Supermarket Perimeter - June 2019 - 54

EQUIPMENT

Prepared meal capabilities
Depositors get a lot of use for
portioning of cake batters and
other ingredients for baked
goods, but they are also vital in
the production of ready-to-eat
meals produced offsite and sold
in supermarket deli departments.
"The Pro Series depositors
are ideal for environments with
extreme temperature requirements," Sigrist says of the Unifiller
line. "An upgraded pneumatic
control system intended to work
in hot and cold environments
substantially reduces the wear
and tear caused by moisture
build-up, caustic cleaning processes and daily use - perfect

54 - JUNE 2019

for cold deli food and ready meal
production plants."
The company says the Pro
Series is constructed with he
highest food safety standards in
mind, including angled surface
covers to eliminate pooling, and
a stainless steel, tool-free design,
which makes maintenance,
changeover and disassembly
quick and easy.
"The series' versatility lends
itself to various configurations
through the addition of attachments like spreader nozzles,
injection needles, cake heads
and more," Sigrist says. "Different
hopper sizes, heated hoppers,
hopper stirrers and agitators
let producers maintain product
integrity. Mounting and travelling
bridges are also available for use
over form, fill and seal systems."
Sigrist says Unifiller has
several solutions in the market

Portion control equipment can help producers cut down on costs.

for depositing sauces, mashed
potatoes, meat fillings and more
into ready meals.
"We've also helped set up
commissaries for ready-to-eat
sandwich production - anything
from spraying condiments to depositing fillings into sandwiches,"
he says. "And we've worked with
several institutions - hospitals,
prisons and airlines - in assisting
in the preparation of ready meals,
food and baked goods for their
customers."
Hinds-Bock, meanwhile, offers
a solution for grab-and-go morning meals.
The company's Yogurt and
Parfait Cup line provides precise
portioning for facilities looking
to easily produce ready-to-eat
yogurt and pudding cups.
"For multi-layered products
such as parfait cups with yogurt,
fruit filling and dry toppings like
a granola-type streusel, portion
control is achieved through
dedicated depositing and filling,"
Aasness says.
Each station on the production line has a dedicated portion
control filler that deposits exact
amounts of each specific product
as the container moves its way
down the conveyor, Aasness says.

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Challenging products
Not all ingredients lend themselves to easy portioning. Among
those are mini products, which
require even higher accuracy.
"Mini products are even more
challenging for portion control,
but can still be done quite easily
with single piston, multi-piston
and servo-controlled fillers and
depositors," Aasness says. "The
Hinds-Bock 12P-06 for example
can deposit up to 1,000 portions
per minute and is perfect for reducing costs with accurate filling
and portioning of mini products
while achieving yields associated
with standard size products."
Chunkier particulates can also
provide challenges, but the right
portioning equipment can take
care of them as well. Unifiller's
MultiStation line features
multi-piston, servo-controlled
depositing and nozzles that are
volumetrically controlled for consistent and accurate portions, according to Sigrist. This eliminates
uneven deposits, especially if the
product is inconsistent by nature.
"It's able to portion chunky
products and particulates without
causing damage," he says. "The
six-port model can portion up to
720 deposits a minute."

HINDS-BOCK

"Ingredient cost is the number
one reason," Aasness says.
"Incorrect and inaccurate portioning at the end of the year will
definitely affect your bottom line."


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Supermarket Perimeter - June 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - June 2019

