Baking & Snack - December 2020 - 58

DIVIDING

pany. " This gives a longer life span for their equipment and prevents unforeseen production stops. "

Wear and tear

Periodic inspections
of parts should be
part of a preventive
maintenance
program.
Gemini/WP Bakery Systems

Foreign objects and debris are the main cause of dough
divider failure, according to Bruce Campbell, vice president of dough technologies, AMF Bakery Systems.
Following closely behind are parts worn beyond their
service limits with improper or no maintenance.
" The No. 1 thing that bakeries can do to avoid issues
and keep their dividers running smoothly is install metal detectors before their dividers, " Mr. Campbell said.
" Dough dividers are built to divide dough and nothing
else, so by taking steps to ensure that nothing but dough
enters the divider, you can avoid divider failure. "

58 Baking & Snack December 2020 / www.bakingbusiness.com

In addition to keeping foreign objects out, strategic
maintenance and repair of dividers has changed in the
past five years because of constant evolutions in designs
and components. AMF is designing new systems that
require the least amount of maintenance and human
intervention.
The vacuum system remains one of the primary pain
points associated with many dough dividers. These
problems arise when there are bad relays of PLC output
cards and with failed solenoid valves and debris in the
vacuum lines. AMF designed Vector technology that has
all but removed these issues.
" The two main reasons that this technology has been
able to eliminate the vacuum issues are that the vacuum
is induced into the machine from a different location
and the auger design prevents dough from entering the
vacuum system, " Mr. Campbell explained.
Each part is susceptible to its own form of wear, causing the divider to run out of spec and resulting in poor
scaling, increased downtime, extra labor and more.
" Some specific conditions to each bakery or production line may accelerate that wearing process such as stiff
or high-gluten dough formulations, inclusions present
on the dough, very cold temperature, higher production
speeds, long production shift operations, lack of maintenance and poor sanitation, " said Cesar Zelaya, bakery
technology manager, Handtmann.
The effects of wear over time due to mechanical stress
can be foreseen and corrected with effective preventive
maintenance inspections and replacement of critical
parts. Lack of lubrication as well when working with
difficult-to-portion doughs can accelerate wear on sliding machine surfaces.
" Lack of lubrication between the tolerances of the
moving parts on suction-type dividers will create underweight dough pieces due to air being drawn into the
suction chamber, " explained Keith Collins, senior field
engineer, Gemini. " This air can also cause undesirable
holes or gas pockets in the final baked product as well. "
He advised operators make sure bearings, bushings and
cam followers are all well-lubricated and special attention
be paid to oil pumps, metering valves and dosing valves.
In addition to proper lubrication, Gemini and Werner
& Pfleiderer developed special alloys that lengthen the
life cycle of dividers dramatically. It's sour resistant (SR)
dividers were designed to improve machinability of stiff
and high-gluten doughs.
" The material in an SR unit has a stainless-steel surface appearance, is smooth and sealed to prevent acids
from penetrating the castings, " Mr. Collins said. " These
materials are corrosion resistant and provide for waterfriendly cleaning. "
For volumetric dividers, Jay Fernandez, master baker


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Baking & Snack - December 2020

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

Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 2
Baking & Snack - December 2020 - 3
Baking & Snack - December 2020 - 4
Baking & Snack - December 2020 - 5
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