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?
