Baking & Snack - March 2021 - 68

INGREDIENT HANDLING

" Evolving, improving technology may offer performance
and accuracy upgrades that may benefit older systems, "
said Louis Schwartz, business unit manager, ingredients
systems, Gemini Bakery Equipment/KB systems. " The general condition of system components or their obsolescence
may also dictate an upgrade or replacement of components
or systems, particularly with their controls. Unexpected
downtime from component failure and excessive maintenance requirements due to wear and age may offer financial
benefits to upgrading. "

Mind the gap

Top: With minor or micro ingredients, various systems lend themselves to quick and
simple expansion to increase flexibility and capacity.
Zeppelin Systems USA

Bottom: Bakers should focus on the blower, valve and tubing designs to optimize
performance to accelerate the system's flow rate of ingredients.
The Fred D Pfening Co.

68 Baking & Snack March 2021 / www.bakingbusiness.com

So how do bakers expand capacity in the near term until they can add silos or make major capital investments
that might require a time-consuming facility expansion?
Upgrading technology only takes a little logical thinking
and realizing that everything seems impossible until it's not.
" When considering dry bulk storage silos, a relatively
easy and noninvasive solution would be to add a dual discharge bin bottom, providing a second ingredient transfer
system to satisfy increased demand to additional usage
points, " Mr. Stricker suggested. " Often when customers
are increasing the capacity of their delivery systems, there
is also a component of upgrading controls platforms
or at the very least optimizing them to create the greatest efficiencies. "
Dual-outlet discharges allow for multiple lines to be fed
simultaneously, which can double the conveying capacity, said Lisa Arato, regional sales engineer, Midwest and
Canada, Zeppelin Systems USA. Checking the code for
lengthy purge times and other inefficiencies also improves
equipment utilization.
Focusing methodically on the system's overall performance creates another way to bolster capacity. Darren
Adams, vice president, engineering, The Fred D. Pfening
Co., provides this example.
" You could have a two-silo flour system that isn't keeping
up with production because it won't transfer fast enough
into your mixer scale hopper, " he said. " The logic would
be to focus on the blower, valve and tubing designs to optimize performance to accelerate the system's flow rate of
the ingredient. "
Bakers should also consider intermediate bins. Mr.
Adams pointed out that they're much smaller - generally
only 10% to 25% of the storage capacity of the silo - and
can be placed inside the building near high demand production equipment. These bins provide additional storage
as well as a buffer should silos require downtime.
Mr. Goshert recommended bulk bag stations or totes in
lieu of adding another silo. Totes can be easily incorporated
into a variety of ingredient handling and batching systems.
" Mixers can share material handling equipment by providing separate systems for common ingredients, " he ex-


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Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
Baking & Snack - March 2021 - 5
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