BICAR® Sodium Bicarbonate and ISO 22000 Because she’s counting on us.
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e know where our product goes. We know what’s at stake. Each of us at Solvay Chemicals understands the real world impact of our commitment to food safety.
How strong is our commitment? Strong enough to achieve certification of our Parachute, CO facility to the ISO 22000 Food Safety Management System Standard. We stand alone as the first North American sodium bicarbonate production facility to reach this milestone. Count on BICAR Sodium Bicarbonate to address the most critical food ingredient issue: safety. Count on Solvay Chemicals. SAFE • Produced in North America’s first and only facility with an ISO 22000 Certified food safety management system • Production managed by a quality system built on a Hazard Analysis of Critical Control Points (HACCP) program and the FDA’s Good Manufacturing Practices (cGMP) LOCAL • Domestically manufactured in Parachute, CO, North America’s newest sodium bicarbonate production facility GLOBAL • Solvay Chemicals is a member of the Solvay Group, the world’s largest producer of sodium bicarbonate Solvay Chemicals. We make your choice an easy one.
Solvay Chemicals, Inc. 1.800.SOLVAY C (800.765.8292) www.solvaychemicals.us
Copyright 2011, Solvay Chemicals, Inc. All Rights Reserved.
$*URXSDFWLYHLQ&KHPLVWU\
6 RECYCLABLE
Kwik Lok Is The Bag Closure Of Choice When It Comes To Function, The Environment And Consumer Convenience! Environment The Kwik Lok Bag Closure is designed to be reused and RECYCLED. The closure has earned a recyclable symbol of 6, making Kwik Lok a truly recyclable closure. Other closures, such as wire surrounded by paper or plastic, or polyvinyl and polypropylene tape with paper between the two ends, cannot be recycled. Wire and tape closures are typically thrown into the garbage each and every time, seldom ever reused. During our extruding process, no processed water is used or expelled into our city’s sewer system. Kwik Lok cools its extruders within a closed loop cooling system. Our new enhanced filtration system prohibits nearly all particulates from being expelled into the air. Kwik Lok is actively seeking to reduce our electrical demands by inventing and installing new, efficient closure manufacturing machinery. No hardeners or additives are added to our plastic. Newly developed additives such as PLA (Polyactide Acid), Polystarch or others are not used. Such additives, while claiming to make plastic degradable, present a couple of problems. (1) Recycling of products made with additives is problematic. The Biodegradable Products Institute concurs, “The recycling of plastic products made with these types of additives is poor, the plastic products have to end up in the landfill ... they cannot be recycled in their original form.” (2) The use of these additives creates methane gas which is 20 times more potent than carbon dioxide emissions! Every landfill has a different content, be it wet or dry, compost, or general waste, mixed with or without moisture and oxygen. Thus the process of degrading is highly dependent upon each landfill’s composition. Should the Kwik Lok closure be tossed into the garbage, its degradation process began at the moment the closure plastic left the extruder since no inhibitors or additives were added to the Kwik Lok. When you compare the choices, Kwik Lok, wire or tape ... Kwik Lok is the logical answer to your bag closing requirements.
