food processing equipment Archives

February 20, 2026March 10, 2026

The Next Frontier of Food Processing: Why Pneumatic Blending is Now a Strategic Advantage

Coffee Bean Processing - Pneumatic Blending a Strategic Advantage - HaFSBX Ingredient Handling Equipment

by Mitch Lund

In the fiercely competitive food manufacturing industry, maintaining the status quo is a recipe for stagnation and ultimately loss of market share and future profitability. Operational leaders, from Plant VPs to Directors of Innovation, understand that process efficiency is directly proportional to bottom-line profitability and market responsiveness. For too long, the blending operation, a critical stage in food processing, has been overlooked.

Today’s industry leaders recognize that transformative solutions are required to overcome constraints such as difficult-to-clean equipment and inflexibility. Therefore, high-speed pneumatic blending with integrated liquid-addition capability is a critical technology to know about. This is not merely an equipment upgrade; it is a strategic investment in speed, sanitation, and the forward-looking of food processing operations and product capabilities.

Pneumatic Blending A Strategic Advantage and The Operational Imperative: From Bottleneck to Competitive Edge

At HaFSBX, our work with leading specialty food producers across the globe consistently highlights four operational constraints that outdated mechanical blenders impose:

Crippling Downtime and Sanitation Risk: Traditional equipment is plagued by “dead spots” and complex internal agitators, which make thorough cleaning time-consuming and create a persistent, high-risk sanitation environment.

Capacity Cap: Slow blending and lengthy changeover cycles directly limit overall throughput, artificially capping production capacity and profitability.

Stalled Innovation: The inability to seamlessly incorporate liquid ingredients such as oils or flavor extracts without a separate process step impedes the rapid development and launch of new product lines.

Scalability and Consistency: Potential inconsistent blend-quality and lack of global compliance complicate multi-site expansion and threaten brand standards.

The Strategic Solution: Pneumatic Blending Innovation

The next-generation solution is a Pneumatic Blender Assembly engineered for the realities of modern food production. By leveraging compressed air for mixing, this technology eliminates the root causes of limitation of the old process.

Engineering Highlight	Business Impact for Decision-Makers
No Moving Internal Parts & Smooth Surfaces	Massive Risk Reduction & Increases Efficiency: Eliminates dead spots, maximizing sanitation effectiveness and cutting cleaning/changeover time by up to 50%.
Fluidized Blending Technology	Accelerated ROI: Achieves rapid, homogeneous mixing in approximately half the time of traditional mechanical mixers (e.g., reducing an eight-minute cycle to four minutes).
Integrated Liquid Injection	Future-Proofing Your Portfolio: Custom nozzles atomize liquids directly into the airstream, enabling immediate innovation for complex, oil-based, or flavored recipes.
Sealed System with Integrated Bin Vent	Compliance & Cleanliness: Allows for pressure or vacuum conveyance directly into the vessel, maintaining a fully sealed, clean environment and simplifying material handling.
Comprehensive Explosion Mitigation	Regulatory Standards: Our engineered solutions can adapt to codes and regulations based on the project location. HaFSBX can support you on a comprehensive Dust Hazard Analysis (DHA), including recommended precautions like chemical suppression and flameless venting for fine, combustible powders.

Specific benefits are unique for every customer and product. Tests can be conducted at HaFSBX to determine the benefits for applications.

Quantifiable Results: Strategic Actions for Competitive Advantage

For one global specialty food producer, the transition to HaFSBX’s pneumatic blending system yielded immediate, quantifiable, and strategic advantages:

Cycle Speed: Maximized production output by reducing blend times by up to 50%.

Sanitation & Downtime: Drastically improved sanitation and accelerated changeovers, directly reducing high-risk environments and costly operational downtime.

Flexibility & Innovation: Expanded flexibility to the product portfolio by enabling seamless liquid ingredient addition, directly supporting the launch of new, complex recipes.

