{"id":16140,"date":"2017-01-04T15:06:05","date_gmt":"2017-01-04T14:06:05","guid":{"rendered":"http:\/\/www.fredericmenguy.fr\/?page_id=16140\/"},"modified":"2022-06-08T10:31:13","modified_gmt":"2022-06-08T08:31:13","slug":"equipment-choice-sizing-and-budget","status":"publish","type":"page","link":"https:\/\/www.fredericmenguy.fr\/en\/equipment-choice-sizing-and-budget\/","title":{"rendered":"Equipment choice, sizing and budget"},"content":{"rendered":"

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new workshop or improvement of existing panning equipment<\/h2>\n

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You need advice to create a new workshop or to improve existing panning equipment ?<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”60″ down=”10″][vc_column_text]Y<\/span>ou would like to create a new workshop or improve existing panning equipment. Fr\u00e9d\u00e9ric Menguy can share his experience in chocolate or sugar panning. To avoid the purchase of equipment unsuited to your project, he can help you structure your approach by helping you choose the process which is best adapted to the type of products that you wish manufacture. He then calculates the size of equipment needed and makes the provisional budget.<\/p>\n

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Firstly,\u00a0Fr\u00e9d\u00e9ric Menguy<\/a> suggest classifying your products into one of the categories below :[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_top=”30″ padding_bottom=”90″][vc_column][vc_separator type=”transparent” up=”38″ down=”19″][qode_circles columns=”five_columns” circle_line=”no_line”][qode_circle type=”image_type” title=”01 Sugar panned products on heat-resistant centre” text=”(traditional almond drag\u00e9es)” image=”16402″][qode_circle type=”image_type” title=”02 Sugar panned products on heat-sensitive centre” text=”(chocolate centre drag\u00e9es, chewing candy centre drag\u00e9es)” image=”16406″][qode_circle type=”image_type” title=”03 Chocolate panned products on mechanical-resistant centre” text=”(dried fruit with chocolate coating) with polished or powdered finishing” image=”16405″][qode_circle type=”image_type” title=”04 Chocolate panned products on soft or breakable centre” text=”(cereal balls, fruit jelly\u2026) with polished or powdered finishing” image=”16392″][qode_circle type=”image_type” title=”05 Chocolate and sugar panned products” text=”(Viennoise, M&M\u2019s type\u2026)” image=”16403″][\/qode_circles][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#6e6259″ padding_top=”60″ padding_bottom=”60″][vc_column][vc_column_text]<\/p>\n

Please note that in the chocolate panned products, the choice of finishing (powdered or varnished) will have a real importance on the requested performance of the equipment, especially in terms of air flow and absolute humidity.<\/span><\/h2>\n

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Secondly according to the products to make, we choose the best adapted ageing room and packaging.<\/span><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_image=”16429″ padding_top=”650″][vc_column][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_image=”15168″ background_color=”#f6f6f6″ padding_top=”90″ padding_bottom=”90″][vc_column][vc_column_text]<\/p>\n

Choice of pan<\/h2>\n

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and its environment<\/h4>\n

[\/vc_column_text][vc_separator type=”transparent” up=”42″ down=”15″][vc_column_text]T<\/span>he pan is only one element of the panning workshop. Even if you have invested in an automatic pan with integrated equipment, you must plan for example ageing room for products in progress or finished products. This aspect is too often neglected by pan suppliers.<\/p>\n

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The most economical solution is to buy a second-hand pan which will be completed according to the products made.<\/p>\n

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So, the panning equipment needed is composed of several elements which must be defined and sized :<\/strong>[\/vc_column_text][vc_separator type=”transparent” up=”20″ down=”20″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/6″][\/vc_column_inner][vc_column_inner width=”5\/6″]

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