Reading Bakery Systems - Via Oliveto - 4

SPECTRUM OVEN®
Dough pieces exit the 48 " wide
and head for packaging.
Their concerns were addressed quickly. Although
the Innovation Center was booked for a two-day
trial, they successfully created all the flatbread
recipes on the first day. In fact, the Multi-Crisp
System actually improved product quality. By
eliminating the hot and cold spots the family faced
with their rack ovens, the RBS system delivered a
more even baking process that gave the flatbread a
better mouthfeel.
After seeing the Multi-Crisp System up close and
tasting the results, the Zappias were convinced that
going with RBS was the right decision. Within a few
months, Via Oliveto and RBS closed the deal, even
as COVID-19 quarantines were in full swing.
Complications during the pandemic
Despite the pandemic, Via Oliveto's orders remained
steady as RBS manufactured their production
line. Meanwhile, Rachel searched for both a larger
facility to fit the new line and funding sources to pay
for it all. She found an 18,000 square foot facility
in Barrie, Ontario that was still under construction
when the family committed to it in February 2021.
In March 2021, she learned that Via Oliveto had
secured a $500,000 repayable contribution from
the Canadian government for which she had applied
months earlier.
Just as things appeared to be falling into place,
construction delays at the new facility in Barrie
forced the Zappias to stay in their old location longer
than they wanted. The delays also meant the new
facility would not be ready for the scheduled delivery
date of the RBS Multi-Crisp System. RBS was able to
hold on to the system components for several more
weeks, a critical delay that gave the Zappias the extra
time they needed to find a storage solution.
System installation and setup
RBS installed Via Oliveto's new Multi-Crisp System
in September 2021 as the family kept baking in their
old facility. The roughly three-week overlap was
made easier by the RBS project team responsible
for installing the new system and instructing the
Zappias on its operation. " We needed a lot of
handholding, " Patrick recalls. " But the RBS project
managers were amazing and always available. "
The RBS system configured for Via Oliveto uses a
non-RBS mixing bowl, as the Zappias wanted to
upgrade to a larger model of the same mixing bowl
they were already comfortable with. The bowl mixes
200 kg batches of dough at a time, which a bowl
elevator then dumps into a hopper that feeds into a
3-roll sheeter, two gauge rolls, then a rotary cutter
with two die rolls - a docking roll that puts holes
4 * Via Oliveto takes leap from racks to tunnel oven

Reading Bakery Systems - Via Oliveto

Table of Contents for the Digital Edition of Reading Bakery Systems - Via Oliveto

Reading Bakery Systems - Via Oliveto - 1
Reading Bakery Systems - Via Oliveto - 2
Reading Bakery Systems - Via Oliveto - 3
Reading Bakery Systems - Via Oliveto - 4
Reading Bakery Systems - Via Oliveto - 5
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