Baking & Snack - August 2020 - 77

EQUIPMENT
Sheeting & Laminating

It the
Smart Way
Intelligently designed systems raise yield, cut waste
and make the baker's life easier in the long run.
by Dan Malovany
If only a sheeting system could have a gut feeling that
senses something amiss before anyone knows it and prevents everything from going terribly wrong. Wouldn't
it be nice to never hear those blaring buzzers that send
operators and maintenance crews scrambling to solve a
production problem after it's too late?
While technology strives to be more intuitive, today's
programmable controls are teaching sheeting and laminating lines how to identify subtle changes to the process, then adjust to them before they set off an untoward
chain of reactions in the often-lengthy process.
"When you are running a lot of tonnage - depending
on the product, it can be 20,000 or 30,000 lbs of dough
an hour - and things fall apart, they fall apart quickly,"
said David Moline, vice president of sales and marketing, Moline Machinery. "You need, for a lack of a better
term, a smart sheeting system to prevent that."
During the past few years, sheeting and laminating lines have become more automated than ever, even
though many of their fundamental functions such as
reduction stations, cross rollers and cutting stations
have not changed, noted Hans Besems, executive product manager for AMF Tromp, an AMF Bakery Systems
brand. The enhancements, he added, have come from
information technology along with better tooling to create superior products.
"Bakery customers want to eliminate operator error,
so we've incorporated functions like automatic thickness
or loop control to ensure the dough runs at the correct
speeds across the line," he observed. "This helps our customers to make fewer mistakes, but more importantly,
this improves product consistency."
Moreover, making the sheeting process a no-brainer
A vision system that monitors the tail position of curled croissants automatically
corrects the machine settings on the production line.
Rheon

www.bakingbusiness.com / August 2020 Baking & Snack 77


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