Must Have Commercial Bakery Systems For Your Business

blog1

Outfitting a commercial bakery with essential bakery equipment and supplies may be a daunting task, but choosing the perfect equipment is the most important task. Commercial bakeries require various types of processing equipment to maximize efficiency and productivity.

Advantech Bakery Technology offers a full line of commercial bakery equipment and systems to streamline workflow and maximize productivity within the lower operating costs.
 

Our Range of Commercial Bakery Systems

1. Dough Feeding Systems:
Dough Feeding Equipment is essential in transferring dough during production.  With its sophisticated techniques and quality components, dough feeding equipment transfers the dough to the dough forming equipment.
 
2. Dough Forming Systems:
The versatile and modular unit designs of dough forming machines can ensure product flexibility with high speed accurate production. This food processing machine,  available in various sizes,  can be customized based on the desired specifications so it can be accurate to make dough for biscuits, cookies, pie, pizza, cake, bread and pastries.
 
3. Baking:
Ovens play a critical role in commercial baking as they are essential to maintain continuous work flow. One must know the factors to consider before choosing bakery ovens, as they include:

  • Oven Type
  • Oven Cost
  • Oven Design and Build
  • Oven Warranty and Guarantee

 4. Control Panels & Systems:
Control panels are the best way to secure baking programs and functions such as temperature, baking time, freezing time, and rate of speed. Having user friendly controls for all these functions are essential to streamline the productivity and successful outcome within the manageable timelines.

5. Cooling Conveyors:
Food processing cooling tunnels and conveyors are helpful to improve the line of efficiency and simplify sanitation with customized cooling, load capacity, speed limit, and control options. These cooling conveyors are available in various models based on their capabilities and product being produced.

We deisgn and manufacture complete bakery systems to meet your production needs.  Custom features are available based upon your production needs.

Our well-qualified  experts and skilled technicians also offer field and engineering services and will assist you in plant layout and process design followed by installation, commissioning and training services. To meet with our team, contact us at 859-408-2112 or mail us to sales@advantechbake.com

Industrial Food Processing Cooling Tunnels and Conveyors

Must-Have

Equipment is the greatest asset for commercial and industrial bakeries for time saving, but it’s not a simple task to choose the best machinery yet not a daunting one if you are aware of the simple facts. 

When figuring out which food processing units are best to use, one must know how to pick them and must do some research beforehand to make it simple. Don’t make yourself exhausted by doing all these. We have done the research and analysis for you to simplify your process of picking the perfect bakery machinery.

Have a glance at the below listed types and specifications of bakery machinery, which includes food processing cooling tunnels, cooling conveyors and etc.

Types of Food Processing Bakery Machinery :

Baking machinery is nothing but industrial equipment for all areas of baking including cakes, pies, bread, pizza, pastry, biscuits and cookies. The need for
commercial bakery machinery is increasing day by day with the increase in the consumption of baked foods because of their baking capabilities and the ability to maintain the ideal temperature.

Based on the capabilities, the food processing cooling tunnels were divided into 2 types, which include:

  • Continuous cooling tunnels
    This category of machinery manufactured to use when all the products require the same temperature, which means it moves the product until the required temperature achieved.
  • Discontinuous cooling tunnels
    This category of machinery is designed to provide various cooling down periods through tray forms and pallets, whereas the product needs to exist as soon as it attains the desired temperature.

Types of Conveyors :

  • Belt
  • Ball Transfer
  • Slat/Apron
  • Pneumatic/Vacuum
  • Magnetic
  • Vibrating
  • Screw/Auger
  • Bucket
  • Chute
  • Wheel
  • Roller
  • Powered Roller
  • Drag/Chain/Tow
  • Overhead
  • Vertical
  • Walking Beam

Specifications To Be Considered

Food processing tunnels, cooling conveyors and other bakery machinery are specially manufactured for industries to meet the specific needs. Even so, we must prior check for the below specifications before purchasing.

  • Load Capacity & Speed
    You can fix the loading margins, belt speed in ft/min if the equipment is custom-built or else check for the conveyor belt speed, load capacity per unit and maximum capacity or flow rate because the main purpose of these industrial bakery machineries is to save time and labor.
  • Size
    Make sure that the size of the equipment meets all of your requirements because these are not one-size-fit-all cooling systems. So the equipment must have the required width, length, height, load capacity and other programmable settings to modify whenever necessary.
  • Energy Efficiency
    When coming to energy consumption, industrial equipment has high possibilities to consume more power. Be sure to check for those before purchasing because rather than focusing on manufacturing cost it’s better to consider a whole lifetime of power bills.
  • Control
    Commercial cooling systems may be customized to meet packaging machinery. However, properly controlled cooling systems can handle various temperature food goods by adjusting the speed limit and airflow to meet the desired temperature and successful packaging. Otherwise, it would be a daunting task if the cooling conveyor didn’t have any controlling options. Also, pay more attention to the additional technical features and emergency options.
  • Throughput
    Throughput allow us to measure the conveyor capacity, how much volume it handles per unit time or cubic feet per minute. This feature is applicable for only a few types of conveyors such as pneumatic/vacuum, vibrating, bucket, screw and walking beam conveyors.
  • Food Safety
    According to the World Health Organization statistics, every year 600 million cases of foodborne diseases are caused by unsafe food worldwide. So make sure that the bakery machinery should meet all safety requirements without fail.
  • Material
    Cooling conveyors, which are made of incompatible materials, always troubleshoot new problems that result in more expenses, less productivity and low profit. Be sure to choose suitable and appropriate materials for your cooling systems to avoid unexpected failures.
  • Frame Configuration
    Frame configuration is one the essential aspects that refers to the shape of conveyors that can be curved, Z shaped, straight and many other shapes, which allows for real-time monitoring of product flow.
  • User-friendly
    In this digital era, everyone expects user-friendly features in every system to understand, maintain and avoid complications while operating. That helps users to learn its function and settings in a simple and quick way.
  • Warranty and Maintenance
    It may be the last aspect to consider, but not the least. It is always essential to check for the warranty and maintenance agreements as it helps you to understand what the manufacturer will & will not cover, cost to justify unexpected failures and their responsibilities during emergency situations.

