Snack Food & Wholesale Bakery - November 2008 - (Page 44)

Equipment Briefs Burford combined the PS-2 Pattern Splitter with the CS-1 Cross Splitter to create a heavy-duty, “split the way you want it” system for buns and rolls. Made of stainless steel and aluminum, it has no blades to change and contains quick-change manifolds, a wide variety of angled- and curvedpatterned splits and conveyor systems with catch pans and drains. Burford Corp. Maysville, Okla. 1-877-287-3673 sales@burford.com www.burford.com Food Process Automation’s industrialstrength recirculating heat ovens meet the challenge of operating 24 hours per day, seven days a week, with high rates of throughput. It provides top burner control in each zone and a bottom burner to provide maximum ﬂexibility for baking products. Additionally, changeovers are quick and painless, and the ovens offer a recipe control for easy set up to minimize downtime and ensure consistency from shift to shift. Food Process Automation, Inc. Grand Rapids, Mich. 1-800-968-9801 sales@fpa-usa.com www.fpa-usa.com Wire Belt’s CompactGrid conveyor belt is engineered for performance with 70% open-surface area and superior ﬂowthrough capabilities and is speciﬁcally designed to replace heavier balanced weave belts and hard-to-clean plastic modular belts. The stainless steel belt allows operators to recycle them and reclaim some of the original costs. Wire Belt Co. of America Londonderry, N.H. 1-603-644-2500 www.wirebelt.com Rademaker’s depositing systems can handle everything from thick pastes and Hinds-Bock’s industrial metal pan depositing line provides accurate, highspeed production of a wide range of products, including mini-mufﬁns, cupcakes, loaf cakes, layer cakes, bundt cakes and sheet cakes. The line is highly efﬁcient, requires a minimum amount of labor and is designed Minimize administrative time and effort with CSB System’s job manager. It can automatically transfer the required data for the interchange to the appropriate recipients and print automated reports without manual interference. Moreover, it increases reliability by informing the designated employees of failed plausibility checks via text message, e-mail or fax. CSB-System International, Inc. San Diego, Calif. 1-800-852-9977 www.csb-system.com smears to ﬁllings with large particulates. The lines are ideal for decorating cakes with rosettes, placing jams and cheese on Danish and ﬁlling croissants and pies. The depositors are designed for quick changeover and ease of sanitation and maintenance. Rademaker USA Hudson, Ohio 1-330-650-2345 www.rademaker.com for maximum up time. Additionally, the line’s design allows for rapid changeover and sanitizing. Hinds-Bock Corp. Bothell, Wash. 1-877-292-5715 info@hinds-bock.com www.hinds-bock.com Continued on page 46 44 Snack Food & Wholesale Bakery - NOVEMBER 2008 www.snackandbakery.com http://www.wirebelt.com http://www.fpa-usa.com http://www.burford.com http://www.hinds-bock.com http://www.csb-system.com http://www.rademaker.com http://www.snackandbakery.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - November 2008

Snack Food & Wholesale Bakery - November 2008 Contents Editor’s Note Cover Story: The Comeback King Royal Treatment Let Freedom Ring New Products The Heat is On Engineering Management Going in New Directions Warm Up with Cold Treats The Final Word

Snack Food & Wholesale Bakery - November 2008

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