegründet, Eurosicma hat eine wichtige Rolle in dem LebensmittelSektor seit den siebziger Jahren gespielt und ist ein der Italienischen Unternehmen, das spezialisiert sich auf automatische horizontale Verpackungsmachinen, sowohl auf dem italienischen Markt als auch dem internationalen Markt. Eurosicma entwickelt und herstellt eine breite Palette von Verpackungslösungen für Nah-rungsmittel, Gesundheits- und Hygieneartikel und Pharmazeutika. Für die Nahrungsmittelindustrie bietet Eurosicma sowohl Flow-Pack als auch Fold-Pack Stil für horizontale Primär-, Mukltipacks- und auf Anfrage auch Zweitverpackung. Das Unternehmen herstellt Verpackungs- und Handlingsystemen für verschiedene Produkte wie Süβigkeiten, Kekse, Waffeln, Backwaren, Schokolade und Snacks. Für die Sanitär- und Pharmaindustrie bietet Eu-rosicma Lösungen für die Herstellung und Verpackung von Pflastern, Wundverbänden und Wattenstäbchen. Diese Maschinen können auch mit der Cartooning-Unit geliefert werden. Eurosicma startet mit 30 Mitglieder und heute hat 150 Mitglieder und erreicht einen Gesamtumsatz über 30 Millionen Euro. Die gesamte Produktion zählt 4000 Maschinen, verkauft in über 80 Länder weltweit.Aus diesem Gesichtspunkt kann sich Eurosicma wie „Multi-spezialisierter Hersteller von automatischen Maschinen“

qualifizierten. Eurosicma kann heute ihren Kunden person-alisierte Lösungen anbieten, die jede Bedürfnisse erfüllen können. Mit qualifizierten Departemente wird jede Phase der Produktionsprozess, von der Planung zu der gesamten Herstellung, von der Qualitätskontrolle bis zu der After-Sales Service, mit Professionalität und Wissen geführt. Eurosicma ist ein zuverlässiger Partner und hat konkrete und beweis-bare Merkmalen, die verschieden sich selbst von anderen Unternehmen der dieselben Sektoren.

Ernst und Erfahrung, gesichert von über 45 Jahre und über 4000 verkaufte Maschinen in 80 Länder weltweit.

Kunden, die Eurosicma wählen, sind nie al-lein gelassen dank der wirkenden After-Sales Service sowohl mit Support von Italien als auch von Ort, wo qualifi-zierte Ingenieurequipe werden ausgebildet.

ProduktQualität, gesichert von der “Handmade in Italy” Produktion und von strenge Qualitätskontrolle.

Eurosicma ist ein flexibles Unternehmen, sow-hol in den Verbindungen mit ihren Kunden als auch in den Produkte. Eurosicma will immer ihr Wissen teilen und herstellt personalisierte Lösungen, die spezifische Bedürfnisse führen.

Eurosicma ist ein zuverlässiges Unternehmen, das technische und kommerzielle Garantie sichert, um alle Kundenbedürfnisse zu erfüllen, von dem kleinen Un-ternehmen zu dem multinationalen Konzern.



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m-drogerie markt GmbH & Co. KG has put their new logistics centre in Weilerswist, near Cologne, into operation. The 50,000 square metre facility will act

as the central distribution centre, relieving the existing dis-tribution centres for cardboard goods in Weilerswist and small goods in the near-by town of Meckenheim. High demands are placed on the packaging technology, to ensure the palletised goods are transported safely to in-dividual stores. Therefore, the general contractor tasked BEUMER with installing suitably powerful high-perfor-mance packaging systems.Positive corporate development has caused the need for logistical support for the 1,180 existing dm stores to grow. Since the mid-1980s, the drugstore chain has operated its own distribution centres. Today, goods are transported from the location in Waghäusel, which opened in 2004, and the new location in Weilerswist to the dm stores. The distribution centre in Weilerswist was built in several stages between Autumn 2009 and Summer 2010. “We had a number of reasons for a new location”, said Joachim Lück, Coordinator of the dm-drogerie markt distribution centres in Karlsruhe. “However, the main reason was that both of the old locations in Weilerswist and in Meckenheim were showing their age and the technology was no longer up-to-date.” The new distribution centre, costing more than 140 million euros, is the largest single investment in the company’s history. It is one of the most advanced logistics centres in Europe.In both of the distribution centres, the employees pre-package cardboard goods for the stores. In Weilerswist, there is also the so-called small parts distribution centre. Here, small and individual products that cannot be se-

curely stored on pallets are packaged in containers and cardboard boxes, and then commissioned and shipped. A total of 12,500 items are distributed through the centres in Waghäusel and Weilerswist.

Secure pallet protectionAround 2,500 pallets with goods arrive in Weilerswist daily. They are recorded and inspected. Via a convey-ing line, they are sent for intermediate storage to a fully-automatic high-rack warehouse, which can hold 18,000 pallets. Commissioning is the heart of the distribution cen-tre. Empty pallets move along 22 aisles on approximately 200 overhead tracks and automated guided vehicle sys-tems. A light signal indicates which product, and how many, are to be placed on the pallet. In order for the

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INNATELY SECURE

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goods to arrive at the dm stores in perfect condition, they must be secured and protected during transpor-tation. Therefore, high de-mands are placed on the packaging systems. The general contractor gave the intralogistics expert BEUMER the job of supplying and installing two high-performance packag-ing systems.

Energy-efficient and economical with materialsThe BEUMER stretch hood® S high-performance packag-ing systems are designed to package 100 pallets per hour. In Weilerswist, the systems pack 90 pallets per hour. Using ultrasound, the height of the pallets is measured. This allows for the fully automated processing of pallets of varying heights, as well as optimisation of film consump-tion. The recyclable film, with a thickness of 60 micro-metres, is automatically cut and sealed. The stretch hood formed in this process is pulled over the palletised goods. The goods are protected on five sides without needing an additional film sheet and without a top film sheet. The packaging protects the goods from atmospheric influenc-es, dust and moisture and ensures a high level of transport stability. Carriers and goods form one stable unit. The energy-efficient BEUMER systems use only 0.04 kilowatt-hours per pallet. After this step, the pallets are completely

packaged. They are highly stable, thanks to the lasting vertical and horizontal tension force of the film. Each day, 2,500 pallets are prepared for shipping. Lorries bring the shops their goods approximately 72 hours after ordering.

Looks good, tooThe systems have been running smoothly since commis-sioning in the summer of 2010. Besides the packaging capacity, the stretch hood technology provides improved

visibility of the palletised products thanks to the smooth surface of the film hood. Also, these sys-tems offer a higher level of availability compared to stretch wrappers.And one more thing makes the BEUMER packag-ing systems stand out. At dm’s request, they were

painted in several colours. They now fit perfectly with the harmonious colour concept of the distribution centre. “Yellow, orange, green, blue and purple – these primary colours extend throughout the whole design”, said Mari-ott Stollsteiner, from Stollsteiner art&business, who is re-sponsible for the unusual colour selection. “These colours symbolise to the employees that all individual processes, all working steps, are intertwined. The idea behind this is for the people and from the people – at a workplace that would otherwise be forgotten.”

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or decades the packaging industry has struggled for standardisations beyond the bounds of compa-nies. The specifications of machine manufacturers

facilitated this only in parts. More than 25 years ago the DVS company had already started to combine tech-nical know-how of the machine manufacturers` specifi-cations with human experiences in a catalog of criteria. With the help of a simple question answer dialogue for form, execution and checked formulas it became feasible to obtain an almost identical construction only when the 3 dimensional main measurements (length, width, height) and the materials of the packaging were specified. This is regardless of what packaging developer was confronted with this task.While this collection of for-mulas was only avail-able for cardboard and then only on paper fortunately the appearence of the personal computer in the middle of the 1980s allowed this to become so much easier. Now even a non profes-sional could create standard packaging samples with almost no errors within minutes.In time, the range of possibilities was extended and adapted to the specifications of the big packaging manufacturers` associations (ECMA, FEFCO) including their norm labels and constructions. Complex sub-con-structions have also been created even beyond those specifications. Using packedia pro today, packaging developers have standard catalogues for folding box-

es, corrugated cardboard boxes and displays at their disposal. Thanks to the innovative parameterisation module DVSMAP special catalogues for envelopes, CD and DVD packagings can be created on demand according to client specifications. Today the main cata-logues have approximately 420 standards which are

only the tip of the iceberg for several million sub-constructions.For several years packedia web-pro in its previous form offered these

possibilities as prototypes for testing. From July 2011 this commercial version of packedia

web-pro has also appeared in the English language available for prospective customers who do not want to install software in their own companies or do want to participate in the centrally managed catalogues from all over the world as SAAS (software as a service). This can be found free of charge at : www.packedia.depackedia web-pro as well as packedia pro supply re-sult data to the processing for CAD or DTP programs. The widely spread and standardised data format of the DXF serves as a vector interface. Calculation data for the transfer is optionally provided.

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PACKAGING DEVELOPMENT IN THE CLOUD – PACKEDIA WEB-PRO

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DVS System Software located in Iserlohn Germany, was founded in 1985,and develops Software for the packaging and the printing industry.DVS provide software for packaging development (packedia) which is easyto handle. An online dialog tool with pictures enables several milliondifferent forms of packaging items to be created. Even an untrained workeris able to create a perfect construction in less than one minute.

Furthermore DVS offers a sheet optimization (DVSOPT). packedia pro andDVSOPT supplies optimized results. The user is able to make a quickcalculation and a quick offer.

See more informations onwww.packedia.de

DVS System Software GmbH & Co. KGFreiligrathstraße 6-6aD-58636 Iserlohn

Fon +49 (0) 23 71 - 43 79-0Fax +49 (0) 23 71 - 43 79-79

E-Mail

Internet www.dvserp.de

Germany

[email protected]

The perfect tool for packaging-design!

See product-video on Youtube

http://www.packedia.de

mailto:[email protected]


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fter the fine debut in the first edition, Packology re-turns to the calendar on 11-14 April 2013. This trade show dedicated to the universe of packaging

and processing is organized by Rimini Fiera with the sup-port of UCIMA, the national association of Italian manu-facturers of automatic machinery for packag-ing and packaging materials.The modern fairgrounds of Rimini will host the latest innovations technology has to offer, with particular focus on machinery and technology for primary and secondary packaging as ap-plied in the food, beverage and consumer products fields. The show will also include a section on the packing world.The success of the event will be ensured by the presence of the most important Italian companies in each category, which are confirming their interest in the project by book-ing large exhibit areas. This is also catalyzing the interest of major groups and smaller firms from abroad.To make the show a not-to-miss event for sector end-users and professionals, the organizers are also working to form important partnerships with national and international en-tities and institutions, international promotional organiza-tions and chambers of commerce, professionals, leading companies and prestigious consultants.Packology 2013, in fact, intends to combine an exhibition of the latest technologies for packaging and packaging materials with events, conferences and business meetings that will draw the attention of the leading international buyers.Packology 2013 will therefore represent an imperative opportunity for professional updating on the latest trends in the sector through an impressive calendar of events and

initiatives that will not begin well before the actual trade show dates. This is a tangible sign of the organizers’ de-sire to depart from the usual trade show formula and make the event an ongoing point of reference for businesses in the sectors of packaging and packaging materials.

The activities will also include direct and press communication and participation in major inter-national shows to promote Packology through-out the world.After the recent participation at Plast in Milan,

SPS in Parma, EUROCARNE in Verona and Rosupack in Moscow, the next appointments will be in the European and American markets, specifically IBA in Munich, FACH-PACK and BRAU BEVIALE in Nuremberg, PACK-EXPO in Chicago and EMBALLAGE in Paris.

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PACKOLOGY STARTS ITS ENGINES

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June 11-14 2013Rimini Expo Center - Italy

2nd Exhibition of Technology forPackaging and Processing

Organized bywww.packologyexpo.com

UCIMAItalian Packaging Machinery Manufacturers Association


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roduction volumes demand new technologies CAMPOFRÍO FOOD GROUP is the leading meat processing company in Europe. Formed from a

merger of the Group Smithfield Europe and Campof-rio (Spain), CAMPOFRÍO FOOD GROUP has adopt-ed a new manufacturing policy targeted at achieving significant gains in productivity. One of the results of this policy has been a decision to increase production capacity and production volumes.The ultimate objective is to raise the production rates on the high volume lines by a factor of three, and this can only be achieved through au-tomation.The requirements of CAMPOFRÍO FOOD GROUPThe improvements will be made at two Spanish sites, Burgos and Torrijos. Full automation of the packag-ing lines without the use of visual inspection to guar-antee irreproachable quality is inconceivable The re-quirements of CAMPOFRÍO FOOD GROUP in terms of quality are commendable. “It is not possible for us to deliver trays of slices of cured and cooked meats with seals that are less than perfect. In carrying out this project, we need a partner capable of applying absolute quality standards to the CAMPOFRÍO FOOD GROUP manufacturing process”, explains Fernando Baños García, Project Manager in the Engineering Department of CAMPOFRÍO FOOD GROUP based in Burgos. The challenge for equipment providers is to increase the production rate to 200 trays per minute, while maintaining a solution that is flexible enough to cope with production runs of many different products

with transparent or coloured films and single or twin tray packs. The entire inspection solution is required to fit within the existing thermoformers and guarantee the 100% detection of defective products.

