On July 18th, ten Peerless volunteers, along with 64 others, canoed and walked the riverbanks to remove 3,120 pounds of trash and 54 tires from a 12-mile, Shelby County stretch of the Great Miami River. This was more than three times the amount of trash and tires removed from this stretch of river in 2013.
Volunteers: (front row L-R) Joe Lawson, Chris Walker, Darryl Mann, Bob Moore, Johnathan Hale, Thomas Ludwig, JD Poling (back row L-R) Linda Knecht (Kathy’s sister-in-law), Aspen Weldy (Kathy’s daughter), Gary Ellis, Stephanie Wilson, Sara Ellis (Gary’s wife), Kenzie Weldy (Kathy’s daughter), and Kathy Weldy
Some of the most interesting items pulled from the river were a hot tub and a purse with driver’s license and social security card. Our very own JD Poling and Thomas Ludwig made the hot tub find. The Great Miami River Cleanup is a strictly volunteer event focused on removing trash and restoring the health of the Great Miami River.
The event stretches over 60 miles from Indian Lake to the Ohio River. This annual event is coordinated by many partners and held in November in the lower region of the river and in July in the upper reaches.
This event is for a great cause, but it is also a lot of dirty, grimy fun.
Your new Peerless High Speed Mixer will be arriving soon and you need to prepare! Here are a few quick topics to help you plan for it.
Safety – the mixer is heavy and awkward. Use only experienced riggers to move and place the mixer. If tipped over, the mixer could cause serious injury or death. We recommend the use of personal protective equipment by operators, maintenance, service, cleaning, and all other personnel working in the operating area of a Peerless mixer when conditions warrant. Personal protective equipment includes safety eye glasses, ear plugs with specified noise reduction rating (NRR) for the job, and respirators with adequate filters.
When it arrives, it will be shrink-wrapped and on a skid. If it has been shipped overseas, it will arrive totally enclosed and crated on a wooden skid.
Upon arrival and removal from the truck, your mixer can be removed by a forklift, crane or drag/push the mixer while still attached to the skid. We suggest lifting the mixer from the rear if possible. For export crating a forklift or crane and straps can be used as well. Do not lift mixers using canopy (bowl cover), agitator shaft, or bowl assembly. Lift mixer only at specified lift points.
Site preparation –
The standard Peerless dough mixer is designed with four (4) rectangular legs. These legs raise the base of the mixer 6″ (15cm) off the floor to allow for cleaning under the mixer. Optional leg heights and configurations are available.
When deciding where the mixer will be located, consider the following points:
- Provide ample space on all four (4) sides of the mixer for cleaning and maintenance. We recommend a minimum clearance of 3’ (1m) on the ends and rear and 5’ (1.5m) at the front.
- If possible, allow room at either end of the mixer for pulling the agitator shaft. Allow about 6″ (15cm) less than the overall length of the mixer.
- Allow enough room behind the mixer for the refrigeration hose loop and for removal of the motor.
- The end doors can be lifted off if necessary, but must be installed for operation of the mixer.
- The drive end of the mixer (sprockets, chain and drip oiler, or belt drive) is on the right end of the mixer.
- The Hydraulic Tilt System is on the left-hand end of the mixer as standard and optionally available on the right-hand end.
- Install the mixer near a waste-water drain.
- Install the electrical enclosure in a dry place near the mixer and in direct sight of the operator.
When a Peerless dough mixer is running, the load is such that the mixer must be mounted to the floor or pad. The Certified Data Sheet shows the actual style of the mixer hold-down legs and the dimensions and location of the mounting bolts. Because of the many factors in designing a pad for the mixer, we strongly recommend that an architect or structural engineer be consulted.
Gluten Free was and still is the buzzword in the food industry. Now we are hearing a new catchword on the horizon. It’s called protein enriched foods, most notably nutrition bars, cereal, bread, non-dairy beverages and soups.
Protein-enriched foods by definition would be foods that naturally does not have protein or very little and then “enriched” with protein. Doing so sets up the manufacturer to compete with the perceived “healthy snacks” market.
