Baking & Snack - February 2016 - 130

equipment & packaging

Entry-level twist tying
Designed with the small to mid-sized bakery in mind, the Burford Model EL54C Twist Tyer provides a packaging solution usable with
manual or semi-automatic bag loaders. The EL64C is integrated with a conveyor as a complete system, allowing smaller bakeries that
currently operate by hand to move toward automating the packaging process and improving efficiency. Packages are placed onto the
conveyor, and from that point on, the feeding and tying process is automated.
"It fills the gap between hand-operated tyers and the high-speed servo tyers," said Clay Miller, Burford sales engineer. "Customers
previously had to jump from manual systems straight into high-speed servo technology, which was typically overkill in both speed and
price. This EL54C is a very logical stepping stone that helps them grow their production without adding more manual labor."
The EL54C is portable and can easily be moved from one work station to another. It has capacity of approximately 35 ppm and can be used for
various products such as bread, buns, baguettes, hoagies, rolls and tortillas. Optional add-ons include an integrated hand bagger and blower kit.
In many ways, this design is a nod to the past. "The Model EL54C is a proven design that was once the industry standard bag closer
for the baking industry," Mr. Miller said. "After moving from agriculture to the baking industry in the early 60's, Burford Corp. completed the mechanical twist tyer design that quickly grew to help bakers automate their bread packaging," he explained. The EL54C
combines mechanical design with minimal electrical controls to meet the needs of the small bakery atmosphere.
(877) 287-3673 * www.burford.com
View listing at www.esourcebaking.com

Artisan bread lines
The Crusto bread line from Rademaker produces a wide assortment of breads
for mid- to industrial-sized bakeries, from fine-structure tin breads to highabsorption artisan breads. The modular design of the make-up units ensures
flexibility and fast changeovers. All belts have quick releases, and the whole line
can be washed down if required. Crusto lines can also be equipped with inline
weighing and automatic panning for an accurate, hands-free operation.
(330) 650-2345 * www.rademaker.com
View listing at www.esourcebaking.com

Safe, open-frame mixing
The Open Frame Removable Bowl Spiral Dough Mixer (OFRBSDM) from
Topos Mondial meets the challenge of engineering a sanitary open-frame
mixer that also safely eliminates pinch points. Fully automated controls allow
the operator to program recipes and customize the variable mixing speeds and
mixing time for various dough types. OFRBSDM mixers are available in 529 lb
(40 kg) and 661 lb (300 kg) dough mixing capacities.
(610) 970-2270 * www.toposmondial.com
View listing at www.esourcebaking.com

130 Baking & Snack February 2016 / www.bakingandsnack.com

http://www.burford.com http://www.esourcebaking.com http://www.rademaker.com http://www.esourcebaking.com http://www.toposmondial.com http://www.esourcebaking.com http://www.bakingandsnack.com

Baking & Snack - February 2016

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