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AUCTION SALE
"MAJOR BAKING & DAIRY PLANT" MFG. & PKG. SPECIALTY FROZEN DESSERTS & ORGANIC MILK, ETC.
ON WED. MAY 2, AT 10 A.M. (MDT)
AT 4120 98 STREET NW
EDMONTON, ALBERTA, CANADA
BAKING EQUIPMENT:
2009 Jantz round cake automated decorating line, 20 cakes/min. -decorating lines for cheesecake, & ice cream cake, etc. -2008 Topos Mondial T-750, 370 qt. s/s programmable mixer - s/s spiral 14-level cooler & 18-level freezer -2007 Douglas WRBO-2500 tunnel pan washer -80' x 14' cheesecake oven - Readco round cake oven - AMF Glen 340 qt. mixer - 2 Hobart V1401 140 qt. mixers - 20 depositors - 4 Oakes mixers - 3 rack ovens - 1000's of cake pans - baking & pkg. equip., etc.
ORGANIC FLUID MILK EQUIPMENT:
Complete Plant Commissioned 2010. Costing Over One Million Dollars. 28,000 Liters Per Shift
WCB & Alfa Laval HTST pasteurizing system - 4 WCB s/s dairy silos - Federal s/s 18-valve jug filler c/w Cap Snap capper - CIP system - 2010 Aesus f/b labeller, etc.
DAIRY EQUIPMENT:
2010 CEM Smart Trac II & Smart Turbo fats, oils & moisture/solids analyzer - 2007 WCB automatic ice cream freezer - 3 cream cheese batch systems c/w pasteurizers - CIP systems - s/s process tanks, kettles, pumps, piping, etc.
SUPPORT EQUIPMENT:
coolers & freezers - ammonia refrig. system - compressors - material handling - shop -retail store - lab - trailers, etc.
INSPECTION: Tues. May 1, 9 am to 5 pm
ASSETS AVAILABLE FOR TURNKEY SALE
Phone: 1-877-825-2435 Toll Free
To place a Classified ad in print and digital edition of Dairy Foods Magazine, please contact Suzanne Sarkesian @ sarkesians@bnpmedia.com.
For additional information about our Classified section, please contact Suzanne by email or call 248-786-1692.
These processors recently updated their packaging. Can you guess which is the before and which is the after?
On-Demand: Nothing can compare to attending the Practical Membrane Technology Short Course in person, however this year marks the first time you will be able to attend a portion of the conference remotely.
An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.
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