Baking & Snack - February 2024 - 94
MAINTENANCE
A basic understanding of
baking and ingredients
like flour and yeast will
help maintenance better
troubleshoot problems.
Donald Phelps Photography
ers are undergoing daily maintenance and PMs. This is
a crucial process and very important to ensuring our
equipment is always ready to run when scheduled. "
Building a winning team
Putting together a strong maintenance department
starts with members who understand the bakery, its
equipment and how the process works together. It's not
easy work, so having a positive attitude goes a long way.
" We run 24/7 like most other bakeries. That means
working at night and on the weekends, and even holidays,
depending on what's going on, " said Kyle Ray,
director of engineering, Klosterman Baking Co.,
Cincinnati. " You take advantage of any downtime you
get with the equipment. It can be tough, and finding
people with the right mindset who understand that and
are able and willing to work is a big deal. "
People with mechanical and electrical training as well
as knowledge about the baking industry are a good fit
for these jobs.
" Typically, we target someone who can maintain the
equipment electrically and mechanically, " Mr. Ray said.
" When hiring, you look for someone who has both mechanical
and electrical skills as well as a basic understanding
of the PLC. From there, it's about building that
knowledge whether it's through training in-house or
providing outside resources. "
Critical thinking and troubleshooting problems when
they arise are other skills he values.
" A lot of that comes from an understanding of what
the equipment is supposed to do and also a pretty thorough
understanding of the process, " he said.
94 Baking & Snack February 2024 / www.bakingbusiness.com
That understanding, among other things, includes
knowing how both yeast and flour work. Yeast is a living
ingredient, and the characteristics of flour can change
with each batch, so the maintenance crew needs to have
a basic understanding of each to do their jobs correctly.
" Say we're not getting great product out of the proofer
for whatever reason, " Mr. Ray said. " That doesn't necessarily
mean there's an issue with the proofer. The issue
might be back at the divider or the mixer. One of the
fun things about baking is you have to understand and
adjust to flour because different flour deliveries will have
different mix times. They'll be able to hold more or less
water, and it's a constant adjustment, so the more we understand
it, the more we can help troubleshoot. "
Training and cross-training is an ongoing process
at Dewey's. The company strives to train maintenance
staff on all equipment in all facilities to ensure someone
on staff is available to tackle issues as they arise.
And the cross training is done not only on the maintenance
team but across much of the bakery team, Mr.
Catlett said.
" We are currently continuing to train our operators to
be more than just machine operators, " he noted. " Most of
them are doing their own day-to-day maintenance, including
cleaning, oiling and greasing, basic part replacement
and most changeovers needed along with a daily checklist
for operational excellence. This is a process that will never
be completed as we will continue to expose our operators
every day to allow them to develop as well-rounded mechanical
operators, which allows our maintenance staff to
focus on more big-ticket items and full rebuilds. "
He also stressed the importance of compensating
http://www.bakingbusiness.com
Baking & Snack - February 2024
Table of Contents for the Digital Edition of Baking & Snack - February 2024
Baking & Snack - February 2024 - Intro
Baking & Snack - February 2024 - 1
Baking & Snack - February 2024 - 2
Baking & Snack - February 2024 - 3
Baking & Snack - February 2024 - 4
Baking & Snack - February 2024 - 5
Baking & Snack - February 2024 - 6
Baking & Snack - February 2024 - 7
Baking & Snack - February 2024 - 8
Baking & Snack - February 2024 - 9
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Baking & Snack - February 2024 - 11
Baking & Snack - February 2024 - 12
Baking & Snack - February 2024 - 13
Baking & Snack - February 2024 - 14
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Baking & Snack - February 2024 - 18
Baking & Snack - February 2024 - 19
Baking & Snack - February 2024 - 20
Baking & Snack - February 2024 - 21
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