Littleford Day Inc. Where Processing Ideas become Reality.

Littleford Day Inc. Where Processing Ideas become Reality.

Processing Food with Littleford FKM Units Littleford Day Inc. Where Processing Ideas Become Reality.

Littleford Equipment for the Food Industry. Presentation Index Page Contents 4 The “Fluidized-Bed” Concept for Mixing and Drying. 5 Chopper action on food dispersion process. 6 Manufacturing Options. 7 How do we build them. 8 Our Regular Sizes. FM/FKM Series. 9 The Littleford Advantages. 10 Drying in the Littleford 11 The Chopper advantages when drying. 12 Granulating with the Littleford. 13 Lecithinization of Food Powders. 14 Spices and Flavoring Operations. 15 Powdered Drinks Process. 16 Bakery Mixes in the Littleford. 17 Gelatin Desserts and the FM/FKM Series. 18 Cocoa Processing. 19 & 20 Disolvation. Steam Stripping & Solvent Removal 21 Sterilization and Inoculation of Growing Media. 22 Chocolate Paste Mixing & Cream Centers 23 Chocolate Flavored Compound Coatings & Cold Milk Additives. Tabbleted Candies. 24 Rental Programs. 25 Service and Spare Parts. 26 Technical Center: Our Lab. Facilities. Testing & Optimizing Products.

The unique action created by the movement of the mixing elements produce intense but gentle intermingling of the materials of the mix in a mechanically fluidized bed. Liquid dispersion is done by spraying liquids against fluidized powder, by Top and / or Bottom Mounted Nozzles. Mixing elements are designed to force the product into appro- priate components of axial & radial motion. High-Speed Blending Choppers enhance mixing action by controlling particle size and trace ingredient dispersion, usually without the need for additional process steps. The “Fluidized Bed” Operation for Mixing & Drying: The unique mixing action of the FKM series mixers is accomplished by a horizontal shaft which revolves at a high rate of speed rapidly projecting and hurling the mix materials away from the vessel wall into free space, filling the entire vessel. The mixing action causes the materials to crisscross in the direction of the vessel walls and inversely back again, providing a high volume rate of material transfer. The mechanically fluidized bed of particles is the basis of it´s mixing efficiency and accuracy, including mixtures with diverse specific gravities as well as other problems such as liquid incorporation and heat transfer.

Chopper Action, sending fluidized particles upward, against sprayed liquids flowing in the opposite direction. Superb Liquids Dispersion into Powders, through high speed Choppers (Showing Top Injection Type. Bottom Liquids Injection also available)

Manufacturing Options: Vacuum System: Stack (s) Pulse Back Filter (s) Condenser, Receivers. Vacuum Pumps. Material: C.Steel, 304 S.S., 316 SS., Special. Interior: Std. #120 Grit or higher. Liquid Injection: Tower, Manifold. Top and / or Bottom Mountings. Vessel Construction: Atmospheric Std., Vacuum Rated, Pressure Rated, Sanitary Construction. FDA Ratings. Electric's: H.P., TEFC,Expl.Proof. Feeding Ports Drive Type. Sanitary or Welded Design RPM´s: 1 or 2 Speeds, Variable Speed. Hydraulic Coupling. Seals: Std. Packing, Positive Pressure Mechanical. Plows: Std.,Heat Transfer, Becker Jacket. Std. 75 PSI Other PSI Ratings Heating & Cooling Special Bases, Load Cells. Choppers: H.P., TEFC, Expl.Proof Blade Types Discharge Valve : Manual,Pneumatic. Ball type, Butterfly, Spherical & Slide Options. Control Panels: Manual, Automatic. RPM Control Batch Times, Amp,Power,Reports

Standard or Sanitary Construction. TEFC or Explosion Proof Electric's. Full Vacuum or rated for several Internal Pressure Ratings. Single or Variable Speeds. Vacuum Systems Liquid Dispersion Systems. Shell in Carbon Steel 304 SS or 316 SS #120 Grit finish. Access ports with safety limit switches. Reinforced Shafts and Drives. Std.Packing, Air type & Mechanical Seals Jacket designed for high rates of thermal transference. 75 PSIG Littleford High Speed Choppers, for granulation control, lump breaking & dispersion Mixing Plows designed to create a fluidized bed and excellent thermal transfer. Contour discharge Valve, for No-Dead Spots How do we build them: Pulse Back Filters.

