Automation Takes a Page Out of the Pastry Chef’s Handbook

When it comes to desserts and sweet goods, investing in automation wins the race in the long run.

September 11, 2020  |  TAGS:  Icing

Baking automation

Oakes mixers were featured in an article by Dan Maloney that was published in both Baking & Snack magazine as well as BakingBusiness.com. The article including a quote from Bob Peck, vice-president of engineering at E.T. Oakes explaining how our String Icer functions:

"For large-scale operations, E.T. Oakes’ String Icer continuously deposits multiple strings in three patterns: sinusoidal, zigzag or straight. Bob Peck, vice president of engineering for the company, said the deposits are made across the conveyor at center-to-center distances while excess icing is recirculated into the accumulator pot."

To read the complete article, please visit BakingBusiness.com or find it on page 76 inside the September 2020 Baking & Snack magazine.

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