New designs that allow for flexible width, more compact production space, easier cleaning and better sanitation, all while featuring more technologically advanced controls, have been foremost on the minds of snack and bakery companies in recent months and years when replacing or upgrading their sheeters and laminators.
The Flex Divider VX 731 from Rheon USA, Irvine, CA, provides the ability to lay different dough widths at the very start of the line, says John Giacoio, national sales director. This isn’t so important for laminated doughs, but does make a difference on an artisan bread line. “It allows us to put down a dough sheet that is more in keeping with the product being made down line,” he says. “That innovation allows us to reduce the amount of side trim, thereby improving the quality, with that much less scrap.”