This could be the tip fo the iceberg as there are many foods such as bagels, frozen meals people would like to see enriched.
Regardless of the baking need, Peerless Mixers can handle the task. Visit our website to learn more about the Peerless Mixer Line and how Peerless can help you!
The word “COOKIE” brings a smile to your face. How can it not? Nothing can be more comforting than a warm cookie and glass of cold milk; or a cup of tea and a Bourbon biscuit. We make mixers and cookie/biscuit sandwiching machines for manufactures of sweets all around the world. It’s fascinating to discover what cookies or biscuits (depending on where you are located) are popular in South Africa, China or Brazil.
In the United Sates, nothing says America like chocolate chip cookies. Peanut Butter and Sugar Cookies round out the top of the list for the US. And don’t forget Girl Scout Cookies!
In Japan, finished squares of Yokan (which look very much like our American chocolate fudge), are wrapped in cherry leaves and served as a sweet indulgence with a cup of tea.
In Spain they prefer Panellets which are a traditional dessert made with marzipan (almonds and sugar) usually covered in pine nuts.
The macaroon is a cookie filled with a variety of fillings and flavors. Paris, France is the place to visit for these!
Sweden loves their Pepparkakors. Paper-thin and spicy, these cookies are a beloved Swedish Christmas tradition.
No matter where you are in the world, cookies and biscuits are an important part of our culture. It could be Boortsog in China, Pryanik in Russia or Stroopwaffels in Belgium, nothing is more delicious!
We all have our favorites———–What’s yours?
Peerless is making changes to meet the market demand. Change is good and keeps things progressing. So with that said, we changed our product offering and lead the way with innovation, sanitation and durability with three new advanced ideas the market is needing.
1.) Peters Sandwiching machines have been simplified with the addition of a servo driven system. This system allows for easy integration with many packaging systems. The servos are positioned on the non-operator side of the machine which allows for easier maintenance access, too.
2.) KleanVue Mixers, the “New Kid On The Block” is making waves in the market for its innovative tubular frame design allowing for the ultimate in sanitation for open frame mixers. The inter-locking tubular design increases frame strength and the placing all the drive and tilt mechanisms on the same side reduces the need for safety guarding on both sides of the mixer.
3.) Hallmark is back on the floor and is perfect for the baker with small batches but demand high performance.
These new changes will help the baker and manufacturing plant with the demands of todays market. Peerless is dedicated to meeting the needs of our customers with superior service and unmatched reliability. See our website or call us for more information.
Cool Down Your Dough with our Cold Bar & Cold BarPlus System Options
The modern bakery has a variety of different doughs working for them today. Some doughs work better chilled and others work better at a warmer temperature. The normal final dough temperature for breads and bun dough ranges between 75°F. to 80°F.
High Speed, Roller Bar Horizontal Mixer made by Peerless Food Equipment
Products such as pizza or frozen dough have exit temperatures in the lower 70’s or cooler. For cookies and pies; it’s even lower. Cool down dough temperature with our Cold Bar & Cold BarPlus System. It is the solution to your temperature problems without adding ice, chilled water, flour and other ingredients to the mixer.
Cold Bar Features
Our Cold Bar & Cold BarPlus System includes a refrigerated jacket, bowl ends and breaker bar. It also comes with our exclusive refrigerated agitator bars. When you combine the two systems, you have the largest refrigerated area in the industry where the dough is always in contact with a refrigerated surface, and you can lower the dough temperature up to 8-10 degrees compared with the standard jacket cooling. Glycol system is designed so that there are no jointed, moving elements in the product zone which is ideal for the production of English muffins, hamburger buns, bread and frozen doughs.
Cold Bar Maintenance
Maintenance is important to ensure your mixer is working properly and to safeguard the long life of your equipment. Monthly inspections are necessary to check for leaks in the agitator and proper lubrication assessments should be scheduled daily or monthly depending on the use of the machine. See your Peerless Service Technician for any questions.