May 22, 2020 | TAGS: Injecting
Oakes mixers were featured in an article by Dan Malovaney that was published on BakingBusiness.com. The article including a quote from Bob Peck, vice-president of engineering at E.T. Oakes explaining how injecting snack cakes requires adjustments based on the fillings, especially with jellies or jams with higher viscosities:
“They require higher pressure to inject because due to the thicker viscosities, so we had to design the internal orifices, the paths to the needles, and the needles themselves so we don’t have a high-pressure condition in the manifold creating excessive deposit velocity.”
To read the complete article, please visit BakingBusiness.com.
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