BISSC
* Home
* About BISSC
* Member Benefits
* Publications
* How to Certify
* Purchase Symbols
* Contact Us
* Directory
 
Directory of Registered Companies
 
List of Certified Equipment
 
Website Application

BISSC Registered Company

TMB Baking

527 DNA Way
South San Francisco, California 94080-4920
United States of America
Phone Number: 650-589-5724
Fax Number: 650-589-5729
http://www.tmbbaking.com

Contact:
Gregory Warwick
greg@tmbbaking.com

 
Design Requirements for Ovens
 Models: Pavailler Rubis Neo: R2, R3, R4, R6; MONO Harmony: 1, 2, & 3 Pan.
Design Requirements for Ovens
 Models: TMB Gas Deck Ovens: TAG models 4-8-160, 4-8-220, 4-8-240, 4-8-280, 4-12-220, 4-12-240, 4-12-280; TUBIX models 420, 421, 422, 330, 331, 332, 430, 431, 432, 440; Stoneheart models 1216S, 1216D, 1220S, 1220D, 1224S, 1224D.
General Principles of Design, Construction and Cleaning for All Bakery Equipment
 Models: URM & Marden Loaders: 80M, Appolo 80A & 240 FA; TMB Baking Loader: MS2000; Bassanina Integrated Loader.
Design Requirements for Ovens
 Models: Bassanina Ovens: Zoom (812, 1212, 1218); Steelheart (812, 1212, 1218).
Design Requirements for Ovens
 Models: TMB Rack Ovens: XL1 & XL2.
Design Requirements for Dividers, Rounders and Bun Machines
 Models: Dividers: Pani-Record; Bongard 10/20; Pavailler D1224.
Design Requirements for Ingredient Water Coolers and Ice Makers (Atmospheric-Type)
 Models: Kombimix Water Chiller: KWC (also known as BKM) 55, 75, & 100; Triumph Tankless Water Chiller.
General Principles of Design, Construction and Cleaning for All Bakery Equipment
 Models: Triumph Water Meter: 1/2" 2 inlets 2 outlets, 1/2" 3 inlets 2 outlets, 3/4" 2 inlets 2 outlets, 3/4" 3 inlets 2 outlets.
Design Requirements for Horizontal, Vertical and Spiral Mixers
 Models: Esmach SPI A Removable Bowl Mixers: 160, 200, 250, 300; Esmach Tilting Bowl Mixers: TSP1 BR, BL, HR, & HL.
Design Requirements for Horizontal, Vertical and Spiral Mixers
 Models: Esmach SPI F Series Fixed Bowl Mixers: 30, 45, 60, 80, 100, 130, 160, 200; TMB Spiral Mixers: K-25, K-50.
 


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