The right equipment can help play a big part in vamping production while increasing long term return on investment.
Unifiller offers a few tips to help operations of all sizes optimize production capacity while lowering expenses:
- Portion-controlling depositors can help manage ingredient costs by reducing product waste through precision depositing accuracy. Depositors can also free up staff for other production activities and minimize the strain of repetitive hand depositing flow-able product, whether sauces or batters. Choosing a depositor that’s just right comes down to a number of variables including deposit range, batch sizes, desired production rates and floor space.
- Incorporate transfer pumps which can remove the danger of lifting heavy bowls and keep your production flowing 24 hours a day, seven days a week. When shopping for a transfer pump, look for one that simulates gentle hand scooping, maintains the integrity of products and is equipped with an optic product sensor to ensure precise hopper levels.
- Squeezing a pastry bag all day, every day, creates issues such as muscle fatigue and inconsistency in ingredients and decorating. Today, there is equipment available that can ice a cake in 1.3 seconds, apply top and bottom decorative borders and offer you the flexibility of a compact design for many other decorative options.
Source: Bakers Journal