April 5, 2018

Fairfield, OH – Posidyne® clutch brakes feature oil shear technology for rapid and precise stopping, starting, speed change and positioning, all without adjustment or maintenance. Ideal for applications with frequent start/stop cycles, such as indexing conveyors, rotary tables, batch feeders, rotary coal samplers, cutoff machines, and more, these unique motion control devices allow higher cycle rates (up to 300 cycles per minute), to increase production rates with lower downtime. Faster production rates and significantly longer service life than traditional (dry) clutch/brakes (often 5 to 10 times longer) yields increased uptime, productivity and ROI. Posidyne® clutch/brakes are field proven in diverse applications such as lumber mills, shingle plants, fiberglass insulation production, food processing, packaging, metalworking, and many more.

Designed with low inertia cycling components makes the Posidyne® clutch brake more efficient, requiring less motor horsepower to accelerate the load, and less torque to stop the load. Their totally enclosed design is impervious to dust, chips, chemicals, coolants, caustic wash down, weather, and more, making them ideal for hostile environments.

Posidyne® clutch/brakes feature a multiple disc design that produces high torque from a small package. Re-circulating the fluid dissipates the heat of engagement, which is a common cause of downtime with other clutch/brake assemblies.

A simple actuation system allows torque in the clutch and brake to be precisely controlled. Adjustment for rapid or soft starts and stops is easily accomplished. Manifold mounted control valves reduce response times by eliminating hoses and fittings, and are recommended for high cycle applications. By reducing the high starting inrush currents and the associated power factor imbalance in the motor these unique clutch/brakes can also reduce energy costs.

The Posidyne® clutch brake can be actuated by air or hydraulic pressure for use in a plant or outside remote applications. The hydraulic actuation package includes a hydraulic pump, solenoid valve, regulators, and a filter. A heat exchanger can be added for additional cooling.

The Posidyne® is inherently explosion proof with the addition of an explosion proof actuation valve, or locating the valve in an explosion proof cabinet. Multiple sizes are available to suit particular applications from ½ to 350 HP (99 Lb. In. to 79,000 Lb. In.) with cooling options, control logic and mounting arrangements to simplify and speed installation.

Oil Shear Technology Makes the Difference

Oil Shear Technology is the reason that clutch brakes by Force Control last up to 10 times longer than standard dry friction clutch brakes and do not need maintenance, adjustment, or disc replacement. Oil Shear Technology is the function of a boundary layer of transmission fluid in shear between the friction discs and drive plates. As the parts come together, the fluid in shear will transmit torque between the two parts, as well as absorb heat. This eliminates direct contact of the friction discs and drive plates during high-speed slip. Heat from the friction surface is dissipated as the fluid circulates to the housing.

Heat dissipation is a major component when selecting a clutch brake. The Posidyne® clutch brake basic unit dissipates heat through a unique internal design pumping system which causes the transmission fluid to be drawn into the center of the hub, flows through the friction stack, and by centrifugal force is pulled out of the stack to the housing. Cooling occurs as the fluid flows down the housing walls. Additional heat can be dissipated by adding internal water-cooling, or pulling the fluid out to external-oil-to water or oil-to-air heat exchangers. This also allows for the use of an oil filter extending the life of the fluid. These cooling options allow the same compact size Posidyne® clutch brake to be used on high inertia loads, or in extremely high or low temperatures.


April 4, 2018 (Winnipeg, MB) – Richardson International is investing more than $30 million to develop an innovation centre in the heart of downtown Winnipeg, featuring state-of-the-art technology and equipment for research and product development. This world-class facility will complement Richardson’s food and ingredients division and will provide an extensive opportunity for industry collaboration. The new centre will not only facilitate agri-food research and product innovation, it will help invigorate the downtown area and serve as a lasting legacy for the Winnipeg community.

