Baking & Snack - September 2015 - 144

PRODUCTS & PACKAGING

Orbital pan shaker

Low-pressure extruding

The orbital pan shaker
from Burford can help
achieve consistent,
high-quality and
accurately placed
hamburger, hot dog
and hoagie buns with
one machine. Positive dough
correction is obtained with the adjustable
controller. The shaker offers user-friendly controls
to shake speed, pan position, number of shakes and dough position. It can be used with an optional conveyor with self-centering
pan guides and stainless-steel table top chain.
(877) 287-3673 * www.burford.com
View listing at www.esourcebaking.com

The Reading Bakery Systems'
Low Pressure (LP) Extruder
creates a variety of structural
and flat extruded shapes.
This flexible alternative
to conventional dough
forming and sheeting systems offers new cost-effective
opportunities for the snack food industry. The LP Extruder enables production of a wide array of
products, including hard pretzel shapes and sticks, filled snacks,
bread snacks, potato rings and more with a simple change of
forming dies. The simple assembly means product changeover
takes just minutes.
(610) 693-5816 * www.readingbakery.com
View listing at www.esourcebaking.com

Flexible waffle production
Tromp Group Americas' Vanderpol Waffle Systems make a
wide range of soft- or hard-dough waffles, sandwich waffles and
many other styles. 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

Versatile dividing

Vertical blending, drying

Griddle depositor

Vertical Blender/Dryers from
Charles Ross & Son are designed
for vacuum drying a wide range of
applications in either solid or liquid
state. This type of drying equipment features a slow-turning auger
screw that gently lifts batch materials upward as it orbits around
a conical vessel. Materials carried
to the top of the batch then call
slowly back down into regions opposite the moving auger screw. The
constant exchange of materials between the heated sidewalls and
center of the blender accelerates the drying process.
(800) 243-7677 * www.mixers.com

The Hinds-Bock Griddle
Depositors accurately and
reliably deposit both pure
pancake and waffle batters
and those with particulates
like blueberries, chocolate
chips and flavored bits. The
entire depositor moves with
the cooking band to ensure
proper shape and griddle coverage. Hopper agitation is used to
maintain the proper ratio of liquids and solids. Special contact
parts are used for continuous duty over hot griddles and rapid
sanitization is accomplished through the use of tool-free removable contact parts.
(877) 292-5712 * www.hinds-bock.com

The divider with guillotine cutoff
from Handtmann can handle
a wide range of pizza
dough densities and
rapidly move product
through a short
path that helps
thwart temperature rise while supplying rounders, sheeters and pressers with the highest production
speeds. The divider is fully wash-down and complies with strict
hygienic standards. It is also engineered to minimize down time
required for production changeover.
(847) 808-1100 * www.handtmann.us
View listing at www.esourcebaking.com

http://www.burford.com http://www.esourcebaking.com http://www.readingbakery.com http://www.esourcebaking.com http://www.trompgroup.nl http://www.handtmann.us http://www.esourcebaking.com http://www.mixers.com http://www.hinds-bock.com

Baking & Snack - September 2015

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