Baking & Snack - November 2013 - 110

PRODUCTS & PACKAGING

Blend water to desired temperatures
Bakers can eliminate wasted water trying to reach a desired water temperature
when using the Enviro-Blender from The Fred D. Pfening Co. It achieves preferred
temperatures by modulating the blending valve each second throughout the
draw, and it accurately meters water within two-tenths of 1%.
"The Pfening Enviro-Blender saves time, energy and money by conserving
water, said Edward Brackman, the company's vice-president of sales.
"
The automatic water temperature blending system includes piping for up to
three water sources. It uses 1-in. copper tubing with 80 psi water pressure, and
it can meter up to 150 lb per minute. It serves up to three mixers. Sophisticated
deviation alarms with audible signals will alert operators if temperatures get out
of spec.
A Micro PLC with a color touchscreen interface holds up to 10 batch and
temperature setpoints. The water temperature blending system can be mounted to a wall or free
standing. Its rugged, industrial design offers a long life and uses standard components for ease of
maintenance, according to the company.

(866) 733-6464 * www.pfening.com

Spiral conveyor support

Automated artisan breads

With more than 100 years of combined experience in spiral
design and service support, skilled engineers from Ashworth
Factory Service Corp. can properly design systems for every
application. It offers a broad range of support services such as
system service, troubleshooting, technical support, system refurbishments, installation, control retrofits and proactive maintenance programs.
(800) 682-4594 * www.ashworth.com

The standard tray line from
Mecatherm automates multiproduct and multi-process production on 24-by-31-in. trays.
Bakers can produce raw or preproofed frozen, par-baked or fully baked foods at rates up to 450
trays per hour, permitting the production of 2,500 baguettes or
10,000 croissants per hour. The layout can be arranged in either a
line or loop configuration, and the line easily adapts for changing
market demand.
+33 3 88 47 43 43 * www.mecatherm.fr

Dry ingredient chilling system
A proprietary cryogenic gas injection system from Linde uses specially
designed nozzles to chill fast-moving
flour or other dry ingredients as they
flow from the silo to the mixer. The
system can control temperatures to
within 1°F at the mixer to improve
downstream dough-handling operations and contribute to the quality of
finished baked foods. Beyond flour,
Linde can install chilling systems to
rapidly cool sugar, spices, dry mixes
or other dry ingredients. Linde's system can be used on new pressure or
vacuum ingredient handling systems
or retrofitted to existing operations.
(800) 755-9277 * www.lindefood.com

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/ Baking & Snack / November 2013

Precision bread pan oiler
The Hydraplate bread pan oiler from Burford Corp. decreases
oil usage, extends
glaze life and improves
oil sanitation conditions. The precision
high-speed bread pan
oiler uses new technology to provide a
finer coverage of oil
droplets on the bread
pan. Convenient
adjustment points
make operator setup quick and simple.
(877) 287-3673 * www.burford.com

http://www.pfening.com http://www.ashworth.com http://www.mecatherm.fr http://www.lindefood.com http://www.burford.com

Baking & Snack - November 2013

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