Author: Doug Petrovich

iba 2018 – Schedule A Meeting

iba 2018 – Schedule A Meeting

FoodTools is attending iba 2018 in Munich, Germany, are you? We’ll be in Hall B1, Booth 230, displaying innovative portioning equipment for products including fresh or frozen round and sheet cakes, brownies, bars, flapjacks, layer cakes, crumb bases, flatbread, cheese and dairy, biscotti and more. If you have a food […]

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Waterjet Cake Cutting Machine

Waterjet Cake Cutting Machine

For decades we’ve been portioning bakery products with stainless steel blades, wires, ultrasonic titanium blades, and even robotic arms, but as hard as we tried we couldn’t get these solutions to slice intricate shapes like hearts, flowers, trees, and more. So, our engineers, sales reps, service techs, and our most […]

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Lasagna Cutting Machine

Lasagna Cutting Machine

As the market for home delivered prepared meals continues to grow, FoodTools has been working with food production facilities to streamline the preparation process. Consumers are flocking to meal providers for fast, healthy, organic, and delicious options in place of preparing food at home. We recently designed a lasagna cutting […]

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Preventing Arthritis

Preventing Arthritis

Last week we received a message from a baker that reaffirmed why we started building cake cutting machines more than 30 years ago. Hello. I own a small bakery supplying cakes to local tourist areas. Recently I’ve developed terrible pains in my wrist from cutting more than 30 cakes a […]

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Cutting Donuts In Half

Cutting Donuts In Half

Today, somewhere in the world, a donut is being cut in half with a FoodTools machine. Why cut a donut in half? Don’t ask silly questions…half or whole, donuts are delicious! How are donuts cut in half? Oh….let us show you. The FoodTools CS-8 series machines are designed to cut […]

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What is BISSC?

What is BISSC?

Ever noticed these stickers on bakery equipment machines and wondered what BISSC is? Baking Industry Sanitation Standards Committee The Baking Industry Sanitation Standards Committee (BISSC) was formed in 1949 to create standards for the design and construction of bakery equipment. Since then the committee has helped bakery equipment manufacturers improve the […]

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