Baking & Snack - February 2024 - 96

MAINTENANCE
" IF YOU WENT OUT
RIGHT NOW AND
GAVE EVERY NFL TEAM
THE EXACT SAME
PLAYBOOK, ONLY ONE
OF THEM IS GOING
TO WIN THE SUPER
BOWL. THE EXECUTION
IS THE KEY. "
Rowdy Brixey, Brixey Engineering Inc.
A strict adherence
to preventative
maintenance keeps
lines running and
avoids downtime
and wasted product
and time.
©DedMityay-stock.adobe.com
tion and recommendations for using that equipment, "
Mr. Ray explained.
At the end of the day, it's also important to hold managers
and associates accountable to get the job done correctly.
It's what Mr. Brixey calls the fair, firm and friendly
approach, but also one that has rigid expectations of the
job that needs to get done right.
" You cannot just continue to carry that burden of an
underperforming associate, whether it be the management
person for not being an effective coach or associates
for not being effective at the position they were
hired for, " he said. " Either way, you're paying full price,
right? Every payroll you paid 100% of your commitment
to the associate to do the job. But if I'm not getting a
level four or five out of that zero-to-five rating, then I'm
basically giving away money every payroll where someone
has to go do rework to get it right, or we have waste
and downtime as a result. "
Give the attention needed
Keeping equipment in bakeries running in top condition
means a forward-approach to maintenance by keeping
up with PMs and giving any problematic machinery
the attention it needs.
" Targeting key equipment is pretty important, especially
with that limited downtime, " Mr. Ray said.
" Typically, we'll have major PMs we know need to be
completed but also equipment issues we need to address.
We fix it as quickly as we can to maintain it, keep it running
until you get that larger downtime window. "
Klosterman uses data analysis to add reliability back
into equipment by figuring out the root causes of problems
to determine which equipment needs to be updat96
Baking & Snack February 2024 / www.bakingbusiness.com
ed. He said it's important to revise PMs as needed.
" If you find one aspect of the equipment that's been
overlooked multiple times and possibly caused downtime
issues, update that PM as well as the frequency to
make sure it's included and make it very clear they need
to look at it, " Mr. Ray said.
He also stressed that Klosterman is careful about how
it approaches maintenance for aging equipment.
" The history of our company is central to who we are
at Klosterman, and we're proud to have one of the original
bakeries which has been a bakery for over a century, "
Mr. Ray said. " So when it comes to maintenance, we are
taking the approach of caring for the equipment like it's
a vintage car instead of running it like a Ferrari. We've
been more intentional about respecting the equipment
and appreciating facilities because we are aware that
if we have a downtime event, it's contributing to other
things like waste and inefficiencies. "
More efficient equipment produces a better product
and cuts down on waste, Mr. Clinkscales said.
" It's been a really big win for us to make investments
there, " he said. " It's not as eye-popping as having a
brand-new shiny piece of equipment on the floor, but it's
just as important if not more important. "
Bakeries need to have trained professionals who have
a deep understanding of the equipment they're working
on and who also have the time to perform the tasks
needed, which isn't always easy. But those who make this
a priority will avoid the dreaded unplanned downtime.
" If it's well cared for, it rewards you, " Mr. Brixey said.
" If a component has been allowed to run until it fails,
you're broke down. It doesn't matter how you got there.
You get what you allow. "
*
http://www.bakingbusiness.com
Baking & Snack - February 2024

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