Snack Food & Wholesale Bakery - November 2008 - (Page 47)

Equipment Briefs heavier loads without sagging. The belts can withstand 300 lb. of tension at 100,000 cycles and still deliver efﬁcient results. Ashworth Bros., Inc. Winchester, Va. 1-800-682-4594 ashworth@ashworth.com www.ashworth.com electric, state-of-the-art technology, stainless steel construction for enhanced cleaning and sanitation, up to 25% increase in capacity and interchangeable dimensions. Plus, every pizza receives the same slice count, every time. The Grote Co. Columbus, Ohio 1-888-534-7689 sales@grotecompany.com www.grotecompany.com Grote’s Peppamatic Slicer reduces labor costs in pizza production. It features an all KESS’ glazing and enrobing systems are designed to topcoat or fully enrobe baked goods. The heated stainless steel supply tank is equipped with controls to adjust coating and water jacket temperatures and has positive displacement pump speeds. Tri-clamp connections make for quick and easy cleaning. KESS Industries, Inc. Auburn, Wash. 1-800-578-5564 sales@kessind.com www.kessind.com Editor’s Note: For more information on the latest equipment, please visit www.snackandbakery.com and, while you’re at it, check out SF&WB’s new digital edition. Advertorial Mixin’ It Up In close partnership with wholesale bakers, Atlanta-based VMI developed a range of spiral mixers to meet the heavy-duty requirements of industrial production. Today’s systems include belt and gear transmission, removable mixing bowls with maneuvering trolleys and a computer-assisted interface between the technician and the mixer. VMI’s Aquamix mixer, for example, is specially designed for the kneading of highly hydrated dough. Made of stainless steel, it comes with a frequency variator, a bowl with a ﬂat bottom that ﬁts with a half twist expanded spiral and a round pivot with scraper to prevent from dough sticking. The tactile control panel with integrated automation allows operators to personalize up to 99 formulas at a time. Another system, VMI’s double spiral mixer, offers wholesale bakers greater kneading power, which allows for fast, high-quality mixing. It can crank out batches from 160 kg. to 555 kg. and can be used with a whisk and paddle mixing device for specialist applications. Additionally, the solid design produces high-intensity mixing action and enables operators to work with rich, stiff and low-hydrated doughs. Likewise, the AV or AVI mixers range from 80 kg. to 900 kg. for either small or high-volume production of everything from bread and rolls to Viennese pastries and pizza crusts. The ingredient box allows a safe introduction of up to three minor ingredients and avoids the possibility of missing components. The mixing bowl doesn’t slip even when carbon dioxide or ice is added to the mixture, thus guaranteeing consistency. Moreover, speed reductions are controlled by belts, not by gears, which eliminates the need to clean, grease and evacuate certain areas of the machine. For more information, visit www.vmi.fr Editor’s Note: VMI provided the information for this article. www.snackandbakery.com NOVEMBER 2008 - Snack Food & Wholesale Bakery 47 http://www.ashworth.com http://www.grotecompany.com http://www.snackandbakery.com http://www.kessind.com http://www.vmi.fr 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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