TOTAL CAPACITY DIMENSIONS * Model Liters Gallons Cu.Ft. A B C FKM-300-D 300 79 11 39” 28” 35” FKM-600-D 600 159 22 49” 34” 43” FKM-1200-D 1200 317 42 98” 34” 43” FKM-1200-E 1200 317 42 67” 42” 50” FKM-2000-D 2000 530 71 117” 42” 51” FKM-2000-E 2000 530 71 79” 50” 60” FKM-3000-D 3000 792 106 117” 50” 60” FKM-4200-D 4200 1109 148 136” 54” 68” FKM-6000-D 6000 1584 212 117” 68” 80” FKM-8000-D 8000 2113 283 157” 68” 80” FKM-10000-D 10000 2642 353 198” 68” 80” FKM-13500-D 13500 3555 495 198” 79” 92” FKM-15000-D 15000 3960 530 198” 85” 96” FKM-20000-D 20000 5284 706 198” 95” 107” FKM-25000-D 25000 6605 883 234” 99” 110” C B A Littleford Day Inc. * Aprox. Vessel Dimensions Our regular sizes: Working capacity depends on the process, and is normally between 50% and 70% of total capacity.

The Littleford Advantages: Littleford Ribbon Tumbling P. Kelly Nauta Sigma Process FKM / DVT Blender Mixers Types Types Units Littleford Day Inc. Where Processing Ideas Become Reality. X X X Accurate mixing of different density components. Yes Poor X Complete dispersion of liquids with dry powders. Poor Poor Partial Partial X X X Lump breaking, for control of particles sizes. Poor Partial X X X X X Fluidized-Bed particle movement for higher heat transfer. X X X X X Extremely fast Batch Times of 2-4 Minutes on dry powders. X X X Continuous deagglomeration for more efficient drying. Poor Partial

Dry Product Drying in The Littleford. 1.-High efficiency drying of Suspensions, pastes, and bulk materials. 2.-Fast drying cycles and discharge. 3.-Allows efficient drying of sensitive materials at low Temperatures. 4.-Complete dispersion of agglomerates, lumps and fiber bundles. 5.-Homogeneous mixing of dissimilar ingredients. 6.-Drying operations from liquid state to free-flowing powder in one vessel. 7.-Allows liquid addition during processing. 8.-Adapts itself to effective recovery of costly solvents. 9.-Eliminates need for additional processing equipment. The Key to this State-of-the Art drying technology is the unique, mechanically fluidized ploughshare action which agi- tates and individualize the solid particles to be dried. The ploughshare action forces the product into a 3-dimensions motion that individualizes each particle, continuosly exposing tremendous surface area for drying. The particles constantly contact one another, and the heated interior walls of the jacketed vessel furthering the drying process. Our dryers are also equipped with independently operated, high shear choppers, to reduce the particle size of the lumps or agglomerates, to expo- se undried materials and ensure thoroughly dried particle interior. Deagglomeration further shortens drying time. Heated Pulse Back Filter with Stack. Wet Product Condenser Littleford Dryer. Recovery Tank. Vacuum Pump.

PASTE GRANULE POWDER M O I S T U R E Internal Drying without Choppers External Drying with Choppers DRYING TIME Advance Drying The Chopper Advantages in Drying: Fast, efficient drying without lump formation The action of the turbulent plows and the high shear choppers reduce the forming lumps to smaller granules, thus exposing large amounts of new surface area for drying.

