bake - April 2018 - 16

equipment innovations

Spring Cleaning
With food safety top of mind for many retailers across the nation, it's a good idea to take proactive steps now to ensure your
operations are up to code and you have a sound HACCP plan
in place and working. John Lupo of Grandma's Bakery in White
Bear Lake, Minnesota, likes to say that staying ahead is always
less costly than working to play catch-up.
Food safety is the lifeline of any retail bakery, and the Retail
Bakers of America is rolling out a new program for "Insured,
Licensed & Inspected" bakeries. Market your bakery with an
RBA Insured, Licensed & Inspected seal and show your customers that they can trust the quality of your products. Once your
application is approved, you will be emailed an HTML code for
your website, as well as an Insured, Licensed & Inspected logo
that can be used in all marketing materials. 
The Insured, Licensed & Inspected stamp requires annual verification and will be the responsibility of the individual RBA member to renew. The RBA will require the following information:

tors time and money by eliminating the need for manual fridge,

certificate of insurance, business license, state-issued resale

freezer and line-check monitoring, hand-recorded logs and

certificate, and most recent health inspection report. To receive

emailed audits.

your Insured, Licensed & Inspected stamp, send the required

 

documents and a $25 processing fee to the Retail Bakers of

DayMark Safety Systems and Hawk Safety in January an-

America. 

nounced a partnership through which the two companies
deliver food safety management, temperature monitoring and

Equipment companies continue to help retailers with the latest

compliance through an intuitive and comprehensive web appli-

innovations in washer and sanitation equipment, as well as new

cation. The customizable Hawk solution, complete with robust

food safety tools.

hardware and user-friendly software designed for diverse foodservice environments, is now distributed by DayMark.

To keep up with growing demand for the company's line of
automated washing and sanitizing equipment, Douglas Machines

New from Air Oasis, the Bi-Polar Ice BPi200 uses a small

Corp. a year ago completed the relocation of its manufacturing

electrical housing and carbon-fiber brushes to release airborne

facilities to a new 68,000-square-foot location in Clearwater,

positive hydrogen and negative oxygen ions throughout the

Florida. The move highlighted a nearly two-year transformation

ice machine without creating ozone. The compact unit greatly

that triples manufacturing, assembly, testing and shipping areas.

reduces mold, yeast, bacteria, viruses and other pathogens,
enhancing sanitation and extending service cycles.

modeling technology and new metal fabricating equipment like

From Omni-Rinse, its new Integrated Rinsing System is a

Mazak Laser Cutters and Accurpress Press Brakes, allows the

warm-water rinse station for glasses and tools that incorpo-

company to increase efficiencies while improving quality.

rates rinsing as a step within the drink-making process, saving
time and eliminating the chronic problem of unrinsed tools. The

In other developments, a new HACCP-compliant solution is

rinse process is hands-free and uses no electricity. The station

being touted as an accurate tool to save foodservice opera-

mounts to a speed rack or wall.

16 < APR 2018 | bakemag.com

JOHN UNREIN

The added space, combined with state-of-the-art computer


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Table of Contents for the Digital Edition of bake - April 2018

http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
http://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
http://www.nxtbook.com/sosland/bake/2015_02_01
http://www.nxtbook.com/sosland/bake/2015_01_01
http://www.nxtbook.com/sosland/bake/2014_12_01
http://www.nxtbook.com/sosland/bake/2014_10_01
http://www.nxtbook.com/sosland/bake/2014_09_01
http://www.nxtbook.com/sosland/bake/2014_08_01
http://www.nxtbook.com/sosland/bake/2014_07_01
http://www.nxtbook.com/sosland/bake/2014_06_01
http://www.nxtbook.com/sosland/bake/2014_05_01
http://www.nxtbook.com/sosland/bake/2014_04_01
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http://www.nxtbook.com/sosland/bake/2014_02_01
http://www.nxtbook.com/sosland/bake/2014_01_01
http://www.nxtbook.com/sosland/bake/2013_11_01
http://www.nxtbook.com/sosland/bake/2013_11_02
http://www.nxtbook.com/sosland/bake/2013_10_01
http://www.nxtbook.com/sosland/bake/2013_09_01
http://www.nxtbook.com/sosland/bake/2013_08_01
http://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
http://www.nxtbook.com/sosland/bake/2013_05_01
http://www.nxtbook.com/sosland/bake/2013_04_01
http://www.nxtbook.com/sosland/bake/2013_03_01
http://www.nxtbook.com/sosland/bake/2013_02_01
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http://www.nxtbook.com/sosland/bake/2012_11_01
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http://www.nxtbook.com/sosland/bake/2012_09_01
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