Baking & Snack - November 2005 - 43

PROCESSING TECHNOLOGY

An East Coast supplier of bakery equipment offers
makeup lines specifically designed for flour tortillas.
These lines include a divider, rounder and intermediate proofer. The company also offers a line of horizontal
mixers, troughs and trough hoists that accommodate
smaller batches for tortilla processing.
The manufacturer's divider uses extrusion technology,
which, according to the company, performs more accurate scaling than traditional volumetric dividers because
it measures positive density. The divider/rounder requires no dividing oil or dusting
flour. This feature, combined

ᮡ An new series of ovens and sheeters for corn, flour and chip lines features
a fuel efficient oven that allows higher moisture content in finished products.
CASA HERRERA

with a PLC-controlled CIP system makes sanitation
simple. "Our divider is also low maintenance because
it is rotary driven and does not perform stop-and-go
motions," said a company representative.
PLC-controlled recipe management greatly reduces
setup and changeover time between sizes. "All the opera-

Wantto write35% less ch

tor has to do is push the button for the size and product,
and the line adjusts itself," he said.
Available in 4-, 6-, 8- and 9-across versions, the lines
can produce 60 to 900 pieces per minute and easily integrate with existing downstream equipment. The company representative said the highest demand for its tortilla
equipment comes from the West Coast and Mexico.
COUNT 'EM, STACK 'EM. Counting, stacking and packaging equipment has been an area of tortilla processing
that has seen improvement. One Washington-based company said the driving force in equipment purchasing is to
cut down on hand labor. The more automatic the machine, the more demand for it. That's where his company
comes into play. "In the past, the packaging end of tortilla
processing has been an area of heavy hand labor in terms
of counting and stacking," he said. "What our customers
want is a simple, reliable, easy-to-operate machine that
reduces the amount of labor required." His company
offers automated end-of-line systems for counting,
stacking and packaging tortillas. "The company has been
very aggressive about automation," he said.
The lines, available for corn or flour tortillas, take
product from the cooling conveyor, count and stack,
transfer, bag, seal, check weigh and metal detect. Depending on the type of product line and the number of
rows, the lines can count and stack more than 1,000 doz
corn and 900 doz flour tortillas per lane per hour.
Changeover is fast with insert cup assemblies that slide
in and out depending on the size of tortilla. Integration
with existing lines is easy, too. These lines are flexible in
terms of product type and can handle pita bread, pizza
crusts and even pancakes in addition to tortillas.
Average change

Average change
frequency with
frequency with
Hansaloy Blad es: comp etitors bl ades:

for slicerblades?

14 days

9 days

with Han

New!H22-A3 Slicer Blade

On aver e,Hansaloy's entire line of slicmjblades
las 55 à longer than blades from competitors

New Scallop Edge Geometry with Hansaloy
Hansa loy''s
Exclusive H22 Sharp Edge Technology.
BENEFITS APPlICATIONS * Ease of loaf penetration * Premium Variety & Dense Breads
* Smoot hest slice texture * Whole Grain Breads
* Eliminates tearing
* Soft White & Wheat Breads
* Minimizes crumb

CPAMp

Stays
St
ays Sharp
Sharp Longer,
Longer,
Reduces Blade Changing.
Lowering Operating
Operating Cost
Extending Blade Life 7 towering

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For more information, see Page 97

e: 563-

6- 1131 * Fax:

U COFPORAT1
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46 / BAKING & SNACK / November 2005

longer bla

563-386-7707 * 1-800-!
iansa loy.com * www.hansa loy.com

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http://www.loy.com http://www.hansa http://www.loy.com

Baking & Snack - November 2005

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