Brand Integrity: Delivered consistent, excellent blend-quality across all recipes, upholding brand standards globally.

This strategic investment allowed them to move their operations beyond mere regulatory compliance and into a position for unprecedented speed, cleanliness, and long-term competitive flexibility.

To explore how pneumatic blending can specifically transform your facility’s blending process and secure a competitive advantage, contact the engineering specialists at HaFSBX for a consultation.

About HaFSBX
HaFSBX designs turnkey systems for projects of all sizes. Our team understands our customers’ concerns and takes the time to listen, develop a plan, and communicate along the way. If you need someone you can trust and want to eliminate the stress of managing the details of your next project, contact us today to discuss your next project and how our team can help.

About The Author – Mitch Lund
Mitch has been with HaF Equipment for more than 4 years and leads business development for HaFSBX in the baking and snack sectors. He has been in ingredient handling for 14 years and can be found at many of the industry trade associations HaF actively supports, including ABA, BEMA, and ASB. Mitch is a graduate of the University of Minnesota’s Chemical Engineering program and is passionate about helping customers grow and improve their businesses.

October 30, 2024January 7, 2026

HaF Equipment Acquires Semi-Bulk Systems, Expanding Ingredient Handling Capabilities

Exterior photo of HaF Equipment Material Handling Equipment Manufacturer in Minnesota - HaF Equipment Acquires Semi-Bulk Systems, Expanding Ingredient Handling Capabilities

October 28, 2024

HaF Equipment, a Minnesota-based company with over 30 years in bulk material and dry ingredient handling, is thrilled to announce its acquisition of Semi-Bulk Systems, a St. Louis company specializing in wet ingredient mixing. This union brings together HaF’s expertise in dry ingredient handling and Semi-Bulk’s wet mixing solutions, offering an expanded range of bulk material equipment and services under one roof.

The decision to merge comes after years of collaboration between the two companies, during which customers frequently requested a provider that could handle both dry and wet processes. Now, HaF and Semi-Bulk will combine their strengths to meet this demand, reinforcing their leadership in bulk ingredient handling.

“We’ve seen firsthand the quality of Semi-Bulk’s technology, and we’re excited to be joining forces,” said Erik Johnson, President of HaF Equipment. The transaction was completed on October 28, 2024, and the integration will take effect immediately. Under the agreement, HaF Equipment acquired substantially all of the assets of Semi-Bulk Systems.

With this acquisition, HaF’s dedication to a team-driven, customer-first approach will continue to thrive. “Our values and commitment to customer satisfaction remain as strong as ever,” said Jared Beaupre, V.P. of Operations at HaF Equipment.

This expanded team brings both companies’ products together, enhancing the options available to customers and expanding HaF’s reach to the St. Louis area. “Joining with HaF allows us to bring even more to our customers,” said Ron Bentley of Semi-Bulk Systems, emphasizing their shared focus on bulk ingredient handling innovation.

Michael Thiel, V.P. of Sales and Marketing at HaF, summed up the sentiment: “We’re excited to unite dry and wet ingredient processing under one umbrella and to continue supporting our customers as we look to the future.”

For HaF Equipment and Semi-Bulk Systems, this partnership marks the beginning of a new chapter in serving the bulk ingredient handling industry.

For inquiries or more information, contact:
Erik Johnson, President HaF Equipment
sales@hafequipment.com
(651) 653-5098

July 30, 2024January 7, 2026

Sanitation Methods for Food Processing Equipment

by: Maria Buss and Nicole Johnson

With over three decades of expertise in bulk material handling, we understand the critical importance of sanitation in food processing operations. Ensuring both hygienic construction and effective cleaning methods is paramount in minimizing the risk of bacterial growth and foodborne illnesses caused by pathogens such as Salmonella and E. coli. The World Health Organization estimates that nearly 1 in 10 people globally fall sick each year from contaminated food, underscoring the need for rigorous sanitary practices. At HaF Equipment, we prioritize these principles, integrating Clean-in-Place (CIP) and Clean-out-of-Place (COP) systems into our machinery to provide comprehensive, efficient, and safe cleaning solutions that support the highest standards of hygiene in the industry. By leveraging these advanced systems in cleaning food processing equipment, we help our clients maintain optimal cleanliness, enhance operational efficiency, and ensure the safety and quality of their products.

