PIE PROCESSING Servo technology helps depositors maintain accuracy across a wide range of weights. Handtmann SWITCHING PIE SIZES REQUIRES DEPOSITORS THAT CAN MAKE THE CHANGE QUICKLY WHILE MAINTAINING ACCURACY. 52 Baking & Snack December 2020 / www.bakingbusiness.com as full berries and nuts that are used in the most sophisticated and homemade-style pies, " said Cesar Zelaya, bakery sales and technology manager, Handtmann. Servo-driven technology has opened up a world of possibilities on pie lines. By modifying some of its traditional technology with servo controls, Colborne Foodbotics has enabled pie bakers to create products that once were not possible with automation. " We can offer unique lattice options, handmade appearance trim patterns and high-end filling depositors, " said Rick Hoskins, chief executive officer, Colborne Foodbotics. " The servo technology cuts changeover times in half. What used to be mechanical adjustments is now push-button changeovers. " Mr. Hoskins explained that a traditional pie line uses a line shaft with a series of mechanical links that required significant timing to get production just right. Accuracy in depositing is critical regardless of size or the viscosity of the filling. AMF Bakery Systemshttp://www.bakingbusiness.com