Six Twitter-ific Tips for your Bakery

Twitter this, Tweet that - you’ve heard the chatter. How could you not? Over the past year, Twitter has exploded into a cultural phenomenon. You've probably heard how other businesses have found success riding the Twitter wave, but you’re still wondering if it’s right for you.

Whether you own a bakery, bagel shop, or pizzeria, the first thing to remember is that Twitter is just a tool, and it will only ever be as effective as you make it. Here are some key tips that will help you leverage the potential of Twitter in order to successfully promote your business.

1. Be Selective About Who You Follow, And Who Follows You.
   
   Despite what Ashton Kutcher might lead you to believe, the Twitterer with the most followers doesn’t always win. Following everyone you see in hopes that they will follow you back is a waste of your time and energy. Remember, your followers are your target audience; the people you will be speaking directly to. Quality is the key here, not quantity.
   


2. Avoid Meaningless Tweets.
   
   If you’re doing something interesting or meaningful to your business, by all means let people know about it. Followers will quickly lose interest, however, if you tweet about walking the dog three times a day.
   


3. Don’t Just Promote… Engage!
   
   Twitter is so much more than a digital billboard or direct mail system. It is one of the most powerful open communication tools we have available to us today - and it’s FREE! Yes, promoting your product is important, but engaging your customer in conversation will make you so much more memorable to them. Ask questions, respond to others, start conversations. They don’t call it ‘social media’ for nothing!
   


4. A Tweetpic Is Worth A Thousand Words.
   
   Being in the food industry has a distinct advantage - everyone needs to eat! Posting images of your product can literally make your customers hungry for more!
   


5. Monitor Your Brand.
   
   Twitter search is a very powerful - and often underutilized - tool for reputation management. Use it to monitor your company name and brand to find out what your customers are saying about you. If someone has a problem, be proactive and address it quickly. Show your followers that customer service matters to you.
   


6. Promote You’re Tweet-ness
   
   You can't just expect to set up a Twitter account and have people find you. Tell your customers about it. Put up a sign in your store inviting them to follow you. Add a 'Follow Us' link to your website. Include your Twitter handle on your business cards, mailers and in your email signature. Spread the word that you are now a member of the Twitter-verse and, over time, your audience will grow.
   

Empire Bakery Equipment has been helping bakers succeed for over 30 years. Let's continue this conversation on Twitter! Follow us at twitter.com/empirebake!

Visit us at http://www.empirebake.com for product information, or give us a call at 1-800-878-4070.

Which Deck Oven is Right for Me?

This is a question we hear all the time.  As one looks for an oven to meet their production needs,  there are often many questions as to which is the “right” oven to purchase. Differences in design can have an impact on the quality and quantity of product that you can produce. There are three basic types of gas/oil fired, stone hearth deck ovens. While they may appear similar from the outside, each has its own baking characteristics and advantages. The major differences are how the heat is distributed to the decks, the type of materials that are used in the construction, and how they generate their steam for the baking process.


I. CICLOTHERMIC:
Cyclothermic ovens circulate hot air between and around the decks either indirectly through a heat exchanger or directly from the burner. Other than the baking surface, these ovens are typically all steel construction with mineral wool type insulation. The advantage of the cyclothermic is the ability to change temperatures rapidly. Some also have the ability to regulate the temperature on the top 1 or 2 decks to a lower temperature than the bottom decks to accommodate various products at the same time. Because air does not hold heat very well, it is not considered to be a very efficient means of heating.


Cyclothermic ovens are not usually recommended for baking 'heavy' products. As with a hot air heating system in a home, when the burner shuts off, there is a tendency for the oven to cool down rapidly until the thermostat calls for more heat. Then when the burner re-ignites or goes back to high flame, the temperature will rise again quickly. This produces more oven temperature fluctuation than might ideally be desired for baking breads with longer bake times, especially if you are using steam and desire a good thick crust. The oven will also be limited in the amount of production due to the time required to recover from the heat loss.


