Link

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

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 FeaturesTPG_ColdBar

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 Maintenancesafety

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.

Link

Bread pictureGluten Free seems to be the buzz word of the past 2 years.  Every magazine, newspaper and TV show is talking about gluten.  Restaurants are now offering menu items that are gluten-free.  Since when did eating a sandwich, pizza or a delectable dessert become so harmful?  Well, if you look at the surge in diabetes, celiac disease and over-all trend in healthy eating you can see why the everyday typical consumer demands such a product.

Gluten is the gluey protein that is in a lot of the things we eat on a daily basis.  Staples such as breads, pastas and cereals contain gluten which gives the baked goods their “full”,  “fluffy”  or “stretched” appearance.  Gluten is different from an animal protein, a protein in rice (a grain that doesn’t have gluten), or even a dairy protein because it is really hard for the human stomach to completely digest.  And just because you don’t have celiac disease doesn’t mean you shouldn’t be more conscious.  We as Americans tend to eat a lot of processed food. Everything is processed and uses wheat fillers, so basically, our stomachs are facing a very unnatural gluten over load.

gluten

Manufacturers are seeing the trend and responding to the needs with new products to offer the consumer. The grocery stores now have isles with gluten-free pancake mix, brownie mix, cereals, flour; the list goes on.   However, not all dough is the same.  There are a few obstacles to over-come such as its very labor intensive, the existing equipment may not be able to adapt to producing the product and it may require custom pieces or attachments.

gluten free check

The global gluten-free product market is projected to increase in growth according to this report found on NASDAQ.com. Add the growth to the increased labeling requirement issued by the FDA and you have a great market segment to watch!  With demand like this as well as healthier, better tasting products, the growth is unlimited.  Bakers are creating baked goods that have a great taste, texture and visual appeal of wheat based products by incorporating specialty starches, flour blends and other functional ingredients.  It can only get better!

With all these changes and focus on ingredients, it is a good thing that Peerless still provides the best mixers in the industry!  Please visit our website and contact your sales executive with your new Gluten Free recipes.  We would be happy to design a mixer to meet your exact ingredient mixing needs.

 

 

Link

recycling-symbol1Several years ago, Peerless created its own “Green Team” in an effort to “Go Green” and improve our sustainability.  Through this process of recycling, conservation and foot print awareness, we discovered The University of Dayton Industrial Assessment Center right in our own back yard.   This program conducts free assessments for mid-sized industries and provides valuable feedback regarding energy-saving recommendations.

On January 27, 2014 The University of Dayton Industrial Assessment Center (US-IAC) came to Peerless to identify and evaluate opportunities for energy efficiency improvements. During the one day visit, the team gathered data, met with plant management and identified several substantial cost saving methods.  HVAC, Lighting, Compressed Air and CO2 emissions were all evaluated.  The results were amazing!!!  Our results showed we could decrease our current plant utility costs by about 35% and CO2 emissions by about 26% per year with a 4 month simple payback.

safety

Sustainability and being responsible for our foot print is something we all need to think about and this audit by The University of Dayton certainly was a valuable tool for Peerless.

Link

Time is precious, especially to bakers.  The smallest problem can cause valuable lost time Bread picturein production and that equals = MONEY.  Plan a strategy that will help prevent breakdowns and ensure your productivity will keep going.   Here is a list of monthly preventative measures for high-speed mixers you can do to help maintain production and prevent costly repairs in the future.safety

  1. Agitator-High Speed Roller Bars–Re-torque bolts. Replace as needed.
  2. Agitator-High Speed Roller Bars  –Check for side-to-side motion.
  3. Agitator Shaft Bearings Check for undue noise, vibration, excessive heat.
  4. Bowl Mounting  Re-torque all bolts.
  5. Canopy–Check flour gate system.
  6. Canopy–Inspect all seals for damage or wear. Replace as needed.
  7. Gear Reducer–Check oil level, quality.    Monthly
  8. Gear Reducer–Drain, flush, refill reservoir. (Six Months)
  9. Hydraulic Tilt System–Change fluid. (Six Months)
  10. Hydraulic Tilt Cylinders–Manually grease rod ends.
  11. Motor Coupling–Check rubber element. Check set screws.
  12. Refrigeration System–Check for refrigerant leaks.
  13. Refrigeration System Replace refrigeration hose (DX only).(Yearly)
  14. Bowl Side Seals–Check for adjustment and wear.
High Speed, Roller Bar Horizontal Mixer made by Peerless Food Equipment

High Speed, Roller Bar Horizontal Mixer made by Peerless Food Equipment

Here at Peerless, we highly recommend a PMP or Production Maintenance Program.  This program offers inspections to your machine in a 6, 12, 24 and 36 month interval.  Our technicians will inspect, repair, calibrate and document machinery performance, as well as provide technical training to operations and maintenance personnel.    To learn more about this program visit us today at http://www.peerlessfood.com/parts-and-service/

Link

National Pie Day is January 23, 2012!

The American Pie Council created National Pie Day to celebrate the heritage of pies in America!  They are encouraging people to throw a pie party in celebration of Pie!  You could host a “Bake In” or a “Pie Tasting” party with friends or co-workers, or you could host a pie sale to raise money for a local charity.

Peerless Food Equipment held a Pie Sale in November/December 2011, in conjunction with  a local restaurant,  and donated the proceeds to the Salvation Army.