Baking&Snack - March 2014 - 102

BELTING AND CONVEYORS

Today's sanitary designed plastic belting can
be removed and reinstalled on a conveyor in
seconds to simplify cleaning and maintenance.
Habasit America

Clean and simple
Don't forget allergens, as well. Cross-contamination - or
"carryover" for those who want to be politically correct
- can result in recalls from a mislabeled product. That's
why many bakers and snack operators are now installing
clean-in-place (CIP) or continuous washing systems on
their spirals or conveyors.
"They're being used by contract manufacturers who
have a bunch of short runs, and they need to clean their
conveyors between each run to avoid carrying over material from one product to the next, observed Peter White,
"
president and CEO, IJ White, Farmingdale, NY. "They're
used in cake, cookie, muffin or bar applications where you
have high sugar or sticky products that may leave residue
on the belts.
"
IJ White offers a number of systems that clean the
frames, tracks and cages with a three-stage approach
that involves washing with detergent and rinsing before
sanitizing.
G&F Systems and Alit USA also provide conveyor
washing systems, including CIP for automated cleaning
of spiral conveyors. "Each of our systems is designed
to pulverize any food build-up on the equipment and/or
belt, keeping the system sanitized, said Anthony Salsone,
"
senior associate, G&F Systems.
In recent years, new conveyor designs allow spirals to
wash conveyors from the inside out. That wasn't always
the case. "Before, you cleaned them when the system was
shut down, and you had a guy on a ladder hosing down
the spirals, Mr. White noted. "Today, it's all automated.
"
You turn it on, and you can even control the cleaning process through a PLC.
"
The typical time today to automatically clean a spiral
system ranges from 60 to 90 minutes. "In the past, cleaning conveyors was a mess with water getting all over the
place, Mr. White said. "It could take up to a half or even a
"
full day to clean them.
"

102 Baking & Snack March 2014 / www.bakingandsnack.com

GA. "On confectionary or sticky bars, we may ask more
about release issues and waste. In cookie, cracker and
other products that may be using palm oil, we may ask if
they have problems with delaminating of the belts."
Most suppliers to the industry consult with bakers
to tailor conveyors to the process. "In a simple interview, we need to know what kind of products have to
be processed, such as pieces per hour or kilograms per
hour, as well as processing time for proofing, cooling or
freezing," said Paolo Gonella, area manager, Alit USA,
Luverne, MN.
As companies grow, manufacturers also should evaluate whether their systems have become overloaded over
time. "Is your current conveyor system at production
capacity, hence, causing a bottleneck and limiting your
growth?" wondered Anthony Salsone, senior associate,
G&F Systems, Roosevelt, NY.
Often a change in a bakery's product portfolio might
prompt the need for a change, or advances in technology
might provide an opportunity to make an operation run
better. "Is there new product development in the spiral
world that will help my efficiencies versus dealing with
inherent limitations to my existing technology?" Mr.
Daylor urged companies to ask.
Many times, Mr. Miles added, the questions turn out
to be more application-oriented or industry-specific.
"We try to focus past the obvious and instead focus on
difficult applications or issues where the customer may
not be aware there is a solution," he said.
When selecting a conveyor, perhaps the $64,000 - or
$640,000 - question (the cost may even get higher depending on the bakery) involves predicting the future.
"The biggest challenge is not only designing a conveyor
for what you are producing today, but designing it in a
way so that it can handle a variety of new products in the
future," Mr. Spiak explained.
Sometimes that new product might be as simple as
producing donut holes on an existing donut line. The
wrong belt, design or pitch of a conveyor can have those
little round sweet treats rolling all over the place.
Choosing the right belt for a conveyor or spiral system requires analyzing a host of criteria. "When selectTo ensure consistent quality, bakers need to ensure belts maintain their optimal surface qualities such as the dark mil finish
and flatness and are free of burnt product debris.
Berndorf Belt Technology USA


