food production equipment Archives - HAF Equipment

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

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HāF Equipment Acquires Semi-Bulk Systems, Expanding Ingredient Handling Capabilities…Read More

March 11, 2026March 11, 2026

CheeseExpo 2026!

Smart Solutions: HaFSBX Brings Automation Products to the Dairy Industry

CheeseExpo 2026 brings together over 4,000 professionals from the cheese, butter, whey, and cultured dairy processing industry for an experience unlike any other. The event blends educational programming, meaningful networking, celebratory recognition of excellence, and an exhibit floor showcasing cutting-edge solutions.

HaF Equipment designs and builds powder handling and processing systems for cheese and dairy manufacturers, focusing on salt, cellulose, NFDM reconstitution, whey powder handling, powder packaging, and other automated solutions.

The HaFSBX team is looking forward to attending CheeseExpo 2026 to learn more about the latest technology, reconnect with old friends, build new partnerships, and strengthen long-standing relationships. We value the time and opportunities that CheeseExpo 2026 provides. If you plan to attend the CheeseExpo in April 2026, let us know. We would love to hear from you!

Solving Your Toughest Ingredient Handling Challenges

Powder Packaging Automation – Smart Solutions for Handling Whey and Dairy Powders

Automated powder packaging systems connect seamlessly with upstream dryers to move whey and dairy powders from process to package with accuracy and control. By integrating conveying, filling, dust control, and controls into one system, cheese producers reduce manual handling while maintaining sanitary conditions and consistent packaging performance.

How this helps cheese production

Improves consistency when packaging whey, milk powders, and dairy blends
Reduces dust and product loss during bag filling
Enhances sanitation and food safety in dairy environments
Supports scalable automation as cheese production volumes grow

Salt Handling Automation

Automated salt handling systems streamline the transfer, batching, and dissolution of salt used throughout cheese production. By replacing manual bag dumping with controlled unloading, conveying, and mixing, cheese plants achieve safer operations and more consistent salt addition—critical for flavor, texture, and yield.

How this helps cheese production

Delivers consistent salt flow for brines and direct ingredient addition
Improves operator safety by eliminating repetitive lifting
Supports precise control of salt levels for uniform cheese quality
Reduces variability that can impact flavor and moisture control

Cellulose Handling and Dust Control Solutions

Cellulose and anti‑caking ingredients used in shredded cheese applications require gentle, dust‑controlled handling. Automated bulk bag unloading and vacuum conveying systems deliver these fine powders reliably—even in low‑headroom dairy facilities—while maintaining sanitary conditions and protecting operators.

How this helps cheese production

Ensures even distribution of cellulose on shredded cheese lines
Minimizes airborne dust that can affect sanitation and housekeeping
Improves ergonomics and reduces operator exposure
Maintains consistent flow of difficult, lightweight powders

NFDM Reconstitution – Automated Solution with Semi‑Bulk VacuCam®

Automated NFDM (non‑fat dry milk) reconstitution systems use VacuCam® powder‑into‑liquid mixing technology to rapidly wet, disperse, and hydrate dairy powders. By eliminating manual mixing and dusting, cheese producers achieve repeatable liquid dairy bases with improved process control.

How this helps cheese production

Produces uniform reconstituted dairy liquids for consistent formulations
Reduces mix time and operator involvement
Minimizes dust during powder induction
Supports sanitary, CIP‑ready dairy processing

Smart Solutions for Protein Drinks Using VacuCam® Powder‑Liquid Mixing Technology

VacuCam® mixing technology enables fast, dust‑free incorporation of protein powders into liquids for dairy beverages and nutritional products. Using vacuum‑based powder induction, these systems provide precise control and repeatable results—ideal for high‑protein dairy applications tied to cheese and whey processing.

How this helps cheese production

Creates smooth, lump‑free protein and whey‑based beverages
Improves batch‑to‑batch consistency for value‑added dairy products
Reduces sanitation risks associated with open powder handling
Enables scalable production of protein‑rich dairy formulations

Visit Us At CheeseExpo 2026

If you plan to attend the CheeseExpo in April 2026 at the Baird Center in Milwaukee, Wisconsin, let us know. We would love to hear from you!

See you soon in Milwaukee, Wisconsin!

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.

March 6, 2026March 10, 2026

Smart Solutions: HaFSBX Leads Micro Ingredient Automation Developments

Image of colorful bakery foods. Ingredient Automation Operations and Bakery Equipment Manufacturers - HaF Equipment.

by Mitch Lund

In the latest feature by Baking & Snack, Minor ingredient automation tightens up operations, the industry is buzzing about the shift toward automated handling of minor and micro ingredients. While efficiency and waste reduction are often the primary drivers for capital investment, HaFSBX is leading a different conversation: the impact of automation on public health and workplace safety.

The Precision of Wellness: How Micro Ingredient Automation Supports The Promise on the Package

Our very own Mitch Lund, Business Development Manager at HaFSBX, was recently consulted for his expertise on why “going small” with automated ingredient handling leads to “big” wins for bakeries, and why.

