Every year since 1963, the President of the United States has issued a proclamation announcing National Small Business Week, which recognizes the critical contributions of America’s entrepreneurs and small business owners.
More than half of Americans either own or work for a small business, and they create about two out of every three new jobs in the U.S. each year.
We’re proud to be part of that group.
Dear Fusion Tech Customers,
As you have heard, President Trump has finalized the tariffs on imported steel and aluminum. As of Friday, March 23, 2018 a 25% tariff on imported steel and 10% tariff on imported aluminum has been implemented.
A large majority of Fusion Tech’s base materials, including filler materials, have been and will be affected by these tariffs.
Due to the vast uncertainty surrounding new pricing and how it will affect the market, our vendors will no longer adhere to the practice of notifying us of price increases, nor will they be able to honor any previously agreed upon price contracts. We have no control of this price dynamic. We will be forced to pass along these increases as we get them.
This will not affect purchase orders that have already been submitted prior to March 23, 2018.
Fusion Tech will continue to communicate the pricing changes as soon as we are notified. We greatly appreciate your business and patience during this time.
Thank you,
Fusion Tech Staff
Maintaining a food processing oven requires special tools to ensure the oven is operating at peak performance.
Evaluating air flow and speed, finding air leaks, setting dampers, determining static pressures and gas burner settings, and calibrating probes are normal, sometimes every day, maintenance tasks that require specialized tools.
Larger food processing companies likely already have these tools on hand. However, start-ups and smaller food processors may not have needed these oven maintenance tools before — and might not be equipped to properly maintain their oven when it is installed.
Commercial ovens, as with any food processing equipment, can pose serious safety hazards for employees.
Burns, pinch points, crush points, cuts, chemical burns, carbon dioxide suffocation, or being trapped in an oven while in the cook cycle are all possible if proper care is not taken when operating a commercial smokehouse, dehydrator, or steam oven — leading to serious injury or death.
As a food processing company, it is imperative that proper safety signs be posted on and around any commercial oven to notify employees of potential dangers associated with this piece of equipment.
A commercial smokehouse or dehydrator is a big investment — one that requires regular checks and maintenance to keep it running efficiently.
An oven designed to provide easy access to the components that require regular and preventative maintenance will reduce the time your team needs to upkeep the oven. The less amount of time spent maintaining and repairing an oven results in more cook time, more product, and more profits.
It’s important then that when you invest in a commercial smokehouse or dehydrator, you find one with components that are easy to access, easy to repair, and don’t need replacing as often.
A commercial smokehouse or dehydrator is a big investment — one that requires regular and ongoing maintenance to ensure a long oven life.
Commercial oven manufacturers provide information on how and what should be routinely inspected and maintained, but in many facilities, those instructions are often buried in a user manual that gets stuck in a drawer somewhere or made inaccessible to maintenance personnel.
Regular preventative maintenance is necessary to keep your oven operating for a long period of time.
Platforms are an integral part of any food and beverage processing facility — providing access to equipment, safety egresses, employee walkways, and increasing manufacturing space. They are the best way to utilize limited space in a facility while optimizing work and traffic flow.
Chances are you will need some kind of platform in your facility — whether a mezzanine, structural platform, crossover, or catwalk.
When it comes to investing in a platform, there are two main styles to choose from: a custom or modular platform.
Each offers unique benefits and limitations based on your needs and applications, so how do you know which one will work best for you?
The way trucks are loaded into a smokehouse or dehydrator greatly affects the creation and strength of the breakpoint — and can have a negative impact on the consistency of the product.
Anytime you add an object, like a smokehouse truck, into the flow of air, you change the way that airstream moves. It will either break apart or diminish if it’s hitting a wall, or it will flow around the object into a new path.
Overload product onto a truck and you’ll create a wall that prevents air from moving across the product. Under load product or trucks in the oven, and air will flow to the place of least resistance.
This is why it’s critically important to know the best ways to load trucks into a smokehouse or dehydrator.
Choosing the proper heat source for your product when purchasing a commercial smokehouse or dehydrator can be a daunting task.
What are the differences between heat sources? Which works best for what you’re trying to achieve? What heat source is going to be easy to maintain and inexpensive to run? What is the price difference between each heat source? Do you have the proper utilities already in your facility, or will you need to have more brought in?
There are a lot of aspects to consider when choosing the best heat source for your product. So where do you start?
Airflow is the most important feature of any industrial smokehouse or dehydrator.
It’s the airflow that is ultimately responsible for creating the breakpoint that in turn cooks product in the oven. The better the airflow, the stronger the breakpoint, and the more consistently product will cook — resulting in better yields, better coloring, and better texture.
The airflow is critically important to any cooking process, which means it’s critically important to be aware of any variations in airflow that may affect the creation of the breakpoint and result in inconsistent cooking.
But how do you do that? How do you know if the air is moving optimally in an oven? How can you determine if something is wrong with an oven and affecting the airflow?
The answer is simple.
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