The solution proposed by LuceoCAMPOFRÍO FOOD GROUP were immediately re-assured by the extensive and relevant experience of Luceo, who have already installed their inspection sys-tems on many similar production lines.

Their proposal was based on the use of the ThermoSe-cure T100 system, integrat-ed into the thermoformers.

This computer vision system inspects the seals on modi-fied atmosphere trays, and also detects empty trays and misaligned film. Whenever a defective tray is de-tected, the vision system sends a signal to a marker, instructing it to mark the type of defects on the tray.

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CAMPOFRÍO FOOD GROUP SLICED MEAT TRAYS NOW 100% GUARANTEED

follows to page 82*

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Let’s discusshow we may help you:

improve quality controlon your packing lines, reducecustomer returns dramatically

email: [email protected]: +33 (0)2 99 62 86 11www.luceo-inspection.com

Labelinspection:

positionand matching

Detectionof empty packs

Date,barcode, price

and weightreading

Full inspectionof packs by vision

ThermoSecure

Detectionof sealing

contamination


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The marked tray is ejected at the end of the line for re-work in accordance with the type of defect detected. In order to ease the work of the operators, an alarm is triggered if a misalignment of the plastic film is de-tected, enabling them to correct the adjustment of the thermoformer immediately.Each line carries production runs of between two and six different products every day, and the Luceo solutions are remotely configur-able. At each change of product, a member of the maintenance team reconfigures the product, and the inspections to be carried out. This can be done from the office (usually when creating a new product con-figuration) or on the line itself where the appropriate-ness and correct configuration of the inspections can be checked and verified.In order to guarantee that no defective package is al-lowed through, 100% of the defective packages are

ejected at the end of the line. The caser system ignores the defective packages identified by the traceability marking. The final point in the proposal submitted by Luceo con-cerns service. This recognises that the entire produc-tion line would come to a halt is a problem occurred in the Luceo system. “In this respect”, states Mr. Ba-ños García, “we have a partner capable of provid-ing a continuous service. We have truly appreciated

the commitment of Luceo, from pre-sales information through to after-sales service. Moreover, I can confirm that we have experienced no problems due to the geographic distance separating our companies, or to the language barrier. »

Immediately visible results for CAMPOF-RÍO FOOD GROUP“We are constantly seeking to improve the upstream process in order to avoid the loss of packaging and production capacity, and we can now make use of the statistics provided by the ThermoSecure T100” ex-plains Fernando Baños García. Previously, the number of operators on the line varied according to the type of product being packed. Now we have a totally flexible system that can quickly be adapted to our production, regardless of the production rate, colour or type of tray. In addition, “The accuracy of the Luceo systems is won-derful. The ThermoSecure T100 finds everything that is detectable, and we sometimes have to decrease the detection sensitivity. The adjustment is finely optimised to ensure that there is no risk of leakage in the products reaching the market”, continues Mr. Baños García. Previously, the operators were unable to detect small defects. With its computer vision inspection systems, Luceo guarantees that 100% of defective packages are detected and ejected. The ThermoSecure system generates automatic periodic production reports that include statistics and production logs. These reports also contribute to an improvement in process control with a more accurate and reliable collection of real-time production data.

“We now have a system capable of guaranteeing the total quality of our packages that eliminates product re-turns and penalties, and enhances our brand image”, concludes Fernando Baños García.


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urope’s leading multi-material packaging manu-facturer, LINPAC Packaging, will present a series of ‘mini’ Fresh Thinking seminars on global trends

and their impact upon the packaging industry at FachPack 2012.LINPAC’S executive team will comment on how the industry can respond and adapt to the economic vol-atility throughout Europe in order to remain efficient and competitive. They will also discuss the chang-ing retailing landscape, affected by changing de-mographics, and how this impacts on product and materials innovation now and in the future.FachPack is one of the big-gest packaging exhibitions in Europe, with more than 1,400 exhibitors taking part and 35,000 visitors. It runs September 25-27 at the Nuremberg Exhibition Cen-tre, in Germany, and brings together individuals and or-ganisations from every corner of the packaging world.LINPAC’s exhibition seminars will include excerpts from the successful Fresh! seminars which were held across Europe in autumn last year and marked the launch of the company’s Fresh Thinking strategy. The Fresh Thinking philosophy has been applied to every as-pect of their business, both internally and externally, and is about creating optimal ways of thinking and doing to build a sustainable business which has a

forward direction and ‘future focus’.René Christensen, Managing Director and General Manager North West Europe, from LINPAC Packag-ing, said: “Innovation, not only in our product de-velopment, but in the way we work with customers, employees and suppliers has been put at the forefront of our long-term strategy. FachPack presents us with a great opportunity to engage with the wider sup-ply chain to offer our take on what is in store for the industry and also gauge the opinion of others too.“While the industry has already seen a great deal of change, it is clear that more is to come; in 2011,

the global consumer packaging market was worth approximately $400 billion globally and dominated by the food and beverage market (69%). Forecasts show that this sector will grow by at least 4% by 2015. Change within the plastics industry is coming at a faster rate than ever before. Between new prod-uct introductions, changing legislation and the rapid

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advancement of new technologies, just keeping up is becoming a monumental task. Managing the imple-mentation of these major changes is a must if you are to survive in today’s highly competitive environment.”He added: “Add to this, changes to some of the key

trends which drive our business – the rise in single-person households, an ageing population, a rise in consumer awareness of issues like food safety and security, a drive to reduce costs across the supply chain and environmental factors – and we realised that we could not expect to operate in the same way that we have always done if we are to stay ahead of the competition. Developing and implementing our Fresh Thinking strategy has injected new methods, products, ideas and innovation into LINPAC Packaging.”Senior executives at the company have recently warned that the packaging industry is failing to com-municate the crucial role packaging plays in modern society. Director of Innovation Alan Davey, speaking at the European Plastics and Composites Innovation Days, organised by the European Plastic Converters Association, told delegates: “We have a very good case to make for plastics and plastics packaging but as an industry we are punching below our weight

Fresh thinking on catering and fast food...Your customers in restaurants, takeaways, outside catering, delicatessen or institutional foodservice industries under-stand that good food needs the right packaging. So, at LINPAC Packaging we make sure it is presented in the best way possible, and also protected so the food tastes as good when it is eaten as it did when first cooked.Our fresh thinking means that we continuously deliver so-lutions which help you to minimise the amount of storage space needed for your packaging. We also help you to maximise your speed of service by ensuring the packaging is as user friendly as possible. LINPAC has a team of dedi-cated packaging professionals who can guide you through our wide range of packaging products, services and solu-tions for the catering and fast food markets. LINPAC has a wide choice of films and trays for caterers and fast food establishments to choose from to help keep food fresh and free from damage during transit from shop to home. A ran-ge of dispensers and films, from standard household rolls to specialist films which are microwaveable, oxo-degradable or ovenable, are available. In addition to their EPS catering trays, which come in a variety of sizes making them suita-ble for all types of fast food, from chips to curry, LINPAC offers the HOTpac range – hinged boxes which are ideal for food-on-the-go. Like catering trays, HOTpacs are made from EPS, and customers have a choice of sizes and styles to choose from – from single to multiple compartments, ma-king them easy to fill and providing excellent presentation and accurate portion control. For the industrial pizza ma-nufacturer, LINPAC can supply both discs and trays which allow the pizza to be displayed in different ways to ensure high quality presentation and maximum shelf appeal. The trays also have protective qualities; preventing the pizza from being damaged during transit.

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Fresh Thinking on display at

FachPack 2012

For some fresh ideas on packaging solutions visit LINPAC Packaging FachPack 2012 Hall 9 Booth 9-635 www.linpacpackaging.com // @LINPACPackaging

and need to work harder to show retailers and con-sumers the benefits of packaging for preserving and storing food at a time when food waste is one of the biggest environmental issues facing Europe.“We need to address the challenges facing the indus-try including the changing needs of the market; the effectiveness of packaging; the need to drive down

food waste and deliver environmental benefits.”Between the seminars, visitors to LINPAC’s stand will be able to see some of the latest products to be de-veloped by the company, including their range of split packs which allow contents to be divided into separate portion-size compartments in modified at-mosphere packaging (MAP) meaning consumers can store food in the fridge for longer without compromis-ing food safety, and the Rfresh MB/LINtop Star – the ultimate film/tray combination in sustainability and performance. The Rfresh MB trays are made from rPET and contain up to 95% food grade post-con-sumer recyclate while the LINtop Star range of films represent a new generation of premium quality high barrier shrink lidding films.

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avanna Packaging USA Inc. - a subsidiary of Ca-vanna Packaging Group S.p.A. - has celebrate the grand opening of its North American headquar-

ters operations near Atlanta. The opening of Cavanna Packaging USA and its 1.950 square foot building – leased at 2150 Northmont Parkway, Suite A in Du-luth – represents the company’s efforts to expand its customer base and market share in North America. Cavanna Packaging Group, with global headquarters in Prato Sesia (in the North of Italy), is leader in the flowpack wrapping systems field. The family-owned business started in 1960 by Mario Cavanna made ef-forts to open a location in the U.S. in 2011 and ulti-mately chose Gwinnett because of its business-friendly environment, the proximity to Hartsfield-Jackson Atlanta International Airport, and the area’s skilled workforce. This company designs, produces and distributes world-wide automatic machines and turnkey systems for single pack and multipack wrapping of food, pharmaceutical and non food products. It’s a safe and reliable part-ner the customer can turn to with absolute confidence to study and create together custom-made packaging solutions. Cavanna is on the U.S.A. market for over 30 years with over 500 installations. The need to be closer to American customers to better serve them and the strategic importance of this market has meant that Cavanna has made the decision to be on the market with an assembly plant and construction of its packag-ing technologies, highly suitable to a quality market like that of U.S.A.. The grand opening also highlighted Ca-vanna Packaging USA’s year-end employment projec-tion totaling 12 initial jobs with that number expected

to significantly grow as production increases. “As an effort to continue to support our increasing customer base and to grow our market share we have estab-lished a new operational facility in Duluth – Atlanta, GA. In addition to providing our customers with a great technical support, we are pleased to provide complete wrapping machines and wrapping systems.”, said from the headquarters. This facility will complement the two manufacturing facilities in Italy as well as the successful Brazilian manufacturing facility. “As a company with a 52 year successful history of providing complete wrap-ping machines and systems, we are pleased to bring our services and products to North America,” - said Ric-cardo Cavanna together with his sister Alessandra Ca-vanna, both of them CEO, Cavanna Packaging Group S.p.A. - “Upon recommendation from a fellow business owner to consider Duluth for Cavanna’s expansion, our own review has shown this insight to be correct.”

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CERAEL BARS, CHOCOLATE BISCUITS, BISCUITS: THREE PRODUCTS, THREE SOLUTIONS

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FILET BLEU – BISCUITS

CHALLENGESCustomer packaging requirement was to get stacks of 3/4 biscuits each, depending on the size of the prod-uct. Biscuits were arriving flat to the wrapping line at a speed of 700 ppm and had to be stacked before being wrapped. The solution needed by the customer was there-fore a high speed integrated wrapping system able to handle different product sizes with a high rate of flexibility.How can you stack biscuits arriving flat at a high speed?

SOLUTIONS/STRENGTHSCavanna presented an electronic programmable stacking system. This innovative device provides three main clear benefits:■ the number of products per stack is programmable elec-tronically■ it is definitely user friendly (extremely easy to set)■ lower possibilities of failures during the stacking processThe line can wrap products of several sizes with very quick changeovers. It is also to point out that the product is handled individually and stacked before being wrapped. This enables a better product handling which guarantees lower microshocks.

RESULTS/BENEFITSThe Cavanna solution granted an efficiency higher than 99%. With great flexibility in quick changeovers, the sys-tem was successfully integrated in the line achieving best performances also at high speeds.

CHOCOLATE BISCUITS IN MOULDS

CHALLENGESEven the carb-conscious get tempted by so delicious chocolate biscuits. And, with the market demand running high, one of the world’s largest bakeries sought an automated system that would be more productive. The system needed to handle 900/1000 pieces per minute coming from the process line.Products arrived in plastic moulds■ each containing 30 products (chocolate coated biscuits)■ and had to be flowpacked in piles of two (450/500 packages per minute).How is the automated line to be configured to face a demand of increased production?