II. VAPOR TUBE
Vapor Tube ovens circulate heat through the use of a series of sealed, thick wall tubes that contain approximately 1 liter of water. Each tube surrounds the oven chamber and as well as passing above and below the decks. The bottom portion of each tube rests directly on the burner chamber. The water inside the tube quickly boils, turning to steam. By natural thermodynamics, the steam circulates through the pipes, radiating its heat through the oven walls and stone hearth. As the heat is transferred, the steam returns to the liquid state and returns to the bottom of the tube, where the entire process begins again. The heating system requires no moving parts or fans to distribute the heat, thereby eliminating a potential source of uneven baking and required adjustment and maintenance. Vapor tube ovens also provide excellent baking quality since the tubes themselves serve as an excellent thermal mass. Two versions of vapor tube construction are:

• All Steel construction models:  For many years, most of the vapor tube ovens installed in the U.S. were of all steel construction and performed well in many situations. As demand for hearth breads has increased, however, many bakeries find that an all-steel oven cannot maintain the heat necessary for this type of baking and steaming. This can result in a greater degree of change in baking properties or unevenness of baking after 6 hours or so of heavy production. The recovery of the steam system can also be adversely effected by the lack of heat retention.
  


• Steel and Cement Construction: Many European bakeries have long used a combination of steel, cement and brick to achieve the same baking properties as a brick oven. In essence the brick and cement act as a “heat sink”. In this way, when the oven is loaded with bread, and steam is introduced into the chamber thereby absorbing the chamber's available heat, the brick and cement supply a continuous, smooth flow of heat without the burner having to try and play “catch up".
  
  Some ovens utilize brick in the fire chamber while using mineral wool or other insulation in the walls. These are usually considered superior to the “all steel” and cyclothermic ovens for the production of most hearth breads requiring good properties of heat retention and repetitive steam cycles.
  
  For the ultimate in “brick oven baking”, ovens are available with cement-lined walls and roof panels. Filling the walls and roof panels with cement (and thereby surrounding the entire baking chamber with thermal mass) retains the greatest amount of heat and is preferable for baking large or heavy breads and for heavy production schedules.
  
  Steel ovens without the cement do not have the ability to store nearly as much heat and therefore are much more dependent on the burner to immediately supply the heat needed. This gives a very different baking characteristic than the traditional brick oven. Most bakers, who have used both styles of vapor tube oven and wish to closely simulate an actual brick oven, prefer the cement and brick design. Of course it is easiest to move an oven without any cement at all and one needs to weigh the importance of this in choosing the proper oven type.

III. THERMOIL
Thermoil Ovens generate their heat in a heat exchanger, outside of the oven, by heating a special oil composition in an oil heater or “boiler” (although not actually a boiler since the oil does not boil). This heated oil is then pumped through radiators inside the oven decks, radiating the heat for the baking process. While certainly the most expensive deck oven to purchase, there are several advantages to this style of oven. Because fluid is being pumped through radiators the flow can be controlled for adjustment of heat in various zones of the bake chamber. In addition, ovens of greater capacity than cyclothermic ovens can be built. The fluid is also an excellent conductor of heart, providing a high level of energy efficiency. Also because the burner is remote from the oven, it can be located in a clean area of the bakery and produces no noise in the bake room.

GENERATING OF BAKING STEAM
Deck ovens usually generate the steam for the baking chamber from the same heat source as the baking heat …the burner. The major difference in deck ovens will be, where the steam generating units are located and their ability to produce consistent steam in rapid cycles to accommodate the constant loading of the oven in high production situations. The best application is to have heavy duty steel boxes filled a heat retaining material, such as construction grade steel bars (rebar) directly in the hottest part of the heat production system. In a vapor tube oven this will be under the bottom deck. As an alternative, some manufacturers place troughs on the side of each deck, but it is generally thought that in mid to large size ovens this is not as effective and does not have the ability to “recover” quickly enough bake after bake. In any system, it is important that the steam system be accessible for cleaning and occasional decalcifying, if necessary.


