Baking&Snack - May 2011 - 111

PRODUCTS & PACKAGING

111

INDUSTRIAL BAGUETTE PANS

SUGAR-COATING MACHINE

The new sugar-coating machine from Topos Mondial Corp. applies a uniform, adherent covering of powdered sugar, cinnamon and similar materials to products. Fingers along the length of the drum reduce sugar buildup on the outer surface of the inner coating drum. The all-stainless-steel machine features independent, variablespeed drum-rotation and sugarfeed drives. Hinged, electrically interlocked access doors allow for cleaning without tools. (610) 970-2270 www.toposmondial.com

American Pan’s industrial baguette pans feature an interlocking rib design that allows pans to stack and also protects the baking screen to increase pan life. The screen is attached to the pan frame either with rivets to allow for the replacement screens or welded for permanent connection. The pans are compatible with all industrial baking systems and built to meet customer specifications for mould size, c on f i g u r at i ons and scren perforations. The latest innovation to the baguette pan is the defined cavity pan that produces consistent and precise roll lengths every time. Any custom pan size is available as well as the standard 600 by 800, 1,200, 1,600 or 2,000 mm frame sizes. (937) 652-2151 www.americanpan.com

CYCLOTHERMIC OVENS

Gashor Thermocar cyclothermic ovens are available from Cinch Bakery Equipment, which represents a variety of European bakery equipment technologies. The static-rack Thermocar uses a patented radiator system and parallel circulation to achieve uniform heat distribution. It features high steam generation and a digital panel with graphic LCD that allows advanced recipe and start/stop programming. Gashor Ovens were formerly sold under the Winkler brand. (973) 237-9673 www.cinchbe.com

TWIN-SCREW EXTRUDER GREEN OVEN TECHNOLGOY

PAN SHAKER

The E4 Hybrid Tunnel Oven from The Henry Group is a front runner in green oven technology. Equipped with a catalytic oxidizer and indirect first zone followed by the remainder of the oven being direct-gas fired, the E4 can exhaust the direct zone to the catalytic oxidizer, reburn the ethanol exhaust and use it to heat the first zone of the oven before exhausting to oven stacks. Results are cleaner burning exhaust, the use of latent energy and lower energy consumption. It is estimated to save up to 17% on energy usage. (800) 356-7591 www.thehenrygroup.com

Clextral’s Evolum HT 53 twinscrew extruders provide food processors with a flexible, way to process products with high-fiber and whole-grain formulas. It offers increased throughput and advanced temperature control. The total barrel length may range from 3 to 12 modules, depending on the customer’s processing requirements. Clextral’s hydraulic barrel-opening feature facilitates immediate screw access for reconfiguration and sanitation. The Evolum’s design also provides quick access to the bearing block and shaft coupling. (813) 854-4434 www.clextral.com

The orbital pan shaker from Burford Corp. achieves consistent and accurately placed hamburger, hot dog and hoagie buns with one machine. The shaker offers simple positive adjustment through its patented 578 controller, and it is available with an optional conveyor with self-centering pan guides and stainless-steel tabletop chain. Shake speed, pan position, number of shakes and dough position are set by user-friendly controls. Features include easy setup for pan type, variable-speed motor drive, PLC controls and quick-connect setup. (877) 287-3673 www.burford.com

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May 2011 / BAKING & SNACK

http://www.toposmondial.com http://www.americanpan.com http://www.cinchbe.com http://www.thehenrygroup.com http://www.clextral.com http://www.burford.com http://www.bakingbusiness.com

Baking&Snack - May 2011

Table of Contents for the Digital Edition of Baking&Snack - May 2011