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Engineering Management
All My X’s…of Recruiting elcome to 2011! Things have been looking up over the past 12 months, and we in the industry should be excited about the next 12 ahead. The stock exchange seems to be bouncing back, unemployment numbers are exhibiting a slight decline and Americans are showing that bread products and baked goods are still important to their family’s well being. Except for the onslaught on our wallets from the new “healthcare” bill, our future is looking pretty good. With that said, it’s time to examine what lies ahead. One of the biggest challenges we will continue to face in the industry for a number of years is finding extraordinarily talented people and keeping them engaged for an extended period of time. You might feel like you have exhausted every avenue when it comes to your searches for the people that will help you keep your ship righted, but I would like to offer a few examples and ideas for recruiting from which you might extract a thing or two that will help. Going forward, it will take a little extra effort on your part to find exceptional candidates to fill your openings, so let’s get started. Presentation is everything. Way back in the old days, you could post an ad in the local paper and say, “bakery maintenance man needed,” and the mailbox and phone lines would fill up with exuberant candidates wanting to exit their present job at the dealership, gas station or farm to come work in a bakery. They heard that the pay was always good for this type of job and the work was steady. The problem back then was that no one expanded the recruiting conversations to include the Saturdays, Sundays and holidays that they would have
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to work, but the money and old-time work ethic made up for that. In order to excel in attracting today’s “bakery maintenance person,” we have to present the offer in a totally different way. Today, maintenance personnel is thought to be those who clean the pool down at the local motel or look after an apartment building. In the bakery world, our automated facilities require people with a bit more experience and expertise than ever before. Just a change in the name or “title” of the job gets things started on a different track. By referring to our folks as “technicians,” we will exude a different level of candidate from the crowd. When you are exploring the idea of recruiting some new talent, take an extremely close look at what you name the role you are trying to fill. The next place to tackle is the pay for the job. Yesterday’s pay will not attract today’s technician. We first must take a close look at what we are expecting from the new recruit needed for today’s challenges. Identify how this new role exceeds the requirements of the old role. Then exercise some common sense in setting a new pay scale, and finally, find a way to express to upper management that the current pay may not be competitive. Determining the expectations for this new “technician” role may require you to become an extrovert and reach out for some help from experts who may have already dealt with this issue. Don’t try to do this in a vacuum as there is no way that you, by yourself, can come up with the perfect job description that will satisfy the needs of the position. Your execution in this area will provide for the absolute best results possible.
Jeff Dearduff
[email protected] The next area of concern that you may want to work on to excite the next wave of employees is “quality of life.” The fastest way to have a mass exodus of employees is to treat them as if they don’t matter. People today want to be scheduled fairly and given good benefits, and they expect you to extend a courtesy that makes them feel a part of the bigger picture. They want to be included in everything, not excluded. They want to be free of stress, not exasperated. You as their manager are in complete control of how involved they can be in their job. When it comes to improving the quality of life for your employees, there is some room for experimentation. Since this is not an exact science at this point in time and is part of the new workplace culture shift, you can try some things one day. If they don’t quite work out, you can try something else. As you are creating something to make them feel better about where they stand in the company, consider exporting some ideas from them so that they have some skin in the game. The other part of this quality of life piece has to do with their working conditions. When they are in the workplace, they expect excellent training, tools and materials that allow them to execute their tasks with confidence. Spare no expense to make sure they have what they need. Their success on the bakery floor equals your success as a manager. You don’t have to be extravagant in any of the areas we have discussed; you just need to be fair and deliver on your word. Put yourself in their shoes for a minute, and you will find ways to expand your thinking so that you can recruit and retain the best of the best. Looking forward to an exciting year! SF&WB
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“Ross helps me serve my recipes to the world.” “I’m a chef at heart, not a manufacturer. I believe that all food should start with fresh, local ingredients and deliver awesome flavor! “That’s why our Cheese Tortas are such a success. We start with premium cheeses, fresh butter and herbs. And thanks to Ross, we can now produce them fast enough to satisfy customers everywhere — through retailers like Whole Foods, Costco, Neiman Marcus, Harry and David, Safeway and Balducci’s.” Looking for a new mixing strategy to boost production and improve product quality? Call 1-800-243-ROSS. Or visit www.mixers.com.