Granulation Validation Cycle Time vs Power (Watts) Stop Liquid Addition P o Large Granules Medium Granules Small Granules w e r D e m a n d Start Dry Mix Cycle Time Start Liquid Addition Granulating The FKM Advantage Littleford mixers/granulators, equipped with plow-like mixing tools, develop an intermediate intensity mix action, which is gentle, yet thorough. This action is supplemented by high shear choppers, which quickly disperse minor liquid, or powder ingredients. In a typical run, the excipient and the powdered active ingredient are charged to the static granulator and mixed, with choppers, for several minutes, until the power curve levels off, indicating that dispersion is complete. Then the agglo- merating liquids are sprayed into the active chopper field, where t hey are quickly dispersed into the batch. The degree of granulation, and thus the amount of power utilized, is dependent upon the amount of liquid added to the batch, so as of the wet mix batch time. The action of the plows causes “snow- balling”; the choppers generates small, granules. For a Given: Liquid Level: More Wet-Mix Time = Material more wet out, Higher Power used & More uniform particles. Wet-Mix Time: Higher Liquid Level = Material more wet out, Higher Power used & larger granule size.

Air Flow Control Vent Filter Bag Nozzle Heated Storage Tank Electrically heated & Insulated Fluid Line Heated Air Lines Line Strainer Heat Exchanger Steam Trap Pump & Flow Gage Air Source Lecithinization of Food Powders Improved wetting characteristics. Minimization of Lecithin usage. Complete uniformity of dispersion. Increased Productivity. Cold Milk or Water dispersable drink mix powders. Cocoa, Proteins, Milk, etc., etc.

Powders Liquid Injection Knife Valve To Packing Equipment Spices & Flavoring Best Possible Quality Natural Blends Uniform mixtures of aromatic vegetable parts such as ground bark, flower buds or seeds with leaves are rather difficult to attain due to their dissimilar shapes and densities, so as for their tendency to segregate on discharge. The fluidized bed mixing action of the FKM mixers does not rely on gravity, producing a completely homogeneous mixture in a matter of seconds Dis- charging the unit with the plows rotating prevents segregation of the product and rapid discharge of the materials. The thorough, but gentle and rapid discharge blending action does not reduce particle size of friable materials during normal blend cicles. Soluble Spices There is a growing use of spice extracts, or oleoresins, due in part to their advantage of showing no speckling in light colored foods. However, these oleoresins have the handicap of being very viscous and difficult to coat on suitable carriers. The Littleford mixer, equipped with choppers, can uniformly coat the surface of sugar,salt or dextrose with oleoresin in a short mixing cycle,without requiring post-milling. Reductions in mix times, as high as 90% have been reported for this application. Meat Cures and Preservatives Uniform, Free flowing mixtures of salt, sodium nitrate and sugar used to enhance the flavor, color and yield of meats can be produce in minutes. It is capable to encapsulate certain additives to prevent contact with moisture. This coating action is attained by a combination of chopper action and the inherent high heat transfer required to melt and congeal the coating. Scale Bin Sifter Holding Bin

Sugar Citric Flavor Color Acid Vitamins Liquid Additives Vibrating Screen Packing Powdered drinks The Clear Littleford Advantage. Advantages: Excellent Color Development. Particle Size Maintained. High Output. Mix Cycle: Less than 10 Minutes. Powdered drink formulations contain a very high percentage of fine sugar, which is usually delivered to the mixer on an automated basis. The minor dry ingredients are usually preweighted including several in a premix form, and manually added during the blending cycle. If liquid addition is required, a very fine ato- mized spray is desirable,since the sugar dissolves readily in the water, forming a sticky agglomerate. High speed choppers are useful in dispersing the minor additives, like the vitamines, as well as enhancing color development. Length of time in which the choppers are used determines desired particle size.

