Industrial bakers
running more than one product often
invest in multiple depositors to accommodate a diverse product line.
In a typical bakery, one depositor might be used to run cupcakes and
muffins, while another processes cakes, and another runs mini
muffins. Not only do multiple depositors require more space within
the bakery, but the cost of purchasing and maintaining multiple
depositors adds up, especially in today's economy. Meanwhile, if a
depositor doesn't spread the batter correctly, cakes can crack post
baking or muffin tins can overflow, resulting in loss of product.
Investing in a
Hinds-Bock industrial depositor to process batter-type bakery items
allows bakers to accurately and reliably run a full range of
products on one depositor. This saves cost and space by eliminating
the need for multiple depositors, and reduces the wasteful downtime
of multiple units. The industrial depositor runs muffins, loaf and
mini-loaf cakes, sweet breads, layer cakes, bundt cakes, and full,
half or quarter sheet cakes. It also can accommodate mini muffins,
which typically require very high speed depositing in order to
obtain a sufficient yield. “Quite often mini muffins would require a
dedicated machine, but an industrial depositor is designed to
cleanly and accurately run mini muffins, as well as other-sized
muffins and cakes,” says Lance Aasness, vice president, Hinds-Bock
Corp., Bothell, Wash.
Hinds-Bock
industrial depositors allow for quick changeovers between products,
and often eliminate tool changes. Operators can quickly clamp a
spout to the machine, specifically tailored for the desired
application, adjust the deposit amount and make a formulation
selection on the operator interface.
Hinds-Bock spouts
offer numerous benefits in many applications. “For instance, muffin
batter can contain IQF frozen blueberries or fruit pieces, which
really drives the temperature down and increases the viscosity of
the batter. Our industrial depositors have diving spouts, which give
a very clean and accurate deposit of this very viscous batter
without the batter tailing over, outside of the muffin cavity or
paper cup,” Aasness says.
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Quick Tip
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An
industrial depositor from Hinds-Bock saves money, space
and downtime by eliminating the need for multiple
depositors, and allows for quick changeovers and
accurate depositing.
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“Running sheet cakes
with a special spout prevents the cakes from cracking after baking.
This can be a problem with some depositors that don't properly
spread the batter when they're depositing,” Aasness says. When
running ring-type cake pans, such as bundt pans, a special spout
distributes the batter around the center cone of the bundt pan,
which yields a better finished product with less potential for
cracking compared to a depositor that deposits in one or two spots
within that ring-shaped pan.
Hinds-Bock
industrial depositor lines can be equipped with additional modules
for automation, such as tray placing, paper cup denesting, moist
streusel depositing, and dry ingredient depositing for products,
such as nut pieces, chocolate chips, sprinkles, sugar or oat flakes.
An industrial depositor from Hinds-Bock saves money, space and
downtime by eliminating the need for multiple depositors, and allows
for quick changeovers and accurate depositing. |
