Baking & Snack - June 2018 - 136
EQUIPMENT & PACKAGING
Accurate dough dividing
Flex Dividers from AMF Bakery Systems easily adjust for products ranging
from tight to open grain structures. The proprietary servo-controlled metering
pumps accurately portion dough for buns, bread, English muffins, rolls, bagels,
pizza or tortillas with simple, consistent product changeover. The machines use
recipe-driven setup and operation.
(763) 847-9900 * www.amfbakery.com
3-D vision for pick-and-pile packaging
The 3-D vision Spider V series from BluePrint Automation has a camera that
distinguishes items in a shallow pile on a conveyor belt. This system eliminates
the need for packages to be singulated for the robots. It reduces cost for systems
where packages come from bulk in-feed. By combining all controls, the new
standard modular design cuts cost by minimizing wiring. Eliminating bulky
external electrical cabinets significantly reduces footprint.
(804) 520-5400 * www.blueprintautomation.com
Pan management system
CBF Bakery Systems' SmartStep units are used for proofing, cooling, freezing,
storage and retrieval of pans, peelboards or baskets. The units are economical,
low maintenance and space saving. The company's step-style accumulators are
designed to automatically store pans and/or boards for a set period when a line
stoppage occurs. They also reduce the need for manual labor and make the production process more efficient, according to the company.
(717) 793-2941 * www.cbfbakerysystems.com
High-speed bun grouper
The Formost Bun System from Formost Fuji features a redesigned grouper
that allows for higher speeds while gently grouping products for package count.
With a complete inline flow design, the system eliminates problems with
90-degree transfers and provides for a more efficient and simple floorplan.
It also reduces labor costs with quick and simple product changeovers.
(425) 483-9090 * www.formostfuji.com
High volume depositors
Hinds-Bock's family of industrial muffin and cake batter depositors can produce 12,000 lb per hour in production. The lines include tray and cup denesting, multiple batter depositors, pan oilers and dry ingredient depositors. The
depositors feature diving positive shutoff spouts with large ports to handle the
most viscous batters with large frozen particulates without tailing.
(877) 292-5715 * www.hinds-bock.com
136 Baking & Snack June 2018 / www.bakingandsnack.com