The Old Style: The Littleford Solution: Dry Materials Dry Materials Shortening Shortening Pre - Mix Blenders Littleford Processor Blender Finisher Packing Packing Cake, Doughnut and Frosting Mixes. Bakery Mixes Fast and accurate shortening incorporation without lumps formation. Single vessel operation, avoiding pre-mixes and finishing equipment. Total processing time 15-50% less than required in old configurations. Fluor, Sugar, Baking Powder flavoring, coloring and Salt are dry mix for ONE to THREE minutes. Lumps that frequen- tky form during storage of the raw materials are completely broken up by the choppers during the dry mix cycle. When incorporating liquified solid shortening, the batch Temp. is adjusted during the dry mix cycle to within 40 F of the shortening Temp.by mean of a heating jacket. This prevents too rapid cooling of the shortening and resulting prills Following the dry mix, liquid shortening is introduced by lance injectors over the high speed choppers, or solid shortening in cubes added through special ports. Shortening incorporation, up to 16%, takes 2 to 5 minutes. Choppers finish the mix in 5 to 7 minutes after shortening introduction. Temperature Control of Bakery Blends is required during the blends, to maintain a “crisp” flee-flowing texture for packaging. This control can not be effectively accomplished via a cooled jacket because of very short cycles and the possibility of a dew point formation resulting in a buildup and/or water in the mix. A more effective way to control temperature is through indirect heat transfer by the slow injection of either carbon dioxide (liquid or dry ice) or liquid nitrogen directly into the batch.

Powders Other Powders & Liquid Injection Knife Valve To Packing Equipment Gelatin DessertsProcessed in the FKM Units. Advantages: 1.- Uniform Appearance. 2.- Superior, extraordinary solubility. 3.- Minimum of segregation in storage. 4.- Lower Batch Times: 50 to 75% less time. 5.-Eliminates requirements of Pre or Post-Milling. Scale Bin Littleford Mixer, with Choppers. Sifter (Optional) The intense mixing and deagglomerating action of the high-speed choppers, combined with the mexhanically generated fluidized bed of the sugar, grenetine and other powders inside the vessel allows for the very best gelatin dessert quality in the market, far superior than the one obtained in low-speed, such as ribbon blenders, or tumbling mixers. The totally enclosed cylindrical design of the Littleford mixer reduces product loss during the mixing process and reduces plant clean up. Holding Bin

Cocoa Processing A Single Vessel for: Alkalization Or Dutching, Able to process Red or Dark Cocoa. Normal cycle to produce 65 Kgs. Of red cocoa in our 130 Lts. Pilot reactor is 30 Minutes. Dark Cocoa takes one hour. Sterilization Of Cocoa Press Cake: Product is moistened inside our DVT units and sterilized with direct steam, with final vacuum drying. Of Cocoa Powder: Cocoa Powder is sterilized by direct application of steam and further drying under vacuum. To dry Cocoa Powder from 20% to 5% moisture: Cycle Time in a pilot 130 Lts. Vessel is 45 Minutes. If the drying time is carried in conjunction with the alkalinization or sterilization process, cycle time is reduced significantly. Drying Instantanizing Lecithine dispersion is accomplished in a few minutes, due to high-shear choppers operation and “fluidized-bed” system, which allows full lecithine coating to each dry particle. Lecithine utilization is minimized, keeping Req. solubility & improving taste Final Mixing of all the chocolate formula are done in few minutes. Choppers operation disintegrates any possible lump, guaranteeing a final dry, free flowing powder. Mixing

