EQUIPMENT
PROGRAMME
BOOK NOW
LIFETIME SUPPORT
BAKER PERKINS
High Speed Mixers

Baker Perkins HS Mixers offer unbeatable mixing performance and low ownership costs. They are suitable for every type of biscuit dough while high levels of automation, ease of use and cleaning combine with outstanding reliability and durability guarantee low running costs. Unlike other mixers different doughs do not require different blades - one blade does it all. The unique shaftless design delivers optimum performance during mixing. View Gallery

 

Series 2 Combination Laminator

The combination laminator provides the ultimate in flexibility for hard dough producers while minimizing equipment and space requirements. The dough sheet from the single sheeter can be fed directly to the first gauge roll section of the cutting machine to make sheeted products or over an ingenious mitre turn into the gauge rolls of a cut-sheet laminator for laminated products.

Series 2 Forming & Cutting Machine

Every process step in the cutting machine has been subject to careful analysis and design backed by decades of operational experience. Key features include the solid, stainless clad gauge rolls, wide webs and dough by-pass and limitless phasing adjustment on the new TruClean Rotary Cutter. These are just a few examples of the attention to detail that makes the Series 2 a reliable and cost effective machine. View Gallery

Downloads

To view, print or download literature, click on the brochures below
CONTACT
700 Series DGF Oven

The Direct Gas Fired oven has long been the first choice of cookie, cracker and snack manufacturers looking for flexibility, superior product quality and/or high temperature baking. These proven attributes are enhanced in the 700 series by a stable, controllable and predictable heating system and a carefully engineered structure to create an oven that is as easy to operate as it is to clean and maintain.

Jetcirc Convection Ovens

The Jetcirc oven offers exeptional product quality and high throughput with low operating costs, across the full range of hard and soft biscuits, cookies and crackers. For all round performance the standard convection oven is powerful, versatile and cost-effective but for products needing a traditional 'home baked' appearance a direct recirculation option with combined radiant and convection heating is the best choice.

Hybrid Ovens

An oven combining the most appropriate heat transfer method for each stage of the baking process is an increasingly popular choice. DGF and convection both have characteristics that are ideal for one part of the process but not necessarily all of it. Combining the benefits of the two types of oven in different configurations creates a unit that exactly matches a specific need.