Issue 3 2016

packexpo Preview 47
Rovema NA: Two advanced vertical form-fill-seal
bagging machines for food applications
Rovema North America, a designer and provider of packaging machinery for
the food industry, will showcase two advanced Vertical Form-Fill-Seal (VFFS)
Machines. Rovema will exhibit the BVK 260 VFFS Machine with a companymade
servo driven auger and Aroma perm gas flushing system for residual
oxygen levels below 2% to run pillow bags; and the BVC 260, which will be set
up to run Stabilo style to run quad seal bags. Demonstrations of each
machine will take place throughout the show at Rovema’s Booth.
BVK 260 VFFS Bagging Machine
Capable of running up to 120 cycles per minute at format sizes ranging from
60 to 260mm, the BVK 260 VFFS Bagging Machine is ideal for basic bag
shapes, such as flat bags and flat-bottomed bags. It was developed as a replacement for Rovema’s
highly successful VPK-260 continuous motion bagger. Its servo controlled, continuous ‘D’ motion cross
seal station keeps reliable sealing technology at the heart of the bagger’s efficiency.
BVC 260 VFFS Bagging Machine
The BVC 260 VFFS Bagging Machine, a continuous motion, dual-axis servo packaging machine, is capable of
running up to 210 cycles per minute at a maximum forming width of 260mm. Equipped with real-time control
technology that is fully programmable and highly user-friendly, the BVC 260 is highly flexible in terms of the
sizes and styles of bags it can produce, which include pillow, flat-bottom, Stabilo (quad-seal), stand-ups, zipper
recloseable and more. It offers energy efficiency as well as flexibility – especially in its wide range of compatible
packaging material, high process reliability and minimisation of downtimes in the high power range. n
Stand
N-6150
www.algatech.com www.rovema-na.com
Baker Perkins: Focus on ingredients extrusion
Baker Perkins is providing a focus at PACK EXPO on the increasing use
of twin-screw extrusion to produce core ingredients for the food
industry.
It is acknowledged that if it is possible to make a product with an
extruder, it is almost certainly the cheapest, most efficient and most
compact method of making it. Conventional processing typically
involves a great deal more equipment, time and cost.
Stand
E-10123
Here are some typical examples in the ingredient industry. The
traditional process for making breadcrumb involves mixing, forming
and baking bread before discarding the crusts and grinding. The same
product can be made with no waste using only a twin-screw extruder. As well
as the enormous savings in space, equipment, energy and labour this brings the process is also much more
flexible, enabling quick and easy switching between different recipes.
Similarly for croutons, a bread-like texture can be developed in the extruder and the pieces cut to size at the die
or a post-extrusion cutter. Croutons for the ingredients market, such as soups and salads, or a crunchier variant
for the snacks market can both be produced by this method with rapid changes between them.
Extrusion is also an excellent way of addressing the market for gluten-free bread products as it can handle with
ease the various alternative flours and starches used to make the dough. Screw profiles can be adjusted to
achieve the desired characteristics much more readily than conventional processes and it also overcomes the
problems caused by stickiness of the dough.
Extruders also bring a lot of advantages to modified and pre-gelatinised flours used in products such as instant
soups, bakery pre-mixes and infant nutrition. The wide range of conditions that can be created in an extruder
enable characteristics such as rapid and/or cold-water thickening, increased protein or fibre content, improved
dispersibility and enhanced texture to be readily developed. n
www.bakerperkins.com
www.foodmagazine.eu.com issue three | 2016