Clean-in-Place (CIP) vs. Clean-out-of-Place (COP) Systems

At HaF Equipment, we prioritize systems that support CIP and COP cleaning techniques.

Clean-in-Place (CIP): These automated systems clean the internal surfaces of process equipment without disassembly. Clean-in-Place (CIP) systems offer an efficient solution for enhancing the sanitation process in the food industry. By minimizing exposure to high temperatures and chemicals, they contribute to a safer workplace environment while also aiding in the effective management of water and chemical expenses. CIP is ideal for tanks, pipes, and pumps. When designing CIP systems, it is important to factor in additional components like extra ports, different gaskets, waterproof equipment, airlock dummy shafts, sprayballs, and wands to ensure thorough cleaning.

The benefits of CIP include:

- Reduced Labor Costs: Automating cleaning saves time and manpower compared to manual cleaning.
- Improved Safety: Eliminates the need for workers to handle harsh chemicals at high temperatures.
- Enhanced Cleaning Consistency: Automated systems deliver consistent cleaning results every cycle.

Clean-out-of-Place (COP): Equipment unsuitable for CIP cleaning, such as fittings, utensils, and tank vents, is cleaned in a COP system. These components are submerged in a tank containing a hot chemical solution and agitated for a deep clean. In the COP procedure, the immersion washer is crucial in effectively cleansing items. These elongated tanks utilize powerful jets of detergent solution to create agitation and remove residues from processed materials and ingredients while they are immersed in hot water. Subsequently, the components undergo a thorough sanitization process to ensure a deep clean. Once cleaned, the parts are reassembled and reintegrated into the manufacturing equipment. It is important to note, however, that prior to immersing equipment in a COP tank, heavily solid equipment must be pre-rinsed. Failure to do so may result in the chemical bath becoming overloaded with excess debris, leading to re-deposition on the cleaned equipment. Larger items that cannot be fully submerged in the tank may obstruct circulation ports, impeding turbulence and hindering the cleaning process. In such cases, manual cleaning is recommended. Smaller and more intricate equipment parts are better suited for COP systems as they are typically inaccessible through CIP procedures.

Key points about COP systems are:

- Effective for Complex Parts: Cleans intricate equipment parts that CIP systems may not reach.
- Manual Pre-Cleaning Necessary: Heavily soiled items require pre-rinsing before COP cleaning to prevent overloading the chemical bath.
- Visual Inspection Crucial: After cleaning, parts should be visually inspected or swabbed to verify cleanliness.

Choosing the Right Sanitary Design System

CIP and COP systems offer advantages, and the optimal choice depends on your specific needs. CIP systems generally require a higher initial investment but offer significant labor savings in the long run. The following table summarizes key differences between CIP and COP cleaning processes:

Feature	CIP System	COP System
Cleaning Method	Automated	Immersion
Disassembly Required	No	Yes
Labor Intensity	Lower	Higher
Initial Investment	Higher	Lower

Comparing CIP and COP Systems

Equipment

Both CIP and COP systems require a range of equipment. These can include:

Pumps
Heat Exchangers
Sensors (temperature, etc.)
Tanks
Flow Meter
Strainer
Dryer
Sprayball

Shared Benefits and Cleaning Chemicals

Both CIP and COP systems:

Enhance efficiency.
Reduce cleaning time and cost.
Improve the hygiene of equipment and manufacturing plants
Increase the lifespan of the equipment.
Are compliant with regulatory standards
Exceeds regulatory standards with the capability of cleaning deep crevices that are often overlooked during manual cleaning.

