Baking & Snack - December 2008 - 99

105
DOUGH LAMINATING LINES

The ∑ execution laminating line
from Rademaker is ideal for production of Danish, croissants, puff pastry and all other laminated doughs.
A Rademaker laminator can be fully
integrated into a variety of product
makeup lines. Available in working
widths up to 64 in., these lines are
designed and built to be flexible, efficient and easy to maintain. It is fully
washdown with available options
such as overhead dough cooling,
low-stress dough feeding and automatic gap adjustments. Phone (330)
650-2345; Web www.rademaker.com

CONVEYING SYSTEMS

Schebler Food Equipment offers
individualized solutions with its wide
variety of conveying options. It sells
systems with fabric, plastic modular
and wire belts. The company's
standard systems feature modular construction for easy assembly, stainless
steel frames and hardware, and sanitary tubular floor supports. The many
custom features include a unique
pneumatic belt take-up system, including belt scrapers for cleaning productcontact surface. Phone (800) 391-0009
Web www.scheblerfoodequip.com

ENDLOAD CARTONER
The Celox endload cartoner
from Kliklok-Woodman features an
improved rotary feeder with servo
profiling. It offers a robust hybrid
frame with outstanding access and
sanitation, an ancillary device railmount system, and reliable controls
and superior-quality components. A
modular design for quick assembly,
advanced motion controls for fast
size changeovers and its easy-to-use,
icon-based Insight color touchscreen interface make the Celox
easily adaptable to changing products and workforce. Phone (770)
981-5200; Web www.klikwood.com

SPIRAL MIXER
Frostmix, VMI's new spiral mixer,
is the first standard removable bowl
spiral mixer equipped with a triplejacketed rotary bowl cooled by
circulating glycol water. Frostmix
optimizes
heat exchange
and keeps
the dough
between
61 and
68°F (16
and 20°C)
during
mixing,
without
the need for ice or carbon dioxide.
It is a specially designed flexible and
powerful solution for making bread,
pizza and frozen baked food doughs.
Phone (404) 839-1206;
Web www.vmi.fr

AUTOMATED PAN STORAGE
AND RETRIEVAL
When space is at a high premium,
Workhorse Automation can provide
efficient multilevel pan storage and
retrieval systems. Its expertise is
custom fitting these systems into
bakeries. The totally automated
systems
increase
productivity
while reducing personnel costs and
pan wear.
Automatically, pans
are moved
in and out
of the stacker as needed without
special hand trucks or personnel.
Phone (610) 998-9202;
Web www.workhorseautomation.com

BAG TAGGER

The new Burford Tagger
TGR-100 allows bakers to reach
consumers with marketing materials where it is proven most effective
- at point of sale. Coupons, logos
and even cross-market promotions can be fully attached in this
user-friendly closer. It can be fully
integrated with the Burford Smart
Servo Tyer. Phone (877) BURFORD
(287-3673); Web www.burford.com

December 2008 / BAKING & SNACK

For more information, see Page 133

http://www.klikwood.com http://www.rademaker.com http://www.vmi.fr http://www.burford.com http://www.workhorseautomation.com http://www.scheblerfoodequip.com

Baking & Snack - December 2008

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