Supermarket Perimeter - June 2019
Editor's Note - Protein choices for all
Contents
The Wire - Organic food sales approach $48 billion
New ShopRite store features culinary center
Kroger piloting new Home Chef meals
WASTE NOT (as much)
Local focus
Bakery - Decorating trends
Sweet goods
Deli - TAILGATING, PICNICS
Sandwiches
Meat & Poultry - Protein alternatives
Sausage
Produce - Ripening
Avocados
Seafood - Cod, pollock, haddock
Food safety - Staying INSPECTION-READY
COMMISSARY INSIDER - June 2019
PORTION CONTROL
SPOTLIGHT - SALADS
TECHNOLOGY - RECIPE MANAGEMENT
OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Product Showcase
Advertisers
Fresh Takes
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - Supermarket Perimeter - June 2019
Supermarket Perimeter - June 2019 - 2
Supermarket Perimeter - June 2019 - Editor's Note - Protein choices for all
Supermarket Perimeter - June 2019 - Contents
Supermarket Perimeter - June 2019 - 5
Supermarket Perimeter - June 2019 - Kroger piloting new Home Chef meals
Supermarket Perimeter - June 2019 - 7
Supermarket Perimeter - June 2019 - WASTE NOT (as much)
Supermarket Perimeter - June 2019 - 9
Supermarket Perimeter - June 2019 - 10
Supermarket Perimeter - June 2019 - 11
Supermarket Perimeter - June 2019 - 12
Supermarket Perimeter - June 2019 - 13
Supermarket Perimeter - June 2019 - 14
Supermarket Perimeter - June 2019 - 15
Supermarket Perimeter - June 2019 - Local focus
Supermarket Perimeter - June 2019 - 17
Supermarket Perimeter - June 2019 - 18
Supermarket Perimeter - June 2019 - 19
Supermarket Perimeter - June 2019 - 20
Supermarket Perimeter - June 2019 - 21
Supermarket Perimeter - June 2019 - Bakery - Decorating trends
Supermarket Perimeter - June 2019 - 23
Supermarket Perimeter - June 2019 - 24
Supermarket Perimeter - June 2019 - 25
Supermarket Perimeter - June 2019 - Sweet goods
Supermarket Perimeter - June 2019 - 27
Supermarket Perimeter - June 2019 - 28
Supermarket Perimeter - June 2019 - 29
Supermarket Perimeter - June 2019 - Deli - TAILGATING, PICNICS
Supermarket Perimeter - June 2019 - 31
Supermarket Perimeter - June 2019 - Sandwiches
Supermarket Perimeter - June 2019 - 33
Supermarket Perimeter - June 2019 - 34
Supermarket Perimeter - June 2019 - 35
Supermarket Perimeter - June 2019 - Meat & Poultry - Protein alternatives
Supermarket Perimeter - June 2019 - 37
Supermarket Perimeter - June 2019 - 38
Supermarket Perimeter - June 2019 - 39
Supermarket Perimeter - June 2019 - Sausage
Supermarket Perimeter - June 2019 - 41
Supermarket Perimeter - June 2019 - 42
Supermarket Perimeter - June 2019 - 43
Supermarket Perimeter - June 2019 - Produce - Ripening
Supermarket Perimeter - June 2019 - 45
Supermarket Perimeter - June 2019 - Avocados
Supermarket Perimeter - June 2019 - 47
Supermarket Perimeter - June 2019 - Seafood - Cod, pollock, haddock
Supermarket Perimeter - June 2019 - 49
Supermarket Perimeter - June 2019 - Food safety - Staying INSPECTION-READY
Supermarket Perimeter - June 2019 - 51
Supermarket Perimeter - June 2019 - 52
Supermarket Perimeter - June 2019 - PORTION CONTROL
Supermarket Perimeter - June 2019 - 54
Supermarket Perimeter - June 2019 - 55
Supermarket Perimeter - June 2019 - SPOTLIGHT - SALADS
Supermarket Perimeter - June 2019 - 57
Supermarket Perimeter - June 2019 - 58
Supermarket Perimeter - June 2019 - 59
Supermarket Perimeter - June 2019 - TECHNOLOGY - RECIPE MANAGEMENT
Supermarket Perimeter - June 2019 - 61
Supermarket Perimeter - June 2019 - OPERATIONS - DIVING INTO LINE DATA TO HIT OPERATING GOALS
Supermarket Perimeter - June 2019 - 63
Supermarket Perimeter - June 2019 - Product Showcase
Supermarket Perimeter - June 2019 - Advertisers
Supermarket Perimeter - June 2019 - Fresh Takes
Supermarket Perimeter - June 2019 - 67
Supermarket Perimeter - June 2019 - 68
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