Making a mixer ‘sweet’ to clean

Thursday, May 25th, 2017 - by Dan Malovany (Baking & Snack Magazine)

Baking & Snack - May 2017

E.T. Oakes now provides an optional dual-purpose pump to lighten the load of the sanitation department.

“By dual use, it’s a regular metering pump for moving the batter through the mixing head, but now the same system can be used as a CIP pump,” observed Bob Peck, vice-president of engineering, E.T. Oakes. “In the past, you needed a separate centrifugal pump for cleaning in addition to a positive displacement pump.”

READ MORE

Baking Business

E.T. OAKES 24″ Slurry Mixer for Lab & Pilot Plant

Tuesday, May 23rd, 2017


Recognizing the need for more efficient and highly scalable mixing solutions for product development in the lab and pilot plant, Oakes introduces the the 24″ Slurry Mixer. Worldwide since 1946, ET Oakes manufactures mixing, depositing, injection and icing systems for the wholesale bakery.

For more information contact Oakes customer service at 631-232-0002 or visit online at Oakes.com.

New methods for product finishing

Monday, April 17th, 2017 - by Joanie Spencer (Baking & Snack Magazine)

Baking & Snack - April 2017

If icing gets too cold, chances are it will harden and clog up the nozzle. To address this, E.T. Oakes Corp. designs its system with an isolated bore. “This allows hot water to circulate through the manifold and maintain the proper temperature,” said Bob Peck, vice-president, engineering for E.T. Oakes. “It’s a gun-drilled bore that runs horizontally through the entire manifold.”

READ MORE

Baking Business

Depositing for small cakes and fillings

Monday, October 31st, 2016 - by Charlotte Atchley (Baking & Snack Magazine)

Baking & Snack - October 2016

The main goals of depositing batters and fillings are always accuracy and maintaining product integrity. However, these objectives become even more important when dealing with small cakes and fillings.

“Deposit accuracy is especially critical,” said Robert Peck, vice-president, E.T. Oakes Corp. “You can’t have as much variation with small deposits, therefore variation will have more of an effect. We have to make sure we have in place better control of the deposit weights.”

READ MORE

Baking Business

Visit Oakes at IBIE 2016

Thursday, June 9th, 2016

Your industry. Your world. Your show. The International Baking Expo will open in Las Vegas October 8-11, 2016!

Visit Oakes at IBIE 2016

It’s the biggest, most comprehensive event in the U.S. for the grain-based food industry, bringing together more than 20,000 baking professionals from 100 different countries and every segment of the business. It’s where new products are launched, great ideas are born and creativity and innovation unite. Every three years, the Baking Expo™ puts you at the center of it all—providing unparalleled access to the tools, technologies and resources you need to maximize your baking business’ success.

Visit OAKES in booth 3513 to explore our continuous mixing, slurry mixing, depositing and icing process solutions for the wholesale bakery. We look forward to learning about your application.

Oakes Mixers: CIP

Thursday, May 26th, 2016 - by Joanie Spencer (Baking & Snack Magazine)

E.T. Oakes also keeps CIP considerations in mind when designing its mixers. “In the case of a batch mixer, we’ll supply spray balls inside the mixing tank, under the cover to aid in cleaning those tanks in place,” said Bob Peck, vice-president of engineering, E.T. Oakes Corp. Water pressure and high flowrates from a CIP system will cause the ball to rotate and spray the cleaning solution over a 360° cleaning area in a variety of patterns. The company also offers CIP pumps on their machines that go into CIP mode without wheeling in separate pumps.

READ MORE

Baking Business

The ins and outs of mixers

Monday, May 23rd, 2016 - by Joanie Spencer (Baking & Snack Magazine)

Baking & Snack - May 2016

Bob Peck, vice-president of engineering, E.T. Oakes Corp., also indicated that E.T. Oakes takes ingredient loading into consideration when designing a mixer. “Sometimes customers will want a platform, or mezzanine, with a couple steps up to get height advantage for hand-loading of ingredients,” he said. “They’ll want the machine designed where the control box is at a certain height up from the floor to accommodate that platform and maintain a certain HMI height for the operator.”

READ MORE

Baking Business

Mixers: Considering durability and power

Friday, May 6th, 2016 - by Joanie Spencer (Baking & Snack Magazine)

Baking & Snack - May 2016

Strength is not just a factor when mixing dough. It should also be considered in the design of a batter mixer, as well. “When we design these frames, even special frames, we do dynamic load calculations to check for any kind of bending moments, or deflections, to be sure that under load, the frame will not deflect,” said Bob Peck, vice-president of engineering, E.T. Oakes Corp.

READ MORE

Baking Business

Hostess Brands Revives Emporia, KS with Technology Transplant

Friday, February 5th, 2016 - by Laurie Gorton and Joanie Spencer (Baking & Snack Magazine)

Baking and Snack
To pull off what was called “the sweetest comeback in the history of ever,” Hostess Brands needed more than revitalization … it needed reanimation. Three years after flat-lining, the company’s flagship bakery in Emporia, KS, now cranks out more than 9 million individual Twinkies and almost as many CupCakes every week in a state-of-the art facility that’s in constant motion, outputting products with speed and precision.
READ MORE

Beyond the squiggle

Wednesday, December 16th, 2015 - by Laurie Gorton (Baking & Snack Magazine)

Baking & Snack - December 2015

“There are a lot of ways to get sweet stuff on top of desserts,” said Bob Peck, vice-president, engineering, E.T. Oakes Corp., Hauppauge, NY.

For example, the company’s extrusion manifold creates strips of toppings. When producing snowball cupcakes, it extrudes a sheet of marshmallow over the inverted cakes, which are later separated and topped with coconut by a different company’s system. “The extruder can lay down continuous strips and sheets, including jams and jellies for Swiss rolls,” he explained.

Temperature control marks recent improvements in E.T. Oakes equipment. Mr. Peck described use of jacketed piping to help maintain the flowability and texture of icings. This is essential for string icing systems, the ones that lay down squiggles and lines. “If the icing is too warm, it melts into the product on which it is deposited,” he explained. “You want stiff strings that sit on top of the cake icing.

“With clean-label formulas that cut back on traditional stabilizers, you can get thicker viscosities,” Mr. Peck continued. “You may also need specialized strainers to capture crystallized blobs that could clog nozzles.”

READ MORE

Baking Business