SOLUTIONS/STRENGTHSTo meet the needs, Cavanna designed and supplied a new packaging solution just for the bakery, consisting of transport system, double intake of moulds, axial handling system, evacuation and recycling of empty moulds, supe-rimposed pile-forming device, wrapping machine Cavan-na Zero 5. The killer application of the solution developed by Cavanna is the AXIAL HANDLING SYSTEM, consi-sting of two heads. They are run by five brushless motors to perform the following movements simultaneously■ backwards and forwards (1 motor)

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■ upwards and downwards (2 motors)■ products’ chasing (2 motors)The system simultaneously takes and releases two rows of products from two moulds (12 products/mould/head = 48 products). Given a production of 900/1000 ppm, the axial handling system works at approx. 20 cycles per minute.

RESULTS/BENEFITSWith a rising market demand, production could no longer be managed manually nor discontinuously. As a result of the introduction of the automated system and high-speed packa-ging line, the bakery has seen an increase in productivity to 900/1000 ppm. The obtained line efficiency is 98%.

CEREAL BARS

CHALLENGESAmong the most difficult items to handle in packaging there are sticky products. Dealing with them is even harder when they arrive to the wrapper at a high speed and in a high number of rows. That was the case of our customer which needed to wrap cere-al bars one by one at a speed of more than 600ppm. Moreover he requested a flexible line able to deal with several sizes. How to deal with sticky products coming in a high number of rows?

SOLUTIONS/STRENGTHSCavanna supplied a packaging line featuring a row pie-ces multiplier in order to reduce the number of incoming rows by increasing the number of pieces per row. The line is equipped with:■ row distributing system -SDR-■ an in-line loading system -STR-■ a storage unit with a capacity of 7/8 minutes (about

21.000 pieces). The SDR is a conveyor belt system pla-ced between the processing line and the horizontal loa-ding system. Its function is to receive products in aligned rows and distribute them orderly. The STREAM is a ho-rizontal loader composed of a series of belt conveyors, each with its own drive, having the function to receive the products from the processing line and deliver them to the wrapping machine. The storage unit is a three-level horizontal BUFFER with automatic search of loading and discharging levels. It is equipped with 3 storage belts with step-by-step movement and loading photocells.

RESULTS/BENEFITSCavanna’s line reached a more than 99% efficiency at a speed of 660 ppm. t flexibility thanks to its capacity in handling 28 different sizes. These results are outstanding considering that the line deals with sticky products.High level of sanitation and cleanability.

A

E

C

D

A> ROW PIECES MULTIPLIER

B> ROW DISTRIBUTING SYSTEM

C> THREE-LEVEL HORIZONTAL BUFFER

D> IN-LINE LOADING SYSTEM

E> ZERO5 WRAPPER

B

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ackaging Beyond Recession – what is the future like?The European FMCG industry is facing a formidable test, maybe the most challenging one yet. The un-

predictable economies and the volatility of the financial markets are unsettling the Eurozone as consumer demands on products and packaging are increasing. Sustainable development and environmental issues are on top of the agenda. Then add to the list the consum-ers’ never ending need for novelty, call for convenience, stress on safety and pressure for price.The food and beverage industry is an ob-vious example of an industry addressing all the above issues. Since 70% of all consumer packaging produced are des-tined to this industry it is natural for also the packaging industry to engage in the challenge. Con-sumer demand for good looking, safe, smart, functional and convenient packaging puts us continuously to the test.Some of these topics, but far from all, were discussed dur-ing last year’s Top packaging Summit 2011 arranged in Malmö, Sweden. We had global brand owners, retailers and packaging suppliers on the stage and more than 220 people representing around 130 companies and organi-sations from more than a dozen countries in the audience. Top Packaging Summit 2011 was last year the largest and probably the most influential packaging conference in Europe. This year the conference is taking place the 17th

and the 18th of October in Lund, Sweden. Also this time we can offer an extraordinary list of speakers including representatives from Unilever, Rexam, IKEA and AR Pack-aging Group, just to mention a few. We will also have speakers from South Korea’s leading food manufacturer CJ CheilJedang and from Foodpolis a major Asian centre for food and packaging development. The theme of the year

is Packaging Beyond Recession and the speakers will share their views on the fu-ture, all from a packaging perspective. We will talk about trends, materials and financial cycles. Subjects that will be dis-cussed include “The rise of store brands”, “The increased use of packaging to posi-tion your brand”, “What are the consum-ers expecting from packaging?”, “Is the

future still in plastics?” and “How packaging innovation is affected by financial cycles.” “Competition has never been more intense. The pressure for lower prices is harder. Increased demand and scarce resources is increasing cost for suppliers. Still innovation is perceived to be the only way forward.But how does this equation work? What are the solutions that fit into the new business environment where austerity goes hand in hand with need for differentiation and creative ways to serve your customers? These are questions that we hope will get an-swers at Top Packaging Summit 2012 by Packbridge, says Per-Stefan Gersbro, managing director, Packbridge.

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Top Packaging Summit 2012 by PackbridgePACKAGING BEYOND RECESSION

WHAT IS THE FUTURE LIKE?

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SP 45 EVO is the result of our machines’ evo-lution and of many experience’s years in the field of horizontal products’ packaging.

Electronic Horizontal Pillow Pack Wrapper, versati-le and reliable, very flexible in the format-change, suitable for food and non food products, both for single-dose and for multiple packages.Cantilever frame and easy accessibility, together with sanitation (sanification) principles, easy mainte-nance and safety, it has been constructed for, allows this wrapper to distinguish itself.

Choosing a flow-pack packing machine is an impor-tant step and asks for a serious reflection in order to get a machine capable of meeting any requirements. Therefore, it is fundamental to entrust to a dynamic and flexible manu-facturer, capable of giving immediate and precise answers. General System Pack has all these qualities together with a skilled staff and

a twenty year experience in the packaging field. Our technical and commercial staff is at your disposal to show you concretely our professional capabilities. G

GSP PACKAGING EQUIPMENT: FOCUS ON GSP 45 EVO

TECHNICAL FEATURESPRODUCTION SPEED: Up to 150 ppmPRODUCT DIMENSIONS: Width: 20÷200 mm

Height: 1800 mmLength: 50÷600 mm

REEL DIMENSIONS: Reel width max 520 mmOutside diameter: 350 mmCore diameter: 68÷75 mm

PACKAGING MATERIALS: Heat-sealableCoatedCold-sealablePolyethylene

MACHINE DIMENSIONS: Length: 3200 mmWidth: 890 mmHeight: 1800 mm

MACHINE WEIGHT: 500 kg

OPTIONS Printing unit for expiry date Photo electric cell for print register Casters under the machine Gear shift for short/long pitch Double reel holder Polythene version Infeed extension Zig-zag knives Euroslot punch No product no bag Automatic feeding Many other solutions can be proposed

ELECT. FEATURES AND CONT. SYSTEM Motion control with PLC Interface through 3,7” touch screen Working programs memorization Machine diagnostic Temperature control through touch screen Power 3 KW

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LABELX® WORLD: INNOVATION IN AUTOMATIC LABELLING

ABELX® WORLD is the result of several years of work dedicated to an idea developed by a team with imagination, expertise and pragmatism who

wanted to bring something really innovative to the automatic labeling market. The product series LABELX® is represented by reno-

vated solutions for the automatic labeling which the LBX MODULAR DS system epitomizes at best as it is realized for applications in the cosmetics, chemical, and pharmaceutical sectors with ergonomic, reliable and user-friendly solutions. All of the systems of the Modular series are characte-rized by balcony-like structures that grant the utmost accessibility for cleaning the floor underneath the

machine, by the control panel equipped with a Touch Screen interface and housed in a han-ging position. For the pharmaceutical industry, a typical end-of-packaging line is represented where a stamping system mod. LBX MODULAR

TS-PHARMA is ideal. Such a system has been realized in compliance

with the pharmaceutical industry needs. A print & apply system of the new PandA ®4 also completes the equipment. PandA® represents the new generation of print & apply systems, origina-ting from the experience gained in over 20 years

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of activity. It can also be combi-ned with a com-plete series of applicator modules fit for the most di-verse labeling and identifi-cation requirements. The elec-tronic control of the new PandA® series has a PLC with a Touch Screen operator interface. X-STICKER® is the latest, introduced during Ipack-ima 2012 that revolutionized the manufactu-ring concepts of automatic labelers. X-STICKER® combines real low-cost technology with an attractive design and technical solutions able to meet with the request for low-speed label application solutions. For high-speed applications, the new models LA-BELX® RM e LABELX® PE4 really outstand. The first model is equipped with double motorization

to control applications up to 80 m/min at a rate of more than 900 labels per minute. The second model is provided with an industrial print engine that can personalize labels in line while adju-sting to the most extreme of packaging speeds.

20092 Cinisello Balsamo (MI) - ITALYTel. +39 02 6125495 - Fax: +39 02 6600919 - www.labelpack.it - e-mail: [email protected]

™

THE DIFFERENCE

the detail

Labellers

Print & Apply

Labelling systems

IS IN

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cma – a company of the Coesia Group – sup-plies complete lines that are able to cover the entire packaging and bottling process, produc-

ing the automatic primary and secondary packag-ing machines directly in-house, for the food, home & personal care, chemical and tea industries. In 2012, Acma was integrated, from a commercial point of view, by Volpak, another company of the Coesia Group and leading manufacturer and sup-plier of flexible package (pouch) forming and filling machines. Acma and Volpak still maintain their own brand iden-tity, but they work synergistically on the marketplace as one joint enterprise that is able to develop com-plete line projects, including the design of innovative packaging solutions. The product range offered by Acma-Volpak covers five different centres of competence, in relation to the individual merchandise sectors, such as FB Food & Beverage, PC / Personal Care, HC / Home Care, C / Chemical and P / Pharma. Acma will present at PMMI - Chicago - the latest version of its SP1 horizontal flowpack machine for single products or multipacks that works at medium

and high speeds, for heat or cold sealable materials. SP1 is designed for the bakery, confectionery and chocolate industries and is offered with modular-row distribution systems and infeeds with special belts for the different types of product to be wrapped.

The new SP flowpack series can be equipped with a recently developed system called “Acma Energy Management”: the aim of this system is to offer a re-

ACMA: INTEGRATED FLOW WRAPPING SYSTEM AT PMMI - CHICAGO

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PC PERSONALCARE

C CHEMICAL

P PHARMA

HC HOME CARE

FB FOOD BEVERAGE

PMMI CHICAGO 201228-31 October - Chicago Illinois - USASOUTH HALL - BOOTH 1201 A Company of

Integrated Flow Wrapping Systems

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markably energy-efficient machine that guarantees tangible improvements in the use of the end custom-er’s power utilities, thus optimising consumptions, reducing energy wastes, cutting costs, maximising line performance and improving automation without compromising the overall efficiency: in other words a “responsible” use of the production line. Acma’s flowpack range is completed by models SP0

and SP2; the latter features a pneumatic film tensioning system that offers high per-formances compared with the conventional roller tensioners; it is also particularly suit-able for fine and deli-cate films.

We look forward to seeing you in Chicago, c/o Coesia’s stand in the South Hall, Booth no. 1201, from 28th to 31st October.

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hermo Fisher Scientific Inc., the world leader in serving science, today launched a new rapid availability checkweigher program in North

America and Europe under its Yes! banner. Earlier in the year, the company unveiled a similar program for its Thermo Scientific APEX metal detectors.Thermo Fisher developed the rapid delivery program to address a variety of time-critical issues ranging from crisis response for recalls to production disrup-tions due to equipment failure. Manufacturers can order checkweighers from either the Thermo Scientific VersaWeigh or Versa GP line, depending on where their production facility is lo-cated. The VersaWeigh and Versa GP checkweighers lines,

which feature a large variety of models, sizes and options, are known worldwide for their proprietary touch screen controls, ease-of-use and reliability. Until now, food processors facing immediate pro-duction issues have been forced to either find a used checkweigher or borrow one from a different manufacturing line or facility. The rapid availability program lets food processing facilities take delivery of a configured checkweigher in approximately four weeks instead of the eight to twelve weeks common industry-wide.“Food processors do not have the luxury of waiting more than a month to receive equipment to address their checkweighing issue. When a problem presents itself, it is critical that a solution be found immediately. This is why we have expanded the YES! program to include checkweighers,” explained Volkert Jan

Hage, product manager, check-weighers, Thermo Fisher.In addition to addressing crisis is-sues, the YES! rapid availability program helps minimize the im-pact of production line shutdowns or startup delays due to check-

weigher supply issues. The VersaWeigh is available in 12 differ-ent configurations and belt widths ranging from 100mm to 400mm. The Versa GP is available in four configurations (including a pharmaceutical model) in belt widths up to 200mm.

