Funding flows in for Western Australia’s wine regions

Western Australia’s wine regions are receiving funding from the Australian government.

A $2-million marketing campaign to boost international visits to Western Australia’s wine regions received support from the Australian Government’s $50 million Export and Regional Wine Support Package, a network of WA Government and sector partners.

Wines of WA has secured $1 million in funding through the International Wine Tourism State Grants program and $1m in matching state funds, through a consortium of state government agencies and tourism, agricultural and regional bodies.

Wine Australia chief executive officer, Andreas Clark, said the Wines of WA application was approved by the Australian Government following assessment by an independent expert assessment panel.

READ: Four of the five largest markets for Australian wine exports have grown in value

“The $5m state grants program aims to maximise the wine sector’s impact on state economies – it’s about driving collaborative, strategic wine tourism initiatives that attract international visitors to our wine regions,” said Clark.

Wines of WA was working with the Western Australian Department of Primary Industries and Regional Development, Tourism WA and their counterparts in the wine, trade and agriculture sectors to cross promote WA’s wine, food and tourism destinations and experiences, he said.

Wines of WA collaborative wine tourism strategy aligns with the existing Western Australian Wine Industry Strategic Plan 2014–2024, which aims to double wine exports to $100m by 2021.

Wines of WA chief executive officer, Larry Jorgensen, said the investment plan was built around four key areas – in-region and inter-region collaboration with key sector partners, wine tourism product development, a comprehensive suite of digital marketing tools and partnerships with tourism operators and agencies.

“The aim is to build on the strong brand of regional hotspots like Margaret River and create new wine tourism experiences in other regions to extend tourists’ spend and length of stay in WA”, said Jorgensen.

The $5 million International Wine Tourism State Grants program requires applicants to provide matching funding on a dollar-for-dollar basis.

Scroll compressor for the beverage industry

Purity isn’t just an issue when making beer, but also when decanting any drink. Boge has now extended its EO range of scroll compressors to ensure full protection from contamination.

The new EO 11 produces class 0 oil-free compressed air in the 11 kW performance segment. This means BOGE now covers the full performance range from 5.5 kW to 22 kW. The EO series is available with one to four airends. In the upgrade-ready version the EO 11 can be alternatively retrofitted with an integrated refrigerant dryer or a third airend. Its compact design combined with operation at min. 59 dB(A) means there is no problem with installing the system next to the workplace.

Oil-free compressed air for sensitive applications – BOGE caters for this requirement with its Eccentric-Oil free (EO) compressors. The recipe for success here is the scroll compressor technology which does without oil lubrication: The aluminium spirals in the compressor chamber intermesh but do not touch. The resulting compressed air is pulsation-free and absolutely free of oil.

Up to four compressors can be installed in the housing of the compressor to ensure flexible adaptation to the compressed air demand. At 10 bar the EO series can cover delivery rates from 490 l/min to 1,960 l/min, while at 8 bar the supply of compressed air ranges from 620 l/min to 2,480 l/min.

Featuring a modular design, the EO series can be ordered with an integrated or separate refrigerant compressed air dryer, mounted on a receiver or as a duplex and multiple system. Like the EO 17, the new EO 11 is available as an upgrade version. This allows the two- stage compressor to be extended to include a third airend or an integrated refrigerant dryer.

Fonterra officially opens new ‘green’ milk powder plant

Fonterra has officially commissioned its brand new high-efficiency plant in Pahiatua, which is now producing milk powder destined for more than 20 markets worldwide.

 The plant came online in August this year and has already produced more than 30,000 metric tonnes of high-quality whole milk powder destined for key markets including Sri Lanka and Algeria.
 
Minister for Primary Industries Hon Nathan Guy joined local farmers and community members to officially open the new plant.
 
Fonterra Chairman John Wilson said the new $NZ235 million high-efficiency dryer is one project in a $NZ2.4 billion investment program to accommodate milk growth and allows the Co-operative to make the most out of its lower North Island farmers’ milk.
 
