bake Special Report - November 2021 - 28

submersible for simple cleaning and
sanitation.
A removable carriage, meat
grip and product deflector allow
operators to take the parts to a
sink for easier cleaning and sanitation.
The Edge10 and 14 slicers
both feature a one-piece anodized
aluminum base with fewer
crevices where bacteria could
grow. The carriage and knife cover
are also anodized aluminum for
maximum sanitation and minimal
cleanup time.
To provide operator assurance,
the Centerline by Hobart Edge10
and 14 slicers have a permanently
mounted ring guard that protects
the knife during operation and
cleaning. The Edge14 slicer also
has a no-volt release - in the event
of power loss, the operator must
restart the slicer before being able
to operate it again.
Both slicers feature a 45-degree
product table that requires less
This slicer offering builds on
our commitment of providing
kitchens with quality, reliable
slicing solutions. "
Carolyn Bilger, Hobart
mechanical pressure from the operator
during use, plus a Poly-V
belt drive system that extends
the belt life and produces
optimal slicing results. This
belt system also features fewer
parts, making it more economical
and faster to service and repair.
The Edge10 slicer has a 1/3 hp
motor and the Edge14 slicer features
a 1/2 hp motor.
Uniform slices
From Doyon Equipment Inc.,
the CPF416 slices quickly and
produces uniform bread slices
with a gentle clean cut. It's 9 times
more efficient than slicing by hand,
producing up to 250 loaves per
hour, according to the company.
Push the handle, place your bread,
28
and release the handle; the slicer
blades will automatically start.
Then, you can push the bread
through with a safety loaf pusher.
It is perfect for bakeries, grocery
stores, commercial kitchens, and
other retail operations.
This floor model slices a variety
of bread types and loaves up to 17
5/16 inches long and 5/8 inches
thick. The machine slices up to 250
loaves per hour.
It is equipped with a crumb drawer
and bagging shelf, and a safety loaf
pusher is included.
The motor stops automatically
after the loaf has been sliced.
Established by Gustave Doyon in
1950, Doyon Equipment Inc. started
as a sales and repair business for
bakery equipment.
Bake Magazine Digital Special Report 4 | Volume 2 | bakemag.com
HOBART

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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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2017_12_01
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