C S PROCESSING EQ u k1 T FOR THE BAKING FOOD INDUSTRIES OAKES MACHINE CORPORATION 235 GRANT AVENUE ISLIP, NEW YORK /

Transcription

1 C S PROCESSING EQ u k1 T FOR THE BAKING FOOD INDUSTRIES OAKES MACHINE CORPORATION 235 GRANT AVENUE ISLIP, NEW YORK /

2 OAKES SLURRYMIXER. PRODUCE A MORE CONSISTENT, A MORE WITH GREATER ECONOMY THAN OPEI OIPLE: The Oakes Slurry Mixer allows all ingredients to be introduced into the mixer at one time, either by automatic feeding equipment or manually. The slurry mixer is provided with large stationary and rotating mixing blades which are capable, because of the action developed, of blending all ingredients into a uniform slurry in approximately one minute without incorporating air. A high capacity pump then transfers the slurry into a holding tank to await further processing in the Oakes Continuous Automatic Mixer. The transfer is made quickly, allowing the Oakes Slurry Mixer to receive another batch with little delay. The holding tank level is automatically monitored and transfer temporarily terminated should the tank fill before the end of the transfer. Ingredient mix and transfer cycle times are controlled by precision, auto-reset timers provided on the front panel. Accurately repeating the mix and transfer times will contribute to uniform slurry density into the continuous mixer. MODEL 30SMV71/2 SIGNitu JR 1HE LONTINUOUS PROCESS INSTALLATION

3 HOMOGENOUS, A MORE CONTROLLED PREMIX... CONVENTIONAL BATCH MIXERS! DVANTAGES The Oakes Slurry Mixer offers distinct advantages over ordinary horizontal or vertical type batch mixers: q Greatly reduced mix time. q Minimizes air incorporation, providing stable slurry specific gravity. q Energy and labor-saving efficiency. q Sanitary design that lends itself to CIP processes. q All covers and ports are sealed to prevent dry overflow loss and reduce clean-up time. q An interlock switch prevents operation of the mixer with the cover open, insuring operator safety. q May be stationary, with legs; or mobile, with casters. ;: The Oakes Slurry Mixer has the ability to premix a wide variety of products: q Cake Batters 11] Pie Fillings q Pastry Fillings q Cream Toppings q Whipped Toppings q Cheese Cakes and Many Special Applications. THE OA ES SLURRY MIXER HAS Ti,iLITY TO PREMIX A WIDE VARIETY OF CAKE "ERS ()4VF' nwn TANKR In an Oakes Slurry Mixer Holding Tank installation, the holding tank is provided with a strainer, level control bracket, inlet pipe bracket, hinged cover and discharge pipe. For all other Holding Tank installations, the tank is provided with strainer and discharge pipe only. Discharge piping consists of the appropriate size 45 elbow and eccentric reducer. AVAII E IN THREE I1116SMV3 16 INCH DIA., 90 LB. CAPACITY, VARIABLE SPEED. q 30SM OR 30SMV71/2 30 INCH DIA., 450 LB. CAPACITY, SINGLE OR VARIABLE SPEED. q 40SM OR 40SMV20 40 INCH DIA., 1,000 LB. CAPACITY, SINGLE OR VARI- ABLE SPEED. AVAILABLE IN SIX SIZES 10, 50, 80, 100, 150, 200 GALLONS. ABOVE IS OUR 100 GALLON UNIT.

4 Ark" Pi lk M N cow' io AIAN 4 `KEW MIXER IS DESIGNED TO IMPART THE THREE PRINCIPLE QUALITY q COMPLETE MIXING 1PERATIP The heart of the Oakes Mixer is a compact mixing head which consists of only three parts. The only moving part a rotor with concentric rows of teeth on both faces is mounted on a revolving shaft between two stators which are bladed on their internal faces. Mixing takes place between the teeth of the rotor and each of the two stators. Ingredients enter the head through the center of the rear stator, flow in a swirling path between the blades of the rotor and rear stator to the outer circumference of the stator cavity, then between the teeth of the front stator and rotor and out the center of the front stator. Since the product is discharged under pressure, it may be piped directly to the point of use thus eliminating any manual handling of the finished material. Only a small quantity of product (less than 3 quarts in the largest model) is in the head at any given time. Power requirements, therefore, are extremely low. The shearing or mixing action achieved by the rotor and stator members is applied uniformly and continuously to all of the materials as it passes through the mixing head. Air or other gas may be incorporated in the mixture and evenly distributed throughout the whole mass. The stator members are jacketed through which coolants may be circulated, thereby removing heat energy added as a result of the mixing action. THERE IS AN OAKES MIXER FOR EVERY FOC MODEL 14MC10 PRCX:ESSIIAG

