Baking & Snack - June 2005 - 97

PRODUCTS & PACKAGING

FLEXIBLE OVEN

The MIWE thermo-rollomat is a versatile
industrial oven that can be configured to the
specific needs of an operation and can have
from one to seven decks, allowing flexibility.
Each deck can be independent so different
products can be baked at the same time.
The thermo-rollomat uses radiant heat,
produced by thermal oil circulating in channels above and below each deck, to provide
even, gentle heat throughout with little
moisture loss and lower energy costs. Phone
(908) 904-0221; Web www.miwe.com
PRECISION OILER
Designed to spray a
precise pattern
of oil and pan
release agents
on bakery products,
pans or band
ovens, Burford's precision oiler
is designed to save up
to 50% of material cost. The oiler features
controlled liquid metering, electronic pan
sensing, rapid cycle repetition, selectable
nozzle activation, accurate spray pattern and
finger-tip digital oil quantity adjustment.
Made from stainless steel, the equipment
has a fully adjustable nozzle head with up to
10 nozzles. Phone (405) 867-4467;
Web www.burford.com
CUT-IN-TRAY OPTION
Matiss recently introduced an automated cut-in-tray option for its SI-300, an
automated cutting system for rectangular
products that is fully automated, fast and
delivers precision up to 1/64 in. This option
simplifies the unmolding and packaging
process because the cutting blade geometry
is adapted to the mould form. It reduces

104 / BAKING & SNACK / June 2005

the set-up time as well. Matiss also provides Matissupport on all its equipment for
full diagnostic support 24/7. Phone (888)
562-8477; Web www.matiss.com

continuously from a laminator, strips are
cut. The strips are converged, and triangles
are cut out and turned so that all the
bases are correctly positioned. The moyno
pump depositor is suitable for any type of
depositing pattern of fruit or meat fillings.
Other features include quick changeover,
PLC controls and ease of sanitation. Integration with Rademaker proofers and
baking systems is possible. Phone (330)
650-2345; Web www.rademaker.com
DOUGH FEEDER WITH TIPPER

MULTIPATH COOLING SYSTEM

The newly patented In Low/Out Low
conveyor system from I.J. White Systems
saves valuable floor space and eliminates
costly auxiliary conveyors, motors and
transfers. Using an Ultra Series Belt with a
multiyear warranty, an In-line Belt Washer
and PLC controls, MultiPath is ideal for
increasing production line capacity. Phone
(631) 293-2211; Web www.ijwhite.com

The dough feeder with tipper from
Spooner Vicars is designed to provide
customers with a cost-effective solution to
the dough feeding application. The unit
will feed a wide variety of doughs ranging
from soft to very hard and tough. The unit
incorporates a number of unique features
to improve product flexibility and easy
change-over. Phone (330) 342-8244; Web
www.sv-m.com

CROISSANT MACHINE

REFRIGERATED MIXER

Rademaker's croissant machine is a fully
automated system that complies with the
increased importance placed on efficiency,
safety and hygiene in today's production
environment. Featuring a modular design
ideal for future extensions, the machine
performs up to 50 strokes per minute on
filled croissants and up to 120 strokes
per minute for unfilled products. After
introduction of the dough layer, supplied

The patented ColdBar and ColdBarPlus
Refrigeration Systems from The Peerless
Group provide bakers with a solution to
dough temperature problems without
adding ice. The ColdBar system includes
a refrigerated jacket, bowl ends and a
breaker bar, and the ColdBarPlus comes
with exclusive refrigerated agitator bars.
When combined, the two systems provide
a large refrigerated area so the dough is
http://www.rademaker.com http://www.matiss.com http://www.miwe.com http://www.ijwhite.com http://www.sv-m.com http://www.burford.com
Baking & Snack - June 2005

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