Pulse Back Filter Heat Exchanger Vacuum Source Littleford Littleford Polyphase Vacuum Dryer Solvent Recovery Tank Steam Injection Discharge Port Desolvation Steam Stripping & Solvent Removal The Littleford Day desolvation technology is an efficient and economic means of recovering solvents and making the remaining products more suitable for re-use or disposal after the extraction process of plant materials has taken place. A considerable portion of the ingredients for the Food, Pharmaceutical, Nutraceutical & Biotechnical Industries is manufactured from the extraction of plant materials using solvents. The extract is used either as an ingredient or may be sold directly to the consumer (i.e. Vanilla, cola, paprika, etc.). The extraction process typically utilizes a solvent such as alcohol, acetone, hexane, etc. To dissolve and remove a soluble resin from an insoluble solid. This process leaves the processor with waste in the form of an insoluble solid, which still has a fairly high level of solvent. In the past, due to the solvent levels this waste has been land filled as the only recourse for the processor. But, with higher and higher costs for land filling items with solvents and the fact that these insoluble solids have value, processors have been searching for an economical way to remove the solvents. Typical Littleford Process Steps: 1.- The insoluble solids are placed in the Littleford Ploghshare Vacuum Dryer. Agitation is initiated (plows & choppers), followed by direct steam injection into the Dryer to raise the temperature of the solids and to initiate the release of the solvent from the perm- eable solids. 2.- After an appropiate period of time,the steam injection is completed. The vessel is still under vacuum, & the product is dried to remove the excess moisture and remaining solvents. 3.- The insoluble solids that have been cooled somewhat via vacuum evapo- ration are then cooled further (via cooling water on the vessel jacket) to the appropiate temperature & subsequent processes are completed (i.e. Other ingredients added,product granulated or product discharged, etc. Littleford Day has drawn upon its process technology and advanced Ploughshare action to develop a system for the solvent removal from these solids. The Littleford system steam strips, vacuum dries and cools the product, all in the same vessel which eliminates additional handling, thus decreasing the amount of labor hours required for the process, avoiding cross contamination of product.

Littleford Desolvation Page 2 Steam Stripping & Solvent Removal 1.- Controlled Drying/Desolvation Desolvation through effective & optimum heat transfer. 2.-Improved drying/desolvation rates. 3.- Increased efficiencies of desolvation and drying. 4.- Efficient single unit processing of the entire process. The Littleford equipment used to accomplish this advanced process is the Littleford Ploughshare Vacuum Dryer, that combines the operational fea- tures of steam injection, vacuum and effective heat transfer (heating or cooling) to desolvate in a single processing unit. The Littleford Ploughshare Vacuum Dryer operates according to the proven “fluidized bed” mixing prin- ciple, whereby the materials being processed are man tained by the plow shaped mixing elements in a mechanically fluidized “suspended” state. This permits the mediums (steam and solids) to achieve intimate, individualized, rapid contact with each other and then the heat transfer surfaces. In addition, it may be equipped with independently operated, high shear “chopper” devices to reduce the particle size of the lumps or agglomerates thereby exposing undried (solvated) materials and ensuring thoroughly dried/desolvated particle interiors. Deagglomeration further shortens the drying/desolvation time required. The Littleford Ploughshare Vacuum Dryer has been specifically engineered to maximize heat transfer coefficients , which are many times higher than those of traditional dryers. This advanced heat transfer technology allows fast, single-unit desolvation. It can be enhanced with an optional Littleford Pulse Back Filter to effectively handle the vapor stream created during steam stripping and drying. The Littleford Pulse Back Filter is used to filter the vapor stream from the Dryer in order to prevent product carry-over into the condenser. The filter is heated slightly higher than the dew point of the vapor, thus preventing condensation. Filter bags of proper porosity are mounted over stainless steel cages and can easily be removed through th top section of the filter housing. A pneumatic pulse jet system provides continuous automatic bag ceaning down through a venturi at the top of the bag. Since this pneumatic shock wave cleans only one row of bags at a time, there is no interruption of vapor flow through the filter. This provides a smoothly operating dust control system for the Vacuum Dryer. The Littleford Ploughshare Vacuum Dryer is designed and constructed according to “GMP” and to meet or exceed FDA, 3A, USDA compliance as specified by the customer. This proven Littleford technology has been applied to numerous complex and difficult applications in the Food, Nutraceutical and Biotechnical Industries. Littleford Ploughshare Vacuum Dryers can be purchased in a varietyof sizes to meet most production requirements. Littleford can interface its system controls with existing equipment or supply fully automated process control systems.

