According to Fadi Aramouni, Professor of Food Science, you can significantly reduce loss inside your facility. Dr. Aramouni, along with McKenna Mills, food lab manager at Kansas State University, determined that the use of a Stevenson Spiral Chute can lower rates of breakage, rework, and waste.
Breakage happens when fragile product is handled in a less-than-gentle way. It doesn’t affect taste, but adversely affects shelf appeal and the customer experience -- which, in turn, affects the bottom dollar. Who wants a beard-full of broken potato chips? Nobody. Stressful production methods can lead to undesirable product, which is then sent to “rework.” Most plants have a rework process. You disassemble back to raw ingredients, grind it up and reintroduce the product to the manufacturing process. This is an expensive proposition, always doubling processing costs at least. Still, it is preferable to throwing it out. In some cases, product is completely unfixable. Peanuts turn into peanut butter, food becomes fertilizer, or the product simply goes to the landfill.
According to Dr. Aramouni and Ms. Mills, Spiral Chutes handle fragile product “remarkably well.” In their report, which can be viewed by clicking here, Stevenson’s spiral chutes reduce product breakage to below 2%.
Is a spiral chute right for your application? Does your product drop more than 18 inches? Perhaps between the roaster and a conveyor, from processing to packaging, or inside a storage bin? If so, contact us for a consultation.