FOOD TESTING 10 APRIL 2017 LONGOPAC… ENDLESSLY CLEVER Longopac enables smarter waste handling and creates a more efficient working environment. Manufacturers are benefitting by smarter waste management, adding value to waste streams by preventing cross-contamination and segregating at source, allowing for RONZ colour-coding and simple visual waste management that reduces waste costs and creates additional revenue. Longopac is available in three sizes with stainless steel options; cassettes are available in six different colours; and Food grade and bio-degradable bag options are available. For a demonstration, freephone 0800 342 3177 or go to www.longopac.co.nz. FT263 Cawthron delivers industry leading analytical testing, reliable results and market changing insight. • Method development & validation team • IANZ (ISO) accreditation • GMP certified for Nutraceuticals • Label claims • Food safety • Export certification Ph: +64 3 548 2839 www.cawthron.org.nz FT239 FREEPHONE: 0800 342 3177 WEB:www.longpac.co.nz PLASMA SURFACE TREATMENT SOLVES A STICKY PROBLEM Any home baker can attest to the challenge of working with tough, sticky dough that adheres to their pans. But just imagine commercial kitchens facing that same challenge, only magnified by thousands of batches of dough each day. It’s a sticky problem that has a direct impact on the quality of finished baked goods, and the total output of commercial kitchens. Yet these bakeries also have the advantage of choosing equipment that has undergone plasma surface treatment…a technique that can impart superior release properties. Consider baking equipment such as nylon and polyester mesh proofer cups used by the top commercial kitchens, designed to hold dough balls during the proofing (or dough rising) process. But over time, personnel noted that dry flour particles would adhere to the mesh cups and, as the flour particles accumulated, the fresh dough would have ‘flakes’ of dry dough from previous use leading to inconsistent surface texture. This posed an unacceptable quality control problem and delays. Plasma surface treatment – a long-lasting and three-dimensional treatment process - was the solution to improve the cup’s release properties. While many designers may think of plasma as a way to improve bond strength, it can also be used to impart hydrophobic qualities to reduce the bond between the mesh and dough. After just a short time in a vacuum chamber, the proofer cups released the dough balls with little effort, and have given commercial kitchens reliable quality control, higher production levels and lower equipment maintenance costs. And since plasma is a green process, it removes all toxic cleaning solvents such as acetone, MEK, alcohol and other liquids. Plasma surface treatment can treat plastic parts to achieve better adhesion, micro-cleaning, functionalisation, biocompatibility, plus impart hydrophobic and hydrophilic qualities. For more information, ring 0800 102 112; sales.akl@supplyservices.co.nz; sales.mtm@supplyservices.co.nz; sales.chc@supplyservices.co.nz; or visit www.supplyservices.co.nz FT275 The smarter way to bag waste
FT-Apr17-eMag
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