SANDVIK continuous belt systems automate freezing of solids, slurries, liquids

[alt text]

Graph with x and y axis: x-axis contains the words' ‘controlled zone cooling’ and the y-axis contains the words ‘temperature’, the graph is on some kind of conveyor belt and there are four white blocks, a substance is exiting the graph and alongside this is the text ‘cooling time’

• the background is blue and on the right hand side is a continuous belt system 

[transcription]

#SANDVIK continuous belt systems automate freezing of solids, slurries and liquids

Sandvik continuous cooling and freezing systems feature a solid steel belt moving with its underside in direct contact with coolant and refrigerant. The excellent thermal conductivity of the thin steel belt provides continuous processing efficiency for many product including hamburgers, shrimp, pie fillings, vegetables, ice cream and candy. The Sandvik system can be engineered with controlled temperature zones along the length of the belt to provide the time-temperature profile specifically suited to the product. Blast freezing air cooling from above can also be provided. Since no scraping or agitation is required product quality is preserved. For air blast systems perforated belts can alo be supplied. Continuous trouble-free operation assures high production rates. Easy cleanability reduces downtime between different runs. For testing your product, Sandvik has a modern test center at Fair Lawn, N.J. fully equipped to obtain design and production data. Contact your nearest Sandvik office. 

##SANDVIK

[additional notes]

• listing foods that are known to be unhealthy 

• promoting these foods as ‘essential’ (only essential to those who are trying to sell their product) 

• preserving the wrong kinds of foods 

• technology used as a means of doing less work: less work for healtheir foods 

• options are catered to higher production, are they catered to the food’s needs? 

• maintenance and preservation of the food’s original structure, but wrong kinds of foods that are undergoing such 

• the ‘continual’ operation of this system influences the continuous operation of a wrong kind of food market

• technology only increases the consumption of less healthy foods, not the opposite 

What are slurries? 

• semiliquid mixture, usually suspended in water

What kinds of foods are of a ‘slurry’ texture?

• sauces, soups, pie fillings, puddings

• this is a kind of thickening agent 

• a starch with water

Themes: 

• production, fast mobility, continuity, lower maintenance, consistency, quality of unhealthy foods

[Karlene Rodriguez]