WHY SHOULD YOU BUY 
OUR VACUUM SYSTEMS?


   
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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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