Elizabeth Fujas, Rising Sun Farms founder
Supplier Spotlight
A Leap Forward in Filling Technology – Advances in Servo Pump Filler Design ervo-pump fillers from Hinds-Bock Corp., Bothell, Wash., are designed for high-speed depositing and spreading of products. The latest advances in technology make these machines suitable for a wide variety of flowable products such as icings, fruits, batters, sauces, dressings, jellies and condiments, to name a few. The servo controller makes changeover from one size container to another quick and easy without changeparts. Recipe storage allows for depositing multiple products and containers. The operator interface controls the speed and tunable fill parameters. Servo-filling machines also feature the latest in control technology, achieving the highest efficiency with the smallest possible footprint. Servo-drive technology provides high-speed depositing with custom tuning of filling parameters to control the appearance of each fill as well as velocity. By controlling velocity, maximum speeds are achievable while maintaining clean fills. Acceleration or deceleration controls splashing and spreading. Speeds are also enhanced through the use of a servodriven traveling spout bridge, which moves the spouts with the continuously moving product or container. Servo-pump fillers are designed with sanitation in mind. A major advance in sanitary pumps is clean-in-place (CIP) technology, which means they sanitize
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themselves. Not only are there fewer parts to clean, but the front cover plates are designed with hinges for rapid sanitation swab testing. To eliminate the pooling of water, all flat surfaces have been angled. Round tubing replaces square and all overlapping or recessed surfaces have been redesigned. Suckback features allow the machine to suck the product back, to stop dripping, for a clean deposit. The latest technology in control systems allows the servo fillers to be linked via Ethernet to the plant’s control system. By constantly analyzing data, performance, uptime information, maintenance monitoring and fault alerts, the control system enables the user to achieve the highest filling efficiency and yield. Servo-driven pump fillers are also designed for high-speed, accurate spreading. Custom spouts are used to match the spread width and length for each application. When paired with other design options, including diving spout bridge for bottom-up filling, conveyors, rotary unscrambler and accumulator tables, the highest yields are attainable for a wide variety of products and applications. Servo-pump fillers for use over vertical form/fill/seal machines feature a long reach positive shutoff spout with an adjustable blowoff feature to maintain a clean seal zone and an accurate fill. They are also seamless when used over horizontal
vacuum formers. In addition to positive shutoff spouts, many options are available for difficult applications, such as agitated hoppers, diving spouts, traveling spouts and heated or cooled machines. Servo-pump fillers are also designed for depositing a wide variety of sweet goods, fruit, cheese or meat fillings onto dough and flatbreads and snack food and entrée processing. The applications are endless. Producers can apply savory meat fillings to pizzas, turnovers, meat pies, gyros and other snacks and ethnic products or accurately apply gravies and sauces on prepared fish, meat and chicken to create value-added entrées. They’re also suitable for creating a wide variety of desserts. In addition, servo-pump fillers are widely accepted by frozen meal producers because they run faster, are quieter that piston machines, require a smaller footprint, attain a higher degree of accuracy, consume considerably less compressed air and are faster to clean. When teamed with a servo-traveling spout bridge, servo-pump fillers can attain the highest speeds. Through the years, technological advancements in controls have driven the costs down and greatly increased the acceptance of programmable logic controllers (PLC), operator interfaces, plant-wide interfaces and servo motors. Through this technological leap, depositing and filling machines run faster and are easier to troubleshoot, sequence and control. This improvement has led to more sophisticated depositing and filling machine integrations than would have been impractical years ago. Servo-pump fillers truly have taken a leap forward in filling technology. Enter the 21st century. Editor’s Note: Lance Aasness, the author of the article, is vice president of sales and marketing at Hinds-Bock Corp., Bothell, Wash. For more information, call 877-292-5715, email at
[email protected], or visit www.hinds-bock.com.
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“Whole grain muffins that taste great. Here’s my secret recipe.” Smart Portion™ Muffins are the first whole grain, low-fat muffins that come with awesome taste and texture. That’s why they’re a sensation in grocery aisles and in-store bakeries everywhere. Smart Portion Muffins were created by Uncle Wally’s, the fast-rising muffin company founded by cookie guru Wally “Famous” Amos. But the recipe for this success actually started right here at Ross, with a Ribbon Blender specially engineered for super-fast changeover and high volume production. We’d like to help you succeed, too. Call 1-800-243-ROSS. Or visit www.mixers.com.