http://www.bakingandsnack.com

Baking&Snack - March 2014

Table of Contents for the Digital Edition of Baking&Snack - March 2014

Baking&Snack - March 2014
Table of Contents
Table of Contents
Editorial - Extraordinary times for this industry
Newsfront - Bimbo to expand its global presence
No ‘Kind’ words for Clif Bar’s Mojo
A Big Lots of a deal for Hostess
Flowers outlines new market strategy
Mondelez begins major capital investment
In Brief/In Memoriam
Special Report - E-Source 2.0
Special Report - Interpack 2014
Interpack 2014 - Tech Showcase
Italian Home Bakery - No Place Like Home
Frozen: The new fresh
Hit the refresh button
Trends - Lifestyle Brands
Bouncing to the next aisle
Formulation - Variety Flours
A tale of two listings
Formulation - Ingredient Biotech
For the formulator: organic truth
Formulation - Ingredient App
R&D Perspective - Stay True to 'Time & Temp'
Equipment - Ingredient Handling
Helping hands with maintenance
Equipment - Belting and Conveyors
Clean and simple
Operations - Fleet Management
Logistics and the law
Special Report - Meeting Preview: TIA
Meeting Preview - AACCI
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2014 - Baking&Snack - March 2014
Baking&Snack - March 2014 - 2
Baking&Snack - March 2014 - 3
Baking&Snack - March 2014 - 4
Baking&Snack - March 2014 - 5
Baking&Snack - March 2014 - 6
Baking&Snack - March 2014 - 7
Baking&Snack - March 2014 - 8
Baking&Snack - March 2014 - Table of Contents
Baking&Snack - March 2014 - 10
Baking&Snack - March 2014 - Table of Contents
Baking&Snack - March 2014 - Editorial - Extraordinary times for this industry
Baking&Snack - March 2014 - 13
Baking&Snack - March 2014 - Newsfront - Bimbo to expand its global presence
Baking&Snack - March 2014 - 15
Baking&Snack - March 2014 - Flowers outlines new market strategy
Baking&Snack - March 2014 - 17
Baking&Snack - March 2014 - In Brief/In Memoriam
Baking&Snack - March 2014 - 19
Baking&Snack - March 2014 - 20
Baking&Snack - March 2014 - Special Report - E-Source 2.0
Baking&Snack - March 2014 - 22
Baking&Snack - March 2014 - Special Report - Interpack 2014
Baking&Snack - March 2014 - 24
Baking&Snack - March 2014 - 25
Baking&Snack - March 2014 - 26
Baking&Snack - March 2014 - 27
Baking&Snack - March 2014 - 28
Baking&Snack - March 2014 - 29
Baking&Snack - March 2014 - Interpack 2014 - Tech Showcase
Baking&Snack - March 2014 - 31
Baking&Snack - March 2014 - Italian Home Bakery - No Place Like Home
Baking&Snack - March 2014 - 33
Baking&Snack - March 2014 - 34
Baking&Snack - March 2014 - 35
Baking&Snack - March 2014 - 36
Baking&Snack - March 2014 - 37
Baking&Snack - March 2014 - Frozen: The new fresh
Baking&Snack - March 2014 - 39
Baking&Snack - March 2014 - 40
Baking&Snack - March 2014 - 41
Baking&Snack - March 2014 - Hit the refresh button
Baking&Snack - March 2014 - 43
Baking&Snack - March 2014 - 44
Baking&Snack - March 2014 - Trends - Lifestyle Brands
Baking&Snack - March 2014 - 46
Baking&Snack - March 2014 - 47
Baking&Snack - March 2014 - 48
Baking&Snack - March 2014 - 49
Baking&Snack - March 2014 - Bouncing to the next aisle
Baking&Snack - March 2014 - 51
Baking&Snack - March 2014 - 52
