Baking & Snack - August 2020 - 69

Slice More
Than Buns
WHEN PRODUCT FOLLOWS THE
SAME PATH, IT HAS THE BEST
CHANCE OF ACHIEVING THE
BEST QUALITY WHILE STILL
RUNNING AT HIGH SPEEDS.
quality is not compromised," said Mark Rosenberg, CEO,
Gemini Bakery Eqiupment.
Selecting the proper equipment empowers bakers to maintain product quality while achieving desired throughput.
"The challenge is not to sacrifice the unique characteristics of a product just to meet production needs," said
John Kirkpatrick, bakery specialist, Reiser. "The equipment
should have the versatility to allow for changes in texture,
shape, size, density and consistency as the product and
market changes. In addition, the equipment must be able
to meet the increasing production needs while maintaining
product quality as the business grows."
Reiser's Vemag bun and roll systems feature positive displacement double-screw technology that can handle a wide
range of absorption rates and dough consistencies. With its
positive displacement, the Vemag portions dough without
overworking it. The double-screw is also available in a variety of configurations and is easily changed out, enabling
bakers to make a wide variety of products.
To create the same quality of an artisan bun or roll at industrial levels, Minipan developed its Raffinatore machine.
This punch-and-fold sheet generator improves the gluten network of the final product by mimicking traditional
methods.
"Thanks to its gentle process, this machine improves the
gluten network, homogenizes the air cell distribution in the
crumb and gives the loaves an amazing texture," said Franco
Fusari, commercial director and co-owner of Minipan.

Steady stream of production
The other side of the coin is keeping everything moving.
The secret to high throughput is continuous production. This requires consistency and efficiency as well as
minimal downtime, operator interference and external
disruption.
"The benefit to a single-source solution is that all machines in the line are designed to be fully integrated with
each other, eliminating issues that can cause unplanned line
stoppages," said Daniel Habel, product team leader, specialty dough makeup solutions, AMF Bakery Systems. "Any
stoppage in the line which causes a dwell in production decreases the quality of product. The ripple effect flows down

"We have had
h
a Ryan 793 slicer
cer s
since
'96, and expect to run it for another
20+ years! If we ever needed
another, we would automatically
contact Ryan first."
Larry Allen, Engineer
CDA Baking

SAVE SAVE SAVE SAVE SAVE
* Free-Up Labor
* Reduce Maintenance
* Reduce Slice Time
Model 890 Series
* Capable of slicing at speeds up to 24,000 pph.
* Unique blade-change-on-the-fly
design. No need to stop
the line to clean blades!
* Safety features include
magnetic intralox
switches & brakes on
blade motors for near
instant blade stop
* Adjustable blade height &
depth of cut.
* Versatile, will handle multiple types
of products on one machine.

Model 793
* Versatile slicer for batch-type
operations.
* Can be fed by hand or by conveyor.
* Up to 8000 pph volume.

Celebrating Over 25 Years of Excellence

25

YEARS

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Technology, Inc..
RyanSlicer.com


http://www.RyanSlicer.com

Baking & Snack - August 2020

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

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