PROBLEM: How can bakers that run a variety of products, from mini muffins to sheet cakes, save on depositor costs?
SOLUTION: An industrial depositor allows bakers to reduce depositing costs by running a full range of products on one machine.
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.
“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.
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.