For the last half century, processing has been an integral part of the food industry. Simply put, food processing is the conversion of raw ingredients by physical or chemical means into food. The types of processing involved includes a variety of different activities. This includes boiling, broiling, grilling, frying, macerating, pickling, pasteurization, mincing, emulsification and more.
Nowadays, to cater the demands of the food industry, advanced food processing equipment is now in high demand and is available in a number of various forms. Some of the most frequently used types of processing equipment includes fryer systems, oven systems, branding systems, batter systems, breading systems, produce unloading systems, handling systems, peeling systems, washing systems, dewatering systems, corn systems, in-kitchen seasoning systems, inspection systems, energy saving systems, pollution control systems, booster heaters, combustion air preheat systems, pollution control heat exchange systems, stack heat recovery systems, burner mixture management systems, alternated fuel systems and water removal systems.
There is an extensive variety of devices, gages, technology and equipment used in the food processing industry. In several cases, this equipment must meet strict quality standards to confirm industrialists adhere to correct food handling processes. Usually, equipment used in food processing applications serves one of the following purposes: measurement, preparation, storage, packaging or cooking.
Measurement devices include scales and weighing systems, thermometers, pressure gages, timers and some other various accuracy control mechanisms. These instruments are generally used to survey and analyse the raw ingredients and the food processing machines themselves, to allow manufacturers to continue working on processing procedures without any inherent issues. Measurement devices can also be used as a monitoring tool for already existing systems and equipment, either to log certain analytical data or to quantify its performance and outlay. These devices are vital in the manufacturing of food because of the need to look out for the many factors that can destroy a whole bath of raw ingredients. Cooking times and temperatures and the quantity of ingredients all need to be analysed and controlled perfectly.
Preparation and cooking equipment includes conveyor structures, ovens, dispensing machines, mixing and cutting machines, and transport hoses, pipes and tubes. These pieces of equipment are all extremely unique, with most being custom designed for a specific role in a specific industry or factory space. Nevertheless, an expansive variety of standardised systems are assimilated in a final design, which ensures that manufacturers do not have to pay exorbitant costs for a customisation that would be all but unnecessary. Both preparation equipment and cooking equipment requires vigorous cleaning to ensure that industry standards are met in a prompt fashion.
Finally, storage equipment and packing equipment that is often used in the food industry ranges significantly from simple wrapping of products to advanced vacuum sealing and bottling. Freezers, coolers and refrigerators are used frequently to help maintain the quality of perhaps more delicate raw ingredients and temperature sensitive product. A wide variety of packing and sealing techniques are used by food manufacturers. This includes shrink wrap, tamper-proof caps, air-tight bags and cardboard boxes.