Tip: Using both systems will drastically improve overall cleanliness, potentially allowing a facility to forgo manual cleaning altogether.

Both systems utilize similar cleaning chemicals, typically including:

Caustic solution (breaks down bonds between contaminants and surfaces)
Acidic solution (neutralizes the caustic solution and removes mineral deposits)
Sanitizer/disinfectant (eliminates microorganisms)

The specific cleaning cycle steps will vary based on the equipment and product type.

A typical CIP cycle involves:

Pre-rinse
Wash
Intermediate rinse
Acid rinse
Sanitize
Final rinse

A typical COP cycle involves:

Dry cleaning
Rinse parts in the COP tank (with cool water under 80 degrees Fahrenheit)
Clean the equipment with a soap or chemical
Rinse the parts in the COP tank
Complete a visual inspection or swabbing (ensures the parts were adequately cleaned)
Sanitize the parts in the tank

Food manufacturers must invest in sanitary equipment design and implement effective cleaning procedures. By choosing systems that prioritize these elements, they can ensure a safe and hygienic production environment, safeguard their brand reputation, and promote consumer trust in their products.

ABOUT HaF

HaF Equipment offers turnkey services for projects big and small. Our team understands the concerns of our customers and takes the time to listen. We develop a plan and communicate along the way. If you need someone you can trust and want to eliminate the stress of managing all the details of your next project, HaF is Ready To Connect.

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June 28, 2024February 19, 2026

Understanding the Impact of Whey Protein in Bulk Material Handling for Bakery and Cheese Production

by: Dan Fried and Abby Cesarz

Whey protein, a byproduct of the cheese production process, plays a critical role in the bakery and cheese industries. Its high nutritional value and versatile applications have made it a key ingredient in numerous food products. For production decision-makers, it’s essential to understand the significance of whey protein in the context of bulk material handling equipment. This knowledge is crucial for optimizing whey manufacturing processes and maintaining a competitive edge in the market.

What is Whey Protein?

Whey protein is a complete protein derived from cow’s milk, containing all nine essential amino acids for human nutrition. It is also a valuable byproduct of the cheesemaking process. Enzymes are added to milk to separate the solid curds (used for cheese) from the liquid whey. This liquid whey is then processed to extract the protein, which is subsequently dried and often flavored for various applications.

Uses of Whey Protein in Industry

Whey protein is used extensively in the bakery and cheese production industries for several reasons:

1. Nutritional Supplements: Whey protein is a popular ingredient in dietary supplements due to its high-quality protein content and easy absorption.

2. Weight Management: In weight management products, whey protein promotes satiety and helps reduce overall calorie intake.

3. Clinical Nutrition: Whey protein is utilized in clinical nutrition to improve the health status of patients, especially the elderly, by enhancing their immune response and maintaining muscle mass.

4. Food Industry Applications: Whey protein is a versatile ingredient that enhances the texture, solubility, and shelf life of various food products such as ice creams, baked goods, and beverages.

Industry Overview

The global whey protein market is experiencing significant growth, driven by increasing health and wellness awareness and expanding applications in various sectors. North America and Europe lead the market due to their advanced health and fitness industries. Key players such as Glanbia, Nestlé, and WheyCo dominate the industry with extensive distribution networks and innovative product portfolios.

Whey Protein Production Process

1. Milk Collection and Pasteurization: Cow’s milk, containing 3.5% protein, 4% fat, and 4.6% lactose, is cooled and transported to cheese processing facilities. The milk is pasteurized to eliminate bacteria.

2. Separation: Enzymes are added to separate the milk into curds (casein) and whey. The liquid whey is then sent to whey protein manufacturing plants.

3. Processing: The liquid whey undergoes various treatments, including filtration and drying, to produce whey protein concentrate (WPC), which typically contains about 90% protein.

4. Flavoring and Packaging: The whey protein is flavored in high-speed blenders and packaged using specialized whey processing equipment such as dryers, mixers, and bag fillers.