Along with the above specification, we must consider other specifications like the number of cooling zones, humidity range, surface, multi-functional settings, digital control panel, red & green LED for indications and etc.

Factors To Consider Before Choosing Commercial Bakery Oven

Factors

The oven is the heart of any bakery or restaurant.   

Without which it is impossible to run your food business. While many commercial bakery ovens are on the market, choosing the right one that fits your needs is very important and can seem overwhelming. Having a little knowledge about the size of your kitchen, your needs, and budget can help you choose a commercial oven that fulfills your needs and requirements.

Here are the factors to consider before choosing the right commercial bakery oven:

Oven and Types:

Convection Ovens: Convection ovens are a good choice for any size business. They run on a fan that blows hot air and cooks the items evenly and fast. Widely available for countertops and floors and ideally used for making bread, desserts, meat dishes, and other bakery food items

Commercial Ovens Or Accelerated Ovens: These are the most preferred ovens for their record cooking time under one minute. These ovens are used in fast-food chain restaurants to heat frozen food at a faster rate.

Steam Ovens: These ovens are a good option for a commercial kitchen to cook a wide range of food such as rice, fish, vegetables, and meat. This type of oven works best with restaurants that exclusively offer seafood that is grilled or steamed.

Combination Ovens: These are a combination of steam and convection ovens and are available in great space-saver size. Though expensive, they are high in demand because they use both moist and dry heat to cook the food which is why food cooked in these ovens are moist inside and crispy outside.

Cost Of The Oven:

You can always choose the oven that fits your needs as well as your budget. If you are easy with your budget, you can always get the most expensive and advanced commercial bakery oven for your food business. If you are super tight with your budget, it’s always advisable to compare the cost and features of various types available before you purchase.

Design And Build Of The Oven:

The main factor to consider before even choosing a commercial bakery oven is if it is designed to run on gas or electricity. Some may have gas hookups in the kitchen or only electric or some may even use both. So please be mindful of the design and build of the oven.

Warranty:

While running a food business, you really need a commercial bakery oven that is reliable and most efficient. So make sure the product you want to buy has a long warranty period to fix any issues and also cater to replacement if it fails in the long run.

Conclusion:

Consider the above-cited factors before you choose a commercial bakery oven that fits your business needs. We at Advantech offer a wide range of commercial bakery ovens for the best price to keep you within your budget. Reach us today to get more information on the various commercial and industrial bakery systems that are available with us.

UV Light Sanitation

uv

RETROFIT UV LIGHT SANITATION OPTIONS AVAILABLE!

The current global Coronavirus pandemic has forever changed the way we think about
customer and employee health. Safety protocols in the retail and grocer industry have
intensified in the last three months. Shopping carts are one of the most contaminated items in these industries. Retailers and grocers worldwide are now faced with the monotonous task and costs of quickly and effectively disinfecting the carts to ensure customer and employee safety.

Our solution…UVTech T-12!

FEATURED BENEFITS

  • Disinfects up to 99.99% of common viruses, bacteria, and fungi on surfaces
  • 6-8 carts disinfected in 45 seconds
  • Custom light settings and enclosure sizes available
  • Designed to fit in current cart storage layout for in-process cleaning
  • UV-C wavelength: 254 nm
  • Rated Lamp Life: 9,000 hours
  • The same disinfecting technology utilized in air, food, water, and medical industries

WHY ULTRAVIOLET TECHNOLOGY?

Ultraviolet (UV) light contains the optimal energy for inactivating viral, bacterial, and fungal
organisms. Inactivation refers to the organism’s ability to reproduce and infect a host. Viruses can have either DNA or RNA while bacteria and fungi contain DNA. The germicidal
effectiveness of UV light is maximized at 265 nano meters (nm), which damages the DNA and RNA structures of the organism (REF 1). Ultraviolet germicidal irradiation (UVGI) is a
reputable method of disinfection dating back to the 1800’s:

  • 1877: It was discovered that the intensity of sunlight affected the survival rate of bacteria. Higher intensities of sun rays neutralize more bacteria (REF 2).
  • 1941: Upper-room UVGI was used in Philadelphia schools to prevent the spread of measles. There was a statistically significant difference between susceptible schools with and without upper-room UVGI, with respect to infection rates. 13.3% with upper-room UVGI, 53.6% without (REF 3).
  • 2009: The Centers for Disease Control and Prevention (CDC) supported the use of upper-room UVGI to control TB in health-care industries (REF 4)

Over time, research and development has allowed UVGI to be applicable in water, air, and
surface treatment with highly effective outcomes. Hospitals are currently using autonomous robots and other tools equipped with UV-C lights to disinfect surfaces and rooms. HVAC and other filtration units are also utilizing UV-C lights to eliminate mold.

#uvlight #sanitation #cooling #retrofit #foodprocessing #ultraviolet