Baking & Snack - February 2025 - 102
technical expert Q&A
RICH ARNOLD REXFAB
Rich Arnold has worked in manufacturing
and automation for more than
30 years, delivering impressive sales
growth wherever he goes. As branch
manager at SMC, a manufacturer
of pneumatic
equipment for industrial
automation,
Arnold's strong
sales earned him
the company's top
salesman award
for the Southeast
Region. Arnold then
served as regional sales
manager for Livingston and
Haven, winning multiple top performing
manager awards, and as national sales
manager for Murrelektronik he drove a
32% year-over-year increase in sales in
the United States and Mexico.
Arnold then joined Kliklok-Woodman
(now Syntegon), where he said he developed
a love for the baking industry.
" I found the equipment fascinating
and the people I met within the bakery
industry to be exceptional, " he said.
Arnold next served as vice president
of sales and marketing for Benchmark
Automation before joining Rexfab in
September of last year as vice president
of sales. He holds a bachelor's
degree in English from the University of
Georgia, as well as an MBA from Georgia
State University.
While Arnold has earned many individual
awards over his career, he says
he's proudest of the teams he's been a
part of and had the opportunity to lead.
" I've been blessed to work with
some amazing people, and I believe that
working in a team environment to get
the most out of various gifts is one of
my greatest strengths, " he said. " I love
solving problems, building lifelong relationships
and mentoring team members
to reach their potential. "
Arnold said that while implementing
larger integrated solutions for customers
can be challenging, it's a lot of fun
as well.
" It's exciting to walk the line with
a sense of accomplishment that we've
helped our customers take their business
to the next level, " he said.
In this Tech Expert Q&A, Arnold
discusses the benefits an automated
pan handling system can bring to a
bakery operation, including production
efficiency, labor savings and pan life.
What challenges do bakers often encounter
in their pan handling operation?
Common challenges include pan damage such as bending or
warping due to rough handling, space constraints and plant
layout issues, and nonstick coating issues such as scratching
or degradation of the glazing, which over time reduces the effectiveness
of the coating. Other challenges include the cost
of reglazing the pans - which can be even higher with some
automated solutions - operator safety concerns such as
noise and ergonomic issues, lost production due to equipment
downtime, and flexibility needs to handle a variety of pan
sizes and shapes.
How can these issues be addressed through automation?
Pan damage can be reduced by using technology that offers
gentle handling. Pneumatic equipment has limited control over
acceleration and deceleration and tends to slam pans. It also
changes over time with wear to further increase the problem.
Servo controls with linear actuators offer consistent optimized
control to significantly reduce pan damage.
Traditional magnets are effective at picking up pans but
rely on mechanical stops to break the connection, which can
damage the pans. Electromagnets offer a gentle solution to
this problem by simply de-energizing the magnets to break
the connection.
Space constraints and plant layout issues can be addressed
in a couple of ways. If a customer has an older ma102
Baking
& Snack | february 2025 | bakingbusiness.com
chine that relies on pneumatics, a drop-in replacement from
a size perspective makes the upgrade process much easier.
The ability to automatically stack pans on carts provides an
ergonomic method to utilize vertical space in the plant and
easily move pans to the desired location.
Bakeries spend tens of thousands of dollars to have pans
reglazed with a nonstick coating every year. Automated solutions
that handle pans without damaging the nonstick coating provide
additional cost savings by reducing the frequency of reglazing.
Using the optimal amount of force to move pans and having tight
control over positional accuracy can provide this benefit.
With automatic pan stacking and unstacking equipment,
ergonomic concerns are minimized. Additionally, servocontrolled
systems provide this benefit without creating high
decibel levels like pneumatic systems.
When the right automated solution is installed with a
solid maintenance plan, it " shows up " ready to work every day.
Many US bakeries are struggling to keep lines staffed, especially
roles that are difficult from an ergonomic standpoint.
Automated pan stacking and unstacking solutions can enable
plant managers to rest easy that this process will be handled
in a reliable manner.
Servo-controlled systems offer another benefit to bakeries.
Recipe control through the HMI allows operators to change
from one pan size to another with the simple press of a button.
This provides the capability to handle multiple SKUs with
minimal changeover time.
Rexfab
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
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