Baking & Snack - February 2018 - 117
Oftentimes, criticality depends on the likelihood
of failure and the severity of the stoppage it would bring.
product technology, AMF Bakery Systems, recommended spare parts are critical pieces of the maintenance
puzzle. "A thorough analysis of the spare parts list from
the OEM will ensure critical maintenance and wear
parts are available," he said, adding that staying on top
of the spare parts will also help avoid taking short cuts
when parts need replacement.
Pair sensors with senses
For the most reliable predictive and preventive maintenance, information through programmable logic controls (PLCs) is key. "Today's PLCs allow for all kinds of
data collection opportunities and are the real key to success," Mr. Brixey observed. "Once you can track cycles or
operation hours back to part life, you have a huge chance
of setting triggers to change out parts based on wear and
usage prior to failure."
Human error is an issue that computers are designed to mitigate. "Information is not as easily transmitted from person to person as it is by computer," Mr.
Chapman said. "PLCs that allow for system-wide auto-
mation ... can dictate how and when to perform inspection, testing and calibrations to make sure everything is
in good working order."
Technological advances include cycle counters, timers, load monitoring, temperature and vibration trending, and more. Typically as a value-add, some suppliers
are designing equipment with customizable computer
programs capable of housing data locally or with the
supplier for easy access in case of troubleshooting.
"Maintenance systems are becoming more standard
as we realize the power of data," Mr. Stricker said. "Data
is the new currency that can drive digital transformation
in your plant, and that ultimately reduces cost and increases profit."
Mr. Kline noted that while most monitors gauge
temperature and vibration, some of the newest
technology is looking at clearance or distance, such as
for oven chains. "On the main chain for a 100-ft oven,
for example, how far will the chain extend over time?"
he asked. "There's a point when the extension will
be of a sufficient percentage when the manufacturer
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Baking & Snack - February 2018
Table of Contents for the Digital Edition of Baking & Snack - February 2018
Baking & Snack - February 2018
Contents
Contents
Editorial - What to expect in the year ahead
Newsfront - Checkoff steering committee convenes
McDonald’s supplier to increase freezer capacity
General Mills seeks solutions for hunger relief
Rademaker names new co-CEOs
Bunge acquires Minsa Corp.
Ingredion launches business for start-ups
Middleby Food Processing Group names new president
AIB International offers new online courses
Mintel predicts growth for specialty foods
In Memoriam
People/In Brief
2018 Baking Hall of Fame - FORWARD THINKING
2018 BAKING HALL OF FAME - LIVING THE DREAM
2018 BAKING HALL OF FAME - ROAD LESS TRAVELED
2018 BAKING HALL OF FAME - ONE-TWO PUNCH
Capital Spending Survey - BLUE SKIES
Wenner Bakery- HEART, HERITAGE AND SOUL
Finding the best format
Rolling out new products and more
Ethnic Influence = WELCOMING the World
Plant-Based Protein - STAKING A CLAIM
Ingredient Traceability - HAVING ALL THE ANSWERS
Short Label - SCALING BACK
Snack-Based Extrusion - Textured for INTRIGUE
Belting/Conveyors - Maintaining Perfect Order
Built for safety, sanitation and saving time
Maintenance - WHEN FAILURE IS NOT AN OPTION
Route Accounting - Fulfilling Every Expectation
Hardware goes beyond a punch of a button
Form/Fill/Seal - PROTECTING MORE THAN THE PRODUCT
