Three years ago, Allgaier Process Technology presented the disc dryer with a revised design, which had already proven its worth in the chemical industry for several decades. Followed by the market launch of a new dryer model for the food industry this year. The CDry is a steam-heated disc dryer operating on the principle of contact drying. Due to the large heat transfer surface in a small space and the robust mode of operation, it has proven itself in recent years for drying solids-laden liquids in the fine chemicals, pigment, ceramics and fertilizer industries and even in wastewater technology.
Within this development project, the CDry was raised to the current standard of the Machinery Directive for food processing machines. For this purpose, the design of the relevant system components was implemented in a hygienic manner, considering the guidelines of the European Hygienic Engineering and Design Group (EHEDG). The Allgaier disc dryer thus meets the demanding hygiene requirements of the food industry.
The CDry food looks very much like the chemical version of the dryer. While the distinctive and striking appearance has been largely retained, the CDry food impresses in detail with the hygienic design of all parts that come into contact with the product. The discs have a diameter of 900 mm, creating a drying area of around one square meter per disc. The discs are heated with saturated steam so that a maximum temperature of 140 to 145 degrees prevails on the disc surface. To ensure that the product to be dried is not damaged, the dwell time on the surface can be controlled by the speed of rotation of the discs. Depending on the product and residual moisture content, outputs of 30 to 40 kilogram per square meter of surface area per hour can be achieved. The discs can be treated accordingly in terms of their corrosion and abrasion resistance.
The suspension to be dried is applied in excess to each side of each disc in the process chamber of the dryer. After about one disc revolution, knives scrape off the dried product. This falls out of the dryer housing via the product dropout chute and can either be collected in a collection container or transported away by other equipment. The vapors are discharged from the drying chamber. When changing products, the interior of the dryer can be completely cleaned by the integrated CIP system. The compact dryer is designed for continuous operation and, unlike roller or spray dryers, has a small footprint. The knives for scraping off the dry substance can be easily replaced via a quick-change device. Typically, they have a service life of 1-2 months, but can be resharpened several times. The dryer can be adapted individually to all possible products. Drying equipment for testing is available at the head office in Uhingen.
Partners in Hygiene: Expansion of services for the food industry
Effective September 03, 2021, Leadec has acquired Partners in Hygiene (PiH), a service company specializing in the food industry. The move strengthens Leadec’s presence in the food and beverage industry, as well as in technical cleaning and hygiene services.
“Hygiene services are an excellent fit with our strongest service line in the UK, technical cleaning. PiH’s experience in food factories in the north of the UK is an ideal addition as part of our strategic diversification into the F&B industry and helps sharpen our portfolio in the manufacturing industry.”
– Georgi Chumburidze, Managing Director Eastern Europe/UK
Partners in Hygiene was founded in 2006 and specializes in sophisticated hygiene services for the food and beverage industry. More than 300 employees provide services in food industry hygiene, basic kitchen cleaning, environmental hygiene and ventilation cleaning. Customers include many food manufacturers in the north of England and Scotland. The company thus serves one of the most demanding industries.
Diversification of the UK portfolio
Leadec has been operating in the UK since 1999 and currently employs around 1500 people there. PiH will continue its assignments at the 14 locations in the UK with the existing teams unchanged.
“We have found a strong partner in Leadec. PiH is firmly established in the UK food industry; Leadec, in turn, has a global presence and great technical expertise, including production maintenance and facility management. The acquisition will enable us to grow further,” says Peter Barker, one of the three managing directors.
Even more efficiency in logistics – this is now on the agenda of the food discounter in Switzerland Denner. The central warehouse in Mägenwil AG has been modernized in recent months with modern automation technology from Swisslog. The warehouse is the elementary hub for supplying over 250 Denner stores with groceries and important household products. Despite Corona restrictions and a tight schedule, all the work went according to plan.
