Vancouver, BC – Whether its a bakery or a food manufacturer, trying to keep up with demand during one of the busiest times of the year can be difficult. According to Jamie Bobyk, a former executive banquet chef " food producers try to keep up with demand by bringing in extra staff, juggling vacation times, incurring overtime expenses, and running non-stop trying to keep up with orders, all while incurring strain from hurried and repetitive movement."
"If that’s not enough, producers are also dealing with increasing ingredient prices and food waste, brought on by additional demand. With little control over rising costs, not everyone can raise their prices as there's still a need to remain competitive." He goes on to state "In such scenarios, producers need to get creative with their production."
That's where equipment can help play a big part in vamping production, while increasing long term ROI. Here are some tips to how to optimize production capacity while lowering operational expenses with depositing and decorating machines.
1) Consider using portion-controlling depositors.
A depositor can help manage ingredient costs as it reduces product waste through precision depositing accuracy; and frees up staff for other production activities.
Additional benefits include bypassing the strain of repetitive hand depositing as the machine can handle depositing of any flow-able product whether sauces or batters. Choosing a depositor that’s just right comes down to a number of variables including deposit range, batch sizes, desired production rates, floor space among others.
2) Incorporate transfer pumps.
Not only can a transfer pump remove the danger of lifting heavy bowls, they also keep your production flowing 24 hours a day, 7 days a week. When shopping for a transfer pump, look for one that simulates gentle hand scooping, maintains the integrity of products and is equipped with an optic product sensor to ensure precise hopper levels.
3) Look into fast & easy cake decorating equipment.
Squeezing a pastry bag all day, every day creates issues such as muscle fatigue and inconsistency in ingredients and decorating. Today, there is equipment available that can ice a cake in 1.3 seconds, apply top and bottom decorative borders and offer you the flexibility of a compact design for many other decorative options.
For more tips on how to "lighten the load" visit http://www.unifiller.com.
Unifiller offers depositors, transfer pumps, filling machines and cake decorating equipment for various budget and production volumes for the food and baking industry.
Source: Unifiller Systems Inc.