Baking & Snack - March 2005 - 110

extra spray manifolds are optional. Water
pressure is 50 PSI at 12 gal per hour. Using
water pressure to split or score dough has
several advantages over knives. Besides sanitation, food safety, lower cost of maintenance
and replacement parts, there are reduced
human safety and OSHA risks involved. In
addition, bakery liability insurance rates are
higher when actual blades are used, whether
manually or via automated system. Phone
(877) 287-3573; Web www.burford.com
BUN SLICER

CAKE PORTIONING SYSTEM
Matiss' RCPS-200 redefines round
product cutting standards. With its high
flexibility, providing modules and servo
driven systems, the RCPS-200 offers a capacity up to 20 cakes per minute with product height up to
4.5 in. It is fully
automated,
with an optical detection
system. Also,
it works in
continuous operation and does not
require a full-time operator. Its robust construction allows precision and high speed.
Matiss also provides the value-added Matiss
support on its full line of equipment. Phone
(888) 562-8477; Web www.matiss.com

drive unit can handle conveyor pan lengths
up to 35 ft, allowing simple conveyor
conversions to suit new plant layouts. The
powerful yet gentle slow-forward/fast-back
drive motion reduces product build-up in
the conveyor pan and eliminates product
segregation and "sifting" of product where
smaller pieces settle to the bottom of the
pan. A single plug-in power module and
easy access to the drive components simplify
installation and maintenance. Phone (800)
227-5980; Web www.heatandcontrol.com
INDUSTRIAL BAKING EQUIPMENT

HORIZONTAL MOTION CONVEYOR
Over the past several years, The Henry
Group has released several new product
innovations in its line of bakery equipment
such as the THG bun and bread pan cleaners. The latest introduction is the THG
3600 bun slicer, which produces a clean
and uniform bun slice. Designed and built
by The Henry Group, the 3600 bun slicer
offers the same high level of innovation,
quality and craftsmanship the industry
has come to expect. Phone (800) 356-7591;
Web www.thg1.com

Heat and Control's FastBack 260E conveyor delivers twice the product travel rate
of comparable conveyors, bringing the advantages of horizontal motion conveying to
producers of high flow rate products. The

Multibake ovens from Rademaker
feature a unique modular design for fast
installation, flexibility for future expansion
and the ability to configure hybrid systems.
Whether your product requires the power
and control of Rademaker's impingement
oven, direct or indirect heated environments, the company the right baking system
for your food processing operation. Phone
(330) 650-2345; Web www.rademaker.com

How Long Can You Hold It?
Our Pneumatic Bulk Flour System stores, sifts, conveys, and
automatically weighs exactly the amount of flour where you
need it, when you need it. This gives you better batch quality,
accuracy and control, plus a significant cost reduction over
bagged flour. Not only can you increase production, but you
can do it without breaking your back.

1-866-Pfening

"Working with Pfening is a non-event"

(1-866-733-6464)

www.pfening.com
Email: sales@pfening.com

The Fred D. Pfening Co.
1075 W. 5th Ave-Columbus, Ohio-43212

MANUFACTURERS OF BULK AND MINOR INGREDIENT HANDLING SYSTEMS - PROOFING AND FERMENTATION SYSTEMS - LIQUID METERS

For more information, see Page 125

March 2005 / BAKING & SNACK / 113


http://www.burford.com http://www.heatandcontrol.com http://www.matiss.com http://www.thg1.com http://www.rademaker.com http://www.pfening.com

Baking & Snack - March 2005

Table of Contents for the Digital Edition of Baking & Snack - March 2005

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Baking & Snack - March 2005 - 1
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