Baking & Snack - December 2020 - 62

DIVIDING

Regular monitoring prevents scaling inaccuracy
if the tolerances of the
portioning pumping elements wear down.
Reiser

ple, clear and easy to access. Maintenance staff also needs a
well-stocked inventory of spare parts that is also up to date.
Even if a bakery doesn't have a dedicated maintenance
department, vendors offer a wide variety of versions of
remote assistance. From online chats, to video calls to
augmented reality, equipment manufacturers are making sure bakeries can run 24/7.

Machine life extension
Even with all the technological advances that simplify
life, everything seems to speed up rather than slow
down. That's a good thing when it comes to dividers.
Capacities continue to increase, and that's good for a
baker's bottom line, if the dividers can keep up.
" The typical rates for yeast-raised doughs vary
from location to location; however, the rates have
only increased over the years and never decreased, "
Mr. Campbell said. " The best way to manage the need
for increased capacity is to properly size the equipment
for the capacity needed, as well as add some reserve capacity for the future. "
Right-sizing equipment means not always going for
the largest hopper or pump. Decisions should be based
in terms of tons per hour and final quality of the dough.
" Many of our customers ask why our hoppers can't be
made larger, " Mr. Giacoio explained. " I always tell them
the larger the hopper, the more damage is done to the
dough like degassing the dough. This is why we offer
dough feed systems to dose the dough into the hopper
as it is needed. "
A baker needs to find the right divider for their specific dough and process. Each formulation requires different parameters for speed and weight range, and these
need to be taken into account.
" Follow the recommended operation and service protocols, " Mr. Zelaya said. " In other words, don't push the

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

equipment beyond its defined limits in terms of speed
and product range they are designed to handle. Also,
perform on-time maintenance procedures and wear
parts replacements suggested by the OEMs. "
To keep up with higher production requirements,
Handtmann's VF-800 dividers are scalable and ready to increase production throughput in the future without needing to replace them or perform any hardware upgrades.
" Let's say a customer purchases a divider to produce 6,000 pizza dough balls per hour, through a software upgrade; that customer on the same divider can
ramp up the capacity to 9,000 dough balls per hour, "
Mr. Zelaya said.
With increased capacity comes increased sanitation
and maintenance. Without these proper programs, machines run to failure quickly.
Daily cleaning of the divider is a chief concern. Bakers
should be able to remove key components to clean and
remove all dough residue. Operators should also oil
components before putting them back into service.
" Longer term proper preventive maintenance and
regular inspections can greatly increase the life span of
the dividers, " Mr. Collins said. " Replacing wear parts
within the manufacturer's recommended timeframes
and periodic inspections to find and correct small issues
before they become very big issues are key. The real cost
of not following the cleaning and maintenance instructions is inaccurate weights, unexpected breakdowns and
lost sales. "
To achieve final product quality, dough dividers must
maintain elite levels of accuracy. And to do that, they
need to be cleaned and maintained properly. Instead of
focusing on addressing larger issues, successful bakers
focus on the small things, more often.
As Mr. McIsaac pointed out: " A small amount of
maintenance can save a lot of downtime. "

*


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Baking & Snack - December 2020

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Baking & Snack - December 2020 - 1
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