Handtmann Bakery equipment
Handtmann offers bakery equipment solutions that manages product flow and maintains inclusion integrity while delivering the strength to handle a wide variety of dough densities and the precision to flow a broad range of batters and viscous products.

LAKE FOREST, ILL. and WATERLOO, ONT. — Cesar Zelaya, Handtmann Bakery sales and technology manager, and Graham Dalziel, business development and sales manager for Handtmann Canada Ltd., jointly announced the appointment of Christian Strohm and Sean Gorman to bakery sales specialist positions in Canada and the United States, respectively.

Mr. Strohm, with his engineering and applications background, is well positioned to develop the important markets in the province of Quebec and Eastern Canada. Mr. Gorman, who is experienced in capital equipment, bakery and other food and beverage related sales, is responsible in the United States for 11 western states, Alaska and Hawaii.

“We are expanding in the U.S. because the response to our vane cell dividing system in its bakery configurations has been so strong,” Mr. Zelaya said.  “We are growing our sales force to meet that demand and will be expanding our space a bit at IBIE where we will be demonstrating the vane cell and unveiling some new innovations that should attract attention as well.”

In Canada, the expansion will help the company focus more on the unique characteristics of the premium bakery industry in Quebec where the equipment’s gentle handling of inclusions and flexibility in dividing different dough types is proving to be very useful, Mr. Dalziel said.

He also believes the expansion of technical capability within the bakery staff “is perfectly timed with the addition of the Handtmann Technology Centre now operating in our new headquarters facility in Waterloo, Ont.”

The Canadian facility and U.S. Technology Center in Lake Forest operate independently and cooperate on specific projects as needed.