!.#)%.4 42!$)4)/.3 -/$%2. 3/,54)/.3
+. #ORNUCOPIA®
7. $OUBLE #ORNUCOPIA®
&ROM MEAT AND POULTRY PRODUCTS
APPETIZERS TO CONFECTIONARIES THE NEW
+. #ORNUCOPIA® CAN HANDLE
WEIGHTS RANGING FROM G
G
AT AN OUTPUT CAPACITY OF UP
TO PIECES PER MINUTE !
WIDE RANGE OF OPTIONAL DEVICES ARE
AVAILABLE TO PROVIDE ENDLESS SHAPING
CAPABILITIES AND EXTEND THE RANGE OF
POSSIBILITIES EVEN FURTHER
4HE 7. DOUBLE #ORNUCOPIA®
IS EQUIPPED TO HANDLE A VARIETY
OF FOOD MATERIALS IN VIRTUALLY ALL
SHAPES AND SIZES "UILT
IN MEMORY
UNIT ALLOWS EASY RECALL OF PRODUCTION
PARAMETERS FOR UP TO ITEMS
MAKING LAST MINUTE CHANGES TO
PRODUCT SPECIlCATIONS QUICK AND
EASY )TS EASY TO MAINTAIN A SANITARY
PRODUCTION ENVIRONMENT WITH A
MAIN BODY CONSTRUCTED TO BE WASHED
WITH RUNNING WATER
STRESSFREF SYSTEMS
$ISCOVER OPTIMAL PRODUCTION OF HIGH QUALITY BREADS WITHOUT THE NEED FOR CHEMICALS OR ADDITIVES AND ELIMINATE THE NEED FOR YEAST EMULSIlERS ENZYMES
WITH 2HEONS 342%33 &2%%® 6ARIETY "READ 3YSTEMS 6 6ARIETY "READ 3YSTEMS CAN HANDLE %6%29 TYPE OF FORMULATION AND ARE GENTLE ENOUGH TO KEEP
EVEN THE MOST DELICATE DOUGH
DAMAGE FREE &ROM DOUGH THAT REQUIRES LONG FERMENTATION PERIODS TO DOUGH WITH HIGH WATER ABSORPTION LEVELS THE 6
6ARIETY "READ ,INE IS VERSATILE ENOUGH TO HANDLE ANY TYPE OF DOUGH WITHOUT STRESS
68 WITH #ROSS 2OLLER
6- WITH 2OUNDING $EVICE
4HE 68 3TRESS &REE $IVIDER
WITH #ROSS 2OLLER UNIFORMLY
DIVIDES DOUGH ELECTRONICALLY
AT PRECISELY THE
DESIRED WEIGHT
WITHOUT APPLYING
STRESS TO INGREDIENTS
2HEON 3TRESS &REE® 3YSTEMS SIMULATE THE
GENTLENESS OF HAND
MADE PROCESSING WHILE
ALLOWING YOU TO ACHIEVE THE
HIGHEST LEVEL OF QUALITY
#ONVENTIONAL EXTRUDERS
DIVIDERS AND ROUND
ING METHODS OFTEN
DAMAGE DOUGH
GLUTEN STRUCTURE
CREATING A VARIETY OF
PROBLEMS THAT CAN LOWER PRODUCT
QUALITY AND INCREASE COSTS
6- ,OAF "READ ,INE
4HIS FULLY AUTOMATED 6- ,OAF BREAD
LINE KEEPS DOUGH DAMAGE FREE ELIMINATING
THE NEED FOR hOVER HEAD PROOFERv TO RECOVER
DAMAGED DOUGH
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For information circle 5 on InfoCard
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s USSALES RHEONCOM s WWWRHEONCOM
.1:
Table of Contents for the Digital Edition of instore - April 2005