Let us help find the right Deck Oven for you!
Give us a call or visit us online:
EMPIRE BAKERY EQUIPMENT
800-878-4070 • 516-681-1500
www.empirebake.com

Cupcakeries are Taking Over the World!

These sweet little treats aren't just for kids anymore! Gourmet cupcake shops have seen a sharp rise in popularity of late, and local bakers are starting to take notice.

"They are everywhere . . . like ants," said Leslie Goldman-Poyourow, a 14-year baker who operates Cakes by Leslie in downtown Bethesda, Washington.

There does seem to be a lot of them. From New York to L.A., Las Vegas to Chicago, cupcake shops are popping up like wild fire; and their customers can't get enough!

But what's driving the boom? Variety, for one thing. "Cupcakers" are motivated to produce new and exciting flavor combinations in order to separate themselves from the growing pack. Kari Haskell of Retro Bakery in Las Vegas is a great example. Her flavor menu boasts some of the most unique flavors around - like Apple Cider, Cinnamon Toast, Chocolate Covered Banana and Maple Bacon.

Convenience is a factor, too. There's no need to worry about mess or portion control when you can set out a beautiful cupcake display at your next wedding, baby shower and other social gathering. Each of your guests gets their own little self-indulgent treat, and you know exactly how many servings are available.

The economy plays it's part as well. Customers crave a simple, inexpensive pleasure at a time when the economic news seems so discouraging; and cupcakes fit that bill nicely! Paul Sapienza, VP of the Retail Bakers of America, seems to agree: "[Cupcakes] are an economic treat, which helps out in the recession. They are a little decadent, so you get cake, frosting and sometimes filling all at the same time."

Whatever the reason, there's no denying that cupcakes have hit a sweet spot in the hearts and stomachs of Americans everywhere. So the next time you need a fix, be sure to sniff out the new Cupcake Shop in your neighborhood - and pick up a Mocha Java Cupcake for me!

Empire Bakery Equipment supplies everything from mixers and ovens to utensils and accessories to 'Cupcakeries' and Bakeries across the country. We've been America's leading supplier of bakery and production equipment for over 30 years! Visit us at http://www.empirebake.com for more information, or give us a call at 1-800-878-4070.

How to Take Advantage of the Challenging Economy to Bake a Better Tomorrow

Your customers have a choice.

We see it every day.  In the news,  at the store,  filling up at the pump - reminders of the recession that's taken hold around us.  Unemployment is up, consumer confidence is down, and the global economy is struggling. To say that the financial climate is 'grey' is putting it nicely!

Admittedly, businesses everywhere are feeling the pinch.  For many of them, the first reaction is to cut spending any way they can.  Bakeries, pastry shops, bagel stores and pizzerias alike are all looking for ways to save. 

Unfortunately,  recessions are fueled by fear;  and that can lead to poor decision making.  While it may be both necessary and wise to trim the proverbial "fat" from your business, doing so with only short term benefits in mind can be detrimental.  What question should you really be asking yourself right now?

“Do I plan to be in business 5 years from now?”

If the answer to this question is "Yes!", then here are some things you can do in these troubled times to help ensure a brighter and more prosperous future!

Give Your Front-end a Facelift

If you run a retail operation, take advantage of these slow traffic days to give your front-end a makeover!   A fresh coat of paint, maybe some new lighting and updated decor can all be done on a budget, and they can go a long way to making  a huge impression. 

Think outside the box as well.  If  you're struggling with old refrigerated displays that keep shutting down on you, updating it may be just what you need.  Not only will a new display units be aesthetically pleasing to your customers, but more efficient models may actually save you on maintenance and energy costs over time.

Remember, if you're store looks like it's going out of business, then your customers may assume that you are.  A fresh look can show your customers that you care about your shop and their experience when they come to visit.  Make it a pleasant one, and they'll keep coming back for more!

