Making the cut
Automated scoring systems consistently execute cuts, using conventional cutting, ultrasonic cutting, or waterjet technology.
LIBRARY ARTICLES
FRITSCH introduces third-generation ROLLFIX
FRITSCH announced the relaunch of the centerpiece processing line of its portfolio, the ROLLFIX, now in its third generation.
RBS launches ambient cooling conveyor for cracker systems
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a moreโcompact footprint.
Always up to speed: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top shape is the first step to efficiency in production; upgrades will then guarantee optimum performance in handling processes for truly competitive-level manufacturing.
Buns, rolls and bagels made easy: Mecatherm
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
Real-time is the right time
A versatile piece of equipment that can be used for all processes requiring controlled temperatures is the spiral. For this technology, Ashworth developed the SmartSpiralยฎ Monitoring System, an application that provides real-time monitoring of multiple spirals, even over different facilities.
The right robot for the job
Scoring is a process that requires skill and shows the bakerโs experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
All systems go: Mecatherm
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
Fresh off the drawing board: Unifiller cake lines
Consumers are not just hungry for any cakes, but are seeking diversity and sensory experiences in their choices. The technology behind baking such options needs more flexibility.
Rademaker: The best means to all ends
Different types of products made with laminated dough have their own process requirements to achieve the desired characteristics. Flexible equipment is needed.
The guide to your new baking band
Ashworth provides recommendations in terms of materials, design, and engineering. The choice will be the result of an extensive checklist and case-by-case analysis.
Laminating for a wide range of applications
The bakery plant manufacturer FRITSCH has redesigned the LAMINATOR 300. The sheeting line is even more flexible and gentle in dough treatment.
