Baking & Snack - April 2010 - 70

77
for them, and because of this, the comanufacturer demands versatility of
the lines, according to Mr. Limburg.
"One of the greatest features of the
Conbar or similar systems is the ability
to run many different products on the
same forming equipment," he noted.

SANITATION FOCUS. Eagan Food
Technologies, Grand Rapids, MI, is a
new company offering bar equipment.
It designs, manufactures and services
customized extruders that form the
bars to shape and extrude ropes of
product onto a conveyor belt. "Then,

Put a

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betterh?la
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l
ble.

▲ This bar extruder and cutter is designed for
easy sanitation and quick changeovers.
EAGAN FOOD TECHNOLOGIES

Macpherson, vice-president of sales
marketing, Unifiller.
Bar manufacturers want lines that
can make multiple products on a single line. "It used to be that a company
would buy a machine with plans to
run two SKUs for the next 15 years,"
Mr. Skapek said. "Today, we're lucky if
product lifecycles go two years before
we get calls from companies looking
to run different variants. Companies
want to know how equipment can
adapt to needs that they can't even see
yet. It's all about flexibility.
"We are focusing on how can make
changeovers more palatable for our
end-user," he continued. "They want us
to broaden windows of adjustments so
they can capture some of these changes
in a standard design of equipment.
They also want us to minimize the
number of change parts and make it
more of a building-block design so they
can intermix some of the change parts
to get to their required flexibility."
Processors do not want to purchase equipment that works for only
one type of product, said John McIssac, vice-president, strategic business
development, Reiser, Canton, MA.
Therefore, with a single change of attachments on its Vemag extruder, bar
manufacturers can run bars one day
and cookies the next. The unit also was
built so processors can make organic,
vegan and gluten-free bars, which Mr.
McIssac noted are some of the latest
product trends in the bar category.
Many companies turn to comanufacturers to make bar products

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April 2010 / BAKING & SNACK
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Baking & Snack - April 2010

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