Baking&Snack - March 2014 - 53
Baking&Snack - March 2014 - 54
Baking&Snack - March 2014 - 55
Baking&Snack - March 2014 - 56
Baking&Snack - March 2014 - Formulation - Variety Flours
Baking&Snack - March 2014 - A tale of two listings
Baking&Snack - March 2014 - 59
Baking&Snack - March 2014 - 60
Baking&Snack - March 2014 - 61
Baking&Snack - March 2014 - 62
Baking&Snack - March 2014 - 63
Baking&Snack - March 2014 - 64
Baking&Snack - March 2014 - 65
Baking&Snack - March 2014 - 66
Baking&Snack - March 2014 - Formulation - Ingredient Biotech
Baking&Snack - March 2014 - 68
Baking&Snack - March 2014 - 69
Baking&Snack - March 2014 - 70
Baking&Snack - March 2014 - For the formulator: organic truth
Baking&Snack - March 2014 - 72
Baking&Snack - March 2014 - 73
Baking&Snack - March 2014 - 74
Baking&Snack - March 2014 - 75
Baking&Snack - March 2014 - 76
Baking&Snack - March 2014 - 77
Baking&Snack - March 2014 - 78
Baking&Snack - March 2014 - Formulation - Ingredient App
Baking&Snack - March 2014 - 80
Baking&Snack - March 2014 - R&D Perspective - Stay True to 'Time & Temp'
Baking&Snack - March 2014 - 82
Baking&Snack - March 2014 - Equipment - Ingredient Handling
Baking&Snack - March 2014 - 84
Baking&Snack - March 2014 - 85
Baking&Snack - March 2014 - 86
Baking&Snack - March 2014 - 87
Baking&Snack - March 2014 - 88
Baking&Snack - March 2014 - 89
Baking&Snack - March 2014 - 90
Baking&Snack - March 2014 - Helping hands with maintenance
Baking&Snack - March 2014 - 92
Baking&Snack - March 2014 - 93
Baking&Snack - March 2014 - 94
Baking&Snack - March 2014 - 95
Baking&Snack - March 2014 - 96
Baking&Snack - March 2014 - Equipment - Belting and Conveyors
Baking&Snack - March 2014 - 98
Baking&Snack - March 2014 - 99
Baking&Snack - March 2014 - 100
Baking&Snack - March 2014 - 101
Baking&Snack - March 2014 - Clean and simple
Baking&Snack - March 2014 - 103
Baking&Snack - March 2014 - 104
Baking&Snack - March 2014 - 105
Baking&Snack - March 2014 - 106
Baking&Snack - March 2014 - Operations - Fleet Management
Baking&Snack - March 2014 - 108
Baking&Snack - March 2014 - 109
Baking&Snack - March 2014 - Logistics and the law
Baking&Snack - March 2014 - 111
Baking&Snack - March 2014 - 112
Baking&Snack - March 2014 - Special Report - Meeting Preview: TIA
Baking&Snack - March 2014 - Meeting Preview - AACCI
Baking&Snack - March 2014 - Events
Baking&Snack - March 2014 - Innovations
Baking&Snack - March 2014 - Ingredient News
Baking&Snack - March 2014 - Products & Packaging
Baking&Snack - March 2014 - 119
Baking&Snack - March 2014 - 120
Baking&Snack - March 2014 - Patents
Baking&Snack - March 2014 - 122
Baking&Snack - March 2014 - New on the Shelf
Baking&Snack - March 2014 - 124
Baking&Snack - March 2014 - 125
Baking&Snack - March 2014 - 126
Baking&Snack - March 2014 - Marketplace
Baking&Snack - March 2014 - 128
Baking&Snack - March 2014 - 129
Baking&Snack - March 2014 - 130
Baking&Snack - March 2014 - 131
Baking&Snack - March 2014 - 132
Baking&Snack - March 2014 - Ad Index
Baking&Snack - March 2014 - New Product Spotlight
Baking&Snack - March 2014 - 135
Baking&Snack - March 2014 - 136
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