Update Your Marketing Programs

Unfortunately, marketing dollars are usually the first casualty in a recession.  However,  the down-time of a sluggish economy gives you a great opportunity to review and revamp a lot of your existing material.  Pull out some of those old ads of yours and see if you can't reuse some of them.  Just like your store front, a little update can go a long way.

Take advantage of all of the opportunity that the Internet has to offer as well.  A well designed and informative website can go a long way toward getting you good placement in the search engines.  Social media sites such as LinkedIn, Twitter and Facebook are free, and they are a great way to build your network and communicate with your customers.  Even pay-per-click campaigns like Google Adwords or Microsoft Advertising (via Bing.com) can offer you great exposure at a very reasonable price.

Keep in mind that the everyone is feeling the heat in today's economy.   That means that media outlets and design houses are out there vying for work, too - and that could mean big savings for you.  Price out  things like website redesigns, print ads, flyers, even TV and radio spots.   Shop them around a little bit and you might be pleasantly surprised at the deals you can find!

Replace Old Production Equipment

Cash flow is tight and fuel costs are on the rise.  That old, inefficient  equipment you have running in the back may be bleeding you dry - and you may not even realize it. Efficiency is the key to profitability, and cost effective, quality equipment will save you time and money in repairs, maintenance and excessive labor fees .

Consider this; bakers all around the country are finding that a fuel efficient deck oven can save more in fuel costs than the lease payment itself,  and can even return money to their bottom line!  That money that can be used to offset the increased cost of ingredients and other expenses. In addition, because there are no moving parts and no boiler to sustain, maintenance costs and related downtime are held to a bare minimum.

A new cookie depositor can offer substantial savings as well.  It's ease of use and highly efficient design can do the work of three people at significantly less expense.  Even consider something as simple and affordable as a new divider/rounder that will help you increase productivity and maintain consistency throughout your production process.

The truth is that customer satisfaction is essential to your businesses survival.  New equipment will give you the quality and consistency you need to keep your customers coming back for more.

Get Out There!

Network, network, network!  Get out in front of your customers and let them know you're there!

If you're a wholesale operation, take advantage of some down time to get out of your facility and go visit existing customers - or even pop in on some new ones.  Sometimes all you need to do is stop in and shake hands, and your customer will remember the effort you made.

If you own a retail location, don't be an absentee owner.  Make sure you're in your store front interacting with your customers.  Talk to them, find out what they like or don't like about your operation.  Also, consider participating in local community events.  Donating some food or your time is a great way to network with new and existing customers - and free food will certainly make them remember you!

Conclusion

These troubled economic times are scary for sure; but for those of us willing to work for it, opportunity can still be found all around us.  Give your store a facelift and leave a lasting impression with your customers.  Take advantage of competitive pricing to update obsolete marketing material.  Replace old bakery equipment and save big on fuel, labor and maintenance costs.  Most importantly, get involved with your customers.  Remember that your customers have a choice.  Be sure to give them reason to choose you!

About Empire Bakery Equipment

Empire has been America's leading Bakery Equipment supplier  since 1977.  We supply successful bakeries all across the country with spiral mixers, deck & rack ovens  and a complete selection of production equipment.  We feel that the greatest measure of our success is your success!

Visit us online at http://www.empirebake.com,  or call 1-800-878-4070 to speak with representative today!

Which Cookie Machine is Right For Me?

With so many varieties available, it's no wonder America loves cookies! For so many bake shops around the country, cookie production has become a very profitable revenue stream. Now you want a piece of the action - but where to start? Choosing the right cookie production equipment may seem like a daunting task, but by answering just a few simple questions, you can easily resolve your cookie confusion and take the first steps toward profitability.

What type of cookie do you plan to produce?
Cookie production has nothing if not diversity! Drop Cookie Machines, (also known as Spritz Cookie Machines), deposit cookie dough through a round or shaped depositing head. These heads can be Stationary, Rotary or Multilevel - giving you an almost endless selection of sizes and shapes. Wire-cut Cookie Depositors extrude your dough through a pre-formed mould, then cut the cookie to the desired thickness with a wire. For a rolled or stamped cookie such as a shortbread biscuit, a Rotary Moulder Cookie Machine would be the ideal choice. Finally, if you're planning to work with a batter to make cupcakes, muffins, or sheet cakes - a Fluid Depositor may be high on your priority list. Whichever cookie type fits your plans best, it's important to identify it early so that you can select your equipment accordingly.