“Our goal is that the Richardson Innovation Centre will become a centre for collaboration - as a training facility for our employees and customers and an education centre for food science students and the culinary community,” says Chuck Cohen, Richardson’s Senior Vice-President, Technology. “As a Winnipeg-based company, we look forward to bringing our customers, suppliers and partners from around the globe to this centre to showcase our products and capabilities and provide them with a rich experience in a very unique setting.”

The four-storey, 5,800 square metre (62,000 square feet) facility will house Richardson’s food development team, product development suites, analytical laboratory and a culinary test and demonstration kitchen. To support Richardson’s quality assurance and food safety teams, the centre will boast a cutting-edge microbiology lab and an extensive quality analysis area. The building will also include office areas with room for expansion to focus on innovation such as the increased use of robotics and automation in food packaging and processing. The strategic positioning of these core departments within the same multi-level space will optimize research, analytical and educational activities and facilitate the efficient development of truly innovative products.

“The process of product development requires a modern platform for testing solutions, troubleshooting issues and exploring new ideas as they relate to market needs and evolving customer taste profiles,” says Curt Vossen, Richardson’s President and CEO. “In order to test derivatives of existing products or create entirely new product streams, our team’s technical capabilities must be backed by the right technical facilities. We anticipate the Innovation Centre will provide them with the technical capacity and resources necessary to meet and exceed customer expectations.”

Located at the corner of Westbrook Street and Lombard Avenue, the Richardson Innovation Centre will be in close proximity to Richardson’s head office at Portage and Main. Construction will begin in April and is targeted for completion by the spring of 2020.

Richardson is Canada’s leading agribusiness and is recognized as a global leader in agriculture and food processing. The company is a worldwide handler and merchandiser of major Canadian-grown grains and oilseeds and is a vertically-integrated processor and manufacturer of oats and canola-based products. Over the past two decades, Richardson has become a significant player in the global food business, producing a wide variety of food products and ingredients for the retail, foodservice and industrial markets. One of Canada’s Best Managed Companies, Richardson is headquartered in Winnipeg with over 2,600 employees worldwide.

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March 29, 2018

Heat exchangers are widely used across a range of industries, including food manufacturing, chemical processing, water treatment and renewable energy production. As well as basic heating and cooling, they are used for a wide range of other processes including pasteurization, sterilization, crystallization and evaporation. With so many uses, and an almost infinite number of materials which can be treated, it is unsurprising that many substances cause issues for simple plate and tubular heat exchangers. One way to overcome the challenges presented by complex mixtures, particulates or viscous fluids is to use a scraped surface heat exchanger, such as the patented HRS Unicus Series.

The Unicus from HRS Heat Exchangers has been specifically designed to provide unrivalled heat transfer with a wide range of difficult materials across a range of industries, particularly those which have a high fouling potential (therefore limiting heat transfer), but which at the same time need delicate handling to preserve fragile product integrity. A process of continual improvement means that Unicus heat exchangers are available with a wide range of scraper types, providing even more choice for applications from food pasteurization to biomass pre-treatment.

The Unicus Series, which is ideal for industrial and hygienic applications, is based on traditional shell and tube heat exchangers, with the addition of a patented stainless steel scraping mechanism which is hydraulically moved back and forth within each interior tube. This movement performs two key functions. Firstly, it minimizes potential fouling of the product by keeping the tube wall clean. Secondly, the movement creates turbulence within the material. Both of these actions help to increase heat transfer rates and together, they create a highly efficient heat transfer process ideal for viscous and high fouling materials.

Another benefit is the fact that the separate hydraulic action means that the speed of the scrapers (which are available in a number of different designs) is highly controllable and can be optimized for the product being processed. This means that materials which are susceptible to shear stress or pressure damage can be handled gently to prevent such damage while still providing high levels of heat transfer.

Matt Hale, International Sales & Marketing Director at HRS Heat Exchangers, comments: “The HRS Unicus series has proved particularly useful in handling viscous food products where texture and consistency are important attributes. For example a client was producing pizza sauce which sheared when subjected to too much pressure, making it unsuitable for the end use – it literarily wouldn’t stay on the pizza. The Unicus means that effective heat transfer can be carried out at low pressure overcoming such problems.”

