Baking & Snack - March 2023 - 74

CONVEYORS
A properly designed conveyor negotiates turns with ease and
allows bakeries to enhance the throughput in their operations.
CBF Bakery Systems
higher waste and lower efficiency because the solution to
one problem actually created another.
" Buying high-throughput equipment isn't very effective
unless you are clear on your packaging line layout, "
said Jeremy Shall, bakery/snack North America team
leader, Intralox. " Sometimes a slight change in your layout
can surprise you. We always recommend our customers
reach out to us first when they need a full automation
packaging line. We can run simulations and tests
to determine the best solution. "
Moreover, pushing the speed limit on conveyors can
create bottlenecks, suggested Bernardo Zermeno, customer
development director, Rexfab.
" Make sure you can really operate on the rates you designed
for the line, " he said.
Mr. Zermeno recommended that bakers explore the
numerous possibilities to streamline production, such as
relying on automated tray and box feeds into packaging
equipment or magnets that orient pans properly.
" A well-integrated conveyor system ensures that
equipment is used at maximum capacity without waste, "
he said. " Conveyors are the veins of the body. Pieces of
equipment are the organs. "
Take production to new heights
Many older facilities are horizontally challenged when it
comes to finding new ways to boost capacity. Sometimes
relocating to another building does the trick, and it can
be less expensive than most people think in the long run.
" If you are planning to move, buy a building with high
ceilings because using vertical space is virtually free, " advised
Peter White, president, I.J. White Systems. " While
the rise of interest rates has everyone thinking hard
about investments, many companies are pushing ahead
as fast as they can to automate to increase capacity and
resolve labor shortage issues. The demand for bakery
products remains strong, which is good, but we're dealing
with a new set of challenges from the past. "
Bakers can make up for a building's restrictive floor
space by placing proofers or coolers atop ovens and
packaging machines on upper levels, but keep in mind
Bakeries can
employ horizontal
switch conveyors to
increase operational
efficiencies and
maximize capacity
on high-speed lines.
Capway Automation
more expensive to modify an existing conveyor than it
would be to purchase a new one. "
He added that transfers from one conveyor to the next
are determined by the pitch of the belt. The smaller the
pitch, the smaller the transfer diameter. However, the
smaller pitch will result in a lighter product load capacity.
When investing, bakeries need careful planning to
avoid creating traffic jams that unintentionally lead to
74 Baking & Snack March 2023 / www.bakingbusiness.com
what Isaac Newton learned several centuries ago.
" It's one of those things that they don't teach you when
you go to engineering school, but you can't turn off gravity, "
said Jonathan Lasecki, director of engineering, Ashworth
Bros. Inc. " You always want to be cognizant of it. "
Bakers need to know the frictional properties of pans,
peelboards or products moving on the belt. A good rule
of thumb, Mr. Lasecki said, is to limit the incline or decline
of the conveyor to 10 to 15 degrees.
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Baking & Snack - March 2023

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