How many different cookie types would you like to carry?
Once you have a handle on the types of cookies you have to choose from, it's time to decide how many different types you'd like to make. Do you want to focus solely on Stationary Drop Cookies, or will you want to make Multilevel Drop Cookies as well? Do you need a Wire-cut Cookie Machine, or maybe you want the flexibility to do it all. Whatever your choice, be sure to look for equipment that will fit your needs.

What sort of production volume are you considering?
Knowing your production capacity is important before you speak to anyone about a new Cookie Machine. Are you looking to produce 1000 cookies a day or 10,000? Purchasing more machine than you need is a waste of your time and resources. Inversely, purchasing too small of a machine will just lead to quality loss and inevitable equipment replacement. Both mistakes will only wind up costing you money. Be sure you keep your long-term goals in mind when making your cookie machine investment.

Whether you're looking to expand your existing production, or simply add to it - choosing the proper equipment is key. The right cookie production equipment can increase your efficiency without sacrificing the quality of your product; saving you time and money while still giving your customers the excellence they've grown to expect from you.

Empire Bakery Equipment offers a wide range of Cookie Depositors for every space and budget. We are certain to have a system that will meet your every production need! Please visit our website at http://www.empirebake.com/ for specific product information and to see video of our Cookie Equipment in action. Contact Us Today to have one of our friendly and knowledgeable sales staff select the equipment that is right for you!

1-800-878-4070 • info@empirebake.com

Proof Positive: Changing from wood to plastic proofing baskets.

Changing from wood to plastic proofing baskets enabled Corner Bakery to improve maintenance and increase production.

Corner Bakery understands the “art” of artisan baking. They take pride in their personal approach to producing high-quality, hand-crafted breads for their many retail food service locations. “What makes us stand apart is the fact that we use only the finest ingredients, and we never take short cuts,” states Dwight Liebau, General Manager of Corner Bakery’s Dallas Commissary.

For years, Corner Bakery had been using ‘willow’ wicker proofing baskets with cloth liners to mould their two sizes of boule bread and oblong specialty loaves. In response to local health guidelines, sanitary issues became a concern.

“After washing, the baskets would need to go into an oven for 72 hours to dry, metal staples in the baskets would be prone to rust, and we had to throw them away when they began to fray,” says Mr. Liebau.

With over 2,000 baskets in use at one time for the boule bread line alone, Corner Bakery began looking for a better solution. Last year, they purchased plastic proofing baskets from Empire Bakery Equipment located in Hempstead, New York. Mr. Leibau believes that Empire’s baskets solved the concerns of health officials.

According to Liebau, production is never impaired using the new baskets.

“Cleaning and sanitizing is done the same day as opposed to the two or three days it took to clean the wicker. Plastic holds up to moisture better and cloth liners are eliminated since product doesn’t stick to the bottom. We can use a light coating of mineral spray if needed, but we mostly just use a dusting of flour and the product does not stick,” says Mr. Liebau. “The plastic proofing basket is a good economical alternative to wicker baskets.”

Empire Bakery Equipment offers a complete line of plastic proofing baskets in a variety of shapes and sizes. Click here for a complete list of what's available.

For more information, call 1-800-878-4070, e-mail info@empirebake.com, or visit us at http://www.empirebake.com/.

Increase Your In-Store Bakery Business with High Quality Artisan Breads

Jason Ferreira owns five of the over 100 Met Food supermarket locations in the NY area. He had a vision to increase his supermarket bakery business by offering his customers better quality artisan-style breads. Until that time, he was buying par-baked bread from a local supplier and baking it off in a small convection oven. Jason knew that in order to compete with the local Italian bakeries, he needed to replace his existing oven and start making his bread from scratch.

