SPECIFIC EQUIPMENT/CAPABILITIES  

This process facility is established with new and renovated equipment, which is maintained on skids and portable platforms. The center maintains capabilities for basic canning, freezing, and dehydration technologies, as well as fluid heating and membrane separation techniques.  The focus of this laboratory is equipment for preparation of fruits and Vegetable products and formulated foods.

• Static retort -and controller system (steam and water overriding pressure)

• FMC simulator for agitating and hydrostatic cooking

• Double seam can steamers with gas exchange capacity

• White Cap glass Closure (steamflow, vacuum)

• APV pilot membrane systems (tubular, spiral and ceramic)

• APV heat exchange pilot system,(swept surface, plate and steam infusion)

• Pilot aseptic heat exchanger (Cherry Burrell)

• Overton drum dryer (24" single pass with cold roll applicator)

• Proctor 'Schwartz cabinet dryer (24 tray,counter current)

• St. Regis swept surface heat exchanger (3 tube: steam and chill)

• Continuous belt steam and water exhaust box and hot fill process vessel

• Continuous reel vegetable washer (spray wash)

• Thermal screw blancher (Rietz) 

• Atmospheric steam blancher (Dixie 24" stainless tray with spray cooling) 

• Lye peel system (Dixie)

• Cherry pitter (Dunkley punch through with wash),
  Apple peeling equipment

• Variety of vegetable slicers and dicers 

• Series of stainless steel steam kettles (Groen steam jacketed; 2-30 gal. capacity)

•  Fruit pulpers (Langsenkamp) and fruit puree finishers

• Toledo abrasion peeler

• Water bath blancher with recirculation

• Hydraulic juice press and fruit mill

• Continuous juice filtering system

• Fitzpatrick comminuting mill

• Green bean slicer

• Product grinder with assorted plate sizes

• Keating deep-fat fryer

• Strahman portable, cleaning system

• Appropriate balances, scales, tables and other utensils for food processing and handling