Baking & Snack - May 2015 - 129

Zero-waste blending

Automatic bending and pinching of croissants

Pfening's Enviro-Blender is an
automatic water temperature
blender that achieves the desired
temperature by modulating
the blending valve each second
throughout the draw. The zerowaste blender saves time, energy
and money by conserving water,
according to the company. It includes fast, accurate temperature
control, easy-to-use color touch
screen interface and a rugged industrial design.
(614) 294-5361 * www.pfening.com

Rademaker's newly
developed system for
croissant bending and
pinching is designed
according to the company's new hygienic design
standards. Greasing
points are located outside the direct food zone, and the line is
fully wash-down compatible. The Unique Fit Tooling helps with
quicker and easier product changeover. The system can automate
the croissant process from moulding to bending, pinching and
panning with the flexibility to produce straight, partially bent or
fully bent and pinched croissants.
(330) 650-2345 * www.rademaker.com
View listing at www.esourcebaking.com

Accurate, reliable wirecutting
The Independence Wirecut
Machine from Reading
Bakery Systems creates
a variety of cookies, biscuits and bar products.
It is designed to provide
piece-weight accuracy and
reliability and is best for non-descript shapes, with or without
inclusions. The machine uniformly cuts individual shapes at up
to 250 pieces per minute and can be positioned over the transfer
belt or oven band and removed from the production line without
disrupting the conveyor system.
(610) 693-5816 * www.readingbakery.com
View listing at www.esourcebaking.com

Low-pressure divider
The Multicut from Fritsch USA helps add variety to a
product range by allowing the manufacturing of unique
premium products. The Multicut combines in a single line
the bunch and turn process that preserves the integrity of the
dough with the wealth of forms provided by the intelligent
punch and cut technology. It includes modular components
that have been tuned to mesh with one another as well as with
the control concept on which it is based.
(609) 662-4649 * www.fritsch-usa.us

Flexible waffle production
Tromp Group
Americas' Vanderpol
Waffle Systems make a
wide range of soft- or
hard-dough waffles,
sandwich waffles and
many other decorative
designs. Waffles are
produced easily and
efficiently, depending on the baking plates selected. Sweet or
savory fillings can be incorporated as well. Vanderpol Waffle
Systems provide integrated iron cleaning and flexible production rates.
(800) 225-3771 * www.trompgroup.nl
View listing at www.esourcebaking.com

Continuous mixing and kneading
The Megaline II is
Mecatherm's response
to a market that
demands an everincreasing production
capacity. The line
produces up to 10,000
baguettes or round
products per hour on
convoluted trays of
2,000 x 800 mm. It is
designed to handle up to 360 trays per hour with production
capacity of up to 3 tons of prepared dough per hour. Megaline
II is suited for raw, pre-proofed, fully baked or par-baked products and is completely automated.
(+33) 3 88 47 43 43 * www.mecatherm.fr

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Baking & Snack - May 2015

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