Sterilization & Inoculation of Growing Media Inoculum Storage Tank Flow Gage Heat Exchanger Vacuum Source Pulse Back Filter Littleford Littleford VT/DVT Polyphase Reactor & Mixer. Steam Trap Steam Injection In the growing of fungi, yeasts, bacteria, etc. For the Food, Pharmaceutical and Biotechnology Industries, it is imperative that the producer (grower) begins with a sterile growing media and avoids any possibility of cross contamination of that media. Typically the grower purchases a sterile growing media in pre-weighted small individual containers, creating the need to individually inoculate each container by hand. Subsequently the grower will manually mix in the inoculum and eventually mix all the small containers together to form one large batch. These processes are quite labor intensive and lead to the real possibilities of cross contamination. In addition, this procedure does not allow the grower the flexibility and control they require to best satisfy their customer´s needs. Littleford Day has drawn upon its process technology and advanced Ploughshare action to develop a vastly superior system for the sterilization of growing media and the inoculation of the media. The unique part of the Littleford system is that both the sterilization and the subsequent inoculation occurs in the same vessel, thus eliminating the possibility of cross contamination or contamination in different steps of the operation. Typically the Littleford process follows these steps: Media is placed in the Littleford Polyphase Reactor/Mixer Low speed agitation is initiated followed by direct steam injection into the media to raise the temperature & pressure within the mixer sufficiently to denature all organisms. After an appropiate holding period, the mixer is evacuated & the batch is cooled and dried utsing evaporative cooling. The sterile media is cooled to the appropiate Temp. & moisture level, inoculated, homogeneously mixed & delivered to the producers next step (i.e. Fermentation, holding, etc.). 1.- Controlled sterilization through effective and optimum heat transfer. 2.- Improved cooling rates. 3.- Increased efficiencies of Sterilization and Inoculation. 4.- Single unit processing of the entire process. 5.- Less labor intensive. 6.- Lessening the chance of cross contamination. 7.- Handling different types of growing media. 8.- More control and flexibility. Littleford VT/DVT units designed & constructed according to “GMP” & to meet or exceed FDA, 3A, USDA requirements.

Cream Centers With the introduction of dry, free flowing fondant, a major change in production techniques for butter cream centers has been developed. The utilization of a Littleford mixer to compound these dry fondants with other ingredients to form the cream center has resulted in drastic reductions in process time & operating costs, while improving the consistency of product. A typical procedure would be to first add the fondant, either dry or cooked, to the mixer. The fondant would then be creamed by the addition of butter in approximately 30 seconds by the action of the mixing plows. Flavorings are then addes and the mixing conti- nued for another 30 seconds. At this point, fillers such as chopped wal- nuts are added and bleded into the base in about 15 to 25 seconds. Some formulations require a consistency adjustment by the addition of dry fondant prior to discharge to the extruder. The entire mix cycle takes less than 5 minutes per batch, depen- ding on ingredients and quantities. Chocolate Paste Mixing A critical operation in the manufacture of chocolate is the preparation of the paste prior to refining & final conching. The efficiency of the refining operation depends on the consistency & uniformity of the paste. Leading chocolate manufacturers have installed our units to improve this important process. Cocoa butter, dry milk solids and fine sugar are rapidly blended into the chocolate liquor to form a uniform paste ideal for refining. Increases in refining throughput as high as 30% have been reported. High speed blending choppers enhance this operation by reduc- ing the mix cycles to approximately three minutes and completely eliminate agglomerates of dry milk solids. Batch and continuous mixers have been supplied for chocolate paste mixing. Due to the short mix time required, the unit manufacturing costs have been reduced while attaining an improve- ment in product quality. Chocolate Paste Mixing & Cream Centers

