- Reduction of labor costs
The production costs decrease as our lines are fully automated which in turn results in minimal labour costs. Our customers call it the “the dark room” as there is simply no light burning at the location of our continuous mixer / kneader.
- Less product waste
In a continuous dough mixing process there is no head and no tail – meaning every piece of dough has had the same (mechanical) treatment and fermentation process. Because of that, there are no variations in homogeneity making sure weighing can be done much more accurately – resulting in less product waste.
- Less floor space
Sobatech is known for its flexible and compact building style. We base our layout drawings on our customers height, width or length constraints. Besides that, we simply need less space; for example a Sobatech continuous mixer of about 2.5m length, 0.5m width, 1m height produces up to 6ton of dough per hour (exact measures depend on the product type). In short, we produce high capacities of dough output in a relatively small space.
- Low maintenance
We sometimes wish our spare parts revenue was higher 😉 Yet, we take pride in solely producing high quality systems.
- No ice or cold gasses are needed for cooling the dough during mixing
Sobatech’s systems can be completely temperature controlled. Sobatech’s continuous technology is simply HOT & COOL. Please check out more here.
- Less energy waste
Sobatech’s automated dough mixers have controlled energy input, resulting in less energy waste. Please check out more about our controlled energy input here.
- Reduction of expensive active additives
Due to the combination of a gentle mass treatment and excellent mass development Sobatech has proven that the same or better end-product quality can be reached with for instance lower grade flour, less yeast and less improvers.