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High Speed Mixer

Dough is mixed with a unique, shaftless mixing blade that ensures good dispersion of ingredients. Mixed dough is automatically discharged into a dough feed system or tub. In many facilities, the mixer is located on the floor above the main line: mixed dough is discharged into the dough feed through a floor chute.

Wirecut

Patented filler block technology, die plates and die cups enhance weight control and product consistency. An oscillating wire or knife attachment maintains weight control when large inclusions are added.

TruClean™ Wirecut: for general purpose applications.
TruClean™ Servo Wirecut: features a unique dual servo system with minimal parts.

TruBake™ Convection Oven

Baking is achieved by jets of hot air directed onto the product from plenum chambers above and below the band. The air is heated by a single burner in each zone and, once spent, is recirculated with a proportion being exhausted to maintain bake chamber humidity. High pressure in the plenum chambers ensures even distribution of air across the band, providing an even bake.