bake - May 2018 - 41
into large slabs, and deliver to the divider. Our chunkers are sized
For slicing and sandwich production, bakeries that are consid-
to the mixer and custom engineered to efficiently transport and
ering Erika Record slicing equipment tend to be almost exclu-
feed the divider (or dividers) with a minimal amount of work on
sively toward the wholesale side of production. Erika Record
the dough. FME dough chunkers deliver the dough in the state it
Baking Equipment is the exclusive distributor of Krumbein
came out of the mixer, so the customer controls the development
slicing equipiment in North America and the Caribbean.
of his dough, not the transport system," McIsaac says.
For hinge slicing, the Krumbein BBS-VE horizontal slicing
Reiser's innovative new cutting system, the VDP, provides the
solution enables bakeries to execute both complete, full cuts,
ultimate in weight control and ﬂexibility. Like Reiser's tradi-
as well as hinge cuts into breads, rolls, hoagies, subs, and
tional cutter, this machine cuts at high rates of speed in two
baguettes. These machines feature an adjustable blade depth
lanes. However dual servo motors drive the knives. No more
and are often used for slicing products such as hamburger and
mechanical side-to-side adjustment - instead, it's done at the
dog buns, as well as Kaiser and sub sandwich rolls.
touch of a button.
For even larger production environments such as commissary
The system is usually set to automatically react to downstream
production, Krumbein VSM solutions can be incorporated into
conditions. For example, if the left moulder goes down, the
production lines to facilitate ongoing slicing. Krumbein also
divider stops, runs dough only to the right at the speed the
offers complete, custom build sandwich production stations
moulder can handle. When the offline moulder comes back on
that include slicing, condiment depositing and sandwich prepa-
line, so does the second lane of the divider.
bakemag.com | MAY 2018 > 41