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THERMO FISHER SCIENTIFIC INTRODUCES CHECKWEIGHER RAPID AVAILABILITY PROGRAM

Food Processors Can Now Take Delivery in About Four Weeks


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ECHNO D, designs and produces directly eve-ry product that sells, and it’s independent of any commercial group.

This skill allows to create customized machines and plants, that every day show a great reliability and maintenance savings from our many satisfied cu-stomers. TECHNO D high quality construction is certified with 24 month manufacturer’s guarantee, which covers all components.

TECHNO D has 2 distinct departments: STANDARD production , where delivery speed

is guaranteed CUSTOM production, where we project ma-

chines and systems meet your ideas. Today the company can boasts a great experience on food packaging, weighing and processing. TECHNO D designs and builds individual machines and com-plete systems for all FOOD industries.

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Machines and complete systems for the food industry

Semiautomatic weigher

for pastaMAP

packaging plant

Multihead weigher for fresh and stuffed pasta

Trays MAP packaging

PACKAGING MACHINES FOR DRY, FRESH AND FROZEN PASTA

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Semiautomatic weighing plant for bakery

PACKAGING MACHINES FOR BAKERY

Packaging machine for bakery

Packaging machine for taralli

Inclined plant with multihead weigher

PACKAGING MACHINES FOR CONFECTIONERY

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KOMPAKT SMALL integrated solution is the right so-lution for small and medium companies who wants a complete and compact packaging line (thanks to M1 or S1 weigher that is directly mounted on the vertical form fill seal packaging machine) or simply for anyone who is new to the automatic packaging and weighing’s world. The plant enclosed all the available features and op-tions mounted on the big packaging lines and also incorporates high quality standards that guarantee perfect packs, weighing precision, low maintenance and easy management of the line.The use of CEE components and equipments are a guarantee and a TECHNO D prerogative for a bet-ter quality product.

The plant is available in vertical or inclined 40° ver-sions, made in painted or stainless steel.

promote your productdisplay its features

demonstrate its benefits

YOU DESIGNED THE MACHINE.

We show it in 3D.

www.editricezeus.comMagazines and more

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FILLING MACHINESThe MPF volumetric fillers deposit par-ticulate products such as: cooked pasta (short & long goods: spaghetti, linguini, macaroni, couscous, etc.), cooked/IQF rice, various fruits and vegetables, re-frigerated salads, surimi, etc. into many types of containers (trays, plates, cups, bowls, cans, bags, jars, etc.) at speeds from 10 to 120 containers per minute. It is well suited to run in the environment found in plants producing frozen dinners and entrees as well as fresh products. The filling systems have been developed with the food processors in mind. The compact design re-sponds to the needs of food processors with limited space on their production lines. The systems can be quickly cleaned in minutes, ready to fill a different product with no or few change parts. The incorpora-tion of new technology into the MPF fillers allows for

faster changeover, tighter accura-cies, and increased cleanliness of fill, resulting in less down time. The systems can be installed ei-ther over an horizontal or vertical bagging machine such as vertical form-seal machines; horizontal in line or rotary pouch machines utilizing pre-formed pouches; as well as numerous horizontal pouch thermo-form systems where multiple pockets (pouches) come up each cycles.The Multi-Fill filling systems are the

most versatile and flexible systems on the market both for products handled and for various pouch equipment manufacturers. The systems can be installed either over an hori-zontal or vertical bagging machine such as verti-cal form-seal machines; horizontal in line or rotary pouch machines utilizing pre-formed pouches; as well as numerous horizontal pouch thermo-form systems where multiple pockets (pouches) come up each cycles.Also on display will be our NEW Precision Volume Adjustment Op-tion for the MPF fillers. This enhancement allows 20 times more resolution thus increasing accuracy by fine tuning the adjustment of the fill volume. Conver-sions fit all existing Multi-Fill MPFS knife assemblies, and can be done easily in the field. The machines

VOLUMETRIC FILLING SYSTEMS FOR READY MEALS

MPFMP-060 ModelSemi-Automatic Filling Machine

MPFSC-120-01 Model Filling machine

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Makes Light Workof Hard-to-fillProducts

®

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MS

www.multi-fill.com / [email protected] B, 4343 West 7800 SouthWest Jordan, Utah 84088 USAPhone 801.280.1570 / Fax 801.280.4341See us at Pack Expo, Chicago, IL (USA)Oct. 28-31, 2012, Booth E-7903

EMBALLAGE, Paris (France)Nov. 19-22, 2012, Stand 5a D128

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have been redesigned to better respond to evolving customers and industry standards to improve sani-tation, cleaning, safety, maintenance, and opera-tional efficiency.

DISTRIBUTION SYSTEMSMulti-Fill has recently developed and installed in the UK, France, Ireland, Spain and the USA sev-eral models, MPFSC-120-01, with 2 and 4-position as well as a10-position distribution systems to fill noodles, fried rice, surimi and many other products into containers in various multiple lanes conveyor systems.

They efficiently distribute the products into the con-tainers at up to 13 to 15 cycles per minutes. From one discharge point, the doses are distributed into 2, 4, 6, 8 or 10 pouches depending on the pat-tern selected. This principle can also be applied to the in-feed supply of a series of vertical pouch ma-chines. The distribution systems can be used with our MPF-

SC fillers or as a stand alone unit in combination with a scal-ing/weighing or counting ma-chine as an example.

BULK RICE FEEDING SYSTEMThe bulk product feeding system is designed to pro-vide a method for controlled dispensing of a prod-uct in bulk, such as a 200 liter bucket, into a fill-ing machine or conveyor. It is flexible and can run products from cooked rice, couscous, cooked pasta (short goods) at an output of zero to 3,600 pounds per hour, depending upon the nature of the product.The bulk feeder can be fed with a post dumper, con-veyor, or chute from a second floor or high platform supplied by the customer.Coordinated with the filling machine, the bulk feed-er system deposits the right amount of product onto the belt. It speeds up and slows down as the filler and whole line increase or decrease in speed, maximizing the amount of product deposited onto the belt. A prod-uct level sensor can be positioned in the filler hop-per to detect the level of product .

Benefits of adding a bulk feeder include: No screws to damage the product Reduction in problems such as tunneling and dam-

age to the product common with augers or convey-ors and other bulk product transport devices

First in, first out product flow through the feeder Easy-to-clean design with lift out parts, lift off drip

pans, swing away safety covers, and major compo-nents remain attached in cleaning position (no tools required)

Quick release components and guards for easy access.

MPFSC-120-01 with Bulk feeder for cooked rice

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s a specialist with personal approach, we can boast of many innovations in our product groups which have arisen from requirements of our cus-

tomers as well as in-house invention, development and improvements. Food industryOne of the industrial branches that we provide with our products is the food industry. We react to the needs of this industry by taking special measures as continual improvement of the level of cleanliness and hygiene in the production shops, increase of qualifica-tion and training of employees, new certifications, but also thorough continuous inspection of all production processes in terms of maximum prevention of contami-nation of our products. No less important activity is the careful and consistent selection of suppliers of input materials for our production. In order to maintain cleanliness of production shops, we work in conformity with standards that are known in the world as the 5S system. As to the minimiza-tion of the risk of product contamination, we follow internal methodical instructions that are in conformity with HACCP standards, both in the field of personnel (hygienic clothing, catering, personal hygiene, train-ing of employees) and in the field of identification and control of the so-called critical points. The aspects of the internal arrangement of the plant have also been solved – as, for instance, a closed circuit of person-nel migration within the production plant, the so-called Hygienic Loop. Lanex Packaging is equipped with an accredited in-

house test shop where it is possible to perform all tests of mechanical properties of input materials. Audits of suppliers, performed regularly according to defined criteria, are a matter of course. All components of the bags are made of “virgin” polypropylene or polyeth-ylene.Our standard is a specific inspection of every single bag intended to be used with foodstuffs. This inspec-tion includes not only a thorough examination of the bag on an illuminated table but also an inspection with metal detector.

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LANEX PACKAGINGA reliable partner for the food industry

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Thanks to the measures already taken, Lanex Packag-ing holds a Certificate of Sanitary Safety for its prod-ucts which already includes requirements of the Com-mission Regulation (EU) No. 10/2011. In our effort to meet the requirements of the market as much as possible, we are continuously improving our work. One of the intensively pursued objectives taken for this year is the certification according to EN 15593 (Production of Packaging for F o o d -stuffs) the realization of which is ex-pected in the second half of 2012. Our efforts get back to us in form of successful audits by many cus-tomers who express their utmost satisfaction with the results of their audits. Lanex Packaging can be found in lists of approved suppliers of many leading food-processing companies. Quality assurance We realize that assurance of con-stant quality of production is a top priority matter, so we pay maximum attention to this question. In addition to the ISO 9001 certificate which we consider to be the lowest possible level for manufacturers of pack-agings not only for foodstuffs, Lanex Packaging has taken, by means of internal rules, additional measures leading to achievement of the best results in this field. In addition to the three-level inspection of quality of production, Lanex Packaging has applied the system of the so-called full traceability. It means that it is pos-sible to trace back to every single material that had been used for production of any particular bag by means of the SAP system. It is possible also to find all persons who had been involved in the production of

that bag. This way of individual responsibility for work is an important and effective tool in the quality assur-ance process. Manufacturing programmeLanex Packaging is able to meet the requirements even of the most demanding customers. In addition to standard bags made of polypropylene and LDPE lin-ers, we can offer also inner liners with barrier

properties. These are liners with EVOH, polyamide or aluminium layer which lends barrier proper-ties as moisture, oxygen and gas proofness to the bag. These mul-tifunctional barrier properties of the sheets are achieved by co-ex-trusion of combinations of special polymers used in the sheets. Thanks to them, the sheets are resistant, do not let oxygen, gas and moisture through, and have good mechani-cal properties: strength, flexibility, formability. The sheets are carefully selected, purchased, formed and designed for our products by us.

Bags with such sewn-in, inserted or glued-in liners are suitable for packaging of products with requirement for resistance to the environment, especially packag-ing of food additives and feed, or hygroscopic granu-lates and other chemical products. LANEX Packaging with its team is ready to supplement the range of flexible containers offered by it with ad-ditional products that will be manufactured in conform-ity with requirements that need specialized approach, invention and involvement and thanks to which the company remains an important player in the industry of technical textiles.

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LANEX Packaging s.r.o., Hlučínská 93, 747 23, Bolatice, Czech Republic, Phone: +420 553 751 111, Fax: +420 553 751 347, E-mail: [email protected]

www.lanex-packaging.cz

Leading European manufacturer of fl exible packagings designed for specifi cally ar-duous applications with 25 years of experience • Development, production and sale of four-point fl exible intermediate bulk containers, container liners, bags for liquids, sewing threads and woven webbings • Production of fl exible containers with LDPE liners and inner liners with barrier properties – with EVOH, polyamide or aluminium layer • Geographical position in the heart of Europe contributes to prompt deliveries just in time • Food approval production according to ISO 9001 and in conformity with HACCP standards • Personal approach and high quality.

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CM Engineering, placed in Italy in Bardello (Varese), produces high quality synchronous permanent magnet motors and generators in

the following merchandise categories:

1) Compact brushless servomotors2) Hollow shaft servomotors3) Direct drive servomotors4) Torque servomotors5) Axial shifting shaft servomotors6) Synchronous permanent magnet roller servomotors7) Generators for wind turbines8) Permanent magnet synchronous motors and genera-tors for naval applications9) Motors and generators for automotive

Characteristics:In addition to standard production ACM Engineering is able to produce customized product on customer demand, in limited edition also. The Company is ISO 9001-2000 and UL certified. ACM products could be used in the following fields:

Industrial automation Machines tools Robotic and servocontrols Textile machines Wood manufacturing machines Sewing machines Packaging machines Machines for glass processing Printing machines

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ACM ENGINEERING: ELECTRIC MOTORS AND GENERATORS

HIGH QUALITY

Direct drive torque motor

Hollow shaft motor

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Flexographic machines Roller brushless servomotors for conveyor belts Machines for gold processing Machines for food industry and farming Machines for plastic processing Machines for marble processing

Serigraphic machines Machines for sheet metal processing Generators for wind farms Motors for automotive applications Motors for naval applicationsd.

ACM ENGINEERING SPA 21020 BARDELLO (VA) - Via Don A. Camera, 25 - ITALY - Phone +39.0332.731088/731064 - Fax +39.0332.730380

Website: http://www.acmengineering.it - Email: [email protected]

BRUSHLESS SERVOMOTORS

DIRECT DRIVE

TORQUE MOTOR HOLLOW SHAFT MOTOR

TORQUE SERVOMOTORS

COMPACT BRUSHLESS

SERVOMOTORS

CERTIFICAZIONI

Produces high quality synchronous permanent magnet motors and generators in the following merchandise categories: Compact brushless servomotors, Hollow shaft servomotors, Direct drive servomotors, Torque servomotors, Axial shifting shaft servomotors, Synchronous permanent magnet roller servomotors,Generators for wind turbines, Permanent magnet synchronous motors and generators for naval applications, Motors and generators for automotive

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Brushless servomotor

Torque servomotor

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ecla Schizzarotto President and CEO of Schib Packaging says: “Welcome to the world of Schib!