As Jason began shopping around, he discovered that most of the deck ovens on the market were made for large wholesale bakeries and too big for his small supermarket bakery. His head baker suggested that he give Empire Bakery Equipment a call. Empire introduced Jason to the stone-hearth gas-fired MiniTube Oven. The MiniTube was a dream come true because it fit into his limited space and delivered the high quality artisan-style bread that he wanted to sell. Additional bonuses were the low energy costs and easy maintenance.

“Empire really took the time to educate me and my baker about the oven, its capabilities and its advantages versus the other types of ovens. The vapor tubes distribute heat evenly throughout the oven so there is no need for moving parts. Less moving parts means less maintenance. The result is a consistent quality product. My baker is very happy with the MiniTube. It definitely gives us a superior product.”

Shortly after Jason purchased the oven, he began advertising his new breads. “Customers were so pleased with the quality of the bread, they started coming back in droves”, said Jason. “My bread is ‘up-to-par’ with the best Italian bakeries around. The consistency of this bread is perfect! The outer layer has a nice crisp texture and the inside is soft and flavorful.”

In addition to improved quality, Jason can now offer many more varieties of bread. French Baguettes, Long French Bread, Semolina, Italian, Whole Wheat Italian, Round Semolina, Large Oval Semolina, Portuguese Rolls, Cuban Bread, Rye Bread, Focaccia, Garlic Bread, Garlic Toast and Garlic Knots are baked daily in Met Food's New Hyde Park location.

“My bakery business has greatly increased since I purchased the MiniTube Oven. It is a great energy and space saver that truly delivers an excellent product”, explains Jason. “I would highly recommend this oven to other supermarkets.”

Jason finds Empire to be an excellent source for all of his bakery equipment needs. They supplied Jason with all of the equipment that he needed to make the dough from scratch, and prepare it for baking. Now, Jason is in the process of purchasing 2 rack ovens from Empire to make fresh cakes, cookies and pastries. In addition, he has since branched out into the wholesale bread business, supplying local delis with his bread.

The MiniTube is available in a wide variety of sizes to fit your needs and space. Let Empire help you expand your product line, improve the quality and consistency of your existing products and drastically reduce your fuel costs.

To find out more, call us at 1-800-878-4070 or visit us at www.empirebake.com.

With Oil Prices on the Rise Again, How Can I Save on Fuel Costs?

Joe DiFiore, owner and operator of Monreale Bakery in Hicksville, NY, asked himself this very question. He found his answer in Empire's Vapor Tube Deck Oven. By replacing their traditional revolving tray oven with an Empire LF Deck Oven, Joe saved 75% on his existing fuel bill.

“My energy usage is now one fourth what it was when I was using the old revolving oven", stated Joe. "The addition of the Empire Vapor Tube Deck Oven has really made my life easier. I rely on Empire Bakery Equipment for all of my equipment and smallwares purchases. Empire always provides me with the quality and service I need to keep my business running smoothly.”

The EMPIRE Difference

Empire's Ultimate-LF Deck Oven is a cement-lined, vapor tube oven. The secret to the LF's fuel efficiency is in its ability to retain tremendous amounts of heat. The burner chamber and firebox are made of oven brick, and the vapor tubes that distribute the heat are encased in poured cement walls and roof. Even when the burner shuts down, the oven continues to provide even, radiant heat to your bread -- just like a brick oven.



In addition, each deck's individual steam generator - located in the fire chamber - is capable of producing consistent steam for your entire production. Gas or oil fired, the LF Deck Oven is available in a wide range of 3 and 4 deck models from 4 to 70 pan capacities. Together, these features help the LF Deck Oven give you the quality and consistency of traditional brick oven baking with the efficiency and convenience that modern baking technology has to offer.

