New Thermoglide2 toaster for breakfast cereal
Date: 20 April 2007
A new generation of Thermoglide toaster, specifically designed for consistent, even processing of breakfast cereals and snacks, has been introduced by Baker Perkins.
The airflow has been designed to gently lift and tumble the product to ensure even toasting with minimum damage. Individual control of airflow, air temperature and conveyor speed ensure that precisely the right amount of blistering and colouring, along with the desired moisture content, are achieved.
In addition to the process benefits, the Thermoglide is a cost-effective, compact, integrated unit with reduced energy consumption, minimum maintenance and cleaning needs, and a rapid installation time.
By integrating the dust separation and heat transfer elements the floor and head space requirements have been significantly reduced. This also leads to higher airflow rates that lower energy consumption, cut dust build-up, and promote self-cleaning.
High productivity and efficient operation are enhanced by independent control of temperature and airflow rates in two zones; a fully integrated plc control system; and a rapid heat-up rate.
A new application has been added: processing 'baked not fried' extruded snacks that are conventionally handled in a fryer. The Thermoglide will produce lower-fat products for today's health-conscious consumer.
A further feature is the addition of a fourth 600mm model to the range: existing 1.0, 1.3 and 1.6 metre wide units are retained.
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