Tom DiGiannurio, Senior Engineer, Ross Employee Owner
Equipment Briefs American Fabric Filter Co. incorporates many innovations to make the AFF Portable Reclaim Sifter the easiest and most efficient tool. Designed to sift small batches of dry powders, this versatile sifter is capable of batch sifting up to 600 lb. per hour and can be operated sitting atop a drum or using the adjustable height rolling base for easy relocation around the plant. American Fabric Filter Co. Wesley Chapel, Fla. 800-367-3591 www.americanfabricfilter.com FOX IV Technologies, Inc. releases the TwinPrint Tabletop, which uses the latest printing technology from Zebra Technologies – the Xi4 print engine. The TwinPrint Tabletop looks and functions like a traditional tabletop label printer, complete with serial and Ethernet communication ports and embedded fonts and languages. The system features silk-screened media paths for easy loading of media, a convenient fan-fold label docking station with capacity for more than 1,100 6x8-in. labels and intuitive displays for fast-menu hopping. The TwinPrint produces 58% less material than standard one-sided label stock with every printed label. FOX IV Technologies, Inc. Pittsburg, Pa. 877-436-2434 www.foxiv.com Rice Lake’s Versa-portion RLP-S compact bench scale provides versatility and
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a broad range of useful features. With capacities from 6 to 60 lb., the Versa-portion is ideal for food processing. Its straightforward keypad easily toggles between ounces, pounds and grams, and the custom pans and fixtures can be designed for limitless weighing potential. Rice Lake Weighing Systems Rice Lake, Wis. 715-434-5364 www.ricelake.com A new bag dump system from Flexicon collects dust generated during manual dumping and compaction of bags and conveys bulk material downstream. The unit is intended to reduce material waste and eliminate the need to clean a remote dust-collection site, while protecting workers and preventing plant contamination. Pre-engineered, pre-wired and ready to plug in and run, this compact system integrates a receiving hopper, dust collector, bag compactor and flexible screw conveyor on a frame, which streamlines installation and allows for easy relocation if required. The fully enclosed flexible-screw conveyor handles free- and non-free-flowing bulk materials ranging from large pellets to sub-micron powders, including products that pack, cake, seize, smear, fluidize, break-apart or separate, without separating blended products. Flexicon Corp. 888-353-9426 Bethlehem, Pa. www.flexicon.com
Dematic launches Alert Monitoring Service, a new support capability for automated material handling systems users. The service provides a constant view of a user’s material handling system and monitors trends to reveal issues before they become critical and potentially lead to unwanted downtime. It also provides email or text message notifications about the status of controls, computer hardware and equipment. Dematic Corp. Grand Rapids, Mich. 877-725-7500 www.dematic.us Baker Perkins introduces TruClean, a wirecut machine designed to minimize cost of ownership and improve hygiene while maintaining outstanding levels of quality for soft dough cookies and bars. The TruClean wirecut includes a new method of sealing the ends of the hoppers to the feed rolls, which eliminates leakage and is easier to maintain. Meanwhile, customers select from three levels, with the choice linked to their own cleaning regime and cross-contamination risk. The TruClean is available in a variety of band widths from 812 to 1,525mm and speeds from 60 to 200 cuts per minute. Baker Perkins Inc. Grand Rapids, Mich. 616-784-3111 www.bakerperkinsgroup.com
View videos demonstrating the newest bakery & snack food equipment by visiting www.snackandbakery.com
Snack Food & Wholesale Bakery - January 2011
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Even in the hottest ovens, we stay cool. Because the efficient handling and processing of raw materials has a decisive impact on the cost-effectiveness of production in industrial bakeries, we work with you to develop and implement solutions for every stage of the process: intake, storage, proportioning, and weighing of dry and liquid products. System controls allow for customized recipes, and can easily be integrated into your production planning system. For more information go to www.buhlergroup.com.
Buhler Inc., 13105 12th Ave N., Plymouth, MN 55441, T 763-847-9900
[email protected],
Innovations for a better world.
Production Technology Belts & Conveyors
Conveying Outside of the Belt Many of today’s equipment manufacturers are designing an assortment of belts and conveyors that bring more to the snack and bakery line than just a run-of-the-mill piece of machinery. Marina Mayer, executive editor
hen it comes to belts and conveyors, bakers and snack food producers are in search of the ultimate package deal. Belts and conveyors must be easy to clean and energy-efficient, able to accommodate multiple lines and temperatures and maintain a simple design and flexible footprint. In effect, they must do it all. That’s why several of today’s manufacturers are ramping up their portfolios with a lineup of belts and conveyors that bring more to the line than just a run-of-the-mill piece of machinery.
