bake Special Report - November 2021 - 19

thrive during the pandemic. "
Equipment innovations are
enhancing the product quality and
production efficiencies across the
board.
Since 1946, Somerset Industries
has been designing and manufacturing
professional grade bakery
equipment for the foodservice
industry.
The CDR-2500 is Somerset
Industries' most advanced, all-infront,
compact dough roller, and
although it is ideal for rolling pizza
crust dough, Somerset designed it
to perform well using a wide range
of different types of dough.
This equipment is the largest
double-pass roller in the pizza world,
according to Somerset, making
dough up to 25 inches (64cm) in
diameter within seconds. It is ideal
for pizza, as well as flour tortillas,
sheeting, cinnamon rolls, pita bread,
pie crusts, cookies, calzones, and
sweet doughs.
This machine sheets 500-600
pieces per hour and features heavy
gauge stainless steel construction
for years of dependable performance.
Synthetic, non-stick rollers
are standard.
Spring-loaded scrapers can be
quickly and easily removed for
cleaning. The compact design
means it will fit anywhere, and the
large hopper accommodates large
pieces of dough. There are safety
sensors for automatic shutoff.
In other equipment features,
the Somerset CDR-500 is an ideal
dough sheeter for pizzerias, donut
shops, bakeries, schools, hospitals,
or any foodservice operation
that needs high-volume, dependable
performance. The CDR-500
sheets virtually every type of dough,
regardless of consistency, to a
uniform thickness in seconds.
Features of the Somerset
CDR-500 include heavy-duty
stainless steel construction, with
Bake Magazine Digital Special Report 4 | Volume 2 | bakemag.com
The servo drive
eliminates
pneumatics and
improves on
our benchmark
scaling
accuracy.
Plug it in and
produce. "
John McIsaac, vice president of strategic
business development for Reiser
simple handle adjustments for exact,
uniform dough thickness.
This machine is perfect for
cinnamon rolls, pizza, pie crusts,
Danishes, yeast-raised donuts,
dough lamination, pasta production,
and fondant.
19
JOHN UNREIN/IBIS BAKERY

http://www.bakemag.com

bake Special Report - November 2021

Table of Contents for the Digital Edition of bake Special Report - November 2021

bake Special Report - November 2021 - 1
bake Special Report - November 2021 - 2
bake Special Report - November 2021 - 3
bake Special Report - November 2021 - 4
bake Special Report - November 2021 - 5
bake Special Report - November 2021 - 6
bake Special Report - November 2021 - 7
bake Special Report - November 2021 - 8
bake Special Report - November 2021 - 9
bake Special Report - November 2021 - 10
bake Special Report - November 2021 - 11
bake Special Report - November 2021 - 12
bake Special Report - November 2021 - 13
bake Special Report - November 2021 - 14
bake Special Report - November 2021 - 15
bake Special Report - November 2021 - 16
bake Special Report - November 2021 - 17
bake Special Report - November 2021 - 18
bake Special Report - November 2021 - 19
bake Special Report - November 2021 - 20
bake Special Report - November 2021 - 21
bake Special Report - November 2021 - 22
bake Special Report - November 2021 - 23
bake Special Report - November 2021 - 24
bake Special Report - November 2021 - 25
bake Special Report - November 2021 - 26
bake Special Report - November 2021 - 27
bake Special Report - November 2021 - 28
bake Special Report - November 2021 - 29
bake Special Report - November 2021 - 30
bake Special Report - November 2021 - 31
bake Special Report - November 2021 - 32
bake Special Report - November 2021 - 33
bake Special Report - November 2021 - 34
bake Special Report - November 2021 - 35
bake Special Report - November 2021 - 36
bake Special Report - November 2021 - 37
bake Special Report - November 2021 - 38
bake Special Report - November 2021 - 39
bake Special Report - November 2021 - 40
bake Special Report - November 2021 - 41
bake Special Report - November 2021 - 42
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