Baking & Snack - June 2018 - 107
New pan washing
technology relies on
short wash times, a brief
sanitizing rinse and a
steam exhaust cycle to
Afterward, heavy particles fall to the bottom of the reservoir and are removed periodically when the reservoir
gets flushed out. Fine or light particles stay suspended in
the water and pass through a filtering system meant to
protect the water pump and extend the water usage. By reusing as much heated water as possible, Mr. Martin added,
bakeries also save energy by eliminating the need to continuously heat water.
Keeping filters clean is the easiest way to reduce water
consumption. Additionally, simply adjusting the water
make-up level can make a huge difference. "As the baskets
go through the washer, they carry out some water, so
fresh water makeup is necessary to refill what has been
used," Mr. Martin said. Maintaining the reservoir underneath the overflow drain's level ensures no water is wasted.
At the bottom of the bucket is the bottom line. Mr.
Thorson pointed out dry-cleaning - whenever possible -
shortens changeover times, drives uptime, increases capacity and enhances overall efficiency.
Just like with golf, avoiding water hazards is always
a good strategy.
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July 15-18, 2018
at Booth #S642
150 Dover Road, P.O. Box 158, Millis, MA 02054-0158
www.bakingandsnack.com / June 2018 Baking & Snack 107