Baking & Snack - May 2021 - 88

BAGGING & CLOSING

THE CORONAVIRUS
(COVID-19) HAS
FORCED BAKERIES
AND EQUIPMENT
MANUFACTURERS TO
GET CREATIVE WHEN IT
COMES TO SERVICING
MACHINERY.

Each piece of
equipment has
recommended
maintenance, but
bakeries should adjust
schedules depending
on how they use the
machinery.
Formost Fuji

As bakeries get busy and machines are still in use past
their prime, old reliable becomes not-so-reliable.
" It's just crazy how many machines we go in and see that
are running on baling wire and duct tape, " Mr. Gunnell said.
Going hand-in-hand with the maintenance is the
need to train employees adequately. Workers who know
how the machines run and what trouble spots to watch
for are invaluable.
" Training with new associates and refresher training
with long-term associates can be very beneficial in ensuring they understand how the various pieces of equipment that comprise the packaging area interact with one
another, " Mr. Hughes said. " This understanding allows
these associates to recognize what adjustments may
need to be made over the course of a run, how these adjustments may impact other equipment in the process,
and how to properly make adjustments so that the packaging equipment works uniformly and cohesively. "
Bakeries running different products throughout the
day need to know how to adjust the equipment to accommodate each product. This keeps the bagging and
closing operations running efficiently and ensures the
product maintains its high quality.

88 Baking & Snack May 2021 / www.bakingbusiness.com

Proper equipment setup reduces jam-ups in packaging.
Bettendorf Stanford

" A lot of bakeries run different-sized loaves of bread, "
Mr. Atkins said. " If your loaves are relatively the same
size you might be able to run the same setup for each
one of those loaves. However, if your loaf varies too
much, you may have to change out the scoops on a
scoop bagger or you may need to change out the pushers
on a paddle bagger or you may need to even change out
the tuckers on a paddle bagger. "

The right bags and more
Properly bagging bread means using a bag that fits the
loaf. It sounds obvious, but some bakeries try to make
do with the same bag for all their products.
" Sizing your bag properly to your product is key, " Mr.
Atkins said. " When you're going to a high-speed automated line, you've got to have the right-sized bag for the
right-sized product. That's all part of the proper setup.
Making sure you're using the right bags, making sure
you're using the right scoops, making sure you've got the
bagger and slicer timed properly. "
The proper setup also will help keep the bags intact, which preserves the product and helps the bagger
run efficiently.
" Other factors include machine automation, such as
recipes for setups of machine parameters, along with automatic guide settings and cameras for system monitoring and troubleshooting, " said Richard Kirkland, president, LeMatic Inc.
The same goes for equipment putting the twist tie or
plastic clip on the bags.
" We would encourage our bakery partners to operate closure equipment at the correct speed for the application and that equipment is properly interlocked, "
Mr. Hughes said. " Doing so will greatly reduce product waste and undue wear and tear on the equipment.
Obviously, this will equate to a monetary savings in the
form of waste reduction and parts replacement. "


http://www.bakingbusiness.com

Baking & Snack - May 2021

Table of Contents for the Digital Edition of Baking & Snack - May 2021

Baking & Snack - May 2021 - Intro
Baking & Snack - May 2021 - 1
Baking & Snack - May 2021 - 2
Baking & Snack - May 2021 - 3
Baking & Snack - May 2021 - 4
Baking & Snack - May 2021 - 5
Baking & Snack - May 2021 - 6
Baking & Snack - May 2021 - 7
Baking & Snack - May 2021 - 8
Baking & Snack - May 2021 - 9
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Baking & Snack - May 2021 - 11
Baking & Snack - May 2021 - 12
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Baking & Snack - May 2021 - 18
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Baking & Snack - May 2021 - 20
Baking & Snack - May 2021 - 21
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Baking & Snack - May 2021 - 27
Baking & Snack - May 2021 - 28
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Baking & Snack - May 2021 - 36
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