Baking & Snack - May 2021 - 90

BAGGING & CLOSING

Another key to avoiding problems and keeping highPreventative
maintenance is vital speed lines running smoothly involves having a backto keeping bagging up system.
equipment running
" Typically, we have an additional bagger on the
efficiently. line that serves as a backup, " said Bert Vanmiddelem,
Kwik Lok
Northeast and Canada sales manager, Pattyn North
America. " As soon as a problem is detected on a bagger,
production instantly switches to the backup bagger. "
Mr. Atkins suggested using a double-loaf eliminator with high-speed setups, which can also help
avoid problems.
" If you've got two [loaves] in the flight, you can jam up
the system, " he said. " And in a high-speed line when you
jam up the system, you've got 50 to 60 loaves of bread
coming at you every single minute. There's nowhere for
it to go if that system stops. "
Alain Lemieux, product group leader, wrap room,
AMF Bakery Systems, stressed the importance of running equipment at the appropriate speed for the loaves
bakeries are producing.
The product sizes on specialty breads can vary, which
might require a lower speed. And bread should be
bagged at the right temperature.
" Avoid bagging product that is not properly cooled
down to optimal temperature and minimal humidity
content, " Mr. Lemieux said.

The pandemic's impact
The coronavirus (COVID-19) has forced bakeries and
equipment manufacturers to get creative when it comes to
servicing machinery. Having someone hop on a plane to
then spend time inside a bakery is problematic at both ends.
" We are doing more and more virtual sessions for
new machine installations or service needs, " said Ron

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

GOING HAND-INHAND 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.
Cardey, senior vice president, customer engagement,
Kwik Lok. " Although we always like to meet our customers at their locations to understand their specific facility
needs, working virtually has been very successful. "
Remote evaluations and maintenance were rare before
the pandemic, Mr. Gunnell said, but bakeries have gotten
more flexible in accommodating a virtual assessment.
" Now people are more open to something as simple
as bringing their iPhone or Android phone down to the
machine and FaceTiming to say, 'Look at this,' " he added.
This allows equipment experts to see the machine in
action and identify problems or parts that may need to be
fixed or replaced, which saves time and money.
Before the pandemic, manufacturers sent their technicians to assess the situation. Then they either had to wait
for the parts to arrive to fix the problem or come back
to install them later. Virtual troubleshooting has cut that
time significantly.
" Now we offer assistance through video-sharing
apps and have moved to offering remote support via
HoloLens, which works across multiple platforms and
offers a much more immersive experience for both our
tech support and the customer, " Mr. Hughes said.
Food safety has been a concern throughout the pandemic, including some bakeries going to individually
wrapped products and solutions that allowed bakeries to
reduce or eliminate human handling.
" Some bakers are looking for tamper-proof packaging, " Mr. Lemieux said. " This can take multiple shapes
from special ties to bag sealing systems. "
Bakeries operating high-speed lines must have machinery they can count on to keep downtime to a minimum. With maintenance, bagging and closing equipment can keep running in peak condition. 	

*


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
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