Baking & Snack - November 2023 - 92

MAINTENANCE
put back together a machine, or less time, and can we give the
balance back to production or sanitation? We're freeing up
some of that 'trap time' and that's the positive impact of this
labor crisis because people have the tools to do their work
more quickly. "
To assist with troubleshooting, Mr. Tilghman highly rec™
sets the
standard for food safety
with little to no downtime.
Proprietary tools
and food-grade equipment
Strict adherence to all GMP processes
OSHA-certified confined space entry
Dry ice and sodium bicarbonate
abrasive blasting
ommended wearable technology, which has become much
more affordable in recent years. Newer smart glasses or
headsets allow an operator to collaborate with a maintenance
technician who may be offsite at the time of a breakdown
or an equipment vendor who can walk with the operator,
step-by-step, to resolve an issue. The key, he stressed,
is to challenge vendors to also adapt to such technology.
" REDESIGNED BREAD AND BUN
BAKERIES MAY HAVE TO THINK
MORE LIKE A CAKE PLANT OR A
PLANT WHERE EVERYTHING IS
SOMEWHAT PORTABLE. "
Rowdy Brixey, Brixey Engineering
" There's a lot to be learned here, and the cost of the technology
has come down where it's feasible, " he said.
A growing number of bakeries, however, are in critical
condition when it comes to staffing up their maintenance
crews. As a result, they have no choice but to work
with third parties for contract maintenance, which can
get expensive.
With that in mind, bakeries should be strategic in how to
use this extra assistance.
" Bakeries should study how they can apply outside contractors
to scheduled down days to get the work done, "
Mr. Dearduff suggested. " The on-staff mechanics can take
care of the daily items, and the contractors can handle the
big situations. "
He added that creative production scheduling that creates
better work hours will more effectively attract the " dirtunder-the-fingernails
crowd. "
Having a fully staffed maintenance crew will then improve
a plant's uptime and, consequently, its overall
throughput in the long run.
" Bakeries want and need to run every hour that they can
as volume tries to make up for the tight margins found in
this industry, " he explained. " On top of that, poor running
lines cause the need for more running hours. It's a vicious
circle. Many times, a bakery's scheduling favors the production
workers, giving them the weekend days and holidays
off, leaving those non-production days on the part of the
calendar when nobody wants to work. "
The most efficient solution is to break down the barriers
07/22 02350
92 Baking & Snack November 2023 / www.bakingbusiness.com

http://www.molemaster.com

Baking & Snack - November 2023

Table of Contents for the Digital Edition of Baking & Snack - November 2023

Baking & Snack - November 2023 - Intro
Baking & Snack - November 2023 - 1
Baking & Snack - November 2023 - 2
Baking & Snack - November 2023 - 3
Baking & Snack - November 2023 - 4
Baking & Snack - November 2023 - 5
Baking & Snack - November 2023 - 6
Baking & Snack - November 2023 - 7
Baking & Snack - November 2023 - 8
Baking & Snack - November 2023 - 9
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Baking & Snack - November 2023 - 11
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Baking & Snack - November 2023 - 18
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Baking & Snack - November 2023 - 20
Baking & Snack - November 2023 - 21
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Baking & Snack - November 2023 - 27
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Baking & Snack - November 2023 - 30
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Baking & Snack - November 2023 - 33
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