Chocolate Flavored Compound Coatings A highly successful alternative to traditional mixer-refiner process system has enabled bakeries to attain substantial savings by preparing their own coatings. An air classifying mill reduces the particle size of the sugar, cocoa & milk solids to the desired range, and a Littleford mixer suspends these materials in vegetable oils. In a typical installation, the vegetable oil is added first to a jacketed Littleford batch mixer equipped with blending choppers. The discharge from the mill is then added continuously to the mixer. The action of the plows, which constantly move the viscous material into the high-speed choppers, creates a uniform suspension almost inmedia- tely. The compound is finished in an approximately ten-minute cycle following the addition of dry solids. The finished compound is then pum- ped directly to storage or high-speed enrobing machines. Chocolate Cold Milk Additive Uniform dispersion of a viscous soya-lecithin liquid into cocoa powder has been found necessary to achieve the desired instant solubility of a powdered drink mix in cold milk. This incorporation may be accomplished in a Littleford mixer by using a special technique developed by Littleford for adding the soya-lecithin liquid and thoroughly dispersing it into cocoa. Sugar, flavoring and other ingredients may then be added to complete the mix. Tabletted Candies Absolute uniformity of mix is required for the successful direct compression of breath mints & similar candies. High speed choppers uniformly disperse the flavors & colors through the sugar in minutes. Lumps that may have formed during storage of the raw materials & agglomerates of color are quickly broken up by the chopper action during the mix cycles. Appearance and strength are improved. Chocolate Cold Milk Additives & Flavored Compound Coatings Tabletted Candies

Batch Mixing / Processing Ploughshare Units, both for atmospheric / vacuum and Pressure Ops. : From Table-Top 5 & 20 Lts units to Pilot 130 Lts. Machines Larger sizes are available. W-10 High - Intensity vertical mixer, for PVC Compounding and /or other applications requiring High-Shear Op. Ten Liters Capacity. Daymax # 10 Dispersers, for high quality dispersions of solids into liquids, such as plastisol, varnish, paint, and other applications. FA-3.5 Mixer, Nauta-Type, for special mixing / drying requirements. 24.6 Gallons Working Capacity. Rental Programs In addition to our Process Development & Testing Programs, our Rental Program offers a unique opportunity to test our processing equipment in your own Plant. A portion of the rental cost, under this program, will be applied to the purchase of any related Littleford Day Equipment.

Exclusive Dept. for customer assistance. Laboratory for formulations & optimization. Specialized Field Service Engineers. Stock of common required parts. Top American Mfrd. Parts: SKF, Falk, Chesterton, etc.,etc. Assistance in Spanish, if required. Service & Spare Parts The Best Service Department. Direct Sales Force. No Reps. Own Manufacturing Facilities.

To Cincinnati I-75 I-275 Donaldson Rd. Turfway Rd. U.S. 42 Greater Cincinnati Airport Industrial Road (1 Mi) Exit 180 Florence Union (1/2 Mi) 7451 Empire Drive Florence, KY. 41042-2985 To Lexington Process Development & Testing Main Office: Florence, Ky. Ph.- (606) 525-7600. Fax: 525-1446 Latin America: Mexico Cy.Ph.- (52-5)550-9459. Fax: 550-9459 Minutes away from Greater Cincinnati Airport, Our Lab. Center is fully equipped with all the required machinery for product development: Mixers, Dryers, Reactors, Granulators, Intensive Mixers-Coolers and support equipment such as filtering and vacuum drying systems. Cosmetics Detergents & Soaps Foundry Additives Pharmaceutical Ceramics Fertilizers/Seeds Rubber Mortar Mixes Brake Linings Powdered Metals Herbicides Flame Retardant Chemicals Pigments & Color Flushing BMC & SMC Plastics. Color Concentrates PVC Compounding Coatings Plastisols Adhesives & Caulks Inks & Varnish ChemicalReactions & Drying Cellulose Reactions Spices Chocolate processing Gelatin & Powdered drinks Bakery Mixes Instantanization Technical Center Main Equipment: FM-130 Mixer/Processor Ploughshare DVT-130 Polyphase Reactor KM-150 Continuous Mixer/Processor M-5 Lab. Mixer & Dryer W-180/K-300 PVC Compounder W-10 High Intensity Mixer Daymax 10 Pastes Disperser Daymax 100 Pastes Disperser Mixtruder Sigma Double-Arm Mixer Mogul Tangential Sigma Mixer Cincinnatus Overlapping Sigma Mixer FA-10 Nauta Processor Bring Us Your Toughest Mixing, Drying & Reacting Problems.

Littleford Day Inc. Where Processing Ideas become Reality.