Baking & Snack - May 2020 - 75

EQUIPMENT
Sweet Goods Tech

Becoming a best-in-class operation doesn't always mean getting to the finish line first.
by Dan Malovany

S

Sometimes it's better to ease up on the pedal and stay within speed limits. More often than not, everything will get to
its destination on time and, in the case of a production line,
often with less waste.
Maybe that's because a sweet goods operation rarely
travels in a straight line, despite best efforts to design it
that way. Keeping traffic moving at a steady, orderly and
even a brisk pace helps avoid unexpected breakdowns and
nasty pileups. By slowing down a bit, everything runs a lot
better in the end, especially when the road is designed to
carry the extra load during peak times.
"When you run slower, the weights will be more accurate," said Hans Besems, executive product manager,
AMF Bakery Systems. "In order to run slow but still
have a high output, we make the lines wider. This allows
us to produce more products across the width of the machine but at a slower speed. Also, longer runs are more
efficient because the start and the end of the production
run is never at the correct efficiency, which remains the
same whether it's a long or short run."
Yes, line speed doesn't always determine the rate of production. Rather, Scott McCally, president of Auto-Bake, a

Middleby Bakery company, noted that a combination of
precision timing and synchronization is also integral to
cranking out a high volume of snack cakes, muffins and
other sweet goods.
"Our entire system has a working width up to 63 inches, which enables us to run relatively slow at less than 30
feet a minute, yet yield a high production throughput of
up to 15,000 lbs an hour," he pointed out.
John Giacoio, vice president of sales, Rheon USA,
suggested an operation's maximum efficiency typically depends on the size or specific type of product.
Sometimes reaching that top run rate involves making
adjustments up and down the line.
"If not, you're asking your customers to run a machine
outside the optimal capacity, and this helps nobody,"
Mr. Giacoio said. "Sure, the machine can produce at a
faster speed, but this should not be the stated machine
capacity if you want it to function properly. The makeup
section of a pastry line is usually what will set the speed
of a line, especially if you're making minis. By adjusting
the length of the makeup section, you can match it to the
desired sheeting capacity."

Easily exchangeable
tools reduce changeover times and enhance
yields for sweet good
operations.
Rondo

www.bakingbusiness.com / May 2020 Baking & Snack 75


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Baking & Snack - May 2020

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