It was an ambitious project: The modernization of the AG distribution center in Mägenwil, Canton Aargau. Now it has been successfully completed. Swisslog AG from Buchs AG has equipped a high-bay food warehouse for hard goods with modern automation – in pandemic times, during ongoing operations with constantly high capacity utilization.
“As a discounter, we are all about efficiency, while at the same time the demands on logistics are constantly increasing. Ensuring the availability of goods as well as fast and error-free delivery to over 250 stores are decisive factors for the project, while at the same time the conversion also offers added ecological value,” explains Daniel Kindler, Head of the Mägenwil distribution center. “Since the new installation has been in operation, material flows are more efficient and conserve resources,” says Kindler.
Seamlessly coordinated processes
Swisslog replaced twelve older pallet stacker cranes with modern ones and installed new pallet conveyor technology. In addition, two new mezzanine levels were built. In the process, the available time window of only five months was very narrow.
“The challenges were great. The Corona protection measures demanded a lot from us and yet we managed to complete all the work within the specifications.”
– Mario Flory, Project Manager
Part of securing the food supply
In order to disrupt operations at Denner as little as possible, Swisslog undertook the modernization not only during shift times, but also at night and on weekends. In addition, the team worked in stages for major installation measures.
Flory explains, “To enable the removal of the stacker cranes, about a quarter of the high-bay warehouse was emptied by placing a partial assortment externally and picking it there. Thus, we were able to remove 3 old stacker cranes at once and install 3 new ones in 10 days.” After their installation and software connection, goods in the high-bay warehouse were relocated so that the next shelf area became free. Swisslog saved time for the ramp-up in real operation through extensive tests in advance, on Saturdays and Sundays.
Flory concludes: “We are pleased that we were able to play our part in securing the food supply at Denner.
Now foodRegio e.V. invites you to the third edition of NEWTRITION X. in Cologne on October 12, 2021. The one-day innovation summit will take place as a face-to-face and online event and is aimed at decision-makers from the food industry, trade and commerce in the areas of innovation, corporate development, nutrition, health and well-being. Under the motto “Personalized Nutrition in Implementation”, the focus of the event is on the practical relevance of corresponding concepts for the food and beverage industry. Participants can expect a varied program with nine presentations by well-known speakers.
As founder of the trend and marketing agency BLOOM, keynote speaker Peter Heshof will explore the question of what consumers want in terms of food. In doing so, he will address the most important nutrition trends and their potential for personalized nutrition. Using his “Zeitgeist Model,” he explains that food trends are no coincidence, but result from the changing Zeitgeist – that is, the prevailing mentality in a society that repeats itself according to a fixed pattern. Today, he said, consumers are convinced that they are different, or individual. As a result, the need for customized and personalized solutions will continue to grow, he said.
“Even for big companies, it is not easy to make customized products for millions of consumers. But they can make a million personalized recommendations on which existing products are best suited for someone. Food manufacturers should therefore work with recognized experts in Personalized Nutrition to innovate and future-proof themselves in this area.”
– Peter Hesho
New startup: innovative food web shop
Sergey Vdovitchenko will present the start-up “My Healthy Food” at the event. The food webshop is aimed directly at end consumers and uses Personalized Nutrition as its guiding principle. The platform aims to combine the benefits of functional ingredients with Personalized Nutrition to meet the growing demand for healthier food.
Core topics include preventive healthcare, sports nutrition and weight management. Using an AI-powered approach based on the individual microbiome, the webshop guides consumers on the path to healthier food choices. Products and recipe suggestions that best suit the personal metabolism are available for selection. In addition, customers can exchange ideas on the platform and share their experiences around these products. This illustrates the long-term purpose and mission of the project.
The company’s approach is to combine the best of “new” and “old” to achieve optimal results. For example, the traditional aspect refers to the use of ancient and rare grain varieties and traditional methods such as fermentation, while at the same time using modern technologies such as microbiome and nutrigenome research. The startup works closely with the GoodMills Group, whose innovative ingredients are offered in the webshop but are also available to food manufacturers and industrial customers.