In 1955, recognizing that batter control is a Critical Control Point in batter/breaded food production, WILEVCO developed the first Automatic BATTER MIXER with viscosity control to serve the emerging breaded fish stick industry. We have grown with the coated food industry, in scope and sophistication to include meat, poultry, vegetables, potatoes, various snack foods and other seafood. In 1968, the WILEVCO CRYOLATOR®, a vertical swept surface heat exchanger, was designed specifically for batter chilling because of health concerns and other important benefits of temperature control. The CRYOLATOR® delivers unparalleled performance in liquid temperature control through the full range of batter viscosities and has been successfully utilized in a variety of other temperature transfer applications including liquid process chilling of slurries, sauces and gravies. In 2002, Wilevco introduced the revolutionary Rotary Atomization SPRAY APPLICATOR. Utilizing unique, patented spinning disc technology, this non-nozzle method of supplying material to the disc eliminates clogging or dripping, either with or without particulate. In tests across a wide range of coatings – from very light barrier coatings and glazes, to sauces with particulate, to extremely viscous leavened batters – our spray applicator proves its great versatility and capital equipment economy by uniformly and precisely applying coatings of all types and viscosities at very high belt speeds.