Not only is product more consistent in quality because of the accuracy of automation... “it means bakeries will be in better compliance with their nutritional targets for vitamins and salt levels." — Mitch Lund

In an era where consumers are scrutinizing labels for sodium content and fortified nutrients, manual scaling is no longer just an efficiency risk—it’s a compliance risk. By automating, food producers ensure that every loaf meets the exact nutritional promise on the package.

Protecting the Heart of the Bakery: The People

Precision is vital, but so is the longevity of the workforce. Manual ingredient handling is often the grind of the bakery—repetitive, dusty, and physically taxing.

As Lund pointed out in the article, automation transforms the environment:

• Reduced Ergonomic Risk: Eliminating the repetitive lifting and bending of 20- to 50-lb bags.

• Respiratory Health: Minimizing employee exposure to airborne dust from ingredients.

• Cleaner Operations: A tighter system means a more sanitary workspace and fewer injuries.

By automating delivery, you reduce risks associated with the repetitive lifting and bending as well as exposure to dust that employees would otherwise endure,” Lund said. “This leads to fewer injuries and a cleaner work environment.

Leading the Industrial Transition

At HaFSBX, we believe automation shouldn’t just be about “taking a pit-stop out of a race.” It should be about building a smarter, safer, and more transparent food system. Whether you are managing salt levels for heart-healthy lines or protecting your team from the physical demands of the mixing room, we are here to engineer those solutions.

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.

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.

CONTACT US today to discuss your next project and how our team can help from concept to system solution.

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June 28, 2024February 19, 2026

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

blocks of cheese

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

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.

CONTACT US today to discuss your next project and how our team can help from concept to system solution.

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March 14, 2023February 25, 2025

A Sticky Situation: Manufacturing Snacks and Confections

Manufacturing Snacks and Confections - HaF Equipment

Revenue in the Confectionery & Snacks segments is estimated to amount to US$299.50bn in 2023 and is expected to grow annually by 3.00% (CAGR 2023-2027). Most revenue is generated in the United States. (Statista) As the confectionery and snack manufacturing process continues to expand, driven by America’s love for chocolate bars, doughnuts, marshmallows, and other popular treats, the need for confectionery and candy processing equipment in the market has never been more critical. Manufacturers must adapt to this rising demand by ensuring their snacks and confectionery manufacturing machines can efficiently manage sticky, gooey ingredients without compromising on quality.

America's Sweet Tooth

The demand for sweets and snacks has never been higher, and with the growth of e-commerce and global marketplaces, manufacturers of confectioneries and snacks have had to scale up their operations. To ensure the production of high-quality confections, however, manufacturers must invest in reliable snack manufacturing machines that meet the specific needs of their product line.

The equipment essential for the snack manufacturing process is designed with strict hygiene protocols in mind, ensuring consistent output to maintain flavor and texture standards. Additionally, snack and confectionery manufacturing machinery should be easy to clean and maintain, supporting sanitary conditions and the production of high-quality products.

To maintain consistency in product quality, manufacturers in the confectionery and candy processing equipment market must choose durable machinery capable of enduring extended use. Investing in the right snacks manufacturing machine and confection processing equipment enables producers to maximize efficiency while delighting consumers with their favorite treats.

In addition, manufacturers must also consider food safety regulations when selecting the appropriate equipment. That selection must include equipment designed with food safety standards in mind so that products remain clean and safe to consume. By maintaining these standards throughout production, manufacturers can ensure their customers receive a product they can trust.

Equipment Used to Manufacture Confections and Snacks

The equipment required to manufacture confections and snacks varies depending on the specific production process and may include:

1. Mixing equipment: used to blend the ingredients, such as sugar, corn syrup, and gelatin, together.
2. Cooking equipment: used to heat and cook the mixture to a specific temperature and consistency.
3. Whipping equipment: used to aerate the mixture and create the fluffy texture of the marshmallows.
4. Depositing equipment: used to deposit the marshmallow mixture into molds or onto a conveyor belt.
5. Cutting equipment: used to cut the marshmallows into desired shapes and sizes.
6. Packaging equipment: used to package the marshmallows into bags, boxes, or other containers.

Some snack and confectionery manufacturers may also use additional equipment for specific production processes, such as extruders or enrobing machines. Additionally, production equipment for confectioners and snacks may include:

Bulk Bag Unloaders
Bag Break Stations
Blower packages
Bin vents
Filter Receivers
Piping
Liquid skid/tote
Extrusion

HaF Equipment Does Its Part

Custom-engineered material handling equipment systems are in greater demand now, more than ever. Increasing demand for safe and hygienic processes drives growth within the snack and confection market.

By keeping our finger on the pulse of the industry, HaF Equipment is ahead of the curve. The manufacturing of our equipment focuses on operator-centric designs and our proven processes for success to support our major markets, making HaF Equipment more than just a great equipment manufacturer. We are your partner in excellence, committed to your success through service with integrity, purpose, and ingenuity. By designing innovative solutions to powder handling, bulk material handling, dust collection, and batching systems, we meet today’s manufacturing challenges head-on to break through the status quo.