INDUSTRY INSIGHT - Getting off the Ground
Meeting Preview - CULTIVATING INNOVATION
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
Baking & Snack - February 2018 - Baking & Snack - February 2018
Baking & Snack - February 2018 - Baking & Snack - February 2018
Baking & Snack - February 2018 - 2
Baking & Snack - February 2018 - 3
Baking & Snack - February 2018 - 4
Baking & Snack - February 2018 - 5
Baking & Snack - February 2018 - 6
Baking & Snack - February 2018 - 7
Baking & Snack - February 2018 - 8
Baking & Snack - February 2018 - Contents
Baking & Snack - February 2018 - 10
Baking & Snack - February 2018 - Contents
Baking & Snack - February 2018 - Editorial - What to expect in the year ahead
Baking & Snack - February 2018 - 13
Baking & Snack - February 2018 - 14
Baking & Snack - February 2018 - 15
Baking & Snack - February 2018 - General Mills seeks solutions for hunger relief
Baking & Snack - February 2018 - 17
Baking & Snack - February 2018 - Middleby Food Processing Group names new president
Baking & Snack - February 2018 - 19
Baking & Snack - February 2018 - In Memoriam
Baking & Snack - February 2018 - People/In Brief
Baking & Snack - February 2018 - 22
Baking & Snack - February 2018 - 2018 Baking Hall of Fame - FORWARD THINKING
Baking & Snack - February 2018 - 24
Baking & Snack - February 2018 - 25
Baking & Snack - February 2018 - 2018 BAKING HALL OF FAME - LIVING THE DREAM
Baking & Snack - February 2018 - 27
Baking & Snack - February 2018 - 2018 BAKING HALL OF FAME - ROAD LESS TRAVELED
Baking & Snack - February 2018 - 29
Baking & Snack - February 2018 - 2018 BAKING HALL OF FAME - ONE-TWO PUNCH
Baking & Snack - February 2018 - 31
Baking & Snack - February 2018 - 32
Baking & Snack - February 2018 - Capital Spending Survey - BLUE SKIES
Baking & Snack - February 2018 - 34
Baking & Snack - February 2018 - 35
Baking & Snack - February 2018 - 36
Baking & Snack - February 2018 - 37
Baking & Snack - February 2018 - 38
Baking & Snack - February 2018 - 39
Baking & Snack - February 2018 - Wenner Bakery- HEART, HERITAGE AND SOUL
Baking & Snack - February 2018 - 41
Baking & Snack - February 2018 - 42
Baking & Snack - February 2018 - 43
Baking & Snack - February 2018 - 44
Baking & Snack - February 2018 - 45
Baking & Snack - February 2018 - 46
Baking & Snack - February 2018 - Finding the best format
Baking & Snack - February 2018 - Rolling out new products and more
Baking & Snack - February 2018 - 49
Baking & Snack - February 2018 - 50
Baking & Snack - February 2018 - 51
Baking & Snack - February 2018 - 52
Baking & Snack - February 2018 - 53
Baking & Snack - February 2018 - 54
Baking & Snack - February 2018 - 55
Baking & Snack - February 2018 - 56
Baking & Snack - February 2018 - Ethnic Influence = WELCOMING the World
Baking & Snack - February 2018 - 58
Baking & Snack - February 2018 - 59
Baking & Snack - February 2018 - 60
Baking & Snack - February 2018 - 61
Baking & Snack - February 2018 - 62
Baking & Snack - February 2018 - 63
Baking & Snack - February 2018 - 64
Baking & Snack - February 2018 - Plant-Based Protein - STAKING A CLAIM
Baking & Snack - February 2018 - 66
Baking & Snack - February 2018 - 67
Baking & Snack - February 2018 - 68
Baking & Snack - February 2018 - 69
Baking & Snack - February 2018 - 70
Baking & Snack - February 2018 - 71
Baking & Snack - February 2018 - 72
Baking & Snack - February 2018 - 73
Baking & Snack - February 2018 - 74
Baking & Snack - February 2018 - Ingredient Traceability - HAVING ALL THE ANSWERS
Baking & Snack - February 2018 - 76
Baking & Snack - February 2018 - 77
Baking & Snack - February 2018 - 78
Baking & Snack - February 2018 - 79
Baking & Snack - February 2018 - 80
