Baking & Snack - December 2008 - 93

GET YOUR HANDS ON THE PERFECT BAKERY SOLUTION

Flexibility is
the key

Lines for biscuit

cracker production

DFE Meincke-Vuurslag is a major international supplier
of high quality production plants, process equipment
and expertise for the automatic manufacturing of
biscuits, cookies, crackers and a large variety
of baking products.

c-.
Fully automatic production lines for a wide variety of
products.

Suitable for many different types of dough.
The dough is visible through the laminating/sheeting
process enabling the operator to manufacture an optimal
product.

Fully adjustable intermediate conveyors maximise dough
sheet support through the process.
For more information, see Page 121

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

CiEMEI
DFE
MEIN KEF
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

SHEETING & LAMINATING

production as fast as possible," he added
In order for Rademaker lines to be washed down, they use
greasable bearings that can be tied into a centralized greasing point, quick releases on the belts to loosen them to allow
sanitation crews to get underneath the belt for washing and
sloped tops on the cable ducting to allow drainage, according to Mr. Riggle.
Tromp also constructs its equipment with ease of maintenance and sanitation in mind. In fact, because some of its
clients require US Department of Agriculture (USDA)-compliant equipment because they are working with meat products, the company decided to manufacture all of its equipment to USDA standards, according to Mr. Cummings.
Sheeting and laminating lines are continuously evolving to better meet the needs of processors. The latest improvements have focused on making these lines faster so
additional products can be produced each hour and more
flexible so greater varieties of products can be produced on
a single line. Also, these lines are more robust to give them
greater durability, and new features have made them easier
to sanitize and maintain.
Ⅲ

Snack Sheeting
A variety of doughs,
other than flourbased doughs, are
sheeted to make baked snacks.
Baked potato chips are made
from sheeted potato dough,
and tortilla chips are produced
from masa, a corn dough.
Shawn Moye, director, cookie
and cracker sales, Reading Bakery Systems, Robesonia, PA, said
its sheeters are working with
ᮡ This masa
sheeter features a
doughs made from products
hinged rear roll design to
such as rice and potatoes, as
maintain precise gap conwell as multigrain formulations
trol over years of service.
HEAT AND CONTROL
and a combination of these
ingredients. While its sheeting lines can handle all
those doughs, one of the challenges is to hold precise
weights across the width of a 1.5-m-wide conveyor
at the final gauging rollers when sheeting a potato
dough, he said."When making as thin a sheet as need
for a baked potato chip product, you have got to be
able to tightly hold that tolerance," Mr. Moye explained.
Heat and Control, Hayward, CA, manufacturers
the Paragon sheeter to make chips, tortillas and taco
shells from masa. Its robust construction ensures
consistently uniform piece weight, and its unique
hinged rear roll design maintains precise gap control
over years of service, according to the company.
Paragon's open-frame design and washdown
construction reduce the time and cost of sanitation.

http://www.dfemeincke.com

Baking & Snack - December 2008

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