Product Applications

Wenger designs and manufactures premium extrusion and drying systems for production of a wide range of food and feed products, including cereals, snack foods, pasta, petfoods, aquatic feeds and other specialty feed products. While these applications represent the standard uses, the only limitation on a Wenger dryer is your imagination and ingenuity. As an example, Wenger dryers have already found unique uses in pharmaceutical manufacturing.

So feel free to give us a call with your ideas, no matter what the application. We can even test your theories and applications in our fully equipped Wenger Technical Center — a 25,000-square-foot laboratory filled with research and production-scale extrusion and drying equipment for testing ideas and production techniques without a big investment.

Aquatic Feed

Aquatic feed manufacturers juggle many daily operation factors that demand the attention of equipment designers. Temperature control, sanitation, energy efficiency and moisture control only scratch the surface of the industry’s sensitive process variables. Wenger dryers include established standards and upgrades for all of these important issues and more. Product quality, sanitation, energy efficiency, moisture control and ease of maintenance are only a few of the areas we focus on throughout our aquatic feed equipment design and production. Our team at Wenger has the proven experience and knowledge to help you develop, refine or expand your aquatic feed production business.

Aquatic feeds include: Floating, fast-sinking and slow-sinking pellets and flakes for salmon, catfish, trout, carp, bass, tilapia, bream, cod, yellowtail, shrimp and other fresh and saltwater species in fat, high-fat and numerous other formulations.

Pet Food

Once a standardized industry, pet food manufacturing has become an ever-changing business with diverse demands that range from traditional pet food for dogs and cats to super-premium products. As a result, producers have to be flexible just to meet the diverse needs of the market.

Fortunately, the Wenger dryer division has listened through the years to anticipate the needs and desires of the pet food industry. To this day, we continue to be proactive with research and development to meet the needs of manufacturers and the whims of their customers, while maintaining our focus on product quality, sanitation, energy efficiency and moisture control.

Pet foods include: Standard dog and cat food, as well as specialized products that feature high fat, low fat, high protein, high meat content and both expanded and unexpanded semi-moist formulas among others.

Pet Treats

The ideas are endless in the pet treat market. Consequently, equipment manufactured for this industry requires extreme versatility. Wenger dryers are designed to process a wide range of products allowing for creativity in producing pet treats. Again, product quality, product flexibility, sanitation, energy efficiency, moisture control, ease of maintenance and accessibility are only a few of the areas we focus on throughout our pet treat equipment design and production.

Pet treats include: Jerky treats, filled pillows (meat or fat based filling), bones, chews, eggs and bacon, as well as many others.

Breakfast Cereal

The cereal industry continues to thrive and expand through innovation of products and processing equipment. Delicate handling, moisture removal, tempering and final processing of these initially dense pieces are all factors to consider when developing or optimizing a new or existing product line. Wenger is well prepared to assist in making these transitions smooth and productive.

Wenger dryers, dryer/coolers and toasting ovens are highly efficient for uniform drying and toasting of flakes and expended cereals. However, Wenger also offers enrober/dryer systems that can uniformly coat shaped and flake cereals with sugar, cocoa, non-fat dry milk, corn syrup, honey and molasses prior to drying. Nut, fruit or granola bits may also be added during the enrobing and drying process.

RTE (ready to eat) breakfast cereals include: Flaked cereal (extruded or traditional), gun-puffed cereal (extruded or traditional), oven-puffed cereal, shredded biscuits, extruded expanded cereal and granola.

Snacks

"New and improved" is the theme in the snack food industry. Continuous creativity and flexibility are the key components of staying competitive in this market. Wenger dryers are designed for your initial products, but are adaptable for future product ideas and changes. As with breakfast cereals, we can also design enrober/dryer systems for coating snack foods with anything from nuts and fruit to sugar and honey. Our team at Wenger has the proven experience and knowledge to help you develop, refine or expand your snack food production business.

Snack foods include: Corn puffs, baked chips, shredded snacks, pelleted snacks and sheeted snacks.

Breading

Delicate handling and product consistency are standard requirements when processing all types of breading. These two process variables, along with many others, are attained on Wenger convection dryers. All types of breading products can be dried on the same Wenger dryer. This versatility allows for a wide range of products for a diversified business. All the while, product quality, sanitation, energy efficiency, moisture control and ease of maintenance are key focus areas during breading equipment design and production.

Breadings include: Cracker meal, American bread crumb, Japanese bread crumb, croutons and stuffing

Dried Fruit

Consistently moist products and shelf-stable water activities are critical to a marketable dried fruit. These variables are achieved through low temperature Wenger convection drying. Our dryers produce premium-quality products at a fraction of the cost of freeze drying. Wenger dryers are also designed to be extremely versatile for production of various products. Fresh, IQF (individually quick frozen) and infused fruits can all be dried in Wenger convection dryers.

Dried fruits include: Cranberries, blueberries, cherries, strawberries, apples, bananas, apricots, peaches, figs, dates and prunes, to name just a few.

Dried Vegetables

The costly freeze-drying process is currently the dried vegetable industry standard. Wenger offers an alternative drying/dehydrating process that is significantly less expensive in terms of initial capital and daily production costs. Wenger convection dryers also produce exceptional quality vegetables and herbs with versatility to produce a wide range of different products. Of course, product quality, sanitation, energy efficiency and moisture control are paramount throughout our dried vegetable equipment design and production process.

Dried vegetables include: Garlic, onions, green onions, peppers, mushrooms, corn, peas, carrots, several herbs and a wide variety of other produce items.

Pasta and Rice

Pre-cooked pasta and quick-cooking rice are markets that demand a carefully designed production process, since these dense, high-moisture products require extensive and delicate moisture removal. Tempering, drying, cooling and humidity control are all equally important factors when evaluating a new or existing pasta or rice product line. Product quality, sanitation, energy efficiency, moisture control and ease of maintenance are only a few of the areas we focus on throughout our pasta and rice processing equipment design and production. Our team at Wenger has the proven experience and knowledge to help you develop, refine or expand your pasta and rice production business.

Pasta and rice products include: Pre-cooked pasta (all types and shapes), as well as quick-cooking rice.

Textured Proteins

As the pioneer of the process for producing textured vegetable proteins by extrusion, Wenger extrusion, cooking and drying systems are being used around the world for efficient production of a wide variety of textured protein products. Often used as a low-cost supplement to meat proteins, textured proteins are rapidly becoming a high-demand product. Textured protein can be an additive or a direct replacement to meat due to the authentic look, feel and taste achieved in product development. However, water absorption and integrity of the final product texture are two crucial variables when identifying a quality textured protein. These two factors are directly affected by the drying process and should be accounted for when developing or evaluating a new or existing protein system. Fortunately, our team at Wenger has the proven experience and knowledge to help you develop, refine or expand your textured protein production business.

Textured proteins include: Chunked protein, minced protein, fibrous protein, mechanically expressed protein, structured-meat analog, high-moisture meat analog, low-moisture meat analog and textured meat protein.