Baking & Snack - November 2021 - 66

Mr. Wright also pointed out that a used blade will reveal
more potential insights into the operating system.
" Flattened or worn points on the blade can indicate
mechanical interference between the blade and lattice or
blade guides, " he said. " Dark streaks in the blade indicate
heat, and the blade could be over- or under-tensioned. "
When troubleshooting a slicer, Sandra Ryan, vice
president of operations, Ryan Technology, focuses on
three main points, starting with blade rotation.
" If the blades are turning backward against the prodReciprocating
slicers
tend to work best with gluten-free,
Bettendorf Stanford
keto-friendly and other better-for-you baked goods.
operation to ensure repetition throughout the process.
" In the bakery industry especially, there is variance
from one individual product to the next, " Mr. Fauteux
said. " We designed our system to be adaptable and
to analyze each incoming piece even at high production
rates. "
Cutting to the chase
If a problem does occur, often a surgical approach to
troubleshooting will identify the root cause of the issue.
In general, Mr. Wright said, the final product will tell
bakery engineers a great deal about the slicing system.
" Rough or torn bread or an excessive crumb can indicate
the wrong blade choice for the product, " Mr. Wright
explained. " Improper slice thickness can indicate an issue
with a lattice and the spacing of the lattice. "
CUTTING THE COSTS WITH A
LABOR-SAVING INVESTMENT
Lightening the load when it comes
to slicing doesn't require major
capital spending. In fact, the return
on investment (ROI) can be quick,
especially for those medium-sized
bakeries with multiple hand-fed reciprocating
slicers that run 10 loaves
a minute or less.
" They could save on total labor
costs by upgrading to an industrial
grade slicer/bagger where a single
machine could do 40 to 55 loaves
per minute, " said Harold Schmidt,
equipment applications engineer,
Bettendorf Stanford. " This could
mean going to one of our band
uct flow, you will not get a good slice, " she said. " This
most often happens when setting the machine up for the
first time, or after it has been moved. "
Another involves safety sensor alignment. Ryan
Technology uses magnetic interlock switches on the
blade covers. If they are out of alignment, the machine
will not work. Moreover, belt-tracking can become an
issue if the rollers and sprockets aren't regularly maintained.
Buildup of debris, Ms. Ryan stressed, can stretch
belts, causing tracking issues and may result in belt tears.
" Clean, clean and clean. Clean the blades. Dirty and
dull blades don't cut well. Have spares on hand to switch
out. Dull blades can be sent in for sharpening, " she said.
" Prevention is the best cure for breakdowns. "
Chris Carter, service technician at Bettendorf
Stanford, offered some often-overlooked tips, such as
regular lubrication of roller chains.
" Blow them off to be free of crumbs and then spray
with a food-grade, dry-silicone lube, " he said. " Chains
will last a lot longer if this is done weekly, and it only
takes a few minutes. Check and keep your drive chains
tensioned properly. You don't want them banjo tight,
slicers like the Model 40 or BSI 75
or BSI-75B, or if they have a hardto-slice
product, then they could use
our industrial grade reciprocating
slicer, the RSC. Switching the type of
equipment could take a six- or eightperson
operation down to a threeperson
operation that could get the
job done in less time than before. "
Matt Wermund, general manager,
FoodTools, noted that one operator
can run several standalone semiautomatic
machines concurrently
or supervise a fully automatic inline
system that portions a continuous
feed of product. The key, he added,
is to choose an automated machine
that not only handles a bakery's
current output but has room to
66 Baking & Snack November 2021 / www.bakingbusiness.com
grow as the business expands.
" We are integrating more conveyor
systems in our inline machines to
automate onload and offload and efficiently
convey the portioned product
to downstream processing like packaging
machines, " he said.
Sandra Ryan, vice president of operations,
Ryan Technology, pointed
out a chute-style, tabletop slicer can
slice about eight buns per minute
while a rotary table slicer cuts 120
buns per minute.
" That means you don't need as
many people slicing, and they can
be used to do something else, " she
said. " Or it doesn't take as long to
do a run, and you can increase your
volume. "
http://www.bakingbusiness.com

Baking & Snack - November 2021

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

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
Baking & Snack - November 2021 - 70
Baking & Snack - November 2021 - 71
Baking & Snack - November 2021 - 72
Baking & Snack - November 2021 - 73
Baking & Snack - November 2021 - 74
Baking & Snack - November 2021 - 75
Baking & Snack - November 2021 - 76
Baking & Snack - November 2021 - 77
Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
Baking & Snack - November 2021 - 80
Baking & Snack - November 2021 - 81
Baking & Snack - November 2021 - 82
Baking & Snack - November 2021 - 83
Baking & Snack - November 2021 - 84
Baking & Snack - November 2021 - 85
Baking & Snack - November 2021 - 86
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Baking & Snack - November 2021 - 97
Baking & Snack - November 2021 - 98
Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
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