FOOD PROCESSING EQUIPMENT CO : EQUIPMENT CO
Food processing equipment co : Little league catchers equipment
Food Processing Equipment Co
- (Food processor) A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry.
(food processor) a kitchen appliance with interchangeable blades; used for shredding or blending or chopping or slicing food
- The process of supplying someone or something with such necessary items
- an instrumentality needed for an undertaking or to perform a service
- The necessary items for a particular purpose
- Mental resources
- The act of equipping, or the state of being equipped, as for a voyage or expedition; Whatever is used in equipping; necessaries for an expedition or voyage; the collective designation for the articles comprising an outfit; equipage; as, a railroad equipment (locomotives, cars, etc.
- A tool is a device that can be used to produce or achieve something, but that is not consumed in the process. Colloquially a tool can also be a procedure or process used for a specific purpose.
Handbook of Food Processing Equipment (Food Engineering Series)
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.
Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized.
Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed.
80% (10)
The Wilbur Chocolate Company-Lititz, PA
~ The History of Wilbur Chocolate ~
The present company originated with Mr. Henry Oscar Wilbur, in Philadelphia, PA. and the Kendig Chocolate Company, in Lititz, PA.
Back in 1865, Mr. H.O. Wilbur was successfully operating a hardware and stove business in Vineland, N.J. The chance of uniting with Samuel Croft in the confectionery business in Philadelphia, PA. seemed to offer a larger opportunity, and they became partners under the name of Croft & Wilbur, starting in the candy business at 125 North Third St., Philadelphia, PA. They produced largely molasses candies and hard candies, which were sold to the railroad company for train boys to sell. Confectionery manufacturing equipment at that time consisted of a kettle, with a coal or coke fire, some buckets, and a marble slab.
Their business flourished, making it necessary for them to seek larger quarters, at 1226 Market St., Philadelphia, PA. The business continued to grow, and it was necessary for the company to build a separate factory for the production of their chocolate requirements.
In 1884, it was decided to separate the business into the manufacture of cocoa and chocolate, as apart from the manufacture of candy. The company of H.O. Wilbur & Sons was formed for the manufacture of chocolate products, while Mr. Croft and a Mr. Allen continued the candy business under the name of Croft & Allen.
In 1887, larger quarters were again required, at which time H.O. Wilbur & Sons moved to their last location in Philadelphia, at Third, New and Bread streets. The business continued successfully, making it possible for Mr. H.O. Wilbur to retire at 59 years of age, which placed the full responsibility of operating the business on his two sons, William Nelson Wilbur and Harry L. Wilbur. The third son, Bertrand K. Wilbur, was a medical doctor who practiced in Alaska. He returned to Philadelphia at the death of his brother, Harry, in 1900 and assumed supervision of production in the chocolate plant.
During the early 1890's, Mr. W.N. Wilbur brought his two brothers from France, Steve and Mass Oriole, both experienced chocolate makers, who contributed much to the famous Wilbur chocolate items.
In 1905, a third generation of Wilburs entered the picture in the person of Lawrence H. Wilbur. He was trained in Germany and tutored in the manufacture of chocolate by Steve Oriole. He later developed the machine to foil-wrap the famous Wilbur Buds©, which were first introduced in 1893. The firm was incorporated under the name of H.O. Wilbur & Sons in January, 1909.
The company continued to prosper and additional facilities were required. On April 17, 1913, the directors authorized the construction of an additional building, between the two original buildings, in Lititz, PA. This was a five-story building and all materials and labor were obtained locally.
In 1927, negotiations were started with Suchard Societe Anonyme, of Switzerland. On February 17, 1928, the company name changed to Wilbur-Suchard Chocolate Company, Inc. The negotiations included a merger with Brewster-Ideal Chocolate Co., of Lititz, PA and Newark, NJ.
The three factories continued to operate in Newark, Lititz and Philadelphia, producing a complete line of chocolate items, concentrating on items sold directly to the public (consumer goods); particularly, Suchard foiled squares, vending machine tablets and bars, in various attractive packages and labels. Beginning in August 1930, the Philadelphia manufacturing operations were moved to Lititz, which was completed in August 1933, and the Newark plant was sold back to Albert E. Brewster in 1934. The production and sale of Suchard items was continued until December 31, 1958, and the corporate name of the company was then changed to Wilbur Chocolate Co. The company became a wholly-owned subsidiary of MacAndrews & Forbes Company on October 18, 1968. Beginning in 1980, the company was sold four more times in 12 years, most recently in 1992 to Cargill, Incorporated. Cargill is one of the largest private companies in the United States with offices and facilities worldwide. Their main business is trading grains and processing agricultural commodities.
2002 proved to be a big year for Wilbur Chocolate Co. as two new companies joined the Wilbur family. In June of 2002 Wilbur Chocolate Co. purchased Omnisweet, located in Burlington, Canada. The company is a division of Cargill Limited and Omnisweet was renamed Wilbur Limited. Wilbur Limited manufactures specialty compound products such as chunks, coatings, low melt ice cream flakes and ice cream coatings for the North American Market. In October of 2002 Wilbur Chocolate Co. purchased Peter's Chocolate from Nestle USA of Glendale, California. Peter's is a leading supplier of premium chocolates with a loyal customer base throughout North America.
Wilbur was and still is noted for its fine quality Chocolate Coatings. The manufacturing plants currently produces over 240 million pounds of choco
The Jam Factory
Chapel Street, South Yarra.
This site was first occupied by the Victoria Brewery from 1858 to 1876, established by Albert Terry and John Thomas. In 1859, the complex included a brewery with large cellar, one acre of land and a four roomed brick and wood house occupied by Albert Terry and his family.
In 1872, Terry - who by then was the sole owner - sold the complex to Michael Minter and John Strachan. By this time, the brewery included a brick and bluestone building. Minter ran the brewery and lived in the house.
In 1876, the brewery closed and the buildings and land were sold for 5,350 pounds to Robert Wright and Robert Payne, owners of a jam factory which had been operating from the west side of Chapel Street. They spent approximately 7,500 pounds on alterations and extensions and the same amount on new plant equipment.
The Jam Factory operated from this site until 1972 as a food preserving company. The complex had various names and owners, including the Australasian Jam Company (AJC) and IXL, both owned by the Henry Jones Co-op. (1903-1972). At its seasonal peak, the factory employed 500 people, processing about 175 tonnes of fruit per day.
In 1972 the Henry Jones Co-op was taken over by Elders (later Elders IXL), who developed a shopping complex that re-used many of the original buildings. On 9 October 1979, the Jam Factory Shopping Centre opened, comprising more than fifty specialty shops, including a branch outlet of the prestigious Collins Street department store, George's.
Subequent redevelopment in the 1990s was led by Village/Roadshow cinemas.
food processing equipment co
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.
See also:
optical survey equipment
poultry equipment uk
medical equipment servicing
movie sound equipment
equipment rental rhode island
cleaning sports equipment
beer brewing equipment for sale
rent laser tag equipment
commissioning electrical equipment
|