Baking & Snack - May 2008 - 100
102
MAKEUP SYSTEMS
but they can bend and lose adjustment and then dough can damage
the scraper as well as rollers," Mr.
Belden noted. "Our ability to remove
the scrapers comes from a combination of things."
The S5 features servo-controlled
gap adjustment, and the gaps can
TR
be set as part of the recipe. "This
means job changeover is quick and
assured," he explained "This feature also can allow us to change
the gap during the process, and
this can be of great benefit in areas
of passing doubles or inclusions
so that the sheeting head is not
OMP�
p ourDISH
is our
n
a
d
m
m
o
c
Tromp has been producing
high quality sheeting and
laminating equipment for
more than 20 years. Our
laminators have excellent
dough handling capability for
pizza, croissant, puff, danish,
donut, etc. With state-of-the-art
touch screens on each section,
you will have convenient
control of all your parameters.
Tromp also does Sheeted Bread Lines,
Vertical Mixing Systems, Pizza
Sheeting and Topping Lines, Rack Loading
and Dough Handling Systems.
Sheeting and Topping
for Pizzas
* All stainless steel construction
* Poundage per hour: "unlimited"
* Widths from 600 mm to 1200 mm
* Large multi rollers for gentle reduction
* HACCP/USDA wash down
BA KE/2Y
1000 Hurricane Shoals Road
Building B, Suite 400 Lawrenceville, GA 30043
Phone: 770-682-9282 * Fax: 770-682-8225
E-mail: trompusa@bellsouth.net
www.tromp.nl
For more information, see Page 141
BAKING & SNACK / May 2008
ᮡ The positive-displacement double-screw
divider assures gentle handling of doughs
and exact weight measurements.
REISER
damaged should the presence of either be sensed."
Additionally, Peerless is focused
on data and passing along information about the moulding process
to bakers, according to Mr. Belden.
"We've incorporated communication capabilities into the S5 for that
very purpose," he said. "It's part of
the framework we are building for
all Peerless products from mixers,
chunkers, dividers and moulders.
The information each piece of process equipment can generate will
help bakers make better products,
and as these communication networks become more commonplace
in bakeries, we'll see capacity utilization increase."
Mr. Belden added that bakers
should expect increased data generation from its machines in the future
as this information increases yield.
Kaak Group North America offers a moulder that controls degassing through the sheeting head
pneumatically, so it can run both
traditional and high-absorption
artisan-style breads. The moulder
also features interchangeable pressure boards such as a convexed pressure board to give a loaf pointy ends
http://www.tromp.nl
Baking & Snack - May 2008
Table of Contents for the Digital Edition of Baking & Snack - May 2008
Contents
Baking & Snack - May 2008 - 1
Baking & Snack - May 2008 - 2
Baking & Snack - May 2008 - 3
Baking & Snack - May 2008 - Contents
Baking & Snack - May 2008 - 5
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com