New methods for product finishing

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.”


Baking Business

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