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Conveyors that count In the fall of 2010, for instance, Dorner Mfg. Corp. introduced DustPruf conveyors for dry goods. “[They] incorporate a patent-pending SmartSlot technology, which provides an innovative mounting and accessory function while maintaining a clean, flush-side conveyor frame for ease of cleaning and wipedown,” says Michael Hosch, director of product development. To meet the changing requirements of today’s baking industry, the Hartland,
Photo courtesy of Heat and Control
Wis.-based company also added a center drive unit to its AquaGard 7360 Series conveyor, which is a stainless-steel-based conveyor designed for use in bakery processing and packaging applications. “The baking industry is going through much change today,” Hosch says. “There is a dramatic move to improving the sanitary design of equipment and conveyors used in the bakery process.” Likewise, processors require low- or no-maintenance reliability from their conveyors, easy cleaning and the flexibility to use the conveyor for different products, says Blake Svejkovsky, manager of product handling systems for Heat and Control, Inc. That’s why the Hayward, Calif., manufacturer developed the ClimbBack pan for FastBack horizontal motion conveyors. “Horizontal motion conveying significantly reduces product breakage and loss of coatings, accumulations of oil and seasonings in the conveyor pan and unscheduled downtime for cleaning, but it was
Photo courtesy of Dorner Mfg. Corp.
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previously unable to move products up inclines,” Svejkovsky says. “ClimbBack now allows products to be conveyed up to eight degrees of incline. This saves floor space by permitting closer placement of conveyors in distribution systems, and in some cases, eliminating the need for separate elevating conveyors.” Heat and Control also introduced a line of flighted incline conveyors, designed to reduce product damage, spills and sanitation costs. The line features a compact design, Svejkovsky notes. “Hinged side guides and catch pans allow the conveyor to be fully opened for easier cleaning and complete access to the belt,” he adds. “Modular construction makes it less costly to reconfigure the conveyor for future needs instead of having to buy a new conveyor.” The line of vibratory conveyors also provides an assortment of uses, including grading, alignment, dewatering, spreading and bi-directional conveying. “You can choose electromagnetic, indirect or direct drives and a variety of pan configurations to customize the conveyor for your application,” Svejkovsky says. Continued on page 78
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In 1959, twenty-two St. Mary's College students set a world record by cramming into a phone booth.
22 is Still The Record The Industry’s Original CB5 Baking Band® is Still Inspected with 22 Quality Checkpoints to Guarantee True Tracking and a Long Operating Life. Ashworth introduced and patented the CB5 Baking Band ® in 1963 and after 46 years, it remains the industry leader. Ashworth’s CB5 is hand woven by expert craftsmen and inspected with 22 different checkpoints to ensure the highest quality belt. Each CB5 is tested for true tracking prior to leaving the factory. The dense breathable weave provides even heating and outstanding relief of cooking gases. For perfectly baked products, rely on the performance of Ashworth’s Original CB5 Baking Band ®
Contact Ashworth Today - We’re Just a Phone Call Away! +1-800-682-4594
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[email protected] |
www.ashworth.com
Production Technology Continued from page 76
For a precise, on-machine seasoning application, Svejkovsky adds, Heat and Control’s Revolution system is now available with a loadcell in the conveyor pan. “We call it the WeighBack option on the FastBack product feed conveyor,” he says. “The loadcell accurately measures product flow so the seasoning applicator delivers precisely the right amount of seasoning to meet your target. This prevents wasteful over-seasoning.” For its part, tna North America developed what it calls the next generation of vibratory conveyors. The roflo 3 offers reduced noise levels, zero maintenance, a simple and clean design and a patented gateless discharge (i.e. no need for any form of mechanical gate mounted on the end of the tray), says Roger Treacher, key accounts manager — conveying systems — for the Coppell, Texas, company. “As a result of the ever-increasing demands of food safety, greater pressure is
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applied to the suppliers for simpler, easier and safer equipment to operate and clean,” Treacher adds. “tna has made huge strides to minimize each of these areas, examples of which include our gateless design distribution system, which greatly reduces cleaning downtime due to a complex mechanical gate being removed from the direct product stream, fully welded pans (no opportunity for bacteria buildup in crevices), no internal bolt heads or fasteners in the product zones and 2B mill and polished finishes on our stainless-steel contact parts. In addition to these detailed design areas, we also look at the overall system to evaluate the product path, product zone and product area, to ensure they are safe from potential product contamination via other areas or services within the facility, which are outside of our scope of supply (i.e. painted service runs etc.).” In recent months, Hapman launched the Helix Hi/Lo flexible screw conveyor with
Photo courtesy of Hapman
a sanitary mass-flow hopper, according to Mike Zeluff, product manager, flexible screw conveyors. “The hopper’s unique design aids in discharging sluggish and non-free flowing ingredients,” he adds. Its unique design allows a single operaContinued on page 80
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Increase product yields and improve your bottom line.
