What is needed to get a quote on a scoring machine?

BASIC INFO:

  • a: What size is your pan or peel?
  • b: How many pans or peels per minute?
  • c: How many products per pan or peel/show configuration.
  • d: Is product above the pan lip if it is in a pan?
  • e: Show us your scores. Are they angular or straight?
  • f: Is your plant automated? Send layout if so.
  • g: What are your tolerances in cut depth?
  • h: Please send pictures of your scores after bake.
  • i: Are you scoring after proof?
  • j: what direction are your pans or peels heading?