I would like to help you appreciate all its nuances. I would like to help you perceive the spirit, the com-mitment, and the enthusiasm behind our work. I would like to be able to accompany you through the pages of this magazine and pique your curiosity.

I have chosen to do so with few words and many images. Words are not necessary: we must leave room for sensations, for emotions. When you finish reading this, I would be happy if you said: “It wasn’t what I expected”.”

FOCUS ON: ELECTRONIC BUISCUIT FEEDERElectronic biscuit feeder designed to receive the incoming products and transfer the piles of biscuits into the in-feed conveyor of the wrapping machine. Speeds up to 400 packs per minute.

FOCUS ON: CHOCOLATE BARSModules with vision system for rows of chocolate bars.

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SCHIB PACKAGING – NEW SOLUTIONS FOR BISCUITS AND CHOCOLATE WRAPPING

SCHIB PACKAGING S.P.A. produces horizontal flow-packing machines as well as automatic feed-ers and automated wrapping systems. They offer in-novative and reliable solutions tailored to customer’s actual needs.

They have developed applications for the food and confectionery industry, focusing on candy, lollipop, chocolate, biscuits, snacks, bread and bakery products, through to other food industries such as meat, fish, sausages and cold cuts, cheese and produce. Their range includes Modified Atmo-sphere Packaging machines.

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he market leader of deep-frozen foods reinforces its production security by incorporating all-in-one solu-tions consisting of metal detectors and checkweighers

of the OCS Checkweighers company. CONGALSA´S clients in the field of distribution guarantee top product quality and therefore offer full protection of the brand im-age. The benefit is obvious: 100% statistical production control and the rejection of defective products guarantee

maximum reliabil-ity. As a result, with OCS equipment, CONGALSA ob-tains maximum throughput rates. OCS checkweigh-ers reliably work in

environments with low temperature and a high degree of humidity. CONGALSA started at the beginning of the Nineties and is a specialist in the development of pre-cooked products based on fish. Since then, CON-GALSA’s has become an excellent manufacturer thanks to the policy of constant investment and continuous prod-uct improvement. A very capable team of experts with their large know-how together with a good infrastructure and advanced machinery (like the checkweighers of the OCS company) made CONGALSA a pioneer amongst the Spanish companies in this sector. Permanent innova-tion and commitment for quality and best service con-tributed to their presence in the most discerning markets. Today, more than 60 active clients in more than 25 countries are part of their customer base. CONGALSA is manufacturer of pre-cooked products and also pro-

duces a wide range of deep-frozen paste, i.e. natural products based on fish and seafood. Product quality and the production itself is prime concern of CONGAL-SA. During the production, CONGALSA performs con-stant controls, i.e. with OCS checkweighers detecting contamination via metal detectors and X-ray systems. All processes are audited and CONGALSA is ISO 9000, BRC, ISO 14000 and EMAS certified. Just recently, CONGALSA has incorporated two new OCS check-weighers, the HC-MDi, which both combine product weighing and metal detection. Due to their logical sys-tem menus which can be operated from the control unit, these checkweighers are very easy to handle while pro-duction, reporting and statistics are covered in one step. The checkweighers dispose of two independently work-ing rejection systems; one is responsible for the weight, the other for metal detection. The weight control function of the HC series is very exhaustive. The Weigh Cell is mounted on a massive block and the frame consists of a massive construction that guarantees the stability of the product and absorbs possible external vibrations. The whole unit is made of stainless steel. The patented conveyor belts also absorb possible external disturbances and the servomotors guarantee a silent, quick and secure transport. Thus, these checkweighers with sizes of 290 x 130 x 28mm, weight of 500g and a velocity of 90 products per minute have been rated with great satisfaction. The principal element

CONGALSA:MORE PRODUCTION SAFETY WITH

METAL DETECTORS AND CHECKWEIGHERS

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of the machine, the Weigh Cell is based on EMFR technology (Electro Magnetic

Force Restoration) surpassing basic strain gauge from other fabricants by far. With this technology, CONGAL-SA can easily adjust the margin of discarded products by assuring the reliable rejection of incorrect products and thus obtaining stable product weights. The main function of the checkweighers in the production of wafers and deep-frozen paste can be resumed as fol-lows:100% of the production process can be controlled statistically; traceability of the weights; real-time informa-tion of adjustments in the production line.The whole merged information in the checkweighers of

the HC series can be extracted by a USB port, loaded/saved on a memory stick, pen drive, hard disc, etc. and then downloaded on a conventional computer for reading. When Mr Eric Larguet, Industrial Director of CONGALSA, decided for checkweighers on a high tech-nological level, he did not hesitate to contact OCS Checkweighers: “We based our decision on the veloc-ity, the precision, the stability of weighing, the low main-tenance costs, the documentation of the process and the technical service.” And these are exactly the keys to success! Furthermore, the involvement of the opera-tor in the new technology took place without difficulties: the graphic visualisation of the color touch screen helps the production staff to familiarise rapidly with this new technology.”

HC-MDi – combination of checkweigher and metal detector

Friedbert Klefenz, Chairman of the Managing Council of the Packaging Technology Division of Robert Bosch GmbH, is the new interpack President. He was unani-mously elected President at the first meeting of the in-terpack 2014 Advisory Council. The positions of Vice President are held by Christian Traumann, Managing Director of MULTIVAC Sepp Haggenmüller GmbH & Co. KG, and Bernhard Borgardt, Managing Director of Ostedruck Bernhard-J. Borgardt GmbH &Co. KG, Presi-dent of European Plastics Converters (EuPC) and board member of Industrievereinigung Kunstoffverpackungen e.V. (German Plastics Packaging Industry Association) and Gesamtverband Kunststoffverarbeitende Industrie e.V. (Federation of the German Plastics Processing In-dustry). The constitutive meeting of the Advisory Council of the world’s most important event for the packaging sector and the related process industries marks the start of the phase of preparing the specific themes of the fair and of its strategic orientation. “Interpack owes its pro-minent position not least to the excellent and constructi-ve cooperation with the Advisory Council. Thanks to its close contacts with the sector, the fair accurately targets

the needs of exhibitors and visitors alike,” says Werner Matthias Dornscheidt, President and CEO of Messe Düsseldorf. Two of the already approved themes of the programme accompanying interpack 2014 are the IN-NOVATIONPARC PACKAGING (IPP) on the subject of SAVE FOOD and the METAL PACKAGING PLAZA. At the IPP 2014, packaging designers and industry will come together to work on intelligent solutions to help reduce global food loss. After its premiere at interpack 2011, the METAL PACKAGING PLAZA will again be a point of convergence for the international metal packaging sector and the associated supply industry. The subject of SAVE FOOD was expressly welcomed by the members of the interpack Advisory Council. “In the coming years, the packaging sector will be strongly affected by growing internationalisation. This also im-plies an even closer meshing of machines and systems with packaging materials. SAVE FOOD is the chance to demonstrate the sustainability of packages – in terms of technology and materials – on the international level,” Klefenz underlined in his inaugural address as interpack President.

INTERPACK 2014 WITH A NEW TRADE FAIR PRESIDENT

WIPOTECK + INTERPACK FP 4-12.indd 3 14/06/12 16.00

Special

uf der FachPack in Nürnberg demonstriert GEA Food Solutions auf rund 110 m2 in Halle 8, Stand 8-335, investitionssichere Konzepte rund ums Be-

laden, Aufschneiden und Verpacken. Außerdem wird GEA Food Solutions als Teampartner der Robotik-Pack-Line im Rahmen einer Sonderschau in der Halle 3, Stand 3-233, zeigen, welche Rolle eine Tiefziehmaschine und ein Linienvereiniger bei der Synthese von Robotik und Automation im Produktionsprozess übernehmen können. Die Sonderschau auf der FachPack steht diesmal unter dem Motto, wie vielgestaltige Convenience-Produkte hygienisch einwandfrei hergestellt und marktgängig ver-packt werden können. Das gehört zu den schwierigsten Aufgaben, die in der Lebensmittelindustrie zurzeit zu be-wältigen sind. Die Teampartner der Robotik-Pack-Line haben eine vol-lautomatische Fertigungslinie konzipiert, bei der ver-schiedene Vereinzelungs-, Dosier-, Kontroll-, Abpack-, Versiegelungs- und Kennzeichnungssysteme mit Robotern Hand in Hand arbeiten. Bis hin zur fertig verpackten und für den Weitertransport gesi-cherten Palette wird alles autom-atisch erledigt.Der Teampartner GEA Food Solutions zeigt anhand eines Thermoformers Pow-erPakRT zusammen mit einem Linienvereiniger PowerGuide wie unter-schiedliche Anforderungen bei einem Linienvereini-

ger effizient umgesetzt werden können. Die Tiefzie-hmaschine ist für mittlere Produktionskapazitäten bis zu 150 Packungen in der Minute ausgelegt. Sie punktet durch eine hohe Maschinenverfügbarkeit, Flexibilität und Bedienerfreundlichkeit. Darüber hinaus erfüllt sie höchste Hygieneanforderungen. Die Maschineneffizienz kann sicht- und messbar gemacht werden. Dadurch lassen sich hohe Kosteneinsparungen im sechsstelligen Bereich pro Jahr realisieren. Der modular aufgebaute Linienver-einiger zeigt als sogenanntes ‘End-of-line’-Aggregat die Linienkompetenz des Hauses. Er wird für den wirtschaftli-chen und schnellen Abtransport der Packungen von einer Tiefziehmaschine wie der CFS PowerPak eingesetzt und kann damit an Stelle des klassischen Abtransportbandes eingesetzt werden. Mit dem vollautomatischen Linienver-einiger werden Maßstäbe in Sachen Leistung, Kostenef-fizienz und hygienischem Design gesetzt.

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WIRTSCHAFTLICHE VERPACKUNGSKONZEPTE

Wirtschaftliche Verpackungskonzepte von GEA Food Solutions: Thermoformer PowerPak RT mit Linienvereiniger PowerGuide


GEA FP 4-12.indd 1 03/09/12 15.59


vegetablemeatPreserving industry

nyone who mentions Genting Highlands in Ma-laysia, immediately thinks of the well-known Ca-sino, the only place in the country where gam-

bling is allowed. However, Genting Highlands has more to offer: at an altitude of 4,000 feet and scarcely 400 km from the equator, pioneering spirit, ingenuity, but above all perseverance have achieved something special. Since 1994, the com-pany Genting Garden, under the inspiring lead-ership Julian Roe, who was born in England, has cultivated various varieties of lettuce here under exceptional cir-cumstances. Indeed, greenhouse hydropon-ics under tropical condi-tions is not exactly com-monplace.In parallel with the culti-vation of lettuce, Gent-ing Garden also paid much attention to pro-cessing it. The lettuces grown here are high-quality, but they are more delicate than elsewhere in the world. Both washing and drying this tender lettuce, therefore, has to be done with the highest possible care. Consequently, mechanical drying by centrifuge is not the obvious option.

Low moisture content and little damageDuring a visit to a lettuce processor in his native coun-try, Julian Roe saw a Sormac air drying tunnel. Instantly, he was convinced that this was the ultimate solution to his problem. Drying using dry air at a low temperature, also with respect to thin kinds of leaf, achieves lower moisture percentages than can be achieved through mechanical drying. Damage caused by mechanical

drying is prevented leaving a fresh looking leaf, and not a withered one as hap-pens when heat is used to dry. Julian Roe: “Genting Garden supplies lettuce that is served in the first class of prominent Asian airline companies. As far as quality is concerned, no compromise is accept-able!”However, there were also complications. Air drying tunnels are big and the special transport route to the highlands of Malaysia

set limits to the width of the tunnel. For this reason, Sormac was asked to restrict the width of the tunnel to maximum 2.40 m. This was no easy task for the Sormac engineers, but they succeeded in building a compact and yet well-accessible tunnel within the re-quired width. The upper and lower parts could also be separated enabling transport in 40ft containers.

