Baking & Snack - April 2024 - 73
EQUIPMENT
Conveyors
going to
Bakers must keep conveyors running through scorching and freezing temperatures.
by Michelle Smith
B
Baked goods can travel a long way before ever leaving
the factory: from the mixer to the oven or fryer through
the freezer and onto packaging, with other stops along
the way, depending on the product. Snaking through
oven heat and subzero freezers, conveyors keep products
moving through all kinds of conditions.
" Extreme temperatures, whether hot or cold, pose
risks to any machinery, " said Kyle Schultz, engineer,
Eaglestone Equipment. " Extreme temperatures will
cause commonly used materials, such as metals and
plastics, to lose structural integrity leading to failure
or accelerated wear. It can also cause some materials
to grow or shrink significantly, leading to components
seizing or becoming loose. Last, especially for plastics
and polymers, extreme heat can create toxic conditions
near food or even a fire hazard. This can stop production
in its tracks. "
Keeping these critical workhorses running through
the extremes takes careful treatment of the equipment
and good planning.
" Without appropriate accommodations or designs,
the belting can mis-track, jump sprocket teeth and ultimately
crash, causing significant damage and product
loss, " said Barry Voshell, strategic account manager at
Regal Rexnord. " Conveyor belting designed to allow
for thermal expansion or contraction is the key to a
successful outcome. "
Managing the highs and lows
The heat of ovens and the cold of freezers present different
challenges to the efficient running of conveyors.
Understanding how the various equipment will react
under these conditions helps manage problems.
" Expansion and contraction, that's the thing you've
got to be careful about, especially if you're going into
ovens, out of ovens, into freezers, out of freezers, " said
Jonathan Lasecki, director of engineering, Ashworth
Bros. Inc. " You have to know, is it going to grow or is it
going to shrink? And then build up your take-ups accordingly
and also framework clearances. You need to
have all that in place. "
Take-ups are the extra slack built into conveyors because
they expand and contract in the heat and cold, so
this allows the equipment to adjust as needed.
" Metal expands both in length and width, " Lasecki explained.
" Whatever framework is there, which are the side
guides, if the belt expands too far it's going to rub, and of
course rubbing adds friction, adds tension, adds to wear
www.bakingbusiness.com / April 2024 Baking & Snack 73
Bakers must choose
the belt that will
allow their products
to release easily,
minimizing damage
to the baked goods.
Ashworth Bros. Inc.
http://www.bakingbusiness.com
Baking & Snack - April 2024
Table of Contents for the Digital Edition of Baking & Snack - April 2024
Baking & Snack - April 2024 - Intro
Baking & Snack - April 2024 - 1
Baking & Snack - April 2024 - 2
Baking & Snack - April 2024 - 3
Baking & Snack - April 2024 - 4
Baking & Snack - April 2024 - 5
Baking & Snack - April 2024 - 6
Baking & Snack - April 2024 - 7
Baking & Snack - April 2024 - 8
Baking & Snack - April 2024 - 9
Baking & Snack - April 2024 - 10
Baking & Snack - April 2024 - 11
Baking & Snack - April 2024 - 12
Baking & Snack - April 2024 - 13
Baking & Snack - April 2024 - 14
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Baking & Snack - April 2024 - 17
Baking & Snack - April 2024 - 18
Baking & Snack - April 2024 - 19
Baking & Snack - April 2024 - 20
Baking & Snack - April 2024 - 21
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