The Easy-Piper debuted for the first time at the RBA Expo in Atlantic City on October 21st 2006. It had been under development, patent proceedings, field testing and refinement for over 3 years before being unveiled at that show.

As a rule of thumb, any icing or product that can be piped with a standard squeeze bag, can be piped in the Easy-Piper. Note: Some light aerated products such as whipped cream may not give the same results as a piping bag because of the increased pressure the product is exposed to in this operation. Dittmar Development can test any specific product to be piped in our facility and prepare a report for the customer.

This will vary with each operator. Some will take just a few minutes, while others may take several days. In all cases the operators will continue to develop new techniques to enhance the end results over an extended period of time.

There are at least four obvious areas:

Increased production:

• The lower fatigue and thus longer and faster decorating ability increases the output for each operator.

Decreased health issues:

• The piping or squeeze bag is the root cause of the high fatigue and associated injury rate in the decorating profession. Reducing the amount of use of the squeeze bag will reduce the risk of injury and the associated medical and insurance costs.

Increased Artistry:

• Professional decorators, when using a squeeze bag, will avoid lace as well as many hard to deposit artistic elements to cakes and pastries because it requires heavy squeezing. With the Easy-Piper these elements are a snap, and incorporated into a design will enhance the value of the end product.

Operator retention and employee satisfaction:

• In one of our testing facilities one third of all decorators are new employees in training. Often a new employee will just be trained, when the pain and fatigue in their hands causes them to seek other less muscular demanding work and most often request transfer within the same company.