Baking&Snack - August 2013 - 27

many proofers operate with only a
few single-drive motors. However,
Mr. Mohebbi said he insisted that
Rademaker include this feature because it not only provides further
control of proofing times but also allows better control of the product’s
shape during transfer from one layer
to another.
The Babb 96-ft, direct-fired oven
can reach 1,000°F. The expandable modular oven features a steam
chamber, if items need steaming,
and an inspection system to monitor
color and the size of products.
All of the bakery’s IJ White spiral coolers come with clean-inplace systems and belt sanitizers to
minimize cross-contamination. A
sloped floor beneath the coolers allows foam and water to drain, dramatically reducing cleaning time.
“It used to take us 30 to 40 hours to
clean them,” he said. “Now it’s done
in 20 minutes.”

• Depanners

Rolls, bread, pizza, and specialized products.
Delidder option available
Inline Captilever Style
Pick & Place
Vacuum cups, belts and retainers

• Proofers
Racetrack
Capstep

• Product Coolers
Racetrack
Capstep

• Oven Equipment

Oven Loaders for pans and hearth products
Combination Loaders for pans and peelboards
Oven Unloaders for pans and hearth baked products

• Robotic Pan Handling

Robocap pan stacking and unstacking
Storage and retrieval equipment

• Pan Conveyors / Coolers
• Pan Lidding and Delidding Equipment
Inline and Pick & Place

• Product Conveyors
• Dough Conveyors
• Cleaning Equipment
Ultra-Sonic belt washers
Pan Cleaners
Board Cleaners

• Peelboard Equipment

Flexibility and reliability
The combination bagel and roll
makeup line features a five-pocket
piston divider that feeds five bagel
formers with the pieces dropped
via a reciprocating conveyor onto
32-by-48-in. peel boards. An ABB
robot with a gantry storage system
loads and unloads peel boards.
Once again, the proofer is integral to the line’s flexibility. When
the peel boards enter the Capway
CapStep proofer, they rise upward
then transfer to a downward system. According to Mr. Mohebbi,
the space-saving system can handle
products ranging in height from 1
to 7 in., thus accommodating everything from bagels to bread bowls for
soup. Proofing times are also adjustable. “Most companies proof dough
within 45 minutes to an hour. Our
proofing times are much, much longer,” he noted. “Some of them are
50% longer than normal.”
After proofing, the bagels enter
the water bath and waterfall system,

Peelboard Unstackers
Peelboard Stackers
Peelboard storage and retrieval
Peelboard Cornmeal Dusters

• Switches, etc.

Right angle transfers for pans and product
Lateral switches
Horizontal switches
Turn tables for pans

• Specialty conveyors, etc.

Indexing conveyors for roll and bread lines
Pan / Peel elevators
Reciprocators
Smart belt systems and alignment conveyors
Paper strippers

• Slicer Feed Systems
• Pans / Trucks

Baguette pans
Baking sheets
Bread pans (deep drawn)
Pan trucks
Baking racks

See us at IBIE
booth #6109

• Sales and Service

Capway Systems designs, builds, integrates and
services completely automated systems to ﬁt
your needs.
24 Hour service, 365 days a year

725 Vogelsong Road • York, PA 17404, USA
Tel: 717-843-0003 • Fax: 717-843-1654 • www.capwayusa.com
For more information, see Page 133

August 2013 / Baking & Snack / 27

http://www.capwayusa.com

Baking&Snack - August 2013

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