Baking & Snack - August 2018 - 107

New testing options make a safer bet

technology draws the batter backward
after each deposit to avoid spilling or
When it comes to depositing waffle
and wafer batter, nozzle size matters. It
all depends on the kind of batter. "The
larger your discharge nozzle, the more
likely your depositor is going to drip or
dribble a little bit at the end," Mr. Beck
said. "If you have a line that's never
running inclusions, we recommend a
slightly smaller nozzle. But if it's running inclusions regularly, we'll recommend something bigger to avoid clogging it up."
Traditional waffles and wafers are
tried-and-true products. But if the
opportunity arises for new varieties,
whether in shape, size or formula, the
right types of processing equipment
can take them to the next level.


When it comes to making an equipment purchase, testing is always recommended; some equipment suppliers even require it. With the latest waffle and
wafer technology, many are thinking outside the test-lab box.
For example, at its headquarters in Bothell, WA, Hinds-Bock has a full
testing facility equipped with conveyors, pumps, depositors, fillers, handheld nozzles and more. The company will often suggest that a customer (or
potential customer) send product to the test center so Hinds-Bock can conduct
a trial based on customers' production requirements. It's like a "pretest" so
they don't have to invest too much before considering if the equipment is a
viable option.
"After the test is done, we invite the customer to our headquarters and go
over the results in person or take part in further testing," said Lance Aasness,
executive vice-president, Hinds-Bock. "Sometimes you can say you have the
equipment to do something, but until you actually test the product, you're not
going to have a 100% answer."
There's also much to be said for the home court advantage. TSA offers
what it calls a "mini R&D" benchtop waffle unit that uses the exact same
moulds as its full-size equipment. "If a customer buys a griddle, we'll include this unit; we come out and train them on how to use it, and they can
perfect their formulas on it," said Larry Beck, general manager, TSA, a division of CPM. Sometimes, Mr. Beck said, smaller operators who aren't sure
they're ready for a fully automated waffle line can purchase the test unit to
work on product R&D.
"If they get the product they want off the benchtop unit, and it's releasing easily, it's going to run well on our full-size machine," Mr. Beck said.

Stack for Success
waffles | pancakes | flat buns | flat breads | cookies | pizza crusts, etc.
· Reduce Labor
· Hygienic and Sanitary Design
· Increase Throughput
· Multiple lanes

· Independent Lane Count
· Paper and Card Board
Interleaving (Pizza Crust)
· Allen-Bradley Controls
The Stacker
Model GSII,
which stacks
at a rate of
80 pieces
per minute
per lane, is
ideal for large
products like
pita bread and
pizza crusts.

952-882-6211 *
A Division of MultiSource Manufacturing / August 2018 Baking & Snack 107

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