Continuous improvement

- Last updated on GMT

Related tags: Baking

Spooner-Vicars, a leading name in the design, manufacture and
supply of high quality baking equipment has unveiled a new product,
the Continuous Proof and Bake System, with the aim of maximising
production efficiency.

The Spooner-Vicars Continuous Proof and Bake system makes use of a magnetic conveyor system which enables indented or flat plans to be randomly loaded onto the conveyor surface, maximising input across an array of baked products - from tinned bread, buns and rolls to croissants, pastries, pies and pizzas.

The new system complements some of Spooner-Vicars' more traditional Tunnel Oven technology, a consistent feature of previous models, and is said to provide an alternative for a wide range of end products.

Two model sizes are available, a figure eight and twin oval configuration, allowing for space and capacity constraints. The system makes use of some of the latest software technologies as it provides an automated operator control system, with a safety help screen and alarm diagnostics - a key health and safety requirement for the system to be awarded the coveted CE safety mark.

The company said that the main advantage of the continuous system was that it was designed to create significant operating efficiencies, reducing changeover times and helping to improve productivity levels. This, as well as the compact space-saving format and the energy efficient design, can also help reduce costs.

Through alliances formed with other equipment manufacturers, Spooner-Vicars​ offers a range of services from initial plant bakery design to full installation and commissioning of all new equipment. The UK-based company has been producing new products for a period in excess of 150 years.

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