Baking & Snack - October 2008 - 101

GET YOUR HANDS ON THE PERFECT BAKERY SOLUTION

Quality is
essential

104

SPRAYING TECHNOLOGY

l
F

r
Tailor-made baking solutions
meeting effective production systems
geared to accuracy, capacity,
quality and flexibility
The DFE Meincke type Three ovens are the third generation
of indirectly and directly heated convection/
impingement tunnel ovens.
The Turbu Three, Direct Three and Hybrid Three ovens
are pre-assembled, tested and delivered in modules
securing a fast installation time.

"

I

I

��

I
L

* Hybrid ovens
* Stone band ovens
* Directly fired ovens
* High temperature ovens
* Radiant ovens (Cyclothermic)
* Indirectly fired convection ovens
* USDA-approved
For more information, see Page 137

Please contact:
Our US office:
Tel: 404 580 0416
Our US agent:
Naegele Inc. Bakery Systems
Tel: 708 388 7766

DFE MEIN KE
DFE Meincke A/S
Tonsbakken 10
DK-2740 Skovlunde
Denmark

Tel: +45 77 42 92 00
Fax: +45 77 42 92 01
mail@dfemeincke.dk
www.dfemeincke.com

INNOVATING BAKING INDUSTRY

ᮡ This nozzle was designed specifically for spraying oil into rectangular
bread pans and eliminates overspray, compared with nozzles that spray in a
round pattern.
MALLET & CO.

the amount of air flow in the area. Spray Dynamic's
traditional systems do not atomize the sprayed material, but instead its pump and nozzle design, especially
for pan oiling, target each pan. Because trans-fat-free
oils have different handling characteristics, they are
causing some of the biggest issues for processors, Mr.
Hanify said.
To address this issue, Spray Dynamics designs reliable systems that are going to be "useable in a plant
without too much difficulty," he noted. And this is able
to be accomplished by using the proper controls.
BETTER CONTROLS. Spray Dynamics is asked often
today for more sophisticated controls on its spray systems, according to Mr. Hanify. "We can control it to
that level, but many times it comes down to a function of cost," he said. "At some point, all this becomes
very pricey, and the plant engineer or manager has to
decide whether it is worth that level of sophistication
or control."
If Spray Dynamics supplies the controls, it will be a
programmable logic controller (PLC), which is fairly
standard in the baking and snack industry today. Mr.
Hanify also noted a trend to using many flow meters.
"Flow meters are getting smaller and smaller and more
and more reliable all the time," he said.
As bakeries become more sophisticated, Mr. Zielsdorf noted that spray systems can be hooked into the
main line of the plant so they can be controlled from
a central location.



http://www.dfemeincke.com

Baking & Snack - October 2008

Table of Contents for the Digital Edition of Baking & Snack - October 2008

Contents
Baking & Snack - October 2008 - 1
Baking & Snack - October 2008 - 2
Baking & Snack - October 2008 - 3
Baking & Snack - October 2008 - Contents
Baking & Snack - October 2008 - 5
Baking & Snack - October 2008 - 6
Baking & Snack - October 2008 - 7
Baking & Snack - October 2008 - 8
Baking & Snack - October 2008 - 9
Baking & Snack - October 2008 - 10
Baking & Snack - October 2008 - 11
Baking & Snack - October 2008 - 12
Baking & Snack - October 2008 - 13
Baking & Snack - October 2008 - 14
Baking & Snack - October 2008 - 15
Baking & Snack - October 2008 - 16
Baking & Snack - October 2008 - 17
Baking & Snack - October 2008 - 18
Baking & Snack - October 2008 - 19
Baking & Snack - October 2008 - 20
Baking & Snack - October 2008 - 21
Baking & Snack - October 2008 - 22
Baking & Snack - October 2008 - 23
Baking & Snack - October 2008 - 24
Baking & Snack - October 2008 - 25
Baking & Snack - October 2008 - 26
Baking & Snack - October 2008 - 27
Baking & Snack - October 2008 - 28
Baking & Snack - October 2008 - 29
Baking & Snack - October 2008 - 30
Baking & Snack - October 2008 - 31
Baking & Snack - October 2008 - 32
Baking & Snack - October 2008 - 33
Baking & Snack - October 2008 - 34
Baking & Snack - October 2008 - 35
Baking & Snack - October 2008 - 36
Baking & Snack - October 2008 - 37
Baking & Snack - October 2008 - 38
Baking & Snack - October 2008 - 39
Baking & Snack - October 2008 - 40
Baking & Snack - October 2008 - 41
Baking & Snack - October 2008 - 42
Baking & Snack - October 2008 - 43
Baking & Snack - October 2008 - 44
Baking & Snack - October 2008 - 45
Baking & Snack - October 2008 - 46
Baking & Snack - October 2008 - 47
Baking & Snack - October 2008 - 48
Baking & Snack - October 2008 - 49
Baking & Snack - October 2008 - 50
Baking & Snack - October 2008 - 51
Baking & Snack - October 2008 - 52
Baking & Snack - October 2008 - 53
Baking & Snack - October 2008 - 54
Baking & Snack - October 2008 - 55
Baking & Snack - October 2008 - 56
Baking & Snack - October 2008 - 57
Baking & Snack - October 2008 - 58
Baking & Snack - October 2008 - 59
Baking & Snack - October 2008 - 60
Baking & Snack - October 2008 - 61
Baking & Snack - October 2008 - 62
Baking & Snack - October 2008 - 63
Baking & Snack - October 2008 - 64
Baking & Snack - October 2008 - 65
Baking & Snack - October 2008 - 66
Baking & Snack - October 2008 - 67
Baking & Snack - October 2008 - 68
Baking & Snack - October 2008 - 69
Baking & Snack - October 2008 - 70
Baking & Snack - October 2008 - 71
Baking & Snack - October 2008 - 72
Baking & Snack - October 2008 - 73
Baking & Snack - October 2008 - 74
Baking & Snack - October 2008 - 75
Baking & Snack - October 2008 - 76
Baking & Snack - October 2008 - 77
Baking & Snack - October 2008 - 78
Baking & Snack - October 2008 - 79
Baking & Snack - October 2008 - 80
Baking & Snack - October 2008 - 81
Baking & Snack - October 2008 - 82
Baking & Snack - October 2008 - 83
Baking & Snack - October 2008 - 84
Baking & Snack - October 2008 - 85
Baking & Snack - October 2008 - 86
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Baking & Snack - October 2008 - 101
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Baking & Snack - October 2008 - 134
Baking & Snack - October 2008 - 135
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