15 Years Manufacturer Har C216AHL Special Chain for Bottled Water Steel Chains to Slovak Republic Manufacturer

www.fraingroup.com USED Shanklin T7XL Shrink Tunnels, Packaging Machinery. Shrink tunnel, single zone, has a 8″H x 22″W aperture x 42″L, with a 72″L x 14″W mesh belt conveyor. Also features variable temperature controls top air damper, venting chamber (28″L x 24″W x 14″) and mounted on casters. Equipped with fiberglass mesh belt.

For high volume production of prepared food and bakery products, Heat and
Control’s compact spiral oven saves valuable floor space and delivers uniform cooking.
“Spiral ovens are used for either long duration cooking or for very high volume
production”, says Doug Kozenski, sales manager for prepared foods systems at Heat and Control. Available with single or twin spiral conveyors, the oven can be designed with from 3 to 20 conveyor tiers per drum, and with up-drum and down-drum conveyor configurations. This allows a wide range of throughputs and provides maximumflexibility when incorporating the ovens into new or existing production lines, says Kozenski.
Steam, dry heat, or a combination of both are independently controlled to provide optimal cooking conditions for a range of products. High efficiency natural gas burners or thermal fluid deliver efficient heating.
“The primary difference between our spiral oven and competitive models is the way we move the air within the system”, explains Kozenski. “The Heat and Control Spiral Oven utilizes a single centerline mounted circulation fan for each drum. The fan draws air up the interior of the drum and then distributes the air evenly in a 360-degree pattern”.
“The air then moves across the heat source and then across the individual conveyor tiers. The velocity and volume of the air in relation to the design of the drum ensure equal and uniform heat across all tiers from all angles”, says Kozenski.
All Heat and Control Spiral Ovens are designed with an emphasis on sustainability, says Kozenski. They utilize insulated double wall construction which limits radiated heat loss to the cook room. This reduces overall BTU requirements and improves overall efficiencies. Heating and moisture control of the cooking atmosphere are fully modulating which allows the system to operate steadily without the large swings in output. In addition, all electric motors are high efficiency design. The smaller footprint of the Heat and Control spiral ovens requires less water during sanitation reducing
water consumption and sewage discharge. A clean-in-place system built into the conveyor support framework automatically cleans even hard-to-reach areas. PLC control provides repeatable cooking and menu control for fast changeovers with easily accessible process parameters for multiple products.

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