Rademaker BV has introduced a modular bread line which it calls the Crusto Concept; the Sigma Laminator and the Multibake range of ovens.   

 

 The new line can handle a wide range of products from tin bread through to high absorption Artisan breads and is claimed to be ideal for medium-to-large bread manufacturers. Flexibility and fast product changeover is guaranteed, claims the company, thanks to the unique design of the line and the provision of mobile make-up units.   

 

 According to Rademaker, make-up units can be added at a later stage to adapt to changing product demands in the future. Different types of bread can be produced on the same line just by changing the configuration, claims the company, and this means a shorter return on investment compared with dedicated bread lines.   

 

 Because all sheeting elements are on the same height level, stretching caused by falling heights is eliminated, claims the company. Only a minimum amount of dusting flour is required and Rademaker says that all its equipment is designed to the highest levels of hygiene. There are quick release conveyor belts and the whole line can be washed down when necessary.   

 

 Also new from Rademaker is the Sigma Laminator which, claims the company, is the result of ‘customer specific’ research and development work. The new machine combines ‘the highest quality of the dough, mechanical efficiency, unequalled hygiene standards and very easy operation and maintenance’.   

 

 The unit offers modular construction, hygienic design and ease of operation and maintenance, claims Rademaker. It can be hosed down with water or foam, offers touchscreen controls and has easily accessible component parts, particularly those which need regular maintenance.   

 

 Finally, the Multibake ovens are modular in design and are claimed to offer ‘perfect control of the baking process’. There are four ovens in the range, the Model D, Model I, Model R and Model H. The D relies upon direct heat; the I is an indirect impingement heat medium; the R offers radiant heat; and the H is a hybrid variant with multiple oven types grouped in a single oven unit.