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Heat Transfer
Using radiant, convective or mixed mode heating, at high or low rate, these process technologies produce low-fat baked and expanded snacks as well as opening up opportunities to develop completely new snack formats.
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Starts 24 May 2022

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Latest News
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Published 17 May 2022
Productivity up, costs down with MAX³

Published 11 May 2022
New technology means quicker die delivery

Published 20 April 2022
Schenck Process Announces Strong Q4 and Full Year 2021 Results

Published 08 April 2022
New extruder increases output from a smaller machine

Published 08 February 2022