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FOODTOOLS FROZEN CAKE CUTTER CS-1A CAKE SLICER MACHINE

This model will portion a variety of frozen or chilled round products. Portions will all be a consistent size no matter who is using the machine with optional Divider Inserts separating each wedge. This model works well for bakeries producing from 50-100 cakes per hour.

Speed:
50-100 Products Per Hour

Machine Dimensions:
49″ Tall, 20″ Wide, 19″ Long, 75 Lbs

Power:
Compressed Air 3 CFM @ 90 PSI

Product Size Ranges:
6″-12″ Diameter Products

Portion Size Ranges:
4-24 Portions

112 Snidercroft Rd Unit 1
Concord ON, L4K 2K1
Tel : 905 – 660-5319
Fax : 905 – 660-4537

We have over 70 Years of Experience in the Bakery Equipment Industry
We Sell and Buy Used Bakery and Food Equipment for all over the world
Call Us to Find out if we have what you need, We can get anything!
Mixers, Ovens, Proofers, Sheeters, Dividers as well as anything else a small bakery to a large scale manufacturing plant would use.

Also Available:
Cinelli Revolving tray oven, Bloemhof bread and bun molder, B&B molder-sheeter, Picard 24-pan oven, Foodtools multiple layer horizontal slabbing machine, Taylor batch ice cream freezer, Benier one or two pocket dough divider, frozen cake slicing machine, 30 pan revolving tray oven, Nella Panini grill, Igloo refrigerated pastry case, Hobart 80-quart mixer, l&m/oliver bun divider and rounder, bun pans, Esmach reversible sheeter, kookie-king cookie bench top, bakery proofer,Oliver bread slicer, Omcan 10 and 20 quart dough mixer, mini rotor single rack oven, warming table display case, vertical tilt cutter mixer, automatic spiral mixer, varimixer 60 quart mixer, Cleveland electric countertop tilt skillet, blast freezer, H-600 Hobart 60 quart mixer, tri-leg steam kettle, two basket deep fryer, pressure fryer, double rack, gas wok burner, electric convection oven, AMF planetary mixer, Nu-Vu 12 level convection oven, Doyon oven proofer combo, pizza oven stone deck, double deck gas pizza oven, van ladder rack.

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Feature Item:
Angel food cake – Bakery Size Recipe

angel-food-cake

  • Egg whites, * thawed frozen or refrigerated liquid 3 lbs 8 ozs – Combine, and mix on 3rd speed for 1 minute
  • Cream of tartar 0.6 ozs
  • Sugar 1 lbs 5 ozs – Add gradually while mixing on 2nd speed for 3 to 4 minutes until soft peaks form
  • Vanilla 3 ozs -Blend in
  • Almond extract 0.25 ozs
  • Cake Flour1 lbs 5 ozs – Sift together. Mix on 1st speed, 2 cups at a time, until blended
  • Salt – 0.25 ozs

Total appr. wt. 7 lbs 7 ozs

Instructions

Divide and portion about 1 lb. 14 ozs of batter into four ungreased tube pans.

Bake at 375 degrees F for 30 to 40 minutes, untill the tops are golden brown and spring back when touched.

Invert and cool completley before slicing.

Yeild: 4 10-in. tube cakes/48 servings

* You also can reconstitute egg whites: 7 ozs. dried egg white mixed with 49 ozs, of water.

Enjoy!

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What we Do

We have over 70 Years of Experience in the Bakery Equipment Industry

We Sell and Buy Used Bakery and Food Equipment for all over the world

Call Us to Find out if we have what you need, We can get anything!

1-800-361-0343

905-660-5319

Want to email us? Here is our Email Address

internetsales@torontobakery.com

Check us out on Facebook at

www.Facebook.com/TorontoBakery

Click Here to Email US!! internetsales@torontobakery.com
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