COMPACT LETTUCE DRYING TUNNEL DELIVERED TO MALAYSIA, HIGH-LEVEL LETTUCE CULTIVATIONSormac has become one of the leading suppliers for leafy

vegetable processing equipment in the world. One of the major disciplines of leafy vegetable processing

is the drying of the leaves

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SORMAC FP 3-12.indd 1 07/09/12 17.26



PracticeIn September 2011, the 1,000 kg/h capacity tunnel, together with a new Pulstar 100 washer and a number of belts, was in-stalled by a Sormac technician. The required cooling equipment was supplied by a local firm. After some modifications to the operating software, the line was put into operation. From the start, the expectations with regard to a low moisture content were fulfilled. Also with light va-rieties of lettuce such as romaine and rocket, mois-ture values under 1% were measured. But certainly equally important: the lettuce looks wonderfully fresh and attractive. “This result is the basis for us to further expand our marketing policy, namely supplying a premium-quality product to our demanding customers. The initial reactions from the market were enthusias-tic, confirming that this risky step has been the right decision. You can only win over a developing, fresh

convenience market with the best quality and we will continue this way.” With these convincing words, Ju-lian Roe said goodbye to Sormac Area Sales Man-ager Roy Lemmen at Kuala Lumpur airport.

How does an air drying tunnel work?The product is first de-watered on a de-watering belt. Then it passes through the drying tunnel in an up-wards directed air stream, floating between two mesh

belts. Moisture is extracted from this current of air in a cooler. In a second heat exchanger, the air is heated slightly enabling it to ab-sorb water from the lettuce when it passes. Due to the evaporation of the moisture on the surface of the leaf, the lettuce hardly heats up. During the last part of the process, the lettuce is cooled once again, leaving the tunnel at a temperature of approximately 3°C. An external heat pump cools and heats the air.

SORMAC FP 3-12.indd 1 20/04/12 11.35



hanks to forty years of experience, F.B.L. is now a leading company in the glass and metal packaging industry (jars, bottles and tins) for food products such

as jam, honey, tomatoes and tomato products (sauces, pureed tomatoes, tomato paste, ketchup), foods preser-ved in oil, pickles, fruit juices, mayonnaise, etc…F.B.L. is specialized in the manufacture of the following machine:

Automatic depalletizer totally build-up in stainless ste-el AISI 304, for empty containers as metal cans, glass jars and glass bottles.

Blower machine (universal or twist model) totally bu-ild-up in stainless steel AISI 304, suitable to clean by air or water or steam injection, the inside part of empty containers as metal cans, glass jars and glass bottles.

Linear vibrating filler machine totally build-up in stainless steel AISI 304, suitable to fill glass jars and metal cans with food products as olives, small onions, cucumbers, artichokes, capers, mushrooms, cherries, mixed vegetables, fruit salad, etc…

Rotative vacuum filler totally build-up in stainless steel AISI 304 and AISI 316 in the parts in contact with food product, suitable to fill under vacuum preserving liquid as olive oil, sunflower seed-oil, saltwater, vinegar, syrup, etc…

Rotative piston filler totally build-up in stainless steel AISI 304 and AISI 316 in the parts in contact with food product, suitable to fill thick or semi-thick food products as jam, tomato paste, honey, sauces, cream, ketchup, mustard, mayonnaise, etc…

Linear capping machine totally build-up in stainless steel AISI 304, suitable to close under vacuum by ste-am injection, glass jars/bottles provided by twist-off metal caps of different size.

Tunnel pasteurizer-cooler totally build-up in stainless steel AISI 304, suitable for the thermic treatment of metal cans, glass jars, glass bottles filled by fruit juice, beer, jam, tomato paste, vegetables sauces, pickles, etc…Vacuum detector suitable to check if glass jars/bottles provided by twist-off metal caps with “safety button” are well closed with vacuum.

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PROFESSIONALISM, QUALITY AND CONSISTENT HARD WORK HAVE EARNED THE F.B.L.

TRADEMARK WORLDWIDE RECOGNITION AND ADMIRATION

FBL FP 3-12.indd 1 10/09/12 09.37



bo Magyar has extended her range of products with a new metering system.

The new generation is called V 80 SPEED and was already introduced successfully at the market. The measuring equipment has a licensing up to 1.333 l / Min [80 m ³ / H] for steady pumping capacity and an upraised priming. Numerous custo-mers could make a picture to themselves from the speed increase and the time profit resulting from it. Milk collec-ting trucks with the V80 SPEED measuring equipment are since now more than ¾ years successfully in service in Germany and abroad. For priming, the measuring system is equipped with an air-ejector placed at the hi-ghest point of the arrangement, so that a foam separa-tor can be cancelled. Through this technology payload

is positively increased and useful for fuel saving and therefore contributes to the protection of the environ-ment . The continuous variable steering by mean of a Siemens S7 processor with own developed program offers numerous costumers tailored extensions such as data acquisition and transfer, automatic sampling system of different kinds... Driving of the equipment is perfor-med either by means of a joystick type touch screen or pushbutton panel. Sampling bins in different dimen-sions, heated and/or cooled are also parts of the wide range of our complementary products. Beside the new V80 SPEED metering system, further more reliable equi-

pment’s are offered such as the V1000 S. system equipped with a vacuum pump and Max. Ca-pacity of 1,000 l / min. , 60 m ³ / H. The continuous variable steering by mean of a Siemens S7 processor is also delivered on this system with all parameters re-gistered on a SD chip. The same complementary equipment as for the V80 Speed are also availa-ble for this system.

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THE NEW MILK COLLECTING EQUIPMENT FROM ABO MAGYAR, TYPE V80 SPEED

EC-Type examination certificate for the measuring system for milk.Certificate of conformity for the measu-ring system for milk



onfirming itself as a recognized leader in the planning and realization of installations for the production of “harissa” pepper sauce, the Pella-

cini Sergio & Figli has recently furnished a completely automatic plant for the workmanship of 9.000 kg/h of fresh pepper to a note Firm of the North Africa, specialized in such type of product, destined both to the individual consumption and to the industrial sale, as semiworked.

In the case in matter, in accord with the Client, has been studied a notable updating of the traditional technology of process, in degree to satisfy the norma-tive more advanced in subject, and particularly those sent forth by the American organism of control FDA, allowing the Client to commercialize the same product on all the most important international markets in such way.

Strongly of the experience acquired in over fifty years in this kind of workmanships, to the point to be become a point of sure reference, on the international market, for all the Producers of “harissa”, the Pellacini Sergio & Figli has so set up a new technol-ogy of process, whose salient points are constituted from:1. The pell-mell unloading of fresh pepper directly from trucks into waterless receiv-ing tanks, i.e. without hydraulic transport, equipped of transfer belt with relevant sys-tem of advancement;

2. A special section of separation of the stem and the inside core with the relative seeds, drawing so only the pulpy part of the pepper;3. The partial concentration of the puree, got by the refining machine with an automatic continuous evapo-rator, working to low temperature, in degree to exactly check the parameters of trial, avoiding excessive times of exposure to the heat, typical of the systems of tradi-tional cooking;4. The automatic mixing of the pepper concentrate with the typical (pasta of garlic, spice and salt in dust) ingredients, managed by programmer with PLC;5. The following de-aeration of the product, so got, and the consequent aseptic sterilization managed by PLC so to automatically regulate the temperature de-pending from the mutable value of product pH, with-out adding chemical correctives, maintaining so the product conforming to its natural formulation;

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A NEW GOAL IN THE WORKMANSHIP OF “HARISSA” PEPPER SAUCE PROCESSING

PELLACINI FP 1-11.indd 1 21-03-2011 11:13:58



6. The management of the aseptic cooling according to the different kind of final packaging;

The line so furnished, installed and commissioned near the Client, has furnished a product deprived of seeds with natural red colour, creamy and appetizing to the taste, maintaining intact its fragrance of tastes, appre-ciated a great by the Client.

From the initial pepper, of the characteristic red qual-ity, having lengthened dimension of around 13-15 cm. for 3 cm. of diameter, have been got 4.000 kg / h of sauce of “harissa”, ready to be sent to the filling lines.

All the parts of trial in contact with the product have been realised in stainless steel AISI 316.

Besides the characteristic packaging in metallic can of 1/6, ?, 4/4 and in aluminium tubes of 70 and 140 gr., destined to the domestic consumption, has been furnished the filling plant into aseptic bag by 200 kg.,

put in metallic drums, both for “harissa” sauce that the simple pepper concen-trate as semiworked product destined to industrial uses.

In both cases the parameters of the aseptic Sterilizer, relative particularly to the cooling of the product, are planned in operation according to the type of used packaging: with exit of the product to 90-92 °C for tubes and metallic cans and to 30 °C for aseptic bag/drum.

The line develops the cycle of process in automatic and in continuous, in which the various phases are constantly checked: this allows to clear-ly get a spicy sauce with a degree of optimal and constant concentration and with superior qualitative standard to those gotten in the past with the traditional technologies.

Nowadays these systems of traditional workmanship, developed in semi-automatic and put again to the indi-vidual ability of the employed operator, are still broad-ly diffused; in such operational contexts, it is sure that the risks of contamination, the summary preparation of the pepper, as the system of crushing constitutes some potential risks of lowering of the final quality of the product with consequent possible losses and remark-able economic damages.

The new realization of line, projected and manufac-tured by the Pellacini Sergio & Figli, establishes there-fore a new point of reference for this type of workman-ship, favouring the demands of modernity and quality needed from the International Market at today.

PELLACINI FP 1-11.indd 1 21-03-2011 11:14:01



ellacini Sergio & Figli S.a.s. is a manufacturing Company of machinery and process lines for fruit, vegetable and tomato well known world-wide for

the quality and reliability of its products. The Company is organized to develop three basic activity: the pro-duction of process machinery, plant engineering and technological support.The proposed programme is able to meet all production

needs by offering the most appropriate technological solutions for the specific exigencies of the Market in which the Customers has to compete.For the 2011 Edition of Cibus Tec, the Company will present a preview of some innovations in the field of centrifugal separation and aseptic filling.In the first case we speak about a rotanting sieve Centri-fugal Separator/Extractor, specific for high density pro-ducts such as garlic, artichokes, potatoes, vegetables, berries and the similar products; such products, up to now difficult to refine with centrifugal separators, will be now processed at low cost and in condition of high efficiency by reducing significantly the waste rate.In the field of the centrifugal separator will be also exhi-

bit the new Centrifugal Extractor “MELTEMI” for cold processing of products with red skin and with high tendency to oxidation. This machine is the result of the technological process developed from Pellacini Sergio & Figli S.a.s. allowing the cold-extraction of the juice without use of expensive inert gases, thus reducing the technological costs distinguishing the systems alrea-dy present on the Market.Finally, on the side of aseptic filling, will be presented the new integrated aseptic system for half-thick and den-se products with capacity of up to 6000 kg/h inclu-ding two absolute innovations:An universal Filling Head that can use almost all aseptic caps present on the Market.The possibility to configure two of said Filling Heads on aseptic mono-bloc to fill at the same time either 1.000 litre bag or 220 litre bag thus solving the age-old pro-blem to obtain high capacity and production flexibility at low-cost.

P

FLEXIBILITY AND

INNOVATION



n the Anglo-American area, bacon varying in nature from country to country is part of the standard of the respective culinary culture. In Asia, it is even consi-

dered a delicacy. In Central Europe and in other parts of the world the product enjoys an increasing popula-rity. To enable the food processing industry to react to this increasing demand for sliced bacon appropriately, Weber developed Baconslicer 702.

Interested visitors were welcome to convince themselves of the outstanding performance of this system during the Anuga FoodTec held in April in Cologne.Baconslicer 702 is Weber’s response to the particular challenges related to the slicing of bacon. Its involute blade technology based system achieves a performan-ce of up to 1,500 cuts per minute in idle cut mode. The system permanently monitors the gap between blade and slicing bar and automatically adjusts it when neces-sary. This ensures that portions of maximum precision are produced with minimum give-away. The extension by additional modules such as the Visual

Balance further increases the yieldA particularity of the Baconslicer compared with other slicing systems is the fact that the machine can do com-pletely without product grippers. This allows for loading the slicer continuously and with only minimum spacing from the backside. Consequently, intervals in loading new products are all past history. The slicing throat width of up to 380 mm enables the processing also of broad products. The portioning unit of the system guarantees an absolute control over positioning and alignment of the sliced products. The slices can be arranged in most varied portion designs. As all Weber slicers, the 702 is controlled via an intuitively usable touchscreen.A maximum of food safety is realized by Weber by the ‘Weber Hygienic Design’. The housing of the slicer is designed in a way that impurity can be removed fast and conveniently and water can easily drain away. The loading conveyors can easily be removed for cle-aning without the use of tools. To achieve even higher performance and flexibility, Baconslicer 702 can be extended by a lar-ge number of mo-dules in the Weber product portfolio - ranging from the Weber Food Robot WFR to the Under-leaver. For more information about Weber, please visit our website www.weberweb.com

I

BACONSLICER 702: SPECIAL HIGH-TECH SOLUTION FOR SECURE AND PERFECT PORTIONING

OF BACON at the Anuga FoodTec 2012, Weber Maschinenbau presenteda pioneering involute blade technology system to meet the demand for sliced bacon increasing throughout the world

WEBER FP 3-12.indd 1 23/04/12 16.19



NDUSTRIE FRACCHIOLLA S.r.l., ISO 9001/2008 certified, is a leading company in Italy as well a well-established International reality, specialized

in design and manufacturing of process equipment for: CHEMICAL- PHARMACEUTICAL AND FOOD INDUSTRY:

Storage and Process Tanks: Beer fermenters, crystallizers, dissolution vessels, heated and refrigerated mixing tanks, for any capac-ity, for pasty, liquid, semi-.liquid, granulated products and powder products. For over 40 years, passion, in-ternationalism, research and sub-stance have been the pillars on which the company has built its success. Industrie Fracchiolla is masterly managed and can count on:

Manpower consisting of 100 employees;

20.000 m² industrial facility; Fleet of machines consisting of

40 vehicles and 4truck cranes; Comprehensive range of tech-

nologically advanced machines; The Company is run by the three Fracchiolla brothers and their

sons, who are strongly motivated to develop their family business. Prompt and timely response to all customers’ urgent requirements are the company’s top- priority matters, possible thanks to an efficient and qualified techni-cal assistance assuring maintenance also during holi-days. Latest processing techniques, care for details and product reliability are some of factors that made “ INDUSTRIE FRACCHIOLLA S.r.l.” worldwide famous and also a continuous increase of export.

