Baking & Snack - October 2014 - 120

PRODUCTS & PACKAGING

Versatile, precise dough dividing
Of all the things bakers look for when choosing equipment, versatility
and precision are usually somewhere near the top. Reiser takes that into
consideration with its Vemag dough divider.
Reiser's Vemag offers exact-weight portions while still boasting that
flexibility. Smaller bakeries can use a single Vemag to produce anything
from breads, rolls and buns to cookies and brownies. Larger bakeries
can use a Vemag to produce sandwich breads, from white and wheat to
pumpernickel and rye.
The largest bakeries, which may not be as concerned with versatility,
look for a workhorse that can crank out exact-weight portions all day.
"The Vemag features double-screw pumping technology that sets
a high benchmark for scaling accuracy, said John McIsaac, vice"
president, strategic business development for Reiser. "We have focused
tremendous amounts of resources following the dough product from
the mixer, into the hopper, through the divider and onto the belt. At
each point in the machine, we have analyzed the flow and improved the ability to scale accurately.
"
The Vemag also has improvements in how the dough travels into and through the double-screw.
"We have made larger pockets within, Mr. McIsaac said. "This means slower speeds for the same output. Less
"
work on the dough, less wear and tear on the machinery.
"
(781) 821-1290 * www.reiser.com
View listing at www.esourcebaking.com

Precision spraying for products

Removable bowl mixing

Burford's Model 515 Precision Oiler is designed to spray a
precision pattern of oil and pan release agents on bakery products, pans and band ovens. It offers precise liquid metering, electronic pan sensing and rapid cycle repetition. Full cone, hollow
cone and fan spray tips are available. A fully adjustable nozzle
head works with four standard nozzles and six available additional nozzles.
(877) 287-3673 * www.burford.com
View listing at www.esourcebaking.com

The removable bowl T-300, T-240,
T-180 and T-120 spiral mixers from
Topos Mondial Corp. are ideal for
all types of doughs. The 1.5 turn
spiral agitator gives more mixing
action for better dough development in less time, and it offers twospeed mixing and one-speed reverse
for mixing versatility. Operators
can run preprogrammed mixing
times with the PLC featuring digital
display, or they can run it manually.
The mixer's heavy-duty frame and head construction gives it
extra long life.
(610) 970-2270 * www.toposmondial.com
View listing at www.esourcebaking.com

Automatic, precise portions
Reading Bakery System's Dough Handling System is completely
automated and precisely portions, conditions and transports wheat,
corn, potato-wheat or sweet biscuit dough to forming equipment. It
consists of a mixer discharge conveyor, loafmaker, lift conveyor and
shuttle and is capable of handling batches up to 2,500 lb.
(610) 693-5816 * www.readingbakery.com
View listing at www.esourcebaking.com

120 Baking & Snack October 2014 / www.bakingandsnack.com

Automated artisan breads
The standard tray line from Mecatherm automates multiproduct and multi-process production on 24-by-31-in. trays.
Bakers can produce raw or pre-proofed frozen, par-baked or
fully baked foods at rates up to 450 trays per hour, permitting the
production of 2,500 baguettes or 10,000 croissants per hour. The
layout can be arranged in either a line or loop configuration, and
the line easily adapts for changing market demand.
(+33) 3 88 47 43 43 * www.mecatherm.fr

http://www.soslandesource.com/listing/reiser.html http://www.reiser.com http://www.esourcebaking.com http://www.soslandesource.com/listing/topos-mondial.html http://www.soslandesource.com/listing/burford.html http://www.burford.com http://www.esourcebaking.com http://www.soslandesource.com/listing/reading-bakery-systems.html http://www.toposmondial.com http://www.esourcebaking.com http://www.readingbakery.com http://www.esourcebaking.com http://www.mecatherm.fr http://www.bakingandsnack.com

Baking & Snack - October 2014

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