Baking & Snack - August 2018 - 106

WAFFLE/WAFER TECH

Deposits for wafer batter require precision, and
that starts with the right nozzle.
Hinds-Bock

Think you
can't make
them all perfect?
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106 Baking & Snack August 2018 / www.bakingandsnack.com

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This system also includes a
number of brushes. "The first
is an oiling brush, which has a
softer bristle to distribute oil over
the entire mould surface," Mr.
Niemczyk said. "It gives a good
release over the surface of the
mould."
After that, several more aggressive brushes are in use while
product is running. "They'll remove any little bits and pieces of
debris or dried-on batter around
the perimeter of the mould while
the line is running continuously,"
he said. The final - and most
aggressive - set of stainlesssteel brushes provide a thorough
cleaning at the beginning or end
of production, depending on the
needs of each specific operation.

Waste control
Accuracy and efficiency are at
the top of the priority list for specialty waffle and wafer products,
and minimizing waste is right up
there, as well.
In particular, items that require expensive ingredients also
require an operation that's cognizant of waste; one critical area is
in depositing the batter. "A very
important variable to consider is
the nozzle," Mr. Aasness said. "It's
one of the smallest parts of the
equipment, but it's probably one
of the most important aspects."
By using nozzles that minimize
dripping, such as those with a
positive shutoff spout, waste
can stay under control. HindsBock's patented air suck-back


http://www.griddlesystems.com

Table of Contents for the Digital Edition of Baking & Snack - August 2018

http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
http://www.nxtbook.com/sosland/bs/2018_02_01
http://www.nxtbook.com/sosland/bs/2017_12_01
http://www.nxtbook.com/sosland/bs/2017_11_01
http://www.nxtbook.com/sosland/bs/2017_10_01
http://www.nxtbook.com/sosland/bs/2017_09_01
http://www.nxtbook.com/sosland/bs/2017_08_01
http://www.nxtbook.com/sosland/bs/2017_07_01
http://www.nxtbook.com/sosland/bs/2017_06_01
http://www.nxtbook.com/sosland/bs/2017_05_01
http://www.nxtbook.com/sosland/bs/2017_04_01
http://www.nxtbook.com/sosland/bs/2017_03_01
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http://www.nxtbook.com/sosland/bs/2016_12_01
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http://www.nxtbook.com/sosland/bs/2016_09_01
http://www.nxtbook.com/sosland/bs/2016_08_01
http://www.nxtbook.com/sosland/bs/2016_07_01
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http://www.nxtbook.com/sosland/bs/2015_12_01
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