I

PASSION, INTERNATIONALISM, RESEARCH AND SUBSTANCE

Fracchiolla FP 4-12.indd 1 31/08/12 11.34

Italstand: via Pizzo Camino, 47 - 24060 Chiuduno (BG) Tel. +39 035 4427228 Fax. +39 035 4427225Italstand 2 : zona industriale - Francavilla Fontana (Br) Tel. +39 0831 843640 Fax. +39 0831 84360

Italstand Dep.to commercial Espana : Elche (E) Tel. +34 677990308 [email protected] Italstand - Teko stand France : St - Denis La Plaine (F) T el. +0033 148224766 [email protected]


in shortin shortNews

lready making use of ma-chines from OYSTAR Gasti and OYSTAR

Hamba, the English food pro-ducer Premier Foods is now making use of another piece of equipment that handles everything up to final packa-ging, this time from OYSTAR A+F.Kirchlengern, Germany, July 9, 2012. Almost every family in Great Britain is familiar with custard produced by the Premier Foods brand “Ambrosia”. Founded in 1917, the company is one of the best known food producers in the UK and is famous for its desserts. Since its launch, “Ambrosia Puds” have been filled into cups and sealed by OYSTAR Group packaging machines at the company site in Lifton (Devon), England. As of now, Ambrosia Des-serts products will also be packed into trays and palle-tized by OYSTAR machines, prior to distribution to the supermarkets.The new, final packaging machinery from OYSTAR A+F takes the custard filled cups from an upstream OYSTAR Hamba filling and sealing machine and places them

into the combined lidding and packing machine. Snap-on lids are applied and the completed cups then placed into preformed plastic trays, known as “flimsies”. If a tray is not loaded completely, it is

automatically rejected and tran-sferred to a removal station. In

addition, the packaging system also allows for the handling of other types of

cups, for example cups without a snap-on lid into a variety of tray formats.

Quality Assured The flimsy trays can then be packed in either shrink wrap or flow wraps films. To ensure that the product can be subsequently tracked, the products are automatically la-belled and inspected for legibility. Before the trays are fed into the layer plate type palettizer, a final examination using an X-ray inspection device ensures the highest pos-sible product quality.In addition to the OYSTAR A+F and OYSTAR Hamba machines, Premier Foods also plans to make further use of an existing aseptic filling machine from OYSTAR Gasti, which is currently used for the production of the Ambro-sia Puds. Based on the positive experience Premier Fo-ods has enjoyed with all three OYSTAR suppliers, a new contract was awarded to OYSTAR A+F in April 2012, namely to develop and supply, as a turn-key solution, a complete final packaging line for new products to market in early 2013.

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THE COMPLETE PRODUCTION LINE: PREMIER FOODS CONFIRMS ITS CONFIDENCE IN OYSTAR – INCLUDING FINAL PACKAGING

OYSTAR FP 4-12.indd 1 31/07/12 13.54



ualifying features of VARVEL’s RN-RO-RV gear-boxes (shaft mount, horizontal and vertical bevel/helical) are:

six sizes, made of pres-sure cast aluminium and grey cast iron; two and three stage reduction ratios in 30 standard ra-tios; output torques from 180 up to 3200 Nm; case hardened gears, shaved or ground to the best surface finishing; modularity and fitting to any motor type with easy and simple operation. These the leading sales concept of VARVEL prod-ucts while on the technical side, the kit-concept

modules allows a variety of inputs to fit a common output module and to get the desired complete

unit in a few minutes. Recently launched and marketed in more than 65 countries, the Series RN-RO-RV outlines the strategic production of VARVEL, aiming for high-er torques and lower ef-ficiency losses through a continuous research and development commit-ment. The widely used worm boxes score a low efficiency even down

to 50% while bevel/helical drives are able to re-place them with a sensible saving with their 94%

efficiency. A further on topic advantage was in-troduced by VARVEL: the flexible coupling type “G” replaced the usual key/keyway fit on motor coupling avoiding fret-ting corrosion, misalign-ment, angular backlash and did not alter gear-box overall dimensions, increased torsional ri-gidity and operational lifetime.

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VARVEL, MULTIPURPOSE GEARBOXES modularity-inspired series RN-RO-RV

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LI Group is the world leader in vibration technology, with more than 250.000 indus-trial vibrators sold every year, that can be

used in numerous fields of application, e.g., vibrating equipment or flow aids systems.Thanks to its global presence with 7 manufacturing plants, 16 trading subsidiaries and 36 warehouses, OLI is able to meet the customers’ needs in terms of quality, availability and support, any time, any place.Since its foundation in 1961, OLI has been com-mitted to delivering market-oriented products. The food processing industry has become an im-portant business partner, and a good customer base is involved in research and development of continuous improved and specific solutions. As a result, valuable OLI products have found their application on conveying, feeding, screening and sorting equipment. In this sense, OLI is proud to pre-sent its new range of vibratory motors, specifi-cally designed for food processing applications.

Main features: CLEAN: Special corrosion resistant construction

ie OLI Gruppe ist globaler Marktführer im Be-reich der Vibrationstechnologie, mit jährlich über 250.000 verkauften Industrievibratoren,

die Ihre Anwendung in den verschiedensten Be-reichen finden, wie z.B. Vibration-

sausrüstung oder Material-flusskontrollsystemen.Dank einer weltweiten Präsenz mit 7 Produktion-sanlagen, 16 Filialen und 36 Lagern, kann OLI gän-

zlich auf die Bedürfnisse seiner Kunden bezüglich

Qualität, Verfügbarkeit und Service eingehen - egal wann, egal wo.Die Entwicklung marktorientierter Produkte hat seit Gründung des Unternehmens im Jahr 1961 ober-ste Priorität. So ist die Lebensmittelindustrie über die Jahre zu einem wichtigen Geschäftspartner herangewachsen, und OLI kann einen guten Kun-

denstamm aufweisen, der stets in die Forschung und Entwicklung besserer und spezieller Lösungen einbezogen wird. So wurden z.B. Anwendungen auf Förderungs-, Füt-terungs- und Sortieranlagen entwick-elt. In diesem Sinne ist die OLI stolz

darauf, eine neue, speziell für die Lebensmittelverar-beitung designte Baureihe präsentieren zu können.

Haupt- Eigenschaften: SAUBER: Korrosionsbeständige Konstruktion mit

O D

New range of vibratory motors for food processing

Neue Elektrische Außenvibratoren speziell für die Lebensmittelindustrie

follows to page 128*

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food_processing_en_de_tr.indd 1 7/27/2012 5:17:54 PM



with stainless steel mass covers; SAFE: ExII2D Atex certification for use in hazard-

ous locations; FLEXIBLE: Wide range of voltages available in

50Hz, 60Hz and single phase; PROTECTED: IP66 enclosure, tropicalized; RELIABLE: Class F insulation class;

The new range covers applications that are not perfectly suitable for the standard range, such as use in salty atmospheres, operation of aggressive detergents, or applications that require highest hy-giene standards.

Edelstahl-Deckeln; SICHER: ExII2D Atex Zertifizierung zur Anwend-

ung in explosionsgefährdeten Bereichen; FLEXIBEL: Vielzahl an Ausführungen in 50Hz,

60Hz und Einphasenstrom; GESCHÜTZT: IP66 Schutz, tropenfest; ZUVERLÄSSIG: Iso-Klasse F;

Die neue Baureihe ist speziell ausgerichtet auf An-wendungen, bei denen die Standardbaureihe nicht geeignet ist, wie z.B. Nutzung in salzhaltigem Kli-ma, Verwendung aggressiver Putzmittel oder mit Ein-haltungspflicht eines hohen Hygienestandards.

RPC Containers Blackburn and Halstead are supplying a bespoke jar and lid as a Christmas gift pack for Thorn-tons premium twist wrap brand ‘Moments’ - a selection of favourite flavours smothered in delicious milk chocolate, ideal for sharing but even better as a sneaky treat for yourself.There are six different varieties in this new pack format. Included are Soft Caramel, Creamy Fudge, Double Chocolate Croquant, Crun-chy Praline, Orange Crisp and Chocolate Truffle, so it’s tough to pick a favourite. The 600g PET jar, conceived by Thorntons in conjunction with RPC Design, echoes the look of a traditional cookie jar to create on-shelf diffe-rentiation and promote the sharing nature of the brand. At the same time the glass-like clarity of the PET enhances the appearance of the attractive multi-coloured wrapped chocolates, which reflects the quality of the Moments chocolates.The jar has been designed to rest at a 45° degree angle making the large opening more accessible. The black polypropylene cap from RPC Halstead features a co-

lourful label and there are also labels in two recessed panels at either side, supplied by Thornton Print and ap-plied on line by RPC Blackburn.A unique feature of the jar is that it is stackable in this angled position, enabling Thorntons to maximise in-store

display in retail outlets, with pallets of the pro-duct positioned near entrances. To enable

the jars to stack correctly, a recess in the base and a raised area on the top has been integrated into the design.“The twist wrap confectionery mar-ket is highly competitive, especially

at Christmas, so we wanted to create a pack format that was modern and fresh with

a nostalgic feel that would appeal to customers. It was also important that the pack format, conveyed the quali-ty image with which Thorntons and the Moments brand is so closely associated,” explains Hannah Legg, Brand and Customer Marketing Director at Thorntons.“The RPC solution delivers on all these points and we are sure it will make an important contribution to the conti-nued success of the Moments range.”

RPC SHARES A MOMENT WITH THORNTONS


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SIGEP21-25/01/2012RIMINISalone Internazionale gelateria, pasticceria e panificazione artigianaliInternational exhibition for the artisan production of ice-cream, pastry, confectionery and bakery

PROSWEET29/01-01/02/2012COLONIASalone internazionale della subforni-tura per l’industria dolciariaThe international supplier fair for the confectionery industry

IPACK-IMA 28/02-03/03/2012MILANOMostra Internazionale per l’industria del confezionamentoInternational Exhibition for the Packaging Industry

EUROPAIN03-07/03/2012PARIGISalone Internazionale sulla tecnologia per la panificazione e la pasticceriaInternational Show for the Bakery and Confectionery Industry

ANUGA FOODTEC 27-30/03/2012COLONIASalone Internazionale delle tecnologie alimentari e delle bevandeInternational Food and Beverage Technology Exhibition

BIAS8-11/05/2012MILANOConvegno Mostra Internazionale dell’Automazione, Strumentazione e Microelettronica Conference International Exhibition of Automation, Instrumentation and Microelectronics

HISPACK14-18/05/2012BARCELLONAManifestazione Internazionale su Macchine, Impianti e Tecnologia per il Packaging International Packaging Exhibition

BTA15-18/05/2012BARCELLONASalone per le tecnologie, i macchinari, le materie prime per l’industria alimen-tare, delle bevande e del packagingFair for Technologies and Machines for the Food, Beverage and Packaging Industry

SPS/IPC/DRIVES/ITALIA22-24/05/2012PARMASalone delle Tecnologie perl’Automazione IndustrialeTrade fair for manufacturers and suppli-ers in the industrial automation sector

EUROCARNE24-27/05/2012VERONAManifestazione Internazionale sulletecnologie per l’industria della carne International Trade Fair for the meatprocessing industry

IBA 16-21/09/2012MONACOSalone Internazionale per l’ind. della panificazione e della pasticceriaInternational Fair for the Bakery and Confectionery Industry