Use CompactGrid™ conveyor belting …only from Wire Belt. t Quicker & more efficient heating & cooling of product. t 5X greater flow through than average plastic modular belt. t Excellent product support for smaller products. t Fast & simple belt joining. t Conserve energy, low horsepower requirement. t USDA Accepted, easy to clean. t Manufactured by Wire Belt Company, the name you trust.
Wire Belt Company of America, 154 Harvey Road, Londonderry, NH 03053 5&-t'"9 &NBJMTBMFT!XJSFCFMUDPNt8FCTJUFXXXXJSFCFMUDPN ISO 9001:14001 Registered Company
Production Technology Continued from page 78
tor to safely and easily handle washdowns, auger changeouts and service from the floor level. Plus, the mass-flow hopper encourages discharge of sluggish or non-freeflowing ingredients without the need for a separate in-hopper agitation. “There is a great demand for quickcleaning conveyors to assure food manufacturers maintain the highest level of sanitation,” Zeluff says. “Hapman’s various designs accommodate stringent guidelines
for cleaning and ease of maintenance. Welds are ground to a sanitary finish with no standing water on any surface and standoffs are used for equipment wiring avoid product buildup and contamination.” Meanwhile, KESS Industries introduced a reciprocating conveyor that aids in metering product onto belts that are at a 90-degree angle to the flow of the conveyor, says Ray Cassingham, sales and estimating, for the Auburn, Wash.-based company. “The applications reciprocating conveyors are used for are orienting product to be turned 90 degrees for packaging, or to be metered onto another belt for a different process,” Cassingham adds.
Belting it out Photo courtesy of KESS Industries
Conveyance will always be a part of the large bakery process, says Jonathan Lasecki, chief engineer of Ashworth Bros.,
Photo courtesy of Ashworth Bros., Inc.
Inc. That’s why the Winchester, Va., manufacturer introduced the Omni-Pro 150 FlexLite. “This belt is an extension of our OmniPro family but instead of having a wire mesh overlay, it features a formed flat-wire picket,” Lasecki adds. “This belt is perfectly suited to cooling of panned or large baked products. It is one of the strongest belts available, allowing longer runs with Continued on page 82
APPETITE FOR SUCCESS? SCHAAF
FOOD
EXTRUSION
TECHNOLOGY
Do you wish to explore products with multiple colours? open pored surfaces? thinwall technology? 3D shapes? fillings and closed edges? Just get in touch with us for further information on the latest technology or simply schedule a visit! Turbo extrusion, Co-extrusion, Colour-injection, LDI – Liquid Direct Injection etc.
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y an K C m PA G e r F2 3 R T E r f, d IN ldo t an S se 3, s e ll Du Ha
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Solve. Simplify. Save. Intralox’s new, breakthrough technologies can grow profits on your conveyor belts. Patented Intralox ThermoDrive® Technology —Continuous, easy-to-clean surface dramatically improves food safety
Patented Intralox ARB™ Technology —Activated belt rollers intelligently automate process flow
Food processors need simple ways to solve problems and save money. Intralox ThermoDrive and Activated Roller Belt technologies are both easy and cost-effective to implement and have proven immediate impact on plant operating costs. Call us today! Speak to a customer service representative who specializes in your industry: US/Canada 1.888.680.2358, Europe +800.2253.7437, or www.intralox.com.
