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THIS
SYSTEM
IMPROVES
QUALITY OF FINISHED PRODUCT
By
removing excess flour from the top and Bottom of the buns before and
after they are Panned, so you do not need to run a raining proof Box
to
get a smooth finished product.
SAVES
Up to
500 pounds of dusting flour per hour on high speed bun lines.
That
is 60,000 pounds in a 120 hour week.
Pan glaze by preventing contamination of the glaze with flour, later
to become baked on the pans.
Forty plus man hours per week in sanitation.
PLUS
The
virtual elimination of unhealthy flour dust in the air, results in
immeasurable savings in plant sanitation and improvements to the
plants environment.
GREATLY
Improves
sanitation…
Reduces dusting flour usage…
Reduces waste dough…
Reduces labor cost for clean up…
Reduces frequency of clean up…
Improves dough transfer from divider
To Pan-o-mat…
Improves entire plant environment…
ELIMINATES
Flour on finished product…
Manual transfer of dusting flour…
Manual sifting of excess dusting flour…
The possibility of contamination from objects
Shoveled off the floor with Excess
dusting flour…
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