INTERMOPRO23-25/09/2012DÜSSELDORFFiere internazionali per i prodotti lattiero-caseari, alimenti surgelati, gelati, tecnologia, carne e salsicciaInternational Trade Fairs for Dairy Products, Frozen Food, Ice Cream, Technology, Meat and Sausage

FACHPACK 25-27/09/2012NORIMBERGASalone Internazionale su soluzioni e tecnologie per il confezionamento International Exhibition of technologies and solutions for the packaging

MACFRUT26-28/09/2012CESENAMostra Intenazionale di macchinari e impianti per l’industria ortofrutticolaInternational Exhibition of Machinery and equipment for the Fruit and Vegetable processing

IPA21-25/10/2012PARIGISalone internazionale dei processi alimentariInternational exhibition for food processing

china east europe

middle east • asia russiameeting • events • fairs congressi

• china • asia • middle east east europe

fierei•iexhibitions

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SAVE24-25/10/2012VERONAMostra Convegno delle Soluzioni e Applicazioni Verticali di Automazi-one, Strumentazione, SensoriInternational exhibition for food processing

BRAU BEVIALE13-15/11/2012NORIMBERGAFiera delle Materie Prime Tec-nologie, Logistica e Vendita per la produzione e commercializzazione di birra e bevande Fair of Raw Materials, Technolo-gies, Logistics and Marketing for production and sales of beer and soft drinks

EMBALLAGE19-22/11/2012PARIS NORD VILLEPINTESalone Internazionale dell’imballaggioExhibition for Packaging

VINITECH27-29/11/2012BORDEAUXFiera internazionale sulla filiera vitivinicola International exhibition for vine-growing and wine-producing sector

SIGEP21-25/01/2013RIMINISalone Internazionale gelateria, pasticceria e panificazione artigianaliInternational exhibition for the artisan production of ice-cream, pastry, confectionery and bakery

ENOMAQ 12-15/02/2013 ZARAGOZASalone Internazionale del Macchi-nario ed Attrezzature per Cantine e Imbottigliamento International Exhibition of Machinery and Equipment Winery and Bottling

INTERVITIS INTERFRUCTA 24-27/04/2013 STOCCARDAFiera internazionale delle tecnologie per vino, frutta e succhi di frutta Technology fair for wine, fruit and fruit juices

IFFA4-9/05/2013FRANCOFORTEManifestazione Internazionale sulletecnologie per l’industria della carne International Trade Fair for the meatprocessing industry

PULIRE 21-23/05/2013 VERONAMostra internazionale delle produzioni e delle tecnologie per le attività dell’igiene ambientale International exhibition of products and technologies for environmental hygiene

SIAB 25-29/05/2012VERONASalone Internazionale per l’ind. della panificazione e della pastic-ceria.International Fair for the Bakery and Confectionery Industry

PACKOLOGY11-14/06/2013RIMINISalone delle tecnologie per il packaging e il processingExhibition of Technology for Packaging and Processing

DRINKTEC INTERBRAU 16-21/09/2013MONACOSalone Internazionale della tecnolo-gia per l’industria delle bevande International Show for the Beverage Industry Technologies

ANUGA05-09/10/2013COLONIASalone Internazionale delle tecnologie alimentari e delle bevande International Exhibition of food and beverages

HOST 18-22/10/2013MILANOSalone tecnologico per la panificazione e la produzione di pasta e pizza Show for Bakery and Fresh Pasta and Pizza Industry

SIMEI12-16/11/2013MILANOFiera internazionale sulla filiera vitivinicola e sulle tecnologie per l’industria dell’imbottigliamentoInternational exhibition for vine-growing,wine-producing and bottling industry

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UPAKOVKAUPAK ITALIA24-27/01/2012MOSCASalone Internazionale delle macchine per imballaggioInternational Packaging Machinery Exhibition

SINO-PACK/CHINA DRINKTEC07-09/03/2012GUANGZHOUFiera internazionale per il confezionamento, l’imballaggio e le bevandeInternational fair for packaging, packing machines and beverage technology

INTERFOOD 03-05/04/2012S. PIETROBURGOSalone Internazionale di prodotti alimentari, di bevande e ingredientiInternational Exhibition for food beverages and ingredients

CHINAPLAS18-21/04/2012GUANGZHOUMostra internazionale sull’industria delle materie plasticheInternational Exhibition on plastic and rubber industries

BAKERY CHINA10-12/05/2012SHANGHAIFiera internazionale della panificazione e dell’industria dolciaria in CinaInternational Trade Fair for the Bakery and Confectionery Trades in China

MODERN BAKERY13-15/06/2012MOSCASalone internazionale delle attrez-zature per la panetteria e degli ingredienti alimentariInternational trade fair for bakery equipment and food ingredients

ROSUPAK18-22/06/2012MOSCASaloni internazionali per l’imballaggio alimentare ed industrialeInternational Food and Industry Packaging Exhibition

PROPACK China 18-20/07/2012SHANGAIMostra internazionale delle tecnolo-gie per l’industria alimentare e per il confezionamentoInternational exhibition for the food industry and for packaging technologies

BEVTEK & BREWTEK China 18-20/07/2012SHANGAISalone Internazionale della produzi-one di bevande e della tecnologia per l’imbottigliamentoInternational Exhibithion for the beverage production and bottling technology

INPRODMASH11-14/09/2012MOSCAFiera Internazionale sulle tecnologie per l’industria alimentareInternational Specialized Trade Fair of Equipment and Technologies for Food Processing Industry

WORLD FOOD MOSCOW17-20/09/2012MOSCASalone Internazionale dei prodotti alimentarie delle bevandeInternational Exhibition for Food and Drink products

AGROPRODMASH08-12/10/2012MOSCASalone Intern. dei macchinari e delle attrezzature per il settore agroindustrialeInternational Trade Exhibition of Machinery and Equipment for Agroindustrial industry

WORLD FOOD UKRAINE31/10-02/11/2012KIEVSalone Internazionale dei prodotti alimentarie delle bevandeInternational Exhibition for Food and Drink products

FOODSIB&SIB PACK06-09/11/2012NOVOSIBIRSKSalone Internazionale sulle tecnolo-gie per l’industria alimentare e del packagingInternational Food Industry Exhibition

UPAKOVKAUPAK ITALIA29/01/2013- 01/02/2013MOSCASalone Internazionale delle macchine per imballaggioInternational Packaging Machinery Exhibition

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AASTED10Bygmarken 9-17DK-3520 Farum - Denmark

ACMENGINEERINGSPA106-107Via Don A. Camera, 25 21020 Bardello - Varese - Italy

ACMA74/95Southlake Boulevard Richmond - USA

BAKEOFFITALIANASRL59Via Castelbolognesi, 644100 Ferrara - Italy

BERTUETTIS.P.A.40Via Industria, 22, 2424050 Torbole Casaglia Brescia - Italy

BEUMERGMBH&CO.KGICOVER-74/75Oelder Strasse 4059269 Beckum - Germany

BS22/25Via Minozzi, 3/A43100 Parma - Italy

BONGARD,S.A.S58/5932 route de Wolfisheim 67810 Holtzheim - France

CAVANNAS.P.A.86/88Via Matteotti, 10428077 - Prato Sesia - Novara - Italy

COSTACURTA11Via Grazioli 30 20161 Milano - Italy

DOMINIONIPUNTO&PASTASAS 15-19-26/27-39-51Via della Repubblica 8/A22075 Lurate Caccivio - Como - Italy

DÜBÖR20/21Grüner Sand, 7232107 Bad Salzuflen - Germany

DVSSYSTEMSOFTWARE76/77Freiligrathstrasse 6-6a58636 Iserlohn - Germany

ERREPAN16-18Via Terracini, 4 24047 Treviglio - Bergamo - Italy

EUROSICMAS.P.A.70-73Via Michelangelo Buonarrotti, 4/620090 Segrate - Milano - Italy

FBL114/115Via Rosa Augusto, 443038 Sala Baganza - Parma - Italy

FRACCHIOLLAIIICOVER,122Str. Prov. per Valenzano km 1,20070010 Adelfia - Bari - Italy

GAUDENZISRL67-68Via Marco Polo, 2935020 Albignasego - Padova - Italy

GEAFOODSOLUTIONS111P.O. Box 15760 AA Bakel - The Netherlands

GENERALSYSTEMPACKSRL90/91Via Lago di Albano, 8236015 Schio - Vicenza - Italy

HELPANFORNIITALIA46-49Via dell’Elettronica, 20 36016 Thiene - Vicenza - Italy

ITALPAN32/35Via Monte Pasubio 17036010 Zanè - Vicenza - Italy

ITALSTAND123Via Pizzo Camino, 47 24060 Chiuduno - Bergamo - Italy

LABELPACKSRL92/93Via Ciaikovsky, 29 20092 Cinisello Balsamo Milano - Italy

LANEXA.S.103/105Hlucínská 1/96747 23 Bolatice - Czech Republic

LINPACGROUP83/853180 Park SquareBirmingham Business ParkBirmingham B37 7YN - UK

LINXPRINTINGTECHNOLOGIESLTD100Burrel Road, St IvesCambridgeshire PE27 3LA - UK

LUCEOINSPECTIONWORLDWIDE80/82Zart des Perrières 35770 Vern sur Seiche - France

MAGYARSA11613, Avenue Albert 1er 21004 Dijon Cedex - France

MONDI102Via Balilla, 3224085 Romano di Lombardia Bergamo - Italy

MONDIALFORNI60Via Dell’Elettronica 137139 Verona - Italy

MONOEQUIPMENTQUEENSWAY50Swansea West Industrial Park, Swansea, SA5 4EB. - UK

MOUVEX64/66ZI la Plaine de Isles, 2 rue des CaillottesF-89000 Auxerre - France

MULTI-FILLINC. 1014343 West 7800 South Building B84084 West Jordan - Utah - USA

OLIGROUP126/128Via Canalazzo, 3541036 Medolla - Modena - Italy

OYSTARHOLDINGGMBH124Lorenzstrasse, 6 76297 Stutensee - Germany

PELLACINIOFF.MECC.SAS117/120Via Provinciale, 3843038 Sala Baganza - Parma - Italy

PIETROBERTOS.P.A.41Via V. Veneto, 43 36035 Marano Vicentino - Vicenza - Italy

REALFORNI28-31Via Casalveghe, 3437040 Gazzolo d’Arcole - Verona - Italy

RECORDSPA8/9Via Italia, 4623846 Garbagnate Monastero, Lecco - Italy

REVENT61/62PO Box 714SE 194 27 Upplands Väsby - Sweden

RONDOBURGDORFAG42/43Heimliswilstrasse, 423400 Burgdorf - Switzerland

SANDORÈSNCIICOVER,12/14Via M. Summano, 58

36010 Zanè Vicenza - ItalySCHIBPACKAGINGSRL108Via Sile, 22/28 ZI 36030 - Monte di Malo - Vicenza - Italy

SIGMA41/42Via Artigianato, 8525030 Torbole Casaglia - Brescia - Italy

SITEP6/7Viale Enzo Ferrari, 644019 Voghiera Ferrara - Italy

SORMAC112/113Huiskenstraat, 683848 Harderwijk - The Netherlands

TANISFOODTECB.V.44/45Zuiveringweg 268243 PZ Lelystad - The Netherlands

TECNOPACKSPA52/54Via Lago di Albano, 76 36015 Schio - Vicenza - Italy

THERMOFISHERSCIENTIFICINC.9681 Wyman StreetWaltham, MA 02454

TECHNODSNC97/99Via Marche, 19 27029 Vigevano - Pavia - Italy

TEKNOSTAMAPS.R.L.IVCOVER55/56Via Vittorio Veneto, 14136040 Grisignano di Zocco - Vicenza - Italy

TRAFILETURCONIS.R.L.63Via Pisqurei 6 22020 Parè - Como - Italy

WARVELSPA125Via 2 Agosto 1980 n. 9 40056 Crespellano - Bologna - Italy

WERNER&PFLEIDERER36/38von-Raumer-Str. 8-1891550 Dinkelsbühl - Germany

WEBER121Formeerstrasse 3D-35236 Breidenbach - Germany

WIPOTEC109-110Adam-Hoffmann-Strasse 2667657 Kaiserslautern - Germany

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CONTACTSTekno Stamap s.r.l. - Unipersonale

Via Vittorio Veneto,141 - 36040 Grisignano di Zocco (VI) - ItalyTel: +39 0444 41 47 35 - Fax: +39 0444 41 47 19 - E-mail: [email protected]

Innovation and Technology since 1982

CONTACTSTekno Stamap s.r.l. - Unipersonale

Via Vittorio Veneto,141 - 36040 Grisignano di Zocco (VI) - ItalyTel: +39 0444 41 47 35 - Fax: +39 0444 41 47 19 - E-mail: [email protected]: +39 0444 41 47 35 - Fax: +39 0444 41 47 19 - E-mail: [email protected]

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