Food Beverages And Hospitality October 2018

Food Processing machinery
OMEGA DISPENSERS
TOPPING MATERIAL: Pretzel Salt, Granular Table Salt,
Colored Granular Sugar, Poppy Seeds, Sesame Seeds, Rye
Seeds.
Uniformly sized topping materials are easily distributed by the
Omega I Dispenser using a rotating roll with precision machined
pockets on the surface. As the roll rotates, the pockets scoop
topping material from the bottom of the dispenser reservoir. The
roll pocket size, depth, and placement are determined by the
type of material to be dispensed. Adjustable gates across the
width of the roll balance the material flow from the reservoir.
Topping material is loaded into the reservoir by hand or an
automated recovery system. A leveling mechanism inside the
dispenser minimizes material bridging and clumping.
OMEGA II DISPENSER
TOPPING MATERIAL: Spices, Cinnamon, Granular Sugar,
Powdered Sugar, Flour, Cocoa.
The Omega II Dispenser provides a specialized solution for
delivering fine-grain topping material. Toppings are gravity
fed to a rotating dispensing shaft with paddles that push
them through a mesh screen and onto the product passing
underneath the Dispenser. The screen is sized to the specific
type of topping material so that the flow is properly
maintained across the width of the conveyor. A leveling
paddle rotates through the topping material loaded into the
reservoir above the dispensing shaft and paddle so that a
consistent amount of material is drawn through the screen.
OMEGA III DISPENSER
TOPPING MATERIAL : Puffed Rice, Caraway Seeds, Long Skinny
Sprinkles, Oats, Almond Slices, Pieces of Pecan, Peanut, or Pistachio,
Seed & Spice Mixes.
The Omega III Dispenser uses vibrating trays to draw topping material
out of a gravity fed reservoir and uniformly discharge it onto the product
passing underneath. Finely tuned and individually adjustable vibratory
motors drive each of the dispensing trays. The topping material is
released to the dispensing trays by adjustable gates. The gate openings
are set according to the type of material dispensed and the general
amount of flow desired. The Omega III Dispenser may be filled
manually at the beginning of a production run or it can be fitted with an
automated fill and recovery system for continuous operation.
34 Focus Food Beverages & Hospitality | October - 2018 | www.kingsinfomedia.com