Baking & Snack - August 2020 - 31

"So, on the pizza line, we're currently using them to send
6,500 lbs of dough downstream per hour. And the blast
freezer has automated coil defrosting cycles and damper
controls. It can freeze 15,000 lbs of dough per hour."
After mixing, manual dough handling is a thing of
the past thanks to Topos chunkers and AMF Bakery
Systems conveyors that take the pieces toward the vacuum hopper of the new Reiser Vemag HP-20 extruder.
Before dough chunks enter the hopper, an inductive
sensor reads the levels in the hopper to keep everything
in motion. When the hopper is full, the sensor signals
the chunker to stop.
The Vemag's vacuum hopper provides the portion accuracy needed to create a consistent product - a must
when "custom" is the name of the game.

The automation play
As Custom Foods picked up exponentially more pizza
business over the past few years, automation became a
must, not only for speed and accuracy but also for the
flexibility to serve a variety of customers with specific

"IT'S STILL ABOUT GROWTH,
DEVELOPMENT AND EXPANSION.
THIS IS NOT A CONSERVATIVE
'BATTEN DOWN THE HATCHES'
APPROACH AT ALL."
Mike Hurt, Custom Foods
product needs. And the automation has made things a
lot easier for the workforce by easing much of the manual burden as well.
While items like custom blends of specialty flour
must be hand-scaled for accuracy, the ShickVeyor system from Shick Esteve offers simple and easy-to-use automated pneumatic flour delivery that transports bulk
flour from one of two 110,000-lb indoor silos.
On the pizza line, the automation has made the dramatic production increase easier for operators and ensured a streamlined process. After being divided, the
dough hits Dorner conveyors heading in two directions.
Mr. Hart worked with Dorner on a custom design to increase capacity.

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When your pans or peel boards enter the CapStep Proofer, they
will be raised upward. When the pans reach the
top of our system, they are gently moved over to
the downward section by a transfer conveyor and
lowered one level. This process continues - one
Step at a time - until your product is ready to
leave the proofer.
CapStep's PLC controlled temperature and humidity
HVAC and mechanical movement system is built for
heavy-duty long life.
Call us today at 1.877.222.7929.
We'll help you take the next Step in
automated bakery proofing systems.
V>«Ü>Þ>Õ̜“>̈œ˜°Vœ“


http://www.capwayautomation.com

Baking & Snack - August 2020

Table of Contents for the Digital Edition of Baking & Snack - August 2020

Baking & Snack - August 2020 - 1
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Baking & Snack - August 2020 - 2
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