Baking & Snack - November 2023 - 90

MAINTENANCE
mobile toppers, interchangeable conveyors and other
systems that they can pull off the line, clean and perform
maintainance when not being used.
" Redesigned bread and bun bakeries may need to
think more like a cake plant or a plant where everything
is somewhat portable, " Mr. Brixey said. " Imagine if you
could roll the conveyor to your shop for maintenance
and then roll it over to the washing area for sanitation
before rolling it out to the line so it's ready to go for the
next product. That's better than, 'I can't clean it or maintain
it because the line is running,' even though that topper
or seeder is not in use. "
If necessary, it may make sense to invest in redundant
systems that can keep production running while other
equipment pieces are cleaned and maintained.
Moreover, Mr. Brixey said, don't underestimate
the value of toolless components from a maintenance
perspective.
" Time is your enemy, no matter how you look at it, " he
pointed out. " It takes either more time to disassemble and
Many croissant lines now rely on toolless technology that makes
it easier for maintenance crews to do their jobs more quickly.
Sosland Publishing Co.
Pay now or later with
maintaining new equipment
Investing in fast-moving robotics
or computer-controlled systems
can save labor, boost capacity and
improve product consistency, at
least on paper. However, bakeries
that purchase such equipment
but don't upgrade their maintenance
departments face potential
challenges in keeping their lines
running over the long run.
This situation often results in
additional training, hiring more
highly skilled technicians or both.
Failure to do so will result in a
rough startup or future repair bills
from equipment vendors or third
parties, as well as lower throughput
due to unexpected or extended
downtime caused by poor
planning from the start.
" Newer technologies, especially
robotics of any kind, pose
a challenge that goes back to the
labor question, " said Jeff Dearduff,
veteran bakery engineer and
president of JED Manufacturing
Services. " While you want to
invest in high-tech automation,
you must remember that you have
to staff up on the technical control
side in order to maintain programming
and troubleshoot problems. "
Those new technicians, if available,
also might not be a good fit
in existing bakeries with both old
and new equipment.
" Those trained in this highly
technical skill want to only exercise
their highly technical skill, "
Mr. Dearduff explained. " They do
not want to work on mechanical
apparatuses, nor do they want to
work weekends. "
When installing new equipment,
one good rule of thumb is to make
sure to standardize wherever
possible, using the same type
of servo motors, PLCs and HMIs
that are used on existing equipment,
suggested Rowdy Brixey,
president, Brixey Engineering.
90 Baking & Snack November 2023 / www.bakingbusiness.com
Otherwise, invest in training when
the equipment is being installed
and 90 days afterward to ensure
the maintenance crew is comfortable
with the new technology.
" If you don't have any prior experience
with technology or equipment,
you have got to get out in
front of that with your training and
make sure that your team is a part
of the installation, " he said. " The
best time to learn about it is while
those representatives are there
from the manufacturer, when they
are setting it up. "
Unfortunately, bakeries find
themselves unable to provide such
training because they're focused
on maintaining existing production
lines while installing the new
one.
Mr. Brixey recommended bundling
maintenance training into
capital expenditures involving
new technology, and even budget
for ongoing refresher courses, if
necessary.
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Baking & Snack - November 2023

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