Baking & Snack - February 2018 - 81
Baking & Snack - February 2018 - 82
Baking & Snack - February 2018 - 83
Baking & Snack - February 2018 - 84
Baking & Snack - February 2018 - Short Label - SCALING BACK
Baking & Snack - February 2018 - 86
Baking & Snack - February 2018 - 87
Baking & Snack - February 2018 - 88
Baking & Snack - February 2018 - 89
Baking & Snack - February 2018 - 90
Baking & Snack - February 2018 - 91
Baking & Snack - February 2018 - 92
Baking & Snack - February 2018 - Snack-Based Extrusion - Textured for INTRIGUE
Baking & Snack - February 2018 - 94
Baking & Snack - February 2018 - 95
Baking & Snack - February 2018 - 96
Baking & Snack - February 2018 - 97
Baking & Snack - February 2018 - 98
Baking & Snack - February 2018 - 99
Baking & Snack - February 2018 - 100
Baking & Snack - February 2018 - 101
Baking & Snack - February 2018 - 102
Baking & Snack - February 2018 - Belting/Conveyors - Maintaining Perfect Order
Baking & Snack - February 2018 - 104
Baking & Snack - February 2018 - 105
Baking & Snack - February 2018 - 106
Baking & Snack - February 2018 - 107
Baking & Snack - February 2018 - Built for safety, sanitation and saving time
Baking & Snack - February 2018 - 109
Baking & Snack - February 2018 - 110
Baking & Snack - February 2018 - 111
Baking & Snack - February 2018 - 112
Baking & Snack - February 2018 - Maintenance - WHEN FAILURE IS NOT AN OPTION
Baking & Snack - February 2018 - 114
Baking & Snack - February 2018 - 115
Baking & Snack - February 2018 - 116
Baking & Snack - February 2018 - 117
Baking & Snack - February 2018 - 118
Baking & Snack - February 2018 - 119
Baking & Snack - February 2018 - 120
Baking & Snack - February 2018 - Route Accounting - Fulfilling Every Expectation
Baking & Snack - February 2018 - 122
Baking & Snack - February 2018 - 123
Baking & Snack - February 2018 - Hardware goes beyond a punch of a button
Baking & Snack - February 2018 - 125
Baking & Snack - February 2018 - 126
Baking & Snack - February 2018 - Form/Fill/Seal - PROTECTING MORE THAN THE PRODUCT
Baking & Snack - February 2018 - 128
Baking & Snack - February 2018 - 129
Baking & Snack - February 2018 - 130
Baking & Snack - February 2018 - 131
Baking & Snack - February 2018 - 132
Baking & Snack - February 2018 - INDUSTRY INSIGHT - Getting off the Ground
Baking & Snack - February 2018 - 134
Baking & Snack - February 2018 - Meeting Preview - CULTIVATING INNOVATION
Baking & Snack - February 2018 - Events
Baking & Snack - February 2018 - 137
Baking & Snack - February 2018 - Featured Innovation Center
Baking & Snack - February 2018 - 139
Baking & Snack - February 2018 - Ingredients & Formulating
Baking & Snack - February 2018 - 141
Baking & Snack - February 2018 - Equipment & Packaging
Baking & Snack - February 2018 - 143
Baking & Snack - February 2018 - 144
Baking & Snack - February 2018 - Patents
Baking & Snack - February 2018 - 146
Baking & Snack - February 2018 - 147
Baking & Snack - February 2018 - New on the Shelf
Baking & Snack - February 2018 - 149
Baking & Snack - February 2018 - MARKETPLACE
Baking & Snack - February 2018 - 151
Baking & Snack - February 2018 - 152
Baking & Snack - February 2018 - 153
Baking & Snack - February 2018 - 154
Baking & Snack - February 2018 - 155
Baking & Snack - February 2018 - 156
Baking & Snack - February 2018 - 157
Baking & Snack - February 2018 - 158
Baking & Snack - February 2018 - 159
Baking & Snack - February 2018 - 160
Baking & Snack - February 2018 - AD INDEX
Baking & Snack - February 2018 - 162
Baking & Snack - February 2018 - 163
Baking & Snack - February 2018 - 164
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
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