The AquaPruf line
of stainless steel
conveyors is ideal
for the baking and food processing industry and the high level of sanitation it requires.
These conveyors are designed for fast and effective cleaning. They can handle anything
from the occasional wipe down to frequent high pressure wash-downs with caustic
cleaners. Cleaning is made simple through features such as: an open design, tip up tails,
belt lifters, clean out windows and minimal horizontal surfaces. AquaPruf conveyors can
be quickly and easily prepared for cleaning without the use of tools, in as little as 30
seconds. All materials utilized for these sanitary conveyors are FDA approved and exceed
Dorner Mfg. Corp. www.dornerconveyors.com
The CRYOLINE® XF (Cross-Flow) spiral freezer is ideal for a variety of bakery products including: Par-baked goods, artisan breads, rolls, donuts, cookies (cookie dough), and pastries.
Compared to a conventional box spiral, the Cross-Flow spiral freezer consumes about 15
percent less cryogen and can significantly increase production in 30 percent less space.
The space-saving spiral freezer reduces operating costs with a patented air-flow design that
consistently moves cryogen across the conveyor belt. A first-ever, hygienic, cylindrical body
and enclosure wraps around the belt, reducing stainless steel by more than 25 percent and
improving cryogenic efficiency.
Measuring the temperature of bread and pastry
dough while mixing is important since too high
a temperature will cause too much rise, resulting in holes in the baked product, and too low
a temperature will not allow the dough to rise
sufficiently, resulting in a baked product that is
flat. IRt/c sensor improves profitability by monitoring temperature without contact, thus completely eliminating breakage and contamination,
and control mixing speed motors to maintain
proper dough quality and throughput. With the
IRt/c. 5 sensor the dough temperature is measured constantly and accurately so the kneading can be stopped when the dough reaches
the specified temperature. As the dough is not
homogeneous the temperature will differ from
place to place. The IR sensor overcomes this
problem by measuring an average temperature
of a part of the dough.
• Non contact measuring: no errors
occur in relation to frictional heat
• Quick, continuous measurement every
• Accuracy of 0.1°C
• High repeatability: 0.1°C/ automatic
• Easy to mount on cover, lid or kneader arm
• Built-in air purge for self cleaning lens
• No cleaning needed
Exergen Global www.exergenglobal.com