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Directory of Registered Companies
 
List of Certified Equipment
 
Website Application

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
http://www.belshaw-adamatic.com

Contact:
Jay Hillebrandt
jay_hillebrandt@belshaw.com

 
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