5 ASJRE OPTIMUM MIXING EFFECTIVENESS. THE OAKES MIXING CHARACTERISTICS REQUIRED FOR OUTSTANDING q UNIFORM MIXING q CONTROLLED MIXING ADVANTAGES: q Simplicity of the Oakes Mixer design results in troublefree, continuous operation. q Automatic controls eliminate human error and help assure uniform high quality products. q Performance is consistent throughout the capacity range of the mixer; it does not vary with production rate. q Requires less power and less floor space (approximately 12 sq. ft.) than conventional mixers. q Ruggedly constructed and easily dismantled and cleaned. USES: The uses of the Oakes Continuous Mixer are almost limitless. The more than 1500 units in service within the baking, confectionery, dairy and other food processing industries document its universal acceptance and flexibility. '4 F Frm p (RATED CAPACITY IN POUNDS PER HOUR) LABORATORY MODEL 4MA, 30 TO 200 8M-155 TO 1,000 10M-375 TO 2,000 14M-600 TO 4,000 OR 14MA-600 TO 6,000 REFER TO THE DATA TABLE ON THE BACK COVER FOR MORE DETAILED CAPACITY RATINGS MIXING HEAD OUTLET ROTOR MIX CHAMBER FRONT STATOR ROTOR SHAFT PRODUCT AIR JACKET REAR STATOR olaboratory MODEL 4MB1A i UIREME, ekes Co rous Mixin g He consists of two stators and a rotor, and is assembled with the stators surrounding the rotor. The rows of blades on the rotor are located between those on the stators, with no contact between moving and stationary elements. The above illustration demonstrates the principle mixing head elements and their assembled positions.

6 CONTINUOUS CAKE DEPOSITOR & Ank IP" Pk PI 111 4PkgiFirith, A TOTALLY ENCLOSED, EXTREMELY ACCURATE, CPU The Oakes Continuous Cake Depositor-Injector has been specifically designed with the object of accommodating the wide variety of pan shapes, sizes and arrangements found in the modern commercial bakery, including multiple cavity strapped pans, tube pans, cupcake pans, etc. The unit permits extreme accuracy in scaling cake batters into pans or injecting cremes into cakes. It has been designed to operate in conjunction with the Oakes Continuous mixer which delivers the finished batter or creme through a pipe line directly to the depositing manifold without use of a hopper. The Cake Depositor-Injector is fully equipped to permit wide variations in rates of production and scaling weights, with a speed ratio of 10 to 1. PROVEN PERFORMANCE &KL!ABILITY

7 REPEATABLE, FLEXIBLE MACHINE ADS' ' q More sanitary than hopper-type depositor. q No need to lift and clean mixing kettles necessary to keep hoppers filled. q Built-in flexibility for easy changeover to different product requirements. q Extremely accurate scaling. Reduced give away. USA The Oakes Continuous Cake Depositor-Injector may be employed to deposit batter into: Layer and Sheet Pans, Tube Pans, Cupcake Pans, Finger Cake Pans, Multi-Cavity Pans and Strapped Pans. Equipped with an injector manifold, this machine can inject creme filling into such products as cupcakes, finger cakes and the like. DL NIFOLDS The Oakes aluminum depositing and injection manifolds are available for single cavity and multiple cavity pans. They are designed to permit rapid changeover from one type of pan to another. Those manifolds designed for the injection of aerated fillings are equipped with a "suck-back" mechanism to prevent excess material in the injector nozzle from extruding onto the cake surface.

8 PRINCIPLE OVER : Maximum capacity of the Oakes Continuous Automatic Mixer dethe product being mixed. The maximum rated capacity is on a conservative basis. The following tabulation will indicate the normal range of capacity for a general range of products for all models of the Oakes Continuous Automatic Mixer. RATED CAPACITY IN POUNDS PER HOUR MODEL 10M 1. 14M '4MA Min. Max. Min. Max. Min. Max. Min. Max. BAKING INDUSTRY Angel Food & Chiffon Batters Cheese Cake Cream Pie Fillings & Toppings Devils Food, Pound & Layer Batters Meringue Pumpkin & Similar Pie Fillings Sponge, Swiss Roll & Lady Finger Batters Swiss Roll Cream, Marshmallow Icing BIS('' )U' Marshmallow (Fancy Biscuit) Vanilla Wafers, Sugar Wafers CONFECTIONERY INDUSTRY White Cast Candy Marshmallow Extruded Marshmallow Grain Marshmallow Egg Albumin Base Marshmallows Soft Nougats, Mazetta & Frappe DAIRY PRODUCTS Whipped Butter & Cream Cheese Whipped Dairy Creams Concentrated Milk Foam Write giving capacity requirements, foam density, etc. OAKES MACHINE CORPOR4TION 235 GRANT AVENUE n ISLIP, NEW YORK n 516/