Production Technology Continued from page 80
fewer transfers. Like all the Omni-Pro belts, this belt has full 360-degree welds and it is manufactured to have zero-tension welds to provide longer belt life.” Meanwhile, Wire Belt Company of America’s latest innovation is the CompactGrid, which delivers ease of cleaning and flow-through capabilities, especially in
Photo courtesy of Wire Belt Company
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applications where product coating, drainage or air and liquid circulation are factors, says Jamie Card, marketing specialist for the Londonderry, N.H., company. “The stainless-steel construction and hygienic design of the belt and sprockets makes CompactGrid ideal for clean-inplace (CIP) systems,” she adds. “CompactGrid’s openness of 3/8x3/8-in. pitch makes it one of the safest belts available to the food and snack industry. The belt practically eliminates the possibility of propagation of pathogens, which can be seen in belts that have connecting rods, as seen on a flat wire belt. The 70% open area along with the belt thickness of 0.20 in. not only assists during sanitation, but [also] with air circulation and drainage that is restricted by the traditional flat wire style of conveyor belting.” Wire Belt also offers Flat-Flex belting with tighter meshes that is primarily used in chocolate enrobing where there is less
Photo courtesy of Berndorf Belt Technology USA
chance of the candy to exhibit the marks of the belt on the bottom of the product, Card adds. “The unique qualities are the tight transfers, open mesh design for heating and cooling and ease of cleaning.” For its part, Berndorf Belt Technology USA, based in Elgin, Ill., launched
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Production Technology the bernmatic BTRV Belt Tracking Roller from Berndorf Band Engineering GmbH, which offers precise belt tracking due to continuous belt monitoring, says Daniela Weiszhar, marketing manager. “Some advantages of the new bernmatic BTRV Belt Tracking Roller include easy integration into existing systems, a compact design, belt tracking independent of speed and reduced downtime from optimal belt guidance,” she adds. “The bernmatic BTRV Belt Tracking Roller increases the overall life of your belt and allows your belt to run perfectly for perfect product quality.” Weldon Solutions, headquartered in York, Pa., introduced PanVerter, which takes advantage of a series of conveyor belts to control the flow of pans, meter individual pans into an in-line rotor, turns pans upside down and
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automatically clean pans while they are upside down, says Charles Gales, manager of automation sales. “Each section of conveyor was designed with specific belt characteristics in mind,” he adds. “Belt material and construction were selected based on speed, sprocket diameter, coefficient of friction, heat resistance, durability and sanitation. [Plus,] the dual-magnetic conveyors of the
Photo courtesy of Weldon Solutions
rotor allow for pans to be turned over or passed through at a constant elevation. This provides production flexibility since pans can be cleaned every time that they pass through the baking line or at desired intervals.” To stay in line with ever-changing industry demands, Intralox L.L.C. developed a series of belt technologies. For starters, the Activated Roller Belt (ARB) technology enables both packaged and unpackaged products to be manipulated in various ways to assist in singulation, switching and merging, says Donald Osborne, bakery team leader, The Americas. Meanwhile, the ThermoDrive technology combines the reliable, positive drive benefits of modular belting with the cleanability of solid plastic belting, Osborne adds. And the Intralox i-Drive allows modular plastic belts to run for as long as necesContinued on page 84
January 2011 - Snack Food & Wholesale Bakery
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Production Technology Continued from page 83
sary, potentially reducing the number of drives and completely eliminating transfers, which can cause product disorientation and product damage, Osborne says. “Today’s bakers and snack producers are looking for conveyors and conveyor belts that are easy to clean and meet all of the current government standards for sanitation and food contact,” Osborne says. “They also want belts that can provide longer belt life and allow for quick product changeovers.”
