Baking & Snack - May 2018 - 117
Flooding a line with product, even for just 30 seconds,
will cause the line to get backed up. "Your average speed
might be well within range, but your momentary speed
is going to be much higher than the system can take,"
Mr. Gunnell said. "It's that consistent flow that is really
critical when you're automating."
To combat this issue and prevent back-ups, Mr.
Gunnell suggested bakers create a buffer system to accumulate product when trying to even out the flow.
"Essentially, as the product comes, you ramp up to the
speed you need and monitor the flow of product that
you can modulate the speed of machines to optimize
within the specific range," he explained. Product taken
off in overflow conveyors or buffer zones can be worked
back in during production gaps.
To keep things moving in snack packaging,
Weighpack offers a staggered dumping system. "Instead
of dumping three or four buckets all at the same time,
To keep things moving quickly and efficiently, bread must reach closure
equipment properly bagged.
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