Baking & Snack - September 2009 - 94

TORTILLA PROCESSING

101

ᮢ For 8-in. product, a
quick shim upgrade is
shown here with a Tefloncoated pressing skin.
LAWRENCE EQUIPMENT

variations in product piece-weight.
Large diameter rollers are mounted between thick stainless steel side frames
to maintain stability over years of operation, and differential roller speeds
provide clean product transfer using
only one stripping wire, which is pneumatically tensioned for long life.
To increase throughput, rollers can
be removed in only minutes, instead
of hours. And the unique roller-contoured conveyor belt prevents product
foldovers and stress fractures. Gear
drives eliminate the maintenance required by other sheeters using drive
belts, sprockets and chains, and its
open-frame construction greatly reduces cleaning time.
For improved sanitation of tortilla
systems, most everything is made using stainless steel and some, but not all
lines, are USDA-washdown compliant,
according to Mr. Shelton. He pointed
out that virtually every processor wants
its tortilla lines to be washdown, but
they don't want suppliers to charge
more for it. However, there is definitely
a push for greater sanitation of systems,
he concluded.
J.C. Ford has taken a lot of time to
ensure its systems have washdown areas and to design off-board controls so
that the lines can be washed down for
greater sanitation.
So whether a baker makes corn or
flour tortillas, chapatti, roti, naan or
wraps, the latest systems are designed to
deliver greater throughput with tighter
tolerances, allowing processors to meet
specifications set by customers who
desire product that is more consistent.
Also, lines with greater throughput allow processors to enjoy labor savings,
something every processor wants.
Ⅲ

WELCOME TO
OUR NEW SCIENCE AND
INNOVATION CENTER.

F
It's a fully equipped, licensed food processing
research and development facility designed to help you
keep pace with the latest market trends.
Here you can work confidentially to develop new processes;
validate new ingredients; conduct shelf-life studies; test new
machinery and processing techniques; research profitable
innovations in mixing, forming, baking and drying; and
produce market samples for testing. You can do everything,
in fact, to sort the winners from the losers.
The Center allows you to test a variety of batch and
continuous mixing concepts as well as forming processes.
It also includes a complete process line for making
baked snacks, crackers, biscuits and many other food products.
Full-day, or weekly trials are available.
For the most practical way to turn big ideas
into big sales, the answer is Reading.

See us at
hall 11,
stand D45

R24

READIN G BAKERY SYSTEMS
(01)610.693.5816 | READINGBAKERY.COM
T. L. GREEN BISCUIT & CRACKER . READING PRETZEL & SNACK
EXACT CONTINUOUS MIXING . SCIENCE & INNOVATION CENTER

For more information, see Page 133
September 2009

/ BAKING & SNACK
http://www.READINGBAKERY.COM
Baking & Snack - September 2009

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