Equipment
Mixers are a staple in almost every commercial kitchen — an equipment workhorse used for everything from bread and pastries to pizza dough. Whether you need a mixer that is 12 quarts or 140 quarts, there are technologies available that help provide greater reliability and consistency.
When’s the last time you upgraded your oven or mixer? Perhaps it’s been a while.
The 2017 North American Association of Food Equipment Manufacturers (NAFEM) show took place Feb. 9-11, 2017, at the Orange County Convention Center in Orlando, Fla.
Students in the professional baking and pastry arts program at Vancouver Island University are training on the most modern, state-of-the-art equipment available, thanks to a generous donation from MONO Equipment, in partnership with RF Bakery Equipment.
Vieira’s Bakery required more frozen storage capacity fast before its fourth production line came online. As a major producer of European style breads, the 100,000-square-foot, Newark, N.J.-based wholesale bakery had expanded to ship nationwide and into Canada, but sought to more efficiently produce and store more than 150 SKUs of frozen par-baked and fully baked rolls and breads.
A Chicagoland institution for the past 32 years, Talerico-Martin Bakery is a high-production wholesale operation, producing fresh-baked Danish, muffins, cookies and donuts that are distributed daily to over 600 restaurants, convenience stores and other wholesale customers throughout the Chicago area and Southern Wisconsin and Northwestern Indiana. The bakery also supplies its products frozen to institutions, such as school systems, throughout the U.S.
Few things can do as much damage to your bakery’s capabilities as equipment failure. Modern, high-capacity commercial bakery equipment is highly complex and often controlled by sophisticated technology. When something goes wrong, it can go really wrong, and the result can be significant downtime, which, in turn, can cut into your bottom line and business reputation. Even relatively simple bakery production equipment has parts that will need to be cleaned, maintained, and eventually replaced if the machine is to continue functioning properly.
Bakers in the near future may have another resource at hand to help them in the kitchen.
On Sept. 12-13, the Bread Bakers Guild of America will hold a practical class on bakery equipment repair at Johnson & Wales University in Denver, Colo.
One of the key challenges leading bakeries in the U.K. face is the ability to consistently manufacture dough. The ability of a bakery process to manufacture consistent dough has a direct effect on the bottom line.
Gourmet Baker is one of Canada’s leading producers of baked desserts, and in 2011 it received a principal certificate for food safety from the British Retail Consortium. Less than 10 per cent of Gourmet Baker’s output is sold under its name. The balance is purchased frozen and unbaked by wholesalers, supermarkets and restaurants throughout North America.
The Canadian Truck King Challenge has concerned itself with real-world pickup truck testing since 2006 – and still does. However, over the past few years a one-of-a-kind metamorphosis has taken place in the commercial van market in Canada – one that simply had to be investigated more closely.
In 10 years of running an online cookie delivery company, Alan Zelcovitch has come across every imaginable problem.
Nov. 19, 2013, Elmira, ON – The blue UHMW component is Tri-Mach Group Inc.’s latest update for its Ever-Kleen conveyor systems.
For the users of commercial vans – whether the small corner bakery or courier giant UPS – this is the year that your model landscape changes forever.
The foodservice industry hasn’t leapt at online ordering as quickly as other retail sectors have. Let’s face it: food doesn’t ship as easily or stay as fresh as apparel does and it can’t morph into a downloadable format like music or media. The success of virtual grocery stores has been lacklustre and when push comes to shove, who’s really sitting at a desk ordering baked goods on their computer? Hardly anybody. This is precisely why we need to revisit our digital strategies. We don’t go to our computers anymore, they come along with us.
Bakery owner Chase Stackhouse follows a different tune when it comes to equipment repairs.
Representatives for three different equipment companies chat about trends, technology and offer tips on purchasing equipment.

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