Baking & Snack - June 2018 - 90
HIGH QUALITY BAKERY MACHINES
FOR YOUR BREAD PRODUCTION
sticky dough that will not work under standard extruding conditions," Mr. Zelaya said.
On the other hand, Mr. Clemens suggested that a "go
big" mentality isn't necessarily the only choice. "It is important to determine and resolve the root cause rather
than just using larger motors," he said. "Depending on
the application, we will use belt materials that minimize
the sticking as well as cooling tunnels and a design that
ensures the residual binder is scrapped and washed off
properly for smooth transfers."
On that note, there is much to be said for keeping a
clean house for sanitary as well as operational reasons.
Chasing sticky marbles
Take a sticky dough, add a bunch of inclusions - many
of which are allergens - and you've got a recipe for some
hefty sanitation issues.
Bars can contain sugary ingredients. "Over time, if you
leave sugars on the equipment, when you add water for
cleaning, it will become acidic and smell, not to mention
the bacteria growth," Mr. Morabito said. "You really need
to be sensitive to the materials you're using, the type of
belt and the stainless finishes, and that they lend themselves for fast and easy cleaning," Mr. Morabito said.
When dealing with a tacky
dough full of inclusions,
bakers must stay on top of
those little pieces. If one gets
away, it could stick to wherever
it lands ... and stay there.
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Sanitary design of transfer equipment is top of mind for
Haas-Meinke, a division of Bühler. With removable rollon-roll-off (RORO) design, the company's wirecutter is
equipped with a removable head that includes the hopper,
feed rollers, pump house and die plate. "This allows our customers to quickly and efficiently remove the head and disassemble its components for cleaning," said Andrew Knox,
sales engineer, Franz Haas Machinery of America, Inc.
As food safety remains a critical concern in the American
supply chain, Bühler launched an initiative to focus on safe
food practices including food safety education and sanitary
design for equipment through collaboration with customers and other industry partners. "Well-designed hygienic
equipment contributes to the protection from foodborne
hazards for the final customer," Mr. Clemens said. "Not