Baking&Snack - May 2012 - 82

AUTOMATED DEPOSITING

Bakeries need depositors that keep up with throughput. The longer a depositor runs and faster it deposits, the more money it is making for everyone involved. So it’s important that changeovers in equipment between products are done quickly and smoothly. Fritsch GmbH, with US offices in Cedar Grove, NJ, makes changeovers easy on its Multifiller using quick-release fasteners on filling pumps, making them

Icing on the cake

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/ Baking & Snack / May 2012

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On a cake line, automated depositing doesn’t end after portioning the cake batter. Many of the same companies that make batter depositors also automate cake decorating. To automate the icing and decorating process, a depositor must control temperatures of the icing and be gentle when handling the product. The machine has to be even more precise with icing Depositing icings requires than with batter. special treatment compared If temperature isn’t with batter and dough deposit- controlled, the icing can ing. The depositor monitors either get stuck in the icing temperature, and its machine (too cold) or portioning action enhances completely lose its shape precision and targeting. E.T. Oakes Corp. once deposited (too hot). Although bakeries usually feed depositors with icings already at proper temperatures, E.T. Oakes Corp., Hauppauge, NY, monitors the icing’s temperature as it is transferred to its string icer. If the icing gets too hot or cold, the touch screen on the machine alerts the operator. Jacketed piping helps maintain the icing’s temperature as it is pumped to the string icer. In case of a clog, the system’s nozzles are easy to remove, replace and clean. Reiser, Canton, MA, uses double-screw technology instead of pistons in its depositors, which allows them to handle products such as fondants with a range of viscosities. The company also offers a slice depositor line, which can apply precise sheets of icing to a cake. Instead of a drop/plop deposit, Unifiller Systems, Delta, BC, designed machines with the targeted precision necessary for decorating a cake or cupcake. According to the company, one of its depositors can ice the top and sides of a cake in 1.3 seconds and then apply top and bottom decorative borders.

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Baking&Snack - May 2012

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