You don't succeed in a tough, competitive frozen pizza category without paying attention to the details. That why -- when it came to taking the next step forward in operations -- Milwaukee, Wis.-based Palermo's Pizza took time to make the right decision with conveyors.

In early October, Palermo's expanded its bakery operations to automate the handling of raw dough as well as and raw and baked pizza crusts. This nationally known frozen pizza and pizza bread producer needed conveyors with high uptime and precise, gentle handling characteristics. The conveyors also needed to interface easily with other equipment in the state-of-the-art bakery.

Palermo's Operations Project Manager Steve Daniels says Dorner Manufacturing Corp.'s AquaPruf® was the right choice. Working closely with Palermo's, Daniels says that Dorner, Hartland, Wis., designed a system of conveyors and controls, and a variety of single and multiple lane merges and product transfers.

Daniels notes, too, that the project time-line was very tight. Dorner had just 20 days before pizza production was set to begin and the two companies had to work together seamlessly to finish the project quickly. Dorner delivered the conveyor system in just 15 working days.

"This project was well run and we were kept abreast throughout," says Daniels. "Dorner allowed me to concentrate on the many other details involved in bringing a project like this to fruition. The time line was short, and the execution was right on. . . . Our experience with Dorner was excellent." -- Dorner Manufacturing Corp.

(800) 397-8664 / www.dorner.com