There is one tradition at this time of year that never fails to divide opinion, making New Year’s Resolutions. In fact last year only 37% of us Brits made a resolution at the start of the year with 27% of those that made them, keeping them. We even have a day dedicated to giving up our resolutions, with the 12th of January now known as “Quitters Day”.
As many people make resolutions about getting fitter, losing weight, saving more money, a larger proportion of the population are moving towards resolutions that encourage us to use our time more wisely. To spend more time with family, learn a new skill and create more meaningful connections with those around us.
Many of us are guilty of staring at our screens first thing in the morning and even last thing at night before we go to sleep. There is a growing disconnection with the people around us as we turn to the internet to maintain social interaction. With time so precious resolutions such as allotting time to “switch off and unplug”, get outside, reconnect with nature and make meaningful connections with friends and family, are increasing in popularity. Ultimately being efficient with our time is key to enabling resolutions to work long term.
Time efficiencies are equally important in the manufacturing process for all our clients. The need to reduce cost and increase accuracies lead to less frustrations and an increase in employee wellbeing. This is where Magnacool can help, our tests repeatedly show that we can save you time, increase productivity and the quality of your product, all whilst saving you valuable space in your bakery that would normally be taken up with racks and trays.
A continuous baking system inevitably leads to an increase in profits. But don’t just take our word for it, the test results speak for themselves! Our production factory and test bakery are in Manchester, where you can see the Magnacooler in action. We can also replicate your process by baking your recipes on site.
We tested Vienna Rolls in our Magnacooler, it reached its core temperature of 35 degrees in approximately 17 minutes, compared to traditional cooling methods which took over 40 minutes. Which means products are being packed, racks and tray are returned to the production area and the products are out for delivery. All in the same time frame as the traditional cooling methods. Next we tested Baguettes and the Magnacooler reached the core temperature of 35 degrees after an impressive 15-20 minutes in comparison to the 60 minutes needed in traditional cooling methods.
On top of being time efficient the Magnacooler comes with a range of additional benefits including but not limited to being environmentally friendly, a reduction in bacteria, extended shelf life benefits plus a 99.9% eradication of bacteria when using the Magnacool Supreme UV model.
Consider how valuable your time is this New Year when deciding whether to make a New Year’s Resolution. Talk to our team today and let us help you to save your time, contact a member of the team on +44 (0) 1159 659539 or email us info@magnacool.co.uk