HaF has the expertise and experience to accommodate a wide range of needs when it comes to material handling and equipment manufacturing. We’re Ready to Connect with you and offer a customized solution and discuss your specific project needs.

Contact a HaF account manager today to explore our customized solutions tailored to your specific snack manufacturing and confection processing needs

For Fun: The History of Marshmallow Q: When were marshmallows first enjoyed? A: 2000 BC, Ancient Egypt. They were rare and a special treat reserved for gods and royalty. Q: How was it originally made? A: It was made from the root sap of the mallow plant, which grew in marshy areas, and mixed with nuts and honey. Q: What else can you use the mallow plant for? A: Heal sore throat, anti-inflammatory. The leaves can be used as a laxative. The plant contains mucilage, which the plants use to store water. That helps with these medicinal effects. Today, you can find the mallow root in teas, tinctures, capsules, ointments, creams, sodas, and cough syrups. Q: When was the modern marshmallow created? A: 19th century France. By this point (1927), the mallow root had been replaced by gelatin and/or egg whites. By 1950, Alex Doumak created the mass production extrusion process. Top two producers today: Kraft Heinz Company, Doumak, Inc.

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August 25, 2022April 8, 2025

Material Handling Challenges When Handling Salt

handling salt in manufacturing

By: Caleb Meyer and Caroline Harrington

Every day people use salt, and most people associate salt with baking or cooking at home. Perhaps they associate it with deicing roads during an icy winter if they live in colder climates. However, in manufacturing, we associate salt with bulk processing and its importance to industries ranging from food manufacturing, animal feeding, pharmaceuticals, chlorine production, textiles, and oil.

Salt is a common ingredient in many industrial and manufacturing processes but can be corrosive to machinery. When salt comes into contact with metal, it causes the metal to oxidize, leading to rust and other damage. Moisture accelerates this process and is particularly damaging to machinery used in wet or humid environments. Over time, salt corrosion causes parts to break down and fail, leading to costly repairs, replacements, and downtime! To prevent salt damage, regularly cleaning and lubricating machinery is necessary to remove salt from work areas as soon as possible to extend the life of the manufacturing equipment and avoid loss of revenue.

Use of Salt in Manufacturing

Salt handling in manufacturing is not uncommon, and interestingly, the decision to use salt is made based on how its chemical structure will interact with the materials used. For example, salt interacts with water to lower its freezing point. When used on roads, it results in safer roads. Salt is also used to prepare textiles before dying, in oil drilling as a lubricant and cooling agent for the drilling head. Of course, everyone knows that salt is a common ingredient in baking and cooking to add flavor to our favorite foods and desserts! However, there are material handling challenges when it comes to manufacturing with salt. When used extensively, salt breaks down the oxide film of metals resulting in pitting. Its abrasive nature also wears away at materials and tends to clump up in humid environments presenting a material handling challenge.

Material Handing Challenges in Production When Using Salt

Salt is formed from the reaction of an acid and a base to create an ionic salt and water. In its solid-state, salt forms crystals in the face-centered cubic close packing atomic crystal packing structure. This arrangement allows the salt to be a good conductor of electrical current. When salt is dissolved in water, the positively and negatively charged ions dissociate to create a brine. When the brine is in contact with iron-rich metals it not only puts oxygen atoms in close contact with the metal but also provides an ideal environment for free electrons in the iron structure to bind with the oxygen resulting in the formation of rust and eventual corrosion.

What Manufacturers Should Know When Handling Salt

From a material handling equipment manufacturer’s point of view, we know the destructive nature of salt on equipment; poorly made and maintained equipment allows that destruction to escalate. Salt can quickly wear manufacturing equipment down and ruin products when mismanaged—understanding the frustrations and challenges of the manufacturing industry drives HaF Equipment to design solutions to material handling systems that can handle related material handling problems when using salt in manufacturing. At HaF Equipment, we address salt’s corrosive and abrasive nature in our designs by:

using the best choice of stainless steel for all equipment.
designing tool-free-take-apart equipment that’s easy to clean
designing to minimize nooks, crannies, and crevices where corrosive materials can lodge.
keeping the system dry

In a process where ambient humidity will ruin the product, HaF can integrate a dehumidifier and design all welds in either food grade or USDA grade standards when necessary. HaF also incorporates a series of pistons as flow enhancement tools to blow cool, dry air over the salt to reduce ambient humidity and uses pneumatic thumpers to break up clumps so that they will not form due to settling.

HaF has the expertise and experience to accommodate a wide range of needs when it comes to the material handling of strong chlorides such as salt. We’re Ready to Connect with you and offer a customized salt handling solution and discuss your specific project needs.

Contact a HaF account manager today to discuss your options.

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Flour Production and Material Handling

Turnkey Manufacturing Solutions

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

Flour Production Material Handling Equipment

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.

HaF Moovinator filter receiver

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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