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BISSC Registered Company

Belshaw Adamatic Bakery Group

814 44th St NW Ste 103
Auburn, Washington 98001
United States of America
Phone Number: 206-322-5474
Fax Number: 206-322-5425

Jay Hillebrandt

Design Requirements for Mechanical Intermediate Proofers
 Models: TM Proofer (Models differ in length, width, & height): TMxxx, where xxx= KVI, 100, 200, 400, 600, 800; Combi Proofer: CP44/6; DD400TM (special model designation for Dunkin Doughnuts).
Design Requirements for Cake Depositors, Fillers and Icing Machines
 Models: Multimatic Cutter: MDDRF-x; Multi-space Cutter: MS-x, x=4, 6, 8, 10 (number of cutters).
Design Requirements for Conveyors
 Models: Feed Table Conveyor: FT200, 400, 600, and 800; Cooling Conveyor: CC-W-L-H; Straight Conveyor: SC-W-L-H, W(width in inches) = 18, 30, or 36, L(length in feet) = 3, 6, 9, or 12; Screen Loader: SL30 and SL200; Directional Conveyors: 90DC, 180DC; Transfer Conveyor: TC400, TC600, TC800, and DD400TC.
Design Requirements for Dividers, Rounders and Bun Machines
 Models: Divider-Rounder: ADR2.
Design Requirements for Doughnut Equipment
 Models: Century Donut Fryers (Models differ in lengths, widths, heating energy): CLL- wwe, LL= 6, 10, 14, or 18 (length in feet), ww= 8, 16, 24, or 36 (width in inches), e=G (Gas) or E (Electric), CxxxG, xxx=100, 200, 400, or 600, DDxxxGF (same as above, special model designation for Dunkin Doughnuts).
Design Requirements for Bulk Liquids, Bulk Ingredients and Bulk Edible Fats Handling and Storage Eq
 Models: Shortening Filters: SF34, EZ34, CSF350, CSF700, CSF1400, CSF2400.
Design Requirements for Icing and Glazing Machines
 Models: Automatic Glazer: GL-W-H, W(width in inches)= 18, 30, or 36, H(hand)= LH or RH; Heated Glazer: CHG-W-H; Heated Bottom Icer: CHI-W-H: W(width in inches)=18, 30, or 36, H(hand)= LH or RH.
Design Requirements for Dough Forming Equipment
 Models: Vacumatic Cutter: VMRF-x; x=1, 4, 6, 8, or 10 (number of cutters).

Baking Industry Sanitation Standards Committee - PO Box 3999 - Manhattan, Kansas 66505-3999
Phone 866-342-4772 (U.S. and Canada) 785-537-4750 (International) - Fax 785-537-1493 - Contact BISSC