Baking & Snack - February 2025 - 93

MAINTENANCE OPERATIONS
keeping it in
TIP-TOP shape
Proper regular maintenance will keep vintage equipment running
as good as new, but doing so isn't easy in today's environment
by Dan Malovany
George Kordas stared in the face of a crossroad two
years ago. With the business briskly growing at Metropolitan
Baking, the president of the Hamtramck,
Mich.-based company needed to get more out of
his equipment, especially the aging bun line. Adding
more shifts wouldn't work because the bakery was
already running 20 hours a day, six days a week, with
maintenance and sanitation afterward.
Then there came those challenges with running
an old workhorse on its last legs.
" Occasionally, we were getting breakdowns, " he
recalled. " It would cause us some serious downtime. "
This year, the family-owned and -operated
company is firing up its new bun line featuring a
conveyorized proofer and oven and new packaging
equipment. Kordas projects the multi-million-dollar
expansion will boost capacity by 35% to 40% at the
now 140,000-square-foot facility, which includes
much-needed additional warehouse space. He added
the new line will also enhance quality and reduce
perennial breakdowns of equipment, especially those
annoying 10-second stoppages caused by pan jams
and other issues several times a day. The move also
enables Metropolitan Baking to better employ its
labor force by shifting job duties to make it a more
comfortable and productive place to work.
" We were getting to the point of no return, "
Kordas said. " We were basically going to run these
[machines] until the wheels fell off, and we didn't
want it to be a catastrophic event. "
Maintaining a proper attitude
For many bakeries, thorough maintenance on a
regular basis can keep aging equipment in vintage
condition. It's much like keeping a 20-year-old truck
that's still on the road with plenty of miles left to go.
Jeff Dearduff, owner of JED Manufacturing
bakingbusiness.com | february 2025 | Baking & Snack
93
Services, pointed out that good maintenance comes
down to having a skilled staff with the right mindset
to identify wear and tear and strive to keep bakery
mixers, ovens and more operating at peak performance.
Wishing aging equipment was new doesn't
solve any problems.
" If you don't care about it, you don't care for it, " he
observed. " That's what it comes down to in the end. "
For bakeries with machinery that's 40, 50 or more
years old, the additional conundrum is finding parts,
many of which are no longer available for repairs.
" That doesn't mean you can't hire somebody to
Even newer
equipment can be
subject to eventual
breakdowns if
bakeries run it
nonstop with little
or no adequate
maintenance.
Photos by Sosland Publishing

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
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
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Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
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