Joe's not the only one to experience the fuel savings the LF Deck Oven has to offer. Here's what some other baker's have to say:

“My fuel bill went from $4,800 a month to $1,200 a month and we get an even bake with perfect crusts, without burning the bottom.”-Frank Cardinali, Cardinali Bakery,West Babylon,NY

“Fuel went from 450 gallons a week to 150. That 66% savings pays for the new oven and then some.Now we feel more secure. The transition was very easy.”-Tommy and Laurence Addeo, Addeo Bakery, Bronx,NY

“I save at least 70% of what I was paying for fuel with my revolver. I was about to get a backup steam boiler to relieve our steam problems. The LF solved all our steam, fuel and space problems and the bread is better.”-Joe Catania, Catania Bakery & Pastry, Queens,NY

“This oven pays for itself. Steam is great...it stays in the oven so my bakery is cleaner. We had a brick oven for 100 years and I wish I had switched years ago. Believe me, it’s fantastic.”
-Enzo Russo, Russo’s,Queens,NY

Your oven is the heart of your business. The Ultimate-LF Vapor Tube Deck Oven’s combination of efficiency and brick oven baking is the smart solution to rising fuel prices, allowing you to save money while retaining the quality and consistency of your bread!

Learn more about Empire's Ultimate-LF Deck Oven on our website, or Contact Us Today!

Direct vs. Indirect Water Chillers

In today's market, customers demand quality and consistency in your product. To that end, precision temperature control is key, making a good water chiller a must in any bakery. But how will you know which one is right for you?

When shopping for a water chilling system, you have many options. The first and perhaps most important choice you have to make is whether a Direct or Indirect system is best. What's the difference?

Direct Water Chilling Systems

A direct water chilling system utilizes a refrigerated "plate" or coil that is submerged directly into the tank of water to be chilled. Once the water reaches the desired temperature, it can either be pumped or gravity fed to its final destination.



Since the cooling medium and the tank are in direct contact with the water supply, they must both be cleaned frequently so as not to adversely affect the taste of the water or finished product. Additionally, a direct water chilling system must be maintained regularly to avoid any leakage from the cooling medium. If the coil or plate leaks, Freon will contaminate the water, ruining the finished product and posing a health hazard.

Finally, because the supply is not under pressure, water must either be pumped to its destination, or the tank must be placed high enough to rely on gravity. This can make a direct water chilling system difficult to clean and service.

Indirect Water Chilling Systems

Indirect water chilling systems separate the cooling apparatus from the water supply, creating a clean and hazard free water chilling method. Freon is passed through a coil that quickly freezes the water around it into a block of ice. The ingredient-water supply flows through the ice block within a separate stainless steel coil so there is no danger of contamination. With our indirect system, the separate tubing units ensure that the water supply and Freon can never cross paths.



Additionally, since the water supply is running through a coil, there is no collection tank to keep clean; and the flowing water provides more than enough pressure to avoid the use of either a pump or gravity fed supply methods. That means you can place an indirect water chilling system anywhere you need it, making it easier to clean and service.

Indirect Water Chillers have quite an advantage over Direct Water Chilling Systems. Owning an Indirect Water Chilling System means that you have no tank to clean, there is no danger of cross contamination, and no pump is required since the water is under normal water pressure. With our indirect system, higher productivity can be easily achieved, allowing you to make a better product, and higher profit with a smaller system.

 
Learn More About Indirect Water Chillers from Empire

Welcome to the Baker's Corner!

Empire Bakery Equipment is America's leading supplier of spiral mixers, deck ovens, cookie and pastry machines and production equipment to the bakery industry. Whether you bake breads and rolls, bagels, cookies, pastries, pizza or anything in between, Empire has the knowledge and experience to not only supply you with the proper equipment, but to support you on your way to success!

In an effort to provide continued support to the industry, we are proud to launch The Baker's Corner - Empire's new web log. Here we will provide you with industry news, product information, production tips and more to help you stay up to date and informed. At Empire, your success is our success!

Thank you for visiting our little corner of the Blog-o-sphere. Remember to keep your eyes here for the latest from Empire Bakery Equipment, and visit our site at http://www.empirebake.com for more!