Baking & Snack - March 2021 - 80

REMOTE INSTALLATIONS

When Tippin's new facility
started up in March 2020,
stay-at-home orders
delayed OEM support to
work out common issues
that arise after a major
installation.
Ryan Alcantara

equipment. Other resources like videos and equipment
manuals also become invaluable.
" Videos are an amazing tool for not only the engineer
who has to install it but also the sanitation team when
you don't have the OEM to teach production how to tear
down the machine to clean, " Mr. Brixey explained.
During the planning phases, he also suggested consolidating all the most critical materials - videos, manuals,
project scope information - in one place where it's accessible to all relevant personnel and available for future
training needs. 
To minimize the need for outside help, Mr. Brixey
also recommended the supplier gets as much done as
possible before shipping the equipment offsite. Factory
Acceptance Tests (FATs) can be completed at the supplier's site via video conferencing or by sending videos
of the test.
With local COVID-19 case numbers running high,
Mr. Macy said the supplier couldn't allow them to be
present for the new conveyor's FAT. The supplier ran the
equipment and sent Mr. Macy video of the test.
" We wanted to see it with more nuance, so they took
more video, " he said. " It was a little inefficient compared
to being there, but it worked in this scenario. "
John Wm. Macy's employees were able to install
the conveyor on their own once it was delivered to
the facility.
Equipment can be pre-plumbed and pre-wired so it is
nearly plug-and-play once it arrives at the facility.
Once this pre-work and training is done, scheduling
the installation is the next critical step of planning. In
case outside help does need to enter the bakery, there
are ways to schedule the installation to minimize risk of
COVID-19 exposure. But it does get complicated. Mr.
Kline recalled installing a mixer at one facility last year.
" The bakery wanted all of their people out of there except the two mechanics necessary to install the mixer, "
he said. " So now it's a tight window on production. The
cleaning had to be done, and the sanitation crew out,
and the site prepared adequately. Then construction had
to come in and get out before sanitation could clean up
before the next production shift. "

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

With that tight of a window, it is no wonder planning
has become essential.

Trust but verify onsite
Once the planning is done and the equipment has arrived at the bakery, it's time to implement all those
COVID-19 best practices. If the OEM doesn't have a
representative onsite, technology becomes the baker's
best friend. Whether using Zoom, Microsoft Teams,
GoToMeeting or another platform, bakers need to ensure their internet connection can keep up with the
needs of streaming video and audio.
Smart equipment, which allows suppliers to access
the machine from their headquarters, has provided bakers an advantage during this isolating time. While some
may be nervous about security risks these programs
pose, there are measures that can be taken to protect
against security breaches.
" COVID-19 is necessitating the buying of smart
equipment so that the supplier can remotely monitor
and diagnose, " Mr. Kline said. " The ability for equipment manufacturers to remotely monitor and program
control systems remotely is essential to minimizing people on an install. "
Tippin's experienced this firsthand. Mr. Boyer said
that the remote access provided on some of the bakery's
new equipment certainly helped ease the challenges
COVID-19 brought.
" The OEM can see what's going on in the equipment,
so there was a fair amount of remediation done that
way, " he said.
When third-party contractors do need to be onsite to
assist with an install, there are precautions that bakeries
can take to minimize the risk of a COVID-19 outbreak.
Scheduling the installation when the bakery is closed
and providing a dedicated entrance and space for outside
crews minimize contact between bakery employees and
outside visitors.
Health surveys and screenings are standard these days
before anyone is allowed in a bakery plant, but these are
only as good as the truthfulness of those answering. It's
crucial that bakers trust the contractors they employ.


http://www.bakingbusiness.com

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
Baking & Snack - March 2021 - 6
Baking & Snack - March 2021 - 7
Baking & Snack - March 2021 - 8
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