Each Unicus heat exchanger consists of three elements: a hydraulic cylinder and power pack, a separation chamber to ensure hygiene and preserve product separation from the motor, and the heat exchanger itself. In smaller units a pneumatic cylinder can be supplied instead of a hydraulic unit. The heat exchanger consists of a number of tubes (depending on the specification), each of which contains a stainless steel rod to which the appropriate scraping elements are fitted. Using a range of materials including Teflon and PEEK (Polyarylethe-retherketone), these provide different internal geometry setups according to the application; such as 120o scrapers for large particulates and 360o scrapers for viscous fluids without particulates.

The Unicus Series is scalable according to need, simply by increasing the shell diameter and adding more interior tubes as required, from one tube up to 80. A key feature of the unit is the specially designed seals which separate the inner tube from the separation chamber. With the exact seal design depending on the product application, this prevents leakage of the product and ensures internal and external hygiene. A standard range of models for food processing or industrial applications provide heat transfer areas from 0.7 to 10 m2, while larger models up to 120 m2 can be made according to specific requirements.

The prevention of fouling can be particularly important for evaporation applications, so HRS Heat Exchangers have developed a special version of the Unicus for industrial evaporation systems where volume reduction is vital. The scraping action keeps the heat transfer surfaces clean, meaning that Unicus evaporators can concentrate materials to a level beyond that typically achieved with traditional technologies. The Unicus evaporators can be used in either multi-effect setup or in combination with mechanical vapor recompression.

“Not only does the scraping action improve heat transfer, but it also allows continuous operation in many situations, increasing plant productivity,” adds Matt. “Over many years we have developed the design of the Unicus so that we have versions and specifications for use in most industries.”


March 29, 2018

With UK consumers less likely than their European counterparts to prefer snacking on dairy products, new snack innovations in dairy must find unique ways to market themselves, according to leading data and analytics company GlobalData.

British dairy brand Bio-tiful Dairy has recently launched a unique kefir-quark product as an on-the-go breakfast or snack item in the UK. Kefir and quark are two relatively healthful, but little-known, chilled dairy products. Kefir is a cultured, fermented milk drink which is known to colonize the intestinal tract with billions of naturally occurring probiotics, whereas Quark is a low-fat, mild-tasting cheese product.

The UK market for quark (inclusive of fromage frais, which is another niche dairy product), was less than 10% the size of the UK yogurt market (excluding yogurt drinks) on a volume basis in 2016, according to GlobalData.

Bio-tiful Dairy’s gluten-free kefir-quark product is available in a portable pot with its own spoon as an on-the-go snack or meal. Relatively few single-serve dairy products come packaged with a spoon for immediate, on-the-go consumption.

Tom Vierhile, Innovation Insights Director at GlobalData, says: "Novelty-seeking consumers are likely to be intrigued by the unique combination. By offering the product as a packaged snack, Bio-tiful Dairy is a step or two ahead of the game as shoppers unfamiliar with kefir or quark may be unsure how and when to consume them.”

Bio-tiful Dairy kefir-quark


Source: Bio-tiful Dairy Co. Ltd. Twitter page

However, according to GlobalData's 2017 Q4 global consumer survey, just 17% of UK consumers prefer to snack on dairy products, well below the 25% average for Europe overall. UK consumers are much more likely to say they prefer to snack on confectionery products or salted snacks, than dairy products.

This could make Bio-tiful Dairy's job much more challenging.

Vierhile concludes: "Strict EU rules over health claims forced Bio-tiful Dairy to drop a 'better digestion' claim for its products last year, so Kefir-Quark will not enjoy the tailwind that such a claim may have provided. We’ll have to see if Brexit leads to looser regulation of health claims in the future.

“The product will benefit from the warm and fuzzy feeling that consumers have for cultured products. But whether UK consumers are ready for dairy snacks that go beyond yogurt or 'regular' cheese remains to be seen.”


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“PROCESS THIS” news from the BC Food Processors Association