Essential Whey Protein Processing Equipment

Drying Equipment: Dryers, screws, sifters, and magnets are used to remove moisture and ensure the purity of the protein.
Blending Equipment: Bag breakers, mixers, and airlocks are employed to blend the whey protein with flavors and other ingredients.
Packaging Equipment: Bag fillers, scales, bag sealers, and metal detectors ensure the final product is safely and accurately packaged.

For decision-makers in the bakery and cheese production industries, investing in advanced bulk material handling equipment is essential for an efficient whey protein production process. Partnering with a reliable equipment provider ensures the quality and safety of the products and enhances operational efficiency. By leveraging the expertise and technology offered by HaF Equipment, companies can stay competitive, meet growing market demands, drive innovation in their whey protein production processes, and maintain a strong market position in the dynamic industry.

ABOUT HaF

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August 19, 2022January 22, 2025

IBIE, Snack Food & Wholesale Bakery announce 2022 BEST in Baking top honors & qualifying companies

Program recognizes leading exhibitors and suppliers driving progress in the baking industry.

The International Baking Industry Exposition (IBIE), commonly known as the Baking Expo, in partnership with Snack Food & Wholesale Bakery, announced the 2022 BEST in Baking Program top honors and qualifiers who will be recognized and celebrated during the triennial trade show Sept. 18–21, 2022 in Las Vegas.

HaF Equipment is honored to be among these leaders in the baking industry and to be recognized for sanitation design with our Moovinator Horizontal Load Filter Receiver!

Visit us at our booth at the International Baking Industry Exposition, in Las Vegas from September 18 through 21, 2022. where we will showcase our innovations in bulk material handling design, including the Moovinator.

Schedule an appointment and come see us at the show!

https://www.snackandbakery.com/articles/99269-ibie-snack-food-and-wholesale-bakery-announce-2022-best-in-baking-top-honors-and-qualifying-companies

July 23, 2022February 19, 2026

Flour Production: Material Handling

by Will Aldrin And Spencer Evans

Flour is an important ingredient in baked goods, pasta, and many other foods, and wheat flour is one of the most universal ingredients used in food production worldwide. In 2018, of the approximately 765 million tons of wheat crop, 53% (or 402 million tons) were used to make wheat flour. More wheat flour was produced than sugar (166 million tons), salt (290 million tons), and soybeans (349 million tons).

The flour-making process is fairly simple; however, the flour production process on a large scale is complex and labor-intensive, and proper material handling of flour is a critical part of successfully processing flour for commercial use. An efficient flour handling system will help to reduce production costs and improve product quality. Flour production best practices include:

Easy to clean equipment: The use of material handling equipment that is designed with minimal crevices and grooves and can easily be cleaned
Automation: The use of material handling equipment with sensors and automation to control the flow of material
Implementing strict cleanliness protocols
Safety: Design systems that are safe and train employees in safe lifting and moving techniques

EASY-TO-CLEAN EQUIPMENT IS CRITICAL!

What do you mean flour is raw?!

This might surprise some of you, but all that flour is a raw ingredient. Flour isn’t “raw” because it is a product component the way sand is the “raw” ingredient of glass. Flour is “raw” in the same way that uncooked meat and poultry are “raw.” Flour is minimally processed during its creation, meaning there is still lots of bacteria in the flour, even in the bags you buy at a grocery store. None of that matters once the flour is used, as many applications of flour heat the flour to the point where most, if not all, of the bacteria are killed. But this means that the flour is highly susceptible to spoiling if not properly stored.

To make sure that flour successfully goes from field to food, there are a variety of important requirements that must be met so that the flour is moved and stored in a safe and sanitary manner.

Flour handling systems equipment needs to be cleaned regularly. The HaF Moovinator is a horizontal load filter receiver that is designed in a pneumatic conveying system to be easy to clean. Below is an image of the HaF Moovinator. When the filter bag access door is opened, there is easy access and a good “line of sight” for the operator to clean out the equipment.

