Moisture Left on Packaging Causes Real Problems
Meats, poultry, and seafood fillets move through food manufacturing facilities on a tight schedule. After cuts are placed on foam or plastic trays and plastic-wrapped, it is common to rinse the wrapped product with water or a sanitizer solution to clear residual foreign matter, blood, or debris and reduce bacteria on the packages before they go into cartons.
Leftover moisture on those packages interferes with inkjet coding, barcodes, and labels. Residual water or contaminants also weaken cardboard cartons, leading to shipping problems and complaints from distributors.
More Power, Three Nozzle Bars, Better Results
A major beef producer on a food processing and packaging line was running a 15HP competitor blower with two 24-inch air knives at a sister plant. Both plants had heard about the Nozzle Bar® Air Knife System from Maxum.
Because the Maxumizer® Air Blower runs at higher efficiency than the older competitor unit, the customer could have installed a 10HP blower to drive the same two air knives and saved 5HP of energy on a continuous basis. Instead, they installed a 15HP Maxumizer® Air Blower and ran three 24-inch Nozzle Bar Air Knives at higher blow-off velocity and volume.
The Result
The extra power of the Maxum air blow-off system allowed faster rinsing and higher line speed. Batch and date coding improved, and wet, contaminated cardboard boxes stopped being a problem in shipping. Distributors and end customers were happier with the product they received.
Contact a Maxum representative to discuss a blow-off system for your production line, or browse all Maxum Air products.