“This new plant will help us process large volumes of milk in a way that delivers the most value to our farmers and will also help us meet the growing global demand for dairy nutrition.
 
“Last year, milk production in this region was up 4.3 per cent on the previous year and we expect volumes to increase in the future.”
 
Around 3000 people worked over 800,000 hours to finish the project, which was completed ahead of schedule and under budget.
 
Fonterra Managing Director Global Operations Robert Spurway said the commissioning of the plant was one of the Co-operative’s smoothest and most efficient.
 
“The team produced some of the best commissioning figures we’ve ever seen and the plant has been operating well above budgeted performance.
 
“The new dryer was a valuable addition to our asset base ahead of this season’s peak, providing more capacity which allows us to drive greater efficiency and value in our product mix.”
 
Along with the new plant, the site has added new infrastructure that allows it to manage additional milk volumes.
 
This includes a new wastewater treatment plant, a reverse osmosis plant that allows the site to reuse its own condensate, a new gas-fired boiler with a number of heat recovery systems and a new distribution centre that’s the size of three rugby fields.
 
“It’s this supporting infrastructure that is helping to reduce our environmental impact while also making the dryer one of the most efficient in the world,” said Spurway.

Nudie ups production due to chiller unit upgrade: Case Study

Nudie juice has kept production running whilst it updated its chiller unit by using a low temperature chiller rental.

The Situation

Under the advisement of Nudie's refrigeration partner, Nudie were informed that upgrades needed to be carried out on their chiller unit in order for them to be able to keep up with their usual summer demand.

“Our juice manufacturing equipment needs to be kept at sub zero temperatures,” said Tobias Dunn, Production Manager, Nudie Juice. “We do this through the use of a chiller system which utilises two separate circuits. We were unable to switch off one of the circuits to work on the other independently as with our constant demand and through put, the system simply wouldn’t keep up.”

“To keep production running whilst also carrying out the necessary upgrades so we could push through summer at full production we needed a supplementary chiller immediately. We rang our refrigeration partner, Amertec, who then rang Active Air Rentals.”

The Solution

The Active Air Rentals team installed a 220 kW low temperature chiller and 200 kVA generator.

“The site was really tight. We had to place the temporary chiller system parallel to the permanent system, which is right near the delivery bay, so there was no room for error,” said NSW State Manager, James Quintal.

“We installed the temporary chiller as a gravity fed system; pumping our chilled water into the top of their cooling tank with a flange system at the base to draw out the warm water and feed it back into our temporary chiller.”

The Results

The temporary system enabled Dunn and his team to upgrade the permanent chiller with no production down time and increased capacity moving into summer.

 

Drive systems show their sweet side

Many steps are necessary to make chocolate from cocoa beans.

During this process, ingredients and mixtures in various states remain in near-continuous motion for hours and days on end, which requires reliable drive systems.

In Zotter Schokoladen’s factory in Austria, the durability and fail-safe operation of these drives is doubly significant: firstly, smooth operation ensures top quality of the final product.

Secondly, the production line is always open to thousands of visitors who should of course not witness any malfunctions.

For years now, the facility has been using geared motors from NORD DRIVESYSTEMS for conveying, mixing and pumping tasks.

Chocolatier Josef Zotter is a man of principle, and sustainable production is his prime directive.

His factory in Riegersburg in the South of Austria completely relies on renewable energy and generates most of it from burning in-house waste products. Fair treatment – of both farmers and consumers – is equally important to Zotter.

Therefore, he is the only chocolate manufacturer in Europe to exclusively use fair trade materials in organic quality.

Zotter expects the same sort of commitment from his suppliers. The Riegersburg factory therefore has strict requirements regarding the standard of machines and plant equipment and the customer service of his technology partners.

The cocoa paste is compressed by a dedicated worm gear unit powered by a helical geared motor.

The cocoa paste is compressed by a dedicated worm gear unit powered by a helical geared motor.

Swiss process engineering expert Bühler was responsible for the design and implementation of the chocolate production facility. Geared motors from NORD DRIVESYSTEMS significantly contribute to smooth operation during all process steps.