Safety and Sanitary Measures When Handling Flour

Considering humidity levels is one of the most important factors when storing or moving flour. Bacteria such as salmonella and E. coli can quickly propagate in flour when exposed to even mildly humid air. That’s why dehumidifiers and airtight storage are necessary when storing flour for commercial food processing, especially in tropical climates near the equator. Humidity can also cause the flour to clump, leading to difficulty transporting it through pneumatic systems and improper mixing when producing products where flour is used.

When designing a flour handling system, several things must be considered.
1. The construction materials and the equipment’s sanitary design level. Stainless steel and food-grade construction are critically important.
2. The flour equipment build must be checked to ensure no pits, crevices, or holes where material can stagnate, spoil, and infect the rest of the flour. This includes checking for airtightness on flour storage equipment. Imperfections will allow humid air to enter the system, raising the chance of bacteria growth in the flour.
In a facility that handles bulk production of flour, there are many elements present for a dust explosion or fire to occur: fuel, confinement, dispersion, oxygen, and a spark. An effective and properly operating industrial dust collector and dust collection system minimizes the risk of fire or explosion and must be considered when designing a flour handling system.

Summary:
Proper flour material handling is a critical part of a successful flour production process for commercial use, and an efficient material handling system will help to reduce production costs and improve product quality. Commercial manufacturers can help protect the consumer, their output levels, and ultimately their bottom line by investing in high-quality flour processing equipment.

HaF Equipment specializes in the design and supply of flour processing systems, focusing on the details of sanitary design. We call it “tool-free-quick-take-apart” equipment. Our flour handling systems can also incorporate explosion mitigation equipment.

Contact a HaF account manager today to discuss your options.

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Pneumatic Blending – Back to the Basics

April 15, 2022January 7, 2026

Airlocks and Pneumatic Conveying

by Dan Fried and Devon DeJong

Does your mind go straight to the scene of your favorite Sci-Fi movie when someone mentions airlock systems– where the hero (or villain) is trapped between safety and being sucked out into deep space at the press of a button? We like a good science fiction movie, too, but airlocks in pneumatic conveying get us just as excited!

What are airlocks? An airlock is a compartment with doors that can be sealed against pressure which permits the passage of people and objects between environments of differing pressure or atmospheric composition while minimizing the change of pressure in the adjoining spaces and mixing of environments. The airlock technology consists of a relatively small chamber with two airtight doors in series which do not open simultaneously. (Source)

In pneumatic conveying, airlock systems are the passageways that bulk materials use to move between environments consisting of different pressures, gases, or both, with the goal being to minimize pressure loss and to prevent the gases from mixing. (In pneumatic conveying, airlocks are used for passage between various environments of different materials like gases, or different pressures, or both, to minimize pressure loss or prevent the gases from mixing). Airlocks are a critical component of pneumatic conveying designs. When applied to conveying, the objective is to move bulk material across a pressure differential; low to high (Pressure Conveying) or high to low (Vacuum Conveying).

How airlock technology works can sound complex; however, the design is simple. When a product drops into a pocket on the top, the rotor spins and drops the product out the bottom. The rotor has VERY tight tolerances with the housing to prevent air or the product from blowing past the rotor tips. (A typical airlock will come with a rotor tip-to-housing clearance of between .004” and .007”; Once that clearance is above .0079″ it is no longer NFPA compliant). An airlock prevents air leakage across the pressure differential.

Airlocks Used in Bulk Material Handling

Drop-through airlock. What is beneficial about this airlock is that the cost is lower because it is more widely available. The downfall to the drop-through airlock is the head height.

Drop-through airlock with rails. Customers appreciate this airlock because it is operator and maintenance-friendly. The drawback to this airlock is the cost on the application’s front end.

Blow-through airlock. Compared to the drop-through airlock, the blow-through lock is preferred because of its head height and the feature that no pick-up shoe is needed. The blow-through airlock is avoided at times because of the cost and the few options it provides.

