Baking & Snack - August 2020 - 78

requires some thought before starting up the system in
the first place.
"To make the system more intelligent, you can input
the correct end-thickness of the dough into the HMI,
which will result in the rest of the line settings automatically adjusting to the correct speed and reduction steps,"
Mr. Besems explained. "AMF Tromp lines will keep a
history of data, like run times, with the ability to provide feedback or alerts for when preventative maintenance should occur. This helps customers better plan for
downtime to conduct this routine maintenance."
Franco Fusari, commercial director and co-owner
of Minipan, suggested the thought process should
harken back to the way baked goods have been made
for centuries.
"The Minipan way has always been to design and
build lines around recipes, not the opposite," he said.
"Lines are smart when automating the process with no
compromise on the original method. Recipes are the real
decision-maker. The more the client is sure about the final products, the closer we can get to perfection."
However, Mr. Moline noted that intelligently designed
production can be interpreted a number of ways.
"You have a smart design for sanitation for regular
full washdown," he pointed out. "On the operation that's
smarter and more intuitive, less is more in some ways
when it comes to what the operator controls. You want
to minimize the number of adjustments the operator has
to make up and down the line. Ideally, you would run
with one person because a very intelligent operator can't
be in more than one spot at a time."

A cascade of control
While high-speed pizza lines crank out huge volumes
per minute, sheeting and laminating can be a long and
custom-designed process. It's not unusual for artisan
bread or specialty pastry bakeries to install lines of 150
feet or more in length or have a mixing-to-baking process that takes several hours.
Nick Magistrelli, vice president of sales, Rademaker
USA, noted its production lines come with automatic
dough flow controls or an advanced control system that
enables the line to make belt speed modifications without the need for operator involvement.
"This design not only acts within independent units but
also cascades automatically for the whole system to make
synchronized speed adjustments," he explained. "Process
control by means of data handling and communication is
Top: Information technology along with better tooling for sheeting and makeup
produces superior products.
AMF Bakery Systems

Bottom: High-volume systems need to adjust on the fly to minimize waste and
ensure quality control.
Moline Machinery

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



Baking & Snack - August 2020

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