“Our suppliers, including NORD, are very reliable”, says Thomas Linshalm, head of cocoa processing at Zotter. “Reliability is essential in all our machines. Therefore, it is good to know that NORD is there to react quickly in case of a problem. We can simply call them and be sure to immediately talk to someone who can help – we are very pleased with that.”

Black gold, roasted and ground

Safe in the knowledge that smooth operation of the plant can always be relied on, the Zotter masterminds can bring their power for innovation to full fruition. The company introduces dozens of new flavours with a wide variety of ingredients every year.

These range from pineapple to lemon, from celery to asparagus, from coconut to cheese, and to even more extravagant raw materials. Zotter currently offers bars and other sweets in 365 different varieties.

Belt drive during conche loading.

Belt drive during conche loading.

But regardless of exotic flavours and new creations, classic chocolate remains an indispensable ingredient for a large part of the product range. For years now, chocolate has been produced in-house according to Zotter’s recipes, which is quite unusual for a small manufacturer.

Cocoa beans delivered to the factory are cleaned and then roasted for several minutes at temperatures above 100 °C, and subsequently sterilized under steam pressure. Conveyor drives with 0.75 kW rated power ensure transportation between the cleaning, roasting, and sterilising stations.

The next step is a crusher, where the cocoa nibs are de-shelled. A grinder with a NORD drive then turns the nibs into liquid cocoa paste, which is piped to a mixer. The pumps required for this stage feature 4 kW geared motors.

Inside the mixer, sugar and – for some recipes – dried milk are added to the cocoa paste. On top of that, extra cocoa butter is added from neighbouring tanks which are equipped with several 1.1 kW pump drives.

Liquid turns solid . . .

Mixing the cocoa mass with the other ingredients results in a pourable mass, which is ground in a rolling machine in order to achieve a fine texture. A dedicated worm gear unit powered by a 4 kW helical geared motor then ensures compression.

Based on the current NORDBLOC.1 design, this drive features an innovative construction: The gears are introduced and mounted through the bearing bores. While the axis-to-axis distance is the same as in conventional helical gears, the NORDBLOC.1 design allows for using larger bearings in an overlapping offset configuration.

The shafts are also larger than in other market-standard one-piece systems. Thanks to the larger bearings, the drive systems are considerably stronger and more durable, since wear through radial and axial forces is further minimised.

The larger shaft journals allow for a very flexible implementation of customer specifications, for example regarding shaft diameters or the shape and length of the shaft studs.

. . . and solid turns liquid

Conveyor drives then transport the solidified intermediate product through five rolling machines, where it is gradually refined. Only then does the mixture arrive at the last step of chocolate production. 

Developed by Bühler with special industry know-how, the single-shaft conche is used to reduce the water content, which ensures a smooth, silky consistency. Bitter compounds are evaporated through sophisticated temperature monitoring while the desired aromas remain.

Ingredients and intermediate products are moved from tanks and from one machine to the next by means of several pump drive. Shown above: conche evacuation.

Ingredients and intermediate products are moved from tanks and from one machine to the next by means of several pump drive. Shown above: conche evacuation.

In this application, NORD drives are used for transportation, agitating, and pumping tasks. A helical geared motor serves as a belt drive for filling the conche.

Depending on the recipe, the chocolate mass is agitated for up to 48 hours at increased temperatures in a liquid state, until a product with the finest glaze and the desired aromatic profile is created.

The agitator arms are moved by a space-saving direct drive. The parallel shaft geared motor used for this purpose provides a rated power of 55 kW. The conched mixture is evacuated via a pump system driven by a helical geared motor.

In chocolate production, machines such as grinders, mixers, and agitators as well as many conveyors and pump lines rely on robust drive technology. Various geared motor types from NORD DRIVESYSTEMS accomplish a wide range of these tasks in Josef Zotter’s factory.

Thomas Linshalm, head of chocolate processing at the inspired confectionery company, explains: “We operate a large number of geared motors. Just in case, it is therefore very important for us to always have quick access to spare parts. In general, however, the drives perform very reliably.”

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