Baking & Snack - November 2024 - 77

EQUIPMENT
Cooling & Freezing
Optimizing throughput and product quality allows
bakers' coolers and freezers to meet demand.
by Lucas Cuni-Mertz
B
Baking and snack manufacturers are looking to finetune
their operation at every turn, whether it's boosting
throughput, enhancing product consistency or reducing
the need for skilled labor.
This is no different at the cooler or freezer, especially
as many producers expand their operations to meet the
growing demand from consumers and customers alike
for convenient, retail-ready products.
Unfortunately, there are plenty of opportunities for
these machines to lose their cool out on the floor. Poor
air filtration, for instance, can cause warm air to infiltrate
temperature-controlled coolers and freezers and
worsen their performance. And the harsh freezer environment
can wreak havoc on baked goods or machine
components if managed improperly.
To avoid these problems, factors such as line speed,
temperature and belting must all be homed in for bakers'
lines and the products they are running. Preventative
maintenance and training are critical as well.
" Plan regular maintenance inspections to confirm
that every part of the freezers or coolers is operating
properly, " said Nicola Menardo, president of TP Food
Group North America. " Train staff on the best practices
for using freezers and coolers, including how to properly
load, organize and maintain the equipment. "
By boosting throughput and product quality at the
cooler and freezer while staying atop maintenance and
training, bakers can ensure these machines stay cool and
keep up with demand for quality baked goods and snacks.
Fast and efficient
Many producers want to maximize their throughput,
and there are numerous ways to accomplish this at the
cooler or freezer. Two obvious methods are to run these
machines colder and faster. However, this may not be
practical for some operations, noted Jordan Smith, senior
applications engineer, JBT. Running colder, for example,
comes with higher energy costs that producers
may not be able to afford. And freezing too quickly can
crack products like cakes, pies and some types of bread,
said John Bauer, freezer product line manager, JBT.
However, smaller changes to a cooling or freezing operation
can still make a big difference.
" The throughput of an existing freezer or cooler can
be increased by dramatically reducing the amount of
warm, moist air infiltration at the conveyor openings,
reducing the number of times the doors into the process
area are opened and closed, and improving the cleaning
of the tubes and fins of their refrigeration coils, " said
Peter White, president of IJ White Systems.
www.bakingbusiness.com / November 2024 Baking & Snack 77
Freezer and cooler
belts should be
optimized for the
characteristics of
the baked goods
being run on the line.
TP Food Group North America
http://www.bakingbusiness.com
Baking & Snack - November 2024

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