Staying within the lines While this laundry list of new innovations meets the needs of bakers and snack producers, challenges such as sanitation and stricter governmental requirements continue to force many equipment manufacturers to stay within budget. “The major challenge is to provide a
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Photo courtesy of Intralox
design that meets the stricter requirements for sanitation along with maintaining a competitive price point that is expected by the baking industry,” Hosch says. In addition, the ability to quickly and thoroughly clean conveyors during the scheduled sanitation period is very important to food safety, product quality and efficient operation, Svejkovsky says. “This means conveyors must operate
cleanly during the production shift, with no unscheduled shutdowns to remove seasoning buildups from the pan. FastBack’s gentle horizontal motion and one-piece stainless-steel pans have set the industry standard for these goals,” he adds. On the other hand, many of today’s requirements are not completely new, according to Treacher. Rather, “they represent a heightened intensity of what manufacturers have always looked for, due to increasing regulatory and competitive pressures. Cleaning has always been important, but with the requirements for short runs\fast changeover and increasing focus on allergens\cross-contamination, this is elevated to a whole new level,” he adds. Today’s manufacturers are thinking outside of the box by creating a host of belts and conveyors that bring so much more to the table than any old run-of-themill machine. SF&WB
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Our whole grain bread mixes such as Honee Whole Grain Mix and Honee Grain & Seed Mix are easy to use - just add yeast and water As members of the Whole Grains Council, we are able to provide our customers with Whole Grain Stamps on these qualifying products 73% of consumers say they are trying to consume more whole grains* *Source: IFIC Food & Health Survey 2010
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To place your classified ad in Snack Food & Wholesale Bakery call Suzanne Sarkesian at 248-786-1692 Fax: 248-283-6596 E-mail:
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Tool Free!
Flexible Connectors Sanitary! Safe! Efficient!
POWDER-SOLUTIONS.com
Direct & Indirect fire Tunnel & traveling ovens * Baker Perkins 960 & 970 series * Thermotron * Werner Pleiderer * Peterson * Winkler & more * Grates, Hard plate, Wire Mesh, Band ovens
Orel Bakery Equipment Inc. 8579 Canoga Ave. Canoga Park, CA 91304 Tel: 818-718-9311 Fax: 818-718-9312 www.orelbakery.com
Relocating , upgrading, Rebuilding -Shortening & extending -Pita and flat bread lines -Cookie ovens Fabricating new tunnel ovens, conveyors & automatic proofers for flat bread of any size
877-BFM-FLEX
86
Snack Food & Wholesale Bakery - JANUARY 2011
www.snackandbakery.com
To place your classified ad in Snack Food & Wholesale Bakery call Suzanne Sarkesian at 248-786-1692 Fax: 248-283-6596 E-mail:
[email protected] EQUIPMENT FOR SALE
S L L A C E R T C U D O R P T N E V E PR 3 P PRODUCTS, R O D U CTS, 1 SOLUTION Switching to Plastic Pallets ·
Improved hygiene, cleaning and sanitizing for WIP areas
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Chemical & blood resistant
PlasticPallet.com
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Non-porous
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Substantially longer life compared to wood pallets
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Improves efficiency in handling
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Transfer raw ingredients and packaging materials to a hygienic pallet for in house use.
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Simple 180 degree inversion to recover damaged bags for Good Housekeeping and GNP.
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Straighten poorly stacked or tilted loads which can become a safety hazard.
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Exchange finished product from in-house pallets to rental pallets or slip sheets.
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Cleans wood, plastic & aluminum pallets, totes, containers and freezer spacers
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Minimizes the risk of introducing Salmonella, E-coli, Listeria, Allergens, dust, dirt and other contaminants
Pallet Inverter
PalletInverter.com
Pallet Washing System
#HERRYgS)NDUSTRIAL%QUIPMENT#ORPs600 Morse Ave., Elk Grove Village, IL 60007
800.350.0011 s www.Material-Handling.com
PalletWasher.com
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3140*8* '(/'+-2+-2*7 for Tablets, Capsules, Liquids, and Powders 63(*7759-41*28 Mixers, Tanks/ Kettles, Granulators, & Coated Pans ;;;).7*28(31=*1'-07'0*7).7*28(31 MOST EQUIPMENT CAN BE INSPECTED IN TORONTO!!! 2700 - 14th Avenue, Unit 6 - Markham, Ontario L3R 0J1 ,32*
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