Brandon Heiser is head of operations for Roskam Baking. He previously held positions at Cargill and AbiMar Foods. He has a B.S. in Animal Science with a minor in Biochemistry and an M.S. in Animal Science from Angelo State University, and an M.B.A. from Hardin Simmons University.
The topic for this article, conveyor efficiency, offers unique viewpoints from both an OEM and a baker. With modern day bakeries having hundreds to thousands of feet of conveyor, this is certainly a moving subject.
