Continuous and Automated Fondant Creme Kitchen
Recondition existing fondant equipment and creme blender, while adding upgrades and new ingredient equipment. Taking a hand batched process and making it automated, while still emulating the hand process to ensure the original recipe is not altered.
- Reconditioned existing fondant equipment with add-on grades
- Reconditioned existing creme blender
- Added new ingredient equipment, including hot water surge tanks and feed hopper
- Implemented an automatic fondant syrup system
- Introduced a PLC fully automated system control panel
- Integrated Pulsafeeder pumps to fill the ingredients, including vanilla, coconut flavor, invert sugar, and raspberry flavor