A volumatic feeding system brings consistency and flexibility to a cookie line

Established in 1952, the company employs three shifts and utilizes a 39-in.-wide by 150-ft.-long baker oven. However, inconsistency was a major problem as a result of a "double flip method" in which the cookies were flipped top-down on to the belt, coated with sugar and then flipped right-side-up again before being sent through ovens for baking.