CASE STUDIES

FOOD INDUSTRY SUMMARY

Pretzels
A large pretzel manufacturer (Snyders) began working with us to find a way to increase production. Though bakers were highly skeptical of using convection dryers to bake and dry pretzels, we knew it was a certainty that our ovens would increase production. What was discovered is that not only did production increase but a more desirable product was produced (appearance and texture) and there was significantly less breakage in the process.

One of our oven users in the pretzel industry came to us to build a pretzel cooker for their line. We are oven experts and accepted the cooker project with some apprehension. Once we dove in, we found another exciting challenge in design applications. Our cooker is now a successful new product for us with features of accessibility, ease of cleaning, fast efficient heat up and uniformity of solution.

Tostadas
Again in the area of applying convection heat to a product thought to be produced only one way, we helped develop a customers line of a unique product that is so successful we have sold them additional ovens to meet their continuous growth.

Bagels
Sliced and flavored "Bagel Crisps" opened up another area for us to develop a system and further our knowledge of the advantages and applications of convection heat.

Crackers
Our streamlined hi-velocity tubes worked out very well in cracker applications. Our expertise with hi-velocity air goes back a long way yet only recently have we applied it to new food products.

Pies and Cakes
Convection air baking of pies and cakes in a continuous oven. Application uniformly bakes and colors 300 pies per minute with a combination of high velocity air and lower velocity air blanket.

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The Lanly Company
26201 Tungsten Road • Cleveland, Ohio 44132-2997 • (216) 731-1115 • Fax: (216) 731-7900
Questions and Comments : sales@lanly.com