Baking & Snack - November 2020 - 102

INLINE SAFETY & SANITATION

Left: Stainless-steel saniIn VFFS machines, easy accessibility helps with
tary design limits harbor- scheduled cleaning cycles. The TNA roflo conveyor is
age points and facilitates full caustic washdown compatible and allows snack
quick cleaning. makers to switch between products quickly without the
TNA North America
Right: Machines that can risk of damaging equipment.
" In addition, our latest generation of TNA VFFS
be cleaned in place and
are fully washdown packaging systems have been designed to allow quick
can limit downtime access to system components, enabling manufacturers to
for sanitation. easily clean, repair or exchange faulty parts, minimizing
Fortress Technologies
maintenance and plant downtime and promoting thorough sanitation processes, " Ms. Johnson said.
Bakers need to plan for appropriate downtime during sanitation and maintenance, and machines built for
easy accessibility can make that easier to achieve. Heat
and Control's Ishida machines can be cleaned with air
and wiped down and the top covers prevent seasoning
buildup in the jaw area of baggers.
" A clean machine that is maintained well will always deliver better efficiency over the long haul, "
Mr. Almond said. " It ensures the total cost of ownership is minimal, minimizes or eliminates product
holds, and increases morale. "

No time to wait
In addition to guaranteeing food safety, hygienic design
allows bakers and snack makers to overcome specific
processing challenges, ultimately improving their line
efficiency.
TNA's roflo has a " switcheroo " and pan erector technology that allows product direction to be changed at
the touch of a finger, by tilting pans to invert the way
they overlap, Ms. Johnson said. The erector lifts and separates pans to change the distribution delivery point of a
product. As a result, manufacturers can safely transport

102 Baking & Snack November 2020 / www.bakingbusiness.com

multiple product types with zero risk of cross-contamination - an especially important feature for snack makers with a diverse product range.
Production rates and cleaning times depend on the
baked good or snack on the line. So, estimating additional uptime on a line is situational. The characteristics
of baked goods, Mr. Schuele said, require a holistic approach, combining hygienic design, cleaning methods
and a variety of packaging environments such as modified atmosphere packaging.
" All these factors need to be considered in the early
phases of the machine design, " Mr. Schuele said. " This
makes sanitary design and accessibility an individual
case with every manufacturer. "
That said, hygiene and sanitation are maybe the most
important factors to consider when looking to maximize
efficiency at the back of a line.
" The prevention of contamination and hygiene issues
is key and eliminates downtime, " Mr. Schuele said. " You
can always try to clean more quickly, but it is more efficient to have a design in place that reduces cleaning efforts in the first place. "
Heading into a wrapper or bagger, Fortress
Technologies' inspection machines are designed to be
easily cleaned in place. Operators can open the belt area
by removing guarding and then remove the entire belt if
needed. The metal detectors and conveyors that go with
them are designed to suit any wet or dry environment
and also any customer specific sanitation requirements.
" The quicker and easier we can make the system accessible for cleaning, the less downtime is required, therefore, you increase your potential uptime and ultimately
capacity, " Mr. Garr said. " We always keep in mind
the end user - the operator and maintenance and


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Baking & Snack - November 2020

Table of Contents for the Digital Edition of Baking & Snack - November 2020

Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 1
Baking & Snack - November 2020 - 2
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