Airlocks and NFPA Compliance

Airlock systems are one of the most important components of an equipment’s success. Knowing the application will determine whether the airlocks need to be NFPA Compliant.

The National Fire Protection Association is an organization that is devoted to eliminating death, injury, property, and economic loss due to fire, electrical and related hazards. The NFPA Codes & Standards states that the airlock has a minimum of 8 vanes. At least two vanes must always stay in contact with each side of the housing, and the vanes must be at least 3mm thick. This helps keep flames contained to the rotor pocket if there is an explosion. Plastic or rubber tips are not NFPA compliant, as they will not hold up to the heat of an explosion. It’s also important to know that rotor-to-housing clearance must stay below .0079″ (0.2mm).

SELECTING AN AIRLOCK

Many factors go into selecting the right airlock for a project. Knowing the environment to which the airlock will be exposed is a vital consideration.

Temperature is a key factor, so it is important to know if the airlock will be indoor or outdoor, and the temperature of the material being conveyed.
Pressure above or below the throughput needs makes a difference.
Product details surrounding the airlock need to be considered to select the proper airlock; i.e. bulk density, angle of repose, flowability, abrasiveness and explosiveness are all product characteristics that can affect the airlock.

When questioning which airlock system is best suited for a project, consider the airlock itself; body type, body material, rotor style/material, inboard vs. outboard bearings, and gland vs. air purge shaft seal play into what airlock will perform the best.

There are many options to rotary airlocks.

The shallow pocket types reduce the volume per requirement and are generally used on filters, cyclones and silos.
A staggered pocket rotor has a continuous and uniform flow to provide a more accurate rate of material flow.
Fine Dosing rotors are beneficial when feeding or discharging fine powders, materials or granules that are contained in hoppers and silos.
A scalloped rotor is best suited for sticky materials or food-grade applications.
Flexible tip rotors are helpful when trying to avoid jams in the valve and are more suited for dust filters than food-grade applications.
Consider an adjustable rotor when handling more abrasive material.

Rotary airlocks can also offer a variety of features.

A low-cost feature with a high reward is a shaft seal air purge. A shaft seal air purge will prevent material from entering the seals and bearings.

A Zero Speed Switch is a valuable feature where it alerts the system if the rotor stops spinning, jams, or breaks.

Although they have a high price point, Slider Rails allows access for cleaning and maintenance.

The material and the coating of an airlock is critical. Nickel plating, chrome plating, and tungsten coating all help prevent premature wear of the airlock.

Factors, options, and features of the airlock system can be overwhelming. Working with a skilled team of knowledgeable engineers in the field can help. With over 25 years of experience, HaF Equipment is that team Ready To Connect!

Summary:
HaF Equipment is here to assist you with which application would benefit from pneumatic conveying; and seeing is believing. So, contact a HaF account manager today to see what options we can provide you.

CONTACT US today to discuss your pneumatic conveying equipment needs.

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Pneumatic Blending – Back to the Basics

Pneumatic Blending A Strategic Advantage and The Operational Imperative: From Bottleneck to Competitive Edge

Quantifiable Results: Strategic Actions for Competitive Advantage

Clean-in-Place (CIP) vs. Clean-out-of-Place (COP) Systems

Choosing the Right Sanitary Design System

Comparing CIP and COP Systems

What is Whey Protein?

Uses of Whey Protein in Industry

Industry Overview

Whey Protein Production Process

Essential Whey Protein Processing Equipment

Program recognizes leading exhibitors and suppliers driving progress in the baking industry.

What do you mean flour is raw?!

Safety and Sanitary Measures When Handling Flour

Airlocks Used in Bulk Material Handling

Airlocks and NFPA Compliance

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System Integration

Pneumatic Conveying

Mechanical Conveying

Bulk Bag Unloaders

Ready To Go Equipment

Feeders

Air Pollution Control

Dust Collection

Liquid Handling